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peeled, sliced in half and sliced into long, thin strips.
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Trim the edges off and peel the beets.
Place, flat side down, in a shallow baking dish with 1" of water.
Cover with foil and place in oven for 30-40 minutes, or until tender when poked with a fork.
When done, allow to cool and then slice into 1/2" thick slices.
Trim the edges off the radishes and slice into rounds.
Peel the cucumber and slice in half. Slice into thin strips (a mandolin helps with this).
Peel and grate the carrot and chop the red cabbage.
Trim the ends off of each tomato and cut into half and then into wedges.
Place 1 cup of mixed greens into each bowl.
Evenly divide the vegetables between each bowl.
Sprinkle 1 tbsp sunflower seeds over the vegetables and 1 tbsp balsamic vinaigrette over the salad. Toss well and serve.
This recipe has the following nutrient totals:
Protein 2.78 g
Carbohydrates 12.0 g
Iron 1.17 mg
Fiber 4.25 g
Calcium 44.2 mg
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