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Russian Beet & Potato Salad

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Russian Beet and Potato Salad

 

Yield

4 servings

Prep

15 min

Cook

0 min

Ready

15 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup eggs
hardboiled, chopped
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1 cup potatoes
cooked & diced
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1 cup beets
cooked & diced
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1 cup green peas
cooked
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¼ cup carrots
shredded
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¾ cup yogurt, plain
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon apple cider vinegar
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6 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
118 ml eggs
hardboiled, chopped
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237 ml potatoes
cooked & diced
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237 ml beets
cooked & diced
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237 ml green peas
cooked
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59 ml carrots
shredded
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177 ml yogurt, plain
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2.5 ml salt
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2.5 ml black pepper
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2.5 ml apple cider vinegar
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6 each scallions, spring or green onions
chopped
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Directions

Mix all ingredients together in a large bowl.

Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 11437% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 433mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 44% Vitamin C 14%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

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