Orlova, Vorob'eva
Cooking recipes

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    There are meat and fish dishes or poultry, as well as salads with berries and fruits.

   If you're going to cook something with pickles, take homemade ones. They can be marinated, but they are also homemade. The same goes for sauerkraut. Although sometimes sauerkraut is delicious in stores. DO NOT TAKE store-bought salted or pickled mushrooms, especially Chinese ones. Tasteless trash or sour. Take a jar from the grandmothers. Well, or cook it yourself, if you have fresh mushrooms. It will be delicious. Especially in the marinade. it's very tasty, also with cucumbers. Take a good rustic recipe and cook a few jars. If there are cucumbers, they will be delicious, just be careful with sugar and salt. It is especially delicious if you roll cucumbers and tomatoes in a large jar. In general, the taste is different. Pick the pickled tomatoes small, about the size of a plum. Also be careful with sugar and salt. In general, it is better to take coarse salt for salting. Add the currant leaves (GREEN), cherry leaves and horseradish leaves to the jar. to the very top. Then open the jar when it is infused, take them out it will be delicious. The leaves are then simply thrown away. Brine helps well with a hangover, and even with mild poisoning, you can drink a little. The sections on sandwiches, snacks, soups, fried, stewed and boiled meat, poultry and fish are ready now. Vegetable dishes. porridge. lots of desserts. Drinks. There is Arabic cuisine - in my opinion, there are a lot of peppers and spices, but who knows. it should be delicious. added Armenian. - I don't like the recipes of the dishes. Well, who cares. I started adding Azerbaijani. I don't like it either.
   Snacks - 5
   Sandwiches - 5
   Salads and vinaigrettes. -14
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Snacks.

   Snacks are one of the features of Russian cuisine. It is distinguished by such a diverse range of cold and hot appetizers, especially fish dishes, which is not available in any foreign cuisine. Snacks are usually called small portions of more or less spicy and salty dishes, which usually start lunch or dinner. They are designed to excite the appetite before the main dishes - this explains the basic order of serving them to the table. Moreover, snacks excite the appetite due not only to their taste qualities, but also to their attractive appearance.
   Beautifully decorated snacks accompanied by a matching side dish are a festive table decoration.
   A festive lunch is almost always distinguished by a variety of snacks, and a festive dinner can generally consist of snack dishes. Snacks can be sandwiches of various sizes, salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, poultry, wild bird with spicy seasonings and sauces, all kinds of pickles and marinades and other culinary products. Gastronomic products such as cheeses, sausages, all kinds of canned food, smoked meat and fish, and herring are excellent materials for making snacks.
   Sandwiches are prepared no earlier than 1-2 hours before serving. This completely independent and ready-made snack does not require much effort and time, and the choice of products for it depends not only on the contents of the refrigerator, but also on imagination.
   At any time of the year, you can choose fresh, salted, pickled vegetables for salads and vinaigrettes, which have become familiar and necessary in our daily menu, because the daily use of vegetables is one of the prerequisites for proper nutrition.
   To prepare snacks, you can use fish - boiled, poached, fried, baked, aspic, pickled, stuffed, salted, smoked, dried, canned.
   Cold fish appetizers are seasoned with sauces and decorated with herbs, onion rings, green onions, beetroot slices, potatoes, olives.
   It is good to serve slices of lemon or Antonov apple, pomegranate, pickled fruits with snacks from oily fish.
   Aspic fish is served with horseradish or mayonnaise, with slices of salted or fresh cucumber, lemon.
   Of the meat snacks, the most popular are probably products made from sub-products and offal - their tongue, legs, liver. Smoked pork products have a peculiar pungent taste.
   If the appetizer is fried and boiled meat products, poultry or fish boiled in large pieces, they are pre-cooled and cut into thin and wide slices shortly before serving.
   Meat for cold appetizers should not be too fatty, it is better to serve it with a vegetable salad, using horseradish with vinegar or mayonnaise instead of sauce.
   Fish snacks are usually served before meat.
   A variety of delicious snacks are prepared from seafood, in particular from crabs, shrimps, mussels, scallops, squid, etc.
   Mouth-watering, attractive snacks can be made from hard-boiled eggs with the addition of various products, as well as cheese, vegetables and mushrooms.

Sandwiches.

   Literally translated from German, a sandwich is bread and butter. In common terminology, it is a slice of bread with some kind of snack product (cheese, ham, sausage, caviar, smoked meat or fish, canned food, etc.).
   There are open, closed and small sandwiches on toasted bread, canapes and tartins. For open sandwiches, bread is cut into small slices about 1-1.5 cm thick. Spread with butter (if no fatty foods are used for the sandwich) and garnished with various snacks.

The sandwiches are open.

   A ham sandwich.
   Put some chopped hard-boiled eggs and ham on a slice of Borodino bread, buttered with mustard. Sprinkle chopped parsley on top.
  
   A herring sandwich.
   Place a piece of herring on a rectangular slice of rye bread, spread with cheese mass. Sprinkle finely chopped green onions around it.
  
   Sandwich with sprat and sprat butter.
   On a slice of Borodino or table bread, spread with sprat butter, put the sprat, peeled from the head, tail and insides. Make a rim of chopped hard-boiled eggs and chopped green onions around the sprats.
  
   Sandwich with sprats or sardines.
   Place a piece of fish on an elongated slice of white bread, buttered with sardines or sprats. Garnish it with a slice of lemon.
  
   Sandwich with chicken or wild bird.
   Place a piece of meat from a chicken breast or wild bird on a round slice of white bread, spread with butter and mustard, and place a piece of butter with mustard on it in the form of a button.
   They also make sandwiches with cold fried meat - beef and lean pork.
  
   A sandwich made from mashed natural canned fish.
   Spread a round slice of Borodino or other black bread with a mixture of mashed egg yolks, saura or mackerel with the addition of butter from a jar.
  
   Sandwich with hot smoked fish.
   Place a piece of hot smoked fish on a rectangular slice of white bread, spread with butter and mustard, and add a little mayonnaise to it. Decorate the sandwich with finely chopped green onions.
  
   Sandwiches with vegetables.
   Radishes, carrots, celery, dill, parsley, onions, horseradish, etc. are used for vegetable sandwiches. finely grated or minced vegetables are mixed with butter or sour cream, and sometimes the yolk of a hard-boiled egg or grated cheese is added. The resulting mixture is smeared with slices of wheat or rye bread.
  
  
   Sandwiches with apples.
   Spread toasted round slices of white bread with butter, top with boiled and cooled apple slices (without a core). Put a teaspoon of colored jam in the middle of them.
  
   Sandwiches with apples and cheese.
   Grate the peeled apples and cheese, add sour cream and spices. Place the cooked mass on slices of white bread spread with butter and decorate with carrot and green tulips.
   2 apples.
   100 g of cheese.
   Sour cream, spices to taste.
  
   Sandwiches with apples, cheese and jam.
   Peel the apples, remove the core, and cut into 1 cm thick slices. And lightly fry in butter on both sides. Cut the cheese and white bread into slices the same thickness as the apples. Spread the bread with butter, put a slice of cheese on top, and an apple circle with jam or jelly in the middle.
   2 apples.
   25 g of butter.
   100 g of cheese.
   Jam or fruit jelly.
  
   Danish-style apple sandwiches.
   Spread slices of white bread with butter, cover them completely with slices of cheese. Place a strip of tomato on top of the cheese. Then, on one side, slices of hard-boiled eggs, on the other, boiled in sugar syrup and cooled apple slices.
   1 apple.
   100 g of butter.
   100 g of cheese.
   2 tomatoes.
   1 egg.
  
   Sandwiches baked with cheese and apples.
   Spread slices of bread with butter, put thinly sliced slices of apples on top, slices of cheese on them. Place in the oven and bake until the cheese begins to melt. You can sprinkle grated nuts on top.
  
   Sandwiches with a mass of apples, cheese and butter.
   Grate the peeled apples and melted cheese, mix thoroughly with butter, grated hard cheese, and sour cream. Spread the slices of bread with this mass.
   40 g of hard cheese.
   50 g of processed cheese.
   4 tablespoons butter.
   1 apple.
   1 tablespoon sour cream.
  
   Sandwiches with cheese butter and apples.
   Mix the grated apple with grated cheese, butter and finely chopped onion. Put the mass on slices of bread, decorate with sprigs of parsley on top.
   100 g of cheese.
   4 tablespoons butter.
   1 apple.
   1 tablespoon chopped onion. (probably sweet)
   4 sprigs of parsley.
  
   Sandwiches with apples and sorrel.
   Mix softened butter with sorrel leaves. Add the coarsely grated apple. Beat the mixture, put it on slices of bread and garnish with sprigs of parsley.
   100 g of butter.
   1 apple.
   2 tablespoons finely chopped sorrel.
   4 sprigs of parsley.
  
   Sandwiches with herring paste and apples.
   Herring fillet soaked in milk and pressed white bread, onion, boiled egg through a meat grinder. Add grated sour apple and vegetable oil to the resulting mass and mix everything well. Place the cooked herring paste on slices of rye bread, spread with butter. Sprinkle finely chopped green onions on top and garnish with slices of sour apples.
   100 g of herring fillet. (0.5-0.3 fillets)
   1 head of onion.
   1 apple.
   1 egg.
   1 teaspoon of vegetable oil.
   2 tablespoons finely chopped green onions.
  
   Sandwiches with herring and apple salad.
   Finely chop all the products, add spices and mix. The prepared salad should have a thick consistency. Cover the slices of bread with lettuce leaves, lay the salad of herring and apples on them. Decorate the sandwiches with slices of apple and tomato.
   200 g of herring. (1 fillet or 0.6 if large)
   2 apples.
   1 pickle
   1 head of onion
   2 tablespoons vegetable oil.
   1 egg.
   1 tomato.
   Lettuce leaves. Mustard, sugar, vinegar to taste.
  
   Leek and apple sandwiches.
   Wash the leeks well and cut them into rings. Peel the apples and grate them on a coarse grater. Mix everything and add spices. Place the cooked mass on slices of white bread spread with butter and garnish with leek rings and herbs.
   200 g of leek. (4 medium onions or 2 large ones)
   2 apples.
   2 tablespoons vegetable oil
   Herbs, salt and pepper to taste.
  
  
   Sandwiches with celery and apples.
   Boil the celery root in salted water, peel and grate on a medium grater. Peel the apple (preferably sour) and grate it on a coarse grater. Mix everything, add thick sour cream, salt, sugar and mix again. Spread a slice of bread with butter, put a lettuce leaf on it and a pile of celery mass on top.
   1 celery root.
   1 apple.
   1 tablespoon sour cream.
   Lettuce leaves, salt, sugar to taste.
  
   Sandwiches with horseradish, quince juice, whipped cream and quince.
   Horseradish is cleaned, washed and grated on a fine grater. Add sugar, salt and quince juice to taste. Beat up the thick cream and mix the prepared horseradish in them. Spread slices of white bread with butter, put the prepared whipped cream on top, decorate with slices of quince and serve immediately.
  
   Sandwiches with apricots.
   Spread slices of white bread with chocolate butter, put peeled, washed and chopped apricots on top.
  
   Peach sandwiches.
   Spread slices of white bread with butter and then honey. Place slices of peaches on top.
  
   Sandwiches with cottage cheese and oranges.
   Sort the raisins, rinse, and pour boiling water over them. After 5 minutes, drain the water, dry the raisins, mix with cottage cheese and honey. Put the curd mass on the pieces of bread, decorate with slices of orange on top.
   100 g of fat cottage cheese.
   1 tablespoon of raisins.
   1 tablespoon of honey.
   1 orange.
  
   Strawberry sandwiches.
   Spread slices of white bread with thick sour cream or curd mass. Place whole or sliced fresh strawberries on top.
  
   Sandwiches with sweet cottage cheese and raspberry jelly.
   Spread slices of rye or white bread with butter. Grind the cottage cheese well and add raspberry jelly to taste. Put a thick layer of curd mass on the slices of bread, and a piece of jelly on top. Serve with evening tea.
  

Closed sandwiches

   closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. both slices are spread with butter, sometimes pre-mixed with various seasonings - mustard for ham and sausage, grated cheese for liver sausage, horseradish for fish, southern sauce for meat, tongue. The product is placed on one slice of bread, the other is tightly covered.
  
   Pineapple and meat sandwiches.
   Fry slices of white bread, spread with butter, put on each piece of meat, pineapple and a slice of cheese. Put everything in the oven and bake until the cheese starts to melt. Decorate each sandwich with a slice of pineapple. Sprigs of parsley and a small mound of tomato paste.
   4 pieces of meat.
   8 slices of pineapple.
   4 slices of cheese.
   Butter, parsley, tomato paste.
  

Small sandwiches on toasted bread (canapes and tartins)

   For canapes, you can cut bread in the form of various shapes - round, diamond-shaped, square, etc. 0.5-1 cm thick. cut slightly stale bread should be fried in butter so that a crisp, ruddy crust forms and the bread is not dried.
   For canapes, you can also bake thinly rolled puff pastry, cutting out various 5-6 cm figures from it with a notch or a knife. For toasted bread sandwiches, spicy snack foods are usually used in a variety of combinations: cold-smoked fish, caviar, herring (especially chopped), spicy cheeses, pitted olives, pates, etc. this is such a beautiful mouth-watering snack that it can replace all other snacks if you make sandwiches from a variety of foods.
  
   Canap" with tomatoes and cucumbers.
   Place a semicircular slice of tomato and fresh cucumber on a round piece of toasted bread. The tomato and cucumber should make a full circle. Decorate the middle of the mug with mayonnaise and a slice of red radish.
  
  
  
   Canap" with cheese.
   Place a thin slice of cheese of the same shape on a crispy square of toasted bread, covering it in the middle with a small mound of butter mixed with tomato paste. Sprinkle grated cheese on top.
  
   Canapes with sprats, anchovies or herring.
   Place a piece of tomato on a piece of toasted rye bread, a circle of hard-boiled egg on it, and on top of anchovy or boneless sprat, or a slice of herring. Make a rim of mayonnaise around it, put a button of mayonnaise on the sprat and decorate the sandwich with green leaves or a slice of tomato. A herring sandwich can be covered with mayonnaise in the form of a lattice.
  
   Canap" with cold smoked fish.
   Place a thin piece of fish on an oval slice of bread, bend one end of it. Garnish with butter, parsley and a slice of cucumber.
  
   Tartins. These are also small sandwiches on toasted bread, but their special feature is the hot side dish. Meat and other products are placed hot on toasted bread. They are served on pie or dessert plates.
   For making tarts, you can recommend, for example, toasted ham, bacon, loin or sausage with fried eggs or fried onions, hot boiled beef with sauce, hot cutlets, cheese baked with slices of tomatoes, liver paste, omelet with green onions, etc.
  
