Beet and Cabbage Salad
|Canned sliced beets||32 Ounce (2 Cans, 16 Ounce Each, Reserve Liquid)|
|Mayonnaise||1 Cup (16 tbs)|
|Cabbage head||1 Small|
|Beet juice||1⁄2 Cup (8 tbs) (Use The Reserve Juice)|
|Onion||1 Small, chopped|
Shred cabbage and place in large bowl.
Add sliced beets.
In a small bowl, mix together beet juice, milk, and mayonnaise* Add vinegar, if desired.
Add onion (if desired) to cabbage and beets; toss well.
Pour dressing over vegetables and toss until well-coated.
Prepare and refrigerate at least 1 hour before serving to allow flavors to blend.