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Rootin' Tootin' Salad
Three root vegetables--beets, jicama, and carrots--combine to make this crunchy, nutritious salad.
Directions
Makes 6 servings
1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips or diced
2 medium carrots, peeled and cut into thin strips or diced
3 tablespoons lemon juice
2 tablespoons seasoned rice vinegar
2 teaspoons stone-ground mustard
1/2 teaspoon dried dill weed
Combine beets, jicama, and carrot in a large salad bowl. In a small bowl, mix lemon juice, vinegar, mustard, and dill. Pour dressing over the salad. Toss to mix. Serve warm or chilled.
Nutrition Information
Per serving (1/6 of recipe):
Calories: 56
Fat: 0.3 g
Saturated Fat: 0 g
Calories from Fat: 4%
Cholesterol: 0 mg
Three root vegetables--beets, jicama, and carrots--combine to make this crunchy, nutritious salad.
Directions
Makes 6 servings
1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips or diced
2 medium carrots, peeled and cut into thin strips or diced
3 tablespoons lemon juice
2 tablespoons seasoned rice vinegar
2 teaspoons stone-ground mustard
1/2 teaspoon dried dill weed
Combine beets, jicama, and carrot in a large salad bowl. In a small bowl, mix lemon juice, vinegar, mustard, and dill. Pour dressing over the salad. Toss to mix. Serve warm or chilled.
Nutrition Information
Per serving (1/6 of recipe):
Calories: 56
Fat: 0.3 g
Saturated Fat: 0 g
Calories from Fat: 4%
Cholesterol: 0 mg
