Recipe - Composed Salad With Lemon Vinaigrette

3 md Beets, (Three fourths pound)
1 One half cup Very thinly cut or sliced up green
cabbage
1 One half cup Very thinly cut or sliced up red
cabbage
1 One half cup Coarsely shredded carrot
1 cup Thinly cut or sliced up peeled
cucumber
One half cup Thinly cut or sliced up red onion

LEMON VINAIGRETTE
One half cup Water
1/3 cup Fresh lemon juice
1 tablespoon Sugar
1 tablespoon Minced fresh parsley
1 tablespoon Vegetable oil
2 teaspoon Dijon mustard
One half teaspoon Salt
One fourth teaspoon 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 One fourth inchwide 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 MCRecipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.