Beet and Carrot Salad - Purdue Extension Nutrition Education Program

Name: Beet and Carrot Salad - Purdue Extension Nutrition Education Program
Ingredients: 1 carrot, sliced thin or coarsely grated; 1/4 cup minced fresh onion; 2 tablespoons light mayonnaise; 1/4 teaspoon each salt and pepper; 1 tablespoon chopped cilantro (optional); 1 can (15 ounces) beets, diced/drained or 6 (2" round) cooked from fresh and diced

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Ingredients

1 carrot, sliced thin or coarsely grated
1/4 cup minced fresh onion
2 tablespoons light mayonnaise
1/4 teaspoon each salt and pepper
1 tablespoon chopped cilantro (optional)
1 can (15 ounces) beets, diced/drained or 6 (2" round) cooked from fresh and diced