Salads

Classic Crabmeat Salad

Submitted by Russian_Cuisine on Sat, 01/17/2015 - 19:01.

Ingredients:

7 oz (200 g) crab meat (or crab meat imitation)
1 can (10 oz, 325-340 g) sweet corn
4-5 hard-boiled egg
½ medium English (seedless) cucumbers
1 medium carrot
4 tbsp mayonnaise
Salt on your taste

Method:

Peel the eggs, and cut into medium cubes.

Shred the cucumber into thin strips.

Peel the carrot, wash, and grate on a small grater.

Open the can with the corn, and dry out corn.

Cut the crab meat sticks into medium cubes.

Stir all ingredients, and let to sit for 30 minutes, then serve.

Sturgeon Salad

Submitted by Nobility_Cuisine on Wed, 11/19/2014 - 10:20.

Ingredients for 2:

5.5 oz (160 – 170 g) sturgeon fillet
4 oz (120 g) cauliflower
4 oz (120 g) cherry tomatoes
1 – 1.5 oz (40-50 g) canned corn
1 – 1.5 oz (40-50 g) boiled green beans
1 oz (30 – 40 g) green leaf salad
1 tbsp chopped pitted black olives
2 tbsp thinly chopped greens (parsley, dill, schnitt)
½ tsp salt
Ground black pepper on your taste
Mayonnaise, serve separately

Method:

Rub the fish fillet with the salt, black pepper, and mayonnaise, let to sit for 1 hour in a cool place, and bake in an oven to a readiness.

Let fish to chill, and cut into small pieces.

Boil the cauliflower in a salted water, dry out, and let to chill.

Cut cauliflower into small pieces.

Dry out the corn and beans.

Chop beans.

Cut the tomatoes into halves.

Thorn the salad into large pieces.

Cover a large flat dish with salad's leaves.

Put corn, beans, tomato pieces, cauliflower pieces, fish pieces on top.

Sprinkle with the mayonnaise.

Decorate with greens and olives.

Serve.

Crabmeat Salad with Zucchini

Submitted by Russian_Cuisine on Wed, 11/19/2014 - 10:15.

Ingredients:

1/2 – 1 lb (250 – 450 g) crabmeat, or crabmeat imitation
1/2 lb (230 – 250 g) zucchini
1/2 lb (250 g) potato
1/2 lb (250 g) canned green pea
1/2 lb (250 g) cucumber, chopped
1/2 lb (250 g) apple
2 hard-boiled eggs
3.5 oz (100 g) celery
1 tbsp sugar powder
Greens, salt, and mayonnaise on your taste

Method:

Chop the crab meat.

Boil the potato and celery until a readiness, and let to chill.

Peel and chop the apples, eggs, and potatoes into small cubes.

Chop celery.

Slice the zucchini into 1-finger-thick rounds, and steam zucchini until a transparency.

Let zucchini to chill, and cut into medium cubes.

Stir all ingredients, let to sit for 20 minutes, decorate with greens, and serve.

Potato Salad

Submitted by Russian_Cuisine on Sun, 09/28/2014 - 05:54.

Ingredients:

1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste

Method:

The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Pour wine over the warm potatoes, and set aside.

Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.

Cheese and Onion Salad

Submitted by Nobility_Cuisine on Sun, 09/21/2014 - 09:59.

Ingredients:

3 medium onion
4-5 medium apple
4 hard-boiled egg
3.5 oz (100 g) ground cheese
Mayonnaise, vinegar, salt, sugar, and chopped dill on your taste

Method:

Peel and chop the onions.

To make a brine, bring 1 cup water to boil, turn a heating out, and add the sugar and vinegar to boil, stirring some times.

Soak onions in the warm brine for about 15 minutes.

Peel and chop the apples and eggs separately.

Dry out onions, and put a half of onions in a salad bowl by even layer, sprinkle with the cheese and Mayonnaise.

Continue with layers: half of eggs, cheese and Mayonnaise, half of apples, cheese and Mayonnaise, second half of onions, cheese and Mayonnaise, second half of apples, second half of eggs, Mayonnaise, ground cheese, chopped dill.

Let a salad to sit for about 30 minutes in a room temperature (or 2 hours in a refrigerator), and serve.

Note:

You may substitute Mayonnaise with other white sauce, on your taste.

Salad with Cod Liver

Submitted by Nobility_Cuisine on Sun, 08/03/2014 - 08:34.

