Light Russian salad by RitaAmordicucina.
We all love Russian salad, but we also know it has lots of calories due to the oil in the mayonnaise. Today I want to offer you a light Russian salad, with well-measured and mixed ingredients, so you won’t notice the absolute lack of mayonnaise. Plus, you can eat it in industrial quantities.
You will find both the traditional preparation and the one with the Thermomix.
thought for you:
- Portions: 7
- Cooking methods: Boiling, Cooking with food processor
- Cuisine: Italian
- Seasonality: All seasons
- Energy 158.77 (Kcal)
- Carbohydrates 16.93 (g) of which sugars 7.14 (g)
- Proteins 13.00 (g)
- Fat 4.65 (g) of which saturated 1.22 (g)of which unsaturated 3.13 (g)
- Fibers 3.78 (g)
- Sodium 610.78 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Light Russian Salad
let’s go shopping
- 7 oz potatoes (cut into small cubes)
- 7 oz carrots (cubed)
- 7 oz peas
- 4 eggs (hard-boiled)
- 3.5 oz canned tuna (drained weight)
- 1¼ cups 0% fat Greek yogurt
- to taste salt
- 3.5 oz olives (to taste)
- 7 oz pickled vegetables
- to taste balsamic glaze
- to taste celery
Light Russian Salad
Tools
what we need to prepare the
- Cutting board
- Knife
- Pot
- Colander
- Bowl
- Small pot
- Plate (or serving platter)
Preparation: Light Russian Salad by RitaAmordicucina
Traditional preparation
Cut the vegetables into small cubes, and boil them in salted water. Cook for 5 minutes, then cool them under cold water.
(Don’t throw away the water, because it’s a good vegetable broth)
Drain the excess oil from the tuna.
Prepare the hard-boiled eggs
When the vegetables and eggs have cooled, transfer them to a bowl with the crumbled tuna, half of the pickled vegetables, 1 chopped hard-boiled egg, and the yogurt.
Gently mix until the ingredients are well combined.
Place the mixture on a serving platter.
Smooth with the back of a wet spoon, distribute the pickled vegetables on the surface. and decorate with the remaining hard-boiled eggs, the olives, celery, and glaze.
Serve it chilled from the refrigerator. Here is the Light Russian Salad by RitaAmordicucina prepared with traditional cooking.
Put 700 g of water in the bowl, place the basket with 4 cold eggs from the refrigerator inside.
close without measuring cup and place the Varoma with all the vegetables cut into cubes on top.
Close with the lid
Cook: 20 min./Varoma/speed 1
. Carefully remove the Varoma
and let the vegetables cool completely.
Cool the eggs under running water, then peel them.
Once they are cold, transfer them to a bowl with the crumbled tuna, half of the pickled vegetables, 1 chopped hard-boiled egg, and the yogurt.
With a spoon, gently mix until the ingredients are well combined.
Spread the mixture on a serving platter.
Smooth with the back of a wet spoon, distribute the pickled vegetables on the surface. and decorate with the remaining hard-boiled eggs, the olives, celery, and glaze.
Serve it chilled from the refrigerator. Here is the Light Russian Salad by RitaAmordicucina prepared with the Thermomix.
storage
Light Russian Salad by RitaAmordicucina
