Warm Fall Salad

Sep 22

Written By Judy Doherty, MPS, PCII

Fall Salad with Shaved Carrots and Beets

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Fabulous salad using fall root veggies for color and hearty texture. Try it!

Ingredients

4 cups mixed spring greens, rinsed and dried (spin dry)
2 baby carrots, rinsed
2 baby beets, rinsed
2 tsp avocado oil or extra virgin olive oil
flavored vinegar to taste
1/2 avocado, sliced

Instructions

Toss the greens with the avocado oil. Pile high on a plate. Shave the carrots and beets on a mandolin or with a sharp knife. You can leave the skin on just make sure you rinse them very clean.
Garnish with the flavored vinegar and avocado slices. Serve immediately.

Nutrition Facts

Calories

154.56

Fat

12.02 g

Sat. Fat

1.71 g

Carbs

11.62 g

Fiber

4.8 g

Net carbs

6.81 g

Sugar

3.57 g

Protein

2.72 g

Sodium

64.23 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com