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Vegetable Russian Salad With Vinaigrette Recipe
|Potatoes||1⁄2 Pound, cooked (225 Gram)|
|Carrots||1⁄2 Pound, cooked (225 Gram)|
|Green beans||1⁄2 Pound, cooked (225 Gram)|
|Peas||1⁄4 Pound, cooked (125 Gram)|
|Chopped chives||2 Tablespoon|
|Mayonnaise||125 Milliliter (1/2 Cup)|
|Hard-cooked eggs||2 , cut into quarters|
Calories 411 Calories from Fat 274
% Daily Value*
Total Fat 30 g46.4%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 147.9 mg
Sodium 738.7 mg30.8%
Total Carbohydrates 26 g8.6%
Dietary Fiber 6.5 g25.9%
Sugars 6 g
Protein 10 g19.1%
Vitamin A 203.7% Vitamin C 50.8%
Calcium 9.6% Iron 8.3%
*Based on a 2000 Calorie diet
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.