Recipe for Composed Salad with Lemon Vinaigrette 
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Yield:
7 Servings
Ingredients:
Amount Ingredient
3 med Beets, (3/4 pound)
1/2 cup Very thinly sliced green cabbage
1/2 cup Very thinly sliced red cabbage
1/2 cup Coarsely shredded carrot
1 cup Thinly sliced peeled cucumber
1/2 cup Thinly sliced red onion
----------------- LEMON VINAIGRETTE ----------------
1/2 cup Water
1/3 cup Fresh lemon juice
1 tbl Sugar
1 tbl Minced fresh parsley
1 tbl Vegetable oil
2 tsp Dijon mustard
1/2 tsp Salt
Instructions:
Instructions: Leave roots and 1 inch of stems on beets; scrub well with a vegetable brush.

Place in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until tender. Drain; rinse under cold running water. Drain; let cool.

Trim off beet stems and roots; rub off skins.

Cut the beets into 1/4 inch-wide strips.

Yield: 7 servings (serving size: 1
cup).

INSTRUCTIONS FOR LEMON VINAIGRETTE: Combine all ingredients in a jar. Cover tightly; shake vigorously.

Yield: 1 cup (serving size: about 1 tablespoon).

NOTES : To serve, arrange beets, cabbage, carrot, cucumber, and onion on a serving platter. Pour Lemon Vinaigrette over salad.

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  ... Composed Salad Information   ::   Composed Sweet Pepper and Steak Salad with Pequin Vinaigrette   ...