
Ingredients
4 potatoes (washed and cut in half)
3 cups beets
cooked (peeled and diced)
1 cup peas
green
fresh or frozen
3 eggs
hard boiled
1 apple
1 teaspoon lemon juice
2 tablespoons olive oil
3 tablespoons vinegar
1 tablespoon sugar
Steps
Wash hands with soap and water.
Boil the potatoes in 2 cups of water in a deep kettle. Cover and cook over moderate heat for about 20 minutes, until the potatoes are tender.
When thoroughly cool, dice potatoes and place in a big bowl.
Add diced beets and mix with the potatoes.
Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl, and sprinkle with lemon juice. Add apple to the salad.
Add the vinegar, olive oil, and sugar.
Mix thoroughly. Chill and serve.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 226 |
Total Fat | 7 g |
Saturated Fat | 1 g |
Cholesterol | 93 mg |
Sodium | 90 mg |
Carbohydrates | 34 g |
Dietary Fiber | 5 g |
Total Sugars | 7 g |
Added Sugars included | 2 g |
Protein | 7 g |
Vitamin D | 0 mcg |
Calcium | 36 mg |
Iron | 2 mg |
Potassium | 686 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pink Party Salad. Recipe source: From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.