  
   Croutons with plums.
   Spread slices of wheat bread with butter, put several pitted plum halves with the peel down on each slice. В ямки от косточек положить по кусочку сливочного масла и 0,25 ч ложки сахарного песка. Place the bread and plum on a baking sheet greased with butter and place in a heated oven for 10-15 minutes. The slices of bread should be browned, and the plums should become soft and juicy.
   30 plums.
   2 tablespoons butter.
   1-1.5 tablespoons granulated sugar.
  
   Toast with strawberries.
   Cut wheat bread into slices, sprinkle with water or milk, heat until soft in the oven or in a frying pan with a lid (without oil). Mash the strawberries, mix with sugar and put them on toast along with the resulting juice, which should be absorbed into the bread.
   If desired, cream or sour cream can be added to the berry puree. You can bake the berry mixture with croutons.
   200 g of wheat bread.
   0.5 cups of water or milk.
   1 cup of strawberries.
   2 tablespoons of sugar.
   1 tablespoon cream or sour cream (optional)
  
   Croutons with cottage cheese and blueberries.
   Cut wheat bread into slices, grease with butter or cream margarine, top with cottage cheese, ground with egg and sugar, and place a pile of blueberries in the middle. Bake in the oven. Sprinkle the berries with granulated sugar or put a little honey under them. Croutons can also be served with fresh berries sprinkled with granulated sugar.
   200 g of wheat bread.
   2 tablespoons butter margarine or butter.
   0.75 cups of cottage cheese.
   1 egg.
   2 tablespoons granulated sugar.
   5 tablespoons blueberries
   Honey to taste.
  

Weights and oil mixtures for sandwiches. As well as independent dishes.

   Oil mixtures are made from softened butter, which is not heated over a fire, but kept warm for a while. It is not recommended to use mixtures for sandwiches with hot foods.
  
   Oil with mustard.
   Put the softened butter in a ceramic bowl, add the prepared mustard and carefully grind it with a spatula or spoon.
   100 g of butter.
   10 g of ready-made mustard.
  
   Butter with sprats or sardines.
   Fry the finely chopped onion in oil, adding a little hot water so that the onion becomes soft and does not brown. Rub the sprats or sardines and toasted onions through a sieve, season this mixture with grated raw apple and salt. Then mix thoroughly with softened butter.
   200 g of butter.
   50 g - sardines or sprats. - about 2 tablespoons.
   30 g - apples.
   1 small onion head.
   It can be served with hot boiled potatoes.
  
   Butter with sprats.
   Peeled from the inside and bones of sprats without heads and tails, rub through a sieve and mix thoroughly with softened butter.
   200 g of butter.
   75 g - sprats. - about 2.5 tablespoons.
   It can be served with hot boiled potatoes.
  
   The oil is green.
   Dry the washed parsley without stalks with a towel, chop very finely, grind, add a little salt, and mix thoroughly with softened butter, adding lemon juice.
   100 g of butter.
   15 g of greens. - a tablespoon of chopped greens.
   Lemon juice to taste.
  
   The mass of ham.
   Put cold, hard-boiled eggs and ham through a meat grinder, add softened butter. Season the mixture with mustard, salt, pepper and grind thoroughly.
   200 g of ham.
   2 - eggs.
   50 g of butter.
   Mustard, salt, pepper - to taste.
   This mass can be used as a filling for pancakes.
  
   Cheese mass for sandwiches
   Finely grated hard cheese is well ground with softened butter, mustard and hard-boiled egg yolks. The mass should be lush and lump-free.
   200 g of cheese.
   2 - yolks.
   100 g of butter.
   1 tsp. - ready mustard.
  
   Mass of hot smoked fish.
   Peel the fish from the skin and bones, and put it through a meat grinder along with the yolks of boiled eggs. Season with butter, lemon juice and grind thoroughly.
   300 g of fish.
   2 - yolks.
   75 g of butter.
   Lemon juice to taste.
   It can be served with hot fried potatoes.
  
   Mass of брынзы.
   Mash the брынзы with a wooden spoon and grind it with sour cream.
   200 g of брынзы.
   100 g of sour cream.
  
   Thina. (tahin)
   Thick paste made from ground sesame seeds. Mix sesame seeds, lightly dried in the oven, and olive oil in a blender.
   2 cups sesame seeds
   0.25 cup olive oil
  
   A mixture of Dukka.
   Heat the peanuts, sesame seeds, coriander and cumin in a dry pan until golden, then grind in a blender until smooth. Add salt and black pepper. Store in a tightly sealed container.
   200 g of peanuts.
   100 g of sesame seeds.
   100 g of coriander seeds.
   50 g cumin
   1 teaspoon of sea salt.
   Freshly ground black pepper to taste.
  
   Horseradish butter.
   Beat butter into a foam and mix with well-mashed horseradish. The resulting mixture is spread on bread.
   200 g of butter.
   5 tablespoons grated horseradish.
  
   Garlic butter
   Peel the garlic, boil it in boiling water, dry it well, grind it in a mortar and rub it through a sieve adding butter.
   200 g of garlic.
   250 g of butter.
  
   Garlic butter with basil and cheese.
   Grind garlic in a mortar, add basil greens, also grind, add butter, cheese and stir until smooth.
   It can be served as a seasoning for fish dishes and pasta.
   200 g of butter.
   0.5 heads of garlic.
   12 sprigs of green basil.
   4 tablespoons grated cheese
   Salt to taste.
  

Salads and vinaigrettes.

   Salads and vinaigrettes are favorite snack dishes. For their preparation, raw, boiled, canned, pickled vegetables are used, as well as fruits and fruit marinades, boiled and canned meat and fish products, boiled and fried poultry, wild poultry.
   The salad of raw vegetables and fruits includes, depending on its recipe, green lettuce, fresh cucumbers, tomatoes, green onions, radishes, all kinds of cabbage, carrots, radishes, peppers, apples.
   Vinaigrettes are made from boiled vegetables (potatoes, beets, carrots) with the addition of pickled cucumbers, onions and green onions, sauerkraut, pickled vegetables and fruits. Some vinaigrettes contain herring, boiled or canned meat or fish, and eggs.
   Salads and vinaigrettes are seasoned with either a mixture of vinegar or lemon juice with vegetable oil, salt and pepper, or mayonnaise. Some salads made from raw vegetables are seasoned with sour cream. In children's and dietary nutrition, lemon juice is recommended instead of vinegar for salads, and juice squeezed from cranberries for vinaigrettes.
   To diversify the taste of salads, you can add sugar, mustard, and ready-made hot sauces to the dressings.
   It is advisable to flavor salads by adding parsley, dill, and lemon juice. To prepare sauces and dressings, you need to take fine table salt, powdered sugar and grape or apple vinegar or infused with tarragon.
   Salads, especially green ones, should be salted just before serving, otherwise the greens and vegetables give off a lot of juice, lose their appearance and taste.
   Boiled products must be cooled before use, it is advisable to cut them into approximately the same pieces.
   It is recommended to cut the salad ingredients and season it with sauce immediately before serving. Salads left over after lunch or dinner are stored in the refrigerator, however, it is worth considering that even short-term storage of seasoned salad worsens its taste and reduces its nutritional value.
   All vegetables and fruits intended for salads and vinaigrettes should be thoroughly washed before and after cleaning.
   Salads and vinaigrettes are usually decorated with the same products from which they are prepared, choosing them in contrast with the color of the vegetable mass.
   Preparation of vegetables and fruits for salads and vinaigrettes. The taste and appearance of the finished dish largely depend on how the products are prepared.
   Green salad. Healthy lettuce leaves are selected and thoroughly rinsed in cold water, changing the water 2-3 times. Then the salad is spread on a sieve to drain the water, and dried on a napkin before cooking.
   Salad celery. After removing the roots, cut out the darkened areas of the stems with a knife and after keeping 1-2 hours in cold water, rinse the celery 2 times in clean water.
   Parsley greens. The greens (sprigs) of parsley washed in water are used to decorate salads.
   Cucumbers are fresh. They wash and peel the bitter cucumbers, cut them into slices, strips or cubes. Cucumbers from greenhouses usually do not have their skins cut off.
   Cucumbers are salty. Cut into slices, large ones are peeled.
   Tomatoes. Ripe large tomatoes are selected for the salad. Rinse with cold water and cut into slices. If you need to cook tomatoes without peel, then put them in boiling water for 1 minute, and then immediately peel them.
   Onion and green onion. Large sweet onions are most suitable for salad. It is cleaned, cut into very thin slices, and disassembled into rings. To remove excessive bitterness, sliced onions can be poured with vinegar. Or pour boiling water for 1-2 minutes.
   Green onions, chopped and washed with cold water, are cut into 3-4 cm pieces for salads, and onions are cut into smaller pieces for vinaigrettes.
   Apples and pears. They are peeled off. If the apples are cut into circles, then the middle with the grains is pre-removed with a special notch. You can first cut the apples and pears into 4 pieces, cut out the core, and then cut them into slices, straws, or cubes.
   Oranges and tangerines. They are peeled, disassembled into slices or cut into circles (without grains). Peel off the peel (top layer), thinly slice and sprinkle the salad.
   Grapes, cherries, strawberries, and other berries. Healthy ripe berries are selected, washed in cold water, dried on a sieve. The pits of cherries and cherries are removed.
   Carrots, turnips. Peeled, washed and boiled (preferably in a broth intended for soup). The cooled vegetables are cut into slices or small cubes. (0.5 cm).
   You can use these vegetables raw for salads: wash, peel and cut into small cubes.
   Potato. Boiled in the peel. They are cooled, peeled and sliced.
   Beet. Boiled or baked in the oven, without peeling, without adding salt. Then cooled and sliced.
   Asparagus. They are washed, a thin layer of skin is removed, then washed again and cut into sticks 3-4 cm long. boiled in salted water, cooled and stored in broth.
   Cauliflower. They are disassembled into small stumps, boiled and stored in the same way as asparagus.
   Bean and pea pods. The veins are cleaned and washed, the bean pods are cut into pieces 2-3 cm long, the pea pods are cut in half. Each variety of pods is boiled separately in boiling salted water. After cooking, they are thrown into a colander and cooled.
   Canned vegetables. Peas, beans, cauliflower, carrots, beets, tomatoes and other canned vegetables are very convenient for salads, as they do not require pre-preparation and cooking. Before adding canned vegetables to the salad, dry them in a sieve or colander.
  
   Green salad with sour cream and egg.
   Slice the washed and dried green salad and put it in a bowl. Cut hard-boiled eggs into thin slices and mix with sour cream dressing with vinegar. Before serving, season the salad, put it in a salad bowl, garnish with slices of fresh cucumbers and sprinkle with finely chopped dill or parsley.
   300 g of green salad.
   1 - fresh cucumber.
   2 - eggs.
   0.5 cups of vinegar and sour cream dressing.
  
   Green salad with oil and vinegar.
   Slice the washed and dried green salad and put it in a salad bowl. Before serving, pour the vinegar dressing with salt, ground pepper, sugar and vegetable oil. Stir and sprinkle with dill or parsley. On top of the salad, you can put fresh cucumbers, sliced into circles, as well as crusts of white bread, grated with garlic and sliced into lozenges.
   Salad is served with grilled and boiled meat dishes, as well as fried fish.
   300 g of green salad.
   0.25 cups of vinegar dressing made from vinegar and vegetable oil. (1 tablespoon vinegar, salt, ground pepper to taste, 0.25 teaspoons powdered sugar, 2-3 tablespoons vegetable oil.)
  
   Radish salad with sour cream and egg yolk.
   Wash the radishes (pre-peel the white ones), cut into thin slices. Grind the yolk of a hard-boiled egg in a bowl, adding sour cream and salt. Season the radishes with this mixture, add the thinly sliced egg white and mix. Sprinkle the salad with chopped herbs.
   2-3 bunches of radishes.
   1 - egg.
   0.5 cups of sour cream (or 1 cup of yogurt)
   Dill greens.
  
   Green onion salad with egg.
   Peel the hard-boiled eggs from the shell, cut into cubes, leaving 1 yolk for the sauce. Finely chop the washed green onions and mix them with the chopped eggs. Prepare the sauce: carefully grind the yolk in a cup, stir with mustard until smooth and without stopping to grind, combine with oil, season with salt, sugar, pepper to taste. Season the salad with the prepared sauce, garnish with slices of tomatoes or decoratively chopped carrots, or red pepper.
   150 g of green onion. (2-3 bundles)
   5 - eggs
   4 tablespoons of vegetable oil.
   1 tablespoon of ready-made mustard
  
   Beetroot salad with horseradish.
   Boil the beets that have not been peeled, cool, peel and cut into thin slices. Boil water with vinegar, adding salt, spices, and sugar to taste. Grate on a grater with large holes or scrape horseradish with shavings. Put the beetroot in layers in ceramic or glass dishes, sprinkling each layer with horseradish. Pour in the prepared marinade. Store in a cool place. The salad will be ready for use in 1-2 days.
   500 g of beetroot.
   0.5 cups of vinegar.
   2 horseradish roots.
   1 bay leaf.
   5-6 peas of pepper.
  
   Pumpkin salad with apples. (dessert) - I tried it with store-bought juice - it's delicious.
   Cut the raw young pumpkin into thin strips and mix with sliced apples. Add lemon or orange juice for sharpness, and honey for sweetness. Sprinkle the salad with crushed nuts.
   500 g of pumpkin.
   3 - apples.
   Juice of 1 lemon or orange. (0,25 cup)
   3 tablespoons of honey.
   0.5 cups of crushed nuts.
  
   Refreshing salad with radish.
   Thoroughly wash the radish, carrot and apple with a brush, peel, wash again and grate on a fine grater. Mix the mixture evenly. Add the minced garlic and zest. Squeeze the lemon juice into the salad, mix again, add a little salt.
   1 - a small radish.
   1 - medium carrots.
   1 - Antonov apple.
   3-4 cloves of garlic.
   0.25 lemon.
   0.5 teaspoons of ground dry zest or fresh zest from a quarter of a lemon.
  
   Salad of tomatoes, cucumbers and sweet peppers.
   Wash the cucumbers and tomatoes in cold water. Cut out the stem of the sweet bell pepper and carefully remove the seeds. Rinse the peeled onion in cold water. Cut cucumbers and tomatoes into circles, and peppers and onions into rings. Rinse and finely chop the cilantro, basil and parsley. Place the vegetables in rows in a salad bowl, add salt and pepper to taste, garnish with onion rings, drizzle with vinegar and sprinkle with chopped herbs.
   100 g of tomatoes.
   50 g of sweet bell pepper.
   100 g of cucumbers.
   1 onion head.
   Spicy greens.
  
   Salad of red pepper, green peas and rice.
   Cook the crumbly rice. Bake the red bell pepper in the oven, cut it into long strips. Boil the green peas. Mix vegetables with rice, add salt to taste. Season with a sauce of vegetable oil, vinegar and sugar. Place in a salad bowl and garnish with egg slices. Salad can be prepared faster using pickled red peppers and canned green peas. At the same time, less vinegar is added to the dressing.
   1 cup of boiled rice.
   6 pods. - red pepper.
   1 cup of boiled green peas.
   2 tablespoons vinegar
   2 tablespoons vegetable oil.
   1 egg.
  
