Beet Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 6 small beets, cooked | 1 medium-sized onion, diced | 1-1/2 cups shredded cabbage |
| DRESSING: 1 egg beaten | 2 teaspoons sugar | 1 teaspoon mustard |
| 1 teaspoon salt | 1 tablespoon flour | 1/4 cup vinegar |
| 1 cup sour cream | ||
| 1 | Cook beets, peel and dice. |
| 2 | Mix with onion and cabbage. |
| 3 | Mix together the ingredients for the dressing. |
| 4 | Cook until thickened; then pour sauce over the vegetables. |
| 5 | Stir until well blended. |