BEET SALAD DRESSING LEMON RECIPES

Name: Beet and Potato Salad
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 3/4 pound potatoes; 2 large beets, roasted; 1 celery rib, diced; 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional); 2 hard-boiled eggs, peeled and finely chopped; 2 tablespoons minced chives; 2 tablespoons Champagne vinegar or sherry vinegar; Salt to taste; 2 teaspoons Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup plain low-fat yogurt; Freshly ground pepper

BEET AND POTATO SALAD RECIPE - NYT COOKING

Beet and Potato Salad Recipe - NYT Cooking image

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

Steps:

Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 8 grams, CarbohydrateContent 15 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 321 milligrams, SugarContent 4 grams, TransFatContent 0 grams

STRAWBERRY SALAD WITH POPPY SEED DRESSING RECIPE: HOW TO ...

Strawberry Salad with Poppy Seed Dressing Recipe: How to ... image

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

Steps:

Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

Nutrition Facts : Calories 110 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 33mg sodium, CarbohydrateContent 13g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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