A light, crisp starter filled with a selection of harvest veggies and fruit adds a welcome touch of freshness to a family feast. For the best texture, add the vinaigrette immediately before serving.
- Prep time 25 minutes
- Total time 25 minutes
- Credits : Canadian Living Magazine
Ingredients
Curry Vinaigrette:
Salad:
Method
Curry Vinaigrette: In large bowl, whisk together shallot, lemon juice, honey, curry powder, salt and pepper. Whisk in oil in thin steady stream until combined.
Salad: Using spiral vegetable slicer, cut zucchini, beets, carrots and apple into long ribbons. Add to vinaigrette; toss to coat. Stir in pepitas.
Tip from The Test Kitchen: Don't have a spiral vegetable slicer? Use a food processor or a mandoline to thinly slice the veggies.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 101 mg
- Sugars 8 g
- Protein 2 g
- Calories 98
- Total fat 5 g
- Potassium 349 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 6
- Folate 30
- Calcium 2
- Vitamin A 32
- Vitamin C 18
