Celery Carrot Radish Salad & Broth recipes
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 cups diced celery2 cups diced, peeled carrot2 cups diced radishes1 cup lemon juice [Real Lemon brand] for salad.Bay leaf &/or other herbs for broth.Onion scraps for broth.
Wash all vegetables well.
BROTH: Reserve a medium bowl to put vegetable scraps in. Trim the veggies, peep the carrots. Add any other veggie scraps such as onion or potato peal and a bay leaf to the scraps. Place scraps in a slow cooker. Fill with water. Cook on medium for at least 8 hours. Strain broth from the veggies into a clean bowl. Cool. Freeze in portions that you can use for other recipes.
SALAD: Cut the celery lengthwise one or more times. Then cut crosswise to dice. Measure to 2 cups, add to 8 cup storage container. Cut carrots 1 to 4 times length wise, then crosswise to dice. to measure 2 cups. Cut the radishes in half vertically. Slice across enough to measure 2 cups. Combine the 3 vegetables in a bowl. Pour up to 1 cup of lemon juice over the salad. Stir well. Seal tightly with a lid. Stir before using & at least once per day if storing.
1 cup of mixed veggies measures one serving.
If using another dressing, drain the serving in a strainer first.
Can use alone, to top a a tossed salad, or to combine with other veggies such as water chestnuts, navy beans, etc. Use your imagination. Good with favorite salad dressing. Also good with Low Sodium V8 juice as a dressing.
Can morph with most of my salad recipes.
Can use with lemon, sugar free jell-o.
Keeps me from wasting produce.
Number of Servings: 6
Recipe submitted by SparkPeople user 60SIXTY.
BROTH: Reserve a medium bowl to put vegetable scraps in. Trim the veggies, peep the carrots. Add any other veggie scraps such as onion or potato peal and a bay leaf to the scraps. Place scraps in a slow cooker. Fill with water. Cook on medium for at least 8 hours. Strain broth from the veggies into a clean bowl. Cool. Freeze in portions that you can use for other recipes.
SALAD: Cut the celery lengthwise one or more times. Then cut crosswise to dice. Measure to 2 cups, add to 8 cup storage container. Cut carrots 1 to 4 times length wise, then crosswise to dice. to measure 2 cups. Cut the radishes in half vertically. Slice across enough to measure 2 cups. Combine the 3 vegetables in a bowl. Pour up to 1 cup of lemon juice over the salad. Stir well. Seal tightly with a lid. Stir before using & at least once per day if storing.
1 cup of mixed veggies measures one serving.
If using another dressing, drain the serving in a strainer first.
Can use alone, to top a a tossed salad, or to combine with other veggies such as water chestnuts, navy beans, etc. Use your imagination. Good with favorite salad dressing. Also good with Low Sodium V8 juice as a dressing.
Can morph with most of my salad recipes.
Can use with lemon, sugar free jell-o.
Keeps me from wasting produce.
Number of Servings: 6
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 40.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 79.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.7 g
- Protein: 1.1 g