Green Cabbage-Calamari Salad

Submitted by Russian_Cuisine on Sat, 01/26/2008 - 11:10.

1/3 lb green cabbage, grated or cut into Angel-Hair style
0.75 lb boiled squid (calamari)
3 tbsp grated carrots
3 tbsp green onion cuts
4 tbsp Mayonnaise


Soften cabbage with 1/3 tsp salt, until a juice come out.
Cut calamari into julienne-style cuts, mix all ingredients, and serve.

Chicken-Mushroom-Cheese Salad

Submitted by Russian_Cuisine on Sat, 01/05/2008 - 09:35.
Ingredients for 5:

1/2 lb boiled with salt and greens chicken meat
1/4 lb brined, pickled, or salted mushrooms
1/2 lb grated cheese
1/4 lb canned green peas
1/2 cup sour cream
Horseradish, salt, pepper, greens and spices on taste


Cut chicken meat and mushrooms into small cubes. Mix sour cream with horseradish and spices.
Mix all ingredients, place in a salad bowl, and decorate with greens.

Salad-Cocktail with Calamari

Submitted by Nobility_Cuisine on Sat, 12/22/2007 - 23:09.

1 lb boiled calamari
2 medium onions
2 tbsp vegetable oil
1 green apple
2 medium salted (or brined) cucumbers
2 medium boiled carrots
4 hardboiled eggs
1 cup Light Mayonnaise mixed with pressed garlic
1 bunch Italian Parsley
Green and black olives and lemon for decoration


Cut calamari and onions into julienne cuts.
Peel and grate vegetables, separately.
Stir-fry grated onions for 2 minutes with vegetable oil.
Grate eggs and apple separately.
Place a layer of fried onion on a large flat dish, sprinkle with Mayo – garlic mix, and place a layer of calamari over it.
Than, do the same with the cucumber, eggs, carrots, and apple layers (sprinkle with Mayo-garlic mix, and place a calamari layer over it).
Cover the top with the Mayo-garlic mix, and place into a refrigerator.
To serve, decorate with parsley greens and slices of green and black olives and lemon.

Classic Calamari Salad

Submitted by Russian_Cuisine on Sat, 12/22/2007 - 22:46.

1 lb calamari steaks
1 hardboiled egg
2/4 lb potatoes
0.5 lb carrots
1 cup boiled (or canned) green peas
1 medium brined (or fresh) cucumber
1 green apple
0.5 cup sour cream (or Mayo)
Salt, pepper, dill on taste


Bring water to boil, add 1 tsp salt, and boil the calamari steaks for 3 minutes, then place them in cold water for 1 minute, and de-skin.
Boil potatoes and carrots to readiness, then cool, peel, and cut into small cubes.
Cut the calamari steaks, cucumber, and peeled apple into small cubes.
Mix all ingredients well, and decorate with greens.

Salad Vitamin

Submitted by Nobility_Cuisine on Sat, 12/08/2007 - 09:21.
Ingredients for 4:

5 carrots
0.5 lb green cabbage
3 garlic cloves
Grated cheese
Dressing (plain yogurt, or kefir, or sour cream, or mayonnaise, or their mix)
Pomegranate seeds on taste


Grate washed vegetables, put them in a salad bowl, add grated cheese, dressing and pomegranate seeds, mix well, and serve.

Sprats Salad – Cocktail

Submitted by Russian_Cuisine on Sat, 10/20/2007 - 10:33.

1 can sprats
1 small lemon
3 medium boiled potatoes
2 hardboiled eggs
¼ lb grated cheese
Mayonnaise on taste


Cut sprats into small pieces using a fork, place in a salad bowl.
Cut lemon into small, thin parts, and place them over the sprats’ layer.
Cover with a very thin mayonnaise layer.
Peel potatoes, and grate them, then place them over the Mayo.
Cover the potatoes with a very thin layer of mayonnaise.
Cover with grated eggs and grated cheese layers, cover with a mayo layer.
Let sit for 20 minutes at room temperature, and serve.


You can change the respective proportions of the ingredients on your taste.
You can add onions on your taste/

Salmon Salad

Submitted by Nobility_Cuisine on Sat, 10/13/2007 - 10:03.

0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts


Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.


You can keep this salad for a few hours in a refrigerator.

Eggplant Salad

Submitted by Nobility_Cuisine on Sat, 10/06/2007 - 10:02.

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste


Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

This salad is good with all vegetable and meat dishes.

Salad a la Piedmont

Submitted by Nobility_Cuisine on Sat, 09/29/2007 - 08:53.

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt


Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.


You can change truffels to boiled and drained porcini mushrooms.

Calamari Salad

Submitted by Russian_Cuisine on Sat, 09/08/2007 - 18:48.

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste


Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.
Mix calamari, eggs, onions, Mayo, salt, and pepper; stir well.
Cover the salad bowl with a lid, and let sit in a refrigerator for 2 hours or more.