Russian Salad Russian Salad

russian salad 150 Image by: russian salad 150 Author: Canadian Living

Cost: $4.45 per serving

  • Portion size 6 servings
  • Credits : August 2010




In 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.

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
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Russian Salad