Salads

Salad with Smoked Chicken

Submitted by Nobility_Cuisine on Sat, 04/16/2016 - 16:51.

Ingredients:

1 smoked chicken breast
5-6 oz (150-170 g) marinated mushrooms
2 boiled potato, medium
1 onion, medium
2 salted gherkin, medium
3 hard-boiled egg
Salt, pepper, mayonnaise on your taste
2 tbsp vegetable oil

Method:

Peel eggs, onions, and potatoes.

Chop the eggs, potatoes, mushrooms, chickens, onions, and gherkins into equal medium pieces, separately.

Stir-fry onions with a vegetable oil for 2-3 minutes in a large skillet.

Add mushrooms, and stir-fry together for 3 minutes more.

Let to cool.

Stir all ingredients in a salad bowl.

Chill for 10-15 minutes before serving.

Salad Vitamin – 4

Submitted by Russian_Cuisine on Sun, 04/10/2016 - 14:57.

Ingredients:

1 small head cabbage, white, green, Chinese, or
1 English cucumber
5-7 stalk parsley
5 garlic clove, or 5 stalks green onion
Salt on taste
2 hard-boiled egg, optional
3-4 tbsp vegetable oil

Method:

Shred a cabbage.

Press it by hands if it is too hard.

Shred, or chop thinly all other vegetables.

Grate eggs.

Stir all vegetables, add a vegetable oil, a salt, and the ground eggs, and stir one more time.

Serve immediately.

Salad with Trout

Submitted by Nobility_Cuisine on Mon, 04/04/2016 - 05:34.

Ingredients:

7 oz (200 g) salted trout
1 red sweet pepper
1 small onion
1 lemon
2 hard-boiled egg
1 small English cucumber
1 tbsp ground cheese on your taste
Salt, fresh greens, ground pepper, mayonnase on your taste

Method:

Cut a lemon into halves.

Press ½ the lemon to get a juice.

Slice another ½ the lemon into thin pieces.

Peel an onion, chop, and pour the lemon juice on top.

Stir, and set aside.

Wash and peel a red pepper and a cucumber.

Chop them into small cubes.

Peel onions, and grate.

Chop greens.

Stir all ingredients except a trout and the lemon slices.

Slice the trout into thin wide pieces.

Place the stirred ingredients on a middle of a large plate, or on a middle of portion plates.

Surround stirred ingredients with the fish slices, and decorate with lemon slices.

Serve immediately, or keep on a refrigerator up to 3 hours before serving.

Beet-and-Orange Salad

Submitted by Russian_Cuisine on Sun, 03/27/2016 - 05:39.

Ingredients:

3 medium boiled beet
1 large orange
2-3 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Peel beets, and grate on a medium grater.

Sprinkle with a salt, a pepper, a vegetable oil, and with other favorite spices if you like.

Peel oranges, cut every piece into 3-5 parts.

Stir the beets and oranges, let to sit, and serve.

Crabmeat Salad - 3

Submitted by Nobility_Cuisine on Sun, 03/20/2016 - 07:42.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
1/2 medium carrot
3-5 gherkin
1 medium onion
3 tbsp vegetable oil
1 tsp Dijon mustard
1 tsp mayonnaise
Salt and pepper on your taste

Method:

Peel eggs, and cut the eggs, crabmeat sticks, and gherkins into same-size pieces.

Put into a salad bowl.

Peel and grate carrots and onions, put into the salad bowl.

Whip a mustard, a mayonnaise, and a vegetable oil together with a salt and a pepper.

Pour into salad bowl, stir well, and serve.

Salad Snowman

Submitted by Russian_Cuisine on Sun, 02/14/2016 - 07:24.

Ingredients:

4 egg, hard-boiled
1 small English cucumber, or 2 medium cucumbers
7 oz (200 g) cheese
2 tbsp sour cream

For decoration: 2 quarters of tomato, 3 baby carrots, 1 tbsp canned green peas

Method:

Peel eggs and cucumbers, and grate the eggs, cucumbers, and a cheese thinly.

Stir the ground ingredients with a sour cream, and shape as a snowman.

Make its hands and a nose from baby carrots, a mouth and a cup from tomato slices, and its eyes and its buttons from green peas.

Let to sit for 5 minutes, and serve.

Note: This salad is very good for children.

Pear-and-Melon Salad

Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.

Ingredients:

1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar

Method:

Peel a melon and pears, remove seeds.

Cut the melon into small cubes.

Cut the pears into thin slices.

Stir fruits, spices, and a lemon juice thoroughly.

Place into plastic bags (1 bag per a portion), tie the bags, and freeze.

De-freeze during 12 hours before serving in a lowest level of a refrigerator.

Old-style Vinaigrette Salad

Submitted by Russian_Cuisine on Sun, 01/03/2016 - 19:08.

Ingredients:

2 beetroot, boiled
3 pickle
3-5 potatoes, boiled
3.5 oz (100 g) brined porcini
3.5 oz (100 g) white beans, canned or boiled
3.5 oz (100 g) pikeperch fillet, boiled
1.7 oz (50 g) capers
1 tbsp mustard
3 tbsp vegetable oil
½ cup (125 ml) 3% vinegar
½ cup brined cabbage, chopped
Salt, sugar, and pepper on your taste

Method:

Peel potatoes and beetroots, cut into a bean-size pieces.

Chop pickles and porcini mushrooms.

Dry out beans.

Slice boiled fish fillets.

Blend a dressing: dissolve a salt, and a sugar in a 2 tbsp cold water, stir with a pepper, blend with an oil, adding oil teaspoonfully.

Then, blend with a vinegar.

Stir all hard ingredients together, stir with the dressing, decorate as you like, and let to sit for about 5-10 minutes with a room temperature.

Serve with a rye bread.

Salad “Red Hat”

Submitted by Russian_Cuisine on Sun, 12/27/2015 - 06:55.

Ingredients:

1 smoked chicken breast (11.5 oz)
11.5 oz (300 g) potato, boiled
12.5 (350 g) carrot, boiled
4.5 – 5 oz (140 g) cheese, grated
2.5 oz (60 g) walnut, peeled
4 egg, hard-boiled
1/2 pomegranate, peeled
Mayonnaise, or other white sauce on your taste

Method:

Peel potatoes, carrots, and eggs.

Grate them on a large grater separately.

Stir the potatoes and carrots with several drops of a sauce (separately.)

Grate walnuts into small pieces.

Cut a chicken breast into small pieces.

Clean pomegranate grains if necessary.

To collect a salad, place a dessert ring on a portion serving plate.

Put ingredients into the ring in order: potatoes, chicken meats (sprinkle with the sauce), walnuts, cheese (sprinkle with the sauce), carrots, eggs, pomegranate seeds.

Let to chill for about 5 minutes in a refrigerator, then remove the ring carefully, and make a next portion.

Serve immediately.

Happy New Year!

Salad “Passenger”

Submitted by Russian_Cuisine on Sat, 12/19/2015 - 19:20.

Ingredients:

1 lb beef liver
1 lb onion
½ lb pickle
4 tbsp vegetable oil
4 tbsp mayonnaise
Salt and ground black pepper on your taste

Method:

Peel a liver and onions.

Fry the liver with a 1 tbsp vegetable oil until a readiness, with a small heating.

Cut liver, the onions, and pickles into julienne-cut strips, separately.

Stir-fry onions with 3 tbsp vegetable oil, until onions get a golden color.

Put the liver pieces, onions, and pickles into a salad bowl, sprinkle with a salt and ground pepper, add a mayonnaise on your taste, and stir well.

Let to sit for about 10-15 minutes in a room temperature, and serve.