昼食簡単

Pink Party Salad

Name: Pink Party Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 4 potatoes; 3 cups beets, cooked; 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

Pretty in pink! Enjoy this colorful and flavorful salad at a picnic or cookout with family and friends.

1 h 10 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/6 of recipe (246g)

275

カロリー

タンパク質

44g

炭水化物

脂質

食物繊維

15g

糖類

133mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 103 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council

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