Russian Winter Salad with Red Beans

My most vivid memory of the New Year's celebrations in Russia was spending 12 hours in the kitchen chopping vegetables for Winter Salad, Corn and Crab Salad, Mimoza Salad and others for our big family. I was having so much fun in the kitchen with my mom and my sisters just chopping away. Delicious salads are a crucial part of any holiday celebration in Russia.

Winter Salad is made with boiled potatoes, carrots, canned green peas, pickles, and red beans. Dress it with a little bit of mayo (I use Veganaise and love it!) and serve as a side dish. Приятного аппетита!

• 6 medium potatoes, boiled, peeled, chopped
• 4 medium carrots, boiled, peeled, chopped
• 6 hard-boiled eggs, peeled, chopped
• 1 medium yellow onion, finely chopped
• 6 medium dill pickles, chopped
• 1 can green peas, drained
• 2 cans red beans, drained
• salt and pepper to taste
• 3 tbsp Vegan mayonnaise (or regular mayonnaise) (or more to taste)
• 1/2 bunch fresh dill, minced

Make sure all boiled vegetables and eggs are cooled. Combine all ingredients in a large bowl. Season to taste and mix well. Mix in vegan mayonnaise right before serving. Serve sprinkled with fresh dill.
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Potato Salad

This is a healthy version of a potato salad packed with fresh green peppers, carrots, and celery. The vegetable flavors blend with dill and basil very nicely. For an extra healthy version, leave the mayo out. Just leave the salad overnight in the fridge for a better flavor blend before serving.

• 6 medium red-skin potatoes, washed
• 3 celery stalks, diced
• 2 carrots, diced
• 1 green bell pepper, seeded and diced
• 1/2 cup green onions, chopped
• 1 1/2 tsp dill weed
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and black pepper to taste
• dairy and egg free mayonnaise to taste

Boil potatoes in skin until tender. Allow to cool. Cut potatoes into 1-inch cubes and place into salad bowl. Add the rest of the ingredients. Mix well. Serve as a side salad.

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Inspired by Alan Goldhamer and Doug Lisle's "Potato Salad Recipe" from The Health Promoting Book

Russian Mushroom Salad

My husband and I were visiting my friends in Moscow this year, and they treated us to this amazing salad.  I had to write down the recipe because it was so good and simple. I'd never had it before I moved to the States. This is now my absolutely favorite Russian salad. Serve it as a main dish for lunch or as a side.

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 lb fresh cremini mushrooms, chopped
• 1 can corn, drained
• 1 can red beans, drained
• 1 cup dill pickles, finely chopped
• 2 tbsp mayonnaise (I use Veganaise) 
• salt and pepper to taste

Heat olive oil in a large skillet. On medium low saute onions for 4 minutes. Add mushrooms and saute until moisture is evaporated and mushrooms are cooked (about 10 minutes). You should hear a lot of sizzling. Season to taste. Let it cool.

Combine mushrooms with corn, beans, pickles, and mayo. Season to taste. Serve as a side dish or take it in a lunch box to work! It's yummy.

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Honey-Mustard Broccoli Salad

This is a great little salad full of protein and fiber. The original recipe from the Vegetarian Times called for beluga lentils. I made it with regular lentils, and it turned out pretty good. The key to this salad is the sweet honey-mustard dressing. Soak the lentils overnight to reduce the time for cooking.

• 4 tbsp olive oil (I reduced the olive oil to 2 tbsp)
• 1 tbsp apple cider vinegar (white wine vinegar works too)
• 2 tsp honey (or agave nectar for a vegan version) 
• 2 tsp Dijon mustard
• 1/2 cup lentils, rinsed an soaked overnight
• 1 cup water
• 1 head broccoli, cut into florets (4 cups)
• salt and pepper to taste
• 1 red onion, sliced into rings
• 1/4 cup chopped almonds, toasted

To make the dressing, whisk together olive oil, vinegar, honey, and mustard. Set aside.

Drain and rinse lentils. Place them in a medium skillet with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam for additional 2-3 minutes or until broccoli of a desirable level of softness. Remove any excess water. Transfer to a bowl. Add dressing and toss to coat or serve the dressing on the side. Season to taste. Serve garnished with onions and almonds.

