Monday, February 14, 2011

BEETS & JERUSALEM ARTICHOKE SALAD

Serves: 6
Serving size: 1/2 cup
WW points: 1 pts
Ingredients
2 Cups Beets (roasted)
1 Cup Jerusalem artichoke (roasted)
1/2 Cup Edamame (frozen - thawed)
4 Tbsp Italian or sun-dried tomato dressing (fat free)
1/2 Lime (squeezed)
1 Tbsp Ginger (shredded)
2 Tbsp Cilantro (chopped)
Salt and pepper to taste
Instructions
  1. In a bowl, mix all the ingredients together.
  2. Mix well and serve immediately at room temperature.

Tip
- This is a filling recipe with lots of fiber and pretty colors. 
- You can roast the vegetables on the weekend ahead of time and use them as needed during the weekday.



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