UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
RUSSIAN POTATO SALAD (SALAT OLIVIER)
This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.
Provided by Sarah Chana
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes and eggs.
- Chop everything and put in large container.
- Mix well, being careful not to mush it all up.
- Season with salt and pepper.
- Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
- Serve, or refrigerate for later use.
Nutrition Facts : Calories 192.4, Fat 3.2, SaturatedFat 1, Cholesterol 111.6, Sodium 456, Carbohydrate 32.8, Fiber 6.5, Sugar 5.3, Protein 9.1
SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)
I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 25m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
- Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
- Meanwhile, mix together all dressing ingredients in a sml bowl.
- Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
- Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
- NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.
WURST SALAT (PORK SAUSAGE AND CHEESE SALAD)
This sausage and cheese salad is popular in the Southern German, Swiss and Austrian countries in Europe. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.
Provided by PanNan
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
- Remove any rind from the cheese and cut into strips about 1/4 " X 1".
- Remove any skin from the sausage and cut into slices about 1/8" X 1'.
- Slice the gherkins about 1/8" thick.
- Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
- Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
- Pour the dressing over the salad ingredients and mix well.
- Refrigerate for at least one hour to let the flavors blend.
- Sprinkle with chives before serving.
RUSSIAN STYLE SALAD(SALAT OLIVIER)
This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4-8
Number Of Ingredients 13
Steps:
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!
Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7
SALAT OLIVIER (RUSSIAN SALAD)
My mother used to make this most every Russian Orthodox Easter for the feast that typically follows midnight mass. I think she got it from my Baba (grandmother), so it's definitely authentic.
Provided by kimberlynewport
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 30
Steps:
- Boil the potatoes, let cool, and cut into 1/2-inch dice.
- Boil the eggs, let cool, and coarsely chop.
- To prepare the chicken, combine ingredients water through thyme, and bring to a boil. Lower heat and simmer, covered, for 10-15 minutes.
- Add chicken breasts. Bring to a boil and lower heat. Simmer, covered, for 20-30 minutes. Cool breasts in the broth.
- While chicken is cooking, combine potatoes, eggs, and remaining salad ingredients in a large bowl.
- When chicken has cooled, drain the chicken (discard or save broth, as desired). Remove skin, bones and any gristle. Cut chicken into neat 1/2 to 3/4 inch pieces.
- In a medium bowl, combine all dressing ingredients. Salt and pepper to taste.
- Combine chicken, salad ingredients, and dressing. (All ingredients should be at room temperature).
- Place chicken salad in a large serving bowl. Decorate with tomato wedges and egg slices. Sprinkle with dill.
- Serve cool, but not chilled.
Nutrition Facts : Calories 585.3, Fat 30.3, SaturatedFat 8.1, Cholesterol 201.5, Sodium 1843.7, Carbohydrate 37.9, Fiber 5.2, Sugar 11.9, Protein 40.8
CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)
(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.
Provided by HeatherFeather
Categories German
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set out four serving plates.
- Divide the rocket leaves into four bundles and place them on each plate.
- Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
- Sprinkle chopped egg over the mushrooms.
- Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
- Whisk in some of the snipped chives and the onions.
- Drizzle over each salad right before serving.
- Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
Nutrition Facts : Calories 253.1, Fat 14.7, SaturatedFat 2.4, Cholesterol 53, Sodium 34.7, Carbohydrate 21.8, Fiber 11.1, Sugar 9.6, Protein 17.1
RADI-SALAT MIT SPECK - GERMAN RADISH SALAD WITH BACON
Make and share this Radi-salat Mit Speck - German Radish Salad With Bacon recipe from Food.com.
Provided by Molly53
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean, peel and wash the white radishes.
- Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
- Divide the coils into about 4 inch long pieces.
- Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
- Let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
- In the meantime clean, wash and quarter each of the small red radishes.
- Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
- Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
- Pour the oil and vinegar into the bacon in skillet and bring to a short boil.
- Remove the skillet from the stove.
- Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
- Add the red radish wedges to the white radish and combine.
- Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
- Garnish with reserved radish coils and dill weed sprigs.
MAMA'S CRAB AND PINEAPPLE SALAD (KRABYUIE SALAT)
This humble and interesting dish graced every festive family meal, created by my host-mom in Voronezh, Russia. We've shared it back home with friends here in the states, and they get hooked! It seems like the flavors wont mix, but they do perfectly. The dish is so versatile, it can be served cold with crackers or baguette slices, between slices of bread for a sandwich, or pop it in the oven for a gooey cheesy dip. If you can afford it, try fresh crab. But honestly, the imitation crab does just fine. Try it, you'll like it! :)
Provided by JackandDawn
Categories Crab
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
- In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
- Chill (or serve warm) with crackers or toasted baguette slices.
Nutrition Facts : Calories 529.7, Fat 30.7, SaturatedFat 9.2, Cholesterol 67.6, Sodium 2128.6, Carbohydrate 44.7, Fiber 2.3, Sugar 17.1, Protein 22.1
LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT
Luchow was a famous German resturant in NYC. I have made this recipe since I was 13 and always have had demands for the recipe. The last time I made it for the family picnic, I had to wack the kid with a spoon to keep her out of it before I served it. Wonderful sweet sour taste. This does not expand easily. If more is needed I would recommend making another batch rather than doubling.
