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Gingered Cabbage-Beet Salad

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Submitted by rusty1

YIELD

10 servings

PREP

8 hrs

COOK

0 min

READY

8 hrs

Ingredients

½ 118
CUP ML RED ONION
diced
⅓ 79
CUP ML RED WINE VINEGAR
¼ 59
CUP ML SAFFLOWER OIL
¼ 59
CUP ML PARSLEY LEAVES
minced
¼ 59
CUP ML CRYSTALLIZED GINGER (CANDIED) *
15 433.5
OUNCES ML/G PICKLED BEETS
drained & diced *
2 473
CUPS ML CHERRIES
sweet red *
6 1.4
CUPS L RED CABBAGE
shredded
1 1
X X PARSLEY SPRIGS *

Directions

Combine all ingredients except parsley sprigs.

Cover and refrigerate overnight or up to 2 days.

Garnish with the parsley sprigs and serve.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 68 73% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 12% • Vitamin C 45%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom
Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom
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