Salads and Vegetables: Salads: Beet and Beansprout Salad with Lemon Garlic Dressing

A pleasant combination of textures and flavors.

Author: Family Health Network
Date: November 21, 2007

Serves: 10 person(s)
Yield: 10 x 1/2 cup serving

Preparation Time: 15 mins
Cooking Time: 0 mins
Extra Time: 2 hrs (for refrigeration)


    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)


    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.


    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).

Nutritional Information
(Per Serving)

Calories:150 cals
Kilojoules:628 kJ
Fat:13.0 g
Carbohydrates:5.0 g
Protein:2.0 g
Cholesterol:0.0 mg
Sodium:140 mg
Saturated Fat:0.0 g
Fiber:1.0 g
Calcium:5.0 mg
Total Sugars:1.2 g

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