Ingredients:

1 can cod liver
1 English cucumber
3 medium tomato
1 Peking cabbage
½ shallot onion
2 dill stalk
Lemon juice, pepper, (optional) vegetable oil on taste

Method:

Drain oil from the can with the
cod liver, put cod liver into a salad bowl, and press with a fork.

Peel and grate cucumbers.

Cut the tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.

Cut the onion into small cubes, chop the dills.

Mix all ingredients in the salad bowl well; add the lemon juice, salt, mix all together.

Serve immediately.

Eggplant Salad

Submitted by Russian_Cuisine on Sun, 07/20/2014 - 09:00.

Ingredients:

2/3 lb (300 g) eggplant
2 medium onion
2 tbsp vegetable oil
1 ¼ tsp salt
2/3 lb tomato
1 tbsp vinegar
3 tbsp chopped basilic
¼ tsp ground black pepper

Method:

Peel the eggplant, and slice into rounds with 1/2-inch thickness.

Dissolve the salt in 1/4 G (1 Liter) a cold boiled water, and put eggplant rounds into the water for about 10 minutes.

Peel the onions, and slice ito thin rounds.

Fry eggplant rounds with the vegetable oil, until their colour turns light-brown.

Take out eggplant rounds, and put into a salad bowl.

Stir-fry onions with the vegetable oil for about 1-2 minutes, take them out, and put into the salad bowl.

Cut the tomatoes into medium-size cubes, and put into the salad bowl.

Sprinkle with the salt, pepper, and vinegar, and stir well.

Let to sit for about 10-15 minutes, and serve.

Salad Neptun

Submitted by Russian_Cuisine on Sat, 05/24/2014 - 18:06.

Ingredients:

1 oz (30 g) red salmon caviar
11.5 oz (300 g) calamari
11.5 oz (300 g) prawns
7 oz (200 g) crabmeat imitation
5 hard-boiled egg
Mayonnaise, salt, and pepper on your taste

Method:

Peel eggs, and separate egg yolks and whites.

Grate the egg yolks, and set aside.

Cut the egg whites into small cubes.

Boil peeled prawns in a salted water until a readiness, then dry out, and let to chill.

Put calamari rings into the boiling salted water for about 2-5 minutes (do not overboil!), then dry out, and let to chill.

Chop crabmeat imitation sticks.

Stir the egg whites, prawns, calamari rings, and chopped crabmeat imitation sticks together.
Stir a mayonnaise, a pinch of a salt and a pepper, and egg yolks together.

Add the mayonnaise-egg yolk mix to the seafood-egg white mix, and stir one more time.

Put a caviar on top, and stir all together carefully.

Serve immediately.

Salad «Snow Apples»

Submitted by Nobility_Cuisine on Sat, 05/03/2014 - 20:14.

Ingredients:

3 hard-boiled egg
3 medim apple
1 onion
3.5 oz ground cheese
3-5 tbsp mayonnaise

Method:

Peel and chop onions, put in a small dish, and pour with a boiling water.

Stir, and let to sit for about 3-5 minutes.

Peel and grate apples.

Dry out the onions, and put into a salad bowl as an even layer.

Sprinkle with a Mayonnaise.

Peel and grate eggs, and put into a salad bowl as an even layer over onions.

Sprinkle with a Mayonnaise.

Put a ground cheese into a salad bowl as an even layer over eggs.

Sprinkle with a Mayonnaise.

Put the ground apples into a salad bowl as an even layer over cheese.

Sprinkle with a Mayonnaise.

Let to sit for about 15 minutes, and serve.

Another method:

After apples, onions, and eggs grating, stir all ingredients well, and shape as 2-inch-diameter balls.
Serve on a green salad's leaves.

«Firebird» Salad

Submitted by Russian_Cuisine on Sat, 05/03/2014 - 20:05.

Ingredients:

10 oz (280 g) boiled chicken breast fillet
5.5 oz (150 g) ground hard cheese, on your choice
4 hard-boiled egg
1 fresh cucumer
4 tbsp canned green peas
2 garlic clove
4 tbsp Mayonnaise

4 glass dishes for salad portions

Method:

Cut a chicken fillet, egg whites, and peeled cucumber into small pieces separately.

Press a garlic, and grate egg yolks.

Put the ingredients into salad dishes to a next order:

the cucumber, chicken meat, Mayonnaise, egg white, cheese, garlic, Mayonnaise, egg yolk, Mayonnaise, grean pea.

Cover dishes with a foil pieces, and let to sit in a refrigerator for about 2 hours.

Then, serve.