Rainbow Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rainbow Salad calories by ingredient
Introduction
Adapted from Jamie Olivers 30 minute meals book Adapted from Jamie Olivers 30 minute meals bookNumber of Servings: 4
Ingredients
-
1/2 a fresh red chilli (or less depending on taste)
1 clove garlic
small bunch fresh tarragon
2 tbsp red wine vinegar
3 tbsp natural low fat yoghurt
1 large courgette
2 carrots
1 fresh beetroot
1 punnet cress
2 tbsp olive oil
Directions
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.