Shopska Salata – Bulgarian Salad

Ingredients:Shopska Salad
• 2 tomatoes, chopped
• 2 large cucumber, unpeeled and chopped
• 1 green or red pepper, roasted , chopped
• 1 large yellow onion, chopped
• 4 TB spoons sunflower oil
• 2 Tb red-wine vinegar
• Salt and black pepper
100 grams Bulgarian sirene cheese or feta cheese, crumbled or grated

Directions:
• Place tomatoes, cucumber, peppers, and onion in a large bowl and toss.
• Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.
• Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve.
• Top with crumbled cheese and portion on chilled plates.

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Russian Vinaigrette

Ingredients:Russian Vinaigrette
• 5 medium beets, peeled
• 3 large potatoes
• 4 medium pickles
• 3 medium carrots
10.5 oz sauerkraut, drained
14 oz frozen peas
• 1 small red onion
• 2 Tbsp Sunflower or Olive Oil
• salt

Directions:
• In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
• In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
• In another small pot boil frozen peas for 3 minutes.
• Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
• Peel the skins from the potatoes,and carrots, than dice pickles, beets, potatoes, sauerkraut, carrots & finely dice onion.
• Mix all the vegetables with salt and oil.
• Refrigerate until ready to use.

Tip: For the best taste refrigerate for 24 hours before serving.

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Olivier Salad (Salade Russe)

Ingredients:salade russe
1 lb boiled potatoes
• 4 hard boiled eggs
• 2 fresh cucumbers
• 1 bunch green onions
1 lb frozen green peas
12 oz bologna (cooked chicken breast)
• 1 cup sour cream
• salt

Directions:
• Chop potatoes, eggs, cucumbers, green onions and bologna.
• Add the green peas and sour cream.
• Stir all together until well blended.
• Season with salt .

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Eiersalat – German Egg Salad

egg saladIngredients:
• 5 hard boiled eggs, chopped
• 2 onions, thinly chopped
• 1 cup sour cream
• 1 TB spoon Dijon mustard
• 1 pinch curry powder
• 1 pinch paprika
• 1 pinch pepper
• 1 pinch salt
• 2 TB spoons basil, chopped

Directions:
• Mix together onion, eggs, mustard and sour cream in a mixing bowl.
• Season with salt, pepper, paprika and curry powder.
• Let stand for 20 minutes.
• Add basil, mix and serve.

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Southwest Cilantro Ranch Dressing

Ingredients:Southwest Cilantro Ranch Dressing
• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 cup mayonnaise
• 1 cup buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove the seeds, minced.

Directions:
•Mix ingredients together in blender.
• Chill for a couple of hours before serving.

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Buttermilk Ranch Dressing

Ingredients:buttermilk ranch dressing
• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup real mayonnaise
• 1/2 cup sour cream
• 1/4 cup Italian flat-leaf parsley leaves, minced
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/4 to 1/2 cup buttermilk

Directions:
• Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
• In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar and paprika.
• Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed.
• Chill for a couple of hours before serving, thinning with more buttermilk if needed.

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Italian Salad Dressing

What you need: italian dressing
• 3/4 cup vegetable oil
• 1/4 cup cider vinegar
• 2 tablespoons water
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon grated parmesan cheese

What you do:
• Combine all ingredients in a bottle.
• Shake to blend.
• Allow flavors to blend about an hour.
• Keep in the fridge.

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Asian Ginger Dressing

What you need:
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• ½  cup olive oil
• ¼ cup sesame oil
• ¼  cup soy sauce
• 3 tablespoons honey
• ¼  cup water
• 1/3 cup rice vinegar

What you do:
• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water.
• Cover the jar with a tight fitting lid, and shake well.
• Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey.
• Let cool, and shake well before serving.
• Store covered in the refrigerator.

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Benihana Ginger Salad Dressing

What you need:
• ½ cup peanut oil
• 1/3 cup rice vinegar
• 2 TB spoons water
• 2 TB spoons minced fresh ginger
• 2 TB spoons minced celery
• 2 TB spoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• ½ teaspoon minced garlic
• 1/2 teaspoon salt
• ¼ teaspoon ground black pepper

What you do:
• Combine all ingredients in a blender.
• Blend on high speed for about 30 seconds or until all of the ginger is pureed.
• Chill.
Makes 1 ¾ cups.

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