Ensalada Rusa (Peruvian Mixed Vegetables Salad)

Serves: 4

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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

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 of diced tofu or cooked chicken or turkey.

Ingredients

Olive Oil Dressing for Ensalada Rusa

Ensalada Rusa

Preparation

Begin by making the dressing. Pour all the ingredients into a bowl. Mix well. Let dressing stand for 1 hour.

One at a time, quickly boil or steam the first seven vegetables so they remain firm or al dente. Cook these separately because they each have different cooking times. (Do not cook the red onion or celery.) Drain vegetables and let cool for about one hour.

After an hour, mix all cooked vegetables, except for diced beets, and the raw onion and celery. Add the dressing, little by little, to the vegetables to achieve the consistency you want. Once you have done this, you can add salt to taste.

To serve, line a bowl or shallow dish with leaves of lettuce, pour on the mixed vegetables, then top with the diced beets. Refrigerate until ready to eat.

Recipe by Consuelo Ledesma, former PCC Cooks instructor

More about: asparagus, beets, cauliflower, cruciferous vegetables, green beans, potatoes

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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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