Salads

Quick Chicken Salad - 3

Submitted by Russian_Cuisine on Thu, 11/08/2018 - 01:18.

Ingredients:

5.2 oz (150 g) ground hard cheese
7 oz smoked chicken fillet, boneless and skinless
1 medium carrot
1 can yellow sweet corn
1 medium fresh cucumber
1 garlic clove, optionally
White sauce on your taste

Method:

Let a corn drip, and put into a salad bowl.

Cut all ingredients into thin short strips (or, grate on a large grater).

Stir all ingredients, decorate with chopped greens, and serve.

“White Robe” Salad

Submitted by Nobility_Cuisine on Sun, 10/21/2018 - 17:04.

Ingredients:

11.5 oz (300 g) smoked chicken
4 egg, hard-boiled
1.7 oz (50 g) soft cheese
2 medium potato, boiled
1 medium onion
White sauce, or mayonnaise on your taste
1 tbsp vinegar

Method:

Freeze a soft cheese.

Cut a chicken meat into small cubes.

Peel an onion, chop it thinly, and put into a colander.

Pour a mixture from a 1 tbsp vinegar and 2-3 tbsp hot water into the colander on top, then set colander aside to let to drip.

Put the chicken meat into a round on a flat dish, and draw a web, using a white sauce, on top.

A next salad' layer is the onion.

Then, grate potatoes on a large grater over the onions, and draw a web using a white sauce on top.

Then, grate egg yolks on top.

Then, grate the soft cheese on top, and draw a web using a white sauce on top.

Then, grate the egg whites on top, and let a salad to sit for about 2-3 hours in a refrigerator.

Take the salad out, let to warm a little, and serve.

Eggplant's Salad - 2

Submitted by Russian_Cuisine on Sun, 10/21/2018 - 16:14.

Ingredients:

3 young eggplant
3 medium tomato
3 egg, hard-boiled
3 basil leaf
2 oz vegetable oil
2 oz mayonnaise
1 garlic clove
Pinch of salt
Pinch of ground black pepper

Method:

Wash eggplants and tomatoes, then dry them out.

Cut off the eggplants' ends.

Cut eggplants into thin short strips, stir with a salt, and let to sit for 15 minutes.

Cut the tomatoes into thin strips.

Cut peeled eggs into thin strips.

In a salad bowl, stir the eggs and tomatoes.

Stir-fry eggplants with a vegetable oil for about 3-4 minutes.

Put the fried eggplants on paper towel, to remove the oil and to chill.

Chop basil leaves, and press a garlic into the salad bowl.

Stir all ingredients in salad bowl, and serve.

“Tiffany” Salad

Submitted by Nobility_Cuisine on Sun, 09/23/2018 - 20:10.

Ingredients:

1 chicken fillet, boiled
3.5 oz (100 g) peeled walnut
7 oz (200 g) white seedless grape
3.5 oz (100 g) semi-hard cheese, ground
2 egg, hard-boiled
3.5 oz (100 g) Mayonnaise, or other white sauce
1/2 tsp curry powder
1/3 tsp salt
3 tbsp vegetable oil
1.7 oz (50 g) any green salad

Method:

Chop a chicken meat thinly, put it into a pre-heated skillet with a vegetable oil.

Sprinkle the chicken with a curry powder, and stir-fry for about 3 minutes.

Set aside to chill.

Grate walnuts.

Shred eggs.

Wash grapes, and cut into halves.

On a salad plate, put green salad leaves.

Sprinkle with a mayonnaise, and place chicken meats on top.

Sprinkle with mayonnaise, and then sprinkle with the ground walnuts.

Put the ground eggs on top, and sprinkle with ground walnuts and mayonnaise.

Put a ground cheese on top, and sprinkle with mayonnaise.

Cover a salad with the grape halves evenly.

Then, cover the plate with a clear wrap, and place it into a refrigerator for 2-3 hours, then serve.

Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 08/25/2018 - 18:34.

Ingredients:

5 medium boiled potato
1 medium boiled beet
2 brined cucumber
0.25 lb sauerkraut
1 green apple
5 stalk spring onion

For dressing:

3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.

