This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing. Slideshow:  More Fresh Salads 

Kay Chun
November 2013

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.

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  • Spread the mushrooms on a platter and top with the carrots and beets. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.

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