Beet-Potato Salad

Beet-Potato Salad

While Cliff and I went on vacation, I tried an unusual salad with beets and potatoes. You know me, I had to "dissect" it while we were eating so I could duplicate the wonderful flavor when we returned home.
Serves 6 (2/3 cup)

2 1/2 cups (12 ounces) diced cooked potatoes
1 cup (one 8-ounce can) diced beets, rinsed and drained
1/2 cup frozen peas
1/3 cup Kraft Fat Free Ranch Dressing
2 tablespoons Kraft fat-free mayonnaise
1/8 teaspoon black pepper

In a large bowl, combine potatoes, beets, and peas. In a small bowl, combine Ranch dressing, mayonnaise, and black pepper. Pour mixture over vegetables. Mix gently to combine. Refrigerate at least 30 minutes. Gently stir again just before serving.

Each serving equals:
HE: 2/3 Bread, 1/3 Vegetable, 1/4 Slider, 5 Optional Calories
87 Calories, 0gm Fat, 2gm Protein,
20gm Carbohydrate, 265mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Vegetable

"Diabetic's Healthy Exchange Cookbook pg. 119 or Healthy Exchanges Food Newsletter April 1993, pg. 5."

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