Shaved Radish Salad and Turmeric Vinaigrette

For radish salad

6 to 8 radishes (globe, watermelon or any other radishes), washed and unpeeled

2 to 3 rainbow carrots, washed and unpeeled

1 golden beet, washed and unpeeled

¼ cup fresh mint leaves, stems removed

¼ cup chopped fresh dill, stems removed

½ cup chopped candied pecans

Instructions: To make the vinaigrette, combine ingredients in a 12-ounce jar or container. Secure lid and shake well. Set aside.

For the salad: Using a mandoline slicer, thinly slice radishes, carrots and beet lengthwise.

In a large bowl, combine vegetables, mint leaves, dill and candied pecans

Drizzle 2 or 3 tablespoons of turmeric vinaigrette over the salad. Serve chilled. Remaining dressing can be store in refrigerator for up to a week.

Makes 4 servings

From “How Good Food Works From Seed to Plate”