Grated Vegetable Salad With Mustard Vinaigrette Recipe
Servings: 4
Ingredients
- 1 lrg Carrot
- 1 sm Turnip
- 1 x Jerusalem artichoke
- 1 lrg Beet
- 1 x Lettuce Juice of 1/2 small lemon
- 2 tsp Dijon mustard
- 1 tsp Lime juice
- 2 tsp Chopped garlic
- 1 Tbsp. Apple cider vinegar
- 1/2 tsp Pepper
- 2 tsp Herbal salt substitute
- 2 tsp Safflower oil
- 2 Tbsp. Extra virgin olive oil
Directions
- 1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice.
- 2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or possibly cruet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 81 | 80% |
| Total Fat 9.19g | 11% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.23g | 1% |
| Protein 0.7g | 1% |
