Russian Vinaigrette Salad
120kcal
Ingredients
- 1.5 cups cooked beets peeled and diced (about 2 medium beets)
- 1 cup cooked potatoes peeled and diced (about 2 medium potatoes)
- 1 cup cooked carrots peeled and diced (about 2 medium carrots)
- 0.5 cup dill pickles finely chopped
- 0.5 cup onion finely chopped
- 0.5 cup green peas cooked and drained
- 3 tbsp vegetable oil such as sunflower or olive oil
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- 0.5 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 2 tbsp fresh dill finely chopped (optional, for garnish)
Equipment
- spatula
- small bowl
Method
- Place the diced beets, potatoes, carrots, dill pickles, onion, and green peas in a large mixing bowl. Toss gently to combine the ingredients evenly.
- In a small bowl, whisk together the vegetable oil, vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the vegetable mixture in the large bowl. Use a large spoon or spatula to fold the dressing into the vegetables until everything is evenly coated.
- Taste the salad and adjust the seasoning with additional salt or pepper if desired.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final stir and garnish with freshly chopped dill if desired. Serve chilled.
Nutrition
Calories120kcalCarbohydrates22gProtein3gFat4gSaturated Fat0.5gPolyunsaturated Fat1gMonounsaturated Fat1.5gSodium300mgPotassium400mgFiber4gSugar5gVitamin A800IUVitamin C20mgCalcium30mgIron1mg