Grated Vegetable Salad with Mustard Vinaigrette

[Guest guest]

Grated Vegetable Salad with Mustard Vinaigrette

 

1 large carrot

1 small turnip

1 Jerusalem artichoke aka sunchoke

1 large beet

1 lettuce

juice of 1/2 small lemon

2 teaspoons Dijon mustard

1 teaspoon lime juice

2 teaspoons minced garlic

1 tablespoon apple cider vinegar

1/2 teaspoon pepper

2 teaspoons herbal salt substitute, like Mrs. Dash

2 teaspoons canola oil or safflower oil

2 tablespoons olive oil

 

Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them

separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated

vegetables on top of lettuce. Sprinkle with fresh lemon juice.

Mix together mustard, lime juice, garlic, vinegar, pepper, salt

substitute, and oils. Drizzle over grated vegetables. Serve extra dressing

in a sauceboat or cruet. Serves 4.