EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Salads (Page 8 of 9)

Cabbage and Cucumber Salad

June 19th, 2010 in Salads by Julia Volhina
Cabbage and Cucumber Salad

This is one of my favorite salads for fresh young cabbage – fast made slaw with eggs and cucumbers seasoned with fresh dill and mayo to taste.

Usually I take small white head cabbage or a half of it, however it will be the same good with red cabbage (the color will look interesting in this case too 🙂 ) or napa.

Don’t forget to cool down hard boiled eggs before adding them to the salad – it is not recommended to mix fresh vegetables with hot ingredients.

Summer Salad with Tomatoes and Cucumbers

March 20th, 2010 in Salads by Julia Volhina
Summer Salad with Tomatoes and Cucumbers

After all those snow emergencies, I’ve got hungry for some fresh vegetables. Lucky for me there are plenty in the nearby grocery store: despite there is no summer here yet.

So I decided to make simplest salad I know: summer salad with tomatoes and cucumbers, seasoned with chopped fresh dill and green onions, and dressed with oil.

This salad is perfect for any meat or poultry main dish. And even though it is not quite summer yet, I hope you are the same lucky like me and can buy fresh tomatoes and cucumbers right now to enjoy taste of fresh vegetables and replenish your body with some vitamins.

Mimosa (Layered Fish Salad)

January 9th, 2010 in Salads by Julia Volhina
Mimosa (Layered Fish Salad)

Mimosa, as a fish layered salad, is very popular in all countries of ex-USSR. As well as Herring Under Fur Coat and Salad Olivier, Salad Mimosa finds its place on the table for big holiday celebrations, such as New Year, Christmas, birthdays and others.

It is easy and fun to cook, and due to the layered structure of the salad it should be prepared several hours in advance before serving to allow layers to soak. So the good idea would be to assemble the salad a night before you are going to put it on the table.

By the way this salad name – Mimosa – comes from the bright yellow color and a texture of its last layer which looks very similar to the yellow blossoms of the plant called “mimosa” in Russia.

Chicken Salad with Pineapple

October 10th, 2009 in Salads by Julia Volhina
Chicken Salad with Pineapple

This is one of my favorite chicken salads, you can also call it potato salad or salad with chicken, pineapple and potato. Whatever you call it, it is still delicious. After all, chicken and pineapples are a good combination.

I also found what fire roasted marinated bell peppers are good substitute for the home pickled ones in this salad, and good thing is: those you can actually find in the nearby shop. But you can also use homemade ones if you’ve got some.

I hope you will enjoy this tasty chicken salad as much as I did yesterday.

Greek Salad (Russian Variant)

September 5th, 2009 in Salads by Julia Volhina
Greek Salad (Russian Variant)

This is the recipe of Greek Salad how I used to eat it. This is prepared of mix of fresh vegetables with a light hint of Greece in mix of oregano with extra virgin olive oil and lemon juice, enriched by taste and texture of feta cheese.

Please note, the recipe I use can be very far related to the original greek recipe. I never been to Greece and mostly enjoy Greek cuisine from what I can find in local shops and restaurants.

This particular recipe describes the way how Greek Salad is prepared in Russia, so maybe it should be called Russian Greek Salad instead 🙂 Enjoy!

Napa Slaw with Eggs (Cabbage Salad)

July 11th, 2009 in Salads by Julia Volhina
Napa Slaw with Eggs (Cabbage Salad)

You can take any kind of cabbage for this salad, however I prefer napa cabbage (one of variants of Chinese cabbage), as it is more soft and tasteful.

In general this salad is easy to make (as I think any slaw is), very fast to do and of course is nutritious: napa cabbage is rich on vitamin A/Carotene and vitamin C.

If you use napa cabbage, don’t make more salad than you will eat for one meal, napa cabbage salads are best to be eaten fresh and loose taste after stored in fridge.

Herring Under Fur Coat (Herring Salad)

June 27th, 2009 in Salads by Julia Volhina
Herring Under Fur Coat (Herring Salad)

To prepare russian herring salad, “Herring Under Fur Coat”, you need to have whole salted herring. And of course you need to know how to fillet it, so read this post if you don’t.

Herring Under Fur Coat is a word-to-word translation of russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables. So, as you’ve probably guessed, you will also need boiled vegetables (potatoes, carrots and beats) and green onions. In the rest this is 5-layers salad with a lot of mayonnaise.

This salad requires some time and agility to assemble it, also it needs at least 12 hours for layers to soak after it is assembled. So make sure you have enough time if you decide to make it.