Shaved Vegetable Salad with Microgreens & Plum Vinaigrette. Yields 2 to 3 servings.

Prep time 10 minutes. Cook time 0 minutes. Total time 10 minutes.

2 carrots. 5 radishes. 2 zucchini. 2 cups salad greens, torn. 1-cup Microgreens. ¼ cup Plum ‘Chups* (fruit ketchup). 2 tbsp extra-virgin olive oil. 2 tbsp red wine vinegar. 2 tsp shallots, minced. Salt & pepper, to taste.

• ‘Chups substitute: A) fruit puree** or B) a fruit-based BBQ sauce.

Thinly slice carrots, radishes, and zucchini.

Plate for presentation or mix with salad greens.

Prepare vinaigrette by whisking shallots, fruit ketchup, olive oil, and vinegar until blended. (**Adjust vinegar to taste if using a fruit puree)

Drizzle vinaigrette onto the salad.

Add salt and pepper to taste.

Top with lots of micro greens.

The recipe for Shaved Vegetable Salad with Microgreens and Plum Vinaigrette, is being taught at the ‘VegU' tent, where ‘VegUcators’ demonstrate free 10-minute fruit and vegetable classes at the USDA Farmers Market outside the USDA headquarters in Washington, D.C., on Friday, Jun. 24, 2016. Federal employees and public visitors can get a “VegUcation” and learn how to pick, prepare and store a featured, in season fruit or vegetable. The goal is to increase fruits and vegetables in their meals and help the customers understand what’s in-season. Guests can receive a free recipe card, and can start shopping for ingredients at the market. USDA Media by Lance Cheung.

Hours and Location

Fridays, 9 a.m. to 2 p.m. (May 6 through October 28) Fridays, 4 p.m. to 7 p.m. (June 3 through September 30)

Parking lot outside USDA Headquarters on the corner of Independence Avenue and 12th St, S.W., Washington, DC 20250.