SERBIAN SALAD
Bright, sassy flavors make this salad a delight. Awesome with the Serbian Pumpernickle #142857! For the most authentic flavor, please don't shortcut the dressing; please make it the day before so the flavors meld properly. This carries my Serbian DIL's seal of approval!
Provided by Glori-B
Categories Onions
Time 10h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients for dressing. (I put them all in a canning jar and shake to combine.) Refrigerate overnight.
- At least an hour before serving, remove garlic from dressing and discard.
- Combine tomatoes, peppers, about 2/3s onion and cucumber with dressing. Let the flavors meld for about an hour, more if you like.
- Line platter with Romaine; top with veggies. Sprinkle feta and remaining onions on top.
Nutrition Facts : Calories 226.9, Fat 19.6, SaturatedFat 3.2, Cholesterol 3.3, Sodium 61.3, Carbohydrate 12.4, Fiber 5.1, Sugar 5.8, Protein 3.9
SERBIAN SALAD
While travelling on a business trip in Novi Sad, Serbia many years ago I discovered this wonderful, easy to make salad. If you like a nice fresh summery tomato salad with a "kick" you'll love this one! As someone who loves spicy food, the banana pepper really makes this salad special.
Provided by Bill Baldasti
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine tomatoes, cucumber, and red onion in a large bowl. Drizzle with olive oil and stir. Season to taste with salt. Sprinkle banana pepper slices on top and garnish with parsley.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 2.8 g, Fat 14.1 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 3.7 mg, Sugar 1.6 g
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season with salt.
- Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
- Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
- Gently add the eggs, and allow to boil 10 minutes.
- While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
- Once the eggs are cooked, drain them, and peel under cold running water.
- Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
- In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
- Refrigerate overnight, and serve cold.
SERBIAN POTATO SALAD
A potato salad Serbian style. It is an oil and vinegar based salad rather than the creamy style more common in North America. Cooking time doesn't include the chilling time because it is up to you how long you want to chill it.
Provided by Sarah_Jayne
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a large bowl.
- In a screw-top jar, add remainder of ingredients, cover with the lid and shake vigorously.
- Toss potatoes with dressing.
- Refrigerate overnight or at least a few hours.
- Adjust seasonings if necessary and serve at room temperature.
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
- In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
SYRIAN SALAD
This colorful salad has so many interesting ingredients, you'll experience a different flavor with each bite. We enjoy making "salad sandwiches," by spooning the mixture into pita bread pockets. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 383 calories, Fat 32g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 803mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
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