Recipe - Kjottsalat (Meat Salad)

1 cup Julienne strips of cooked
beef; veal, or lamb
1 cup Julienne strips of baked or
boiled ham
1 tablespoon Minced onion
6 tablespoon Salad oil
2 tablespoon Cider vinegar
One half teaspoon Pepper
1 teaspoon Minced parsley
One fourth cup Heavy cream or dairy sour
cream
1 Hardcooked egg: cut or sliced up
1 Boiled or pickled beet;
cut or sliced up

Hearty salads of meat, chicken, game, or fish are popular on the Norwegian
appetizer table and for cold suppers.

Mix cut meats with onion. Beat together oil, vinegar, pepper, and parsley.
Stir cream into dressing. Mix with meats, combining lightly. Garnish with
cut or sliced up egg and beet. If served on appetizer table, where small servings are
spooned onto guests' plates, this amount makes 6 servings, or 2 or 3
servings as a maindish salad.

Posted to recipeludigest Volume 01 Number 556 by ncanty@juno.com (Nadia I
Canty) on Jan 18, 1998