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Sheltering Arms Blog

Little House Winter Salad with Meyer Lemon Vinaigrette

Winter Salad with Meyer Lemon Vinaigrette Recipe

Posted on: January 28, 2020 by Kiryako Sharikas

This Healthy Eats recipe is brought to you by Little House Green Grocery. The recipe is a winter salad with a Meyer lemon vinaigrette. Fresh root vegetables like beets, radish, and fennel are brought together with fresh tatsoi and cauliflower.

Health Facts:

Tatsoi is the new trending power green! It’s high in Vitamin C & Vitamin A, calcium, and potassium. More Vitamin C than the average orange!

Beets bring a lot to the table as well. Aside from being a good source of folate, manganese, B2, and potassium, they also hold betaine, a helpful antioxidant.

Did someone say more fiber, vitamin C, & B6, please? If you’re adding fennel, that’s just a little of what’s inside. Learn more about fennel at MedicalNewsToday.

This salad features all local Richmond grown produce that was included in Little House Green Grocery’s weekly Veggie Box. To learn more about receiving your own weekly pickup of local & seasonal fruits and veggies Click Here.

….and now to the recipe!


Meyer Lemon Vinaigrette:

  • 2 Meyer lemons, zested and juiced
  • 3 medium shallots, thinly sliced
  • 3 teaspoons dijon mustard
  • 2 teaspoon honey, or more to taste  
  • 2 tablespoon warm water
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Salad Mix:

  • 1 medium watermelon radish
  • 2 medium golden beets
  • 3 bulbs baby fennel
  • 1 small head of purple cauliflower
  • 6 oz tatsoi
  • a few sprigs of mint


Meyer Lemon Vinaigrette:

  1. Gently rinse the sliced shallots under cold water
  2. Add shallots to a medium bowl with lemon zest and juice. Let sit for 2 minutes.
  3. Add warm water, honey, dijon mustard, and a generous pinch of salt to the bowl. Whisk vigorously while slowly streaming in oil until a creamy emulsion forms.
  4. Adjust salt and honey to taste.

Salad Mix:

  1. Peel and halve the radish and beets.
  2. Thinly slice the radish and beets into half-moons, set aside.
  3. Cut the baby fennel bulbs into roughly quarter-inch slices, saving the fennel tops for future stocks or braises.
  4. Tear apart and cut purple cauliflower into small florets.
  5. Remove leaves from mint sprigs, tearing larger leaves into smaller pieces.
  6. In a large bowl, add the vinaigrette to tatsoi and gently toss with hands until every leaf is generously coated.
  7. Add the remaining vegetables to the bowl, toss to mix, and serve immediately.
  8. Enjoy!

Learn more healthy recipes and nutritional facts at our Healthy Eats section.