A fresh tangy salad from Russia, Kazan Salad may be served as part of a summer buffet or on its own for a Sunday lunch.
1 small lettuce, outer leaves removed, washed and separated into leaves
4 oz. cold cooked beef, cut into julienne strips
1 medium-sized cold cooked potato, cubed
1 medium-sized cold cooked carrot, thinly sliced
1 small pickled cucumber, thinly sliced
2 tablespoons cold cooked peas
6 tablespoons sour cream
1 hard-boiled egg, quartered
1 medium-sized apple, cored and quartered
1 tablespoon chopped fresh parsley
Arrange the lettuce leaves in a medium-sized salad bowl.
In a medium-sized mixing bowl, com-bine the beef strips, potato, carrot, cucumber and peas. Stir in the sour cream.
Spoon the beef and vegetable mixture on to the lettuce leaves and place the egg and apple quarters decoratively over the top.
Sprinkle with the parsley and serve.