INGREDIENTS:

4 cups finely sliced romaine lettuce
2 carrots, spiralized
2 medium yellow beets, julienned
1 cup shaved purple cabbage
2 cups wild rice & black lentil salad

DIRECTIONS:

Place romaine lettuce into a large salad bowl. Add each remaining ingredient individually for a beautiful presentation and top with creamy dill dressing.

Wild Rice & Black Lentil Salad

2 cups wild rice
1 cup black lentils
1/2 cup diced tomatoes
1/2 cup diced red onion
2 tbs minced fresh dill
3 tbs lemon juice
1/2 tsp garlic granules
1/2 tsp sea salt
Pinch of black pepper

DIRECTIONS:

Place all ingredients in a bowl and mix together until well combined. Makes 2 servings.

Creamy Dill Dressing

3/4 cup water
1/2 cup cashews
1 tbs lemon juice
1 tbs tahini
2 tbs minced fresh dill
1/4 tsp sea salt

DIRECTIONS:

Blend ingredients together in a high-speed blender until smooth. Store leftovers in a sealed glass container for up to 5 days. Makes about ( 4 ) 1/3 cup servings.

Note: To make the carrot spirals as shown in photo, use the Saladdacco spiral slicer by Joyce Chen. It can be purchased on Amazon.com for $25.

Nutritional Information:

Calories: 606
Carbs: 109 g
Protein: 28 g
Fat: 11 g
Fiber: 27 g

Calcium: 238 mg
Iron: 10 mg
Magnesium: 246 mg
Selenium: 10 mcg
Zinc: 6 mg

B1: 0.76 mg
B2: 0.61 mg
B3: 6.7 mg
B5: 2.2 mg
B6: 1.18 mg
Folate: 785 mcg
Vitamin C: 86 mg
Vitamin E: 2.2 mg
Vitamin K: 295 mcg

For More From Kristine Keating, follow her Instagram Account: @Kristi.Keating