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.
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).
|Saturated Fat:||0.0 g|
|Total Sugars:||1.2 g|