VEGETABLE SALAD FOR YOUR THANKSGIVING FEST

November 19, 2019

 

Ingredients for Russian Vinaigrette Salad

Beets – 3 Large

Potatoes –  2 Large

Carrots – 2 Large

Pickles – 4 Large

Sauerkraut – 1 cup, drained\

Green peas - 1 can

Purple Onion - 1 medium 

Dressing: 

Olive oil or sunflower oil – 2 Tbs

Salt and pepper to taste

 

How to make Russian vinaigrette:

1. In a medium pot, boil unpeeled beets, potatoes and carrots for 1 hour. Potatoes and carrots typically cook faster than beets,check if they’re cooked by poking with a fork.

Remove from water boiled vegetables, place them to cool to a room temperature. 

2. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots and red onion into a small cubes. 

3.  Combine all the chopped ingredients. Add sauerkraut,canned drained peas,  oil, salt and pepper to taste and mix all together well. Enjoy immediately and refrigerate.

 

 

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