Ingredients
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8
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3
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2
-
1/3
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1/3
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-
-
-
-
-
-
-
-
-
Directions
Herbed Carrot and Beet Salad, Low calorie, low sodium, non fat with High vitamins and high flavor This salad is best if it is allowed time for the flavors to marry Recipe from, The Mayo Clinic Williams Sonoma Cookbook , Delicious! I added ground coriander as suggested, left out the cilantro, and used garlic powder since we’re not fans of raw garlic I also used apple cider vinegar instead of rice vinegar I only used 3 carrots and 1 large-ish beet (and added a small chopped tomato) and it made a lot for us with leftovers to spare! (It’s even better the next day ) So I would REALLY suggest cutting down on the amounts Thank you for a tasty and easy recipe!
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Steps
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1
Done
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In a Bowl, Combine the Carrots, Beets, Garlic, and Cilantro. |
|
2
Done
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Add the Rice Vinegar and Toss to Mix Well. |
|
3
Done
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Cover and Refrigerate For at Least 1 Hour to Allow the Flavors to Marry. |
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4
Done
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to Serve, Toss Well and Divide Among Individual Plates. |
