Beet Supper Salad Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Beets1 Pound
 Garlic clove1 Small, halved
 Leaf lettuce6 Cup (96 tbs)
 Sliced green onion with tops1⁄4 Cup (4 tbs)
 Canned tuna7 Ounce, chilled and well drained (1 Can, 6 1/2 Or 7 Ounce)
 Sliced celery1⁄2 Cup (8 tbs)
 Hard-cooked eggs2 , chopped
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 1044

% Daily Value*

Total Fat 116 g178.6%

Saturated Fat 14.8 g74.1%

Trans Fat 0 g

Cholesterol 597.7 mg199.2%

Sodium 2794 mg116.4%

Total Carbohydrates 56 g18.8%

Dietary Fiber 18.1 g72.3%

Sugars 35.7 g

Protein 84 g167.8%

Vitamin A 393.6% Vitamin C 140%

Calcium 29.2% Iron 59.1%

*Based on a 2000 Calorie diet

Directions

Cook fresh whole beets.
Drain, peel, and slice cooked beets.
Chill.
Just before serving, rub a salad bowl with halved garlic.
Combine leaf lettuce and the 1/4 cup green onion in salad bowl.
Arrange beets, tuna, celery, and hard-cooked eggs atop.
Combine mayonnaise or salad dressing, salt, and pepper; dollop in center of salad.
Garnish with additional sliced green onion, if desired.
To serve, gently toss mayonnaise mixture with the salad ingredients.
Makes 6 to 8 servings.
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