Warm Fall Salad

Sep 22

Written By Judy Doherty, MPS, PCII

Fall Salad with Shaved Carrots and Beets

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Fabulous salad using fall root veggies for color and hearty texture. Try it!

Ingredients

4 cups mixed spring greens, rinsed and dried (spin dry)
2 baby carrots, rinsed
2 baby beets, rinsed
2 tsp avocado oil or extra virgin olive oil
flavored vinegar to taste
1/2 avocado, sliced

Instructions

Toss the greens with the avocado oil. Pile high on a plate. Shave the carrots and beets on a mandolin or with a sharp knife. You can leave the skin on just make sure you rinse them very clean.
Garnish with the flavored vinegar and avocado slices. Serve immediately.

Nutrition Facts

Calories

154.56

Fat

12.02 g

Sat. Fat

1.71 g

Carbs

11.62 g

Fiber

4.8 g

Net carbs

6.81 g

Sugar

3.57 g

Protein

2.72 g

Sodium

64.23 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.