Turnip and White Northern Bean Salad on a bed of Mixed Greens with Beet Vinaigrette. (serves 4)

1 ea.	Turnip medium size
½ tsp.	Citrus Zest (you can use a citrus of your choice.)
1 tsp.	Chives very small dice
1tsp.	Tarragon Chopped
¼ cup.	Roasted Cashews Crushed
½ tsp.	Garlic Minced
1 cup	White Northern Beans Cooked
Drizzle	Extra Virgin Olive Oil
to taste	S&P
8 oz.	Mixed Green Salad Mix
3 oz.	Beet Vinaigrette

1. Peel the skin off of the turnip then cut into a small dice.
2. In a small bowl place the diced Turnips, citrus zest, chives, tarragon, roasted cashews, garlic, and northern beans. Then drizzle a little of the oil over the mixture and start to fold everything together. You just want to lightly coat the mixture with oil.
3. Season with salt and pepper.
4. Place the mixed greens in a small bowl and add the beet vinaigrette. Then toss them together.
5. To present this salad you can place the mixed greens on a plate. Then place the composed salad mixture on top of the greens. Garnish with some roasted tomatoes or any other fresh fruits or vegetables that you enjoy.

Beet Vinaigrette

¼ cup	Beet Juice
1 tsp.	Raspberry Vinegar
¼ tsp.	Garlic minced
¾ cup	Vegetable oil (use any oil you would like to taste.)
to taste	Salt and Pepper

1. In a blender place everything except the oil.
2. Start the blender on slow or low speed.
3. Then add the oil slowly so that the dressing will emulsify (come together).
4. Salt and Pepper to taste.