Pickled Herring Salad
Either toss this salad together as in the recipe or arrange the ingredients in individual piles on a platter and drizzle with dressing. Be sure to buy boneless pickled herring to save on time and cleanup.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 258 |
| pro | 10 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 18 mg |
| sodium | 770 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 11% |
| vit A | 17% |
| vit C | 20% |
| folate | 18% |
-
2 beets (about 12 oz/375 g)
3 yukon gold potatoes (about 1-1/2 lb/750 g)
1 crisp tart apple (such as Granny Smith)
1 tbsp (15 mL) lemon juice
1 jar (320 mL) boneless pickled herring slices, drained and halved crosswise
1 small onion, finely chopped
2 tbsp (25 mL) chopped fresh dill
Dressing:
1 cup (250 mL) sour cream
1 tsp (5 mL) white vinegar
1/2 tsp (2 mL) dry mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
Meanwhile, in separate saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 20 minutes. Drain and let cool.
Peel potatoes and beets; cut into 1-inch (2.5 cm) cubes. Core apple; dice and toss with lemon juice.
In bowl, combine potatoes, beets, apple, herring and onion.
Dressing: In small bowl, whisk together sour cream, reserved beet liquid, vinegar, mustard, salt and pepper until smooth. Pour over salad, tossing to combine. Sprinkle with dill.
Source
Canadian Living Magazine: April 2007




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