Carrot & Beet Salad with Lemon Vinaigrette
Created by TxGriffLover on October 25, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 0m
- Recipe #1320
Ingredients
- 2 small shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon Dijon mustard
- Juice of 2 lemons
- 1/2 cup walnut oil
- Coarse salt and Fresh ground pepper
- 1/4 cup finely chopped walnuts
- 5 large carrots, finely shredded
- 6 small to medium fresh beets, peeled and finely shredded
How to Make
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Step 1: To make dressing, whisk shallot, garlic, mustard and lemon juice in a bowl. Add the walnut oil in a slow stream and blend until smooth.
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Step 2: Season w salt & pepper, mix in chopped walnuts, set aside.
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Step 3: In separate bowls, toss the carrots with half the dressing and the beets with the remainder.
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Step 4: Taste each and season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (304.6 g)
- Calories 396.8
- Total Fat - 38.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 4.8 mg
- Sodium - 227.7 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.9 g
- Sugars - 5.3 g
- Protein - 6 g
- Calcium - 49.7 mg
- Iron - 1.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg