Kirazli Roka Salatasi Food

EASY RUSSIAN SALAD

Easy Russian salad image

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

Ingredients

2 carrots , peeled and cut into small chunks
3 waxy potatoes , cut into small chunks
mugful frozen peas
6 small cornichons or gherkins , sliced
2 rounded tbsp light mayonnaise
a little chopped parsley

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

KIRAZLI ROKA SALATASI

Kirazli Roka Salatasi image

From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

one bunch arugula, washed and drained (about 3-4 cups)
handful sweet cherries, pitted, sliced
1 small red onions or 1 small white onion, cut into rings
tulum cheese (or feta cheese, goat or ricotta cheese, crumbled)
4 -5 almonds, slivered, lightly toasted
extra virgin olive oil
lemon juice
salt

Steps:

Season the arugula leaves lightly with salt and lemon juice. Place on a serving platter.
Arrange the rest of the ingredients over the top. Drizzle some extra virgin olive oil all over the salad. Serve immediately.

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