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Adapted from Vegetarian Times, June 2013, p. 55.

Quick Tilapia Salad

• 1 tbsp olive oil
• 4 medium tilapia fillets, cut into 4 pieces each
• 1 tbsp smokehouse seasoning mix (I used McCormick Smokehouse Maple)
• salt and pepper to taste
• 5-6 cups baby romaine lettuce
• 4 hard-boiled eggs, sliced into 4 parts
• 1 cup black olives, sliced
• 1 cucumber, chopped
• 1 large tomato, seeded, chopped
• vinaigrette dressing 

Heat oil in a skillet. Sprinkle both sides of each tilapia fillet with the seasoning. Fry until the fish is white and lightly browned, about 3 minutes per side. Season to taste. Divide the lettuce, hard-boiled eggs, black olives, cucumbers, and tomatoes between 4 plates. Top the salad on each plate with the tilapia pieces. Serve with the dressing on the side.

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Russian "Mimoza" Salad With Canned Salmon, Eggs and Cheese

Mimoza is the first spring flower to bloom in Southern Russia (the Caucasus Mountains by the Black Sea) at the beginning of March. This is a traditional flour to present to ladies on March 8, International Women's Day. One of the most popular Russian salads is also called Mimoza due to its stunning resemblance with the flower. It's made with canned salmon, rice, hard-boiled eggs, onions, and cheese. And dill... let us not forget the dill! The recipe isn't Russian if it doesn't call for this humble herb. During the USSR times canned fish and eggs was probably the only food that could be found in stores easily. Creative Russian homemakers learned how to make beautiful dishes with very simple products. This is one of those creative recipes that became one of the most popular dishes in the entire country. I dare you to try it and surprise your guests!

This is a layered salad. You will be spreading each ingredient on a flat dish. Some layers will be spread with mayonnaise. You will finish the salad by grating the egg and sprinkling it over the top of the salad. It's beautiful, tasty, and very filling!

• 1 15 oz can salmon, drained, flaked
• salt and pepper to taste
• mayonnaise
• 3/4 cup rice, cooked
• 1 small cucumber, diced
• 1/2 white onion, diced
• 3/4 cup Gouda cheese, grated (any semi-soft classic cheese will work for this recipe. Even Mozzarella!)
• 4 eggs, hard-boiled, peeled (3 eggs diced, 1 egg grated)
• fresh dill for garnish

Lay out the salmon on a flat dish. Season to taste. Spread about 1 1/2 tbsp mayonnaise over the salmon. Create the second layer by spreading the rice over the salmon layer. Once again spread about 1 1/2 tbsp mayo over the rice. Sprinkle with a litle bit more salt. Lay out diced cucumbers and diced onions as two separate layers. Spread a little bit of mayo over the onions. Use your hands to gently press on the salad to make sure the form is round. Use grated cheese to create the next layer. Lay 3 diced eggs on top of the cheese layer. Grate the fourth egg on top of the salad. Sprinkle with dill for garnish. Your salad is ready. Приятного аппетита!

Irish Cabbage, Golden Raisins and Fennel Salad

This simple Irish salad with a sweet honey twist will complement any dinner! I love trying new recipes from all over the world. I came across this one in the Vegetarian Times (April 2013 Issue). Just like the Irish, we eat a lot of Cabbage in Russia but never with fennel. It's a funny looking and tasting vegetable. It has a light taste of licorice and blends so nicely with the honey and yogurt sauce and golden raisins.

• 1 lb cabbage, thinly sliced
• 1 small fennel bulb, diced (about 1 cup)
• 5 tbsp chopped fresh fennel fronds
• 1 cup golden raisins
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 3 tbsp lime juice
• 2 tbsp honey

In a salad bowl combine cabbage, fennel, fennel fronds, and raisins. Mix well. In a separate bowl combine yogurt, mayo, lime juice, and honey. Beat lightly until the mixture is smooth. Stir the sauce into the cabbage mixture. Season with salt if desired. Enjoy!
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Russian Summer Salad

This salad was such a big part of my life growing up in Russia. My Mom would make it almost every day in summer. It goes along with almost any main course dish. It tastes like home to me!

