Salads

Fitness Salad

Submitted by Russian_Cuisine on Sat, 12/24/2016 - 15:20.

Ingredients:

4-5 celery stalk
1 handful fried peanut
1 oz cashew nut
4.2 oz (120 g) prune
Greens: parsley, cilantro, rucola, on your taste
3-3.5 oz (80 – 100 g) Feta cheese
2 tbsp lemon juice
1 tbsp vegetable oil
Salt, ground black pepper, soy sauce on your taste

Method:

Take a deep transparent salad bowl.

Wash a celery, and chop it into medium cubes.

Chop greens separately.

Crumble nuts.

Cut a cheese into medium cubes.

Cut pitted prunes into quarters.

Blend a lemon juice, a soy sauce, a vegetable oil, and a pepper.

Stir all ingredients in a bowl, and a salad is ready.

Note:

You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.

Salad from Green Vegetables with Breadcrumb Sauce

Submitted by Russian_Cuisine on Sun, 11/27/2016 - 06:54.

Ingredients:

7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped

Method:

Pre-heat a skillet with a vegetable oil.

Stir-fry breadcrumbs for about 3-5 minutes.

Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.

Or, press a torn green salad a little, until it gives a juice.

Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.

Salad with baked pork and cheese

Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.

Ingredients:

7 oz (200 g) baked pork
5.2 oz (150 g) any cheese
3 hard-boiled egg, peeled
Chopped greens on your taste
Pinch of salt
3 tbsp mayonnaise, or other white sauce
Green salad leaves, to tear

Method:

Slice a piece of a baked pork into thin short strips.

Grate cheese on a large grater.

Chop hard-boiled eggs thinly, and sprinkle with a salt.

Stir all ingredients, and serve over leaves of a green salad .

Warm Chicken Salad with Lentil

Submitted by Nobility_Cuisine on Sun, 11/20/2016 - 08:40.

Ingredients:

21 oz (600 g) chicken meat
2.1 oz (60 g) dry lentil
5 tbsp vegetable oil
2-3 tbsp 3% vinegar
2 tbsp dry red wine
Greens: freshly chopped parsley, green salad
Salt and pepper on your taste

Method:

Boil a lentil until a readiness.

Pre-heat a vegetable oil (3 tbsp) in a skillet, and put a chicken into it.

Sprinkle the chicken with a salt and a pepper, and fry on both sides until its readiness.

Slice the chicken into very thin slices, and stir with the lentil, a green salad, and a parsley.

Blend a vinegar, a wine, the vegetable oil, salt, and pepper.

Pour over a salad, stir well, and serve warm.

Watermelon – Feta Cheese Salad

Submitted by Nobility_Cuisine on Sat, 10/29/2016 - 14:54.

Ingredients:

4 tbsp red wine vinegar
1 tsp salt
¼ tsp ground black pepper
½ cup vegetable oil

1 medium cucumber, peeled
½ medium red onion, peeled
3 medium tomato, diced
3.5 cup seedless watermelon, cut into medium cubes
7 oz (200 g) Feta cheese, cut into small cubes
1 medium sweet red pepper, peeled and diced
1 cup mint green, chopped

Method:

Blend a vinegar, a ground pepper, and a salt together, then add a vegetable oil, and blend more.

Set a dressing aside.

Slice a cucumber into half-rounds (remove seeds before if necessary).

Stir all hard ingredients, add the dressing, and stir well one more.

Serve immediately.

Note:

This salad is good as a side dish to a fried fish, or to a fried meat.

Vinegeret with Beans

Submitted by Russian_Cuisine on Mon, 10/24/2016 - 14:56.

Ingredients:

5.2 oz (150 g) sauerkraut
5.2 oz (150 g) canned bean
4 boiled potato
2 boiled carrot
2 medium boiled beet root
2 medium salted cucumber
2 medium onion
5 tbsp vegetable oil
Salt and sugar on your taste

Method:

Peel potatoes, carrots, beets, onions, and cucumbers.

Press a sauerkraut to remove a sour juice, and cut into 1" length pieces.

Cut all other vegetables into small cubes.

Stir all ingredients, let to sit for about 15 minutes, and serve.

Ant's Hill Salad

Submitted by Nobility_Cuisine on Mon, 09/05/2016 - 06:22.

Ingredients:

11.5 oz (300 g) smoked chicken
2 medium potato, boiled

3.5 oz (100 g) dried black plum, pitted
5 hard-boiled egg
7 oz (200 g) cheese
7 oz (200 g) champignon
2 medium onion
2 garlic cloves
½ cup crushed walnut
Sauce, ground pepper, salt, chopped greens on your taste

Method:

Soak plums in a hot water for 30 minutes, than dry out, and chop.

Press a garlic, and stir with a sauce.

Chop mushrooms and onions, and stir-fry until the onions turn transparent.

Chop all other ingredients.

Make a layered salad: chicken, and sauce, and pinch of walnut is a bottom layer.

Put a mixture mushrooms + onions + sauce + pinch of walnuts on top.

Put potatoes +eggs +sauce +pinch of walnuts over it.

Put chopped plums + sauce over it.

Ground cheese is a top layer.

Chill a salad in a refrigerator overnight.

Decorate with chopped greens and walnuts, and serve.

Note: You may make it in portion dishes also.

Egg and Carrot Salad

Submitted by Nobility_Cuisine on Sun, 08/07/2016 - 23:40.

Ingredients:

2-3 carrot
3 hard-boiled egg
5 stalk spring onion
2-3 tbsp plain yogurt
Salt and pepper on your taste

Method:

Peel carrots, onions, and eggs.

Shred the carrots thinly, and place into a salad bowl.

Chop the eggs.

Add a salt, a pepper, and a yogurt into the bowl with carrots, and stir well.

Chop the spring onions.

Put eggs and onions into bowl, stir, and serve.

Cheese-n-Egg Salad

Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.

Ingredients:

11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste

Method:

Freeze a melted cheese, then grate on a small grater.

Grate eggs on the same grater.

Press a garlic.

Stir all ingredients well, and set in a refrigerator for 15-20 minutes.

Then, decorate on your taste, and serve.

Low-calories Herring Salad

Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.

Ingredients for 4:

1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste

Ingredients for dressing:

Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper

Method:

Peel onions, slice onto thin half-rings, and put in a bowl.

Pour a boiling water on top, let to sit for 1 minute, and let to drip off.

Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.

Cut an apple into1/2”-size cubes (remove seeds, of course).

Chop greens (spring onion, parsley, etc. - on your taste.

Put the apples, herring's pieces, and onions into a salad bowl, and stir.

To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.

Try, and add more ingredients if necessary.

Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.

Then, decorate with chopped greens, and serve.