Tag: salad (Page 8 of 9)
Mimosa (Layered Fish Salad)January 9th, 2010 in Salads by Julia Volhina
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 PineappleOctober 10th, 2009 in Salads by Julia Volhina
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.
Napa Slaw with Eggs (Cabbage Salad)July 11th, 2009 in Salads by Julia Volhina
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
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.
Radish and Fresh Cheese SaladMarch 29th, 2009 in Salads by Julia Volhina
Radish and Fresh Cheese Salad is a tasty way to feed yourself and your family a bit of calcium 🙂
I did have some troubles finding a suitable fresh cheese for this recipe, it should be fresh white quark (russian: tvorog), neither cottage cheese nor cream cheese will work here.
So if you have the same problem finding quark style fresh cheese like I had, try local Russian / Ukrainian / Polish store, most probably they have it. Of course, you can also make homemade soft cheese yourself.
Egg and Ham SaladMarch 14th, 2009 in Salads by Julia Volhina
Russian Salad (Olivier)February 22nd, 2009 in Salads by Julia Volhina
Usually people outside of former-USSR call it Russian Salad, however its original name is Salad Olivier.
This salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people, and some other family holidays also. Hope you will like it too.
Different cooks may use slightly different ingredients in the salad, and the taste will vary because of this.
This recipe describes Salad Olivier how it us being prepared in my family.