Cost: $4.45 per serving
- Portion size 6 servings
- Credits : August 2010
MethodIn large pot of boiling water, cook beets (if using) until fork-tender, about 20 minutes. Drain and let cool; slip off skins. Cut into cubes.
Meanwhile, in large pot of boiling salted water, cover and cook potatoes and turnips for 10 minutes.
Add carrots; cook, covered, until vegetables are just tender, about 15 minutes. With slotted spoon, transfer to ice water and chill; drain well.
Add cauliflower to pot; cook until tender-crisp, 2 to 5 minutes. Drain and chill in ice water; drain well.
Cube potatoes and turnips. Halve carrots lengthwise. Peel cucumber; cut lengthwise into quarters and remove seeds. Cut carrots and cucumber crosswise on bias into 1/2-inch (1 cm) thick slices. Cut ham (if using) into thin strips.
Dressing: In large bowl, combine mayonnaise, sour cream, 3 tbsp (45 mL) of the chives, the horseradish, salt and pepper. Add potatoes, turnips, carrots, cauliflower and cucumber; stir to coat well.
Trim and separate lettuce into leaves; line shallow serving bowl. Top with vegetable mixture. Arrange eggs, beets and ham over top; sprinkle with dill and remaining chives.
Nutritional facts Per serving: about
- Sodium 038 mg
- Protein 10 g
- Calories 300.0
- Total fat 15 g
- Potassium 794 mg
- Cholesterol 139 mg
- Saturated fat 4 g
- Total carbohydrate 33 g
- Iron 11.0
- Folate 37.0
- Calcium 13.0
- Vitamin A 75.0
- Vitamin C 58.0