Ensalada Rusa (Peruvian Mixed Vegetable Salad) | PCC Natural Markets

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Ensalada Rusa (Peruvian Mixed Vegetable Salad)

Serves: 4

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This summer salad is often served cold but also can be eaten at room temperature. If you want to make a meal out of this salad, add 2 cups diced tofu or cooked chicken or turkey.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Combine oils, garlic, lime juice, cumin, black pepper and mustard in a bowl. Let dressing stand for 1 hour.

Blanch cauliflower, asparagus, green beans, peas, carrots, beets and potatoes so they remain firm or al dente. Cook separately, as they each have different cooking times. Let cool for about 1 hour.

Mix together all cooked vegetables, except for diced beets, onions and celery. Add the dressing, a little by at a time, to achieve the consistency you want. Season with salt, to taste.

To serve, line a bowl or shallow dish with lettuce leaves, add the mixed vegetables and top with beets, onions and celery.

Recipe by Consuelo Ledesma, former PCC Cooks instructor

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Yummie Salads

Just the ingredients are awesome. Once mixed together, walla, one of the finest and most nutricous combinations of vegis to go into a bowl. Fab dressing too. Enjoy!

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