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Vinaigrette (Russian Cooked Vegetable Salad)

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 large beets
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16 ounces beets
cut up
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3 medium potatoes
peeled
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2 medium carrots
peeled
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¼ cup onions
chopped
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3 medium pickles, dill
diced
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8 ½ ounces green peas
chopped
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¼ cup scallions, spring or green onions
chopped
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¼ cup dill weed
chopped
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Dressing
1 teaspoon dry mustard
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½ teaspoon sugar
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3 tablespoons red wine vinegar
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cup sunflower oil
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Ingredients

Amount Measure Ingredient Features
1 large beets
* Camera
462.4 ml/g beets
cut up
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3 medium potatoes
peeled
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2 medium carrots
peeled
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59 ml onions
chopped
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3 medium pickles, dill
diced
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245.7 ml/g green peas
chopped
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59 ml scallions, spring or green onions
chopped
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59 ml dill weed
chopped
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Dressing
5 ml dry mustard
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2.5 ml sugar
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45 ml red wine vinegar
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79 ml sunflower oil
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Directions

Wrap the beet in aluminum foil and bake until tender.

When the beet is cool enough to handle, peel it and cut into ½-inch dice.

Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes.

Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more.

Let cool until easy to handle, then cut the vegetables into In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 33351% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 556mg 23%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 24%
Sugars g
Protein 10g
Vitamin A 115% Vitamin C 28%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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