Food Monday ~ More Salads

We are enjoying some very warm spell in Ireland, something we have waited a very long time for, so today again I have a couple of salads for you.

Russian Salad

4ozs cooked new potatoes
4ozs cooked carrots
4ozs cooked French beans
2ozs cooked peas
1 onion diced
3x15ml spoon mayonnaise
2x15ml spoon natural yoghurt
½ x2.5ml spoon paprika
I small lettuce shredded

Dice potatoes, carrots & French beans add peas and onions

Stir together the mayonnaise, yoghurt and paprika and spoon over the vegetables.Gently turn them in the dressing until evenly coated.Line the serving dish with lettuce and spoon the salad on top.Garnish with lemon wedges.

Greek Country Salad

100g Feta Cheese crumbled
1 large onion sliced
8 large Tomatoes thickly sliced
50g Black Olives

Dressing

2 cloves Garlic crushed
1x5ml spoon chopped Oregano
1×5 ml spoon Coriander seeds crushed
4×15 ml spoon Olive Oil
Salt & Black Pepper

Mix together the cheese, tomatoes, onion and olives in a serving bowl.Mix the garlic, oregano, coriander and olive oil and season with salt & pepper.Just before serving, pour the dressing over the salad and toss well.Garnish, if liked, with chopped parsley.

6 thoughts on “Food Monday ~ More Salads

  1. Grannymar Post author

    Magpie, Everyone in Ireland is enjoying our Mediterranean weather this holiday weekend.

    Beetroot! Now that would add a nice blush to the Russian salad.

    Reply
  2. stwidgie

    I’ve seen this as “Ensalada Rusa” in Spanish tapas restaurants. It has my husband’s favorite vegetables in it: potatoes, onions and peas. (In fact, unless walnuts count, I suppose those are his only vegetables.) Very yummy. May have to make this tonight! Thank you!

    I’ve been making a variation on tabbouleh as the weather pretends to be warm. Fresh Mexican salsa from the supermarket instead of cutting everything up myself, cilantro instead of parsley, and cubed avocado at the last moment so it doesn’t turn color.

    Reply
  3. Baino

    Our Greek salad has LOADS of cucumber in it. The tiny Lebanese style ones and of course Greek flat leaf parsley (the sort you use for Tabouleh). More soup weather down here this week!

    Reply
  4. Grannymar Post author

    @stwidgie – I have not made tabbouleh for a long time, thanks for the reminder. 😀

    @Magpie – I am sure the lemon juice would work for avocado although I never used it. I prepare avocado at the last moment unless it is going into a dressing.

    @Baino – Right now we have 18°C and call it a heatwave! It is heatwave enough for me.

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