Green Salad with Beets and Radish Recipe

Wash lettuce and use a salad spinner or paper towels to dry off excess water. Tear or cut into large pieces. Set aside.

Cut tomatoes in half. Peel radish and slice into thin rounds; peel then grate carrots; peel beets then cut into thin strips.

 Make the vinaigrette: Combine Dijon mustard, red wine vinegar, and olive oil, then season with salt and pepper. Whisk well until well combined.

In a large bowl, combine lettuce with the rest of the vegetables. Drizzle with salad dressing and toss.