1.Norwegian Salad.
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
shallots and gherkins; sprinkle with finely minced tarragon and
chervil, salt and pepper. Cover with a plain salad dressing.
2.Belgian Potato Salad.
Slice cold boiled potatoes very thin and mix with chopped celery and
onion; season with salt and pepper. Then mix the yolks of 2
hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
and serve.
3.Berlin Herring Salad.
Soak the herring over night; remove the milch and mash fine. Cut off
the head, skin and bone; chop the herring; add chopped apples,
pickles, potatoes, olives and capers. Put in the salad bowl; then add
the yolk of a hard-boiled egg to the mashed milch, mustard, 1
teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
lemon-juice, salt and pepper. Pour the sauce over the salad and
garnish with olives and sliced lemon.
4.Bavarian Cabbage Salad.
Chop a cabbage with 1 large onion and 2 stalks of celery and 2
peppers; season well with salt and sprinkle with pepper. Heat some
vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
the beaten eggs and mix with the cabbage. Serve cold.
5.Japanese Salad.
Cut some celery, apples and truffles into fine shreds and mix with
chrysanthemum flowers; season with salt and pepper. Put in a salad
bowl and cover with a mayonnaise dressing. Garnish with chopped
hard-boiled eggs and olives.
6.Russian Salad.
Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
sour pickles, 2 sour apples, 1 large onion, some beans and capers and
3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
pour over a mayonnaise dressing. Garnish with sliced beets and olives;
serve cold.
7.German Herring Salad.
Soak herrings over night in cold water; remove the milch; cut off the
head and skin and cut the herring into small pieces; add 2 apples, 2
pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
into bowl; mash the milch with a little mustard, 1 teaspoonful of
sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
together. Garnish with sliced lemon, and serve with boiled potatoes.
8.English Salad.
Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs
and pickled beet-root.
9.Spanish Salad.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
Garnish with sliced beets and bananas.
10.Portugal Salad.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.
11.Irish Cucumber Salad.
Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.
12.Swiss Beet Salad.
Boil red beets until tender; skin and cut into thin slices. Sprinkle
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
vinegar. Let stand. Serve the next day.
13.French Lettuce Salad.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
all together with 2 tablespoonfuls of white wine vinegar. Serve at
once with meats.
14.Neapolitan Salad.
Cut cold chicken or turkey in small dice pieces; add some cold
potatoes, beets and celery, cut fine; sprinkle with chopped
hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce
leaves; add the salad. Cover with a French mayonnaise dressing.
Garnish with capers and beets.
15.Swedish Salad.
Cut cold cooked fish into small pieces and mix with chopped
hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
with salt and pepper. Line the salad bowl with crisp lettuce leaves;
add the salad and cover with a mayonnaise dressing. Garnish with
aspic, cut into dice pieces and serve cold.
--------------------------------------------------------------------
Anuradha
Healthy Living is a choice-Share it among friends
http://www.fitnessforlifesite.com
On Jul 4, 1:16 pm, anuradha balachander
> 1.Norwegian Salad.
> Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
> apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
> shallots and gherkins; sprinkle with finely minced tarragon and
> chervil, salt and pepper. Cover with a plain salad dressing.
> 2.Belgian Potato Salad.
> Slice cold boiled potatoes very thin and mix with chopped celery and
> onion; season with salt and pepper. Then mix the yolks of 2
> hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
> with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
> and serve.
> 3.Berlin Herring Salad.
> Soak the herring over night; remove the milch and mash fine. Cut off
> the head, skin and bone; chop the herring; add chopped apples,
> pickles, potatoes, olives and capers. Put in the salad bowl; then add
> the yolk of a hard-boiled egg to the mashed milch, mustard, 1
> teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
> lemon-juice, salt and pepper. Pour the sauce over the salad and
> garnish with olives and sliced lemon.
> 4.Bavarian Cabbage Salad.
> Chop a cabbage with 1 large onion and 2 stalks of celery and 2
> peppers; season well with salt and sprinkle with pepper. Heat some
> vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
> 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
> the beaten eggs and mix with the cabbage. Serve cold.
> 5.Japanese Salad.
> Cut some celery, apples and truffles into fine shreds and mix with
> chrysanthemum flowers; season with salt and pepper. Put in a salad
> bowl and cover with a mayonnaise dressing. Garnish with chopped
> hard-boiled eggs and olives.
> 6.Russian Salad.
> Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
> sour pickles, 2 sour apples, 1 large onion, some beans and capers and
> 3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
> pour over a mayonnaise dressing. Garnish with sliced beets and olives;
> serve cold.
> 7.German Herring Salad.
> Soak herrings over night in cold water; remove the milch; cut off the
> head and skin and cut the herring into small pieces; add 2 apples, 2
> pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
> into bowl; mash the milch with a little mustard, 1 teaspoonful of
> sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
> together. Garnish with sliced lemon, and serve with boiled potatoes.
> 8.English Salad.
> Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
> with some watercress, shredded celery and a few leaves of mint. Put in
> a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
> pour over a salad-dressing. Garnish with slices of hard-boiled eggs
> and pickled beet-root.
> 9.Spanish Salad.
> Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
> 1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
> bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
> tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
> Garnish with sliced beets and bananas.
> 10.Portugal Salad.
> Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
> sprinkle with 1 chopped clove of garlic, salt and pepper and cover
> with some thin slices of bread. Pour over all a cup of vinegar and 1/4
> cup of olive-oil and serve.
> 11.Irish Cucumber Salad.
> Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
> with salt; let stand half an hour on ice; press out all the water;
> sprinkle with white pepper and chopped parsley. Add vinegar mixed with
> sugar, to taste, and salad oil. Serve at once.
> 12.Swiss Beet Salad.
> Boil red beets until tender; skin and cut into thin slices. Sprinkle
> with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
> vinegar. Let stand. Serve the next day.
> 13.French Lettuce Salad.
> Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
> yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
> all together with 2 tablespoonfuls of white wine vinegar. Serve at
> once with meats.
> 14.Neapolitan Salad.
> Cut cold chicken or turkey in small dice pieces; add some cold
> potatoes, beets and celery, cut fine; sprinkle with chopped
> hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce
> leaves; add the salad. Cover with a French mayonnaise dressing.
> Garnish with capers and beets.
> 15.Swedish Salad.
> Cut cold cooked fish into small pieces and mix with chopped
> hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
> with salt and pepper. Line the salad bowl with crisp lettuce leaves;
> add the salad and cover with a mayonnaise dressing. Garnish with
> aspic, cut into dice pieces and serve cold.
> --------------------------------------------------------------------
> Anuradha
> Healthy Living is a choice-Share it among friendshttp://www.fitnessforlifesite.com
I love salads. You are my hero!
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> Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
> apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
> shallots and gherkins; sprinkle with finely minced tarragon and
> chervil, salt and pepper. Cover with a plain salad dressing.
> 2.Belgian Potato Salad.
> Slice cold boiled potatoes very thin and mix with chopped celery and
> onion; season with salt and pepper. Then mix the yolks of 2
> hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
> with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
> and serve.
> 3.Berlin Herring Salad.
> Soak the herring over night; remove the milch and mash fine. Cut off
> the head, skin and bone; chop the herring; add chopped apples,
> pickles, potatoes, olives and capers. Put in the salad bowl; then add
> the yolk of a hard-boiled egg to the mashed milch, mustard, 1
> teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
> lemon-juice, salt and pepper. Pour the sauce over the salad and
> garnish with olives and sliced lemon.
> 4.Bavarian Cabbage Salad.
> Chop a cabbage with 1 large onion and 2 stalks of celery and 2
> peppers; season well with salt and sprinkle with pepper. Heat some
> vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
> 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
> the beaten eggs and mix with the cabbage. Serve cold.
> 5.Japanese Salad.
> Cut some celery, apples and truffles into fine shreds and mix with
> chrysanthemum flowers; season with salt and pepper. Put in a salad
> bowl and cover with a mayonnaise dressing. Garnish with chopped
> hard-boiled eggs and olives.
> 6.Russian Salad.
> Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3
> sour pickles, 2 sour apples, 1 large onion, some beans and capers and
> 3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and
> pour over a mayonnaise dressing. Garnish with sliced beets and olives;
> serve cold.
> 7.German Herring Salad.
> Soak herrings over night in cold water; remove the milch; cut off the
> head and skin and cut the herring into small pieces; add 2 apples, 2
> pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put
> into bowl; mash the milch with a little mustard, 1 teaspoonful of
> sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well
> together. Garnish with sliced lemon, and serve with boiled potatoes.
> 8.English Salad.
> Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
> with some watercress, shredded celery and a few leaves of mint. Put in
> a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
> pour over a salad-dressing. Garnish with slices of hard-boiled eggs
> and pickled beet-root.
> 9.Spanish Salad.
> Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
> 1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
> bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
> tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
> Garnish with sliced beets and bananas.
> 10.Portugal Salad.
> Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
> sprinkle with 1 chopped clove of garlic, salt and pepper and cover
> with some thin slices of bread. Pour over all a cup of vinegar and 1/4
> cup of olive-oil and serve.
> 11.Irish Cucumber Salad.
> Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
> with salt; let stand half an hour on ice; press out all the water;
> sprinkle with white pepper and chopped parsley. Add vinegar mixed with
> sugar, to taste, and salad oil. Serve at once.
> 12.Swiss Beet Salad.
> Boil red beets until tender; skin and cut into thin slices. Sprinkle
> with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
> vinegar. Let stand. Serve the next day.
> 13.French Lettuce Salad.
> Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the
> yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir
> all together with 2 tablespoonfuls of white wine vinegar. Serve at
> once with meats.
> 14.Neapolitan Salad.
> Cut cold chicken or turkey in small dice pieces; add some cold
> potatoes, beets and celery, cut fine; sprinkle with chopped
> hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce
> leaves; add the salad. Cover with a French mayonnaise dressing.
> Garnish with capers and beets.
> 15.Swedish Salad.
> Cut cold cooked fish into small pieces and mix with chopped
> hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
> with salt and pepper. Line the salad bowl with crisp lettuce leaves;
> add the salad and cover with a mayonnaise dressing. Garnish with
> aspic, cut into dice pieces and serve cold.
> --------------------------------------------------------------------
> Anuradha
> Healthy Living is a choice-Share it among friendshttp://www.fitnessforlifesite.com