This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivier” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.
If you like it, try other salads from my cooking blog!
Potato salad (Russian salad)
Ingredients
- 4 large potatoes
- 3 medium carrots
- 7 hardboiled eggs
- 1 lb bologna
- 7 pickles
- 1/2 raw onion
- 1 can peas (14 oz)
- 1/2 cup mayonnaise
- Salt and pepper to taste
Instructions
- Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
- Peel the vegetables and eggs.
- Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
- Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
- For a fancier presentation, serve it in mini cups.
Cowboy caviar
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
Cowboy caviar
Ingredients
- 1 can (425 g) Black beans, Red beans, or Black Eye peas, or Tri-Bean blend drained and rinsed
- 1 can (425 g) whole kernel sweet corn drained and rinsed
- 1/2 red onion peeled and minced
- 1 bell pepper (red, yellow or orange) cored and cubes
- 1 jalapeño cored and minced
- 3 tomatoes cubed
- 1/4 bunch Fresh cilantro chopped
- Salt and freshly ground black pepper
- 3 Tbsp apple cider vinegar or lime juice
- 4 Tbsp olive oil
Instructions
- Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.
Spinach Salad with Strawberries
This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!
Spinach Salad with Strawberries
Ingredients
Salad
- 200 g baby spinach
- 1/2 red onion thinly sliced
- 100 g strawberries
Dressing
- 3-4 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper
- 1 tsp jam (strawberry, raspberry, apricot)
- 1-2 pinches paprika (optional)
- Some sliced almonds or walnuts (optional)
Instructions
- In the bowl, combine the spinach, red onion and strawberries.
- In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
- Drizzle the salad with dressing and serve immediately.
- If you want, you can add some almonds or other roasted nuts.
Watermelon and Cucumber salad with Feta
This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.
Watermelon and Cucumber salad with Feta
Ingredients
- 1/2 watermelon (or 1 small watermelon ) peeled and cubed
- 1 english cucumber cubed
- 1/2 red onion finely sliced
- 200 g feta cheese cubed
- 1/2 bunch of Fresh mint minced
- 1/2 lemon (juice only)
- freshly ground black pepper to taste
Instructions
- In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.
Kale Salad with Avocado and Mango
I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.
Kale Salad with Avocado and Mango
Ingredients
- 2 cups kale finely chopped
- 1 ripe avocado
- 1 large mango
- 1/2 red onion
- 1/2 cup cilantro
- 5 tsp mandarin juice freshly squeezed
- 1 tsp honey
- 8 tsp olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 Tbsp grated parmesan cheese (optional)
Instructions
- Wash all the ingredients.
- In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
- Meanwhile peel and dice mango into 1/2″ cubes.
- Cut onion into half-moon slices.
- Slice the avocado while it’s in its shell and gently scoop the slices with a spoon.
- Finely chop the cilantro.
- Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
- Mix everything together, top with grated parmesan cheese and drizzle with dressing.
Cucumber Tomato & Green Onion Salad
Looking for a “quick” salad to make? This cucumber and tomato salad is not just fast and easy salad to make, it is also a great summer side dish that goes perfectly with fish, potato, rice, omelet or just by itself.
Cucumber tomato & green onion salad
Ingredients
- 1-2 cucumber sliced
- 5-6 tomatoes quartered
- 1 clove garlic pressed
- Salt and freshly ground black pepper to taste
- Some green onions chopped
- 2 Tbsp sour cream
Instructions
- In the bowl, combine the cucumber, tomatoes, garlic, green onion, salt and pepper. Add the sour cream and gently toss. Serve right away.
Oven Roasted Eggplant Cubes
It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.
Oven Roasted Eggplant Cubes
Ingredients
- 2 large eggplant
- 1/2 lemon (juice only)
- 1 bulb garlic
- Salt and freshly ground black pepper to taste
- 6 Tbsp olive oil
- 1/2 bunch fresh parsley or cilantro finely chopped
Instructions
- Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
- Drizzle with olive oil and lemon juice.
- Peel garlic and smash it with a heavy knife.
- Add garlic and pepper, give it a good mix with spatula or your hand.
- Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
- Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
Cucumber and feta salad
This cucumber, feta, and mint salad is not only tasty but also very refreshing. It is an ideal summer meal. This salad goes very well with pita bread.
Cucumber and feta salad
Ingredients
- 1 long cucumber diced
- 200 g feta cheese diced
- 1/4 bunch Fresh mint chopped
- Salt and freshly ground black pepper
- Some freshly squeezed lemon juice (optional)
- Some olive oil
Instructions
- In a medium bowl, combine cucumber, feta, and fresh mint. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss gently. Cover and let stand in the fridge for at least a half hour.
Pickled Cabbage
For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!
Pickled Cabbage
Ingredients
- 3-4 lb cabbage
- 3-4 carrots
- 1 head of garlic
- 4 cup water
- 1/4 cup sugar
- 2 Tbsp salt
- 1/2 cup vegetable oil
- 1 cup 6% vinegar
Instructions
- Cut, core and shred cabbage finely.
- Peel the carrots and grate.
- Peel the garlic and cut each clove into 4 pieces.
- Place vegetables in a mason jar.
- Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
- Pour hot marinade over the cabbage and let it cool completely.
- Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.