   Eggplant salad with onions and green peas.
   Wash the eggplants, peel them, cut them into slices and put them lightly in a frying pan, dipped in heated vegetable oil. Cut the washed onion into cubes, dip into the stewed eggplant and immediately remove everything, cool, mix with peas, finely chopped apple and eggs, diced, season with salt, lemon juice and sugar to taste. Put it in a salad bowl and pour the sauce made from mayonnaise with sour cream, mustard and garlic. Garnish with tomato slices.
   300 g of eggplant.
   150 g of onion. (3 medium onions.)
   100 g of canned green peas.
   2 - hard-boiled eggs.
   1 - an apple.
   0.5 cups of mayonnaise.
   1 teaspoon of ready-made mustard.
   2 cloves of garlic.
   0.5 cups of sour cream.
   1 tablespoon of vegetable oil.
  
   Salad of canned green beans.
   In a porcelain bowl, pour the juice of canned beans, add sugar and vinegar to it. Cut the peeled onion into thin rings and put it in the juice prepared for the salad. Add a little pepper, salt, and green string beans.
   The salad should be cooked 3 hours before serving, so that the flavors have time to combine.
   It is served with cold grilled meat.
   1 can of green beans
   150 g of onion. (3 medium onions.)
   30 g of vinegar. (2 tablespoons.)
   30 g of sugar. (1.5 full tablespoons without a slide.)
   10 g of salt (a heaped teaspoon.)
   Pepper on the tip of a knife.
  
   Vegetable salad with meat.
   Finely chop boiled chilled meat, boiled potatoes, cucumbers, apple and hard-boiled egg, mix, add green peas, season with mayonnaise and decorate with egg slices, pieces of meat and lettuce leaves.
   200 g of meat.
   2-3 potatoes
   1 apple
   2 fresh or pickled cucumbers.
   2 eggs (1 for decoration)
   8 tablespoons canned green peas. (200 g jar)
   0.5 cups of mayonnaise
   Green salad for decoration.
  
  
  
   Salad of domestic or wild poultry.
   Fillet of boiled or fried chicken (grouse or partridge), boiled potatoes, cucumbers, hard-boiled egg and peeled apple cut into thin slices, lettuce leaves cut into 2-3 pieces each. Put it in a bowl, add salt, mix with mayonnaise, add salt, vinegar (lemon juice) and powdered sugar. Place the seasoned salad in a salad bowl, garnish with lettuce leaves and slices of hard-boiled eggs, as well as slices of tomatoes and fresh cucumbers.
   Chicken fillet (grouse, partridge) watch the video how to pluck a chicken in 10 minutes.
   4 potatoes
   2 fresh or salted cucumbers
   100 g of green salad.
   2 eggs (1 for decoration)
   1 apple.
   0.5 cups of mayonnaise.
   1 tablespoon vinegar (lemon juice)
   0.5 teaspoons powdered sugar.
  
   Fish fillet salad with egg and herbs.
   Boil the fillet of sea fish, cool and cut into thin slices, and the hard-boiled egg into cubes. Put everything in a bowl, add salt and pepper to taste. (you can add a little granulated sugar or powdered sugar). Stir, pour mayonnaise mixed with sour cream. Sprinkle with finely chopped parsley, garnish with sprigs of parsley and lemon slices.
   300 g of fillet of sea fish.
   1 egg.
   0.25 cups of mayonnaise.
   0.25 cups sour cream.
   30 g of parsley.
   1 lemon.
  
   Salad of oily sea fish.
   Boil the fish in cucumber brine or salted water, cool well and cut into thin slices, and the hard-boiled egg into cubes. (to remove the unpleasant taste of boiled fat) Put everything in a salad bowl, add salt and pepper to taste, mix, sprinkle with parsley, pour mayonnaise mixed with sour cream. Decorate the finished salad with lemon slices or pickled vegetables.
   300 g of fatty fish fillet.
   1 tablespoon of mayonnaise.
   1 tablespoon sour cream.
   1 egg.
   30 g of parsley. (for decoration)
  
   Fish salad with horseradish.
   Cut the boiled cold fish into pieces. Peeled boiled potatoes and cucumbers cut into slices. Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl. Decorate the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.
   250 g of fish.
   4 potatoes.
   2 pickles.
   100 g of horseradish.
   0.5 cups of mayonnaise.
   2 teaspoons of vinegar.
   50 g of green onions.
  
   Salad of kilek, hamsa, and tulka's.
   Cut boiled potatoes and carrots, fresh and pickled cucumbers, tomatoes into slices, green onions into slices about 2 cm long, add canned green peas, the flesh of salted peels (without the head, insides and tail). To prepare the dressing: mix sugar, salt, ground pepper, dilute with vinegar and add vegetable oil.
   150 g kilka - jar. (hamsa, tuylka)
   2-3 potatoes.
   1-2 cucumbers.
   1-2 tomatoes.
   1 carrot.
   2 heads of green onions with feathers.
   3 tablespoons green peas.
   5-6 leaves of green salad.
   2 teaspoons chopped dill and parsley.
   For refueling:
   3 tablespoons of vinegar 2-3%
   0.5 teaspoons of sugar.
   Salt and ground pepper to taste.
  
   Potato salad with squid.
   Thaw the frozen squid fillet, remove the skin from the fillet, rinse it thoroughly in cold water, then beat off both sides and boil in salted water at a low boil for 3-5 minutes, then cool in the broth and cut into strips. Cut the boiled potatoes into slices, wash and chop the green onions. Cut the cucumbers into strips. (I sliced it like a potato) Mix the vegetables with the squid, add salt and pepper to taste, and mix again. Before serving, season the salad with sour cream and sprinkle with finely chopped parsley or dill. (I seasoned it with mayonnaise)
   200 g of squid - 1 squid.
   4-5 potatoes.
   2-3 pickles.
   50-100 g of green onion.
   100 g of sour cream. (mayonnaise)
   Greens.
  
   Vegetable salad with canned sea cabbage.
   Chop the white cabbage, grind it with salt, and squeeze it out slightly. Chop the pepper. Finely chop the onion. Combine the prepared vegetables, cabbage, pepper and most of the onion with sea cabbage, add salt to taste, season with vegetable oil and sugar. Put it in a salad bowl, garnish with sliced cucumber and sprinkle with green onions.
   150-200 g of canned sea cabbage.
   150 g of white cabbage. 0.2 fork.
   50 g of green onions.
   100 g of sweet pepper. - 1 medium pepper
   1 fresh cucumber.
   3 tablespoons vegetable oil.
   20 g of sugar. 1.5 tablespoons.
  
   Makfusa (baked zucchini salad)
   Wash the courgettes and cut them in half lengthwise. Peel the onion and cut it into 4 pieces. Grease the zucchini and onion with olive oil.
   Preheat the oven to 200 degrees Celsius, put the vegetables on a baking sheet and bake until soft (20 minutes).
   Scald tomatoes with boiling water, peel, and cut into small cubes. Remove the zucchini and onion from the oven, cool and divide into medium-sized pieces with a fork. Peel the garlic. Wash the ore pepper and remove the seeds.
   Grind garlic with salt and ore in a mortar. Add lemon juice. Wash and finely chop the parsley. Put the salad in a bowl, mix with the garlic mixture. Add salt to taste. Drizzle with olive oil. Sprinkle with herbs and serve.
   3 small courgettes (you can also use zucchini or eggplant.)
   1 onion. (large)
   2-3 tablespoons olive oil.
   3 tomatoes (medium)
   2 cloves of garlic.
   1 green ore pepper.
   Salt to taste
   0.5 lemon juice.
   0.5 bunch of parsley.
  
   Fatouche vegetable salad.
   Wash and finely chop tomatoes, cucumbers and radishes. Peel the ore pepper from the seeds and chop it. Wash the green onions and chop them finely.
   Wash the arugula, parsley and cilantro, and shake off the water. Finely chop the parsley and coriander. Mix the vegetables and finely chopped herbs in a bowl, sprinkle with arugula. Add salt to taste.
   Mix olive oil with lemon juice and pour this dressing over the salad. Put it in a salad bowl. Sprinkle with the dukka mixture and serve.
   3 tomatoes (large)
   2 cucumbers (medium)
   3 radishes.
   1 ore pepper.
   3-4 green onion feathers.
   0.25 bunch of arugula.
   0.25 bunch of parsley.
   0.25 bunch of cilantro.
   Salt to taste.
   4 tablespoons olive oil.
   4 tablespoons lemon juice.
   2 tablespoons of the dukka mixture. (see mixtures)
  
   Tabouleh salad with bulgur.
   Pour a glass of boiling water over the bulgur. Let it brew for 25-30 minutes. Wash and dry the tomatoes, parsley and green onions. Cut the tomato into small cubes. Finely chop the greens. Drain the water from the bulgur. Mix it in a salad bowl with tomatoes and herbs. Beat olive oil with lemon juice, pour this dressing over the salad, add salt to taste, and mix. Let stand in the refrigerator for 1 hour before serving.
   0.5 cups of bulgur.
   1 tomato. (average)
   1 bunch of parsley.
   2-3 green onion feathers.
   2 tablespoons olive oil.
   Juice of 0.5 lemon.
   Salt to taste.
  
   Eggplant salad with pomegranates.
   Squeeze the juice out of the pomegranate and mix it with garlic, ground with salt. Bake the eggplants without fat, peel, chop the flesh, add the prepared seasoning with pomegranate juice and very finely chopped capsicum. Then mix everything, put it on a plate and sprinkle with pomegranate seeds.
   4 eggplants
   4 pomegranates for juice.
   4 cloves of garlic.
   0.5 cups of pomegranate seeds.
   Capsicum, salt to taste.
  
   Rutabaga salad with vegetables.
   Cut boiled carrots, rutabagas, potatoes and bean pods into cubes, add canned green peas, slices of pickled cucumbers and finely chopped parsley. You can completely replace potatoes with rutabagas. Bean pods with canned green peas, parsley with finely chopped tarragon greens or green lettuce leaves. You can mix tarragon with parsley in equal proportions. Season the vegetables with mayonnaise, salt and pepper.
   Put the salad in a salad bowl, put the olives on both sides of the slide. And hard-boiled eggs, sliced into slices.
   1 rutabaga
   2 carrots.
   3 potatoes.
   0.5 cups of beans in pods.
   0.5 cups of canned green peas.
   1 pickle.
   1 cup olives.
   4 eggs
   2 tablespoons of parsley.
   1 can of mayonnaise.
   Pepper and salt to taste.
  
   Salad of rutabagas, turnips and apples.
   Combine rutabagas and turnips cut into thin strips or grated with sliced apple, raisins, sour cream. Add sugar, diluted citric acid, salt, and mix. Garnish with lettuce leaves and apples when serving.
   1 rutabaga
   1 turnip
   1 apple
   2 tablespoons of raisins
   2 tablespoons sour cream.
   1 teaspoon of sugar
   Green salad
   Citric acid on the tip of the knife.
  
   Pea salad with meat.
   Cut the boiled meat and vegetables into small cubes, combine with boiled peas and chopped hard-boiled egg. Season with mayonnaise.
   1 cup of peas.
   400 g of pork.
   2 potatoes.
   4 pickles.
   2 eggs.
   250 g of mayonnaise.
  
   Pea salad with apples.
   Combine boiled peas with peeled, diced apples and boiled carrots, add salt and season with mayonnaise or sour cream.
   1 cup of peas.
   4 carrots.
   3 apples.
   1 cup sour cream or mayonnaise.
  
  
  
  
   Pea salad with apples and sweet peppers.
   Soak the peas, then boil them. Carrots and apples cut into small cubes, sweet bell pepper into strips. Combine all the products, season with lemon juice, salt, pour vegetable oil and sprinkle with dill.
   1 cup of dry, unpeeled peas
   2 apples
   1 carrot
   2 sweet bell peppers
   4 tablespoons vegetable oil
   1 tablespoon lemon juice.
   1 tablespoon finely chopped dill.
  
   Pea salad with apples, sweet peppers and onions.
   Soak the peas for 5-6 hours, then drain the water, pour it with cold boiled water (1 kg of swollen peas - 2 liters of water) and cook until tender at a low boil for 2 hours. Add salt 10-15 minutes before cooking. Transfer the boiled peas to a colander, let the broth drain and cool. Cut the prepared sweet peppers and fresh peeled apples into strips, green onions into rings. Mix everything with the peas and season with vinegar, sugar, salt, and vegetable oil. Sprinkle the salad with finely chopped herbs.
   1.5 cups of peas.
   3 apples
   2 sweet peppers
   3 heads of green onions with feathers.
   3-4 tablespoons of vegetable oil.
   0.5 cups vinegar.
   1 tablespoon finely chopped greens.
  
   Zucchini salad is sweet.
   Add a large apple, finely chopped salted or pickled cucumber, onion, and dill greens to the coarsely grated zucchini. Mix everything well and sprinkle with sugar. Add a little mayonnaise.
   1 small squash
   1 large apple
   1 pickled cucumber
   1 onion head.
   1 bunch of dill
   1 tablespoon granulated sugar.
   Mayonnaise to taste.
  
   Zucchini salad with tomatoes.
   Wash, peel and coarsely grate the zucchini. Add fresh tomatoes, cut into thin slices. Mix with finely chopped onion, chopped herbs and grated lemon zest. Add salt. Season with mayonnaise.
   1 small zucchini.
   3 tomatoes.
   1 head of onion.
   1 bunch of dill greens.
   1 teaspoon lemon zest.
   Salt and mayonnaise to taste.
  
   Zucchini salad with apples.
   Peel the zucchini and onion into strips, add sliced apples, pickled cucumbers, ground pepper and mix everything together. When serving, sprinkle with chopped garlic, drizzle with mayonnaise and garnish with tarragon greens.
   1 zucchini
   2 apples
   1 pickle.
   1 head of onion.
   1 tablespoon of tarragon greens.
   3 cloves of garlic.
   4 tablespoons of mayonnaise.
   Ground pepper to taste.
  
   Zucchini salad with carrots and apples.
   Cut the zucchini, apples and carrots into strips, add salt, lemon juice, sprinkle with green onions and drizzle with mayonnaise.
   300 g of zucchini
   2 apples
   1 carrot
   1 tablespoon lemon juice.
   2 tablespoons finely chopped green onions.
   4 tablespoons of mayonnaise.
  
   White cabbage salad.
   Chop the cabbage very finely, add a lot of salt and let it stand for 30 minutes. Then put it in a deep bowl, pour boiling water over it, cover it with a lid and let it stand for 30 minutes. Then discard on a sieve, drain, squeeze, season with vinegar, vegetable oil, sugar.
   1 small head of cabbage
   2 tablespoons vinegar.
   2 tablespoons vegetable oil.
   Salt and sugar to taste.
  
