| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Vegetables |
5 |
Servings |
INGREDIENTS
| 3 |
md |
Size fresh beets, (1 pound) |
| 2 |
c |
Julienne-cut carrot, (2-inch) |
| 2 |
c |
Cauliflower flowerets |
| 3/4 |
c |
Commercial oil-free Italian dressing, divided |
| 2 |
oz |
Reduced-fat Monterey Jack cheese, cut into 1/2-inch cubes |
| 5 |
|
Fresh spinach leaves |
| 10 |
|
Cherry tomatoes, halved |
| 10 |
|
Pickled banana peppers |
INSTRUCTIONS
Leave root and 1 inch of stem on beets; scrub with a brush.
Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover
and steam 30 minutes. (Add boiling water to pan if needed.)
Trim off stems and roots; rub off skins. Cut beets into 1/2-inch cubes; set
aside.
Arrange carrot and cauliflower in steamer over boiling water. Cover and
steam 5 minutes. Rinse under cold, running water. Set aside.
Combine beets and 1/4 cup dressing in a large zip-top heavy-duty plastic
bag. Seal bag, and marinate in refrigerator 8 hours.
Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a
large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8
hours.
Drain vegetable mixtures, discarding marinade. Combine beets and carrot
mixture; toss gently. Yield: 5 servings (serving size: 1 cup beet mixture,
4 tomato halves, and 2 banana peppers).
Per serving: 263 Calories; 9g Fat (27% calories from fat); 10g Protein; 43g
Carbohydrate; 12mg Cholesterol; 476mg Sodium
NOTES : To serve, divide evenly among 5 spinach-lined salad plates. Arrange
tomato halves and banana peppers on each salad.
Recipe by: Cooking Light, Oct 1993, page 127
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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