The Pick

Noodles

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  • Sweet Potato Fry, Crinkle Cut
  • Butternut Squash Fry, Crinkle Cut

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  • Butternut Squash With Sage
  • Brussels Sprouts With Garlic

Stir-Fry Blends

  • Schezuan Blend
  • Kung Pao Blend
  • Thai Blend
  • Vietnamese Blend
  • Curry Blend

RECIPES

Carrot + Turnip Salad with Maple Bacon Dressing

SERVES: 4 people  |  PREP TIME: 10 min MIN  |  COOKING TIME: 5 min MIN  |  PRINT RECIPE

Ingredients

  • 8 oz Carrot Noodles*
  • 8 oz Turnip Noodles*
  • 2 cup frisee leaves
  • 1 cup Belgian endive
  • 1 cup radicchio
  • 1 cup blue cheese crumbles

Maple Bacon Dressing

  • 4 bacon slices
  • 1 shallot
  • 1 T apple cider vinegar
  • 1 T maple syrup
  • 1 t dijon mustard
  • 2 T olive oil

Preparation

Cook carrot and turnip noodles over medium heat in a small amount of oil until they just being to soften (approximately 5min.). Set in refrigerator to cool. 
Cut endive diagonally in 3/4" increments. Thinly slice radicchio. Tear frisee leaves into bite sized pieces. 

Creamy Basil Dressing

Dice bacon into small pieces and cook in a pan until the bacon just begins to turn crispy, stirring frequently. While bacon is cooking finely dice shallot. Once bacon is finished remove bacon from pan to cool and add shallots to drippings. On medium heat cook shallot until softened, stirring constantly. Remove pan from heat and stir in apple cider vinegar, maple syrup, dijon mustard, and olive oil. Whisk together in pan until completely combined. 

Assemble

Add carrot noodles, turnip noodles, endive, frisee, and radicchio into serving bowl and toss together until ingredients are evenly distributed. Add dressing and toss until completely coated, season with salt and pepper to taste. Garnish with reserved cooked bacon and blue cheese crumbles. 

Eat!

*Substitutions

    Substitute Carrot Noodles with...
    Beet Noodles, Butternut Squash Noodles, Sweet Potato Noodles

    Substitute Turnip Noodles with...
    Summer Squash Noodles, Summer & Zucchini Noodles, Zucchini Noodles

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