As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Shredded Carrot and Beet Salad

I wanted a healthy, simple salad to take along to my friend’s ranch this past weekend. Luckily, I happened to have all of the ingredients in my fridge and pantry to whip up this simple and refreshing salad.

Serves: 4

Cost per serving: $.56

Ingredients

  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoons salt
  • 1 cup peeled and shredded carrot
  • 1 cup peeled and shredded red beet
  • 2 tablespoons fresh mint, chopped (optional)

Directions

  • Whisk orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
  • Put the carrots in a mixing bowl, and drizzle half of the dressing on top.
  • Place the carrots on one side of a shallow serving bowl.
  • Put the beets in the mixing bowl, and drizzle the remaining dressing on top.
  • Place the beets on the other side of the shallow serving bowl.
  • Top the salad with chopped mint.

Recipe from The Cancer Fighting Kitchen by Rebecca Katz and Mat Edelson

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s