Salads

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.

Salad Meat and Pearl

Submitted by Russian_Cuisine on Sun, 01/21/2018 - 13:08.

Ingredients:

7 oz (200 g) ground meat
7 oz (200 g) pearl barley grain, boiled
1 tbsp vegetable oil
3 tbsp mayonnaise
1/3 tsp salt
1 small onion (2 oz)
3.5 oz cucumber
Vinegar on your taste

Method:

Peel an onion, and chop into small cubes.

Add a vinegar into a dish with the onions, and stir.

Cut a cucumber into thin stripes.

Pre-heat a skillet with a vegetable oil, add a ground meat, and stir-fry the meat, stirring permanently, for about 10 minutes.

Dry out onions, and stir all ingredients together.

Serve immediately.

Note:

If you prefer a rice, you may substitute pearl barley to rice.

Salad “Fun”

Submitted by Nobility_Cuisine on Sat, 01/13/2018 - 16:38.

Ingredients for 4:

1 carrot (~ 3 oz, or 80 g)
6.2 oz (180 g) cauliflower, boiled
3.5 oz (100 g) canned green pea
7 oz (200 g) cucumber, chopped
4.2 oz (140 g) green beans, boiled
14 oz (400 g) crabmeat
7 oz (200 g) heavy whipping cream
1 oz (28 g) ground horseradish
3 oz (80 g) mayonnaise
1.5 oz (40 g) walnut, crushed

Method:

Peel carrots, chop into medium cubes, and boil in a salted water.

Slice boiled green beans into quarters.

Stir all vegetables, a half of a whipping cream, a mayonnaise, and a ground horseradish together.

Put the vegetables into a salad bowl.

Put the second half of the whipped cream on top, then a crabmeat, and ground walnuts on top.

Let to sit for about 15 minutes, and serve.

Zhar's Salad

Submitted by Russian_Cuisine on Sat, 01/13/2018 - 16:24.

Ingredients:

35 oz (1 Kg) frozen calamari
4 medium potato, boiled
5 egg, hard-boiled
7 oz (200 g) hard cheese
7 oz (200 g) red caviar
2 medium onion
Mayonnaise and spices on your taste

Method:

Put calamari into a boiling salted water, and boil for about 2-3 minutes after the water starts to boiling once more, then dry them out, and put them into a cold water.

Grate a cheese, potatoes (on a large grater), and eggs (on medium grater) separately.

Peel the calamari, and cut them into thin short strips.

Chop the onions, place in a colander, and pour boiling water on top, if the onions are too bitter.

Let to drip.

Collect a salad:

Put a layer of boiled calamari into a salad bowl, and sprinkle with a mayonnaise and a caviar.

Put a layer of onions on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded potato on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded cheese on top, and sprinkle with a mayonnaise and a caviar.

Repeat until you run out of ingredients.

Decorate a salad with a shredded egg yolk and with caviar.

Cover the bowl, and place in a refrigerator at least for 30 minutes.

Serve cold.

Salad Prague

Submitted by Nobility_Cuisine on Sun, 12/24/2017 - 11:52.

Ingredients:

12.5 oz (350 g) chicken breath fillet
3.5 oz (100 g) pitted prune
3.5 oz (100 g) canned green pea
3.5 oz (100 g) peeled walnut
3 egg, hard-boiled
3-4 gherkin
1 onion
2 carrot
1.5 tbsp vinegar
Salt, pepper, mayonnaise on your taste

Method:

Boil a meat and a carrot until they are ready, then chop into small cubes.

Wash prunes, then pour a boiling water over them to cover, and let to sit for 5 minutes.

Dry out the prunes, and chop into cubes.

Chop gherkins into cubes.

Dry peas out.

Peel onions, chop into small cubes, and stir with a vinegar, a salt, and a pepper, and 1 tbsp a water.

Stir-fry walnuts in a dry skillet for 1 minute, and grate.

Collect a salad: a chicken meat layer, an eggs layer, a carrot layer, a peas layer, a walnut layer, and a prune layer.

Sprinkle a mayonnaise between the layers, and decorate a salad with mayonnaise (or other white sauce) and green peas.

Cover a dish with the salad, and set in a refrigerator for 2 hours, then serve.

Chicken Salad – 6

Submitted by Nobility_Cuisine on Sun, 12/10/2017 - 18:19.

Ingredients:

11.5 oz (300 g) chicken breast, boiled
1 medium English cucumber
4 egg, hard-boiled
1 garlic clove, peeled
3.5 oz (100 g) semi-hard cheese, shredded
3.5 oz (100 g) sour cream
Salt and ground black pepper on your taste

Method:

Cut cucumbers into small pieces.

Peel eggs, and grate them.

Cut a chicken meat into thin short stripes.

Cover a bowl with a large piece of a clear wrap.

Put a layer of a ground cheese on a bottom.

Put a half of the shredded eggs on top.

Sprinkle with a sour cream, a salt, and a pepper.

Put a half of the ground cucumbers on top, sprinkle them with sour cream, and put a half of the chicken meat on top.

Sprinkle with sour cream, salt, and pepper, and repeat layers: eggs, cucumbers, chicken meats, and sour cream-salt-pepper.

Cover a salad with the wrap, and place in a refrigerator to chill for about 2 hours.

To serve, turn the salad on a flat dish, and remove wrap.

Cheese layer will be on top.

Eggplant Salad

Submitted by Russian_Cuisine on Thu, 09/28/2017 - 03:33.

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 G water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and sweet peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.