Hungarian Salad Recipes

HUNGARIAN SALAD

Hungarian Salad image

"my whole family enjoys this change-of-pace salad," relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 package (10 ounces) frozen mixed vegetables, thawed
1 cup fresh cauliflowerets
1/4 to 1/2 cup sliced pimiento-stuffed olives
1/2 cup sliced green onions
1/4 cup canola oil
3 tablespoons white vinegar
1 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 94 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HUNGARIAN CUCUMBER SALAD

Hungarian Cucumber Salad image

Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.

Provided by Michelle Berger

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
¼ cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
Pour vinegar over cucumber mixture; toss to coat.
Pour oil over cucumber mixture; toss to coat.
Season with salt and black pepper.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g

FRENCH-HUNGARIAN SALAD

French-Hungarian Salad image

Provided by Barbara Price

Categories Salad Blender Leafy Green No-Cook Quick & Easy Feta Chill Cabbage Bon Appétit Minnesota

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 tablespoons water
1 1/2 tablespoons Dijon mustard
1 tablespoon paprika
2 teaspoons salt
1 small garlic clove
1 teaspoon pepper
1 head romaine lettuce, torn into bite-size pieces
2 cups shredded red cabbage
1 cup (about 4 ounces) crumbled feta cheese

Steps:

Combine first 9 ingredients in blender. Blend until smooth. (Can be prepared 1 week ahead. Refrigerate.)
Combine romaine, cabbage and feta in large bowl. Add enough dressing to season to taste. Toss well.

HUNGARIAN CUCUMBER SALAD

Hungarian Cucumber Salad image

Provided by Joan Nathan

Categories Salad Side Marinate Vinegar Cucumber Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

2 medium or large cucumbers
1 teaspoon salt
Pinch of sugar
1/4 cup white vinegar
Dash of garlic powder
1/2 cup water
Sweet paprika
Black pepper

Steps:

1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Grandma Varga's Hungarian Cucumber Salad (Uborkasalata) image

This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!

Provided by Anthony Gougoutris

Categories Hungarian

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 medium cucumbers or 15 kirby cucumbers, peeled
1/4 cup finely chopped fresh dill
1/4 cup kosher salt
1/2 pint sour cream
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon Hungarian paprika

Steps:

Slice cucumbers very thinly, preferably using a mandolin.
Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
Continue this method until all the salt and cucumbers are used up.
Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
Let them sit for 1 hour.
In the meantime, chop the dill and finely mince the garlic, put aside.
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
Rinse thoroughly with water, drain well.
After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
Chill for at least 2 hours.
Enjoy.
Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

TOSSED LETTUCE, HUNGARIAN STYLE

Tossed lettuce, Hungarian style image

I make salads all the time, but sometimes I get carried away with making such huge concoctions with so many ingredients that it almost distracts from the meal rather than adds to it! This is the most simple salad that is so refreshing and light. It really is a great starter for absolutely any meal. And, all you need is...

Provided by Michelle Koletar/Mertz

Categories Lettuce Salads

Time 10m

Number Of Ingredients 6

Ingredients

1/2 cup white vinegar (i like rice wine)
1/2 cup water
1 & 1/2 Tbsp sugar
salt, pepper, hungarian paprika
1 head lettuce, torn in pieces
1 large cucumber (i like the english cucumbers unpeeled and cut in quarters)

Steps:

1. Mix the vinegar, water and sugar in bowl.
2. In large bowl, add lettuce, cucumbers, and sprinkle with salt, lots of ground black pepper. Pour dressing over and let sit at room temp for about 30 minutes.
3. Drain liquid and serve with paprika sprinkled on top. I like fresh parsley in this, too. Enjoy!

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