Salad Russe Recipe
Ingredients
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Cooked peas | 1 1⁄2 Cup (24 tbs) | |
| Diced carrots | 1 1⁄2 Cup (24 tbs), cooked | |
| Potatoes | 6 Cup (96 tbs), cooked and cubed | |
| Diced beets | 1⁄2 Cup (8 tbs), cooked | |
| Canned tuna | 6 Ounce, drained | |
| Chopped boiled ham | 1 Cup (16 tbs) | |
| Mayonnaise | 2 Cup (32 tbs) | |
| Anchovies | 1 Can (10 oz) (Flat Variety) | |
| Anchovies | 1 Can (10 oz) (Rolled Variety) | |
| Cornichons | 3 Small, thinly sliced (Miniature Cucumber Pickles) |
Nutrition Facts
Serving size: Complete recipe
Calories 5813 Calories from Fat 3558
% Daily Value*
Total Fat 396 g608.5%
Saturated Fat 42 g209.9%
Trans Fat 0 g
Cholesterol 685.2 mg228.4%
Sodium 5072.7 mg211.4%
Total Carbohydrates 341 g113.5%
Dietary Fiber 56 g224%
Sugars 43.8 g
Protein 229 g457.8%
Vitamin A 704.7% Vitamin C 563.7%
Calcium 121.8% Iron 209.4%
*Based on a 2000 Calorie diet
Directions
Add the tuna and ham.
Stir in the mayonnaise, mixing gently but thoroughly.
Add the beets.
Transfer to a serving platter.
Garnish with the anchovies and pickles.
This salad can be prepared a day in advance, covered with plastic wrap and refrigerated until serving time.
Chef
