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DescriptionEdit

In Romanian: Vinegreta II

IngredientsEdit

DirectionsEdit

  1. Keep the herring in warm water for 5 – 6 hours, with the belly split open.
  2. Remove all bones, cut into finger thick strips and add to the salad.
  3. Boil separately the beet, potatoes, carrot and peas or beans.
  4. Let cool.
  5. Thinly slice the potatoes, carrot and beet and then mix with the peas or beans, chopped onion, and rounds of hard boiled eggs and pickle.
  6. Add salt, oil and vinegar.
  7. Mix well and let stand at least an hour to mix the flavors.
  8. Arrange everything in the salad bowl and garnish with olives.

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