Composed Salad With Lemon Vinaigrette

Recipe Ingredients

3		Beets - (3/4 pound) (medium)
1 1/2 cups	355ml	Green cabbage - very thinly sliced
1 1/2 cups	355ml	Red cabbage - very thinly sliced
1 1/2 cups	165g / 5.8oz	Shredded carrot - coarsely
1 cup	237ml	Cucumber - peeled, thinly
		Sliced
1/2 cup	31g / 1.1oz	Red onion - thinly sliced
		Lemon vinaigrette
		Lemon Vinaigrette
1/2 cup	118ml	Water
1/3 cup	78ml	Fresh lemon juice
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Fresh parsley - minced
1 tablespoon	15ml	Vegetable oil
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

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).

Source:
Cooking Light, April 1995, page 127

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