Apple Beet Salad with Creamy Diil Dressing

• 3 tablespoons red wine vinegar
• 3 medium beets steamed, peeled and juliened
• 1/4 cup yogurt, plain prefer low-fat
• 2 tablespoons mayonnaise, light
• 2 tablespoons sour cream, light
• 1 clove garlic minced, 1 small clove
• 1 1/2 tablespoons dill weed freshly chopped
• 1 x salt and black pepper to taste
• 1/2 each lemon small one
• 2 each apples tart, prefer granny smith, halved, cored, and cut into 1/4-inch slices
• 1 1/2 quarts lettuce mixed, like Boston, leaf or romaine
• 4 tablespoons pecans toasted and coarsely chopped

1. In a medium bowl, drizzle vinegar over beets and combine until beets are well coated, refrigerate overnight.
2. You can also use canned or pickled beets to save time.
3. Stir together yogurt, mayonnaise, sour cream, garlic and dill in small bowl.
4. Season with salt and pepper if desired.
5. Squeeze lemon juice over apple slices.
6. Toss to coat.
7. Arrange greens on platter or plates.
8. Arrange julienned beets over the greens.
9. Top with a decorative arrangement of apple slices.
10. Either dress the salad just before serving or simply serve the dressing at the table on the side to prevent the dressing from turning pink from the beet juices.
11. Before serving sprinkle with the toasted pecans.

red wine vinegar, beets steamed, yogurt, mayonnaise, sour cream, garlic, dill weed freshly, salt, lemon small one, apples, romaine, pecans

Taken from recipeland.com/recipe/v/apple-beet-salad-creamy-diil-dr-51395 (may not work)