Antipasto Salad

Antipasto Salad

A salade made of tomatoes, spinach, radish, and celeriac.

4 servings
Preparation 15 min

170 calories per serving 


Ingredients

12 radishes, thinly sliced   180 g
2 tomatoes, sliced   240 g
4 cups baby spinach   65 g
1/4 cup Classic Vinaigrette (Recipe)   65 mL
3 cups celeriac, grated   400 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 1/2 tbsp Creamy Vinaigrette (Recipe)   38 mL

Method

  1. Prepare the tomato, radish and spinach. Slice the tomatoes and radishes; wash the baby spinach then spin-dry. Arrange the veggies on the inidividual plates. Pour the Classic Vinaigrette then season with salt and pepper.
  2. Peel and shred the celeriac, then put it in a bowl. Add the Creamy Vinaigrette then toss well and transfer to the individual plates.
  3. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)

Amount

% DV*

* DV = Daily Value

Calories

170

Fat

12 g

19 %

Saturated 2 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

13 g

4 %

Fibre

3 g

13 %

Sugars

4 g

Protein

3 g

Vitamin A

40 %

Vitamin C

40 %

Calcium

8 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of :
Folacin, Magnesium, Manganese, Vitamin C
Excellent source of :
Potassium, Vitamin A, Vitamin E, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegetarian


Creamy Vinaigrette

Creamy Vinaigrette

250 mL
Preparation 5 min
Standing 1 h


Ingredients

1 cup yogurt, plain, 2%   260 g
2 tbsp lemon juice, freshly squeezed   3/4 lemon
1 tsp Dijon mustard   5 mL
2 tbsp chives, fresh, chopped   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Blend together the yogurt, lemon juice and Dijon mustard until smooth.
  2. Add the chopped fresh chives. Add salt and pepper to taste.
  3. Cover and refrigerate for at least 1 hour to blend flavours.

Remarks

This vinaigrette keeps 5-6 days in the fridge.

This recipe is in the following categories: Dairy | Vinaigrettes | Halal | Kosher | Vegetarian

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