Russian Salad

Recipe By :Betsy at Recipelink

1 cup canned diced beets, drained
1 (16 oz) can peas and diced carrots, drained
3 tablespoons pickle relish
1/4 cup chopped celery
3 tablespoons mayonnaise or salad dressing
3 tablespoons sour cream
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
iceberg lettuce (to serve)

Combine beets, peas and carrots, pickles and celery in a medium-size bowl.
Beat mayonnaise, sour cream, lemon juice, salt and pepper in a small bowl
until smooth. Pour over vegetables. Toss to coat vegetables. Refrigerate 1
hour. Serve over lettuce.

Source: "Daily Recipe Swap at Recipelink"

Per Serving (excluding unknown items): 26 Calories; 2g Fat (49.5% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


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