Ingredients

• 2 large tomatoes, sliced (Do not seed them. The juice from tomatoes will blend in with the dressing and create a wonderful taste)
• 2 cucumbers, sliced
• 6 green onions, chopped
• 1 tbsp Veganaise mayo (or usual mayo if you don't mind dairy and eggs)
• salt and black pepper to taste

Combine tomatoes, cucumbers, and onions with the mayo. Mix well. Season to taste.

Приятного аппетита!

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Quinoa Tabbouleh

This simple Middle Eastern salad is perfect with pita bread and hummus. Quinoa is full of protein and slow-digesting carbs... which means that you won't be hungry after you eat this salad for quite some time!

• 1 cup quinoa, very well rinsed in cold water
• 2 cups water
• 1/2 tsp salt
• 1/2 cup parsley, chopped
• 1 cucumber, cut into 1/4 pieces
• 1 large tomato, seeded, cut into small pieces
• 1/2 cup green olives
• 4 green onions, chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 3 garlic cloves, minced
• ground black pepper to taste

Bring 2 cups of quinioa to boil. Add salt and rinsed quinoa. Reduce to a simmer and cook for about 15 minutes or until the seeds are translucent. Remove from the heat. Drain and let cool.

Combine the cooled quinoa with parsley, cucumbers, tomatoes, green olives, and green onions. Add the olive oil, minced garlic, and ground pepper. Mix well. Enjoy with pita bread.
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Very Berry Chicken Salad

This is my absolute favorite salad of all times. It's also my tricky way to sneak in a bit more sugar in my dinner :) The berries, walnuts, and dressing are sweet and taste great with red onions and mint. I could have this salad for lunch and dinner every day. The recipe makes 4 servings.

• 2 chicken breasts, cut in 1-inch pieces
• high heat oil for frying
• 1 cup sugar glazed cinnamon pecans (look up my recipe under Snacks or use store-bought)
• 1 8-oz container of raspberries
• 1 8-oz container of blue berries
• 2 cups sliced strawberries
• 5 cups baby spinach 
• 1/4 cup mint leaves, chopped
• 1/2 cup red onions, chopped
• your favorite raspberry vinaigrette for dressing (Store-bought or home-made. For a great recipe click here!)

1. If you're making sugar glazed pecans, start with them. It will take you about an hour to glaze them in the oven. Look up the recipe under Snacks. Store-bought sugar glazed pecans will work too!

2. Heat the oil in a skillet. Fry the chicken on both sides until it's cooked and has a golden crisp.

3. Combine the rest of the ingredients. Add the pecans and chicken. Serve the dressing on side. Enjoy!
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Yucatan Couscous

• 1 cup pearl couscous (Israeli couscous)
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1 1/2 cup boiling water
• 1 15 oz can corn
• 1 15 oz can black beans
• 1 clove unpeeled garlic
• 1/2 finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• juice from two limes

1. Heat 1 tbsp olive oil in a saucepan. Add the couscous and saute it until it turns a bit brown, just a few minutes. Add the cumin and slowly add the boiling water. Cover with a lid and simmer on low until liquid is absorbed (about 10 min).

2. Brown the unpeeled garlic until the skin is toasted in a frying pan. Peel and mince.

3. In a medium bowl combine the couscous, corn, beans, garlic, red onion, cilantro, and jalapeno pepper. Pour the lime juice over the salad, add the remaining 1 tbsp oil, and mix well. Serve warm or cool.

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Inspired by http://allrecipes.com/recipe/mayan-couscous/

Rainbow Salad

I'm constantly looking for new ideas that will help my family enjoy a primarily vegetable-based diet. Colorful vegetables are the best for your health. Pick a few of your favorite colorful veggies and combine them to create a salad that will burst into flavor and color!

