Salads

Chicken Salad

Submitted by Nobility_Cuisine on Sat, 06/23/2007 - 10:31.
Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.
Add capers, mix well, and serve.

Note:

You have to add the capers into the salad right before serving to avoid them losing their taste.

Carrot - Raisins Salad

Submitted by Russian_Cuisine on Sat, 06/16/2007 - 10:52.
Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise

Method:

Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Warm potato salad

Submitted by Russian_Cuisine on Sat, 06/09/2007 - 10:29.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Liver salad-cocktail

Submitted by Russian_Cuisine on Sat, 05/26/2007 - 09:05.
Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.
Put grated eggs over it, and spread mayo-garlic mix over it.
Put grated cheese over it, and spread mayo-garlic mix over it.
Put the other half of liver-Mayo-garlic mix over it.
Decorate with Mayo and greens (Italian parsley, dill, green onions).

Grandfather’s Salad

Submitted by Russian_Cuisine on Sat, 05/19/2007 - 11:55.
Note: This salad is good to feed a large family, and very easy to make.

Ingredients for 4:

1 lb any Bologna
1 lb tomatoes
1 lb English cucumber
1/3 cup mayonnaise
Salt on taste

Method:

Cut Bologna into medium cubes, put in a large deep enameled or glass dish.
Cut tomatoes and cucumbers as you like, put in the dish.
Add mayonnaise and salt, mix well.

Salad – Cocktail “Austria”

Submitted by Nobility_Cuisine on Sat, 05/05/2007 - 10:34.
Note: When you try to cook this salad the first time, make it in a small dish,
so as to adjust it on your taste (some like it more sour, or more crunchy, more salty).

Ingredients for 1:

1 hardboiled egg
½ medium grated shallot onions
1 medium peeled, hardboiled carrot
2 handfuls of thinly grated cabbage
1 handful of pomegranate seeds
2 tbsp mayonnaise

Method:

Place a grated egg layer in a serving dish.
Place a layer of the grated onions over it, and cover with 1 tbsp mayonnaise.
Place a grated carrot layer over it, and a grated cabbage layer over it.
Cover with 1 tbsp mayonnaise.
Cover with pomegranate seeds.
Place in a refrigerator for 1 hour, and serve.

Note:
You can use plain yogurt, or sour cream, or buttermilk, or kefir instead of mayonnaise, and use it between every layers.
You can sprinkle the cabbage with lemon juice.
You can add 2 more layers: 1 handful of hardboiled, grated beets, and 2 handfuls of peeled, grated green apples over the cabbage layer.
You can make this salad on a large, flat dish, and cut it into portions like a cake.

Warm potato salad

Submitted by Nobility_Cuisine on Sat, 03/31/2007 - 11:06.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Beet salad

Submitted by Russian_Cuisine on Sat, 03/31/2007 - 00:01.
Ingredients:

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil

Method:

Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.
Sprinkle with citric acid and salt, and stir fry for 5 minutes on medium heating.
Serve warm or cold.

"Boyarin" Salad

Submitted by Russian_Cuisine on Sat, 03/10/2007 - 09:57.
The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste

Method:

Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/4/ 1/8 , for example – it depends your guests appetite).

Chicken-and-Apple Salad

Submitted by Nobility_Cuisine on Sat, 03/03/2007 - 09:22.
Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise

Method:

Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.