This filling and refreshing salad is easy to make: simply boil all the vegetables - with the exception of the pickle and peas (if using frozen over canned), dice, combine together along with the vinegar dressing. You can use canned beetroot and peas and you can replace pickle with sauerkraut or skip these last two ingredients altogether.
1/2 cup green peas, frozen or canned
1 pickle or 1 tablespoon of sauerkraut
For the dressing
2 tbsp vinegar
1/2 tbsp olive oil
1/8 tsp black pepper
1/2 tsp salt
83 Calories per portion
Total Fat 1.9g
Total Carbohydrate 14.5g
Dietary Fiber 2.9g
Total Sugars 4.3g
1Boil the beetroot in a saucepan and potato and the carrot in a separate saucepan for 45 minutes - or until soft.
2Dice all the vegetables and add them to a bowl.
3Combine vinegar, oil and the spices and drizzle over the vegetables. Mix well and serve.