My Ecuadorean mother's Russian Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 189.9
- Total Fat: 4.3 g
- Cholesterol: 190.0 mg
- Sodium: 217.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.4 g
- Protein: 9.3 g
View full nutritional breakdown of My Ecuadorean mother's Russian Salad calories by ingredient
Introduction
A very elegant and delicious accompaniment to to holiday turkey and or ham or beef entrees at my mother's home. She learned it from a wonderful German lady who was her friend. She added a few touches that gave her an Ecuadorean/Spanish touch. A very elegant and delicious accompaniment to to holiday turkey and or ham or beef entrees at my mother's home. She learned it from a wonderful German lady who was her friend. She added a few touches that gave her an Ecuadorean/Spanish touch.Number of Servings: 4
Ingredients
*Beetroot - Fresh Cooked, 100 gram(s) (just boiled to firm texture, canned are ok but overly soft, usually one medium-large ball)
Carrots, cooked, 100 grams
Peas, frozen, 50 grams (if ou can find fresh, never frozen or canned, great!)
Baked Potato (baked potatoes), 100 grams (firm, not overly soft)
Whole Peeled Hard Boiled Eggs (1 egg), 4 serving (one per end serving)
Salad Dressing, Sesame Soy Ginger Vinaigrette (Trader Joe's brand), 4 tbsp (you can make your own or use other brands, of course)
*yougourt, 1 serving (can be subbed by sour cream, mayonnaise, or whipped cream. Purpose is to lightly coat salad with a creammy texture/flavor)
*Red Onion Fresh, 1 cup (for garnish)
Garlic, 4 clove (mashed to grainy texture, more or less depending on your love for garlic - or hate)
Parsley, 30 grams (finely chopped)
Tips
You can add favorite walnut/roasted nuts if desired.
Can also add any type of meat or seafood at your pleasure and make it into the entree.
Directions
Boil beet separately to a firm texture. Cool and dice cut.
Boil Carrots, potato and Peas to a firm al dente texture. Cool and dice cut potatoes and carrots.
Mince garlic mixed with salt, pepper and cumin to a grainy paste. [can use food processor]
Fold all veggies ingredients adding garlic paste, minced parsley and yogurt avoiding flaking of potatoes.
Red onion garnish: In separate bowl, place thinly sliced red onion rings, add salt to taste, add juice of lime, lemon and white vinegar to cover all onion. Allow onions to pickle for min one hour in refrigerator. Drain and place onion rings over salad and top with hard boiled egg wedges.
Buen provecho!!!
Boil eggs to perfection. Cool and cut in 4 wedges.
Serving Size: Makes four 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CESAR0.
Boil Carrots, potato and Peas to a firm al dente texture. Cool and dice cut potatoes and carrots.
Mince garlic mixed with salt, pepper and cumin to a grainy paste. [can use food processor]
Fold all veggies ingredients adding garlic paste, minced parsley and yogurt avoiding flaking of potatoes.
Red onion garnish: In separate bowl, place thinly sliced red onion rings, add salt to taste, add juice of lime, lemon and white vinegar to cover all onion. Allow onions to pickle for min one hour in refrigerator. Drain and place onion rings over salad and top with hard boiled egg wedges.
Buen provecho!!!
Boil eggs to perfection. Cool and cut in 4 wedges.
Serving Size: Makes four 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user CESAR0.