2 or 3 medium rutabagas, peeled and grated
2 pears washed, cored and grated
½ medium red or yellow onion sliced thinly
2 cups chopped lettuce, spinach, or I like using any greens that are on hand.
1 lemon, juiced
1 teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1. For the vinaigrette: In a jar with lid, add lemon juice, salt & pepper, and oil, place the lid on and shake to combine.
2. Place salad ingredients in a bowl and toss with the dressing to coat completely.
3. Adjust taste and serve chilled or room temp.