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.