Vinegret (Russian Cooked Vegetable Salad)
| Yield: | 4 Servings |
| Categories: | Russian, Salads, Vegetables, Sauces |
| 1 | lg | Beet; W/Skin, Stemmed * OR |
| 16 | oz | Beets; Drained And Cut Into 1/2-Inch Dice, 1 Can |
| 3 | md | Boiling Potatoes; Peeled |
| 2 | md | Carrots; Peeled |
| 1/4 | c | Onion; Chopped |
| 3 | md | Dill Pickles; Cut Into 1/2 |
| DIVIDER | --Inch Dice | |
| 8 1/2 | oz | Peas; Drained, 1 Can |
| 1/4 | c | Scallions; Chopped (Green Onions Will Do) |
| 1/4 | c | Fresh Dill; Finely Chopped |
| Salt And Freshly Ground Black Pepper; To Taste | ||
| DRESSING | ||
| 1 | ts | Dry Mustard |
| 1/2 | ts | Sugar |
| 3 | tb | Red Wine Vinegar |
| 1/3 | c | Sunflower Or Corn Oil |
| Salt And Freshly Ground Black Pepper; To Taste |
Advertisement