Tag Archives: salad

Summer Salad with strawberry

 I’ve been preparing and eating salads at home almost every day. I can have a salad as a light dinner, or snack during the day. Salads is classic and great way to calm down raging appetite instead of eating various high-calories snacks. This salad is all about summer: refreshing and light, bright and tasty. Perfect food for hot summer days!Summer salad

Summer Salad with strawberry

  • Servings: 2
  • Difficulty: easy
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Next time I’ll add some sliced almonds for the crunchy note.
You can use arugula instead of spinach.

Tangerine has a sweet-tart taste, you can sub it with orange or clementine.

Ingredients
baby spinach, as much as you want
1 medium fennel bulb, thinly sliced
5-7 strawberries, sliced
1-2 tangerine
2-3 radishes, thinly sliced
some chopped fennel fronds for garnish, optional
Dressing
zest of one tangerine
1-2 tsp finely chopped mint
1 tsp runny honey
1 tbsp lemon or lime juice, or more if needed
1 tsp white balsamic vinegar
2 tbsp extra virgin olive oil
sea salt, freshly ground white pepper to taste
Preparation
  • Wash spinach, let it dry, arrange onto a serving plate.
  • Cut peel from tangerine. Using a knife to cut out the segments, letting them fall into a bowl along with the juice.
  • Add strawberries, fennel, tangerine segments and radish to the spinach. Toss together gently.
  • For the dressing, in a small bowl, combine all ingredients, stir well, adjust salt, pepper and lemon juice to your taste. Pour over the salad.
  • Garnish with chopped fennel, if using.
Enjoy!
Summer salad with strawberries, tangerine and fennel

Salad “Tashkent”

 Tashkent is the capital of Uzbekistan, one of the former USSR countries. According to one version this salad was created in Moscow during USSR times, when Soviet government set the task to popularize the various national cuisines of the Soviet Union. Due to a very limited availability of the ingredients in most parts of the USSR, Soviet cuisine can be characterized as simple. So, the salad also had to be simple, tasty and nourishing. Another version says that the salad was created by chef of the “Tashkent” restaurant in Moscow, where it also was served for the first time.
 Main ingredients are boiled beef and green radish, sounds simple but believe me the salad will be very tasty! Unhealthy side is dressing, because it’s mayonnaise. So, I suggest to make and eat this salad during weekend, or serve it for a special occasion and everyone will certainly be in awe. 😉 You can also substitute mayo with sour cream, but the taste will be slightly different. Another option for dressing is flavorful sunflower oil, that sometimes mixed with a teaspoon of vinegar. Chose the option and enjoy the salad! 
Tashkent Salad
  • Servings: 4
  • Difficulty: easy
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Ingredients 
400-500g beef fillet
800-900g green radish (I used daikon/Chinese white radish)
4 eggs, hard-boiled
1 large brown onion
2 tbsp sunflower oil for frying
100-150g mayonnaise for dressing (or sour cream/sunflower oil)
fresh chopped coriander or parsely for serving, optional
pomegranate seeds for serving, optional
salt, black pepper to taste
 
Preparation
  1. In a large pan, put the raw meat, cover with cold water, season with salt. Bring to boil, remove the foam, reduce the heat to medium, and simmer for 50-60 minutes. Optionally, you can add few peppercorns, bay leaf, small onion to get aromatic stock which you can use later. Cool the meat, then cut into julienne (thin strips).
  2. Cut eggs into thin strips. Optionally, instead of cutting eggs into strips you can cut them into 4 wedges and garnish the salad.
  3. Cut radish into julienne. Sprinkle radish with salt and let stand for 15 minutes, drain the liquid. If you are using green radish, cover it with cold water and leave for 1 hour to get rid of bitterness; then drain the water.
  4. Thinly slice the onion into half-moon. Heat the oil and fry the onion until golden-brown.
  5. In a large serving bowl, mix radish with onion, add beef, season with salt and pepper. Carefully stir in eggs and dress with mayonnaise. Garnish with coriander/parsley and pomegranate seeds.

Sharing at lovely Fiesta Friday party by Angie, and co-hosts this time Jhuls and Laurie.