Cut sauerkraut into short stripes.
To make a dressing, blend oil with salt, sugar, vinegar, and mustard together.

To serve, stir all vegetables with the dressing, put in a salad bowl, and decorate with chopped spring onions, and with (optionally) fresh cucumbers.

Warm Salad with Chanterelles

Submitted by Nobility_Cuisine on Sun, 08/19/2018 - 09:18.

Ingredients for 1:

3.5 oz (100 g) ground beef
1.7 oz (50 g) chanterelle
0.5 oz (15 g) shallot onion
1.7 oz (50 g) salted cucumber
1.5 tbsp vegetable oil
Salt, ground pepper, hot sauce, parsley, and mustard on your taste

Method:

Stir-fry a ground beef in a skillet with ½ tbsp a vegetable oil.

Chop salted cucumbers thinly.

Cut chanterelles, and stir-fry in a skillet with a salt, a pepper, and with ½ tbsp the vegetable oil.

Chop a parsley thinly.

Stir well all ingredients together, and serve.

Decorate a dish as you like.

Mushroom-Cucumber Salad

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:01.

Ingredients per portion:

2 gherkin
1.7 oz (50 g) salted mushrooms
1/2 large sweet red onion
2 tbsp vegetable oil
1 pinch ground black peppercorn
2 pinch sugar
1 stalk spring onion

Method:

Peel an onion, and slice into thin half-rounds.

Sprinkle the onions with a sugar, stir, and set aside.

Cut mushrooms into short thin strips, and wash them in a colander under a cold water.

Let to drip.

Slice gherkins into thin half-rounds.

Chop a spring onion.

Stir all ingredients, and let to sit for about 10-15 minutes before serving.

Salad “Short Stop”

Submitted by Russian_Cuisine on Sun, 04/01/2018 - 01:23.

Ingredients:

10-11 oz (250-300 f) smoked chicken fillet
3 large tomatoes
3 large egg
¾ cup croutons
Salt, ground pepper, and mayonnaise on your taste

Method:

Cut all ingredients into 1/2”-side cubes.

Stir all ingredients, and serve.

Cabbage Salad “Kindergarten”

Submitted by Russian_Cuisine on Sun, 02/04/2018 - 17:00.

Ingredients:

17.5 oz (500 g) cabbage
1 English cucumber
2 medium carrot
1 tbsp vinegar
1 tbsp sugar
2 tbsp vegetable oil
1 pinch salt
1 pinch chopped dill

Method:

Peel an onion, a cucumber, and carrots, and chop them thinly.

Chop a cabbage very thinly, and press by hands, to make the cabbage soft.

Stir all vegetables in a salad bowl.

Add a salt, a vinegar, a sugar, a vegetable oil, and a dill into the bowl, and stir thoroughly.

Cover bowl with a lid, and place into a freezer for 2 hours.

Take out, let to warm, and serve.

Salad Pompadour

Submitted by Nobility_Cuisine on Sun, 01/21/2018 - 13:15.

Ingredients:

4 egg, hard-boiled
8.7 oz (250 g) hard cheese
1 tsp sugar
2 apple
1 medium onion
1 pinch salt
1 pinch mix of peppers
1 tsp lemon juice
2 tsp apple vinegar
White sauce on your taste

Method:

Peel an onion, slice into half-rounds, and put into an enameled dish.

Sprinkle onions with a sugar and a salt, stir well, and let to sit for 10 minutes.

Peel eggs, and grate on a small grater.

Place the onions in a colander, and pour ½ G a boiling water on top.

Dry onions out, and stir with an apple vinegar.

Peel apples, remove their middles with seeds, grate on a large grater, and put into other enameled dish.

Sprinkle the apples with a lemon juice, stir, and set aside.

Grate a cheese on the large grater, and stir with a white sauce well.

In a salad bowl, put brined onions, a layer of white sauce-cheese mix, ground eggs, layer of white sauce-cheese mix on top, grated apple, layer of white sauce-cheese mix on top, and decorate with pomegranate seeds, kiwi slices, etc.