Russian salad


- Cut off the top of the tomatoes with a knife and use a small spoon to scoop out the seeds and pulp (so it looks like a cup).
- Mix olive oil with lemon juice in a bowl, add vinegar season with salt and pepper.
- Dice carrots and potatoes into small cubes, add to oil mixture along with the peas, parsley and dill, add mayonnaise and mix.
- Arrange the artichoke and tomato in a serving dish, fill with the vegetable mixture.
- Garnish with olive slices on top and serve.



6 tomatoes, medium sized
6 artichokes, boiled or frozen
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon vinegar
1/2 cup carrots, peeled and boiled
1/2 cup potato, boiled
1/4 cup peas, boiled
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1/2 cup mayonnaise
Salt and pepper
Black olive slices for garnish
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