winter salad plater with tangy cucumber dressing
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of winter salad plater with tangy cucumber dressing calories by ingredient
Number of Servings: 2
Ingredients
-
dressing
7-10 cm (3-4inch) chopped cucumber
25g (1oz) low fat natural yoghurt
2 spring onions chopped
1/2 clove garlic peeled and chopped
2 teaspoons cider vinegar
1/2 teaspoons dijon mustard
2 teaspoons chopped dill
winter salad platter
2 heads chicory trimmed and sliced
100g (31/2 oz) cabbage greens finly shredded
200g (70oz) carrots peeled and finely grated
1 teaspoon lemon juice
2 medium sized uncooked beetroot peeled and finely grated.
200g parsinp peeled and grated
2 table spoons mixed toasted seeds almonds and pine nuts.
Directions
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.
