Beet, Carrot and Sunflower Salad w ginger dressing
- Number of Servings: 6
Ingredients
2 medium beets, partially cooked, peeled and grated3 large carrots, peeled and grated1/2 cup unsalted sunflower seeds1/4 cup fresh ginger, grated3 Tbsp apple cider vinegar1 tsp cinnamon, groundSalt and Pepper to taste
1 - Mix together the grated vegetables, ginger and sunflower seeds in a large bowl
2 - Sprinkle cinnamon over mixture, add vinegar and salt and pepper to taste.
3 - This salad tastes better if made ahead. This salad will have a chance to "get acquainted with itself" if you leave it overnight.
4. Serve. Great for leftovers if there is any left!
Serving Size: 6 servings
2 - Sprinkle cinnamon over mixture, add vinegar and salt and pepper to taste.
3 - This salad tastes better if made ahead. This salad will have a chance to "get acquainted with itself" if you leave it overnight.
4. Serve. Great for leftovers if there is any left!
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 89.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 73.3 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.8 g
- Protein: 2.8 g
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