I made another salad using yesterday’s Caramelized Onion Vinaigrette. This was super simple. I peeled a carrot and a parsnip. Then using the peeler, I continued to strip thin strips off until I made strips of all of the carrot and parsnip. I then chopped the strips so they were less than an inch in length. I cleaned and chopped some red mustard greens. This is a rich dark salad green with deep red veins. It’s pepper and pungent and the sweetness of the carrot and the lemony tang of the parsnip balance it nicely. I tossed with the vinaigrette and had a delicious lunchtime salad.
Single Servings 