Recipe(tried): Ensalada Russa, Russian Salad - Gladys, It's My Honor

Gladys: It is my honor and great pleasure to share some of my Guatemalan heritage with you. I was born in the United States. My mother was sent to New Orleans to live with an aunt to study, but mostly to put some distance between her and a young man my grandparents did not approve of. The young man, although very handsome and from a very prominent family, used to like to drink a lot.....he was madly in love with my mother, who had a close resemblence to Marilyn Monroe.....Very blonde and gorgeous blue eyes. He would show up at my mother's house late at night accompanied with musicians to seranade her...He was a cadet at a local military school and of course, the uniform only added to his already good looks!! She met my dad when he was an apprentice architect working under his father who was a renowned builder and designer here in New Orleans. They were remodeling her aunt"s home and a blind date was arranged for them to meet. The rest is history!!

When my mother died 22 years ago at the age of 50, there was a huge memorial service held for her in Guatemala. At the back of the church was the man who loved her so much as a young cadet, sobbing over her death! Imagine! Someone still so in love after all those years! My grandparents were right, though....he ended up an alcholic and would not have made a good husband. What a blessing for ME!!

I WILL START MY TRIBUTE TO GUATEMALA BY POSTING A SALAD THAT IS ONE OF MY FAVORITES. It is called Ensalada Russa, RUSSIAN SALADAll vegetables should be fresh, cooked and well drained. Canned vegetables can be used with great success, but fresh is always better.

3 medium potatoes, cubed or 2 cans sliced new potatoes
2 cups petit pois peas, or 1 can
2 cups fresh green beans,cut or 1 can cut green beans
1 cup diced carrots, or 1 can diced carrots
1 cup diced beets, or canned
1 cup sliced mushrooms, sauteed or canned
1 cup small pimento stuffed olives
1 small jar coctail opnions, drained
3 small jars marinated artichoke hearts and their oil
3 tablespoons chopped parsley
4 hard boiled eggs, peeled and sliced
1 cup asparagus spears or 1 can asparagus spears

Dressing

2 1/2 cups Hellman's mayonnaise
1/4 cup red wine vinegar
Garlic, granulated to taste
salt and lemon-pepper to taste (note: when using canned vegetables, I would eliminate the extra salt.)

Place all ingredients, except asparagus and hard boiled eggs in a large glass or plastic bowl. Mix dressing ingredients and pour over vegetables. Gently toss and cover tightly. Allow to marinate in the refrigerator for at least four hours or overnight. Serve in lettuce "cups" and garnish with asparagus spears and hardboiled eggs if desired.

For a buffet, line a large, shallow bowl with decorative lettuce such as red leaf, etc. and top with marinated vegetables. Garnish with the asparagus and hardboiled eggs arranged in a decorative pattern.

To make this a main dish for a ladies luncheon, place a lettuce"cup" on individual salad plates. Top with julienned slices of ham, turkey or chicken, or any combination of these meats. Place asparagus spears and hardboiled eggs on top. Serve with hard rolls and butter or assorted crackers.

I must say, whenever I serve this salad, there is hardly any left over!!!! It is especially good served with baked ham or fried chicken!! Enjoy!