Recipe: Beet and Pea Salad

I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.

Beet And Pea Salad Ingredients

• 1 (15 ounce) can beets, drained

• 1 pound frozen petite peas

• cup finely chopped red onion

• 1 cup vegan mayonnaise (such as Vegenaise)

• 1 teaspoon onion powder

How to Make Beet And Pea Salad

1. Dice or julienne pickled beets. Toss with peas and onion in a bowl.

2. Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.

3. Chill to let flavors blend, about 1 hour. Serve.

Beet And Pea Salad Nutritions

• Calories: 200.8 calories

• Carbohydrate: 17.2 g

• Cholesterol:

• Fat: 13.7 g

• Fiber: 3.5 g

• Protein: 3.6 g

• SaturatedFat: 2.2 g

• ServingSize:

• Sodium: 266.5 mg

• Sugar: 8.2 g

• TransFat:

• UnsaturatedFat:

Source: Beet and Pea Salad