  
  
  
   White cabbage salad with tomatoes and apples.
   Cut the cabbage into strips, mix with salt and sugar, rub with your hands until the juice appears. Squeeze out the juice. Season cabbage, sliced tomatoes, apples and leeks with vegetable oil sauce and fruit juice. And mix well.
   Place in a salad bowl and garnish with herbs and leek rings, which are previously rolled in ground paprika.
   200 g of cabbage.
   3 tomatoes.
   2 apples,
   1 leek.
   0.5 cups vegetable oil sauce.
   Greens to taste.
  
   Salad of white cabbage and apples in the American style.
   Carefully make a recess in the cabbage heads without damaging the leaves from the outside. Chop the removed part of the cabbage and immerse it in ice water for 30 minutes. Slice the apples without removing the skin, mix with the cabbage and season the mixture with cream. Add salt and sugar. Cool well. Fill the heads with lettuce, garnish with cherries, apple slices, and grated carrots.
   2 heads of cabbage (preferably red and white cabbage )
   2 cups cream
   4 sweet apples
   A few cherries, apple slices and grated carrots for decoration.
  
   White cabbage salad with apples and green peas. (make)
   Wash the peeled fresh cabbage, cut out the stalk, cut into strips, put in a saucepan, add salt, pour 3% vinegar, heat while stirring on the stove. When the cabbage settles, it becomes soft (not crispy!), remove from heat and cool quickly in a spacious bowl.
   Peel the green pea pods, cut into strips, boil in boiling salted water, transfer to a colander, cool.
   Peel fresh apples, cut into strips, mix with pods, cabbage and season with vegetable oil and sugar. If the salad is not hot enough, add vinegar. Instead of fresh apples, you can use pickled ones.
   600-700 g of fresh cabbage
   3 apples.
   4-5 tablespoons of green peas (without broth)
   2 heads of green onions with feathers.
   4-5 tablespoons of mayonnaise.
   0.5 teaspoons of the southern sauce.
   1-2 teaspoons of grated parsley or dill.
  
   White cabbage salad with quince and carrots.
   Cut cabbage, carrots, quince and onion into strips and mix. Drizzle with mayonnaise and sprinkle with parsley.
   300 g of white cabbage
   1 carrot.
   1 quince
   1 head of onion.
   4 tablespoons mayonnaise
   2 tablespoons finely chopped parsley.
  
   White cabbage salad with quince and celery.
   Chop the white cabbage, add a little salt and rub it with your hands. Cut the peeled quince into slices, celery into 5 cm long strips. Mix everything together, put in a salad bowl, add sugar and pour vinegar.
   Serve with fried and boiled meat and fish dishes, and as an independent dish.
   500 g of white cabbage
   1 celery stalk (leaf or root)
   1 quince
   0.25 cup vinegar.
   0.5 tablespoons of sugar.
  
   Salad of white cabbage, carrots and cherry plums.
   Pour boiling water over the cherry plum, peel, and slice the fruits. Grate the carrots on a coarse grater. Mix with finely chopped cabbage, cherry plum, season with ground pepper and mayonnaise, garnish with cherry plum and sprinkle with thyme. 200 g of white cabbage
   1 cup of cherry plums.
   1 carrot
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped thyme greens.
  
   White cabbage salad with apricots. (make)
   Mix chopped fresh or sauerkraut with fresh or apricots taken from the compote. Season with salt, cumin, pepper, add mayonnaise mixed with whipped cream. Garnish with apricot slices. Add sour juice to the fresh cabbage.
   300 g of sauerkraut or 400 g of fresh cabbage.
   1 cup apricots.
   2 tablespoons sour juice (for fresh cabbage)
   0.5 cups mayonnaise.
   0.5 cups of whipped cream.
   Salt, pepper, cumin to taste.
  
   White cabbage salad with orange. (make)
   Chop the prepared cabbage, mash it and warm it up until soft, sprinkle with orange juice, keep it in a cold place for 1 hour. Add sliced orange and grated apple, mix with mayonnaise. (can be replaced with vegetable oil and pepper)
   250 g of white cabbage or red cabbage. (you can use sauerkraut, but less sour juice.)
   1.3 cups of orange juice.
   1 orange
   1 large sour apple
   0.5 cups of mayonnaise. (can be replaced with vegetable oil and pepper)
  
   White cabbage salad with fruit. (make)
   Chop the cabbage thinly, put it in a bowl, pour vinegar and strained fruit or berry marinade, add salt and heat while stirring. When the cabbage settles, remove from heat and cool quickly. Add some finely chopped onion, fresh and canned fruits, vegetable oil, sugar to the cabbage and mix gently. When serving, sprinkle with finely chopped green onions.
   120 g of white cabbage.
   0.5 apples
   0.33 cups of pickled plums.
   0.33 cups of pickled cherries.
   1 tablespoon of 3% vinegar.
   2 tablespoons of liquid from pickled fruits or berries.
   1 tablespoon sugar
   1 tablespoon vegetable oil
   1 tablespoon finely chopped green onion.
   Spices to taste.
  
  
  
   Salad of white cabbage and plums. (make)
   Cut the cabbage into strips, mix with salt and sugar, and rub with your hands until the juice appears. Squeeze out the juice. Add grated carrots and apples, washed raisins, sliced plums, green onions and season with a mixture of mayonnaise and kefir. Mix well and put in a salad bowl. Sprinkle with finely chopped green onions.
   300 g of cabbage
   1 carrot.
   2 apples
   200 g of plums.
   0.5 cups of raisins.
   2 tablespoons finely chopped green onions.
   2 tablespoons mayonnaise
   3 tablespoons kefir.
  
   Salad of white cabbage and prunes. (try it)
   Cut fresh cabbage into strips, sprinkle with sugar, rub with your hands until the juice appears. Squeeze out the juice. Put the prunes in the water, allowing it to swell, remove the seeds and cut into cubes. Grate the peeled and washed carrots on a coarse grater. Mix all the ingredients in a bowl, add spices and citric acid diluted in a small amount of water. Put the salad in a glass bowl and garnish with whole plums, carrots and cabbage.
   400 g of cabbage
   1 cup of prunes
   1 carrot.
  
   White cabbage salad with pickled cherries. (try it)
   Chop the white cabbage, put it in a bowl, pour the berry marinade, add salt and heat while stirring. As soon as the cabbage settles, remove it from the stove and cool quickly. Add finely chopped onion, pickled cherries, vegetable oil, sugar to the cabbage and mix gently.
   When serving, sprinkle with finely chopped onion.
   200 g of white cabbage
   0.33 cups of pickled cherries.
   1 tablespoon of 3% vinegar.
   2 tablespoons of berry marinade.
   1 tablespoon of sugar.
   1 tablespoon vegetable oil.
   1 tablespoon finely chopped green onion.
   1 tablespoon of spices.
  
   Sauerkraut salad with green peas and beans. (awesome)
   Take sauerkraut if you squeeze out a lot of juice. Add canned green peas and canned beans, both without juice. Add two tablespoons of vegetable oil, not refined. Mix everything together. Put it in the refrigerator to infuse.
   500 g of sauerkraut. (container)
   250 g green peas (1 large jar)
   200-250 g canned beans (1 large jar)
   2 tablespoons vegetable oil
  
   Sauerkraut salad with apples and chicken (delicious)
   Boil the whole chicken breast for 30 minutes in salted water. Sauerkraut (if you squeeze out a lot of juice) is mixed with chicken cut into pieces and left in the broth. Add diced apple, add green peas (without brine), add onion, chopped into half rings, scalded in boiling water. (keep in boiling water in a colander for 3-5 minutes). Add 4 tablespoons of vegetable oil, not refined. Add pepper.
   300-400 g of chicken breast
   1 large apple (sweet and sour)
   1 large jar of green peas.
   1 large onion bulb.
   4 tablespoons of vegetable oil, not refined.
   Pepper to taste.
   0.5 tablespoons of salt.
  
   Sauerkraut salad with Hawaiian mixture. (awesome)
   Boil the whole chicken breast for 30 minutes. Let cool in the broth. Cut into pieces or slice. Mix sauerkraut with chicken (if you squeeze out a lot of juice.) Fry the Hawaiian mixture (if frozen, then without lumps) in 2 tablespoons of refined vegetable oil. Allow to cool. (remove from the hot pan. Do it at the same time as the chicken).
   Mix the cooled Hawaiian mixture with chicken and cabbage. Add the diced apple. Add pepper to taste. Add 2 tablespoons of unrefined oil. Mix it up. Let it brew in the refrigerator.
   300-400 g of Chicken breast
   1 large apple (sweet and sour, sweet too, nothing like that)
   A package of frozen Hawaiian mix.
   400 g of sauerkraut.
   Pepper to taste.
   2 tablespoons of refined oil (for frying the mixture)
   2 tablespoons of unrefined vegetable oil (for salad dressing)
  
   Sauerkraut salad with dates and raisins.
   Remove the seeds from the dates and finely chop the flesh. Rinse the raisins with hot water and dry them. Mix everything together and pour the sauce of vegetable oil with fruit juice or sour cream. If necessary, add sour juice to the cabbage.
   400 g of sauerkraut
   1 cup of dates
   1 cup of raisins
   0.5 cups vegetable oil sauce or sour cream
   Sour juice or vinegar, salt and sugar to taste.
  
   Sauerkraut salad with pickled cranberries and apples.
   White cabbage, fermented with whole heads, cut into square pieces (25 x 25 mm), after removing the stalks. Separate the pickled cranberries and apples from the filling. Coreless apples cut into slices. Add cinnamon and cloves to the filling of cranberries and apples, bring to a boil and cool. Put the cabbage, cranberries and apples in layers in a bowl, sprinkling each layer with sugar, then pour in the strained filling, add vegetable oil and refrigerate for 2-3 hours. Before serving, mix the salad with the dressing liquid and sprinkle with herbs.
   200 g of white sauerkraut.
   0.25 cups of marinated lingonberries.
   0.5 cups of pickled apples.
   0.5 cups of sugar.
   0.33 cups of marinade.
   2 tablespoons vegetable oil.
   0.5 coffee spoons of ground cinnamon and cloves.
   Herbs, spices.
  
   Salad of apples and carrots with nuts. Dessert.
   Peel the apples and cut them into thin slices. Grate the carrots with large holes or cut them into thin strips. Scald the walnut kernels with boiling water, remove the shell and cut them into small pieces. Mix apples, carrots and nuts, add salt, and season with mayonnaise. Place in a salad bowl and garnish with lettuce leaves.
   300 g of apples. - 3 medium apples.
   200 g of carrots - 2 medium carrots.
   100 g of walnut kernels. - a glass for 250.
   2 tablespoons of mayonnaise.
  
   Fruit salad. Dessert. Sweetener for meat.
   Washed fruits: apples, pears, oranges, tangerines - peel, cut into slices and put in a dish. Before serving, sprinkle the fruits with powdered sugar and a little salt, mix with mayonnaise and lemon juice. Then put all this in a pile in a salad bowl and sprinkle with orange zest, cut into very thin strips. You can decorate the salad with the same fruits, prunes, grapes and berries.
   Depending on the season, you can choose different fruits (peaches, apricots, boiled quinces) and berries (strawberries, etc.), but always in combination with apples.
   Salad is served with cold fried or boiled meat, veal, lamb, poultry, game, and as an independent dish.
   3 apples
   1 pear.
   1 orange.
   1 tangerine.
   0.25 cups of mayonnaise.
   0.25 lemon.
   1 teaspoon of powdered sugar.
  
   White cabbage salad with apples and celery.
   Peel and wash the cabbage, remove the stalk. Chop the cabbage, add a little salt and rub it with your hands to make it soft. Don't mash it too much!!! Squeeze out the remaining juice. Cut the peeled apples into slices, cut the celery into thin strips 4-5 cm long. mix everything together, put it in a salad bowl, season with vinegar mixed with sugar and leave for 30-40 minutes. It is advisable to add 1 tablespoon of vegetable oil.
   Salad is served with fried and boiled meat dishes, fried and boiled fish, as a side dish to cold meat and fish dishes, as well as as an independent dish.
   500 g of cabbage (cut into forks. On average, it is 1.5-2 kg)
   1 - apple.
   1 - celery stalk (salad or root)
   0.25 cup vinegar.
   0.5 tablespoons of sugar.
   1 tablespoon of vegetable oil.
  
   Sauerkraut salad with leeks.
   Drain the sauerkraut in a colander and drain the brine. Peel the leeks, wash them thoroughly, and cut them into very small feathers along with the green leaves, leaving one for decoration. Mix cabbage with chopped onion, dill or cumin seeds, season with sour cream, salt and pepper to taste. Place in a salad bowl and garnish with chopped leek leaves.
   250 g of sauerkraut.
   250 g of leek.
   0.5 cups of sour cream.
   1 tablespoon cumin seeds.
  
   Sauerkraut salad with onions and peas (delicious)
   Cut the onion into half rings and pour boiling water for 1-2 minutes. Pour into a colander. Let the water drain. Squeeze the cabbage and drain the water from the peas. Mix. Season with pepper. If desired, add half a tablespoon of vinegar and half a tablespoon of salt. Add a little dill and green onion. Pour the salad with unrefined vegetable oil and let it stand.
   400 g of sauerkraut.
   300 g of canned peas.
   Two medium onions. You can use regular and red.
   Pepper, salt, vinegar to taste.
   3 tablespoons of unrefined vegetable oil.
  
   Boiled cabbage salad with nuts and garlic.
   Coarsely chop fresh cabbage, pour salted boiling water, close the lid, put on high heat. When the cabbage boils, remove the lid for 5 minutes and cook the cabbage open so that the peculiar smell disappears. Grind the nuts in a mortar with garlic until smooth, similar to a thick dough. Squeeze the finished cabbage in a gauze bag, put it in a bowl and put the nut-garlic mass in the same place. Grind everything with a wooden mortar until the cabbage is completely crushed and the whole mass becomes homogeneous. Add mayonnaise and pepper to taste. Put it in a bowl and serve it on the table, covered with a lid.
   500 g of fresh cabbage.
   100 g of peeled walnuts.
   3-4 cloves of garlic.
   1-2 tablespoons of mayonnaise.
  
   Red cabbage salad with apples.
   Peel and wash the head of red cabbage, cut into 4 pieces and, removing the stalk, chop. Put the cabbage in a saucepan, pour boiling water over it, cover it, let it stand for 20-30 minutes, then discard it in a sieve or colander. Then pour cold water over it, squeeze it out, put it in a salad bowl, season with vinegar, salt, sugar, mix and let stand for another 20-30 minutes. Add apples, peeled and cut into slices and cubes, and vegetable oil to the finished salad.
   You can not pour boiling water over the cabbage, but add salt and grind it with your hands until it becomes soft and dark juice begins to stand out. Then you can squeeze the cabbage and pour vinegar, add sugar and mix. After a few minutes, the color of the cabbage will become bright.
   The salad is served with meat, game, poultry and fish.
   500 g of red cabbage.
   2 - apples.
   0.25 cups of vinegar.
   0.5 tablespoons of sugar
   0.5 teaspoons of salt, for grinding cabbage.
   1 tablespoon of vegetable oil.
  
