Carrot Radish Salad with Maple Mustard Dressing

 

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• Cooking and Prep: 10 m
• Serves: 1
• No Allergens

Eat the rainbow, they said.

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Ingredients (13)

Salad

• 2 carrots, julienned with a julienne peeler, or 1/2 cup pre-shredded carrots

• 1/2 cup julienned raw zucchini

• 1-2 watermelon radish, sliced thinly

• 6 grapes, quartered, optional

• arugula or frisse

• 1 tablespoon Gefen Organic Chickpeas, toasted or not

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  Gefen Organic Ready-to-Eat Chickpeas

• 2 teaspoons chopped dill, optional

• 1 tablespoon golden raisins, optional

Dressing

• 1/4 cup oil

• 2 tablespoons Gefen Maple Syrup

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  Gefen Pure Maple Syrup

• 2 teaspoons Heaven & Earth Lemon Juice

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  Heaven & Earth Lemon Juice

• 1/2 teaspoon Reine Dijon Mustard

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  Reine de Dijon Dijon Mustard

• 1/2 teaspoon salt

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Start Cooking

Prepare the Salad and Dressing

1. Combine dressing ingredients and pour into bottom of mason jar.

2. Layer vegetables in order listed. You can prepare this as a regular salad, too.