Beet and Cabbage Salad

This salad is super healthy and actually tastes good. It can be an appetizer salad or a light meal.

Servings: 9
Preparation Time: 20
Cooking Time: 20
Author Rating: 6/10

Ingredients:

4 smallbeets
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>dijon mustard
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>ground cumin
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>honey
0.5 lemon
2 <a href="javascript:openCalcWindow(2.00000, 'tablespoon')">tablespoon</a>olive oil
1 pear
0.5 largered cabbage
0.33333 <a href="javascript:openCalcWindow(0.33333, 'cup')">cup</a>walnut pieces

Directions:

Step 1
Peel and trim the beets. Boil for about 20 minutes until fully cooked. Set aside until cooled completely.
Step 2
Remove the outer leafs of the cabbage and rinse. Wash the pear and remove the pit. Place the cabbage, beets, and pear through a food processor on julienne mode.
Step 3
In a small bowl, squeeze the lemon half. Whisk in the mustard, oil, honey, and ground cumin.
Step 4
Mix the dressing and the sliced veggies together in a bowl. Sprinkle with the nuts and serve cold.
 
Recipe provided via www.MeanMeals.com