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Recipe by Emporion
Russian salad is a cold dish made with vegetables and eggs, dressed with a mayonnaise-based sauce. This recipe has Russian origins and has become very popular all over the world. It is an excellent choice for hot summer days or as an appetizer for festive dinners. Its preparation takes a bit of time, but the final result is very rewarding.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Boil the carrots, potatoes, celery, and peas until al dente, drain and let cool; drain from the vinegar and squeeze out the vegetables from the giardiniera
Step 2 of 6: Prepare the mayonnaise
Step 3 of 6: Cut the boiled vegetables and those from the giardiniera into small pieces
Step 4 of 6: Place the cut vegetables in a bowl and add the mayonnaise a little at a time, reserving a few spoonfuls for the final coating
Step 5 of 6: Mix the salad, adjusting the salt
Step 6 of 6: Arrange it on a serving platter, cover it with a thin layer of the remaining mayonnaise, and garnish as desired
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Peanuts, and Celery
In gray: not detectedDetected
| Average values | Per serving49 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 69 kJ17 kcal | 142 kJ34 kcal |
| Fat | 0.04 g | 0.09 g |
| of which saturated fatty acids | 0.01 g | 0.03 g |
| Carbohydrates | 1.45 g | 2.98 g |
| of which sugars | 0.55 g | 1.13 g |
| Fibre | 0.73 g | 1.49 g |
| Protein | 0.91 g | 1.86 g |
| Salt | 0.01 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
