Red Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 Medium Beats, peeled4 Medium Potatoes3 Medium Carrots2 Parsnips3 Stalks Celery, diced1/3 Cup Whipped Dressing4 Tbsp Dijon Mustard1 Tbsp Black
- Put a large pot of water on to boil.
- Peel beets and dice into 1/2 inch cubes. Add to pot of boiling water. Boil for 10 minutes.
- Slice parsnips and carrots to the same size as the beets and add to boiling water. Boil for 5 minutes.
- Slice potatoes into the same size as beets and add to boiling water. Boil everything for 15 minuts (or until potatoes are tender).
- Remove pot from stove and drain (NOTE: Reserve the water for soup stock if desired). Keep veggies in the pot and off the stove.
- Add the diced celery, whipped dressing, dijon mustard and pepper. Stir until well combined.
Serving Size: 10 servings of approximately 1/2 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user MYARTEMIS13.
- Peel beets and dice into 1/2 inch cubes. Add to pot of boiling water. Boil for 10 minutes.
- Slice parsnips and carrots to the same size as the beets and add to boiling water. Boil for 5 minutes.
- Slice potatoes into the same size as beets and add to boiling water. Boil everything for 15 minuts (or until potatoes are tender).
- Remove pot from stove and drain (NOTE: Reserve the water for soup stock if desired). Keep veggies in the pot and off the stove.
- Add the diced celery, whipped dressing, dijon mustard and pepper. Stir until well combined.
Serving Size: 10 servings of approximately 1/2 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user MYARTEMIS13.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 3.1 g
- Cholesterol: 7.0 mg
- Sodium: 410.3 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 4.4 g
- Protein: 2.9 g
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