Russian Vegetable Salad

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup peas
  • 1 cup carrots, diced
  • 1 cup


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