Mimosa Salad

 Hello guys! It’s a very special Friday for me. I’m so glad and excited that I’m co-hosting the wonderful virtual party – Fiesta Friday by Angie, and Jhuls is another great co-host this time. I’d like to invite everyone and each of you to join the very-friendly party! Let us know that you’re joined by linking your post to Angie, me and Jhuls. Of course, will be lots of appetizers and welcome drinks, and you can eat&drink non-stop! 😀 Newbies could find the guidelines here. Another point is to bring your favourite dishes and put the link here, so every blogger can grab a slice of your cake or tuck in the stew while chatting. You’re also welcome to visit and like other bloggers’ posts and of course you can leave a comment or just say hi; it’s such a lovely possibility to find new blogofriends, have a small talk and plenty of fun!Mimosa Salad
 I have decided to bring this nice-looking salad to the party, it’s Russian layered salad or to be exact Soviet salad, but still popular in many ex-USSR countries. In Russia we have lots of layered salad recipes, so many that I even don’t how many. 😀 This one is associated with spring (thou, also popular for New Year), Women’s Day and it’s named after the beautiful flower – mimosa. Last layer of the salad is crumbled egg yolks, which remind little yellow blossoms of mimosa. The main ingredient is canned fish here, so the salad is very budget and at the same time tasty, plus looks festive (that was important during deficit time). Usually saury/saira fish is used in ‘mimosa’, but salmon species is also good here, like red or pink salmon. I’ve tried to make it with tuna and can’t recommend it, its meat too dry for this salad, but if it’s the only canned fish you can get – add more sour cream or mayonnaise. Many variations exist – with or without potatoes, with cheese, spring onions, grated butter, etc. Better to prepare this salad some time in advance before serving to allow all layers to soak; so you can make it a night ahead.
Russian Salad-Mimosa

Mimosa Salad

  • Servings: 4-6
  • Difficulty: easy
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To make salad more rich you can add some grated butter – between carrot and yolks layer. 
Ingredients
1 large or 2 medium potatoes
1 large carrot
3 large eggs or 4 medium
250g canned fish (I used red salmon)
1 small onion, finely chopped
150-200g mix of sour cream and mayo (or only mayo)
some fresh dill, optional
salt to taste
Method
  • Wash potatoes and carrot, don’t peel. In a large pot with water, add potatoes, carrot and boil it until ready. Cool, peel the skin, then grate on a small or medium grater into separate bowls. Set aside.
  • Hard boil the eggs, cool and separate whites and yolks. Finely chop or grate.
  • Put chopped onion into a small bowl, cover with hot water and keep for 10 minutes. Drain the water.
  • Drain the fish and mash it with a fork.
  • Prepare a deep serving bowl or another serving plate. Arrange grated potatoes evenly on the bottom. Spread some mayo.
  • Make fish layer, then add chopped onion and spread more mayo.
  • Arrange egg whites and spread again mayo.
  • Arrange grated carrot and spread again mayo.
  • Arrange egg yolks. It was the last layer.
  • You can sprinkle the salad with chopped dill, if desired, or decorate whatever you want. Enjoy!
You can cover the salad with a piece of foil and keep in the fridge for 2-3 days.

Mimosa-Russian layered salad

Midweek Salad

 Hey guys! What do you cook during the week? If it’s going to be a hectic working week – do you make anything time-consuming? Personally, if I’m tired I don’t cook complicated dishes and eat simple dishes, including lots of different salads. Hopefully, you eat well and do not buy unhealthy quick and junk meals as I do. Moreover, it seems to me that to make a salad or simple pasta at home for your tomorrow lunch is much cheaper and healthier than to eat any junk-food. Thus, eating healthy foods whiteout spending a lot is possible, and I suggest you to start prepare salads like this one. I love beets and add it everywhere, caramelized beets is even more tasty! Eat the salad, man! 😀Midweek salad

Midweek Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients
1 medium beet, cooked
2-3 tsp brown sugar
1/2 Tbsp balsamic or wine vinegar
1 Tbsp olive oil
100-120g green beans
10-15g butter
8-10 cherry tomatoes, yellow or red, cut into halves
60-80g feta cheese, crumbled
bull’s blood leaves, a handful
2 tsp black sesame seeds
1-2 Tbsp pumpkin seeds, toasted
S&P to taste
extra virgin olive oil
basil micro sprouts, optional
  • Cut the beet into small cubes or wedges. In a frying pan or saucepan, combine vinegar, oil and sugar on medium heat; mix to combine. Add beet cubes and swirl to coat. Cook on a medium heat for 7-10 minutes.
  • In a small saucepan, put beans and cover with water, add a butter, some salt and bring to boil. Reduce the heat and simmer for 4-5 minutes. Drain the water.
  • On a serving plate, arrange washed leaves, put on beat cubes, beans, tomatoes and feta. Sprinckle with sesame and pumpkin seeds. Drizzle with olive oil, if desired, garnish with basil and season to taste. Enjoy!

