Quick 'n' Easy Beet Salad

Yield: 2 servings (serving size: 1 cup beet mixture and 1/2 egg)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 26%
  • Fat: 3.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.6g
  • Carbohydrate: 14.5g
  • Fiber: 3g
  • Cholesterol: 110mg
  • Iron: 1.9mg
  • Sodium: 274mg
  • Calcium: 44mg


  • 1 cup coarsely chopped no-salt-added canned beets
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons sliced green onions
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fat-free Italian dressing
  • 2 lettuce leaves
  • 1 hard-cooked egg, chopped


  1. Combine first 4 ingredients in a medium bowl. Pour dressing over mixture; toss gently. Cover and chill 2 hours. Serve on lettuce-lined salad plates; sprinkle with hard-cooked egg.
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