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!

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