| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
7 |
Servings |
INGREDIENTS
| 3 |
md |
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 |
tb |
Sugar |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
LEMON VINAIGRETTE
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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