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Associate.com - Share Your Recipe!

Recipe Name: Beets And Carrots In A Lime Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Beets, peeled and cubed
2 Carrots, sliced diagonally
1 Cup(s) Peas, fresh or frozen
1 Cucumber, peel seed & cube
6 Tablespoon(s) Vegetable oil
3 Tablespoon(s) Fresh lime juice
2 Tablespoon(s) Fresh cilantro, chopped
1 Clove garlic, minced or
Pressed
Salt, to taste
Directions:
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."
<jnardo@ONRAMP.NET> 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!

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 699
Calories From Fat: 614
Total Fat: 72.2g
Cholesterol: 0mg
Sodium: 162.6mg
Potassium: 703mg
Carbohydrates: 15.5g
Fiber: 2.5g
Sugar: 3.3g
Protein: 7g


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