Russian salad with fresh herbs
Russian salad with fresh herbs could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 12 servings with 180 calories, 6g of protein, and 9g of fat each. For 73 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as an inexpensive salad. 11 person were glad they tried this recipe. If you have potatoes, fresh marjoram, mayonnaise, and a few other ingredients on hand, you can make it. It is brought to you by en.julskitchen.com. A few people really liked this Eastern European dish. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 73%, this dish is solid. If you like this recipe, you might also like recipes such as Asparagus Salad with Fresh Herbs, Tortellini Salad With Fresh Herbs, and Cobb Salad with Fresh Herbs.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
500 g carrots, cleaned and diced
Marjoram, thyme, fresh mint
500 g of green beans, cleaned
125 g of mayonnaise
400 g of fresh peas already shelled
800 g potatoes, peeled and diced
Salt and pepper
125 g of whole plain yogurt
500 g zucchini, diced
Equipment:
pressure cooker
bowl
Cooking instruction summary:
Cook all the vegetables separately in a pressure cooker, following the cooking times given by the card usually included with all the pressure cookers. Once steamed, cut the green beans into cubes and add them along with all the other vegetables.Since it is a large quantity of vegetables, it is better to divide the vegetables into two large bowls.Mix the mayonnaise in a little bowl with the plain yogurt and the fresh herbs, finely chopped. Season the vegetables with the yogurt and mayonnaise dressing, then sprinkle with salt and pepper.Store in the fridge until dinner. It can also be prepared the day after or the very morning.
Step by step:
1. Cook all the vegetables separately in a pressure cooker, following the cooking times given by the card usually included with all the pressure cookers. Once steamed, cut the green beans into cubes and add them along with all the other vegetables.Since it is a large quantity of vegetables, it is better to divide the vegetables into two large bowls.
2. Mix the mayonnaise in a little bowl with the plain yogurt and the fresh herbs, finely chopped. Season the vegetables with the yogurt and mayonnaise dressing, then sprinkle with salt and pepper.Store in the fridge until dinner. It can also be prepared the day after or the very morning.
Nutrition Information:
covered percent of daily need
