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Russian Macedoine Salad

Canadian.kitchen's picture
Ingredients
  Mixed vegetables/1 1/4 cup cooked leftover vegetables 14 Ounce (1 Can)
  Red kidney beans 14 Ounce (1 Can)
  Hard-cooked eggs 2 , diced
  Diced peeled cucumber 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Silvered cold cooked meat/Fish 1⁄2 Pound, or diced
  Oil and vinegar dressing 2⁄3 Cup (10.67 tbs)
  Diced cooked beets/Pickled beets 1⁄2 Cup (8 tbs)
Directions

Drain vegetables.
Rinse and dry kidney beans.
Toss with the next five ingredients.
Cover and chill, at least 2 hours.
At serving time, blot beets with absorbent paper and toss with the salad.
Drain.
Season to taste.
Line a bowl with crisp salad greens and fill with salad.
Garnish and serve with sour cream.

Recipe Summary

Cuisine: 
European
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2797 Calories from Fat 864

% Daily Value*

Total Fat 98 g150.9%

Saturated Fat 16.8 g84%

Trans Fat 0 g

Cholesterol 653.5 mg217.8%

Sodium 524.1 mg21.8%

Total Carbohydrates 326 g108.6%

Dietary Fiber 71.7 g286.8%

Sugars 34.8 g

Protein 171 g343%

Vitamin A 125.8% Vitamin C 56.8%

Calcium 51.1% Iron 170.8%

*Based on a 2000 Calorie diet

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Russian Macedoine Salad Recipe