My Yarden Salad 
- 2 Red Beets with Tops- sliced thinly, keep greens – remove stems and cut into 1 in. squares
- 6 leaves Collard Greens – remove stems and cut into 1 in. squares
- 6 leaves Kale -remove stems and cut into 1 in squares
- 1/4 c. Basil Leaves – whole, fresh
- Extra virgin olive oil – to coat
- 2 Turnips – sliced thinly, compost these greens or save for another recipe
- 2 c. Snow Peas – blanched
- 2 c. Green Beans – blanched
- 1 Red Pepper – sliced
- 1Portabella Mushroom Cap – large sized, cubed
- Lemon Juice – squeezed from 1 lemon
- Salt and pepper to taste
Mix greens and basil. Rub with oil for two minutes. Set aside. Mix sliced beets and turnips, snow peas, green beans, red pepper and mushroom together and toss with oil to coat. Mix all the above ingredients together in large salad bowl and toss with lemon juice, salt and pepper. Serve cool. Enjoy!
Serves 10
Shauna Yorty, Lebanon
Finalist – Beets/Carrots/Turnips
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest