Russian Macedoine Salad
|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)|
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.
Season to taste.
Line a bowl with crisp salad greens and fill with salad.
Garnish and serve with sour cream.
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