Wednesday, April 15, 2009

Vinaigrette salad

  • 1 small beet
  • 3-4 big potatoes
  • 1 carrot
  • a handful of green peas or dry beans
  • 1 pickle
  • 2 hard boiled eggs
  • 1 onion
  • 3 tablespoons oil
  • vinegar to taste
  • salt
Boil separately the beet, potatoes, carrot and peas or beans. Let cool. Thinly slice the potatoes, carrot and beet and then mix with the peas or beans, chopped onion, and rounds of hard boiled eggs and pickle. Add salt, oil and vinegar. Mix well and let stand at least an hour to mix the flavors. Arrange in salad bowl.



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