Rus Cuisines: Palate Pleasing Salads

Title: Luk Salat Ruski - Russian Onion Salad
Categories: Sidedish, Ethnic, Salad, Vegetable, Russian
Yield: 4 Servings

2 ea Onions large sliced
1 tb Lemon juice
2 ea Oranges peeled seeded chopped
2 tb Orange juice
1/2 c Cucumbers peeled sliced
4 tb Olive oil
1/2 ts Rosemary
1/4 ts Salt
1/4 ts Pepper
1 ea Egg hard-boiled chopped

Mix all ingredients in a large bowl.
Cover & chill for 2-6 hrs.
Place upon a bed of lettuce or cabbage leaves.
This is very good with fish or poultry dishes.

Title: Stolichnyi Salat - Table Salad
Categories: Russian, Salad, Ethnic, Vegetable, Sidedish
Yield: 8 Servings

2 ea Scallions chopped
1 ea Delicious apple cored w/skin
1 ea Green tart apple cored w/skin
4 ea Red skin potatos lg.
1/2 lb Chicken meat cubed 1/2"
1 ea Carrot lg. scraped
3/4 c English peas
1 ea Orange peeled
3 ea Hard boiled egg yolks
3 tb Olive oil
3/4 c Mayonaise
3/4 c Sour cream or plain yogurt
2 tb Cider vinegar
1/2 ts Salt
1/4 ts White pepper ground
1 tb White wine vinegar
2 tb Parsley fresh chopped
1 tb Dill fresh chopped

Chop apples but do not peel.
Boil potatos, drain, peel then cut cube 1/2" in size.
Boil carrot until just getting tender.
Remove & cut into rounds 1/4" in thickness.
Boil peas in the salted water from the potatos for 5 mins & drain.
Section orange, removesection membranes & cut into 1" chunks.
Mix fruit & vegetables together with cooked chicken cubes.
Press egg yolks through a seive & mix with 2 tb olive oil until a smooth, creamy paste is formed.
Stir in 2 tb cider vinegar & 1/2 cup each of mayonaise & sour cream.
Pour dressing over warm vegetables, toss & cover. refrigerate for 8-12 hrs.
Turn out onto large plate or bowl.
Mix remaining ingredients together except for the parsley & dill.
Pour over the salad & sprinkle dill & parsley over this.

Title: Olivier Salat - Russian Potato Salad
Categories: Russian, Salad, Ethnic
Yield: 4 Servings

1/2 lb Potatos
1/2 lb Carrots
3 ea Eggs
4 ea Sm. dill pickles
1/4 lb Meat
1/4 lb Green peas
1/2 ts Salt
1/4 lb Mayonnaise

Peel & boil potatos & carrots.
Boil eggs.
Boil meat &allow it to cool down.
Chop potatoes, carrots, dill pickles, peeled eggs & meat into 1/2" cubes.
Add green peas & salt.
Stir mayonnaise into salad, thoroughly mix it & refrigerate.

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