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Ingredients Jump to Instructions ↓

  1. 2 ea Scallions chopped

  2. 1 ea Delicious apple cored w/skin

  3. 1 ea Green tart apple cored - w/skin

  4. 4 ea Red skin potatos lg.

  5. 1/2lb Chicken meat cubed

  6. 1/2"

  7. 1 ea Carrot lg. scraped

  8. 3/4c English peas

  9. 1 ea Orange peeled

  10. 3 ea Hard boiled egg yolks

  11. 3 T Olive oil

  12. 3/4c Mayonaise

  13. 3/4c Sour cream or plain yogurt

  14. 2 T Cider vinegar

  15. 1/2t Salt

  16. 1/4t White pepper ground

  17. 1 T White wine vinegar

  18. 2 T Parsley fresh chopped

  19. 1 T Dill fresh chopped

Instructions Jump to Ingredients ↑

  1. + Directions : Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1/2" in saize. Boil the carrot until just getting tender. remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatos for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 1" chunks. Mix the fruit and vegetables together with the cooked chicken cubes. Press the egg yolks through a seive and mix with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup each of the mayonaise and the sour cream/yogurt. Season to taste. Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8-12 hours. Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley & dill. Pour over the salad and sprinkle the dill & parsley over this. Srve on bed of lettuce leaves or red cabbage leaves. Origin: Annya Marnikov, Jurga-CIS, circa 1994

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