In a blender pur?e shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth. In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet April 1994 Per serving: 1000 Calories; 108g Fat (95% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 834mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less. Posted to MC-Recipe Digest by shade
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 265 (81%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 262.4mg||9 %|
|Potassium 273.2mg||7 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.1g|
|Protein 2.4g||3 %|
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Calories per serving: 329
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