- Prep Time : 20 minutes
- Yield : 4
- Allergens : Tree Nut
- Carrots - 4-5 Medium, thinly sliced
- Fresh Parsley - small handful, chopped
- Fresh Basil - about 10 leaves, or to taste
- Small Whole Beet - 1, peeled and thinly sliced
- Whole Raw Almonds - 1/4 cup or more to taste
- Small Turnips - 2, thinly sliced
- Fresh Garlic - 1 clove, minced
- Honey Lemon Dressing Recipe
Begin by getting a large bowl and setting it to the side to toss your veggies into.
Start by slicing the carrots into long, thin ribbons. I used my potato peeler as I had it handy. I also used the potato peeler to slice the beets and turnips. Place the carrots, beets and turnips into the bowl.
Loosely chop the parsley & basil and toss that into the bowl as well.
Using fresh garlic (believe me, it tastes better!), mince 2 cloves and place half of it in the bowl. You'll use the other half for your salad dressing in a bit.
Thinly slice your beet last. They tend to be messy and will get everything purple, so I like to save them for last. Don't leave it out because of the mess! They taste amazing and add the perfect additional flavor you'll want in this salad. (Just make sure you wash your hands right away afterwards.) Throw the beets into the salad along with the almonds and give it a good toss to start incorporating the flavors together.
While that sits, you can start on the dressing. If you have your own dressing you love, go ahead and give it a whirl. If not, try this delicious Honey Lemon Dressing!
Top with dressing and serve now or cover, let it sit in the refrigerator and eat it later. Either way it will taste amazing!
This salad serves 4. Each serving is only 2 Weight Watchers PointsPlus! If you use the Honey Lemon Dressing (from above) add another 3 PointsPlus per serving.
Did you know: Using a simple Extra Virgin Olive Oil and Balsamic Vinegar Dressing (Add 3 parts Olive Oil to 1 part Balsamic and some salt and pepper to taste) is the same amount of points as our Honey Lemon Dressing? So, give it a whirl the next time you want to switch things up a bit from the same old same old.
This past week in my CSA share I was given a medium size bunch of tri-colored carrots. Those babies are beautiful, but even more beautiful once cut into. The colors are so vibrant that they beg to be made into something delicious. Pair that with the fact that just last week I had an amazing carrot salad at a local restaurant, which I have been craving ever since, and viola… this salad!
People… if I do say so myself, it is to. die. for. Because the carrots are raw you get this amazing fresh taste, paired with the parsley, basil, beets and turnips it’s a medley of crunchy flavors bursting in your mouth. I’ll be honest, I had a hard time coming up with which dressing or vinaigrette to use. The one I had at the restaurant had a yogurt base. However, I didn’t have yogurt in the house and I wanted something a bit easier on the waistline. The result was a delicious lemon & Dijon mustard sweetened with the perfect amount of honey.
I put this beautifully presented salad into a plastic container (GASP!) and brought it to a spontaneous picnic with my husband over lunch. Both the picnic and the salad were a hit. (wink)