Composed salad with lemon vinaigrette
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Beets, (3/4 pound) |
| 1½ | cup | Very thinly sliced green cabbage |
| 1½ | cup | Very thinly sliced red cabbage |
| 1½ | cup | Coarsely shredded carrot |
| 1 | cup | Thinly sliced peeled cucumber |
| ½ | cup | Thinly sliced red onion |
| ½ | cup | Water |
| ⅓ | cup | Fresh lemon juice |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Minced fresh parsley |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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 ¼ 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@... on Jan 28, 1997.