   Red cabbage salad with apples.
   Cut the peeled cabbage into strips, add a little salt, rub with your hands, squeeze out the juice that has appeared. Peel the apples and cut them into strips or grate them on a coarse grater. Finely chop the onion. Pour the sour cream sauce over everything, mix well and put it in a salad bowl.
   300 g of red cabbage.
   1 apple
   1 head of onion.
   0.5 cups sour cream sauce.
  
   Red cabbage salad with apples in hot sauce.
   Cut the cabbage into strips and grind it a little to make it softer. Peel cucumbers and apples and cut into cubes. Chop the onion. Mix everything and pour tarragon and mustard sauce over it.
   150 g of red cabbage.
   1 apple.
   1 pickle.
   1 head of onion.
   0.5 cups tarragon and mustard sauce.
  
   Red cabbage salad with apples and mayonnaise.
   Cut apples and red cabbage into strips, add finely chopped onion, canned green peas, salt, mustard, sprinkle with dill and drizzle with mayonnaise.
   300 g of red cabbage.
   2 apples.
   1 head of onion.
   0.5 teaspoons of ready-made mustard.
   2 tablespoons canned green peas.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped dill.
  
   Red cabbage salad with quince and cucumber.
   Cut red cabbage, quince and fresh cucumber into strips. Add chopped garlic, salt, and ground pepper to the vegetables. Stir, drizzle with mayonnaise, and sprinkle with dill.
   300 g of red cabbage
   3 quinces
   1 fresh cucumber.
   4 cloves of garlic.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped dill.
  
   Savoy cabbage salad with apples.
   Cut the peeled cabbage into strips, wash the apples and grate them on a coarse grater. Boil the carrots and celery until they are semi-soft and cut into cubes. Mix everything, pour sour cream, red currant juice, sprinkle with sugar, salt and mix well. Place in a salad bowl and garnish with parsley.
   300 g of Savoy cabbage.
   2 apples.
   2 carrots.
   1 celery.
   2 tablespoons sour cream.
   0.33 cups of red currant juice.
   Greens to taste.
  
   Salad of Savoy cabbage and quince.
   Mix Savoy cabbage, cut into strips, and quince, sliced, crushed garlic. Season the vegetables and quince with salt, mayonnaise and sprinkle with parsley.
   300 g of Savoy cabbage.
   2 quinces
   4 cloves of garlic.
   2 tablespoons finely chopped parsley.
   4 tablespoons of mayonnaise.
  
   Cauliflower salad. (Try it.)
   Cook the cauliflower, but not too soft. Disassemble into identical inflorescences (on average, fresh and frozen are cooked for 3-5 minutes. Do not defrost! If you plan to continue baking or stewing for 1-2 minutes.)
   2 small cauliflower heads.
   2 eggs
   2 tablespoons chopped green onions.
   1 tablespoon vegetable oil.
   1.5 tablespoons vinegar
   1 teaspoon of sugar
   Salt and pepper to taste.
  
   Cauliflower salad with grapes.
   Boil cauliflower and cool. (3-5 min) Cut tomatoes into slices, fresh cucumbers and green lettuce into strips. Combine the prepared products, add grapes and season with sour cream sauce for fruit and vegetable salads.
   100 g of boiled cauliflower. (120-130 g of fresh cabbage)
   1 tomato.
   1 fresh cucumber.
   1 cup of grapes
   0.33 cups sour cream sauce
   2 tablespoons chopped green salad.
  
   Salad of cauliflower, fresh cucumbers and tomatoes.
   Put the cauliflower, washed and divided into inflorescences, into boiling water and cook until soft. (DO NOT DIGEST). Peel fresh cucumbers and tomatoes from stalks. Cut into slices. Finely chop the green onion. Mix the vegetables and season them with sugar, salt and a mixture of mayonnaise and sour cream. Place in a salad bowl and garnish with sliced cucumbers and tomatoes.
   500 g of cauliflower.
   200 g of cucumbers and tomatoes.
   1 small bunch of green onions.
   1.5 tablespoons of a mixture of mayonnaise and sour cream.
  
   Potato and corn salad. (try it with canned corn)
   Boil the potatoes, cool, peel and slice them into thin slices. Boil the corn whole on the cob in salted water. Remove the grains from the finished cobs, cool, and mix with the potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put it in a salad bowl and sprinkle with green onions.
   2 potatoes.
   1 cup of boiled milk-ripened corn (grains)
   2 tablespoons green onion.
   2 tablespoons vegetable oil.
   2 tablespoons vinegar 3%
   Sugar, salt, pepper to taste.
  
   Potato salad with herbs.
   Peel the boiled potatoes, cut into slices, put them in a bowl, season with salt and pepper, mix with vinegar and vegetable oil. Then put it in a salad bowl, sprinkle with dill, parsley or finely chopped green onions.
   Serve with grilled meat, fish, and as a separate dish.
   It is better to cook from freshly boiled warm potatoes.
   5 potatoes
   4 tablespoons of greens.
   2 tablespoons vegetable oil.
   0.25 cups of vinegar.
  
   Salad of canned peas and carrots. (try it)
   Add canned green peas and finely chopped dill to the carrots, grated on a fine grater. Season with mayonnaise.
   1 cup canned green peas.
   2 carrots
   2 bunches of dill
   4 tablespoons of mayonnaise. (you can use unrefined vegetable oil with pepper instead of mayonnaise.)
  
   Salad of canned peas and canned cauliflower.
   Place the canned green peas and cauliflower on a sieve and drain the liquid. Combine the peas with the cabbage. Add finely chopped onion. Season with mayonnaise. Decorate with hard-boiled eggs.
   1 cup canned green peas.
   200 g of canned cauliflower.
   1 head of onion.
   2 eggs
   2 tablespoons mayonnaise
   Salt to taste.
  
   Canned corn salad with apples, carrots and raisins. (try it)
   Cut the peeled fresh apples into cubes. Sort the raisins and rinse them several times in warm water, then let them dry. Grate the carrots into strips. Mix everything together, add the corn without the broth.
   Season with sour cream, sugar, lemon juice and mix well.
   You can add 2-3 tablespoons of mayonnaise and 1-2 tablespoons of honey.
   1 can of canned corn
   2 apples.
   0.5 cups of raisins
   2 carrots
   3-4 tablespoons sour cream
   1-2 tablespoons of sugar.
   1-2 teaspoons of lemon juice.
  
   Salad of green onions, cheese and eggs.
   Cut the cheese and hard-boiled eggs into cubes, mix with the onion and put on a plate with garlic crushed with salt. Mix everything well and pour in the mayonnaise and let stand in the cold for 30 minutes.
   4 tablespoons chopped green onions.
   400 g of Russian cheese.
   6 eggs
   2 cloves of garlic.
   4 tablespoons of mayonnaise.
   Salt to taste.
  
   Salad of green onions and plums. (dessert)
   Finely chop the washed dry green onions. Cut the pitted plums, fresh, pickled or taken from the compote, into 4 pieces. Mix all the ingredients with the herbs and season.
   150 g of green onions.
   1 cup of plums
   1 tablespoon finely chopped dill and parsley.
   1 tablespoon lemon or apple juice.
   2 tablespoons vegetable oil or 0.5 cups mayonnaise.
  
   Green onion salad with sour apples. (Dessert.)
   Finely chop the washed and dried green onions. Grate the apples on a coarse grater or cut into strips. Mix the products, add the juice and season with oil. If desired, sprinkle with crushed nuts.
   150 g of green onions.
   2-3 large sour apples.
   2 tablespoons apricot or apple juice.
   2-3 tablespoons of vegetable oil or 0.5 cups of yogurt sauce.
   1 tablespoon of crushed nuts.
  
   Salad of green onions and onions with apples. (Dessert.)
   Cut the sweet into thin strips! Onions and apples. Mix everything with finely chopped green onions and season with thick sour cream, sugar and salt.
   1 head of onion (sweet!!!)
   2 tablespoons chopped green onions.
   2 apples.
   2 tablespoons sour cream.
   1 teaspoon of sugar
   1 tablespoon chopped greens. (what kind of greenery is unclear)
  
   Green onion salad with apples.
   Washed and dried green onions cut into 1 cm long pieces, sour apples into strips. Mix everything with vegetable oil, salt, sugar. Put it in a salad bowl, sprinkle with finely chopped tarragon greens.
   200 g of green onions.
   2 sour apples.
   2-3 tablespoons vegetable oil
   Tarragon to taste.
  
   Onion salad with apples.
   Cut the onion into thin rings, grate the apples with the peel on a coarse grater or cut into strips. Mix all the products quickly so that the apples do not darken, season with sour cream sauce, put in a salad bowl, sprinkle with finely chopped herbs.
   2 heads of onions.
   3-4 apples.
   0.5 cups sour cream sauce or mayonnaise
   Greens to taste.
  
   Leek salad with pomegranate.
   Boil the leek, squeeze each onion by hand, being careful not to mash it. Place on a clean wooden board and chop finely. Grind the peeled walnuts, garlic, capsicum, salt well and dilute it all to taste with pomegranate juice. Mix the prepared leek into this mass. Carefully place in a plate and sprinkle with pomegranate seeds.
   500 g of leek.
   0.5 cups of peeled walnuts.
   2 cloves of garlic.
   0.5 cups of pomegranate seeds.
   Pomegranate juice, sweet capsicum, salt to taste.
  
   Carrot salad with horseradish.
   Wash the vegetables thoroughly with a brush, peel, and grate them on a fine grater. Wash, peel, grate and mix the apples with the vegetables. Grind fresh lemon zest with granulated sugar, pour lemon juice into it, add vegetable mass, add a little salt and mix well.
   2 carrots
   0.5 horseradish root.
   2 apples.
   0.5 lemon for juice and zest.
   1 teaspoon of sugar.
   A pinch of salt.
  
   Carrot salad with apples and horseradish.
   Cut carrots, apples and pickled cucumber into slices, add salt, horseradish and mix. Drizzle with mayonnaise and sprinkle with dill.
   You can take a pickled one, but rinse its cubes with water to remove excessive sourness and salinity.
   Or cut a regular cucumber into cubes and add a pinch of salt for 5-10 minutes, then squeeze it out.
   4 carrots.
   1 pickle.
   2 apples.
   1 teaspoon of cooked horseradish.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped dill.
  
   Carrot salad with green peas and apples.
   Cut boiled carrots and apples into small cubes, add canned green peas, salt, sugar to taste, mayonnaise and mix everything together. Garnish with carrot and apple slices.
   4 carrots.
   0.75 cups of canned green peas.
   2 apples.
   Mayonnaise, sugar, salt to taste.
  
   Carrot salad with quince.
   Cut the quince into strips, add grated carrots, chopped garlic, salt, pour mayonnaise, and sprinkle dill on top.
   3 carrots.
   2 quinces.
   2 tablespoons finely chopped dill.
   4 cloves of garlic.
   4 tablespoons of mayonnaise.
   Salt to taste.
  
   Carrot salad with orange and garlic.
   Grate carrots on a coarse grater, add chopped garlic, lemon juice, and peeled orange slices. Add salt, mayonnaise and garnish with orange slices. Let stand for 10-15 minutes to reveal the taste.
   5 carrots
   1 orange
   1 tablespoon lemon juice.
   4 tablespoons mayonnaise
   4 cloves of garlic. (you can take sweet paprika, or dried dill.) - 1-2 slices are better
   Salt to taste.
  
   Carrot salad with raisins and oranges. Dessert.
   Put the grated carrots in ice water for 30 minutes, then dry. Put the raisins in a glass, pour boiling water, leave to swell for 10 minutes, then dry. Peel the oranges and then divide into slices. Mix mayonnaise with fresh cream, lemon juice, add sugar and salt. Combine carrots with raisins and oranges, season with mayonnaise mixture. Mix everything thoroughly. Serve the salad chilled, garnish with carrot slices.
   2 cups grated raw carrots
   2 oranges.
   0.66 cups of raisins.
   0.5 cups of mayonnaise.
   0.5 cups of cream.
   1 teaspoon lemon juice.
   1 teaspoon granulated sugar.
   Salt to taste.
  
   Carrot, apple and raisin salad. Dessert.
   Sort the raisins, rinse and soak in boiled water for 20-30 minutes. Cut carrots and peeled apples into thin strips, combine with sour cream, raisins, sugar, salt, citric acid and mix well. Garnish with apples and carrots when serving.
   1 carrot
   1 apple.
   0.5 cups of raisins
   0.5 cups sour cream.
   1 tablespoon granulated sugar.
   Citric acid (pinch)
   Salt to taste.
  
   Carrots with cranberry juice.
   Grate the peeled and washed carrots on a medium vegetable grater, put them in a glass bowl and pour sweetened cranberry juice.
   2 carrots
   0.5 cups cranberry juice
   Sugar to taste.
  
   Salad of grated carrots with cranberries and cranberry jam. Dessert.
   Grate the carrots, mix them with cranberry jam, put them in a salad bowl, decorate the edges with cranberries and sprinkle with toasted chopped nuts.
   3 carrots.
   3-4 tablespoons cranberry jam.
   0.25 cup chopped walnuts.
   0.25 cup cranberries.
  
   Carrot and apple salad with honey and nuts. Dessert.
   Grate carrots on a coarse grater, cut apples into cubes. Mix everything with honey, put it in a salad bowl, garnish with parsley leaves and sprinkle with toasted chopped nuts.
   2 carrots.
   2 apples.
   2-3 tablespoons of peeled walnuts.
   2 tablespoons of honey.
   10 g of parsley (for decoration)
  
   Carrot salad with honey and nuts. Dessert. (try it)
   Grate the peeled raw carrots (preferably carotene) on a grater with small holes, pour over the melted and cooled honey, mix and sprinkle with peeled, finely chopped walnuts.
   You can spot walnuts with peanuts or almonds.
   2 carrots.
   4 tablespoons of honey.
   3 tablespoons of peeled nuts. (pour boiling water over it.)
  
   Carrot and curd puree.
   Grate the peeled carrots and mix them with fresh cottage cheese. Add sugar. Season with sour cream.
   4 carrots.
   200 g of cottage cheese
   0.5 cups sour cream.
   2 tablespoons of sugar.
  
   Salad of fresh cucumbers with sour cream and sugar.
   Peel the cucumbers, cut into small circles, add salt, pour sour cream with sugar and vinegar.
   5 cucumbers
   1 tablespoon sugar
   1 tablespoon vinegar.
   0.5 cups sour cream.
   Salt to taste.
  
