RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1012
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| Recipe Name: |
Beet and Carrot Quick Slaw |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup vinegar, red wine
1 to taste pepper, black, cracked
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Directions:
In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings. |
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| Nutrition per Serving: |
| Calories: |
105 |
Total Carbs: |
10.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
7.4 |
Protein: |
0.88 |
| Fiber: |
4.47 |
Sodium: |
511.21 |
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