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About this recipe: It is easy to overlook root vegetables as a salad ingredient. Try this colourful mixture, tossed in a creamy, reduced-fat dressing, and discover a satisfying alternative to the ubiquitous mayonnaise-dressed potato salad. It makes a tempting light lunch or a delicious accompaniment to grilled meat or fish.
As an alternative to the carrot base, mix together 75 g (2½ oz) baby spinach leaves, 75 g (2½ oz) cos lettuce leaves, finely shredded, and 1 white onion, thinly sliced. Top with 75 g (2½ oz) sliced ready-to-eat dried apricots and 1 tbsp toasted sesame seeds, then sprinkle with the orange juice. * To vary the dressing for the root vegetables, replace the dill, chives and wholegrain mustard with 1 tbsp chopped fresh tarragon, 1 tbsp chopped parsley and 1 tsp Dijon mustard.
Excellent source of vitamin A, vitamin B, vitamin E. Good source of folate, potassium, vitamin B1, vitamin B6. Useful source of calcium, copper, iron, niacin, zinc.
Root vegetables are generally good sources of fibre, and starchy ones provide complex carbohydrate. * Carrots offer vitamin A as beta-carotene, which is essential for good night vision. * Pumpkin seeds are rich in fibre and minerals, such as copper, iron and zinc.