Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!)

standard March 29, 2016 Leave a response

With the temperatures finally warming up, it’s time to get back to big mixing bowl lunch salads. The poor soup and chili left in my freezer may be there for a little while. I’m now all about crunchy, raw, rainbow bowls of salad. This one happens to be the perfect transitional mix of root veggies and citrus mixed with crunchy peas and seeds. Happy spring eating!

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious

Beet and Carrot Salad with Citrus Vinaigrette

Yield: Serves 2

Calories per serving: 231 kcal

Beet and Carrot Salad with Citrus Vinaigrette

This rainbow bowl of root veggies, crisp peas, and bright citrus makes for a refreshing light al fresco lunch. Pair with a seedy, multi-grain bread to make more filling.

Ingredients

  • 1 orange or grapefruit
  • 1 lime, zested
  • 1 lemon, zested and juiced
  • 1/4 c applesauce
  • 2 T apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 c mixed greens
  • 1 c snap peas
  • 2 small beets, grated
  • 3 small carrots, grated
  • 2 T pumpkin seeds, toasted
  • 3 T hemp seeds

Instructions

  1. Juice grapefruit and lemon. Combine juice with zest from lemon and lime. Add vinegar, applesauce, salt and pepper and mix thoroughly.
  2. Rinse and chop mixed greens. Toss with dressing. Top with peas, beets, carrots, and seeds.
  3. Serve immediately.
http://www.neatandnutritious.com/beet-and-carrot-salad-with-citrus-vinaigrette-oil-free/

Nutrition:

Per serving: 231 kcal, 22 g carbs, 12 g fat, 12 g protein, 270 mg sodium, 11 g sugar

Beet and Carrot Salad with Citrus Vinaigrette (Oil Free!) | Neat & Nutritious

 

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