Spring Vegetable Salad

2 T. white balsamic vinegar
1 t. Dijon mustard
1 t. honey
1/4 c. olive oil
1 bunch baby carrots, shaved or thinly sliced
6 radishes, shaved or thinly sliced
1/4 red onion, shaved or thinly sliced
6 c. torn lettuce
1/4 c. sunflower seeds
1/4 c. torn mint
Salt and pepper to taste

Whisk together vinegar, mustard, and honey in a small bowl; whisk in olive oil and set aside.

In a large bowl, place lettuce, carrots, radishes, red onion, sunflower seeds, and mint. Season with salt and pepper. Add dressing and toss.

Serves 6.

Adapted from Food Network Magazine, April 2016, p. 92.