Russian onion salad

Yield: 4 servings

Measure Ingredient
2 eaches Onions, large sliced
1 tablespoon Lemon juice
2 eaches Oranges, peeled, seeded, chopped
2 tablespoons Orange juice
½ cup Cucumbers, peeled, sliced
4 tablespoons Olive oil
½ teaspoon Rosemary
¼ teaspoon Salt
¼ teaspoon Pepper
1 each Egg, hard-boiled, chopped

Mix all ingredients in a large bowl. Cover and chill. Place upon a bed of lettuce or cabbage leaves. very good with fish or poultry dishes. Origin: Chef Taisha Goliniski, Hotel Gorky, Rostov-CIS circa- 1994 Submitted By DON HOUSTON On 04-26-95

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