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Low-Calories Russian Salad Recipe



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


Nutrition Facts


Calories 96

Fat Negligible

Carbohydrate 17g

Fiber Excellent

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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