Tag: Salad

Another Celery Salad

  • I was making a quick lunch with some Polish smoked mackerel and wanted to make a couple of salads to go with it. 
  • I had some celery stems and though I would make my easy celery & peanut salad with sultanas.  This is in an earlier post Seler – Celeriac – Celery
  • I suddenly realised that I did not have any salted peanuts so decided to improve and use an apple with the celery, which are two of the ingredients of Waldorf Salad.
  • It turned out very well and will be going on my list of easy standby salads.

Ingredients

  • 4- 5 celery stems
  • 80g of sultanas
  • 1 large eating apple eg Pink Lady
  • Juice of ½ lemon
  • 2 tablespoons of mayonnaise 

Method

  • Trim the celery stems and cut into fine slices.
  • Core the apple and cut into small pieces.
  • Mix the celery, apples and sultanas together.
  • Pour the lemon juice over the mixture.
  • Add mayonnaise mix well together.

Tuna Salad with French Beans

  • One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
  • Green & Purple French beans were amongst them.
  • I topped and tailed these and steamed them.
  • Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
  • I served some of them with buttered dried breadcrumbs – à la Polonaise and
  • Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
  • The proportions are not so important.

Ingredients

  • 1 tin of tuna chunks- in brine or oil
  • Crisp lettuce leaves 
  • Steamed French beans
  • Cooked peas
  • Cooked sweetcorn – frozen or tinned
  • 2 hard boiled eggs
  • Juice of 1 lemon
  • 2 tablespoons of mayonnaise
  • Salt & Pepper to taste

Method

  • Chop the French beans into small pieces.
  • Mix these with the peas and sweetcorn
  • Drain the tuna from the brine or oil and break up the chunks.
  • Mix the tuna with the cooked vegetables.
  • Add the lemon juice and mayonnaise and mix well.
  • Season to taste.
  • Shred the lettuce leaves.
  • Arrange lettuce leaves over a large plate plate or a shallow bowl.
  • Place the tuna mixture on top of the lettuce leaves.
  • Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.

Beetroot & Apple Salad

  • Yesterday one of my friends came round with freshly picked beetroots from her allotment.
  • I quickly boiled these and used some of them to make a very simple salad.

Ingredients

  • 3 boiled beetroots
  • 3 eating apples such as Braeburn
  • Juice of 1 lemon
  • Salt & Pepper

Method

  • Grate the beetroots using a coarse grater.
  • Peel and core the apples.
  • Grate the apples using a coarse grater.
  • Mix the beetroots and apples together.
  • Pour the lemon juice over them and mix together.
  • Season to taste

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Cabbage Carrot & Pear Salad

  • This is a variation on my usual cabbage salad.
  • Mayonnaise is not used just lemon juice as a dressing. 
  • Rather than apples I used pears for this salad.
  • Conference pears or other hard pears are good for this.
  • The pears need to be ripe but not too “mushy”.
  • I would peel the pears as the skins are often very tough.

Ingredients

  • ½ head of white cabbage
  • 3-4 hard pears
  • 2 carrots
  • Juice of 1 lemon
  • *
  • Chopped flat leafed parsley or chives to serve

Method

  • Shred the cabbage into fine shreds.
  • Peel the pears and then coarse grate them.
  • Coarse grate the carrots.
  • Mix them all together.
  • Pour the lemon juice over them and mix.
  • Sprinkle with flat leaved parsley or chives.

Carrot & Sultana Salad

I usually use carrots to make a salad with apples but today I had lots of carrots and no apples so found a different salad to make.

Ingredients

  • 5 carrots
  • 80g sultanas
  • Zest and juice of 1 orange

Method

  • Grate the carrots using a coarse grater.
  • Mix with the sultanas.
  • Mix with the orange zest and juice.

This is best made around 30 minutes before it is needed.

Red Cabbage Salad

This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.

Ingredients

  • ½ red cabbage
  • 4-5 carrots
  • 1 onion
  • 1-2 apples
  • *
  • Juice of 2 limes
  • 1-2 tablespoons of runny honey

Method

  • Grate or finely shred and chop the red cabbage.
  • Peel and coarse grate the carrots.
  • Finely chop the onion.
  • Finely chop the apple.
  • Mix all the ingredients together.
  • *
  • Mix the lime juice and honey together.
  • Mix the dressing over the salad.

Tastes good straight away and even better after a few hours.

