* Exported from MasterCook *
Alton Brown's Beet Slaw
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
6 ounces goat cheese -- crumbled
2 tablespoons lemon juice
4 cups beets -- boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama -- peeled and cut into sticks
3 cups fennel -- cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear -- halved, cored, and sliced with a mandoline
In a small bowl combine the red wine vinegar, honey, black pepper, and
salt. Slowly, while whisking add the oil until the mixture is emulsified.
Combine all vegetables and let drain in a colander.
Combine vegetables and dressing then toss with the lemon juice and goat
cheese.
Yield: 6 to 8 servings
Prep Time: 35 minutes
Cook Time: 45 minutes
Source:
"Alton Brown, Episode#: EA1F12, Food Network"
S(Formatted by Chupa Babi):
"Oct 2010"
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Per Serving (excluding unknown items): 267 Calories; 17g Fat (54.2%
calories from fat); 10g Protein; 22g Carbohydrate; 6g Dietary Fiber; 26mg
Cholesterol; 242mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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