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Vinegret (Russian Cooked Vegetable Salad)

 

49

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 large beets
with skin, stemmed * or, 16 oz beets, drained and cut into, 1/2inch dice
*
3 medium potatoes
peeled
2 medium carrots
peeled
¼ cup onions
chopped
3 md Dill Pickles; C pickles, dill
cut in 1/2 inch dice
*
8 ½ ounces green peas
drained, 1 can
¼ cup scallions, spring or green onions
chopped
¼ cup dill weed
fresh, finely chopped
*
1 x salt and black pepper
*
Dressing
1 teaspoon dry mustard
½ teaspoon sugar
3 tablespoons red wine vinegar
cup sunflower oil
or corn oil
1 x salt and black pepper
*

Directions

If you are using a fresh beet, preheat the oven to 375 Degrees F.

Wrap the beet in aluminum foil and bake until tender, about 1¼ hours.

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 ½-inch dice.

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

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 31054% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 113% Vitamin C 25%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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