| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Norwegian | 1 | Servings | |
INGREDIENTS
| 1 | c | Julienne strips of cooked |
| beef veal or lamb | ||
| 1 | c | Julienne strips of baked or |
| boiled ham | ||
| 1 | T | Minced onion |
| 6 | T | Salad oil |
| 2 | T | Cider vinegar |
| 1/2 | t | Pepper |
| 1 | t | Minced parsley |
| 1/4 | c | Heavy cream or dairy sour |
| cream | ||
| 1 | Hard-cooked egg: sliced | |
| 1 | Boiled or pickled beet | |
| sliced |
INSTRUCTIONS
Hearty salads of meat, chicken, game, or fish are popular on the Norwegian appetizer table and for cold suppers. Mix cut meats with onion. Beat together oil, vinegar, pepper, and parsley. Stir cream into dressing. Mix with meats, combining lightly. Garnish with sliced egg and beet. If served on appetizer table, where small servings are spooned onto guests' plates, this amount makes 6 servings, or 2 or 3 servings as a main-dish salad. Posted to recipelu-digest Volume 01 Number 556 by ncanty@juno.com (Nadia I Canty) on Jan 18, 1998
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