Yield: 5 Servings
|3 mediums||Size fresh beets, (1 pound)|
|2 cups||Julienne-cut carrot, (2-inch)|
|2 cups||Cauliflower flowerets|
|¾ cup||Commercial oil-free Italian dressing, divided|
|2 ounces||Reduced-fat Monterey Jack cheese, cut into 1/2-inch cubes|
|5||Fresh spinach leaves|
|10||Cherry tomatoes, halved|
|10||Pickled banana peppers|
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 ½-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 ¼ cup dressing in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours.
Combine remaining ½ 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@... on Jan 28, 1997.