Julienne Vegetable Salad

• 2 medium (1 cup) beets, peeled, cut into very thin julienne strips
• 2 medium (1 cup) carrots, cut into very thin julienne strips
• 1 medium (1 cup) cucumber, peeled, halved, lengthwise, seeded, sliced 1/2-inch
• 1/4 cup olive or vegetable oil
• 1/4 cup lime juice
• 1/2 teaspoon coarse ground pepper
• 1 tablespoon chopped fresh dill*
• 2 teaspoons freshly grated lime zest
• 16 leaves (2 heads) Boston lettuce
• 24 leaves (2 heads) Belgian endive
• 1/2 cup thinly sliced red onion

1. Place beets, carrots and cucumbers each into separate bowls.
2. Stir together all dressing ingredients in another bowl.
3. Pour 2 tablespoons dressing over each vegetable.
4. Arrange 2 leaves Boston lettuce and 3 leaves Belgian endive on individual salad plates.
5. Place about 2 tablespoons of each vegetable on lettuce leaves; garnish with red onion.
6. *Substitute 1 teaspoon dried dill weed.

beets, carrots, cucumber, olive, lime juice, coarse ground pepper, fresh dill, lime zest, boston lettuce, endive, red onion

Taken from www.landolakes.com/recipe/2392/julienne-vegetable-salad (may not work)