Light Spring Salad

Salad Ingredients:
4 organic carrots of many colors (purple)
2 gala apples
2 cups red grapes
8 cups mix of red, green, petite lettuces

Directions:
Peel all 5 carrots. Take and julienne slice 3 of the carrots. Slice the remaining carrots at an angle with a vegetable slicer. Make sure the slices are even. Slice the grapes in half. Take an apple potato peeler, core and slice the apples. Cut the slices into 5 pieces. Take the lettuce, rinse, drain, and dry with a paper towel. Tear into bite sized pieces. Place the lettuce into a large mixing bowl. Add all of the ingredients into the bowl and toss until evenly mixed. Set aside.

Dressing Ingredients:
2 medium sized blood red oranges
1 tbsp. ginger
¼ cup of orange Muscat champagne vinegar
½ cup of grapeseed oil
1 tbsp. organic agave
1/8 tsp. Himalayan sea salt

Dressing Directions:
Take the oranges and wash them. Take a mandolin grater and grate 1 tbsp. zest. Peel and grate the ginger with a mandolin grater. Take a large measuring cup and add all of the ingredients. Set aside.

Note: This recipe involves the use of the “Candied Ginger Brussels Sprouts” recipe. Please prepare those first so you will have them available for the completion of this salad.

Take the candied ginger Brussel sprouts from the freezer and set aside. Place the salad on decorative plates. Sprinkle the Brussel sprouts on top of the salad. Take the measuring cup and whisk all of the dressing ingredients together. Drizzle some dressing over each plate.

Note: The salad serves 6. If you are going to serve it all at once, drizzle the dressing over the whole salad. However, if you are going to save any of the salad for future use, do not put the dressing over it.