Vegetable Salad
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 473.18 ml peeled and diced carrots
- 473.18 ml diced pickled beets
- 473.18 ml finely shredded romaine lettuce
- 473.18 ml finely shredded cabbage
- 1 green pepper, diced
- 59.14 ml finely chopped parsley
- 44.37 ml olive oil
- 44.37 ml vegetable oil
- 29.58 ml red wine vinegar
- 7.39 ml salt
- 0.61 ml finely ground pepper
- 59.14 ml minced onion
- 59.14 ml mayonnaise
- 1 large hard-boiled egg, chopped
- 118.29 ml olive (optional)
directions
- Bring 1 ½ quart water to boil in medium saucepan.
- Add carrots and cook for 5 minutes.
- Drain in colander under running water until cool.
- Transfer to large serving bowl.
- Stir in beets, lettuce, cabbage, green pepper and parsley.
- Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
- Whisk in onion and mayonnaise to blend.
- Toss vegetables with mayonnaise dressing to coat.
- Sprinkle top with chopped eggs and olives, if desired.
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RECIPE SUBMITTED BY
Nat Da Brat
Ottawa (Go Bruins Go!!!), 0
<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>