Spring Salad with Caesar Vinaigrette

HomeClinics & ProgramsELLICSR KitchenSpring Salad with Caesar Vinaigrette

Skill Level	Easy

Preparation Time	15 minutes	Total Time	15 minutes
Servings	2	Cost Per Serving	$2.32

1	Golden or Striped Beet, thinly sliced
3	Radishes, thinly sliced
4 cups	Romaine or Other Mixed lettuces
1 cup	Fresh Mint or Fresh Parsley Leaves, roughly torn

Caesar Vinaigrette

1/2	Lemon, juice and zest
1 clove	Garlic, minced
1 tsp	Dijon Mustard
2 dashes	Worcestershire Sauce (optional)
2 tbsp	Parmesan Cheese, grated
2 tbsp	Extra Virgin Olive Oil
1/4 tsp	Sea Salt and Freshly Ground Black Pepper

Mix the vinaigrette ingredients in a sealed jar and shake well.
Add dressing to remaining ingredients in a large bowl, toss well, season to taste and serve.

PDF link to nutrition facts table for Spring Salad with Caesar Vinaigrette Recipe

Radishes and mustard are close relatives to cruciferous vegetables such as cabbage and broccoli. Cruciferous vegetables contain plant nutrients called glucosinolates. In animal studies, glucosinolates have been shown to prevent cancer cells from growing.
Radishes are a very good source of vitamin C, an antioxidant that prevents and repairs free radical damage, reducing the risk of cancer, heart disease and type 2 diabetes.
Beets contain a compound called betaine that may help lower inflammation and support the liver in detoxifying itself. Betaine may help prevent growth of cancer cells.