Sweet Spot Salad (Jennifer Cornbleet)

Sweet Spot Salad

Source: Jennifer Cornbleet, Learn Raw Food.

Sweet Spot Salad
Yield: 3 cups, 1 serving

Ingredients

• 3 cups torn green or red leaf lettuce, washed, and dried
• 1/4 cup shredded peeled carrots
• 1/4 cup shredded peeled beets
• 1/4 cup raw or toasted walnuts, chopped
• 1 orange, in segments
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• pinch salt 

Instructions

1. Cut the orange segments into 1/2-inch pieces. Put all of the ingredients in a medium bowl and toss to combine. Serve immediately.