Kjottsalat (meat salad)

1 Servings

Ingredients

Quantity Ingredient
1 cup Julienne strips of cooked beef; veal, or lamb
1 cup Julienne strips of baked or boiled ham
1 tablespoon Minced onion
6 tablespoons Salad oil
2 tablespoons Cider vinegar
½ teaspoon Pepper
1 teaspoon Minced parsley
¼ cup Heavy cream or dairy sour cream
1 Hard-cooked egg: sliced
1 Boiled or pickled beet; sliced

Directions

Hearty salads of meat, chicken, game, or fish are popular on the Norwegian appetizer table and for cold suppers.

Mix cut meats with onion. Beat together oil, vinegar, pepper, and parsley.

Stir cream into dressing. Mix with meats, combining lightly. Garnish with sliced egg and beet. If served on appetizer table, where small servings are spooned onto guests' plates, this amount makes 6 servings, or 2 or 3 servings as a main-dish salad.

Posted to recipelu-digest Volume 01 Number 556 by ncanty@... (Nadia I Canty) on Jan 18, 1998

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