Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Source: EatingWell Magazine, March/April 2010
Make Ahead Tip: Cover and refrigerate cooked beets (Step 2) for up to 2 days. Bring to room temperature before serving.
Serving Size: about 2 1/4 cups
127 calories; protein 5.6g 11% DV; carbohydrates 13g 4% DV; dietary fiber 4.4g 18% DV; sugars 7.2g; fat 6.6g 10% DV; saturated fat 2g 10% DV; cholesterol 11.3mg 4% DV; vitamin a iu 3527.8IU 71% DV; vitamin c 25.5mg 43% DV; folate 203.4mcg 51% DV; calcium 91.4mg 9% DV; iron 2.2mg 12% DV; magnesium 45.1mg 16% DV; potassium 603.1mg 17% DV; sodium 420.7mg 17% DV; thiamin 0.1mg 13% DV.
2 vegetable, 1 1/2 fat