Beet and Beansprout Salad with Lemon Garlic Dressing
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|---|
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 10 person(s)
Preparation Time: 15 mins
Cooking Time: 0 mins
Extra Time: 2 hrs (for refrigeration)
Yield: 10 x 1/2 cup serving
A pleasant combination of textures and flavors.
Ingredients:
1 Tbsp grated lemon rind
1/2 cup lemon juice
1/2 cup canola or olive oil
1/4 tsp 'Lite' or table salt
1/4 tsp ground nutmeg
2 garlic cloves, crushed
2 medium tomatoes, cut into wedges
1/2 cup pinenuts (2.5 oz)
7 beet greens (leaves), finely sliced
1 cup beansprouts, washed (3.5 oz)
Directions:
LEMON GARLIC DRESSING: Blend oil and lemon juice. Add lemon rind, salt, garlic and nutmeg. Refrigerate for 2 hours to allow flavor to develop before using.
SALAD: In a large bowl toss together beet greens, beansprouts, tomatoes, pinenuts and dressing.
Serve chilled.
Variations:
Salad with oil-free dressing: Follow above recipe but omit oil from the dressing (recipe: 95 calories and 7g fat). Can also substitute spinach for beet greens (lowers recipe's sodium to 34 mg).
Author:
Family Health Network
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