Carrot And Beet Salad With Ginger Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Beets | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Minced shallot |
| 2 | T | Minced peeled fresh ginger |
| 1 | Garlic clove, minced | |
| 1/4 | c | Rice vinegar |
| 1 | T | Soy sauce |
| 1/2 | t | Asian sesame oil |
| Tabasco to taste | ||
| 1/2 | c | Olive oil |
| 4 | c | Finely shredded carrots |
| 4 | c | Finely shredded peeled raw |
| beets about 3/4 pound | ||
| Spinach leaves, washed | ||
| thoroughly for garnish | ||
| if | ||
| desired |
INSTRUCTIONS
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth. In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet April 1994 Per serving: 1000 Calories; 108g Fat (95% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 834mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less. Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1591
Calories From Fat: 989
Total Fat: 112.1g
Cholesterol: 0mg
Sodium: 1700.8mg
Potassium: 4158.1mg
Carbohydrates: 163.7g
Fiber: 37.4g
Sugar: 61.7g
Protein: 24.2g