Title: Composed Salad with Lemon Vinaigrette
Categories: Salads
Yield: 7 Servings

3 md Beets, (3/4 pound)
1 1/2 c Very thinly sliced green
-cabbage
1 1/2 c Very thinly sliced red
-cabbage
1 1/2 c Coarsely shredded carrot
1 c Thinly sliced peeled
-cucumber
1/2 c Thinly sliced red onion

-----------------------------LEMON VINAIGRETTE-----------------------------
1/2 c Water
1/3 c Fresh lemon juice
1 tb Sugar
1 tb Minced fresh parsley
1 tb Vegetable oil
2 ts Dijon mustard
1/2 ts Salt
1/4 ts Pepper

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).

Per serving: 69 Calories; 2g Fat (27% calories from fat); 1g Protein; 12g
Carbohydrate; 0mg Cholesterol; 209mg Sodium

NOTES : To serve, arrange beets, cabbage, carrot, cucumber, and onion on a
serving platter. Pour Lemon Vinaigrette over salad.

Recipe by: Cooking Light, April 1995, page 127

Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.