Composed salad with lemon vinaigrette
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Composed salad with lemon vinaigrette
  Salad    Lemon  
Last updated 6/12/2012 1:17:29 AM. Recipe ID 47900. Report a problem with this recipe.
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      Title: Composed salad with lemon vinaigrette
 Categories: Salads
      Yield: 7 Servings
 
      3 md Beets, (3/4 pound)
  1 1/2 c  Very thinly sliced green
           -cabbage
  1 1/2 c  Very thinly sliced red
           -cabbage
  1 1/2 c  Coarsely shredded carrot
      1 c  Thinly sliced peeled
           -cucumber
    1/2 c  Thinly sliced red onion

MMMMM---------------------LEMON VINAIGRETTE--------------------------
    1/2 c  Water
    1/3 c  Fresh lemon juice
      1 tb Sugar
      1 tb Minced fresh parsley
      1 tb Vegetable oil
      2 ts Dijon mustard
    1/2 ts Salt
    1/4 ts 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 




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Recipe ID 47900 (Apr 03, 2005)

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