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.

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