winter salad plater with tangy cucumber dressing
- Number of Servings: 2
Ingredients
dressing7-10 cm (3-4inch) chopped cucumber25g (1oz) low fat natural yoghurt2 spring onions chopped1/2 clove garlic peeled and chopped2 teaspoons cider vinegar1/2 teaspoons dijon mustard2 teaspoons chopped dillwinter salad platter2 heads chicory trimmed and sliced100g (31/2 oz) cabbage greens finly shredded200g (70oz) carrots peeled and finely grated1 teaspoon lemon juice2 medium sized uncooked beetroot peeled and finely grated.200g parsinp peeled and grated2 table spoons mixed toasted seeds almonds and pine nuts.
make the dressing by putting all the ingredints in a blender and process until smooth. Refriderate for an hour to blend the flavours. Whisk with a fork before using.
Mix the sliced chicory and cabbage greens together and arrange on serving plates. Mix the carront with lemon to prevent from discolouring.
Arrange small mounds of carrots and grated vegetables on top of the cabbage greens and chicory. Then pour on the cucumber dressing and sprinkle the nuts and seeds.
Serving Size: 2 serving
Number of Servings: 2
Recipe submitted by SparkPeople user KIRJEN.
Mix the sliced chicory and cabbage greens together and arrange on serving plates. Mix the carront with lemon to prevent from discolouring.
Arrange small mounds of carrots and grated vegetables on top of the cabbage greens and chicory. Then pour on the cucumber dressing and sprinkle the nuts and seeds.
Serving Size: 2 serving
Number of Servings: 2
Recipe submitted by SparkPeople user KIRJEN.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 2.8 g
- Cholesterol: 0.8 mg
- Sodium: 316.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 8.7 g
- Protein: 6.1 g