In France, this kind of salad is known as «salade composée», because the ingredients are artfully composed, rather than randomly tossed together.
|2||carrots, grated||200 g|
|2||cucumbers, medium size, English, cut into sticks||500 g|
|38 mL||Classic Vinaigrette||2 1/2 tbsp|
|2||tomatoes, sliced||240 g|
|4 tsp||extra virgin olive oil||20 mL|
|40 g||Parmesan cheese, shaved into curls|
|ground pepper to taste [optional]|
- Prepare the carrots and cucumber, placing them in 2 separate bowls : Cut the cucumbers into sticks, then put them in a colander, sprinkle with salt then let drain for about 15 min. Rinse the cucumber sticks, drain and pat dry. Peel the carrots, then shred them using a large-holed grater. Add half of the Classic Vinaigrette to each bowl, then toss to combine. Set aside.
- Prepare the tomatoes placing them directly on the plates : Slice the tomatoes; pour the virgin olive oil over the tomatoes, then season with salt and pepper.
- Arrange the dressed carrots and cucumbers in 2 separate mounds onto each individual serving plate.
- Shave the Parmesan using a vegetable-peeler, then sprinkle the curls over the salad. Serve.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc
- Good source of :
- Potassium, Vitamin E
- Excellent source of :
- Vitamin A, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|