Light 'N Creamy Beet Salad

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