• The MS Cookbook

Beet and Carrot Salad

Beets and carrots; what a festive combination they make together with the reds and oranges in a bowl or on a plate. Cooking with color makes me feel happy and close to nature. This recipe adds even more colors to the plate as it combines the reds and oranges of the beets and carrots with multiple shades of green from the avocado, lettuce and spinach and then add another variation of red with the tomatoes. INGREDIENTS 1⁄2 cup Almonds

1 Avocado 1 Beet 3 Carrots 1⁄4 Lettuce 2 cups of Spinach leaves

1 cup of alfalfa Sprouts

1 Tomato 1 cup Arugula or Watercress

1) Cut the avocado into bite size pieces.

2) Peel and cut the beets and carrots into long slivers.

3) Cut the lettuce, spinach and watercress into small pieces.

4) Put all the ingredients into a large bowl.

5) Add sprouts.

6) Chop the tomato and almonds, and add them to the other ingredients.

7) Add the salad dressing, mix well, and serve.

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