Greens and Veggie Salad
2 medium beets, peeled and cut into thin julienne strips
2 carrots, peeled and cut into thin julienne strips
1 cucumber, peeled, seeded, sliced 1/4-inch thick
6 cups mixed greens
2 heads endive, rinsed and cut into 1-inch slices
1/4 cup olive oil
1/4 cup limejuice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon of lime peel, grated
Place beets, carrots, and cucumber in separate small bowls. In another small bowl, mix together olive oil, limejuice, pepper, salt, and lime peel. Pour 2 tablespoons dressing over each vegetable in their separate bowls. Cover and refrigerate. When ready to serve, place greens and endive in salad bowl and top with vegetables. Drizzle with remaining dressing, including dressing left over in vegetable bowls.