Salads

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.

Salad Vitamin – 3

Submitted by Nobility_Cuisine on Sun, 05/03/2015 - 15:07.

Ingredients:

1 can (250 g) corn
2 large sweet red peppercorns
11.5 oz (300 g) Ricotta cheese (tvorog, farmer's cheese)
5 stalks dill
5 stalks parsley
½ tsp ground black peppers
1/4 tsp salt
1 tbsp sour cream

Method:

Wash the red peppers, remove seeds, and grate.

Chop the dill and basil.

Stir all ingredients, and serve.

Beetroot salad with pine nuts

Submitted by Russian_Cuisine on Sun, 05/03/2015 - 15:00.

Ingredients:

5.2 oz (150 g) boiled beetroot
4.7 oz (120 g) salad mix
3.5 oz (100 g) Feta cheese
½ cup pine nuts
1 tbsp vegetable oil
1 tbsp lemon juice
Pinch of caraway seeds

Method:

Cut the beetroots and cheese into same-size cubes.

Blend the lemon juice and vegetable oil.

Stir all ingredients, let to sit for 5-10 minutes, and serve.

Red Bean and Calamari Salad

Submitted by Nobility_Cuisine on Sun, 04/26/2015 - 09:04.

Ingredients:

1 cup boiled or canned read bean
3 hard-boiled egg
2 cup boiled calamari rings
1-2 large salted cucumber
1 medium sweet onion, optionally
Mayonnaise or sour cream on your taste
Chopped greens on your taste

Method:

Shred the peeled eggs, cucumbers, and onions.

Chop the boiled calamari.

Mix all ingredients together, and let to sit in a room temperature for 15 minutes.

Decorate with the chopped greens, and serve.

Alice Salad

Submitted by Nobility_Cuisine on Sat, 04/11/2015 - 17:20.

Ingredients:

3.5 oz (100 g) crab meat, or crab meat imitation
2 hard-boiled egg
6 tbsp steamed rice
11.5 oz (300 g) canned yellow corn
Salt and spices (chopped dill, parsley, etc.) on your taste
Mayonnaise, sour cream, or other white sauce on your taste

Method:

Dry out the corn.

Peel and chop the eggs.

Chop the crab meat.

Stir all ingredients together, let to sit for about 10 minutes, and serve.
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Happy Easter!

Salad “Amur”

Submitted by Nobility_Cuisine on Sun, 04/05/2015 - 04:38.

Ingredients:

1 lb cherry tomato
1 lb lightly salted red fish (salmon, keta, trout, …)
1 large onion
1 small can (4.5 oz, or 125 g) green peas
Salt and freshly ground black pepper on your taste
3 tbsp vegetable oil

Method:

Peel the onions, cut into thin quarter-rings, and wash in a hot water for 1 minute, then dry out.

Dry out the green peas.

Cut the tomatoes into halves.

Remove bones and skins of the fish, and cut fish into small pieces.

Stir all ingredients together, and serve.

Note:

The oil should be without odors.

5-Layer Salad

Submitted by Nobility_Cuisine on Sat, 03/21/2015 - 20:18.

Ingredients:

2 apple
4 hard-boiled egg
2 medium fresh carrot
1 large onion
2 cup ground cheese
Sauce on your taste ( Mayonnaise, plain yogurt, sour cream, Bechamel, white sauce, …)
Salt and spices on your taste

Method:

Peel vegetables and eggs.

Chop the onions thinly, and place a half of onions into a salad dish, evenly.

Sprinkle with the sauce.

Chop the apples thinly, and place a half of apples into the salad dish, evenly over an onion layer.

Sprinkle with the sauce.

Chop the eggs thinly, and place a half of eggs into the salad dish, evenly over an apple layer.

Sprinkle with the sauce.

Chop the carrots thinly, and place a half of carrots into the salad dish, evenly over an egg layer.

Sprinkle with the sauce.

Place a half of ground cheese into the salad dish, evenly over a carrot layer.

Sprinkle with the sauce.

Repeat in a same order with other halves of ingredients.
Let to sit for 1 hour in a refrigerator, and serve.

Bean-Mushroom Salad

Submitted by Russian_Cuisine on Sat, 03/21/2015 - 20:07.

Ingredients:

1 lb can bean
1 can mushrooms (½ lb, or 1 lb)
1-2 cup ground cheese (sharp, or medium-sharp) on your taste
5 garlic cloves
Mayonnaise, or other white sauce, or vegetable oil, on your taste

Method:

Peel the garlic, and press it.

Dry out the beans and mushrooms.

Stir all ingredients.

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

Salad “Tashkent”

Submitted by Nobility_Cuisine on Sun, 03/15/2015 - 11:26.

Ingredients:

1 lb green (Margelan) radish
1 lb boiled meat fillet ( lamb, beef)
0.5 lb yellow or white onion
3 tbsp vegetable oil
Salt, pepper, other spices on your taste
Dressing on your taste

Method:

Peel the radish.

If radish is bitter, soak it in a water for 30 minutes, then dry out and slice into julienne cut strips.

Put radish into a glass or ceramic dish, sprinkle with the salt, and let to sit for 10-15 minutes.

Then, let the radish juice to drip off, and return radish into the dish.

Slice the meat into julienne cut strips.

Peel the onions, slice into half-rings, and stir-fry with the vegetable oil until onions get a gold color.

Put onions with the hot oil into dish with radish, and stir well.

Put the meat strips into the dish, sprinkle with the salt and pepper, and stir well.

Pour a dressing over a salad, stir, let to sit for 5-15 minutes, and serve.

Note:

This is a basic recipe.

You may use black or white radish instead of green one.

You may use different oils (sesame, argan, chili, etc.) instead of sunflower oil.

You may use a vinegar with chopped greens, or dairy products, or mayonnaise, or pomegranate juice as the dressing.

You may use a beef stew with a carrot and onions instead of boiled meat.

You may use hard-boiled eggs and pomegranate seeds as additional ingredients.

Lentil Vegetable Salad

Submitted by Russian_Cuisine on Sun, 03/08/2015 - 10:42.

Ingredients:

1 cup (200 g) dry lentils
1 cup wild rice
1 cup green bell pepper, chopped
1 cup celery, chopped
2 green onions, sliced
1/2 cup raisins
1/2 cup nuts, grated
3.5 oz (100 g) boiled potato, peeled and chopped

For dressing:

1/3 cup vegetable oil
3 tbsp lemon juice
2/3 cup orange juice
1/4 tsp ground ginger
3 tbsp soy sauce
2 tbsp fresh parsley greens, chopped
Salt and pepper on your taste

Method:

Rinse the lentils and rice separately, cook them separately until a readiness, and rinse with cold water.

Combine all salad ingredients in a large bowl.

Shake well all dressing ingredients together, and pour dressing over salad.

Stir well.

Cover the salad bowl with a lid, and place in a refrigerator for 1 or 2 hours6 then serve.

Note: You may decrease all salad ingredients proportionally, if this volume is too large.
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