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Russian Salad

Ingredients:

Mixed vegetables, chopped into small pieces – 2-1/2 cups (Carrots, French Beans, Potato, Peas)

Pineapple, chopped (fresh or canned) – 1/2 cup

Mayonnaise – 1/2 cup

Fresh Cream (not thick) – 1/2 cup

Sugar – 1/2 teaspoon

Salt – To taste

Freshly ground Black Pepper – To taste

Method:

  • Place an open saucepan filled with water on medium-high heat. As soon as it comes to a boil, add the chopped carrots, French beans and peas.
  • Let them partially boil to a soft yet not completely squishy state.
  • Boil the potato pieces separately. These should be completely boiled because partially boiled potatoes will spoil the salad’s taste.
  • Place all ready chopped vegetables in a large bowl and add the chopped pineapple pieces. Toss to combine.
  • Add the mayonnaise, cream and sugar. Also sprinkle the salt and pepper.
  • Combine everything well and then cover the bowl with plastic wrap.
  • Refrigerate the salad for at least an hour. Serve chilled.
  • Arrange torn lettuce leaves and chopped cucumber pieces in a ring on the edges of the serving platter and spoon the salad in between. Serve chilled.

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