- 1/4 cup unseasoned rice vinegar
- 1 tsp sugar
- 1/2 tsp olive oil
- 1/8 tsp black pepper
- 1/2 cucumber
- 1 cup carrots
- 2 tbsp green onion
- 2 tbsp red bell pepper
- 1/2 tsp Mrs. Dash® Italian Medley seasoning blend
Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
Cover and chill 30 minutes.
Calories: 25kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 180mg | Fiber: 1g | Calcium: 20mg | Phosphorus: 22mg
Jicama and Carrot Salad
- 1/2 cup carrots
- 1 1/2 cups jicama
- 1 tbsp cilantro
- 2 tbsp lime juice
- 1 tbsp canola oil
- 1 tbsp honey
Grate the carrots and jicama. Chop the cilantro. Combine in a medium bowl.
In a small jar or bowl combine lime juice, oil and honey. Pour over the carrot mixture and toss to combine.
Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 130mg | Fiber: 3g | Calcium: 12mg | Phosphorus: 15mg
Roasted Cauliflower and Carrot Salad
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
- 1 small head cauliflower
- 5 medium carrots
- 1 large turnip
- 1 medium onion
- 6 tbsp Bertolli olive oil
- 1 tbsp Italian seasoning blend
- 3 tbsp unseasoned rice vinegar
- 1 1/2 tbsp maple syrup
- 1/4 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 6 cups baby leaf lettuce
- 1/2 cup pomegranate seeds (arils)
Preheat oven to 425° F. Cut cauliflower into florets. Peel carrots, cut in half vertically, then cut into 2-inch pieces. Peel turnip and dice into bite-size pieces. Dice onion into bite-size pieces.
In a large bowl toss cauliflower, carrots, turnips and onions with 3 tablespoons of the olive oil and Italian seasoning blend. Place onto a baking sheet and roast for 20 minutes. Remove baking sheet from oven and stir vegetables. Continue baking for 15 minutes or until vegetables are tender.
While vegetables are roasting, make the salad dressing. In a small bowl combine remaining 3 tablespoons of olive oil, rice vinegar, maple syrup, mustard, salt, black pepper and garlic powder.
To assemble the salad combine the lettuce and roasted vegetables, then toss with the dressing. Top with pomegranate seeds and serve immediately
Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Cholesterol: 0mg | Sodium: 134mg | Potassium: 378mg | Fiber: 3g | Calcium: 48mg | Phosphorus: 53mg