Beets and carrots in a lime vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Beets; peeled and cubed |
| 2 | mediums | Carrots; sliced diagonally |
| 1 | cup | Peas; fresh or frozen |
| 1 | medium | Cucumber; peel, seed, & cube |
| 6 | tablespoons | Vegetable oil |
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Fresh cilantro; chopped |
| 1 | Clove garlic; minced or pressed | |
| Salt; to taste | ||
Directions
DRESSING
Lightly steam the beets, carrots, andpeas in separate batches until justtender, but still right in color.Mix them in a large bowl and add thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." <jnardo@...> NOTES : This quick and easy vegetable side dish challenges the heavy, fast-food image of Mexican fare. Mix up this salad, and venture beyond rice and beans!