by Tarla Dalal
Added to 300 cookbooks
This recipe has been viewed 466323 times
The flavour and texture of the Russian Salad is quite different from the standard salads, as it uses parboiled veggies rather than raw ones.
When cooking the veggies, ensure that you do not overcook them – because the vibrant colours and crispness of the vegetables have to be retained.
Combining such perfectly cooked veggies with canned pineapple gives the salad a sweet and tangy flavour, while dressing it in mayonnaise and fresh cream adds to its lusciousness.
Serve this salad chilled, to enhance the flavour and crunch. Just top the salad on a slice of Brown Bread and enjoy accompanied with a bowl of Lentil, Tomato and Spinach Soup .
- Combine the mixed vegetables and pineapple in a deep bowl and toss well.
- Add all the remaining ingredients and toss well.
- Refrigerate for atleast 1 hour and serve chilled.
Nutrient values per serving
|Vitamin A||604.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||29.6 mg|
|Folic Acid||15.2 mcg|
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