Salads

Russian salad

 Three potatoes
 Three carrots
 Seven pickled cucumbers - middle-sized
 300 grams of ham
 300 grams of mayonnaise
 2 teaspons of mustard


1. Slice carrots in a small pieces. Put them in the salty boiling water. After ten minutes add sliced potatoes. Cook for half an our. When the vegetables are cooked put them in the strained and let it cool down for one hour.
2. Slice the ham and pickled cucumbers or  you can grate them.
3. Mix all ingredients in the bowl. Mix well until you get a uniform mixture.
You can serve salad in the bowl or  you can fill up the cups with salad as in the picture.

Chicken salad

600 grams of chicken white meat
300 grams of potatoes
150 grams of pickled cucumbers
200 ml of sour cream
400 grams of mayonnaise
1 tablespoon of mustard
Salt, pepper - to taste




Cook the chicken and cut into small pieces. Cook the potatoes. Dice potatoes and cucumbers. Mix chicken meat, potatoes and cucumbers. Add the sour cream, mayonnaise, mustard, salt and pepper. Mix all ingredients.

Mimosa salad

3 eggs

200 gram of ham

150 grams of mayonnaise

200 gram of sour cream

150 grams of  cheese or yellow cheese

2 potatoes - middle-sized

1.Cook potatoes for 30 minutes. If a fork passes through them, they're finished. Boil eggs until they are hard-boiled - about 10 minutes.
2.When potatoes are cold grate them into the bowl and put some salt. Cover the potatoes with sour cream. Grate the hem and cover with mayonnaise. Then grate the cheese, cover with sour cream.  Next grate  2 eggs and cover them with mayonnaise. Grate the third egg and a little ham as the last layer - for decoration.
 3. As decoration you can also put some parsley or oregano depends on taste.

Salad with mushrooms and bacon

150 grams of bacon

300 grams of mushrooms

1 tablespoon of parsley leaves

5 tomatoes

Vinegar, salt - to taste

Clean and wash the mushrooms, put them in the water and boil for 10 minutes. Strain and cut them into small pieces. Wash the tomatoes and slice them. Cut the bacon into strips and fry in a dry frying pan. Mix well all ingredients, add salt and vinegar. Cover all with the fat from the bacon left in the frying pan.

Chicken salad with celery

250 grams of chicken, grilled
1 onion
1/2 of celery root, cooked
15 stuffed olives
Lemon juice from one lemon
75 grams of grated almond
100 grams of raisins
250 grams of mayonnaise
Salt - to taste

Dice the chicken and grate the celery. Cut the onion into small pieces. Mix chicken, celery and onion. Pour the mixture with lemon juice and add salt. Leave for 60 minutes on the cold place. Cut the olives and raisins. Add olives, almonds and raisins to the mixture. Add me mayonnaise and mix well. Put the salad in the glass bowl, decorate with lettuce leaves.

Meat salad with peas

100 grams of pork

2 potatoes

1/2 cup of peas

2 pickled cucumbers

2 eggs

2 tablespoons of mayonnaise

Cook the meat , peas and potatoes in the separate dishes. Dice meat and potatoes. Cut the hard - boiled eggs into small pieces. Mix meat, potatoes, peas and eggs and spice mixture with mayonnaise. 

Salad with radish  and lettuce

10 radishes - middle sized, trimmed

1 lettuce

4  spring onions

3 tablespoons of oil

1 tablespoon of vinegar

1 tablespoon of mustard

Salt - to taste

Wash the trimmed radishes, cut into slices, wash and separate lettuce. Whisk the souse from oil, vinegar and mustard. Cut the spring onion into small pieces. Mix the radishes, lettuce and spring onion and cover them with souse.  

Mushrooms and corn salad

200 grams of mushrooms

200 grams of boiled corn

200 g of trappista cheese
1 cup of diluted wine vinegar
1 tablespoon of oil
Paper and salt to taste




Wash the mushrooms and cut them into thin sheets, add diced trappista cheese and corn grains. Add oil, vinegar, salt and pepper. Leave it on the cold place for 20 minutes. After that you can serve it!