Summer Borscht Salad

Recipe by: Michele Urvater | from Monday to Friday Cookbook

Cookstr

Course: Main Course, Side Dish

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

This dish is named for the chilled Russian soup of beets and sour cream.

Yield: 2 to 4 servings

INGREDIENTS

For the dressing:

1 cup plain nonfat yogurt
1 tablespoon prepared horseradish
Salt
Freshly ground black pepper

For the salad:

1 jar (16 ounces) pickled sliced beets
2 bunches watercress
¾ to 1 pound boiled, smoked, or baked ham, preferably 95% or more fat free

Directions

1. Whisk the yogurt and horseradish together in a serving bowl. Season to taste with salt and pepper.

2. Drain the beets, add them to the dressing, and toss to coat.

3. Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels. Slice off the stems with a sharp knife and add the, watercress leaves to the bowl.

4. Cut the ham into ½-inch pieces and add them to the bowl. Toss the ingredients together. You can serve the salad immediately or refrigerate up to 1½ hours.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings, and includes 1/4 teaspoon of added salt.

Calories 308kcal (15%)

Calcium 208mg (21%)

Vitamin C 26mg (43%)

Vitamin A 85mcg RAE (3%)

Potassium 1006mg

Magnesium 65mg

Protein 33g

Sugar 20g

Fiber 3g