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
- Place beets, carrots and cucumbers each into separate bowls.
- Stir together all dressing ingredients in another bowl.
- Pour 2 tablespoons dressing over each vegetable.
- Arrange 2 leaves Boston lettuce and 3 leaves Belgian endive on individual salad plates.
- Place about 2 tablespoons of each vegetable on lettuce leaves; garnish with red onion.
- *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)