Red Vegetable Salad
- 2 cups each of cold boiled potatoes
- Beets
- Red cabbage
- 6 tablespoons of oil
- 8 tablespoons of salt
- 1/2 teaspoon pepper
Use 2 cups each of cold boiled potatoes, cold boiled beets and raw red cabbage. Cut the potatoes in thin slices, and the beets fine, and slice the cabbage as thin as possible. Cover with a dressing made of 6 tablespoons of oil, 8 tablespoons of salt and 1/2 teaspoon pepper. Let stand in a cold place and hour before serving.
Submitted by Nov 23, 2009
15 min
30 min
45 min