Spring Greens with Quick-Pickled Vegetables
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Bon Appétit Test Kitchen
The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
Ingredients
1 cup unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
Instructions
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment