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Print this Recipe    Russian 02

Russian Salad
Makes 8-10 servings.

1 cup baby lima beans; frozen
1 cup cut green beans; frozen
1 cup green peas; frozen
1 1/2 cups fresh carrots; sliced
1 cup celery; thinly sliced
1/4 cup onion; finely chopped
2 Tbsp. parsley
1 small cauliflower; broken into flowerets
1 cup French dressing

2 cups mayonnaise
1 tsp. prepared mustard
1 tsp. curry powder
1 tsp. salt
1/2 tsp. chervil

Cook (separately) the lima beans, green beans, peas, carrots and
cauliflower, until just barely tender. Drain and chill immediately.
Gently combine vegetables in a glass or crockery bowl. Pour over
1 cup French dressing. Cover with plastic wrap and refrigerate
overnight. Three hours before serving, drain vegetables and add
the celery, onion, and parsley. Blend together the mayonnaise,
mustard, curry powder, salt and chervil. Combine with vegetables
and toss.

Place a mound of salad on lettuce-lined serving platter and garnish
as desired with either deviled egg halves, cooked shrimp, halved
cherry tomatoes, sardines or cucumber fingers.

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