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    Beet-Potato Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    While Cliff and I went on vacation, I tried an unusual salad with beets and potatoes. You know me, I had to "dissect" it while we were eating so I could duplicate the wonderful flavor when we returned home.
    Serves 6 (2/3 cup)


    List of Ingredients


    • 2 1/2 cups (12 ounces) diced cooked potatoes
    • 1 cup (one 8-ounce can) diced beets, rinsed and drained
    • 1/2 cup frozen peas
    • 1/3 cup Kraft Fat Free Ranch Dressing
    • 2 tablespoons Kraft fat-free mayonnaise
    • 1/8 teaspoon black pepper


    Instructions


    1. In a large bowl, combine potatoes, beets, and peas. In a small bowl, combine Ranch dressing, mayonnaise, and black pepper. Pour mixture over vegetables. Mix gently to combine. Refrigerate at least 30 minutes. Gently stir again just before serving.


    Final Comments


    Each serving equals:
    HE: 2/3 Bread, 1/3 Vegetable, 1/4 Slider, 5 Optional Calories
    *************************************************************
    87 Calories, 0gm Fat, 2gm Protein,
    20gm Carbohydrate, 265mg Sodium, 1gm Fiber
    *************************************************************
    DIABETIC: 1 Starch, 1 Vegetable

    "Diabetic's Healthy Exchange Cookbook pg. 119 or Healthy Exchanges Food Newsletter April 1993, pg. 5."
 

 

 

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