Superfood Raw Salad with Lemon Vinaigrette

Salad

Red Beet		1
Golden Beet		1
Fennel Bulb		1
Carrots		3
Red Cabbage		1/4
Lacinto Kale		1 Bunch
Rainbow Chard		1 Bunch
Green Onions		6
Snow Peas		1 Cup
Cilantro		1 Bunch
Fresh Parsley		1 Bunch
Fresh Mint		1/4 Cup

Lemon Vinaigrette

Olive Oil		1/3 Cup
Lemons		2
Dijon Mustard		1 teaspoon
Maple Syrup		1/2 teaspoon
Garlic Cloves		2
Salt & Pepper

Need a great tasting Detox Salad? This will hit the mark with very little prep and it makes a huge amount! I would not dress the Salad until right before serving it.  If you want to store the undressed Salad it will keep well in the fridge in a large Ziploc bag.

If you want to cook the Corn a little just cut the ends off the cobs and trim the tops, place in the microwave for about 7 minutes, then let them cool in the husks.

1. Make the Lemon Vinaigrette by whizzing together all the ingredients and place in the fridge until you need it.
2. Grate or matchstick the Golden Beet, Red Beet & Carrot.
3. Thinly slice the Fennel, Kale, Chard and Red Cabbage.
4. Trim and thinly slice the Snow Peas & the Green Onions.
5. Strip the Corn from the cob.
6. Finely dice the Parsley, Cilantro & Mint.
7. Add all the ingredients to a large bowl and toss with the dressing.