dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

In The Pink Party Salad
Source: Food Stamp Nutrition Connection

Tired of traditional potato salad? Try this!

Rating:
Prep Time: 45 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 231.5
Total Carbs 37.5 g
Dietary Fiber 6.3 g
Sugars 16.8 g
Total Fat 7.3 g
Saturated Fat 1.4 g
Unsaturated Fat 0.9 g
Potassium 439.4 mg
Protein 9.0 g
Sodium 123.7 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Fruits , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

4 each  potatoes, fresh, medium
4 cup  cooked sliced beets
1 cup  fresh green peas
3 each  eggs
1 each  medium apples
1 tsp  fresh lemon juice
2 tbsp  olive oil
3 tbsp  vinegar
1 tbsp  sugar
Directions
  1. Boil the potatoes in 2 cups of water in a deep kettle. Cover and cook over moderate heat for about 20 minutes, until the potatoes are tender.
  2. When thoroughly cool, dice potatoes and place in a big bowl.
  3. Add diced beets and mix with the potatoes.
  4. Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
  5. Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
  6. Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad.
  7. Add the vinegar, olive oil and sugar.
  8. Mix thoroughly. Chill, garnish with reserved peas and egg, and serve.

Sign in or Join dLife now to help keep track of your favorite recipes and foods.

dLife Weekly Poll

Which best describes your attitude toward carbohydrates?