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Viennese Veal - Asparagus Salad
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| What You Need: |
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3 cups diced cold, cooked veal
1 cup diced celery
½ cup diced cold, cooked or canned beets
1 medium-sized onion, peeled and chopped
1/3 cup minced dill pickle
About ½ cup sour cream
1/3 cup mayonnaise
Salt, pepper to taste
2 cups cut-up cold, cooked asparagus
¼ cup chopped chives
2 hard-cooked eggs, shelled and quartered
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| How To Cook: |
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1. Combine veal, celery, beets, onion, and pickle in a large bowl.
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2. Mix sour cream mayonnaise, salt and pepper; add to veal mixture.
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3. Carefully fold in asparagus and more sour cream, if desired.
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4. Spoon into a bowl or serving dish.
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5. Sprinkle with chives, and garnish with egg quarters.
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