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Back to Recipe List	* Exported from MasterCook * Lettuce Wedges with Beet Dressing Recipe By : The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967 Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces beets -- drained and diced 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 teaspoons prepared horseradish 1 dash salt Lemon juice -- if needed 1 head iceberg lettuce Thoroughly drain the beets. Mash slightly with a fork. Stir in the mayonnaise, sour cream, horseradish and a dash of salt. Add lemon juice, if needed, to bring the dressing to the desired consistency. Core the lettuce and cut into 4 or 6 wedges, depending on the number of servings. Spoon the dressing over the lettuce wedges. Serves 4 to 6. From The Low-Carbohydrate Diet Cookbook by Roy Ald; 1967 MC format by Hallie. Untried. Hallie's comment: the recipe doesn't state whether the beets are cooked, canned (which is basically the same as freshly cooked) or pickled. I'm not sure about the colour of the finished product but it does sound like it would taste good. A person could try a butter lettuce instead of iceberg - this is an old book and iceberg lettuce was a more commonly used type at the time. Contributed to the FareShare Gazette by Hallie; 19 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 10g Fat (77.4% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 133mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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