All Easy Recipes. Cook all that you can cook. Viennese Veal - Asparagus Salad
What You Need:            (To Serve: 6 - 8)
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  • 3 cups diced cold, cooked veal
  • 1 cup diced celery
  • cup diced cold, cooked or canned beets
  • 1 medium-sized onion, peeled and chopped
  • 1/3 cup minced dill pickle
  • About cup sour cream
  • 1/3 cup mayonnaise
  • Salt, pepper to taste
  • 2 cups cut-up cold, cooked asparagus
  • cup chopped chives
  • 2 hard-cooked eggs, shelled and quartered

  • How To Cook:
    1. Combine veal, celery, beets, onion, and pickle in a large bowl.

    2. Mix sour cream mayonnaise, salt and pepper; add to veal mixture.

    3. Carefully fold in asparagus and more sour cream, if desired.

    4. Spoon into a bowl or serving dish.

    5. Sprinkle with chives, and garnish with egg quarters.

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