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Dutch Vegetable Salad

Natural.Foodie's picture
Ingredients
  Cooked diced beets 1 Cup (16 tbs)
  Cooked diced potatoes 2 Cup (32 tbs)
  Cooked green beans/Peas 1 Cup (16 tbs)
  Tart apples 2 , cored and diced
  Oil 3 Tablespoon
  Cider vinegar 3 Tablespoon
  Lettuce leaves 4
  Mayonnaise 1 Tablespoon
  Hard-cooked eggs 2 , sliced
Directions

GETTING READY
1) Prepare the ingredients.

MAKING
2) In a medium-size bowl, combine beets, potatoes, beans or peas, apples, oil, and vinegar.
3) Toss everything gently to mix.

SERVING
4) On a platter, onto a bed of lettuce, spoon the mixture.
5) Pour mayonnaise over salad and spread in a thin layer.
6) Garnish with egg slices and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Your rating: None
4.158335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1205 Calories from Fat 620

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 10.8 g53.9%

Trans Fat 0 g

Cholesterol 494.1 mg164.7%

Sodium 435.2 mg18.1%

Total Carbohydrates 115 g38.2%

Dietary Fiber 20.7 g82.7%

Sugars 43.7 g

Protein 28 g55.2%

Vitamin A 86.6% Vitamin C 755.7%

Calcium 42.8% Iron 109.3%

*Based on a 2000 Calorie diet

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Dutch Vegetable Salad Recipe