Red Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Red Salad calories by ingredient
Introduction
6 Medium Beats, peeled4 Medium Potatoes
3 Medium Carrots
2 Parsnips
3 Stalks Celery
1/3 Cup Whipped Dressing
4 Tbsp Dijon Mustard
1 Tbsp Black Pepper 6 Medium Beats, peeled
4 Medium Potatoes
3 Medium Carrots
2 Parsnips
3 Stalks Celery
1/3 Cup Whipped Dressing
4 Tbsp Dijon Mustard
1 Tbsp Black Pepper
Number of Servings: 10
Ingredients
-
6 Medium Beats, peeled
4 Medium Potatoes
3 Medium Carrots
2 Parsnips
3 Stalks Celery, diced
1/3 Cup Whipped Dressing
4 Tbsp Dijon Mustard
1 Tbsp Black
Directions
- 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.