Salads

Pomegranate Salad

Submitted by Russian_Cuisine on Sat, 11/09/2013 - 20:28.

Ingredients:

1 large pomegranate
1 large red sweet onion
5-7 stalks parsley
1 tbsp vegetable oil
3 stalks coriander, optional

Method:

Take all pomegranate seeds, put into a medium salad bowl.

Peel the onion, and slice into half-rounds.

Chop the greens.

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

Note:

You may use this salad as a side dish.

Salad with Chicken Liver and Apples

Submitted by Russian_Cuisine on Sat, 11/02/2013 - 21:38.

Ingredients:

1 lb (500 g) chicken liver
3 large crispy apples
1/3 tsp honey
1 celery stalk
3-5 slices baked pumpkin (optional), chopped
Salt and pepper on your taste

Method:

Wash the chicken liver, and steam for about 20 or more minutes, until a readiness.

Wash the apples, remove the middles, and slice thinly.

Cook apples on a dry slillet, stirring some times, until they are mild.

Sprinkle apples with a honey, stir well.

Chop the celery stalk.

Slice chicken liver into strips.

Stir liver, apples, and celery, ceparately for every portion.

Sprinkle with a salt and pepper, then (optionally) with pumpkin pieces, and serve warm.

Note:

You may keep the salad in a refrigerator for about 1-2 days.

Potato – Horseradish Salad

Submitted by Russian_Cuisine on Sun, 10/20/2013 - 03:53.

Ingredients:

11.5 oz (300 g) boiled potato
5.2 oz (150 g) bpoled beet
2 hard-boiled egg
1.5 oz (40 g) horseradish root
3 tbsp vegetable oil
1 tbsp vinegar
Salt and ground pepper on your taste

Method:

Peel the potatoes, and cut into medium-size cubes.

Peel the beets, and cut into medium-size cubes.

Peel the horseradish roots, and grate on a small grater.

Grate the egg whites on the small grater.

Stir potatoes, beets, and horseradish with the vinegar, salt, pepper, and 1 tbsp vegetable oil.

Let to sit for 1 hour in a room temperature.

Make a puree from the egg yolks and 1 tbsp vegetable oil.

Stir the puree and the vegetable mix thoroughly.

Serve immediately.

Beet Salad

Submitted by Russian_Cuisine on Sat, 09/07/2013 - 21:23.

Ingredients for 2:

2 medium beets
1 stalk green onion, chopped
1 tbsp ground walnuts

For dressing:

2 tbsp sour cream or plain yogurt
2 tbsp vegetable oil
1 tsp lemon juice
1 tsp mustard
Salt and ground black pepper on your taste

Method:

Boil or microwave the beets until readiness.

Then, cool and peel.

Slice into very thin rounds, and place them on a flat dish.

Make a dressing: blend all the dressing ingredients until an even consistency.

Spread dressing over beets evenly, sprinkle with the chopped green onions, and walnuts.

Let to sit for about 5 minutes, and serve.

Mushroom Salad – 4

Submitted by Russian_Cuisine on Sat, 08/24/2013 - 19:08.

Ingredients:

15 medium champinones
1 medium onion
2 hard-boiled eggs
3.5 oz (100 g) thinly ground cheese
Mayonnaise on taste
3 tbsp vegetable oil

Method:

Peel the onions, chop, and stir-fry with 1 tbsp vegetable oil until onions are transparent.

Put on a medium flat plate evenly.

Slice the champignones, and stir-fry on a medium heating with 2 tbsp vegetable oil for about 7-10 minutes.

Put evenly over onions.

Sprinkle with a mayonnaise.

Sprinkle the ground eggs over mushrooms evenly, and then with mayonnaise.

Sprinkle the ground cheese over eggs evenly.

Let to sit for about 15 minutes, and serve.

Mushroom Salad – 4

Submitted by Russian_Cuisine on Sat, 08/24/2013 - 19:04.

