Salads

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.

Salad “Black Pearl”

Submitted by Nobility_Cuisine on Sun, 12/13/2015 - 20:21.

Ingredients:

2 hard-boiled egg
7 oz (200 g) crab meat, or crab meat imitation
7 oz (200 g) ground hard cheese
21-25 pitted black prune
1.7 oz (50 g) chilled butter
21-25 peeled walnut
2 tbsp mayonnaise, or other white sauce
Chopped greens for decoration

Method:

Soak prunes in a boiling water for about 10 minutes.

Then, dry out the prunes, and stuff with walnuts, one half or whole peeled walnut into each prune.

Grate eggs, crab meat, and chilled butter separately.

Collect a salad by layers:

1 ground egg, ¼ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, stuffed prunes, ¾ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, 1 ground egg.

Decorate with greens, and serve.