Pink Party Salad
Pretty in pink! Enjoy this colorful and flavorful salad at a picnic or cookout with family and friends.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (246g)
275
Calories
9g
Protein
44g
Carbs
8g
Fat
7g
Fiber
15g
Sugar
133mg
Sodium
Saturated Fat 2 g · Cholesterol 103 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes
4 · washed and cut in half
beets, cooked
3 cups · peeled and diced
peas, green, fresh or frozen
1 cup
eggs, hard boiled
3
apple
1
lemon juice
1 teaspoon
olive oil
2 tablespoons
vinegar
3 tablespoons
sugar
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
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.
- 3
When thoroughly cool, dice potatoes and place in a big bowl.
- 4
Add diced beets and mix with the potatoes.
- 5
Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
- 6
Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
- 7
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.
- 8
Add the vinegar, olive oil, and sugar.
- 9
Mix thoroughly. Chill and serve.
Source: USDA MyPlate Kitchen · From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council
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