Title: Beets and Carrots in a Lime Vinaigrette
Categories: Mexican, Side dish
Yield: 4 Servings

2 md Beets; peeled and cubed
2 md Carrots; sliced diagonally
1 c Peas; fresh or frozen
1 md Cucumber; peel, seed, & cube

----------------------------------DRESSING----------------------------------
6 tb Vegetable oil
3 tb Fresh lime juice
2 tb Fresh cilantro; chopped
1 Clove garlic; minced or
-pressed
Salt; to taste

Lightly steam the beets, carrots, andpeas in separate batches until
justtender, but still right in color.Mix them in a large bowl and add
thecucumber. Combine the dressingingredients. Toss the vegetables withthe
dressing and chill.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster

Posted to EAT-L Digest 30 Sep 96

Date: Tue, 1 Oct 1996 13:14:39 -0400

From: "John M. Nardo M.D."

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!