Composed Salad With Lemon Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 7 | Servings | |
INGREDIENTS
| 3 | Beets, 3/4 pound | |
| 1 1/2 | c | Very thinly sliced green |
| cabbage | ||
| 1 1/2 | c | Very thinly sliced red |
| cabbage | ||
| 1 1/2 | c | Coarsely shredded carrot |
| 1 | c | Thinly sliced peeled |
| cucumber | ||
| 1/2 | c | Thinly sliced red onion |
| 1/2 | c | Water |
| 1/3 | c | Fresh lemon juice |
| 1 | T | Sugar |
| 1 | T | Minced fresh parsley |
| 1 | T | Vegetable oil |
| 2 | t | Dijon mustard |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush. Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until tender. Drain; rinse under cold running water. Drain; let cool. Trim off beet stems and roots; rub off skins. Cut the beets into 1/4 inch-wide strips. Yield: 7 servings (serving size: 1 cup). INSTRUCTIONS FOR LEMON VINAIGRETTE: Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1 cup (serving size: about 1 tablespoon). Per serving: 69 Calories; 2g Fat (27% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 209mg Sodium NOTES : To serve, arrange beets, cabbage, carrot, cucumber, and onion on a serving platter. Pour Lemon Vinaigrette over salad. Recipe by: Cooking Light, April 1995, page 127 Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 4.2mg
Sodium: 250.2mg
Potassium: 346.1mg
Carbohydrates: 13.2g
Fiber: 2.4g
Sugar: 8g
Protein: 3.3g