Seven Vegetable Shaved Salad
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Seven Vegetable Shaved Salad
| Fri, 04-18-2008 - 8:05am |
Seven Vegetable Shaved Salad
Serves 4
Description
Our colorful version of the chopped salad, tossed with a fresh herb vinaigrette, makes a perfectly packable lunch. (Pressed for time? Use a South Beach Diet™ approved prepared dressing.) This recipe serves four — once you're slicing you might as well make a big batch, and leftovers will keep until the next day. The perfect accompaniment: a slice of whole-grain bread.
Ingredients
4 asapargus stalks
1 large carrot, halved lengthwise
1 small zucchini, quartered lengthwise
4 endive spears
1/2 red bell pepper
10 snap peas or green beans
Handful pea shoots or alfalfa sprouts
1 1/2 cups garbanzo or cannellini beans
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
Salt and pepper
2 whole-grain bread slices
2 tablespoons low-fat goat cheese, preferably spreadable (such as Chavrie)
Instructions
1. Insert the shredding disk in food processor. With motor running, drop asapargus, carrot, and zucchini through feed tube to shred. Thinly slice endive, bell pepper, and snap peas.
2. In large serving bowl, whisk together the oil, vinegar, juice, salt, and pepper. Add sliced vegetables, pea shoots, and garbanzo beans. Toss until thoroughly coated. Season to taste.
3. Toast bread slices; cut each on the diagonal into 4 toast points. While still warm, spread with goat cheese. Mound salad onto serving plates; garnish with toast points.
Nutritional Information:
320 calories
13 total fat (2 g sat, 11 g mono)
0 mg cholesterol
46 g carbohydrate
15 g protein
23 g fiber
530 mg sodium


