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Vegetable Salad
Recipe provided by Kate Barnum
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2 cups of peeled & diced carrots
2 cups finely shredded romaine lettuce
2 cups finely shredded green cabbage
¼ cup finely chopped fresh parsley
3 tbs. olive oil
3 tbs. vegetable oil
1 tsp. salt
¼ cup minced onion
1 large hard cooked egg, grated
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2 cups of diced pickled beets (make sure use pickled beets – it DOES make a difference)
1 green pepper, finely chopped (may substitute a stalk of celery)
2 tbs. red wine vinegar
1/8 tsp. freshly ground pepper
¼ cup mayonnaise
½ cup pimento stuffed olives, sliced (optional)
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Bring 1 ½ quarts of water to boil in med. saucepan. Add carrots and cook 5 minutes, until al dante (or use your microwave until cooked but still firm.) Drain under cold running water, until cool. Transfer to large serving bowl. Stir in beets, lettuce, cabbage, green pepper (or celery) and the parsley.
Whisk together olive and vegetable oils, vinegar, salt and pepper in small bowl. Then whisk in onion and mayonnaise to blend.
Toss the vegetables with the mayonnaise dressing to coat, sprinkle the top with grated egg and olives (or not).
Makes 8 servings. There are 210 calories, 16.5 g total fat, 2.5 g saturated fat, 31 mg cholesterol, 636 mg sodium, 16 carbohydrates and 2 g of protein per serving. Enjoy!
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