Pink Beet-Noodle Salad
"Recipe source: Hungry Girl Summer 2018 I love using a spiralizer and this is a fun way to use it."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (196.8 g)
- Calories 132.2
- Total Fat - 4.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.3 mg
- Sodium - 136.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 6.3 g
- Sugars - 10.4 g
- Protein - 5.7 g
- Calcium - 122.7 mg
- Iron - 1.2 mg
- Vitamin C - 32 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the jicama and then using a thin-style bead on a spiral veggie slicer, cut the jicama and beets into spaghetti like noodles (on mine I don't think I can change the setting) or you can cut the beets and jicama into matchstick strips. If you want shorter noodles just cut them but I think the long ones are fun. Chop the rest of the vegetables.
Step 2
Place all vegetable noodles and cut up veggies in a salad bowl and add remaining ingredients (mandarine oranges - walnuts). Toss.
Step 3
Top with dressing and toss.
Tips
- Spiralizer
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