Salads

4-Layer Salad – 2

Submitted by Russian_Cuisine on Sat, 11/14/2015 - 18:55.

Ingredients:

7 oz (200 g) boiled chicken fillet
1 medium cucumber
1 hard-boiled egg
2 cup chopped walnut
3 oz (80 g) pitted prune
4 tsp sour cream
4 tsp mayonnaise
1 tbsp chopped dill green
1 tbsp chopped parsley green

Method:

Place prunes into a sauce-pan, pour a cold water to cover prunes, and bring to boil on a low heating.

Boil until the prunes turn soft, then dry out and chill them.

Cut a chicken, a cucumber, and prunes into thin short strips, separately.

Grate an egg.

Put the chicken, cucumber, and prunes into serving glasses as layers.

Sprinkle the every layer with the chopped egg slightly.

Whip a sour cream, a mayonnaise, chopped walnuts, chopped dills, and chopped parsley together.

Pour a whipped mix on a top of every portion, and serve.

Healthy Salad - 4

Submitted by Russian_Cuisine on Mon, 09/21/2015 - 10:52.

Ingredients:

1/4 G (1 L) sour milk
5.3 oz (150 g) fresh dill greens
5.3 oz (150 g) fresh cilantro greens
5.3 oz (150 g) fresh green onion
3.5 oz radish
7 oz cucumber
Salt and ground black pepper on your taste
1/2 tsp zira spices

Method:

Pre-heat a milk in a sauce-pan, on a low heating to 120-140 F (60-70 C) while a whey separates.

Drain the whey. You will get a yogurt-like consistency content in the sauce-pan.

Wash greens in a cold water, dry out, and chop thinly.

Grate radishes and cucumbers into very thin strips.

Grate a salt, a pepper, and a zira together, and stir-in into the sauce-pan content (suzma).

Stir the chopped greens, then grated radishes, and then grated cucumbers with suzma.

Serve a salad in portion dishes.

Rice-Cod Liver Salad

Submitted by Russian_Cuisine on Sun, 09/13/2015 - 08:08.

Ingredients:

1 can cod liver
2 hard-boiled egg
1 medium apple
1 medium red sweet pepper
5 tbsp steamed rice
Soy sauce on your taste

Method:

Put everything from a can with the cod liver into a salad bowl, and press using a fork to get small liver pieces.

Peel the apple, eggs, and red pepper, remove seeds, and cut separately into small pieces.

Put apple, egg, and pepper pieces into the salad bowl, and stir well.

Put the boiled or steamed rice into salad bowl, stir, then add the soy sauce, and stir all together.

Shape a salad as you like, decorate with cherry tomatoes, or with green salad leaves, and serve.

Salad with blueberry and peaches

Submitted by Nobility_Cuisine on Sun, 08/30/2015 - 05:25.

Ingredients:

1 pack any green salad (rucola, or other one)
3 medium peach
2.5 oz (70 g) Mozzarella cheese
7 oz (200g) fresh blueberry
2 tbsp balsamic vinegar
2 tbsp ground almond
1 tbsp honey
4 tbsp olive oil
Salt and pepper on your taste

Method:

To get a sauce, blend the honey, vinegar, oil, salt, and pepper together.

Grate, or slice the cheese.

Slice the peaches into 8 parts each one, and brush the every peach piece with the sauce.

Pre-heat an oven to 400 F (200 C), and bake peaches for about 15-20 minutes.

Chill peaches, and remove their skins.

In a large salad bowl, stir the salad leaves, cheese, blueberries, almonds, sauce, and peaches thoroughly.

Serve immediately.

Onion-and-Currant Salad

Submitted by Russian_Cuisine on Sat, 08/15/2015 - 16:41.

Ingredients:

4 large, sweet red onion
½ lb (200-230 g) black currant, fresh or frozen
1 red hot chili pepper
5-7 garlic clove
2 fl oz (60 g) red wine vinegar
2 fl oz (60 g) honey
1 tbsp spicy and black peppercorn, mix
1.5 tbsp sea salt
2 cinnamon stick

Method:

Brake the cinnamon sticks into parts, and put into a sauce-pan.

