• 1/2cupextra virgin olive oil
  • 1lemon, juiced
  • 1Tbspminced shallot
  • 1 1/2tspmaple syrup
  • Salt and pepper to taste
  • 1lbspring greens
  • 1yellow beet, raw, peeled, and shredded
  • 1large carrot, peeled and shredded
  • 1/2cupdried cherries
  • 1/4cuppepitas, toasted
  • 4ozgoat cheese
  1. For the Lemon Vinaigrette: Whisk extra virgin olive oil, juiced lemon, minced shallot, maple syrup, and salt and pepper, in a bowl to blend. Season to taste and set aside for salad.
  2. For the salad: In a large salad bowl, place greens, beets, carrots, and dried cherries.
  3. Drizzle with enough vinaigrette to lightly coat the greens and toss.
  4. Divide salad up into 4 plates and garnish with toasted pepitas and goat cheese.
  5. Enjoy!
Chef Leah Pryor, Nutrition Services, UVM Medical Center
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