Recipe - Grated Vegetable Salad With Mustard Vinaigrette

1 lg Carrot
1 small Turnip
1 Jerusalem artichoke
1 lg Beet
1 Lettuce
Juice of One half small lemon
2 teaspoon Dijon mustard
1 teaspoon Lime juice
2 teaspoon Minced garlic
1 tablespoon Apple cider vinegar
One half teaspoon Pepper
2 teaspoon Herbal salt substitute
2 teaspoon Safflower oil
2 tablespoon Olive oil

1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them
separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated
vegetables on top of lettuce. Sprinkle with fresh lemon juice.

2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt
substitute, and oils. Drizzle over grated vegetables. Serve extra dressing
in a sauceboat or cruet.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip