Crudités Salad with Alfalfa Sprouts

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0% would make this recipe again

A salad consisting of tomatoes, carrots, mushrooms, arugula, and alfalfa sprouts.

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Ingredients

??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? button (white) mushrooms, thinly sliced ???
??? carrots, grated ???
??? tomatoes, sliced ???
??? arugula ???
??? alfalfa sprouts ???
??? Classic Vinaigrette ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Make a lemon vinaigrette: in a small bowl, add the oil, lemon juice, salt, and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Set aside.
  2. Prepare the mushrooms and carrots, placing them in 2 separate bowls : Thinly slice the mushrooms; peel the carrots, then shred them using a large-holed grater. Add half of the lemon vinaigrette to each bowl, then toss to combine. Arrange the dressed vegetables in 2 separate mounds onto each individual serving plate.
  3. Prepare the other vegetables placing them directly on the plates : Slice the tomatoes; wash then spin-dry the arugula and alfalfa sprouts. Pour the Classic Vinaigrette over the tomatoes, arugula, and alfalfa sprouts, then season with salt and pepper.
  4. Serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

240

Fat

22 g

34 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

9 g

3 %

Fibre

3 g

10 %

Sugars

4 g

Net Carbs

6 g

Protein

3 g

Vitamin A

75 %

Vitamin C

24 %

Calcium

4 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Good source of  :
Folacin, Potassium
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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