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Pink Party Salad
Source: Food Stamp Nutrition Connection

Colorful salad with potatoes, beets, peas, hard boiled eggs and apples in a vinaigrette dressing.

Prep Time: 1 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 229.6
Total Carbs 35.9 g
Dietary Fiber 5.0 g
Sugars 14.3 g
Total Fat 7.1 g
Saturated Fat 1.4 g
Unsaturated Fat 0.9 g
Potassium 793.0 mg
Protein 7.6 g
Sodium 94.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 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.
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4 each  medium potatoes
3 cup  cooked sliced beets
1 cup  fresh green peas
3 each  Eggs, hard boiled, medium
1 each  medium apples
1 tsp  fresh lemon juice
2 tbsp  olive oil
3 tbsp  vinegar
1 tbsp  sugar
  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
  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 and serve.

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