Japanese Salad
- Beets, as many as desired
- 1 cup diced celery
- few drops onion juice
- French Dressing
- 2 cups cold, boiled potatoes
- 1 tablespoon chopped parsley
- 1 tablespoon pecans
- mayonnaise
After beets have been cooked and skinned, remove the centers with a sharp knife. Let them stand in weak vinegar on ice. Cut potatoes into dice, add celery, parsley, and onion juice, and marinate with French dressing, after mixing all together with a fork. Add nuts. When ready to serve, dry beet cups, fill with mixture, and place one beet on each plate, on which has been placed a nest of lettuce leaves. Top each with a teaspoon mayonnaise just before serving.
Submitted by Jul 28, 2009
15 min
30 min
45 min