Ingredients:

15 medium champinones
1 medium onion
2 hard-boiled eggs
3.5 oz (100 g) thinly ground cheese
Mayonnaise on taste
3 tbsp vegetable oil

Method:

Peel the onions, chop, and stir-fry with 1 tbsp vegetable oil until onions are transparent.

Put on a medium flat plate evenly.

Slice the champignones, and stir-fry on a medium heating with 2 tbsp vegetable oil for about 7-10 minutes.

Put evenly over onions.

Sprinkle with a mayonnaise.

Sprinkle the ground eggs over mushrooms evenly, and then with mayonnaise.

Sprinkle the ground cheese over eggs evenly.

Let to sit for about 15 minutes, and serve.

Radish Salad

Submitted by Nobility_Cuisine on Sat, 08/03/2013 - 18:04.

Ingredients:

2 medium radish
1 tbsp peeled pine nuts
1/2 lemon cores, chopped

For dressing:

2 oz (50-60 g) butter
1 pressed garlic clove
3-5 parsley stalks, chopped
1 tsp white vinegar
Salt and pepper on your taste

Method:

Peel the radish, wash, and drain, then slice very thinly.

Make the dressing: melt the butter on a very low heating, then stop heating, and mix-in to butter the pressed garlic and chopped parsley.

Let to cool, then add the salt, pepper, and vinegar, and stir well.

Place radish slices on a flat dish, pour with the dressing evenly, and sprinkle with the pine nuts and chopped lemon cores.

Let to sit for about 5 minutes, and serve.

Sorrel — Red Peppers Salad

Submitted by Nobility_Cuisine on Sat, 07/06/2013 - 20:35.

Ingredients:

1 lb young sorrel
2 medium sweet red peppers
1 tbsp ground horseradish
1 medium onion
1/2 — 3/4 cup sour milk or sour cream
5 medium red radish
Green salad leaves, chopped greens, salt on your taste

Method:

Wash and dry the sorrel and red radish.
Cut sorrel into thin strips.

Wash the peppers, remove seeds and stalk, and cut into thin short strips.

Grate or chop the onions and radish.

Stir the peppers, sorrel, radish,and onions, add the sour cream and ground horseradish, stir well.

Cover a salad bowl with the salad leaves, put the mix over them, and decorate with the greens and radish slices.

Zuccini Salad

Submitted by Nobility_Cuisine on Sat, 06/08/2013 - 15:15.

Ingredients:

2 medium zuccini
3.5 oz (100 g) salad leaves
2 cucumbers, or 1/2 English cucumber
2 tomatoes
1 can, or 1/2 lb boiled tuna
2 tbsp green Pesto sauce
Olive oil, salt, and ground cheese on your taste

Method:

Slice the zuccini into thin rounds, place in a boiling water, add 1 tsp vegetable oil, and boil for about 3-5 minutes.

Then dry out.

Slice the cucumbers and tomatoes into thin half-rounds.

Cut the tuna into small pieces.

Place the salad leaves into a salad bowl evenly.

Put the zuccini rounds over salad leaves, and cover zuccini with cucumber and tomato slices.

Sprinkle with the vegetable oil, salt, and ground pepper.

Put the tuna pieces over the vegetables.

Pour the pesto sauce over it, and sprinkle with the ground cheese.

Serve immediately.

Cabbage-Apple-Celery Salad

Submitted by Russian_Cuisine on Sat, 06/08/2013 - 15:01.

Ingredients:

1 lb (450 g) cabbage, thinly shredded
2 tbsp celery root, shredded
2 medium apples, peeled and sliced thinly
2 tbsp (30 ml) 3% vinegar
1 tsp sugar
1 tbsp soy sauce
Salt on taste

Method:

Sprinkle the schredded cabbage with the salt, and stir by hands until cabbage gives a juice.

Stir all vegetables and apples.

Blend the sugar, vinegar, and soy sauce, and pour over vegetables.

Stir well, and serve.

Note:

This is one of classic Russian summer salads.