This yummy Russian Salad with Creamy Mustard Vinaigrette is a lighter, healthier version of a very classic mayonnaise based dish. The deliciously creamy vinaigrette from our cookbook brings a tasty less calorific twist to this easy summer side. We’ve cooked the veggies from scratch as they absorb more dressing mixed into the dressing warm, which makes the salad even tastier, but you can make this with veggie leftovers too. And although the recipe calls for roasted, use vacuum packed beets for speed. Just be sure to drain them well if you don’t want your salad too pink. Enjoy!
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