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Salad: Composed Salad w/ Lemon Vinaigrette

Source of Recipe

Cooking Light, April 1995, page 127


List of Ingredients

3 medium beets (3/4 pound)
1 1/2 cups very thinly sliced green cabbage
1 1/2 cups very thinly sliced red cabbage
1 1/2 cups coarsely shredded carrot
1 cup thinly sliced peeled cucumber
1/2 cup thinly sliced red onion

Lemon Vinaigrette
1/2 cup water
1/3 cup fresh lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
(original recipe calls for 1/2 teaspoon salt )
1/4 teaspoon pepper



Recipe

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.

INSTRUCTIONS FOR LEMON VINAIGRETTE:
Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1 cup
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Notes: To serve, arrange beets, cabbage, carrot, cucumber, and onion on a serving platter. Pour Lemon Vinaigrette over salad.