Pickled Beets, Sour Cream and Dill Salad
- Slice up pickled beets until you have about 2 cups worth. (Or weigh out 375g and slice them up.)
- Mix in the sour cream, dill and a few grinds / pinches of black pepper.
- Put in fridge in a covered container for a few hours to marinate.
We used 5% milk fat light sour cream.
Makes around 2 cups (around 400g) in total, having a total of 6 Weight Watchers PointsPlus®. Half-cup (100g) servings are 2 points each; 1/4 cup servings are 1 point each.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.