I've used the following vegetables for this Rainbow salad:

• cucumbers
• celery
• red cabbage
• tomatoes
• carrots
• bell pepper
• parsley
• sesame seeds
• mixed greens
• your favorite dressing

Combine the chopped veggies. Serve with your favorite dressing. I made my dressing with some lemon juice with a bit of olive oil and red wine vinegar. I added a bit of dry oregano, basil, salt, and pepper to the dressing. It's delicious!
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South American Lima Bean Salad (Ensalada de Pallares)

• 1 large red onion, diced
• 2 tbsp red wine vinegar
• 1 can lima beans, drained
• 3 medium tomatoes, seeded and diced
• 1 yellow bell pepper, chopped
• 1 1/2 tbsp olive oil
• juice of 1 lime
• oregano, salt, and pepper to taste
• Mixed greens

Combine red onion with 2 tbsp of red wine vinegar. Cover and marinate in the fridge for 30 minutes. Prepare the dressing by mixing olive oil, lime juice, oregano, salt, and pepper. Set aside. Combine lima beans, tomatoes, bell peppers and mix in the marinated red onions. Serve on a bed of mixed greens. Serve the dressing on the side or combine it with the vegetables. 

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Lebanese Fattoush

This is definitely one of my favorite salads. Fresh mint, parsley, and lemon garlic dressing create a wonderful flavor! Pita is lightly fried in olive oil and served warm on the salad. It's delicious and oh so easy to make.

• 6 pita bread
• olive oil for frying
• 3 tomatoes, seeded, chopped
• 1 large green pepper
• 2 cucumbers, seeded, sliced
• 10 red radishes, sliced
• 4 green onions, sliced
• 1 1/2 cups fresh flat-leaf parsley, chopped
• 1/2 cup coarsely chopped fresh mint

lemon garlic dressing

• 2 cloves garlic, crushed
• 1/4 cup olive oil
• 1/4 cup lemon juice

Cut pita into 1-inch pieces. Warm up the oil olive in a frying pan and fry pita on both sides until golden and a bit crunchy.

Combine garlic, olive oil, and lemon juice to make the dressing. Whisk well.

Combine the remaining vegetables and herbs in a salad bowl. Add fried pita pieces and toss. Serve the lemon garlic dressing on the side or combine it with the salad. Enjoy!

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The original recipe is printed in "Salads. Fresh Delicious Dishes for All Occasions." 2012. Metro Books. New York.

Shrimp Mango and Pear Salad

Delicious salad with a Thai twist. The combination of mango, pear, red peppers and cilantro may sound a bit unusual, but they go together perfectly.

Ingredients

• 2 cups cooked shrimp, thawed, deveined, tail off
• 1 1/2 tbsp soy sauce
• 1 1/2 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1 mango, sliced
• 1 bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 1 pear, thinly sliced
• 1/4 cup loosely packed fresh cilantro
• 2 green onions, sliced

Lime Dressing

• juice of 2 limes
• 1 tbsp agave nectar (or 1 tbsp brown sugar)
• 1 tsp Thai fish sauce

Combine the shrimp, soy sauce, sesame oil, ginger, and garlic in a bowl. Marinade the shrimp for 30 minutes in the fridge.

Make the lime dressing by combining lime juice, agave nectar, and fish sauce. Stir well.

Cook the shrimp in a skillet over medium heat until the shrimp is done. Combine the shrimp, mango, bell pepper, cucumber, pear, cilantro, green onions, and lime dressing. Your salad is ready to be served!

This recipe serves 4 people.

Tuna Salad with Fresh Basil and Lemon

Ingredients

This recipe is extremely easy and will come in handy if you eat as much tuna as I do and look for new ways to serve it. This salad has a wonderful lemon-basil twist to it. Serve it as a side dish or on a roll as a sandwich. This recipe will serve 2 people.

• 1 12-oz can tuna, drained, flaked
• 1 red bell pepper, chopped
• 1/2 white onion, finely chopped
• 2 celery stalks, chopped
• 1/4 cup fresh flat leaf parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon zest
• 2 tsp lemon juice

Combine tuna, bell pepper, onions, celery, and herbs in a bowl. In a separate bowl combine mayonnaise, mustard, lemon zest, and lemon juice. Stir the mayo mixture into the salad. You're done! Easy peasy.
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Inspired by a recipe found in "Salads", Metro Books, p. 90.

Caribbean Potato Salad

If you're tired of the classic potato salad, he's a new recipe with a Caribbean spice twist. It's easy to make and very tasty.

