As the weather gets warmer my cravings for cool, refreshing salads increase. I find that I enjoy salads more when they have less lettuce, so I usually create ones centered around a particular veggie—in this case, beets. I used my spiralizer to make thin spirals of beets and carrots, tossed it in a simple honey vinaigrette, and topped it with walnuts and feta cheese for a simple yet filling beet and carrot salad.
Meatless Monday: Spiralized Spring Beet and Carrot Salad with Honey Vinaigrette Recipe
Christina Stanley-Salerno is a recipe developer, food stylist, photographer and blogger at TakeBackYourTable.com. She has an intense passion for the family meal and as a work-at-home mother of two growing boys, knows first-hand the challenges of trying to get a meal on the table. Before going freelance, she was on-staff at Every Day with Rachael Ray where she had the pleasure of working alongside some of the best in the food business. She is now a full-time work at home mom, writing recipes for everyone from Momtastic to Parents.com. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables
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