Provided by drhousespcatcher
Categories Potato
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Note: use pasturized eggs. Same amount of Boullion may be used for stock.
- Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
- Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
- Servings 2 to 4.
- Time to make is a guess.
Nutrition Facts : Calories 369, Fat 21.9, SaturatedFat 7.3, Cholesterol 93.8, Sodium 1166.3, Carbohydrate 32.2, Fiber 3.9, Sugar 4.2, Protein 9.5
KARTOFFEL SALAT (GERMAN POTATO SALAD)
This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel.
Provided by swissms
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook.
- Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
- Peel cooled potatoes, slice, then place in a large bowl.
- Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet.
- Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl.
- Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
- This recipe is excellent served either cold or warm.
Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6
THUN SALAT -GERMAN TUNA SALAD
Posted for ZWT 6,from germanculture.com. My husband eats his canned tuna this way,on top of spaghetti.
Provided by littlemafia
Categories Tuna
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tuna into small pieces.
- Chop the onion finely, cut the parsley and mix with the tuna.
- Sift the spices into the lemon juice, pour over the tuna and vegetables and dress with the oil.
SALAT KATZUTZ - "CHOPPED SALAD" (ISRAELI SALAD)
my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :)
Provided by Mivashel
Categories Lunch/Snacks
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
- Chop up the red onion very small, maybe even slightly finer than the other vegetables.
- Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
- the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
- Mix it all together in a bowl and serve/eat.
Nutrition Facts : Calories 32.1, Fat 0.3, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 7.8, Fiber 1.8, Sugar 3.8, Protein 1.3
CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT
Tangy good tasting potato salad with bacon, onions, hard boiled eggs, celery, whipping cream, and boiled dressing.
Provided by Olha7397
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook bacon over medium heat until crisp. Remove and crumble.
- Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
- Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
- Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
- Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
- FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
- Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
- Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
- Classic Canadian Cooking.
Nutrition Facts : Calories 546.7, Fat 29.7, SaturatedFat 13.7, Cholesterol 275.6, Sodium 884.2, Carbohydrate 56.8, Fiber 3.9, Sugar 27.7, Protein 13.3
HERRING SALAT (OSTFRIESEN VERSION)
My mom made this salad every year for New Year's Eve. It's of north German origin. Our German and Scandinavian friends all loved it. Do not substitute ham for the left-over meat, it's too salty or something! My family doesn't like herring, so I use less than what is listed - just enough so I can still call it Herring Salat! Other ingredient amounts can be adjusted to taste. It should be a pretty pink color when done. (My friends thought it was called Herrings-a-lot, because of the way it's pronounced in German!)
Provided by Linky
Categories Vegetable
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Chop all ingredients into tiny dice.
- Stir in mayonnaise and mustard.
- Garnish with boiled egg slices.
Nutrition Facts : Calories 135.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 19.2, Sodium 390, Carbohydrate 18.3, Fiber 3, Sugar 9.9, Protein 4.7
SALAT
Make and share this Salat recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
- Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
- Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
- Mix vegetables and all else together.
- Add peas and olives. Stir together with the mayonnaise.
BEET SALAD- GERMAN (ROTE BEETE SALAT) RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite sized pieces. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.
GEMISCHTER ROHKOST SALAT (MIXED SALAD PLATE)
Make and share this Gemischter Rohkost Salat (Mixed Salad Plate) recipe from Food.com.
Provided by daliawiles
Categories German
Time 45m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.
- Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.
- **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste.
Nutrition Facts : Calories 57.6, Fat 0.3, SaturatedFat 0.1, Sodium 86.5, Carbohydrate 13.1, Fiber 3.1, Sugar 8.5, Protein 2.2
SALAT IZ YAITS (EGG SALAD)
This is another easy recipe for The Zaar World Tour. It's a Russian egg salad. Found on RusCuisine.com. Cook time is for the eggs.
Provided by Jessica K
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Stir the sour cream or yogurt, mayonnaise, salt, & garlic together.
- Add the egg then the other ingredients, except for pimientos, and stir well until all combined.
- Garnish with the pimiento and serve on bread or crackers.
Nutrition Facts : Calories 268.9, Fat 21.3, SaturatedFat 6.3, Cholesterol 333.3, Sodium 480.6, Carbohydrate 9.1, Fiber 0.1, Sugar 2.7, Protein 10.4
AGURLCE SALAT OR MEDIEVAL CUCUMBER SALAD
Wonderfully cooling on a hot summer day as well as comforting additions to winter feast! this is the very best Cucumber Salad I have ever tasted so don't be scared off by the name!
Provided by Recipe Baroness
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
- place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
- Press at least 6 hours or over night!
- In the morning drain the liquid and toss the cucumbers into the marinade
- place in a refrigerator and marinade for 2 hours then serve and enjoy!
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