Best Cossack Salad Recipes
RED COSSACK
A wonderful Russian lemony-herby sauce served over hot boiled potatoes and served with grilled or sauteed smoked sausage. I got it from the woman in charge of the Piroshky "wagon" at the annual Seattle Folk Life Festival three years ago. Predominant flavors are lemon and dill. This is a work in progress and I welcome suggestions!
Provided by BarbryT
Categories Vegetable
Time 10m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Rough-chop the scallions, cucumber and celery (neatness doesn't add points; it's all going into a blender). Chop the parsley and dill.
- Combine the oil and lemon juice in a blender, emulsify it.
- Feed in the vegetables and herbs. Then the seasonings.
- Blend throughly.
Nutrition Facts : Calories 1354.2, Fat 145.9, SaturatedFat 10.8, Sodium 843.2, Carbohydrate 16.8, Fiber 3.6, Sugar 7.3, Protein 2.7
SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition Facts :
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