My light and unusual salads on the holiday table

Hi all!

This time, as promised, I will share with you the recipes several salads at once, which are delicious, both individually and in combination.

And the story of their appearance in our family is as follows. I think I won’t be mistaken if I say that throughout the entire territory of the former Soviet Union there is approximately one list of festive dishes, in which there are definitely Olivier salads, or capital ones, and herring under a fur coat. Our city is no exception in this regard. Often on the table there is also a vinaigrette or beetroot salad with garlic.

We had a housewarming party, and the guests gathered in different companies for several weeks. Of course, I wanted to feed and surprise everyone. Therefore, for each company of guests, their own, each time a new, festive menu was compiled. And I didn’t include boring, albeit beloved, salads in it, especially since in the spring I wanted something unusual. Then, in our house, an unchanging tradition was born to cook these unusual, but at the same time, light salads for the festive table.

The filling in this recipe can be absolutely anything, I just like such an original presentation. This time I wrapped some kind of Olivier in pita bread. By the way, our recent one is also perfect.

In my "Olivier" this time were:

• potatoes, medium size - 2 pcs.
• carrots, medium size - 2 pcs.
• eggs - 2 pcs.
• pickled cucumbers, small - 3 pcs.
• dill and green onion - a few sprigs
• salt pepper
• mayonnaise for dressing

Step by step recipe:

And one more light salad, which was invented for the festive table.

2. My salad of fresh carrots with raisins and nuts

To be honest, I don’t remember if I ate it somewhere or invented it myself, or maybe I just improved it on a whim, but the ingredients in it are:

Ingredients:

• carrots, medium size - 3 pcs.
• walnuts - 50 gr.
• light raisins - 50 gr.
• salt pepper
• sour cream for dressing

Step by step recipe:

1. Grate carrots on a coarse grater.
2. Cut nuts into pieces the size of raisins.
3. Mix everything, salt, pepper to taste and season with sour cream.

Sour cream is desirable to take low-fat.

I also sometimes add a spoonful of mayonnaise for taste and sometimes granulated sugar if the carrot is unsweetened.

I also make a cheese salad with this salad. I learned his recipe in Kyiv, at one of the feasts with relatives. I think I will not be mistaken if I say that only I do this in Baku.

3. Cheese salad with garlic

For it we need:

• processed cheese (harder) - 2 pcs.
• garlic - 2 cloves
• mayonnaise for dressing

I take Russian curds, such as Druzhba. Maybe this salad will also be delicious from gouda, for example, but I stick to the recipe in the form in which it was announced to me at one time.

Step by step recipe (from 1 step):

Be careful with salt, because garlic enhances the taste, and mayonnaise and cheese are already salty!

For more showiness, cheese salad can be served as an appetizer by stuffing bell peppers with them and cutting them into 4 parts. It turns out very fresh and beautiful.

4. Salad of fresh vegetables and cheese with canned corn

The air smells of spring and you want something light and unusual. Then I remember the history of the invention of a special salad. This salad appeared by chance when I just got married, we moved to a tiny rented apartment, I had a lot of free time and I spent it on culinary experiments.

On that day, there were pancakes for breakfast, and the mother-in-law was waiting for dinner for dinner. I needed to come up with something light and tasty. I decided to cook pancakes with meat and some light salad. I bought cucumbers, tomatoes, white cheese and began to think how to make an ordinary salad original. I decided to buy canned corn and focus on the sauce.

Looking ahead, I will say that the dinner was a success and, first of all, thanks to an unusual salad. And now, actually, the recipe.

Ingredients:

For salad:

• bunch of fresh green lettuce
• 3-4 medium tomatoes
• 3 small cucumbers
• 100−150 gr. white cheese (you can use any, I had a not very salty, elastic variety)
• 100 gr. canned corn
• a few sprigs of green onions

For sauce:

• 3 art. l. vegetable oil (I love olive oil, but you can use any in this salad)
• 2-3 tbsp. l. balsamic vinegar
• 1 st. l. honey
• 1 clove of garlic

Step by step recipe:

It turns out absolutely spring light and bright salad.

Bon appetit!

P.S. Of course, when serving, these light salads can be decorated very brightly and in an original way, but I think that a mother of two young children, who herself set the table for so many guests, is forgiven this time for a simple serving)

Until then, see you all online again.

Fidan Amirbekova.