This healthy and hearty salad is very delicious. You can make more of the salad dressing and store it to use on other green salads.
Prep Time: 30 minutes
Ingredients:
- 2 medium beets, peeled and cut into thin julienne strips
- 2 carrots, peeled and cut into thin julienne strips
- 1 cucumber, peeled, seeded, sliced 1/4" thick
- 6 cups greens (romaine, butter lettuce, red lettuce)
- 2 heads Belgain endive, rinsed and cut into 1" slices
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. grated lime peel
- 1/2 tsp. dried tarragon leaves
- 2/3 cup sour cream
Preparation:
Place beets, carrots, and cucumber in separate small bowls. In another small bowl, mix together olvie oil, lime juice, pepper, salt, lime peel, and tarragon. Pour 2 Tbsp. dressing over each vegetable in their separate bowls. Cover and refrigerate. When ready to serve, place greens and endive in salad bowl and top with vegetables. Drizzle with remaining dressing, including dressing left over in vegetable bowls, top with sour cream and serve. 8 servings
