Pickled Herring Salad
4 people added this to their Recipe Box
This recipe makes 6 servings
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 |
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.
Ingredients
- 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 lemon juice
- 1 jar (320ml) boneless pickled herring slices, drained and halved crosswise
- 1 small onion, finely chopped
- 2 tbsp chopped fresh dill
- Dressing:
- 1 cup sour cream
- 1 tsp white vinegar
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In saucepan of boiling salted water, cover and cook beets until tender, about 35 minutes. Drain, reserving 2 tbsp (25 mL) beet liquid for dressing; let cool.
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.
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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