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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 40.0
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 492.9 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Vidalia Onion and Beet Salad calories by ingredient
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Vidalia Onion and Beet Salad

Submitted by: TEACHER-MOM

Introduction

This salad is a cool complement to any meal. When spring and summer come around, you'll find this in my fridge! They are better the second day, after the flavors mix together. This is a simple, rustic side dish. This salad is a cool complement to any meal. When spring and summer come around, you'll find this in my fridge! They are better the second day, after the flavors mix together. This is a simple, rustic side dish.
Number of Servings: 6

Ingredients

    15 oz. canned beets, julienned (or sliced thinly)
    1/2 of a large Vidalia onion, thinly sliced (This can be to taste. Add as much or as little as you would like!)
    1/4 c. red wine vinegar
    3/4 t. salt
    1 t. sugar


Directions

Place the red wine vinegar, the salt, and the sugar in a glass bowl. Mix well.

Add the beets and onions to the mixture and coat them thoroughly. Leave them sitting in the bowl on the counter for 30 minutes, stirring occasionally. Cover and refrigerate.

These beets last several days in the fridge. They get better and better each day! If you'd like them a little sweeter, add more sugar and cut back on the salt.

Number of Servings: 6

Recipe submitted by SparkPeople user TEACHER-MOM.






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