Beets And Carrots In A Lime Vinaigrette Recipe
Servings: 4
Ingredients
- 2 med Beets, peeled and cubed
- 2 med Carrots, sliced diagonally
- 1 c. Peas, fresh or possibly frzn
- 1 med Cucumber, peel, seed, & cube
- 6 Tbsp. Vegetable oil
- 3 Tbsp. Fresh lime juice
- 2 Tbsp. Fresh cilantro, minced
- 1 x Clove garlic, chopped or possibly pressed Salt, to taste
Directions
- Lightly steam the beets, carrots, andpeas in separate batches till justtender, but still right in color.Mix them in a large bowl and add in thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill.
- NOTES : This quick and easy vegetable side dish challenges the heavy, fast-food image of Mexican fare. Mix up this salad, and venture beyond rice and beans!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 182 | 82% |
| Total Fat 20.64g | 26% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 278mg | 8% |
| Total Carbs 9.2g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.63g | 3% |
| Protein 1.76g | 3% |
