soup & salads RECIPE

Light 'N Creamy Beet Salad

Ingredients

• 1 (15.0 oz.) can or (16.0 oz.) jar of Sliced Pickled Beets, drained
• 16 fresh asparagus spears, steamed
• 12 lettuce leaves
• 4 hard boiled eggs, sliced

Dressing

• 1 (8 oz.) cup plain yogurt
• 2 tbsp. olive oil
• 1 tbsp. wine vinegar
• 1/2 tsp. lemon juice
• 1 tbsp. minced pimento
• 1 garlic clove, minced
• 1/2 tsp. oregano leaves
• 1/4 tsp. basil leaves
• Dash salt

Combine dressing ingredients; chill. Arrange 4 asparagus spears over lettuce on each of four plates. Arrange beets and eggs next to asparagus; chill. Blend dressing with fork or whisk. Spoon over salad.

Makes 4 servings