CRISP FALL SALAD WITH CURRY VINAIGRETTE

Hands-on time: 25 minutes Total time: 25 minutes Makes: 10 to 12 servings A light, crisp starter filled with a selection of harvest veggies and fruit adds a welcome touch of freshness to any Thanksgiving spread. For the best texture, add the vinaigrette immediately before serving. Curry Vinaigrette: 1 shallot, minced 3 tbsp lemon juice 1½ tsp liquid honey 1 tsp curry powder ¼ tsp each salt and pepper ¼ cup extra-virgin olive oil Salad: 2 zucchini 3 golden beets 3 carrots 1 apple 2 tbsp pepitas, toasted

Curry Vinaigrette: In large bowl, whisk together shallot, lemon juice, honey, curry powder, salt and pepper. Whisk in oil in thin steady stream until combined.

Salad: Using spiral vegetable slicer, cut zucchini, beets, carrots and apple into long ribbons. Add to vinaigrette; toss to coat. Stir in pepitas.

PER EACH OF 12 SERVINGS: about 98 cal, 2 g pro, 5 g total fat (1 g sat. fat), 12 g carb (2 g dietary fibre, 8 g sugar), 0 mg chol, 101 mg sodium, 349 mg potassium. % RDI: 2% calcium, 6% iron, 32% vit A, 18% vit C, 30% folate. Don’t have a spiral vegetable slicer? Use a food processor or a mandoline to thinly slice the veggies.