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Russian Salad (Salata Roseiki)

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Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Vinegar 3 Tablespoon
  Diced cooked carrots 1 Cup (16 tbs)
  Diced cooked beets 1 Cup (16 tbs)
  Potatoes 2 , cooked and diced
  French cut green beans 1 Cup (16 tbs), cooked and diced
  Cooked peas 1 Cup (16 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Tablespoon
  Capers 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Mix olive oil and vinegar and pour over vegetables; allow to marinate 1 to 2 hours.
Drain.
Discard dressing.
Mix vegetables and parsley with enough mayonnaise to bind together (about 1 cup).
Season with salt and pepper.
Garnish with capers to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1438 Calories from Fat 787

% Daily Value*

Total Fat 89 g136.5%

Saturated Fat 11.2 g56%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 751.6 mg31.3%

Total Carbohydrates 144 g47.9%

Dietary Fiber 33.6 g134.4%

Sugars 25.8 g

Protein 25 g50.6%

Vitamin A 51.1% Vitamin C 203.1%

Calcium 15.1% Iron 38.5%

*Based on a 2000 Calorie diet

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Russian Salad (Salata Roseiki) Recipe