For this month’s Meatless Mondays, I’m focusing on healthy lunch recipes since some of us will take advantage of the nicer days and eat our lunches outside.
This salad recipe is perfect because you make it at home and bring it to work and eat it outside.
There are few things I’d change about this recipe: I’d replace the margarine with olive oil (because you should avoid margarine as much as possible). I would also include a protein such as cheese, humus or a boiled egg to complete this dish. Just eating this salad won’t be enough to sustain you until your afternoon snack.
2 cups fresh carrots, peeled and thinly sliced in diagonal strips
2 cups fresh beets, peeled and thinly sliced in diagonal strips
1/2 cup water
1 teaspoon margarine
1 tablespoon honey
1 teaspoon vinegar
2 tablespoons orange juice
1 teaspoon lemon juice
pinch of salt
Put water on to boil in a medium saucepan, then add all ingredients (except the garnish). Cook until water evaporates, about 10 minutes. Mix well and pour into a serving bowl. Garnish with chopped parsley.
>>> NUTRITION INFORMATION<<<
Beet & Carrot Slaw
Servings per Recipe: 4
Amount per Serving
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 382 mg
Total Carbohydrates: 18 g
Dietary Fiber: 4 g
Protein: 2 g
*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***
If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story:Why not go meatless on Mondays?
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