Directions:
- Bring 1 1/2 quart water to boil in medium saucepan.
- Add carrots and cook for 5 minutes.
- Drain in colander under running water until cool.
- Transfer to large serving bowl.
- Stir in beets, lettuce, cabbage, green pepper and parsley.
- Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
- Whisk in onion and mayonnaise to blend.
- Toss vegetables with mayonnaise dressing to coat.
- Sprinkle top with chopped eggs and olives, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.08 Kcal (967 kJ) | ||
| Calories from fat | 165.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 26.2mg | 9% | |
| Sodium | 895.52mg | 37% | |
| Potassium | 306.38mg | 7% | |
| Total Carbs | 15.74g | 5% | |
| Sugars | 11.05g | 44% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 126.34 Kcal (529 kJ) | ||
| Calories from fat | 90.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 28% | |
|---|---|---|---|
| Cholesterol | 14.32mg | 9% | |
| Sodium | 489.62mg | 37% | |
| Potassium | 167.51mg | 7% | |
| Total Carbs | 8.6g | 5% | |
| Sugars | 6.04g | 44% | |
| Dietary Fiber | 2.37g | 17% | |
| Protein | 1.35g | 5% | |
| Vitamin C | 13.5mg | 41% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 24.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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