Tossed Green Salad with Shaved Carrots & Balsamic Vinaigrette

Spring brings freshness in the air! Here's is light and flavorful salad that's perfect to share with family and friends at Easter or anytime.

Tossed Green Salad with Shaved Carrots & Balsamic Vinaigrette

Serves: 4-6

Recipe by Tanya Miller

Suggested pairing: 2023 Freyja or 2021 Chardonnay Grand Klasse

INGREDIENTS:

For the dressing:

• 1/3 c balsamic vinegar of Modena

• 1/2-2/3 c extra virgin olive oil (amount will depend on your balsamic and olive oil flavors)

• 2 tsp shallot, finely chopped

• 1 1/2 Tbsp coarse ground mustard

• 1 tsp kosher salt

• pepper (to taste)

• Optional: Honey (depending on the tartness of your vinegar)

For the salad:

• 1 bag mixed greens

• 1-2 carrots, peeled, then shaved into ribbons with a peeler

• 1/4 red onion, thinly sliced (or to taste)

• 2 stalks of celery, very thinly sliced

• 1/3-1/2 apple (we love a Cosmic Crisp!), cut into 1/4 in cubes or sliced

• 1/3 c roasted, salted pepitas

• Balsamic Vinaigrette Dressing

• Parmesan cheese, shaved or grated

INSTRUCTIONS:

For the dressing:

1. In a mason jar, add balsamic vinegar, salt, pepper. Stir in the salt a bit to dissolve it, then add the mustard and shallot (and honey if using).

2. Slowly whisk in the olive oil to combine, or put the lid on and shake vigorously. Store in fridge for up to seven days.

For the salad:

1. Layer all ingredients into a salad bowl except pepitas, dressing and parmesan. If making ahead, cover and chill.

2. Just before serving, dress and toss the salad with vinaigrette, parmesan and pepitas. Enjoy with a chilled glass of Freyja or Chard!

Note: 1-2 cloves of minced fresh garlic is delish if you don’t end up using fruit in your salad. This is a great, healthy, easy dressing to make and keep on hand!