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SALADS
 

SUMMER SALAD - Served in the same time with main course, a bit different from western culture where salad is served before meals. Try it!
CABBAGE SALAD - Cabbage is popular as always
CUCUMBER SALAD - Best served with pork or lamb roast
POTATO SALAD - Kept a secret for many centuries causing  invasion of Persians, Turks, Hungarians and Germans. Peace to all of them the recipe is out. 


Summer Salad - serve 6

2 large tomatoes
2 red ( green or yellow ) bell peppers
2 cucumbers
4 green onion diced
3 Tbls olive oil
3 Tbls apple cider vinegar
4 Tbls minced parsley
1/2 Tsp minced garlic

Wash and dice tomatoes. Place them in a bowl. Slice red bell peppers and cucumbers into very thin strips and add with tomatoes and the rest of ingredients. Toss gently. Best  if chilled  for 1 hour before serving.
 

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CABBAGE SALAD - serve 6

1 small cabbage cut in very, very thin slices
2 Tbls olive oil
3 Tbls apple cider vinegar
salt and pepper to taste

Place the thin sliced cabbage in a large bowl and spread the salt a bit more than you use to ( excess salt will drain later ). Mix thoroughly and place for 1 hour in refrigerator covered with plastic wrap. After 1 hour drain and squeeze the liquid from the sliced cabbage. Add olive oil, vinegar and pepper to taste. best if served with Roasts or fatty foods.

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CUCUMBER SALAD - serve 10

6 large cucumbers
2 Tsp salt
3 Tbls apple cider vinegar
4 Tbls olive oil
4 Tbls minced scallions
3 Tbls minced dill or parsley not both
salt and ground pepper

Peel cucumbers and slice very, very thin round slices. Place them in a bowl, add salt and mix. Let stand in refrigerator for 15 minutes. Drain and squeeze out the liquid. Add vinegar, oil, scallions, dill ( parsley ) and pepper. Toss together and taste. Add more salt and vinegar if necessary.

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POTATO SALAD - serve 6 hungry ones

6 large potatoes, cooked in jackets, peeled and sliced into thin circles
salt and pepper to taste
1/4 cup olive oil
1/2 cup apple cider vinegar
1 Tsp paprika
2 Tbls minced parsley
1 large red onion sliced in thin circles
2 red bell peppers sliced in length
2 hard cooked eggs cut in round circles
1 Tbls paprika

Peel and slice potatoes while they are still hot. Place them into a heated bowl, sprinkle with salt and pepper, and keep warm. In a jar mix oil, vinegar, paprika and parsley. Shake well and pour over the warm potatoes. Place into a serving dish and place sliced onions and bell pepper sliced on top. Chill for 1 hour. Add the eggs and paprika and mix very gently. Could be considered a side dish also.

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