Spring Salad


Yield: 4 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Set your Mandolin as thin as possible for slicing Beets and Radish, slice and store in cold water.

  • Slice Carrots a little thicker than Beets and Radish and store in cold water.

  • While vegetables are soaking in cold water, chop Thyme, combine with Vinegar, Oil, Honey and Salt

  • Vegetables will curl in cold water, once achieved, remove from water, mix all vegetables in bowl and add Oil/Vinegar mixture

  • Season with more Salt if necessary


  • Try using different fresh herbs that are available like a mint.

  • Add in as much fresh vegetables that you have.

  • Good opportunity to use your favorite local cheese

  • Add some toasted nut or seeds for some umami


  • 1 Cup Spinach, cleaned, stemmed, chopped

  • 4 Medium Radish, sliced

  • ½ Cup Mustard Greens, cleaned, chopped

  • 1 Medium Beet, peeled, sliced thin

  • 3 Small Carrots, peeled, sliced

  • ½ Cup Oil

  • ¼ Cup Apple Cider Vinegar

  • 1 Tbsp Thyme, stemmed, chopped

  • 1 Tbsp Honey

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin

  • Peeler

  • Whisk


  • Store in an airtight container for 24 hours.