Spring Festival Salad

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<mx2 source= " MasterCook 5.0 " date= " October 28, 2000 " >

<Summ>

<Nam>

Spring Festival Salad

</Nam></Summ>

<RcpE name= " Spring Festival Salad " author= " Cooking Live # 9479 " >

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<![CDATA[

* Exported from MasterCook *

 

Spring Festival Salad

 

Recipe By :Cooking Live # 9479

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes/Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound freshly boiled beets -- chopped

2 hard boiled eggs -- chopped

1 carrot -- thinly sliced

2 turnips -- boiled and diced

1/3 cup lemon juice

1 tablespoon English mustard

1 clove garlic -- minced

salt and pepper -- to taste

2/3 cup olive oil

1 bunch scallions -- chopped

1 bunch fresh dill -- chopped

1 bunch fresh parsley -- chopped

 

Combine beets, eggs, carrot, and turnips in a bowl. In a separate bowl add lemon

juice, mustard, garlic, salt and pepper and olive

oil and whisk together. Add herbs to dressing and whisk again to combine. Toss

dressing into beet mixture. Season with salt and

pepper if more is needed.

 

Source:

" Gourmet Magazine "

S(Mailing Lists):

" KES on 10/26/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 430 Calories (kcal); 39g Total Fat; (79% calories from fat); 6g

Protein; 17g Carbohydrate; 106mg Cholesterol; 195mg

Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 902231 717 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Side Dishes/Salads

</CatT>

</CatS>

<IngR name= " freshly boiled beets " unit= " pound " qty= " 1 " >

<IPrp>

chopped

</IPrp>

<INtI>

902231

</INtI>

</IngR>

<IngR name= " hard boiled eggs " qty= " 2 " >

<IPrp>

chopped

</IPrp>

<INtI>

717

</INtI>

</IngR>

<IngR name= " carrot " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " turnips " qty= " 2 " >

<IPrp>

boiled and diced

</IPrp>

</IngR>

<IngR name= " lemon juice " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " English mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " scallions " unit= " bunch " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh dill " unit= " bunch " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh parsley " unit= " bunch " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Combine beets, eggs, carrot, and turnips in a bowl. In a separate bowl add lemon

juice, mustard, garlic, salt and pepper and olive

oil and whisk together. Add herbs to dressing and whisk again to combine. Toss

dressing into beet mixture. Season with salt and

pepper if more is needed.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Mailing Lists " source= " KES on 10/26/00 " />

</RcpE></mx2>