spring root veggie salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 2 small yellow beets
- 1 small chioggia beet
- ½ large black radish
- handful of watercress (or arugula or other spring green)
- ½ cup cooked wheat berries
- handful of chopped spinach
- toasted pine nuts
- crumbled ricotta salata
- 3 tablespoons olive oil (a good fruity one)
- juice of 1 lemon
- 1 tablespoon white balsamic vinegar
- 1 clove of garlic, minced
- 1 teaspoon dijon mustard
- handful of fresh herbs: oregano and chives
- salt & pepper
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 119 % Daily Value *
- Total Fat: 10 g 15.77%
- Saturated Fat: 1 g 7.04%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 31 mg 1.28%
- Calcium: 7 mg 0.69%
- Potassium: 124 mg 3.55%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.97%
- Zinc: 0 mg 0%
- Total Carbohydrate: 6 g %
- Dietary Fiber: 0 g 0.49%
- Sugar: 5 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 2.48%
- Vitamin C 51.67%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
