Heirloom Carrot Ribbon Salad With Green Energy Dressing

HomeClinics & ProgramsELLICSR KitchenHeirloom Carrot Ribbon Salad With Green Energy Dressing

Skill Level	Easy

Preparation Time	10 minutes	Total Time	15 minutes
Servings	6	Cost Per Serving	$0.92

6	Assorted Heirloom Carrots
1/2	Fennel Bulb, thinly sliced
1 tbsp	Pecorino or Parmesan Cheese, thinly shaved
1 tbsp	Ginger, grated
1 cup	Sorrel or Spinach, roughly chopped
3 tbsp	Plain 2% Yogurt, Greek or Regular
1/4 cup	Pistachios
2	Scallions (Green Onions), roughly chopped
1/2	Lemon, juice and zest
1 tbsp	Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Using a vegetable peeler, carefully peel the carrots lengthwise into thin ribbons. Immediately place the carrot ribbons in a bowl of ice water so that they stay crisp and curl up.
For the dressing, add the ginger, sorrel or spinach, yogurt, pistachios, scallions, lemon juice, lemon zest and olive oil to a blender and blend until smooth and creamy. Add a little water if needed to help the dressing blend smoothly. Season to taste.
Combine the carrot ribbons with the fennel and thin shavings of pecorino or parmesan cheese. Dress with the green energy dressing.

PDF link to nutrition facts table for heirloom carrot ribbon salad

Cruciferous vegetables include broccoli, cauliflower, arugula, kale and cabbage. Including these vegetables in your diet may help prevent cancers of the prostate, colon, lung and breast.
Cruciferous vegetables are rich in plant nutrients called glucosinolates. The healthy bacteria in your digestive system convert the glucosinolates from their original form into compounds called isothiocyanates and indole-3-carbinol. In cell and animal studies, these compounds have been shown to cause cancer cells to self-destruct and protect healthy cells from DNA damage.
Many cruciferous vegetables are rich in folate, a B vitamin. Folate is needed to produce healthy red blood cells. Folate can also help prevent cancer as it keeps genes that promote the development of cancer turned off.