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Rainbow Salad

Gadget.Cook's picture
Ingredients
  Carrots 2
  Turnip 1
  Beetroot 1
  Apples 2
  Celery stalks 4
  Vinaigrette 1⁄2 Cup (8 tbs), made with lemon instead of vinegar
Directions

In the work bowl, using the julienne disc or shredder, cut all the vegetables except the celery.
In the work bowl, using the steel blade, chop the celery.
Combine all vegetables in a salad bowl and pour in the vinaigrette.
Toss well and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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4.18611
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 609 Calories from Fat 144

% Daily Value*

Total Fat 15 g22.6%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1454.9 mg60.6%

Total Carbohydrates 114 g38%

Dietary Fiber 28.1 g112.3%

Sugars 75.2 g

Protein 11 g22.8%

Vitamin A 428.2% Vitamin C 123%

Calcium 23.1% Iron 28%

*Based on a 2000 Calorie diet

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Rainbow Salad Recipe