   Salad of fresh cucumbers with green salad.
   Wash cucumbers, green onions and lettuce well. Cut the cucumbers into coarse shavings, chop the lettuce and onion. Add salt. Mix it up. Add vinegar, sour cream and sugar.
   2 cucumbers
   200 g of green salad
   100 g of green onion
   1 teaspoon of sugar
   1 teaspoon of vinegar.
   0.5 cups sour cream
   Salt to taste.
  
   Salad of fresh cucumbers and apples.
   Cut cucumbers and apples into cubes and strips, add chopped leeks and pour tarragon and mustard sauce. Put it in a salad bowl, let it soak in the sauce and then serve it on the table.
   3 cucumbers
   2 apples
   1 leek
   0.5 cups tarragon and mustard sauce.
  
   Salad of salted or pickled cucumbers with red pepper.
   Cut cucumbers, mix with finely chopped slices of red sweet pepper, onion and hard-boiled eggs. Sprinkle with dill. Season with mayonnaise.
   2 salted or pickled cucumbers.
   2 pods of red sweet pepper. (I think you can have a sweet yellow one.)
   1 head of onion
   2 eggs
   1 tablespoon of mayonnaise.
   1 bunch of dill.
  
   Cucumbers stuffed with eggs. (try it)
   Wash the cucumbers thoroughly, peel off the tough peel. Cut each cucumber in half. Cut out or remove the core with a metal spoon, fill the halves with minced egg: chopped hard-boiled eggs, finely chopped onions, salt, vinegar, mustard and mayonnaise. Garnish with parsley or dill on top.
   You can use any vegetable or meat salad as minced meat. You can use any vegetable or meat salad as minced meat.
   4 cucumbers.
   4 eggs
   4 head of onion.
   4 teaspoons of vinegar.
   4 teaspoons of mayonnaise.
   4 bunches of dill
   Salt and mustard to taste.
  
   Sweet pepper salad with fresh cucumbers.
   Cut the sweet pepper pods into narrow strips, add thin slices of fresh cucumbers and tomatoes, finely chopped onion and dill. Season the finished salad with mayonnaise.
   2 sweet peppers.
   2 fresh cucumbers.
   2 tomatoes.
   1 head of onion.
   1 bunch of dill.
   Mayonnaise to taste.
  
   Colorful salad with sweet pepper.
   Cut the sweet pepper into strips, mix with diced fresh cucumber, chopped white cabbage, sliced tomatoes, boiled crumbly rice, sliced sausage and ham. Add finely chopped onion, salt, herbs, mustard, and mayonnaise.
   2 sweet peppers.
   1 fresh cucumber
   0.5 cups chopped white cabbage.
   1 tomato.
   0.5 cups of boiled rice.
   100 g of sausage (probably dairy or doctor's sausage, etc.) or ham.
   1 head of onion.
   1 dessert spoon of mustard.
   Salt, herbs and mayonnaise to taste.
  
   Salad of sweet peppers, cheese and apples.
   Mix finely chopped red pepper with cheese and apples, cut into strips, salt and ground pepper. Season with mayonnaise and garnish with sprigs of parsley.
   2 sweet red peppers.
   100 g of cheese.
   2 apples.
   3 tablespoons of mayonnaise.
   Ground pepper to taste.
  
   Pickled pepper salad with pickled cucumbers.
   Chop red Bulgarian pickled pepper, pickled cucumbers into thin strips, add finely chopped garlic, vegetable oil and a little tomato paste to taste.
   2 cups red Bulgarian pickled pepper.
   2 pickles.
   6 cloves of garlic.
   3 tablespoons vegetable oil.
   2 tablespoons tomato paste.
  
   Sweet pepper salad with apples.
   Cut the pepper from the stem and remove the ovary, then pour boiling water over the pepper, cool and cut into cubes. Peel and grate the apples on a coarse grater. Mix with pepper and pour vegetable oil sauce with fruit juice to which add tomato puree, finely chopped onion and garlic. Put it in a salad bowl and sprinkle with herbs.
   300 g of sweet green pepper.
   2 apples.
   1 head of onion.
   1 clove of garlic.
   2 tablespoons vegetable oil sauce
   Tomato puree, herbs to taste.
  
   Pepper stuffed with egg.
   Fill the prepared raw pepper pods with egg filling. For each pod, it is prepared from one hard-boiled chopped egg mixed with finely chopped onion, salt, vinegar, mustard and mayonnaise. Before closing the pod with a lid, put a slice of cucumber or a circle of tomato. Then a sprig of parsley. Serve mayonnaise to the table.
   To make the dish less spicy, put only 2 eggs seasoned with mayonnaise to taste.
   1 sweet pepper
   1 egg
   and 1 onion.
   Salt, vinegar, mustard, mayonnaise to taste.
  
   Pepper stuffed with cod liver.
   Fill the prepared raw pepper pods with a filling of canned cod liver with hard-boiled eggs and onions passed through a meat grinder. Before closing the pepper with a lid, put a slice of fresh cucumber and a sprig of parsley.
   Pepper.
   1 can of canned cod liver.
   6 hard-boiled eggs.
   2 heads of onions.
  
   Pepper stuffed with meat (fish) salad.
   Fill the prepared raw pepper pods with any meat or fish salad so that they can stand. Put the bottom of the tomato on top with the core removed so that the fungus comes out. Tomatoes can be sprinkled with finely chopped onions or green onions. Decorate the dish with fresh cucumbers and parsley. Serve sour cream or mayonnaise.
  
   Salad of root parsley.
   Grate or finely chop the prepared parsley roots. Mix with a coarsely chopped apple, add finely chopped onion, chopped parsley, lemon juice. Season with vegetable oil.
   500 g of parsley (root)
   3 large apples.
   2 heads of onions.
   2 tablespoons chopped parsley.
   1 lemon per juice.
   2 tablespoons vegetable oil.
   Salt and sugar to taste.
  
   Parsley root salad with quince.
   Cut the quince into slices, pour boiling water over it and mix with the parsley root grated on a coarse grater, add chopped garlic, salt, pour mayonnaise, sprinkle green onions on top.
   5 parsley roots.
   1 quince
   3 cloves of garlic.
   2 tablespoons finely chopped green onion.
   4 tablespoons of mayonnaise.
  
   Fresh tomatoes with feta cheese.(брынза) (try it)
   Cut the cheese into finger-thick squares, pour boiling water over it and let it stand for 20 minutes. Then drain the water. Place the cheese, chopped fresh tomatoes and chopped green onions on a platter.
   4 tomatoes.
   100 g of feta cheese.(брынза)
   4 green onion feathers.
  
   Tomato salad with feta cheese.(брынза). (try it)
   Cut tomatoes into small circles, coarsely chop parsley, grate cheese. Mix everything well, season with sour cream or vegetable oil to taste.
   4 tomatoes
   2 tablespoons chopped parsley.
   100 g of cheese.
   Sour cream or vegetable oil to taste.
  
   Tomato salad with eggs and garlic sauce.
   Washed ripe but strong tomatoes and hard-boiled eggs are cut into circles and put in a salad bowl. Grind garlic and capsicum well with salt, dilute 0.5 cups of boiled water with wine vinegar added to taste. Pour the tomatoes and eggs with the prepared gravy, sprinkle with chopped onions or green onions and dill on top.
   5 large tomatoes.
   5 eggs.
   1 head of onion.
   2 cloves of garlic.
   3 sprigs of dill.
   Wine vinegar, capsicum and salt to taste.
  
   Tomato salad with eggs and apples. (try it)
   Cut tomatoes and apples into slices, add chopped boiled eggs, lemon juice, finely chopped onion. Drizzle with vegetable oil, sprinkle with salt, pepper, green onion.
   6 tomatoes.
   2 apples.
   1 head of onion.
   2 eggs.
   2 tablespoons finely chopped green onions.
   4 tablespoons vegetable oil.
   1 tablespoon lemon juice.
   Salt to taste.
  
   Tomato and apple salad. Dessert.
   Cut tomatoes and peeled apples into large noodles. Season with sour cream mixed with sugar and mayonnaise. Mix everything together, put it in a salad bowl, sprinkle with chopped dill. Decorate the salad with apple slices.
   Instead of mayonnaise, you can add fruit puree to the sour cream. (strawberry or apricot)
   3-4 tomatoes.
   3 apples.
   0.5 cups sour cream.
   0.25 cups of mayonnaise or fruit puree.
   1 bunch of dill.
   1 sprig of parsley
   Sugar to taste.
  
   Sweet salad of tomatoes and apples. Dessert.
   Chop tomatoes and peeled apples, season with sour cream mixed with sugar and mayonnaise. Mix everything together and put it in a salad bowl, sprinkle with finely chopped dill. Decorate the top with apple slices.
   Instead of mayonnaise, it is better to add fruit puree (strawberry or apricot) to sour cream. You can fill the salad with sour cream alone.
   3-4 tomatoes.
   3 apples
   0.5 cups sour cream.
   1 tablespoon of mayonnaise or fruit puree.
   1 bunch of dill.
   1 sprig of parsley.
   Sugar to taste.
  
   Salad of tomatoes, cucumbers and apples.
   Cut tomatoes, cucumbers and apples into slices. Each component is prepared with sour cream sauce separately and spread in a salad bowl lined with lettuce leaves.
   Pour the remaining sauce into the middle of the salad bowl.
   2-3 tomatoes
   2 fresh cucumbers.
   1 apple.
   0.5 cups sour cream sauce.
   Greens, lettuce to taste.
  
   Tomatoes stuffed with cheese. (make)
   Cut off the tops of small round tomatoes, carefully spoon out the contents, add a little salt and turn them over to drain the juice. Grind butter, grated cheese, sour cream, lemon juice, pepper, and then beat the resulting mass and fill the cooked tomatoes with it, covering each with a cut top. Garnish with sprigs of parsley, dill or sprinkle with grated cheese.
   8 tomatoes.
   4 tablespoons butter.
   150 g of hot grated cheese (0.5 cups)
   3 tablespoons sour cream
   Pepper and lemon juice to taste.
  
   Tomatoes stuffed with lettuce.
   Wash ripe, not very large tomatoes, cut a deep hole from the stem with the tip of a small knife, remove the grains with juice (squeeze slightly), add salt, pepper and fill with meat salad (preferably game) or vegetable.
  
   Radish with butter. (crap, I'd rather cut it into strips and pour it with salted vegetable oil. It will taste better.)
   Peel white radishes and excess greens, leaving a few twigs. Do not peel the red radish, but cut it into petals, giving it the shape of a rose. Put the prepared radish in cold water for 20 minutes. It can be served in a salad bowl with finely chopped food ice. Place the beautifully decorated butter on a separate plate.
  
   Radish salad with egg in sour cream.
   Cut the white or red radish into thin slices (remove the skin from the white one and cut it diagonally). Season with sour cream and salt. You can add pepper, sugar, vinegar. Put the radishes in a slide in a salad bowl, decorate with hard-boiled and sliced eggs, green salad and sprinkle with dill.
   400 g of radishes.
   5 eggs
   0.75 cup sour cream.
   Dill, salt, sugar, pepper, vinegar to taste.
  
   Radish salad with cucumbers in sour cream.
   Cut the white or red radish into thin slices (remove the skin from the white one and cut it diagonally). Season with sour cream and salt. You can add pepper, sugar, vinegar. Add the peeled cucumbers, cut into thin slices.
   300 g of radishes.
   2 fresh cucumbers.
   4 eggs
   0.5 cups sour cream.
   Add dill and salt to taste.
  
   Radish and cauliflower salad.
   Boil the cauliflower, cool, and divide into small pieces. Put in a salad bowl, add the processed and sliced radishes. Prepare a dressing of olive oil, lemon juice, finely chopped onion, salt, pepper and pour it over the salad.
   250 g of radishes.
   2 cups cauliflower
   4 tablespoons olive oil.
   Add 1 lemon to the juice
   of 4 tablespoons of chopped green onions.
   Salt, pepper, sugar to taste.
  
   Spring salad with radishes. (as the snack goes)
   Arrange the vegetables in heaps around the sliced green salad, stacked in the middle of the salad bowl: fresh cucumbers, radishes, boiled potatoes, sliced into circles, finely chopped green onions. Place the circles of boiled eggs in the center and decorate them with lettuce leaves. When serving, add a little salt to the vegetables. In a sauce pan, add sour cream, lightly seasoned with salt, pepper and powdered sugar. You can pour this sour cream over the salad around the slide.
   100 g of radish
   1 potato.
   1 fresh cucumber.
   3 tablespoons of lettuce.
   2 tablespoons green onion.
   2 eggs
   0.5 cups sour cream.
   1 teaspoon powdered sugar
   Salt and pepper to taste.
  
   The second option is like a salad:
   Radish, cucumbers, lettuce and boiled potatoes, without skin, chop and mix with green peas. Season the salad with sour cream, salt, pepper, vinegar and sugar. Serve in a salad bowl with a slide, arrange with slices of hard-boiled eggs, slices of radish, sprinkle with herbs.
   100 g of radishes.
   1 potato.
   1 fresh cucumber.
   4 tablespoons canned green peas.
   3 tablespoons green salad.
   1 egg for decoration
   Sour cream, pepper, sugar, vinegar to taste.
  
   Radish salad with apples and pickled cucumbers.
   Wash the radish well, grate it on a fine grater, mix it with grated apple, finely chopped onion and pickled cucumber. Season with cream or mayonnaise.
   Lettuce can be used as a filling for stuffed tomatoes or sweet peppers. Lettuce can be used as a filling for stuffed tomatoes or sweet peppers.
   300 g of radishes.
   2 large apples.
   1 head of onion.
   2 pickled cucumbers.
   0.25 cups cream or mayonnaise.
  
   Radish salad with butter.
   Peel and rinse the radish well. Put it in cold water for 20 minutes, then put it on a sieve or wipe it with a clean cloth. If the radish is large, cut it into pieces. Then grate, season with vegetable oil, salt, vinegar.
   Put the radish in a salad bowl, garnish with a green salad and sprinkle with parsley or dill. Grated radish can be seasoned with chopped onions, steamed in vegetable oil.
   1 radish
   2 tablespoons vegetable oil.
   1 tablespoon of 3% vinegar.
   1 head of onion. (if desired)
   Green salad, salt, herbs to taste.
  
   Radish salad with sour cream.
   Peeled and washed radish cut into pieces and cut with a grooved knife. Season with salt, sugar and vinegar. Place the slide in a salad bowl. Pour in the sour cream, sprinkle with finely chopped dill or parsley. The dish can be decorated with a green salad.
   1 radish
   0.5 cups sour cream.
   1 tablespoon of sugar.
   1 tablespoon of 3% vinegar.
   Green salad, salt and herbs to taste.
  
   Radish and apple salad.
   Cut the peeled radish and apples into strips, mix with finely chopped sweet pepper and crushed garlic, and pour over the mayonnaise.
   2 radishes
   2 apples.
   4 garlic cloves
   1 sweet red pepper.
   4 tablespoons of mayonnaise.
  
