Composed Salad With Lemon Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
52%
Composed Salad With Lemon Vinaigrette
45 min.
7
51kcal

Suggestions


Ready to elevate your meal with a refreshing and colorful side dish? Our Composed Salad With Lemon Vinaigrette is the perfect addition to any table, whether you're hosting a dinner party or simply enjoying a weekday family meal. This vibrant salad is not only visually appealing but also packed with nutrients, making it a delightful choice for health-conscious eaters.

Imagine the earthy sweetness of roasted beets, perfectly balanced with the crispness of fresh vegetables like shredded carrots, crunchy cucumbers, and the refreshing bite of red and green cabbage. Every forkful offers a delightful combination of textures and flavors that will leave your taste buds dancing.

This recipe is incredibly versatile—it caters to a variety of dietary preferences, as it is vegetarian, vegan, gluten-free, and dairy-free. With only 51 calories per serving, it makes for a light side dish, antipasti option, or a scrumptious snack between meals. The zesty Lemon Vinaigrette ties all the ingredients together, enhancing the natural flavors while adding a bright pop of citrus.

In just 45 minutes, you can create a stunning composed salad that not only nourishes your body but also impresses your guests. Gather your fresh ingredients and get ready to whip up this feel-good dish that celebrates the beauty of simplicity in cooking!

Ingredients

  • 0.8 pound beets 
  • 1.5 cups coarsely carrot shredded
  • cup cucumber peeled thinly sliced
  • 1.5 cups cabbage green very thinly sliced
  • servings lemon vinaigrette 
  • 1.5 cups cabbage red very thinly sliced
  • 0.5 cup onion red thinly sliced

Equipment

  • sauce pan

Directions

  1. Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush.
  2. Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until tender.
  3. Drain; rinse under cold running water.
  4. Drain; let cool. Trim off beet stems and roots; rub off skins.
  5. Cut the beets into 1/4-inch-wide strips.
  6. Arrange beets, cabbage, carrot, cucumber, and onion on a serving platter.
  7. Pour Lemon Vinaigrette over salad.

Nutrition Facts

Calories51kcal
Protein12.91%
Fat4.11%
Carbs82.98%

Properties

Glycemic Index
36.33
Glycemic Load
3.91
Inflammation Score
-10
Nutrition Score
11.205217428829%

Flavonoids

Cyanidin
40.02mg
Delphinidin
0.02mg
Eriodictyol
1.5mg
Hesperetin
1.95mg
Naringenin
0.04mg
Apigenin
0.02mg
Luteolin
0.38mg
Isorhamnetin
0.57mg
Kaempferol
0.17mg
Myricetin
0.09mg
Quercetin
2.63mg

Nutrients percent of daily need

Calories:50.69kcal
2.53%
Fat:0.26g
0.4%
Saturated Fat:0.04g
0.26%
Carbohydrates:11.68g
3.89%
Net Carbohydrates:8.25g
3%
Sugar:6.72g
7.46%
Cholesterol:0mg
0%
Sodium:65.66mg
2.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.82g
3.63%
Vitamin A:4841.24IU
96.82%
Vitamin C:25.52mg
30.94%
Vitamin K:23.82µg
22.68%
Folate:73.67µg
18.42%
Manganese:0.3mg
15.01%
Fiber:3.43g
13.71%
Potassium:369.75mg
10.56%
Vitamin B6:0.16mg
7.89%
Magnesium:23.3mg
5.83%
Phosphorus:47.09mg
4.71%
Vitamin B1:0.07mg
4.56%
Iron:0.8mg
4.46%
Calcium:38.52mg
3.85%
Copper:0.08mg
3.77%
Vitamin B2:0.06mg
3.75%
Vitamin B3:0.57mg
2.87%
Vitamin B5:0.28mg
2.83%
Zinc:0.36mg
2.41%
Vitamin E:0.26mg
1.75%
Source:My Recipes