EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
Steps:
- Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
RUSSIAN SALAD
Fabulous and flavorsome Russian Salad.
Provided by lalix87
Time 15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Peel the potatoes and carrots, cut them into small cubes and boil them in water and salt for 15 minutes until they are soft but still firm; drain and leave to cool down. Boil the eggs in water with a pinch of salt for 10 minutes.
- Put the eggs, lemon juice, salt and a drizzle of olive oil in the blender, and start beating all while pouring in olive oil until you are left with a thick mayonnaise, taste and season if necessary.
- Mix the potatoes, carrots and peas together, add the hard-boiled (peeled and chopped) egg, add the flaked tuna fish (save a small amount for garnish) and cover with the mayonnaise, stir well and place in the refrigerator.
- Serve the salad on apperitif spoons garnished with tuna flakes and a strip of sweet red pepper.
BELARUSSIAN CARROT SALAD
This recipe comes from "Delia's Vegetarian Collection"; Delia of course, being the famous Delia Smith. She in turn was given this recipe by a family she dined with on a trip to Minsk. Delia says this "simple, but oh-so-good carrot salad.....is prefect for winter when other salad ingredients are not at their best". But it would be good year round too. This recipe needs standing time to allow the flavours to develop; the minimum time for this is shown as cooking time. Once made, the salad will keep for two days in the fridge. Recipe posted for the Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grate the carrots in a food processor using a fine grater blade.
- Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.
- Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .
- Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded.
- Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.
Nutrition Facts : Calories 121.7, Fat 7.3, SaturatedFat 0.9, Sodium 661.5, Carbohydrate 13.9, Fiber 4, Sugar 6, Protein 1.5
DELIA'S CHEF'S SALAD
Delia Smith tosses a fresh and light salad with handy ingredients and contrasting textures - try varying the recipe with different meats and favourite veggies.
Provided by English_Rose
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
- Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
- Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
- Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
- Next crumble the cheese and peel and slice the avocados.
- To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
- Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating.
- Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.
Nutrition Facts : Calories 451.1, Fat 38.5, SaturatedFat 12.2, Cholesterol 42.4, Sodium 570.9, Carbohydrate 19.1, Fiber 9.7, Sugar 4.3, Protein 13
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