   Radish salad with carrots and apples.
   Wash the radish and carrots thoroughly with a brush and grate them on a fine grater. Peel, grate and mix the apples with the vegetables. Mix the mixture evenly. Add the garlic, mashed with fresh lemon zest, and pour in the lemon juice. Mix again, add a little salt.
   1-2 radishes.
   2 carrots.
   2 apples (Antonovka)
   6-7 cloves of garlic.
   Juice and zest of 1 lemon.
   Salt to taste.
  
   Radish salad with carrots and walnuts.
   Wash the radish and carrots thoroughly with a brush, peel and grate on a fine grater. Grind walnuts and garlic in a mortar. Mix everything together, pour in lemon juice, salt, grind the fresh zest of 1 lemon and add it to the salad. Mix everything again.
   2 radishes. (preferably red)
   2 carrots.
   12 walnuts.
   0.5 lemon per juice and zest.
   8 cloves of garlic.
   Salt to taste.
  
   Radish salad with quince.
   Cut the quince into slices, radish into strips, mix them with finely chopped onions, add salt, sprinkle with parsley and drizzle with mayonnaise.
   2 radishes.
   3 quinces.
   1 head of onion.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped parsley.
  
   Radish and orange salad
   Peel the oranges and divide them into slices. Radish grated on a coarse grater, mix with finely chopped onions, oranges and salt. Garnish the salad with orange slices, pour sour cream, and sprinkle with herbs.
   2 radishes
   2 oranges.
   1 head of onion.
   4 tablespoons sour cream.
   2 tablespoons finely chopped dill.
   Salt to taste.
  
   Green salad with sour cream.
   Wash the lettuce leaves, chop, sprinkle with salt, mix, pour sour cream and sprinkle with chopped dill.
   250 g of green salad (7 leaves)
   0.5 cups sour cream.
   2 tablespoons chopped dill.
   Salt to taste.
  
   Green salad with fruit. (dessert)
   Lettuce leaves and apples cut into strips, oranges and bananas into circles. Peel the orange, cut out the slices from the film and cut them into 3 parts. Or cut into circles 0.5-1 cm thick and cut them into 3-4 pieces. Combine the prepared foods, add the sour cream sauce and mix gently.
   0.5 cups green salad (romaine, ermine or lettuce)
   1 orange.
   2 bananas
   1 apple
   0.33 sour cream dressing for fruit salads.
  
   Celery root salad with apples.
   Peel the sour apples and celery and grate the onion on a fine grater. Mix everything together and pour the sour cream sauce. Place in a salad bowl and sprinkle with finely chopped herbs.
   1 celery root.
   4 sour apples.
   1 head of onion.
   0.5 cups sour cream sauce
   Greens to taste.
  
   Celery root salad with apples and carrots.
   Boiled and peeled celery (300-400 g cook for 25-30 minutes, 500 g cook for 30-40 minutes), apples cut into cubes or strips. Celery can be boiled in broth for richness. Then pour the prepared Polish sauce (butter and egg dressing), to which dill is added, and warmed up, if desired, grated fresh or boiled carrots can be added to the salad for color.
   2 celery roots
   2 apples.
   0.5 Polish sauce.
   1 tablespoon finely chopped dill.
   1 carrot (optional)
  
   Celery root salad with apples.
   Grate celery on a coarse grater, mix with slices of apples, finely chopped onions, salt, mayonnaise and sprinkle with celery.
   5 celery roots.
   2 apples.
   1 head of onion.
   2 tablespoons chopped celery. (2 teaspoons dry green)
   4 tablespoons of mayonnaise.
  
   Celery root and potato salad with cherries.
   Chop the peeled raw celery into strips. Cut the fried potatoes into slices. Remove the seeds from the cherries. Pour mayonnaise over the products, mix, put in a salad bowl with a slide, decorate with a sprig of celery.
   You can use fresh cucumbers instead of potatoes.
   1 celery root.
   200 g potatoes (2 medium) or 2 fresh cucumbers.
   0.66 cups of cherries.
   100 g of mayonnaise. (4 tablespoons without a slide)
  
   Celery root with raspberries.
   Peel the celery root, cut into small circles, then chop into strips. Immediately sprinkle with lemon juice, mix with sour cream, chopped almonds, season with salt, pepper, ketchup. Sort the raspberries. Carefully rinse, mash with a fork, add powdered sugar. Place the celery on the washed lettuce leaves, pour over the raspberry puree and pepper.
   1 celery root.
   0.5 lemon for juice.
   1 teaspoon ketchup.
   0.75 cups sour cream.
   2 tablespoons almonds.
   0.5 cups raspberries.
   2 teaspoons powdered sugar
   Green lettuce leaves.
   !-" Tea spoons paprika
  
   Beetroot and potatoes with brine.
   Cut boiled potatoes, baked beets, add chopped onions, salt, sauerkraut and mix everything together.
   Fill the vegetables with strained pickle of sauerkraut, you can add sunflower oil to taste. Garnish with onion rings, beetroot slices and a hard-boiled egg.
   1 beetroot.
   3 potatoes
   1 head of onion.
   1 cup of sauerkraut. (250 г)
   2 tablespoons pickled sauerkraut.
   2 tablespoons sunflower oil.
   1 hard-boiled egg
   Salt to taste.
  
   Beetroot and apple salad with sour cream.
   Chop fresh apples and baked peeled beets, add raisins, sprinkle with cinnamon and sugar, add a little salt, sprinkle with lemon juice, add half the sour cream, mix, put in a salad bowl and pour the remaining sour cream. Decorate the salad with slices of beetroot and apples.
   1-2 beets.
   1-2 apples.
   2 tablespoons of raisins.
   1 tablespoon granulated sugar.
   2-3 tablespoons sour cream.
   0.5 lemon per juice.
   Salt and cinnamon to taste.
  
   Baked beetroot salad.
   Bake the beets in the oven, peel them, cut them into strips, put them in a bowl, add salt, pepper, add vegetable oil, vinegar, mix and put in a salad bowl. Sprinkle dill or parsley on top. Serve the salad with grilled and boiled meat.
   Beetroot salad can be prepared with boiled potatoes. Take half of the beetroot and half of the potato.
   3 beets.
   2 tablespoons vegetable oil.
   0.25 cups vinegar.
   Dill, parsley, salt, pepper to taste.
  
   Beetroot baked with nuts and garlic.
   Wash, bake, peel and chop the beets very finely. Grind the peeled walnuts, salt, garlic, and capsicum well and dilute in wine vinegar. Combine it all with chopped beets, mix well, add vegetable oil and sprinkle with finely chopped parsley.
   4 beets.
   0.75 cups of peeled walnuts.
   3 cloves of garlic.
   0.25 cups of wine vinegar.
   1 tablespoon vegetable oil.
   Parsley, capsicum(Sweet ground paprika: 1/2-1 teaspoon) and salt to taste.
  
   Salad of early beet tops with nuts.
   Wash the tops of the early beets, put them in a saucepan, pour 1 cup of boiling water and cook for 40 minutes. Place the finished tops in a colander and cool. Then squeeze and chop with a knife.
   Grind the peeled nuts, add the crushed garlic and capsicum, salt, chopped onion, chopped dill. Mix all this with the prepared beet tops and pour over the wine vinegar.
   500 g of early beet tops.
   0.75 cups of peeled walnuts
   2 garlic cloves
   3-4 sprigs of dill.
   Wine vinegar, capsicum and salt to taste.
  
   Salad of canned beetroot and apples.
   Combine canned beets (without broth) with sliced apples, sour cream, sugar, and diluted citric acid. Add salt and mix.
   100 g of beetroot (canned)
   2 apples.
   2 tablespoons sour cream.
   1 tablespoon of sugar.
   1 pinch of citric acid.
  
   Boiled beetroot and apple salad with horseradish.
   Grate the peeled boiled beets, apples, and pickled cucumber on a coarse grater, add the chopped egg, grated garlic and horseradish, chopped onion, salt, sugar, and season with sour cream. Place in a salad bowl and garnish with chopped egg and green onion.
   2 small beets
   2 apples.
   2 eggs
   and 1 pickle
   2 cloves of garlic.
   0.5 cups thick sour cream.
   Horseradish, green onions to taste.
  
   Boiled beetroot salad with sour apples.
   Wash, boil, or stew the beets until soft, peel and finely chop or grate on a coarse grater. Add the apple grated with the peel, crushed seasonings, grated horseradish, and mix with the curd sauce. Garnish the salad in a salad bowl with parsley and slices of pickled cucumber.
   2-3 beets.
   2 large sour apples.
   1 teaspoon horseradish.
   1 cup of cottage cheese sauce.
   1 pickle
   Parsley, cloves, cinnamon to taste.
  
   Pickled beetroot salad with cabbage.
   Mix the pickled beetroot and pickled cabbage (the beetroot should be 2 times the size of the cabbage), pour vegetable oil, add a little sugar. Serve with meat and fish dishes.
  
   Pickled beetroot salad with apples.
   Peel the apples, remove the core, cut into cubes, strips or thin slices, combine with the beetroot, add sour cream, salt, sugar and mix.
   600 g of pickled beetroot.(with marinade)
   2-3 apples.
   6 tablespoons sour cream.
   1 tablespoon of sugar.
   Salt to taste.
  
   Pickled beetroot salad with carrots and apples.
   Mix carrots (canned without broth) with beetroot pickled with marinade liquid, add diced or straws of fresh apples, sour cream, sugar, diluted citric acid, salt and mix gently. Place in a salad bowl and garnish with apples and fresh herbs.
   50 g of beetroot marinated with marinade liquid.
   25 g of garnished carrots (canned)
   1 apple
   2 tablespoons sour cream.
   1 tablespoon sugar
   1 pinch of citric acid.
   Salt to taste.
   1 tablespoon finely chopped greens.
  
   Beetroot salad with quince.
   Boil the beetroot in its skin. Peel, cut into strips, mix with chopped quince and walnuts. Pour mayonnaise over the salad and sprinkle with coriander.
   2 beets,
   3 quinces
   2 tablespoons of peeled crushed nuts.
   4 tablespoons of mayonnaise.
   2 tablespoons finely chopped greens.
  
   Beetroot salad with pomegranates.
   Wash, bake, peel and grate the beets. Combine with pomegranate juice to make a medium-thick mass. Add very finely chopped onion, finely chopped parsley, salt. Mix everything well and sprinkle with pomegranate seeds.
   5 beets.
   4 pomegranates for juice. (2 cups of juice from the package)
   2 heads of onions.
   1-2 sprigs of parsley
   0.5 cups of pomegranate seeds.
  
   Beetroot salad with cranberries.
   Peel and grate the washed beets. Wash and mash the cranberries, mix with the beetroot and sprinkle with sugar, add sour cream or vegetable oil.
   2-3 medium beets.
   0.5-1 cup cranberries
   0.5 cups sour cream or vegetable oil.
   Granulated sugar to taste.
  
   Pumpkin and melon salad with lemon.
   Grate the peeled pumpkin on a coarse grater and mix with honey. Cut the melon and part of the lemon into small thin slices and put them together with the pumpkin in a salad bowl. Arrange thin slices of lemon around the salad.
   100 g of pumpkin
   100 g of melon
   and 1 lemon. (orange)
   2 tablespoons of honey.
  
   Pumpkin and cranberry salad.
   Peel the pumpkin, remove the pulp and seeds, and grate them on a coarse grater. Remove cranberries, crush, mix with grated pumpkin and add the city to taste. Arrange in small glass vases.
   200 g of pumpkin
   0.5 cups cranberries
   The city for work.
  
   Pumpkin and apple salad.
   1 option: Peel the pumpkin and apples and grate them on a coarse grater. Add citric acid, muted grated horseradish, city to taste. Place in a salad bowl and garnish with grated carrots.
   200 g of pumpkin
   2-3 apples
   1 carrot
   Citric acid, horseradish, the city for work.
  
   Option 2: cut the raw pumpkin into thin strips and mix with sliced apples. For a thrill, add lemon (orange) juice, and honey for sweetness. Release all the crushed nuts.
   500 g of pumpkin.
   3 apples.
   1 lemon or orange for juice.
   3 tablespoons of honey.
   0.5 cups of crushed nuts.
  
   Green bean salad.
   Peel the bean trickles, chop them, boil them in boiling salted water and discard them on a sieve. Transfer to a salad bowl, add salt, crushed pepper, wine vinegar, finely chopped onion and mix. Top with finely chopped dill.
   1.5 cups string beans
   2 tablespoons wine vinegar.
   1 head of Onion
   4 dill ham.
   Capsicum and salt for work.
  
   Beans in streams with vinegar and garlic.
   Peeled strings of beans are cut into strips and boiled in salted water. Then discard on a sieve and cool. When serving, put in a salad bowl and cook the dill. Add crushed garlic and vinegar separately.
   500 g of string beans.
   1 head of garlic.
   0.33 cups of 3% vinegar.
   1 bunch of dill.
  
   Bean and vegetable salad with pears and sour cream.
   Cook the beans until tender, drain the broth and cool the beans. Grate raw carrots and boiled beets into strips. Peel the pears and cut them into strips. Mix everything together, season with sour cream, sugar, add citric acid to taste.
   0.5 cups of beans.
   1 beetroot.
   2 carrots.
   2 pears.
   1 cup sour cream.
   2-3 tablespoons of sugar.
   Citric acid to taste.
  
   Boiled beans in a marinade.
   Boil the beans, put them on a sieve, add salt, cool, transfer to a platter, pour over the marinade, sprinkle with finely chopped dill and parsley.
   For the marinade: peel carrots, parsley, celery, onions, cut into strips and fry in vegetable oil with tomato puree. At the end of stewing, add salt, sugar, vinegar, bay leaf, allspice, finely chopped dill and parsley, grated garlic. Stir, bring to a boil, and cool.
   2 cups of beans.
   2 carrots
   1 parsley root.
   1 celery root.
   2 heads of onions.
   2 tablespoons tomato puree
   4 tablespoons vegetable oil
   Sugar, salt, garlic, pepper, bay leaf, dill and parsley to taste.
  
   Boiled beans with nut sauce.
   Pour the beans with water for several hours, then boil in the same water. Strain, transfer to a salad bowl, cool and pour the nut sauce with garlic.
   For the sauce: pass the peeled walnuts through a meat grinder, put them in a mortar and grind them well (it will be the same in a blender). Add the soaked and squeezed white bread soaked in milk and grated garlic to the nuts and grind well. Put the resulting mass in a deep dish and gradually pour in the vegetable oil, whisking. When the mass has the consistency of thick sour cream, add salt, wine vinegar or lemon juice. Mix it well.
   2 cups of beans.
   15 walnuts (300 g)
   100 g of white bread.
   3 cloves of garlic.
   0.5 cups vegetable oil.
   1 tablespoon wine vinegar
   Dill and parsley to taste.
  
