Presents

"Beet and Pickle Salad"

Recipe Source: 2005 Calendar from Recipes Plus Salads & Salad Dressings Recipe File Serving Size: Makes 10 servings

Amount Ingredient 2 cans (14 ounces each) whole rosebud beets, drained and sliced 8 Vlasic baby kosher dill pickles, sliced 1/2 cup thinly sliced red or Spanish onion 2 tablespoons minced fresh dill 1/4 cup liquid from pickles, (or red wine vinegar) 3 tablespoons vegetable oil 1 tablespoon sugar 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish (optional)

Preparation Instructions:

1. Combine beets, pickles, onions and dill in a medium bowl.

2. Stir together remaining ingredients in a small saucepan. Heat, stirring constantly until almost boiling. Cool to lukewarm.

3. Pour dressing over salad and toss to coat. Makes 10 servings.

Per serving: 59 calories; 0.6 g protein; 4.2 g fat; 5.5 g carbohydrates; 1.0 g dietary fibre.

Click here for a printable version of this recipe.

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