Spring Farmers Market Salad | Eating to Live


2 cups mixed spring greens (your choice: kale, arugula, spinach, lettuce mix) 

handful of shredded beets 

handful of shredded carrots 

sliced baby turnips thinly 

fresh spring herbs of your choice (fennel leaves, mint, cilantro, oregano, etc.) 

your choice of fresh sprouts: clover, radish, alfalfa, sunflower, etc. 

¼ cup thinly sliced cilantro leaves 


Toss and serve with your favorite dressing


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