Featured recipe from Marilu's table * Mixed greens with apples, carrots, and pickled beets

As the weather turns colder, we seem to choose cooked vegetables over raw ones with increasing frequency. But raw veggies are good for us – and they really are refreshing in our heated, dry indoor environment. Treat yourself to a salad at least once a day. This one is a bit different, and works great for company, holidays, or any day you want to feel special.

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Mixed Greens with Apples, Carrots, and Pickled Beets

Blue * Serves 8 to 10 (side dish)

6 to 8 ounces mixed baby greens

3 medium carrots, sliced

2 medium Granny Smith (or other tart) apples, thinly sliced

8-ounce jar pickled beets, well drained

Extra-virgin olive oil as desired

Balsamic or red wine vinegar to taste

Combine the greens, carrots, apples, and beets in a serving bowl. Dress with olive oil and vinegar, toss well, and serve.