Russian Garden Salad Recipes

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AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

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

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

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

OLIVIER SALAD - RUSSIAN SALAD



Olivier Salad - Russian Salad image

Olivier salad, also known as Russian Salad, was originally invented at the Hermitage restaurant in Moscow in the 1860's. Get the recipe on Honest Cooking.

Provided by Elizabeth Lokhova

Categories     Side

Time 50m

Number Of Ingredients 8

3 golden potatoes
3 medium carrots
1 C frozen peas
4 hardboiled eggs
6 small kosher dill pickles
1 - 1½ C olive oil mayonnaise
¾ C diced smoked ham (optional)
finely chopped dill, to garnish

Steps:

  • The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
  • Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
  • Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
  • Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
  • When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
  • Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
  • Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
  • Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
  • Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
  • Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
  • Add the ham if using and mix everything together gently before you add the mayonnaise.
  • Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
  • Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

RUSSIAN GARDEN SALAD



Russian Garden Salad image

This delicious Russian garden salad is one of the most popular and traditional salads in Russia.

Provided by Gianna Petrosyan

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

10 romaine lettuce leaves, chopped
4 tomatoes, chopped
1 large cucumber, sliced
1 onion, sliced
½ cup fresh parsley, chopped
1 tablespoon salt
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 cup sour cream

Steps:

  • Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 14.3 g, Cholesterol 25.3 mg, Fat 15.9 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 1789.5 mg, Sugar 6.2 g

RUSSIAN SALAD



Russian Salad image

Greeks love 'Rossiki Salata', a yummy potato/vegetable salad bound with more mayonnaise than you'd think possible (add mayonnaise as per your liking - in Greece they use A LOT of it). Try making your own mayonnaise for this.

Provided by evelynathens

Categories     Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

3 large potatoes, boiled al dente
2 carrots, cooked al dente
1 cup peas, cooked
1 cup corn, cooked
2 large beets, cooked al dente
1/4 cup small caper
8 gherkins, cut into small dice
1 1/2 cups mayonnaise, plus some extra to 'ice' the salad

Steps:

  • Cut all the vegetables into small dice (leave peas and corn whole).
  • Transfer everything to a large bowl and stir carefully to combine.
  • Adjust seasoning by adding salt and pepper to taste.
  • Put in a pretty bowl and spread over top with a thin layer of mayonnaise to'frost'.
  • Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.

EASY RUSSIAN SALAD



Easy Russian salad image

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

2 carrots , peeled and cut into small chunks
3 waxy potatoes , cut into small chunks
mugful frozen peas
6 small cornichons or gherkins , sliced
2 rounded tbsp light mayonnaise
a little chopped parsley

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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