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Shaved Salad with Balsamic Vinaigrette

QUICK FACTS

  PREPARATION TIME
15 min (for 4 serves)

 
  COOKING TIME
0 min (for 4 serves)
  LUNCH
Salad
 

SUMMARY

 

A healthy starter to your holiday meals. It is low in fat and calorie, but rich in natural antioxidants, vitamins, and minerals. 

INGREDIENTS

125 g
  Fennel Bulbs
75 g
  Granny Smith Apple, cored and quartered
0.50 carrot (31 g)
  Carrot, peeled
2.00 stalk (80 g)
  Celery Stalk
0.50 zucchini (51 g)
  Zucchini, peeleed
0.50 cup (29 g)
  Arugula
1.00 tablespoon (14 g)
  Olive Oil
1.50 tablespoon (24 g)
  Balsamic Vinaigrette
1.00 tablespoon (2 g)
  Fresh Mixed Herbs, chopped
1 g
  Sea Salt
1 g
  Black Pepper, ground
 

METHOD

1. Hold each carrot by an end; shave into ribbons with a vegetable peeler. Repeat procedure with the remaining vegetables.

2. Combine vegetable ribbons in a large bowl; add 1/4 teaspoon salt, tossing to combine.

3. Combine remaining 1/4 teaspoon salt, vinegar, cider, and honey, stirring with a whisk. Gradually add canola oil, stirring constantly with a whisk.

4. Add vinegar mixture to shaved vegetables, tossing gently to coat. Let stand 30 minutes. Sprinkle with pepper.

5. Serve in individual plates.

  NUTRITIONAL PANEL
Per Serve
Energy:
317.9 kJ  (76.0 kcal)
Protein:
1.8 g
Total Fat:
0.3 g
-Saturated:
0.9 g
-Mono-Unsaturated:
0.0 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
10.6 g
-Complex Carbs:
0.4 g
-Sugar:
9.7 g
Fibre:
3.7 g
Water:
179.7 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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