|Hard cooked egg||1 (Peeled)|
|Beets||1 Pound , cooked peeled and chilled (454 Gram)|
|Red wine vinaigrette dressing||1/2 Cup (8 tbs)|
|Parsley sprigs||8 , stems removed|
Assemble Salad Maker with Shredder Disc and large bowl.
Process egg; set in refrigerator.
Cut beets into pieces to fit hopper.
Process beets into bowl (about 2 cups or 500 ml).
Mix dressing with beets.
Chill for at least 1 hour.
Put parsley into "Mini-Blend" container and process 3 cycles at STIR to chop parsley.
Mix parsley with egg; set aside.
Arrange lettuce in large salad bowl.
With slotted spoon, drain beets and put onto lettuce.
Sprinkle parsley-egg mixture over top.
Serving size Complete recipe
Calories 615Calories from Fat 236
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Sodium 1272 mg53%
Total Carbohydrates 79 g26.3%
Dietary Fiber 20 g80%
Sugars 57 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet