| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Mexican, Side dish | 4 | Servings |
INGREDIENTS
| 2 | Beets, peeled and cubed | |
| 2 | Carrots, sliced diagonally | |
| 1 | c | Peas, fresh or frozen |
| 1 | Cucumber, peel seed & cube | |
| 6 | T | Vegetable oil |
| 3 | T | Fresh lime juice |
| 2 | T | Fresh cilantro, chopped |
| 1 | Clove garlic, minced or | |
| pressed | ||
| Salt, to taste |
INSTRUCTIONS
Lightly steam the beets, carrots, andpeas in separate batches until justtender, but still right in color.Mix them in a large bowl and add thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." <jnardo@ONRAMP.NET> NOTES : This quick and easy vegetable side dish challenges the heavy, fast-food image of Mexican fare. Mix up this salad, and venture beyond rice and beans!
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Nutrition (calculated from recipe ingredients)
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Calories: 699
Calories From Fat: 614
Total Fat: 72.2g
Cholesterol: 0mg
Sodium: 162.6mg
Potassium: 703mg
Carbohydrates: 15.5g
Fiber: 2.5g
Sugar: 3.3g
Protein: 7g