| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Carrot |
| 1 |
|
Turnip |
| 1 |
|
Jerusalem artichoke |
| 1 |
|
Beet |
| 1 |
|
Lettuce |
|
|
Juice of 1/2 small lemon |
| 2 |
t |
Dijon mustard |
| 1 |
t |
Lime juice |
| 2 |
t |
Minced garlic |
| 1 |
T |
Apple cider vinegar |
| 1/2 |
t |
Pepper |
| 2 |
t |
Herbal salt substitute |
| 2 |
t |
Safflower oil |
| 2 |
T |
Olive oil |
INSTRUCTIONS
Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them
separated. Wash lettuce and arrange on 4 small salad plates. Spoon
grated vegetables on top of lettuce. Sprinkle with fresh lemon juice.
Mix together mustard, lime juice, garlic, vinegar, pepper, salt
substitute, and oils. Drizzle over grated vegetables. Serve extra
dressing in a sauceboat or cruet. Recipe By : the California
Culinary Academy File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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