This salad is from one of my favorite books, The Free Range Cook, Simple Pleasures by Annabel Langbein. I love the freshness and the simplicity of it. She adds almonds to her recipe, which I chose to leave out. If you like nuts or seeds, any type would be a great addition, as well as shaved parmesan cheese 

 

Yield 6 servings

 

1 cup edamame, shelled 

1 beet, peeled and cut into matchsticks

1 carrot, peeled and cut into matchsticks

4 radishes, cut into matchsticks or very thinly sliced 

5 cups mixed greens 

 

Put all the salad ingredients together on a platter or bowl. 

 

3 Tbsp olive oil

2 Tbsp lemon juice

1 tsp honey

½ glove garlic, finely minced 

Salt and pepper

 

Whisk all the dressing ingredients together. Just before serving, drizzle it over the salad and toss. 

 

Sometimes I serve this with grilled chicken or fish, but it is an excellent meal on its own. 

 

A glass Sauvignon Blanc or a crisp Chardonnay would pair well with this salad. 

 

Just Salt It, and enjoy!