Crudités Salad with Alfalfa Sprouts

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0% would make this recipe again

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

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Preparation : 15 min
240 calories/serving

Ingredients

3 tbsp extra virgin olive oil 1.5 fl.oz
4 tsp lemon juice, freshly squeezed 1/2 lemon
8 button (white) mushrooms, thinly sliced 3.9 oz
2 carrots, grated 7.1 oz
2 tomatoes, sliced 8.5 oz
1/2 bunch arugula 2.7 oz
2 cups alfalfa sprouts 2.4 oz
1/4 cup Classic Vinaigrette 2.2 fl.oz
1 pinch salt [optional]
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 mushrooms and carrots, placing them in 2 separate bowls : Thinly slice the mushrooms; peel the carrots, then shred them using a large-holed grater. Add half of the lemon vinaigrette to each bowl, then toss to combine. Arrange the dressed vegetables in 2 separate mounds 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.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

240

Fat

22 g

34 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

9 g

3 %

Fibre

3 g

10 %

Sugars

4 g

Net Carbs

6 g

Protein

3 g

Vitamin A

75 %

Vitamin C

24 %

Calcium

4 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin E, Vitamin K
Good source of  :
Folacin, Potassium
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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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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