Apple Beet Salad with Creamy Diil Dressing

Apple Beet Salad with Creamy Diil Dressing

Name: Apple Beet Salad with Creamy Diil Dressing
Yield: 4
Cuisine: Fusion
Ingredients: red wine vinegar; beets; yogurt, plain; mayonnaise, light; sour cream, light; garlic; dill weed; salt and black pepper; lemon; apples; lettuce; pecans

Submitted by happyzhangbo

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

25 min

Ingredients

TABLESPOONS RED WINE VINEGAR

MEDIUM BEETS
steamed, peeled and juliened *

CUP YOGURT, PLAIN
prefer low-fat

TABLESPOONS MAYONNAISE, LIGHT

TABLESPOONS SOUR CREAM, LIGHT

CLOVE GARLIC
minced, 1 small clove

1 ½

TABLESPOONS DILL WEED
freshly chopped *

SALT AND BLACK PEPPER
to taste *

LEMON
small one

EACH APPLES
tart, prefer granny smith, halved, cored, and cut into 1/4-inch slices

1 ½

QUARTS LETTUCE
mixed, like Boston, leaf or romaine *

TABLESPOONS PECANS
toasted and coarsely chopped

Directions

In a medium bowl, drizzle vinegar over beets and combine until beets are well coated, refrigerate overnight. You can also use canned or pickled beets to save time.

Stir together yogurt, mayonnaise, sour cream, garlic and dill in small bowl.

Season with salt and pepper if desired. Squeeze lemon juice over apple slices. Toss to coat. Arrange greens on platter or plates.

Arrange julienned beets over the greens. Top with a decorative arrangement of apple slices.

Either dress the salad just before serving or simply serve the dressing at the table on the side to prevent the dressing from turning pink from the beet juices.

Before serving sprinkle with the toasted pecans.