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Vegetable Russian Salad With Vinaigrette

Western.Chefs's picture
Ingredients
  Potatoes 1⁄2 Pound, cooked (225 Gram)
  Carrots 1⁄2 Pound, cooked (225 Gram)
  Green beans 1⁄2 Pound, cooked (225 Gram)
  Peas 1⁄4 Pound, cooked (125 Gram)
  Chopped chives 2 Tablespoon
  Vinaigrette 4 Tablespoon
  Mayonnaise 125 Milliliter (1/2 Cup)
  Anchovy fillets 6
  Hard-cooked eggs 2 , cut into quarters
  Capers 2 Tablespoon
Directions

Cut the potatoes and carrots into 1/4-inch (1/2-cm) cubes.
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 411 Calories from Fat 274

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 147.9 mg49.3%

Sodium 738.7 mg30.8%

Total Carbohydrates 26 g8.6%

Dietary Fiber 6.5 g25.9%

Sugars 6 g

Protein 10 g19.1%

Vitamin A 203.7% Vitamin C 50.8%

Calcium 9.6% Iron 8.3%

*Based on a 2000 Calorie diet

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Vegetable Russian Salad With Vinaigrette Recipe