Category: Salads

3 medium Beets, (3/4 pound)

1 1/2 cup Very thinly sliced green cabbage

1 1/2 cup Very thinly sliced red cabbage

1 1/2 cup Coarsely shredded carrot

1 cup Thinly sliced peeled cucumber

1/2 cup Thinly sliced red onion



LEMON VINAIGRETTE



1/2 cup Water

1/3 cup Fresh lemon juice

1 tbsp Sugar

1 tbsp Minced fresh parsley

1 tbsp Vegetable oil

2 tsp Dijon mustard

1/2 tsp Salt

1/4 tsp Pepper

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 1/4 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@digex.net on Jan 28, 1997.