Waste not Shaker Salad

Laurie Eddings and Mason Walker

INGREDIENTS

1. Beet – get a beet with bright greens and a firm body.  Wash and air dry the beat,  Cut off green leaving two inches of green stem
   (stores for a week in the fridge)
   • Peel off skin – eat raw, boiled or roasted
     (use a paper towel to remove the skin)
2. Radicchio (no brown areas or blemishes – discard the outside layer – wash and let air dry)  (stores up to two weeks in the fridge)  (Good in stews, roasts, or even pizza
3. Lemons, Dijjon, Shallots
4. Baby spinach – destemmed
5. Broccoli stem julienne strips
6. Quinoa
7. Grapefruit
8. Feta Cheese

• Prepare dressing in your Mason Jar or pickle jar
• Dressing
  • 2 tsp Dijon mustard
  • 2 tsp shallot
  • juice from two lemons
  • Add black pepper and tarragon, parsley and mint
  • 1/4 C EVOO
• Shake very well to emulsify
• Julienne a quarter of radicchio very thinly
• Add washed beat green julienne strips also very thinly
• Add leaves of baby spinach – stems removed
• Add beet – steamed and peeled – Julienne strips
• Add broccoli stems – julienned and blanched
• Add red quinoa – Cooked (steamed) 20 minutes
• Add ruby red grapefruit – cut off peel and pith
  Cut out sections from grapefruit
• Cut grapefruit into pieces
• Add feta cheese
• Cap and shake

Don’t eat beats if you have problems with kidney stones