Apple Beet Salad with Creamy Diil Dressing
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 servingsPrep
15 minCook
0 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, Low Sodium
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.
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