This is the second time I've made this recipe and I love it so I'm sharing. The first time around, I followed the recipe to the letter. Tonight, I switched it up based on convenience and taste.
So here's the original recipe from Foods That Fight Cancer by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
1 15-ounce can showstring beets, drained
1 small jicama, peeled and cuts into matchsticks
2 medium carrots, peeled and grated
3 tablespoon lemon juice
2 teaspoons stone-ground mustard
1/2 teaspoon dried dill weed
Combine beeds, jicama, and carrot in a large salad bowl. In a small bowl, mix lemon juice, vinegar, mustard, and dill. Pour dressing over the salad. Toss to mix. Serve warm or chilled.
Nutritionals per 1/6 of the recipe
Calories: 56; Fat: 0.3 g; Protein: 1.2 g; Carbohydrate: 13.1 g; Fiber 4.5 g; Sodium: 209 mg
Here's what I used tonight:
Please let me know if you try the recipe. It's quick, easy, nutritious and delicious!
Keep eating right!
- Kareen, RD