Appetizers / Soups / Salads

My Ecuadorean mother's Russian Salad is for Dinner.

My Ecuadorean mother's Russian Salad takes 15 minutes to prepare.

My Ecuadorean mother's Russian Salad takes 30 minutes to cook.

My Ecuadorean mother's Russian Salad makes 4 servings.

The ingredients for My Ecuadorean mother's Russian Salad are:

*Beetroot - Fresh Cooked, 100 gram(s) (just boiled to firm texture, canned are ok but overly soft, usually one medium-large ball)
Carrots, cooked, 100 grams
Peas, frozen, 50 grams (if ou can find fresh, never frozen or canned, great!)
Baked Potato (baked potatoes), 100 grams (firm, not overly soft)
Whole Peeled Hard Boiled Eggs (1 egg), 4 serving (one per end serving)
Salad Dressing, Sesame Soy Ginger Vinaigrette (Trader Joe's brand), 4 tbsp (you can make your own or use other brands, of course)
*yougourt, 1 serving (can be subbed by sour cream, mayonnaise, or whipped cream. Purpose is to lightly coat salad with a creammy texture/flavor)
*Red Onion Fresh, 1 cup (for garnish)
Garlic, 4 clove (mashed to grainy texture, more or less depending on your love for garlic - or hate)
Parsley, 30 grams (finely chopped)

Here is how you make My Ecuadorean mother's Russian Salad:

Boil beet separately to a firm texture. Cool and dice cut.Boil Carrots, potato and Peas to a firm al dente texture. Cool and dice cut potatoes and carrots.Mince garlic mixed with salt, pepper and cumin to a grainy paste. [can use food processor]Fold all veggies ingredients adding garlic paste, minced parsley and yogurt avoiding flaking of potatoes. Red onion garnish: In separate bowl, place thinly sliced red onion rings, add salt to taste, add juice of lime, lemon and white vinegar to cover all onion. Allow onions to pickle for min one hour in refrigerator. Drain and place onion rings over salad and top with hard boiled egg wedges. Buen provecho!!!Boil eggs to perfection. Cool and cut in 4 wedges.Serving Size: Makes four 4oz servingsNumber of Servings: 4Recipe submitted by SparkPeople user CESAR0.

The nutritional information for My Ecuadorean mother's Russian Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 189.9

• Total Fat: 4.3 g
• Cholesterol: 190.0 mg
• Sodium: 217.9 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 2.4 g
• Protein: 9.3 g

My Ecuadorean mother's Russian Salad is Spanish cuisine.

The dietary needs meet for My Ecuadorean mother's Russian Salad is Vegetarian