Crudités Salad with Alfalfa Sprouts

2 Reviews
100% would make this recipe again

A salad consisting of tomatoes, carrots, arugula, and alfalfa sprouts.

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Preparation : 15 min
180 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1 1/2 tbsp extra virgin olive oil 23 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
2 carrots, grated 200 g
2 tomatoes, sliced 240 g
1/2 bunch arugula 80 g
2 cups alfalfa sprouts 70 g
1/4 cup Classic Vinaigrette 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Make a lemon vinaigrette: in a small bowl, add the oil, lemon juice, salt, and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Set aside.
  2. Prepare the carrots: Peel, then shred them using a large-holed grater. Transfer the shredded carrots to a bowl and add the lemon vinaigrette, then toss to combine. Arrange the dressed carrots in a mound onto each individual serving plate.
  3. Prepare the other vegetables placing them directly on the plates : Slice the tomatoes; wash then spin-dry the arugula and alfalfa sprouts. Pour the Classic Vinaigrette over the tomatoes, arugula, and alfalfa sprouts, then season with salt and pepper.
  4. Serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

180

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

12 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

8 g

3 %

Fibre

2 g

9 %

Sugars

4 g

Net Carbs

6 g

Protein

2 g

Vitamin A

75 %

Vitamin C

22 %

Calcium

4 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Potassium, Vitamin B1, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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