I have to say that we have not been eating healthy lately. There has been a lot of eating out and countless desserts. So I thought it was time for Cliff and I to get back on track. So as I was examining my fridge for some veggies, all I found was 3 beets, 2 carrots, 4 eggs and 2 baby potatoes. That friends is no joke since I haven't left the house to go grocery shopping, I was so busy making sure that my parents had everything before they had to leave. So I remembered this salad that my mom would make at least once a week when I was growing up, this is what I made with a few tweaks, unfortunately also a couple of veggies missing but still delicious. What I like the most about this salad is that there is no heavy dressing, so you taste each and every vegetable. It's light and healthy and your body will thank you.
Ingredients:
2 carrots sliced
3 yellow beets sliced
2 baby potatoes quartered
4 boiled eggs quartered
1/4 cup of chopped parsley
1 clove of garlic
1 tablespoon of olive oil
2 teaspoon of lemon juice
salt and pepper to taste
Direction:
Boil the carrots, beets and potatoes until they are fork tender
In a separate bowl, put in the olive oil, lemon juice, salt, pepper and grate the clove of garlic. Mix it up
Pour the vinaigrette over the veggies and boiled egg
Top with the parsley
Mix it up and enjoy with some crusty bread
**Skip the eggs if you are vegetarian
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