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The term "julienne" is a French cooking term that means to cut food into thin, uniform strips. Cut the food into slices, then stack the slices and cut into strips about 1/4-inch wide.
When you use a mixture of romaine and spinach, this Springtime salad is a good source of vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I added a touch of Dijon mustard for a extra zip!