Green salads

Green salad with sour cream and egg

Chop the washed and dried green salad and put it in a bowl. Cut hard-boiled eggs into thin slices and mix with sour cream and vinegar dressing. Before serving dress the salad, put it in a salad bowl, decorate it with fresh cucumbers and sprinkle with finely chopped dill or parsley greens. Serve the salad with all meat and fish dishes.

For 300 g of green salad - 1 fresh cucumber, 2 eggs, ½ cup of sour cream dressing with vinegar.

Green salad with oil and vinegar

Chop the washed and dried salad greens and place in a salad bowl. Before serving, drizzle with a dressing made from vinegar, salt, ground pepper, sugar and butter, stir and sprinkle with dill or parsley greens.

Fresh cucumbers cut in circles and white bread crusts rubbed with garlic and cut in rhombuses can be placed on top of the salad. Serve the salad with fried and boiled meat dishes and fried fish. 

For 300 g of green salad - 1¼ cups of vinegar and vegetable oil dressing.

Radish salad with sour cream and egg yolk

Wash radishes (peel off the skin of white ones beforehand), and cut them into thin slices. The yolk of hard-boiled eggs, add sour cream and salt in a bowl. Then put the radish, add thinly sliced egg white and mix. Sprinkle the salad on top with chopped greens. 

For 2-3 bunches of radishes - 1 egg, ½ cup of sour cream.

Salad of green onions with eggs

Peel hard-boiled eggs from their shells, and cut them into cubes, leaving 1 yolk for sauce. Chop the washed green onions finely and mix with the eggs. Prepare the sauce: thoroughly grind the yolk in a cup, stir with mustard to a homogeneous mass and, without stopping grinding, combine with vegetable oil, season to taste with salt, sugar and pepper.
Dress the salad with the prepared sauce, decorate with tomato slices or decoratively cut carrots or red pepper.

For 150 g of green onions - 5 eggs, 4 tbsp. of vegetable oil, 1 tbsp. of prepared mustard.

Beetroot salad with horseradish

Boil beetroot without peeling, cool, peel and cut into thin slices. Boil water and vinegar, adding spices, salt and sugar to taste. Grate horseradish on a grater with large holes or scrape horseradish shavings.

Put the beetroot in layers in a ceramic or glass bowl, sprinkling each layer with horseradish. Pour in the prepared marinade. Store in a cold place. The salad will be ready for use in 1-2 days.

For 500 g beetroot - 1/2 cup of vinegar, 2 horseradish roots, 1 laurel leaf, 5-6 peppercorns.