Rainbow Salad
- Number of Servings: 4
Ingredients
1/2 a fresh red chilli (or less depending on taste)1 clove garlicsmall bunch fresh tarragon2 tbsp red wine vinegar3 tbsp natural low fat yoghurt1 large courgette2 carrots1 fresh beetroot1 punnet cress2 tbsp olive oil
To make the dressing, put 1/2 chilli, 1 peeled clove garlic, small bunch tarragon, pinch of salt and pepper, 2 tbsp red wine vinegar, 2 tbsp olive oil and 3 tbsp low fat natural yoghurt into a blender. Whizz until combined. Taste and adjust seasoning so that the salt and acid are slightly over the top.
Pour into a small jug.
Wash and trim the courgette and carrots. Quickly peel the beetroot. Using the coarse grater attachment in your food processor, grate the vegetables one at a time in the food processor. Tip it out onto a platter by just turning the bowl of the processor upside down.
Snip cress over the top.
Dress just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Pour into a small jug.
Wash and trim the courgette and carrots. Quickly peel the beetroot. Using the coarse grater attachment in your food processor, grate the vegetables one at a time in the food processor. Tip it out onto a platter by just turning the bowl of the processor upside down.
Snip cress over the top.
Dress just before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 9.1 g
- Cholesterol: 0.6 mg
- Sodium: 49.8 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.3 g
- Protein: 1.6 g
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