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Rating: 5/5 (1 vote cast)

Meal Type: Dessert

Total Time: 0 min.

Cook Method: Stove

Cuisine: Chilean

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 380

% Daily Value**

Total Fat 21g

32%

Saturated Fat 11g

17%

Unsaturated Fat 1g

Cholesterol 0mg

Sodium 55mg

Total Carbohydrate 37g

12%

Dietary Fiber 14g

57%

Sugars 8g

Protein 13g

Vitamin A 68%

Vitamin C 22%

Calcium 5%

Iron 17%

Potassium 21%

Vitamin E 1%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beets and Carrots in a Lime Vinaigrette

Submitted By: Steve W. - See All My Recipes

Date Added: June 11, 2009

Ingredients:

3 Tablespoons Fresh Lime Juice or to taste

6 Tablespoons Vegetable Oil or bacon grease

2 Tablespoons Fresh Cilantro chopped

1 Clove Of Garlic minced or pressed

2 Beets peeled and cubed

2 Carrots sliced diagonally

1 Cup Peas fresh or frozen

1 Cucumber peel, seed, &

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Directions:

1. Lightly steam the beets, carrots, and peas in separate batches until just tender, but still right in color.

2. Mix them in a large bowl and add the cucumber.

3. Combine the dressing ingredients. Toss the vegetables with the dressing and chill.

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Dietary Notes:

This recipe is very low-sodium with 55.25mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 68% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Beet, Sulfites, Peas, Garlic, Fructose Malabsorption, Cucumber, Cilantro allergies.


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