Herring under a fur coat or Russian Shuba Salad

 It sounds funny and may be a little weird, but that’s how we called a very popular salad in Russia. Exactly under a fur coat, not in. 🙂 I can’t imagine Russian New Year celebration without this salad. Another nickname or short name of the salad is ‘shuba’, that means fur coat in Russian.
The main ingredients are beets, potatoes and lightly salted herring; the salad is composed of vegetable layers coated with mayonnaise. Nowadays, ‘shuba’ has undergone a number of changes, one add hard-boiled eggs, another omit onions or add  an apple. But the one thing is still constant – the salad is incredibly favoured and beloved by many Russians!
Shuba Salad
 A legend says that such salad was created by a merchant Anastas Bogomilov, who was an owner of the popular tavern and restaurant chain in Moscow at the beginning of the 20th century. It was a time of The Civil War and Revolution in Russia, and taverns’ visitors discussed the Russian future with patriotic fervour, so they became furious and began to fight. And of course, they broke some furniture and smashed plates during their drunken brawls. To avoid it, a merchant devised a stratagem – to make a well-nourishing zakuska (a starter) and a symbol of the public union in one dish. Thus, one of his cooks – Aristarkh Prokopcev prepared and served a new salad ‘shuba’ at the New 1918 Year eve, where red color of beetroots symbolized the red flag, and potatoes were the food of workers and peasants. Shuba was an abbreviation, first letters of a slogan; Sh for Chauvinism, U for Decay, B for Boycott, A for Anathema. Visitors and guests liked this salad and began to order it often. As the salad were fatty, guests couldn’t got drunk very fast, thus scuffles happened rarely and furniture was left untouched.
 Long after, people forgot the origins of the salad, but it became an integral part of the festive new year table.
Russian layered salad - Shuba
Here is my version of the ‘herring under a fur coat’. For the dressing, I usually use only sour cream (it’s healthier), but you can substitute it with mayonnaise, or make it 50/50. Also I add an grated apple – the salad gets freshness, but for someone an apple is unnecessary here. The choice is up to you.

Herring under a fur coat or Russian Shuba Salad

  • Servings: 5-6
  • Difficulty: easy
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Ingredients
200-300g herring fillet, lightly salted
1 brown onion, finely chopped
2 large potatoes, skin on and boiled
2 large beetroot, skin on, boiled or roasted
1 medium carrot, skin on and boiled
1-2 hard-boiled eggs, chopped or grated, optional
1 juicy and sour apple (granny smith is great), coarsely grated, optional
Dressing
100-150ml (15-20% fat) sour cream, or as much as you like
2-3 Tbsp mayonnaise, optional
1 tsp dijon mustard, optional
salt, pepper to taste
Garnish
dill, parsley or chives, optional
Preparation method
  1. For the dressing, mix all ingredients and season to taste, or use only sour cream. You can spread the dressing with a tablespoon, or use a piping bag.
  2. Cover chopped onion with hot water and soak for 5-10 minutes, it helps to remove the bitterness. Then drain water.
  3. Drain any liquid from herring. Cut herring fillet into small cubes. Make the first layer – arrange herring on a serving plate. Spread onion on herring.
  4. Peel vegetables and coarsely grate or finely chop.
  5. Arrange a layer of potatoes. Cover with dressing. Also you can make potatoes the very first layer, if desired.
  6. Spread eggs, if using, and lightly cover with dressing. Also you can top finished salad with eggs.
  7. Arrange a layer of carrot. Cover with dressing.
  8. Arrange a layer of apple. Lightly cover with dressing.
  9. Finish with a layer of beet. You can only top with grated beetroot, or complitely cover the salad. Spread evenly some dressing.
  10. Garnish with chopped dill or chives, if desired.

The salad becomes much better if you refrigerate it overnight (cover the salad with a foil) or for a few hours.

Enjoy!
Herring under a fur coat
I’m linking this wonderful, tasty and festive salad to Fiesta Friday.