Low-Calories Russian Salad Recipe

Ingredients

Servings: 4-6

3 medium potatoes, peeled, cooked and diced

3 medium carrots, peeled, cooked and diced

425g canned sliced beetroot

4 large dill pickles or gherkins

1 cup natural low-fat yoghurt

1/4 tsp dried mustard

1 tbsp vinegar or lemon juice

salt and ground pepper to taste

Cooking Methods

1. Combine potato, carrot, beetroot and pickles in a large salad bowl.
2. Mix together yoghurt, mustard and vinegar and season to taste.
3. Pour over vegetables then mix together.
4. Chill well before serving, for approximately two hours.

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