International Recipes
Vinaigrette Salad
Yield: 10 to 12 servings
Ingredients
Salad
- 6 beets (about 2 inches in diameter)
- 8 medium potatoes
- 4 carrots
- 3 dill pickles (or one 8 inch cucumber)
- 1 medium onion or 6 scallions
Dressing
- 1/3 cup vegetable oil
- 1/3 cup lemon juice (fresh is better)
- 2 tablespoons salt
- 1 teaspoon dill weed
- 1/2 teaspoon ground black pepper
Instructions
- Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done.
- Cool and peel.
- Cut beets, carrots and potatoes into serving size and combine in mixing bowl.
- Chop onion and pickles and add.
- Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste.
- Pour over salad vegetables and stir (everything will turn various tones of magenta).
- Chill for at least two hours before serving.