Beet-Herring Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Diced peeled cooked potatoes1 1⁄2 Cup (24 tbs)
 Canned diced beets16 Ounce
 Pickled herring8 Ounce
 Diced unpeeled apple1⁄2 Cup (8 tbs)
 Chopped sweet pickle1⁄4 Cup (4 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Vinegar1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Water2 Tablespoon
 Salt1⁄4 Teaspoon
 Hard cooked eggs1

Nutrition Facts

Serving size: Complete recipe

Calories 943 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.6%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 241.7 mg

Sodium 1000.9 mg41.7%

Total Carbohydrates 156 g52.1%

Dietary Fiber 19.2 g76.7%

Sugars 84.2 g

Protein 40 g79.4%

Vitamin A 8.7% Vitamin C 151.4%

Calcium 30.7% Iron 160.5%

*Based on a 2000 Calorie diet

Directions

Combine potatoes, beets, herring, apple, pickle, and onion.
Blend together vinegar, sugar, water, salt, and dash pepper.
Toss with beet mixture.
Pack salad into 4-cup mold or bowl; chill.
Drain and unmold on serving plate.
Cut egg in wedges; remove yolk.
Arrange eggwhite wedges spoke fashion atop salad.
Sieve yolk over center.
If desired, garnish plate with sprigs of watercress.
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