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Healthy Vegan Olivier Salad: Low-Fat Russian-Style Recipe

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Ingredients

Adjust Servings:
5 potatoes, red skin
2 carrots
1/2 cup peas (canned, boiled)
1/2 cup corn (canned, boiled)
12 pickles
12 red bell peppers, slices pickled
2 tablespoons mustard
3 tablespoons lemon juice
3 tablespoons olive oil, cold pressed
sea salt, to taste
ground pepper, to taste
mayonnaise, vegan low fat (optional)

Nutritional information

193.3
Calories
44 g
Calories From Fat
5 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
737.5 mg
Sodium
33.7 g
Carbs
7.3 g
Dietary Fiber
9.4 g
Sugars
5 g
Protein
366g
Serving Size

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Healthy Vegan Olivier Salad: Low-Fat Russian-Style Recipe

Features:
    Cuisine:

    This is a special recipe for me because I only eat this salad once a year! It's a tradition for us Romanians to make this salad on Christmas and New Year's Eve. The original recipe is Russian and contains meat but it's just as delicious without it.

    I'm not a fan of mayo and I tried to make it as healthy as possible. The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes. The combination is just perfect.

    I hope you like this simple and easy world-known recipe - now healthy!

    • 60 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Vegan, Low Fat a La Russe / Olivier Salad, This is a special recipe for me because I only eat this salad once a year! It’s a tradition for us Romanians to make this salad on Christmas and New Year’s Eve The original recipe is Russian and contains meat but it’s just as delicious without it I’m not a fan of mayo and I tried to make it as healthy as possible The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes The combination is just perfect I hope you like this simple and easy world-known recipe – now healthy!, This is a special recipe for me because I only eat this salad once a year! It’s a tradition for us Romanians to make this salad on Christmas and New Year’s Eve The original recipe is Russian and contains meat but it’s just as delicious without it I’m not a fan of mayo and I tried to make it as healthy as possible The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes The combination is just perfect I hope you like this simple and easy world-known recipe – now healthy!


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    Steps

    1
    Done

    *i Don't Know the Exact Quantities; Add as Much as You Like. Also, Save Some For Decorating the Salad.

    2
    Done

    * If You Want You Can Replace the Lemon's Juice, Mustard and Oil With Mayo.

    3
    Done

    Boil the Unpeeled Potatoes Until Tender.

    4
    Done

    in Another Pot, Boil the Carrots Until Ready.

    5
    Done

    Peel the Boiled Potatoes and Chop Them in Small Pieces. Chop the Boiled Carrot.

    6
    Done

    Chop the Pickled Cucumbers and Bell Peppers.

    7
    Done

    Place Chopped Veggies, Corn and Peas in a Large Bowl and Set Aside.

    8
    Done

    Place 1/3 of a Boiled Peeled Potato in Another Jar - You'll Be Using It to Make the Mayo. Mash the One Third of the Potato. Place It in a Bowl and Add Olive Oil, Mustard, 3 Tbsp Lemon Juice and 3 Tbsp Water. Mix Ingredients Very Well. (skip This If You Use Mayonnaise).

    9
    Done

    Add the Mayonnaise Made in the Steps Above Over the Veggies in the Bowl and Mix Well. Add Salt and Pepper to Taste.

    10
    Done

    Garnish With Low Fat Mayo (optional) and Decorate as You Please.

    11
    Done

    *used an Egg to Decorate but You Can Use Pickles or Bell Pepper If You're Vegan. the Recipe Is Egg-Free.

    Avatar Of Benjamin Kim

    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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