Rainbow Crunch Salad

E.A.T. South Executive Director Beth Anne Dunagan serves up Rainbow Crunch Salad at a recent Wellness Fair.

This is a quick, easy, tasty winter salad. Just grate up some raw beets and carrots and mix in the dressing. Consider adding toasted pecans, walnuts or pumpkin seeds for a little more flavor and crunch.

From Harvest for Healthy Kids

Ingredients for Dressing

1/2 tsp. fresh ginger, grated
2 Tbsp. honey or brown sugar
Juice of 1 large lemon (2-3 Tbs.)
Juice of ½ large orange (2-3 Tbs.)
¼ tsp. salt or to taste

For salad

3/4 pound carrots (mix of colors, if possible), grated
3/4 pound raw beets, grated

MAKE DRESSING:

Measure lemon and orange juices into a medium bowl. Add grated ginger and honey/brown sugar and whisk to combine. Add ¼ tsp. salt, or to taste.

MAKE SALAD:

Add grated carrots to the bowl and stir to combine. Add beets and mix lightly. Refrigerate until ready to serve.