Ukrainian Salad

  • I bought this jar of salad from my Polish shop.
  • It is Sałatka ukraińska – Ukrainian salad.
  • It was very good.
  • Good to have in as a standby.
  • I wanted to make a similar salad.
  • I looked this up and could not find a recipe similar with beetroots.
  • I noted down the ingredients written on the label.
  • Vinegar and sugar were used in the jar – I used lemon juice and honey.
  • The salad will come out differently each time if you change the proportions of the vegetables.

Ingredients

  • 3 medium boiled beetroots
  • 1 onion
  • ½ a small white cabbage or sweetheart cabbage
  • 1 large or 2 medium carrots
  • 1 red pepper
  • Juice from 2 lemons
  • 2 tablespoons of runny – honey 
  • Salt & pepper to taste

Method

  • Grate the beetroots using a coarse grater.
  • Chop the onion into fine pieces.
  • Shred the cabbage into fine strands.
  • Grate the carrot using a coarse grater
  • Chop the pepper into small pieces.
  • Mix all the vegetables together.
  • Mix the lemon juice and honey.
  • Mix the dressing with the vegetables
  • Season to taste.

Note

  • Tastes good straight away but can be kept in the fridge for several days as well.

    Carrot Leek & Apple Salad

    I was sorting out my recipe box notes and cuttings when I came across this recipe from one of my cousins in Białystok for a salad made from carrots, leeks and apples.

    I had not noted down whether the leeks were just sliced or if they were blanched as well so I tried both ways and both salads were super.

    Ingredients

    • 2-3 carrots
    • 1 leek
    • 1- 2 eating apples – Braeburns are good
    • Juice of a lemon
    • 2-3 tablespoons of Mayonnaise
    • Salt & pepper to taste

    Method – 1

    • Grate the carrots using a coarse grater.
    • Thinly slice the leeks and cut the rings into halve or quarters.
    • Core the apple and chop into small chunks.
    • Pore the lemon juice over the salad.
    • Add the mayonnaise and mix well.
    • Salt and pepper to taste.

     

    Method – 2

    • As above except for the leeks.
    • Put the cut leeks into hot water and simmer for a few minutes.
    • Allow the leeks to cool.
    • Drain the leeks and pat dry with kitchen roll or a clean tea towel.
    • Mix all the ingredients together.

    Beetroots & Apples

    This is a delicious way of serving beetroot warm with a roast dinner.

    Ingredients

    • 500g boiled or roast beetroots
    • 2-3 cooking apples
    • 60g of butter
    • Juice and grated rind of a lemon
    • 2-3 tablespoons of creamed horseradish sauce
    • 125ml of soured cream
    • Salt & pepper to taste

    Method

    • Grate the beetroots using a medium grater.
    • Peel and core the apples and grate using a medium grater.
    • Mix the beetroot and apple together.
    • Mix in the lemon rind and juice.

    • Melt the butter in a large shallow frying pan.
    • Gently cook the mixture in the butter stirring often.
    • Cook for around 5-10 minutes.
    • Take of the heat.
    • Add the horseradish sauce and the soured cream.
    • Mix well together.
    • Season to taste and serve immediately.

    Serve in Royal Doulton – Carnation – 1982 – 1998.

    Note

    Should you have any left you can serve it cold with cold meats.

    Fruity Cabbage Salad

    Here is a salad made with one of Poland’s favourite vegetables – cabbage.

    It is a more fruity variation of a cabbage & orange salad I posted over three years ago!

    Ingredients

    • A small white cabbage or sweetheart cabbage
    • 2 oranges
    • 3 eating apples – red skinned for colour contrast.
    • 1 tin of  pineapples
    • 80g raisins or sultanas
    • A pinch of salt & pepper to taste
    • *
    • Dressing – Mayonnaise & pineapple juice

    Method

    • Peel the oranges removing all the pith.
    • Cut them into slices, separate the segments and then chop these into small pieces.
    • Finely shred and chop the cabbage

     

     

     

    • Core the apples and chop them into small pieces.
    • Drain the pineapples from the juice.
    • Chop the pineapples into small pieces.
    • Mix the cabbage and fruits together.
    • Mix mayonnaise and some pineapple juice together to make a thin dressing.
    • Add the dressing and mix everything well together.
    • You can add salt and pepper here if desired.

    Served here in my mother’s vintage glass bowl.

    I tend to make this salad a while before it is needed as with the magic of osmosis – raisins become plumped up with the juice from the oranges and pineapple. The dressing becomes sweet from the sugars in the raisins.

    This salad goes well with roast dinners, cold smoked meats and Polish style sausages.