Ingredients:
2 cups peeled and diced carrots
2 cups diced pickled beets
2 cups finely shredded romaine lettuce
2 cups finely shredded cabbage
1 green peppers, diced
1/4 cup finely chopped parsley
3 tablespoons olive oil
3 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon finely ground pepper
1/4 cup minced onions
1/4 cup mayonnaise
1 large hard-boiled eggs, chopped
1/2 cup olives (optional)
Directions:
Bring 1 1/2 quart water to boil in medium saucepan.
Add carrots and cook for 5 minutes.
Drain in colander under running water until cool.
Transfer to large serving bowl.
Stir in beets, lettuce, cabbage, green pepper and parsley.
Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
Whisk in onion and mayonnaise to blend.
Toss vegetables with mayonnaise dressing to coat.
Sprinkle top with chopped eggs and olives, if desired.
Servings: 8
Time preparation: 20 min.
Time total: 20 min.