Beet, Carrot and Sunflower Salad w ginger dressing
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beet, Carrot and Sunflower Salad w ginger dressing calories by ingredient
Introduction
Very yummy and the combo of ginger and cinnamon makes others want to know what you are eating! Very yummy and the combo of ginger and cinnamon makes others want to know what you are eating!Number of Servings: 6
Ingredients
-
2 medium beets, partially cooked, peeled and grated
3 large carrots, peeled and grated
1/2 cup unsalted sunflower seeds
1/4 cup fresh ginger, grated
3 Tbsp apple cider vinegar
1 tsp cinnamon, ground
Salt and Pepper to taste
Tips
Note: I used my food processor grater to shred the carrots, beets and ginger together.
Directions
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