Shredded carrot and beet salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Carrots, about 12 oz, peeled |
| ¼ | cup | Raisins |
| 3 | mediums | Sized beets, about 11 oz, peeled |
| SWEET & SOUR DRESSING | ||
| ½ | cup | Vegetable oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
Directions
Using a hand grater, or food processor fitted with the shredding blade, shred carrots and place them in a small bowl. Add raisins.
Shred beets and place them in another small bowl. To make the dressing, in a small jar, combine oil, vinegar, sugar, mustard, and salt. Cover and shake until well mixed. Pour half of the dressing over each bowl of vegatables. Toss each until coated. Cover and refrigerate 15 minutes or until ready to serve. To serve, on a platter, arrange the beets in the centre and surrond them with the carrots. Serve immediately. Makes 4 servings. Origin: Canadian Reader's Digest, November/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-26-94