|Diced peeled cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Canned diced beets||16 Ounce|
|Pickled herring||8 Ounce|
|Diced unpeeled apple||1⁄2 Cup (8 tbs)|
|Chopped sweet pickle||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||1|
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.
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 mg80.6%
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