Russian Vegetable Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup peas
  • 1 cup carrots, diced
  • 1 cup turnips, diced
  • 1 cup string beans in ½ inch pieces
  • French dressing
  • Boiled Salad Dressing


Cook each vegetable separately and drain. Marinate each with French Dressing, arrange in 4 sections on a dish upon a bed of lettuce. Potatoes may be used in place of turnips, or a combination of any two of the vegetables. Add Boiled Dressing, No. 1, and put small sprigs of parsley or finely chopped whites of hard cooked eggs and the yolks forced through a strainer, in lines, dividing sections.