Raw Vegan Beet & Carrot Salad

Name: Raw Vegan Beet & Carrot Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 large beet peeled & julienned; 1 large carrot peeled & julienned; 1 clove garlic minced finely; 1 T red onion minced finely; 2 T fresh basil slice in thin ribbons; 4 T fat free Italian dressing

(8)

Minutes to Prepare: 10

Number of Servings: 2

Ingredients

1 large beet, peeled & julienned1 large carrot , peeled & julienned1 clove garlic, minced finely1 T red onion, minced finely2 T fresh basil, slice in thin ribbons4 T fat free Italian dressing

Directions

peel & juilenne beet & carrot into a bowl.
mince onion & garlic, add to the bowl.
chiffonade the basil, add to the bowl.
toss with the dressing.
either serve immediately, or let marinate in fridge for an hour or more.

Number of Servings: 2

Recipe submitted by SparkPeople user SNOWDROP76.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 57.7
Total Fat: 0.5 g
Cholesterol: 1.0 mg
Sodium: 487.0 mg
Total Carbs: 12.0 g
Dietary Fiber: 2.6 g
Protein: 1.7 g

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Member Reviews

SRIVERS1
This was good. - 9/2/20
PASTORDAN_ATDCC
yum - 9/10/17
ANNASMOM11
I used lemon juice and olive oil in place of the dressing. I didn't have any fresh basil or onion, so I omitted those as well. I did use a little salt, black pepper, and onion powder as well. Tasty! - 7/29/11
-THINQ-
"chifffonade" the basil???
ggrrrrmph. - 7/28/11
JWOURMS
Very tasty and lovely colour. I grated the beetroot. In place of the dressing I used 2tbsp white balsamic, 1 tbsp mixed greek seasoning and 1 tbps olive oil. Not quite as healthy but tastes fabulous. - 8/4/08
STAR122
I like it even simpler: beet, carrot and basil - 3/26/08
HICAT2
can use lemon and evoo - 3/18/07