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Russian Onion Salad

beef, russian, salads, vegetables

2 onions, large sliced
1 tablespoon lemon juice
2 oranges, peeled, seeded, chopped
2 tablespoon orange juice
1/2 cup cucumbers, peeled, sliced
4 tablespoon olive oil
1/2 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, hard-boiled, chopped

Mix all ingredients in a large bowl. Cover and chill. Place upon a bed of lettuce or cabbage leaves. very good with fish or poultry dishes. Origin: Chef Taisha Goliniski, Hotel Gorky, Rostov-CIS circa- 1994 From: Don Houston Date: 04-26 Cooking From: Gail Shipp Date: 13 Dec 96 National Cooking Echo Ä

Yield: 4 servings

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