Press the peppercorns slightly, and put into the sauce-pan.

Cut the pepper, remove it's seeds, slice, and put into the sauce-pan.

Pour the vinegar, honey, and a 1 tbsp cold water into the sauce-pan, sprinkle with the salt, and stir.

Place the sauce-pan on a low heating to bring a marinade to boil.

Meanwhile, peel the onions and garlics.

Cut garlic cloves into halves alongside.

Cut onions into thin half-rounds.

Put onions, garlics and the currants into a thick-bottom sauce-pan, and stir well.
Stir the marinade to dissolve honey and salt, and when it's ready, pour over onion-garlic-currant mix.

Stir well, cover sauce-pan with a lid, and let to chill.

Place sauce-pan into a refrigerator for 24 hours, then let to drip, and serve.

Cheese Salad – 4

Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.

Ingredients for 1:

1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste

Method:

Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.

Pre-heat a skillet with the butter, and fry the bread on both sides.

Put the salad leaves on a flat dish.

Put bread on salad leaves, and put a cheese salad on top.

Serve immediately.

Seafood Salad

Submitted by Nobility_Cuisine on Sat, 06/20/2015 - 17:01.

Ingredients:

11.5 oz (300 g) calamari ring
11.5 oz (300 g) peeled boiled prawn
7 oz (200 g) crab meat, or crabmeat imitation
5 hard-boiled egg white
2 tbsp red caviar
3 tbsp mayonnaise
Salt and pepper on your taste

Method:

Boil the calamari rings for about 2-3 minutes.

Grate the egg whites.

Chop the prawns and crab meat, and stir together with egg whites, calamari rings, and mayonnaise.

Add the caviar and pepper, and stir carefully.

Try, and add the salt if necessary.

Serve immediately.

Salad with Seaweed

Submitted by Russian_Cuisine on Sat, 06/20/2015 - 16:57.

Ingredients:

1 can 7 oz (200 g) seaweed
1 can (16 oz) yellow corn
1 pack (7 oz or so, 200 g) crab meat, or crab meat imitation
3 hard-boiled egg
3 tbsp mayonnaise
Salt on your taste

Method:

Chop the crab meat and sea weed separately.

Grate the eggs.

Place half seaweed on a bottom of a salad bowl, and cover with half of crabmeat.

Sprinkle with the mayonnaise.

Cover with half of ground eggs, sprinkle with the salt and mayonnaise, and cover with half of the corn.

Repeat layers.

Let to sit for about 5 minutes, and serve.

Salad Valentine

Submitted by Russian_Cuisine on Sun, 06/07/2015 - 05:25.

Ingredients:

3 hard-boiled egg
11.5 oz (300 g) boiled beef
1 large onion
2 medium boiled carrot
5 tbsp mayonnaise
1 tsp vinegar
Salt, ground black pepper, and chopped greens on your taste

Method:

Peel the onions.

Slice onions into thin half-rounds, put into a deep dish, and pour with a boiling water.

Dry out after 1 minute, and stir with the vinegar.

Peel the eggs and carrots, and grate separately.

Slice the beef thinly.

Make a salad by layers: onions, beef, eggs, carrots.

Sprinkle every layer with the salt, pepper, and mayonnaise.

Decorate with the greens, and let to sit for about 30 minutes in a cols place.

Then serve.

Sunny Salad

Submitted by Russian_Cuisine on Sun, 05/31/2015 - 04:41.

Ingredients:

11.5 oz (300 g) boiled liver
2-3 onion
7 oz (200 g) ground cheese
5.2 oz (150 g) brined mushrooms
2 tbsp mayonnaise
Salt, chopped green onions, chopped black olives on your taste

Method:

Grate the liver.

Peel and chop the onions.

Chop the mushrooms.

Make a salad by layers: liver, onions, mushrooms, mayonnaise, ground cheese, sprinkle with salt, chopped green onions or olives.

Let to sit in a room temperature, and serve.