Slimming World Russian Salad – Today’s recipe for Slimming World Russian Salad is an adapted recipe from the Slimming World website.
Only 1/2 Syn per Serving
Today’s recipe for Slimming World Russian Salad is an adapted recipe from the Slimming World website.
We have both been trying to eat healthier in the New Year, not just to lose weight, but to aid in reducing my high cholesterol, and high blood pressure too.
I am already very active, and doing 10,000 steps a day is easy, as I often do at least 12,000 to 15,000 steps a day.
But, we both had to get back on the healthy eating wagon, and so my recipe Slimming World Russian Salad is one recipe that we both loved, so I thought I would share it with you all today.
It’s based on the classic Russian Salad, beloved of all cold buffets, barbeques and salad bars. It’s basically cooked vegetables which are bound together in a creamy mayonnaise dressing.
The recipe is healthy insofar as you will get loads of your five-a-day from it, but, it’s the mayonnaise that adds the fat and calories.
So, I have managed to tweak a Slimming World recipe to my own taste and preferences, and have created a wonderfully tangy, low-fat and yet still a creamy dressing.
You will often see eggs in Russian Salad, and I would have added eggs to my recipe, but, we had already had boiled eggs for breakfast, so I omitted them this time.
The original recipe also suggests you add cooked beef to the salad, but as we are having beef tonight in a stir-fry, I added smoked ham.
You can however leave the ham out for a vegetarian salad, which I may do in the future, making it more of a side dish, rather than a main meal.
We both love pickles, so I was deliberately generous with the gherkins, and I also added more mustard and lemon juice to the creamy dressing than was listed.
We both really enjoyed this today with 4 Ryvita Rye Crispbreads each, as part of our HEb allowance on Slimming World, and with an extra lean slice of smoked ham.
For those of you who follow the Slimming World diet, this comes in at 1/2 syn per portion, and the recipe makes 2 generous portions.
I hope you enjoy it as much as we did, and don’t forget that without the meat, it makes a fabulous side dish for barbeques, picnics and all manner of cold buffets.
What’s in a Name?
A quick historical note, Russian Salad is also known as OLIVIER SALAD, and is traditionally served on New Year’s Eve in Russia.
Also served at other special celebrations, parties and family gatherings. Sometimes called Olivie Salad.
It’s named after the inventor of the salad, Lucian Olivier, who was a Belgian chef at The Hermitage during the 1860’s, one of Moscow’s most famous restaurants.
The most commonly added ingredients to the salad are potatoes, carrots, peas, onion, hard-boiled eggs, dill pickles and either diced cooked chicken or smoked garlic sausage.
Options and Notes
- Make it vegetarian by omitting the ham.
- Make it vegan by using a plant-based mayonnaise and omitting the yoghurt.
- Add 100g cooked shredded beef, or cooked shredded chicken, or diced garlic sausage.
- Add a small bunch of diced Spring onions, or a thinly sliced red onion.
- Add 2 x quartered boiled eggs.
- NOTE on calories: This serves 2 people for a main meal with 4 x rye crispbreads, OR, 4 people as a side dish.
- Slimming World: Slimming World:
More Salad Recipes
- Amish Style Macaroni Salad
- Healthy Cajun Chicken Salad
- Steak and Mexican Bean Salad with Baby Spinach
- Bacon, New Potato & Green Bean Salad
- Updating a Classic! Bacon and Egg Caesar Salad
- A Classic Greek Salad Recipe
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Recipe for Slimming World Russian Salad
- 2 medium potatoes, peeled and cut into small 1cm to 2cm cubes
- 1 large carrot, peeled and cut into small 1cm to 2cm cubes
- 115g fresh green beans, trimmed and cut into small lengths
- 100g fresh garden peas
- 2 level tablespoons extra-light mayonnaise
- 1 teaspoon garlic granules
- 100g fat-free natural yoghurt, I used Fage
- 1/2 teaspoon ready-made English mustard
- Juice of 1 lemon
- 10 small pickled gherkins, diced into small cubes
- 100g lean smoked ham, cut into small pieces
- 1 large cooked beetroot, finely diced
- 4 to 5 fronds (stems) fresh dill, roughly chopped, plus extra to serve
- Boil the potatoes and carrots together in a pan of boiling water for about 5 to 6 minutes; then add the green beans and cook for a further 3 to 4 minutes before adding the peas.
- Bring back to the boil and cook for 2 minutes. Drain the vegetables and place them in a sieve to cool.
- Meanwhile make the dressing in a large bowl by whisking together the mayonnaise, garlic granules, yoghurt, mustard and the juice of 1 lemon.
- Add the cold cooked vegetables, and gently stir in the gherkins, ham and the beetroot.
- Add the chopped dill and spoon the salad onto a serving platter. Garnish with extra dill.
- Serve with rye crispbreads and extra cooked ham.
Make it vegetarian by omitting the ham.
Make it vegan by using a plant-based mayonnaise.
Add 100g cooked shredded beef, or cooked chicken, or garlic sausage.
Add a small bunch of diced Spring onions, or a thinly sliced red onion.
Add 2 x quartered boiled eggs.
NOTE on calories:
This serves 2 people for a main meal with 4 x rye crispbreads, OR, 4 people as a side dish.
Counts as 1/2 Syn when served to 2 people and Syn free when served as a side dish for 4 people.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 461Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 26mgSodium 776mgCarbohydrates 69gFiber 10gSugar 20gProtein 27g