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Apple Beet Salad with Creamy Diil Dressing

 
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Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

Yield

4

servings

Prep

15

min

Cook

0

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

3 tablespoons red wine vinegar
3 medium beets
steamed, peeled and juliened
*
¼ cup yogurt, plain
prefer low-fat
2 tablespoons mayonnaise, light
2 tablespoons sour cream, light
1 clove garlic
minced, 1 small clove
1 ½ tablespoons dill weed
freshly chopped
*
salt and black pepper
to taste
*
½ lemon
small one
2 each apples
tart, prefer granny smith, halved, cored, and cut into 1/4-inch slices
1 ½ quarts lettuce
mixed, like Boston, leaf or romaine
*
4 tablespoons pecans
toasted and coarsely chopped

Directions

In a medium bowl, drizzle vinegar over beets and combine until beets are well coated, refrigerate overnight. You can also use canned or pickled beets to save time.

Stir together yogurt, mayonnaise, sour cream, garlic and dill in small bowl.

Season with salt and pepper if desired. Squeeze lemon juice over apple slices. Toss to coat. Arrange greens on platter or plates.

Arrange julienned beets over the greens. Top with a decorative arrangement of apple slices.

Either dress the salad just before serving or simply serve the dressing at the table on the side to prevent the dressing from turning pink from the beet juices.

Before serving sprinkle with the toasted pecans.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 12564% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 62mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 10%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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