RUSSIAN CHEESE SALAD
This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.
Provided by MOJOKADO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 1.7 g, Cholesterol 28.4 mg, Fat 9.5 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 282.1 mg, Sugar 0.5 g
WARM RUSSIAN SALAD
Give vegetables a twist
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish, Vegetable
Time 1h10m
Number Of Ingredients 11
Steps:
- Put a very large saucepan of salted water on to boil. Cut the potatoes to marshmallow size, the carrots and celery into dice about two-thirds that size; and the French beans into 2cm/3⁄4in pieces.
- Add the vegetables in turn to the pan of boiling water, starting with the potatoes and ending with the peas. Cook until they are all just tender (neither crunchy, nor fondant). Drain and keep warm.
- Meanwhile, make the hollandaise. Put the egg yolks, vinegar and lemon juice into a blender and whizz for a few seconds. Melt the butter in a small saucepan over a lowish heat, then raise the temperature and bring the butter to a bubble. Leave the pan to one side for a minute to allow the milky residue to settle.
- With the blender going, slowly pour a thin stream of butter through the lid. Continue adding the golden liquid until the milky sediment appears (discard it). Remove the lid, season the sauce and whizz for a few more seconds. Replace the lid and keep the hollandaise in a warm place (but NOT over direct heat) for up to 30 minutes.
- Tip the warm vegetables into a large mixing bowl and add the gherkins and (optional) capers. Very, very gently stir in the sauce, using a soft plastic scraper. Serve as soon as possible.
Nutrition Facts : Calories 382 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 16 grams fiber, Protein 7 grams protein, Sodium 0.09 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 ROAST BEEF SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
- Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
- Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.
Nutrition Facts : Calories 683, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 92 milligrams, Sodium 1,063 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 38 grams
RUSSIAN CHEESE SALAD
Make and share this Russian Cheese Salad recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
Nutrition Facts : Calories 142, Fat 10.6, SaturatedFat 5.7, Cholesterol 34.1, Sodium 289.7, Carbohydrate 2.2, Sugar 0.7, Protein 9.4
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
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