Sunday, May 31, 2020

Simply Delicious Power Salad

Here are the Ingredients*: beet, celeriac, carrots, apple and raisins
For the dressing, just some olive oil and freshly squeezed lemon juice

Equipment:
Either a hand shredder/grater or a food processor. Use the shredder attachment. This is one of the most important attachments to my food processor. It's the only one I've ever had to replace. The last time it broke I ended up buying a new food processor in an outlet store for less money than the attachment would have cost me, if I had even found one. My food processor is very old.

Preparation:
1- Rinse all the vegetables.
2- I only peel the celeriac and beet.
3- Cut to the size that can easily be shredded.
4- Put all the shredded vegetables in a bowl.
5- Add raisins.
6- Pour olive oil over the ingredients.
7- Squeeze sliced lemons.
8- Let it sit for at least half and hour, on counter or table if you're serving it immediately, and in the refrigerator if the salad is for another time.
9- Stir before serving.
ENJOY!

Perfect healthy, colorful salad.
Easy to make
*Quantities are flexible, and you can add different dried fruit, canned pineapple, cabbage either red and/or green.

Variations are certainly permitted and encouraged. How did yours come out?

3 comments:

Neshama said...

This is great. I also made the combo of carrot and beet with scallions for Shabbat. Next time I’ll add the green apple. Thanks for the link and great HEALTHY salad. Summer is salad time!

Batya said...

Thanks
Enjoy, sounds goood.

Neshama said...

Batya, had to tell you that I made the salad for Shabbat. The apple gave it a snap. I used balsamic vin in place of the lemon, and threw in some chopped scallions. Thank you so much for the idea. It tasted so good that I’m having a foretaste right now. Maybe you are aware of a company called Nut Chef. They make the most delicious spreads from cashews, that you would never know it was from a nut. All are vegan and the “Marscaponi” version is truly tasty. Good Erev Shabbat