1. 2 lb boiled potatoes, cut in 1 inch cubes
2. 2 red peppers, finely chopped
3. 2 celery sticks, chopped
4. 1 white onion, chopped
5. 3 spring onions, chopped
6. 1 garlic clove, crushed
7. 1 green chilli, finely chopped
8. 2 tsp chopped fresh basil (you can substitute with 1 tsp dry basil)
9. 1 tbsp finely chopped parsley
10. 3 tbsp sour cream
11. 1 tbsp mayo
12. 1 tbsp mustard
13. 1tsp sugar
14. Salt and pepper to taste
15. fresh chives to garnish

Combine the first 9 ingredients in a large salad bowl. To make the dressing, combine sour cream, mayo, mustard, and sugar in a separate bowl and whisk well. Pour the dressing over the salad and stir gently to coat evenly. Add salt and pepper to your taste. Garnish with fresh chives.

Enjoy!
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Inspired by Spicy Potato Salad/Caribbean, "Around the World in 350 Recipes."

Paula Deen's Salmon Salad

Sometimes it gets boring to have another baked salmon for our "fish" day. No more borning fish days. I found this fun recipe for an ultimately healthy protein-full meal and we loved it. A bit of cayenne pepper gives it a nice kick. You can either serve the salad over lettuce or as a sandwich.

Ingredients:

• 2 cups cooked, flakes salmon
• 2 hard-boiled eggs, crushed
• 1 red or green bell pepper, diced
• 1 cucumber, diced
• 1/2 cup chopped red onions
• 3-4 tbsp mayo
• 1/4 tsp cayenne pepper
• salt and pepper
• 1/2 lemon, juiced

In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon add lemon juice, and toss lightly to combine.

Thanks for the recipe go to Paula Deen, http://www.foodnetwork.com/recipes/paula-deen/salmon-salad-recipe/index.html

Greek Salad

This is a simple and fast recipe for a healthy evening salad. I can eat it a few times a week because it is delicious and never gets old. This will serve 2 people. My husband loves this dressing. He could probably drink it if I weren't looking ;)

Ingredients

• 1/2 head of green lettuce, torn in smaller pieces
• 1 cucumber, sliced
• 1 tomato, seeded and drained
• 1/2 red bell pepper, seeded and chopped
• 1/4 red onion, chopped
• 1/4 standard can of olives, pitted, whole
• 1/2 cup feta cheese, crumbled or cut in small pieces

Dressing:

• 3 tbsp olive oil
• juice from 1 lemon
• 2 tbsp red wine vinegar
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp dill
• 1/2 tsp black pepper
• salt to taste

Whisk the dressing ingredients together in a small bowl. Prepare two large plates. Divide the ingredients in half and organize them on a plate starting with lettuce and cucumbers. Then add tomatoes, bell pepper, olives, onions. Crumble feta cheese over the salad. You're done! I don't usually combine my salads with the dressing- I serve it on the side. 

If you're cooking for a few people, I suggest you combine the ingredients in a bowl and add the dressing. Enjoy! 

Waldorf Chicken Salad

An American classic! The Waldorf salad was invented in 1893 at the Waldorf Hotel in New York. It's a great side salad and a main course dish. I absolutely love it.

Ingredients:

• 3 cups cooked chicken, chopped (I bake it in tin foil in the oven)
• 1 cup red seedless grapes, cut in halves
• 1 cup celery, diced
• 1 large apple, chopped
• 1/2 cup walnuts, chopped
• 3 tbsp mayonnaise
• salt to taste

Mix everything together. Add mayonnaise and salt. You can experiment by substituting mayo with plain yogurt. You can also add a tbsp of lemon juice.
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Салат Валдорф

Американская кухня это не только гамбургеры и картошка фри, но и такие блюда как Салат Валдорф, изобретенный в 1893 году в Валдорф Отеле  в Нью Йорке. Очень простой рецепт из простых продуктов. Можно подавать как главное блюдо, так и как гарнир.

Ингридиенты:

• 3 стакана приготовленной курицы (я обычно запекаю ее в духовке в фольге)
• 1 стакан красного винограда, порезанного на половинка
• 1 стакан селдерея, порезанного
• 1 большое яблоко, порезанное
• 1/2 стакана грецких орехов, мелко порезанных
• 3 ст. ложки майонеза
• соль на вкус

Смешать все ингридиенты. Добавить майонез и соль. Все готово! Можно заменить майонез йогуртом. Также можно добавить столовую ложку лимонного сока. Объедение.