Spring Garlicky Crunch Salad

Toss this salad together or layer the salad ingredients into a mason jar or for a portable lunch. Grated or thinly sliced carrots are perfect, but remember that turnips and beets are also good idea and will add more color.

Ingredients

Romaine lettuce, cut to bite-size pieces

Red cabbage, sliced thin

Carrots (and/or beets or turnips), sliced thin

Handful of sunflower seeds

Feta cheese, if desired

Mix up the dressing:

1 clove garlic, minced

Salt (or herb salt) and pepper to taste

Dried or fresh salad herbs, to taste

1 Tablespoon spicy mustard

Approximately 2 Tablespoons maple syrup or brown sugar, to taste

¼ olive oil

1/8 cup balsamic vinegar or rice vinegar (for milder taste).

Directions

Toss salad with dressing and serve, or serve salad and add dressing to individual servings.

Submitted by Shelly Adrian, TCSA