Julienne Vegetable Salad

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Julienne Vegetable Salad

 

1 small carrot, cut into 2-inch thin strips

1/2 large red bell pepper, cut into 2-inch thin strips

2 medium zucchini, cut into 2-inch thin strips

1/2 small red onion, cut into thin strips

1/2 jicama, peeled and cut into thin strips

juice of 1 lemon

2 teaspoons Dijon mustard

1 clove garlic, minced

1 tablespoon apple cider vinegar

salt and pepper to taste

2 tablespoons olive oil

2 tablespoons chopped parsley

lettuce leaves

 

Place the carrot, red bell pepper, zucchini, onion and jicama in large bowl.

In a small bowl, mix lemon juice, mustard, garlic, vinegar, olive oil, salt and

pepper to taste.

Drizzle over vegetables and gently toss to coat vegetables.

Serve on lettuce leaves.

Garnish with chopped parsley.

Makes 6 servings.

Calories 74, Fat 4.8 g, Carbs 6.1 g, Sodium 33 mg, Fiber 4 g, Protien 1.3 g.

Points 1.

 

 

 

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