   Mashed beans with fried onions.
   Pour the beans with water for several hours, then boil in this water. Strain the boiled beans and rub them through a sieve. Lightly dilute the broth, season with salt, pepper, finely chopped and fried onions in vegetable oil, beat with a spoon and place in a pile on a dish, garnished with herbs.
   2 cups of beans.
   2 heads of onions.
   3 tablespoons vegetable oil
   Salt, pepper, dill and parsley.
  
   Bean salad stewed in vinegar.
   Stew the beans in a small amount of vinegar, diluted with water. (Add vinegar to the water not long before the end of 10-15 minutes.) Bring to a boil, add salt. Mix the cooled beans with finely chopped onions and season with mayonnaise. 2 cups of beans
   2 tablespoons vinegar, diluted in 0.5 cups of water.
   1 head of onion.
   2 tablespoons of mayonnaise.
  
   Salad of stewed beans with cucumbers.
   Stew the beans in a small amount of water. When the beans have cooled, combine them with fresh cucumbers, cut into thin slices. Add salt and sprinkle with finely chopped dill. Season with vegetable oil. 2 cups of beans.
   0.5 cups of water
   3 cucumbers
   1 bunch of dill.
   2 tablespoons vegetable oil.
   Salt to taste.
  
   Salad of stewed beans with tomatoes.
   Stew the beans in a small amount of water. Combine the cooled beans with the sliced tomatoes. Add salt and sprinkle with chopped parsley. Season with vegetable oil.
   2 cups of beans (400-500 g canned beans)
   0.5 cups of water.
   5 tomatoes
   1 bunch of parsley.
   2 tablespoons vegetable oil.
   Salt to taste.
  
   Salad of stewed beans with red pepper.
   Stew the beans in a small amount of vinegar, diluted with water. Bring to a boil and add salt. When the beans have cooled, mix them with chopped red pepper, sprinkle with finely chopped dill and season with vegetable oil.
   2 cups of beans (400-500 g canned beans)
   0.5 cups of water
   2 tablespoons vinegar
   5 pieces of red pepper
   1 bunch of dill.
   2 tablespoons vegetable oil.
  
   Salad of stewed beans with herring.
   Stew the beans in a small amount of water. Bring to a boil, add a little salt. Drain on a sieve. Transfer to a salad bowl. Combine with finely chopped herring, pre-boned, add chopped onion, sprinkle with parsley and season with lemon juice.
   2 cups of beans.
   0.5 cups of water
   250 g of herring.
   1 head of onion.
   1 bunch of parsley.
   1 tablespoon lemon juice.
  
   Salad of stewed beans with cucumbers. (delicious)
   Pour water over the beans and let them swell for 3-4 hours. Put out with a glass of water in a frying pan until cooked, add salt and pepper. At the end, add the sliced sausages (I take the ratimir) Cut the cucumbers into slices. Peel the radishes and cut them into circles or slices, depending on the size. Mix it with stewed beans and sausages. Season with 3-4 tablespoons of mayonnaise.
   1-2 cups of beans.
   2 large cucumbers.
   3-4 radishes
   1-2 milk sausages.
   3-4 tablespoons of mayonnaise.
   Salt, ground black pepper to taste.
  
   Lentil salad.
   Boil the lentils without salt, put them on a sieve, pour cold water over them, add salt and vegetable oil, lemon juice and ground black pepper.
   2 cups lentils
   100 g of vegetable oil.
   1 lemon per juice.
   2 head of onion.
   0.5 teaspoons ground pepper
   Salt to taste.
  
   Salad of lentils, potatoes and beans.
   Boil the beans, lentils and potatoes separately, put them on a sieve, let cool, and mix well. Add the finely chopped onion, season with salt and pepper. Season with vegetable oil and vinegar.
   1 cup of beans
   1 cup of lentils.
   4 potatoes.
   2 head of onion.
   0.5 teaspoons of ground pepper.
   2 tablespoons vegetable oil.
   1 tablespoon vinegar
   Salt to taste.
  
   Spinach salad.
   Wash the spinach, remove the rough roots, and finely chop the leaves. Add finely chopped onion, dill, lemon juice, sugar, vegetable oil (or sour cream).
   You can stuff fresh cucumbers with spinach. To do this, cut them lengthwise and remove the core. Decorate the dish with radishes.
   250 g spinach
   1 head of onion.
   2 tablespoons of dill.
   1 tablespoon lemon juice.
   2 tablespoons vegetable oil.
   Sugar to taste.
   Radish for decoration.
  
   Spinach with nuts.
   Disassemble the spinach, cut off the roots, remove the yellow and damaged leaves, rinse thoroughly with cold water, put in a saucepan, pour 1 cup of boiling water and cook under a lid on high heat for 20 minutes, add 10 sprigs of coriander greens.
   Place the boiled spinach and coriander in a colander, drain the water, and when it cools, squeeze and chop with a knife.
   Grind the peeled walnuts, garlic, coriander greens (2 sprigs) and capsicum with salt, dilute with wine vinegar, combine with chopped onions and finely chopped coriander and parsley, then mix with squeezed spinach.
   Sprinkle with chopped parsley before use.
   Alternatively, you can add pomegranate seeds to spinach, and instead of wine vinegar, it is better to use pomegranate juice.
   500 g of spinach.
   2 head of onion.
   0.5 cups of peeled walnuts.
   2 cloves of garlic.
   12 sprigs of coriander greens.
   3 sprigs of parsley
   Finely chopped coriander greens, Wine vinegar or pomegranate juice, capsicum, salt - to taste.
  
   Spinach with matzoni.
   Boil spinach, cool, squeeze by hand and chop on a clean board. Grind the coriander greens, garlic, capsicum, and salt well, add the pressed and beaten matzoni, mix it all with spinach and serve.
   500 g of spinach
   4 sprigs of coriander greens.
   2 cloves of garlic.
   2 cups of matzoni.
   Capsicum, salt to taste.
  
   Sorrel with nuts.
   Boil the sorted and peeled sorrel in salted boiling water, discard in a colander, chop on a clean board. Grind the peeled walnuts with salt. Add milk, chopped onion, finely chopped coriander, and prepared sorrel. Mix everything well and transfer to a clean plate.
   500 g of sorrel
   3 head of onion.
   0.75 cups of peeled walnuts
   Milk
   4 sprigs of coriander greens.
   Salt to taste.
  
   Spring salad with asparagus.
   Place the chopped green salad in a pile in the middle of the salad bowl. Place heaps of vegetables around the edges of the salad bowl: fresh cucumbers, boiled potatoes and carrots, sliced into circles. Green onions and boiled asparagus, cut into 3 cm long pieces. Put cups of boiled eggs on the salad.
   When serving, add a little salt to the vegetables. In a sauce pan, serve sour cream, lightly seasoned with salt, pepper and powdered sugar, or pour this sour cream around the slide, sprinkle with dill.
   0.5 cups of asparagus.
   1 boiled potato.
   1 boiled carrot
   1 fresh cucumber.
   0.5 cups chopped green salad.
   3 tablespoons green onion
   1 egg
   0.5 cups sour cream.
   1 bunch of dill greens.
   Salt, pepper, powdered sugar to taste.
  
   The salad is delicious.
   Boil the cauliflower, asparagus, and bean pods in a separate bowl and cool in the broth. Divide the cauliflower into small florets. Cut the asparagus into small slices, the bean pods and green lettuce into pieces, and the fresh cucumbers and tomatoes into thin slices. Mix the products carefully and season with a sauce made from mayonnaise: 0.5 cups of thick sour cream per 1 cup of mayonnaise. Seasoned with salt and pepper. Place in a salad bowl, garnish with slices of hard-boiled eggs and sprinkle with dill.
   150 g of asparagus.
   1 tomato.
   1 fresh cucumber.
   0.5 cups of beans in pods.
   100 g of cauliflower.
   30 g of green salad.
   1.5 cups of mayonnaise sauce.
   1 bunch of dill.
   Salt and pepper to taste.
  
  
  
  
   Salad health. (make)
   Grate peeled carrots, radishes, and apples on a coarse grater. Cut the fresh cabbage into strips. Mix everything and season with vegetable oil. Place in a salad bowl and sprinkle with finely chopped herbs.
   100 g of cabbage
   1-2 carrots.
   5-6 radishes.
   2 apples.
   0.33 cups vegetable oil
   Greens to taste.
  
   Autumn salad.
   Peel fresh cabbage, carrots, celery root, apples, cut into strips, season with sour cream sauce, and put in a salad bowl. Garnish with carrots and leek leaves.
   150 g of cabbage
   1-2 carrots
   1 celery root.
   1 leek.
   1 apple
   0.5 cups sour cream sauce.
  
   Vegetable salad with turnips.
   Boil turnips, cauliflower, asparagus, and bean pods. Cut the turnips into slices, asparagus into slices, and bean pods into a diamond shape. And divide the cauliflower into inflorescences. Asparagus can be replaced with bean pods and vice versa. Instead of green beans, you can put canned green peas. Cut tomatoes and fresh cucumbers into slices. Mix the prepared vegetables with finely chopped green salad, season with sour cream or mayonnaise, salt, pepper, sugar, vinegar. Decorate with slices of eggs, tomatoes, cucumbers, and green salad.
   2 turnips.
   0.5 cup cauliflower
   0.5 cups of beans in pods. Or canned green peas
   0.5 cups asparagus
   1 tablespoon of 3% vinegar.
   1 fresh cucumber
   1 tomato
   4 eggs
   0.75 cup sour cream or mayonnaise
   Salt and pepper to taste.
  
   Vegetable salad with apples.
   Boiled beets and potatoes, apples, pickles, cut into small cubes. Mix everything and pour vegetable oil, to which add the crushed cumin. Let the salad stand for 2 hours, then put it in a salad bowl and garnish with cucumber slices.
   2 beets
   2 potatoes
   2 apples
   2 pickles
   0.33 cups vegetable oil.
   Cumin to taste.
  
  
   Vegetable salad with sour apples.
   Chop boiled potatoes and carrots, fresh cucumbers, tomatoes, apples. Finely chop and grate the onion. Mix all the products with the sauce (preferably cottage cheese), sprinkle with herbs. Serve the salad immediately after cooking, otherwise it will become watery.
   2-3 carrots.
   2-3 potatoes.
   2 fresh cucumbers
   2 tomatoes.
   1 head of onion.
   2 sour apples.
   1 cup of sauce
   Greens.
  
   Vegetable salad with rice and apples.
   Boil rice in salted water, mix with sour cream, finely chopped parsley, sugar, salt. Pile it in a salad bowl. Cut the washed apples, tomatoes and fresh cucumbers into thin slices and place them on top of the rice.
   1 cup of rice.
   2 apples.
   2 tomatoes.
   1 fresh cucumber.
   4 tablespoons sour cream
   Parsley greens.
  
   Salad love.
   Peel apples (preferably table varieties), cut into cubes, mix with sour cream sauce and finely chopped herbs. put it in a salad bowl with a slide. Cut the egg and leek into small circles. Decorate the salad with a chamomile flower., put onion rings around the greens.
   2 apples
   2 leeks.
   1 boiled egg
   2 apples.
   3 tablespoons sour cream sauce.
   Greens to taste.
  
   Vegetable salad with herring and apples.
   Cut peeled potatoes, beets, apples, fresh cucumbers, boiled eggs into slices. Chop the onion and lettuce leaves into 2-3 pieces. Combine the prepared vegetables, add slices of herring fillet, season with mayonnaise, salt, ground pepper and mix. Sprinkle the salad with finely chopped herbs.
   100 g of herring (fillet)
   2 boiled potatoes.
   1 boiled beetroot or side dish (canned)
   1 apple
   1 fresh cucumber.
   1 tablespoon finely chopped onion.
   1 egg
   1 tablespoon chopped green salad.
   2 tablespoons of mayonnaise.
   Greens.
  
   Vitamin salad.
   Line a salad bowl with green lettuce leaves. Place sliced fresh fruits and vegetables on top: cucumbers, apples, tomatoes, celery root (cut into strips). Arrange the salad heaps around the edges of the dishes, and in the middle a mound of grated carrots.
   Decorate with cherries, from which the pits are removed. Pour sour cream with added sugar and quince juice.
   0.5 cups leafy green salad.
   1 fresh cucumber.
   1 apple
   1 tomato
   1 celery root
   1 carrot
   1 cup sour cream
   2 tablespoons quince juice
   Cherry, sugar to taste.
  
   Vegetable salad in Estonian style with grated apples. (make)
   Cut potatoes, carrots, and pickled cucumbers into cubes. Add canned green peas, mayonnaise and grated apples. Place the sprat rolls and slices of hard-boiled eggs on top.
   6 kilka's
   2 eggs
   3 boiled potatoes
   2 boiled carrots
   2 pickled cucumbers
   2 tablespoons green peas
   2 apples.
   0.5 cups of mayonnaise
  
   Vegetable salad with quince.
   Slice fresh cucumbers, quinces, tomatoes. Celery strips. Mix everything together. Arrange the salad heaps around the edges of the salad bowl, and place the grated carrots in the middle. Pour sour cream, add quince juice and ore to taste.
   1 cucumber
   1 quince
   1 tomato
   1 celery
   2 carrots
   1 cup sour cream
   2 tablespoons of quince juice.
  
   Salad of boiled vegetables with quince and grated cheese.
   Wash the roots, peel, rinse, pour 1.5 liters of cold water and cook until the liquid is 1 liter. Add salt and pepper to taste, strain. The resulting broth can be used to make soup. (damn vegetarians ).
   Cut boiled vegetables, quince and pickled cucumber into cubes, mix with green peas and mayonnaise. Transfer the mixture to a salad bowl, level the surface, sprinkle grated cheese on top and garnish with a wreath of finely chopped parsley.
   300 g of root vegetables (carrots, celery, parsley)
   1 quince
   1-2 pickles
   200 g canned green peas
   100 g of mayonnaise. (4 tablespoons)
   200 g of cheese.
  
   Vegetable salad with feta and apples.
   Mix carrots, apples and feta cut into small cubes with finely chopped onion, add ground pepper, lemon juice, and mayonnaise. Decorate the salad with feta cubes.
   2 apples.
   100 g of Feta
   1 carrot
   1 head of onion.
   1 tablespoon lemon juice
   4 tablespoons of mayonnaise.
   Ground pepper to taste.
  
   Vegetable salad with cheese and apples.
   Chop the apples and onions, and slice the tomatoes. Mix all the products, season with ground pepper, put in a salad bowl, place the pieces of cheese on top and pour mayonnaise.
   2 apples.
   200 g of Poshekhon cheese. (hard cheese)
   2 tomatoes
   1 head of onion
   4 tablespoons mayonnaise
   Ground pepper to taste.
  
   Vegetable salad with pineapples.
   1 option.
   Finely chop the vegetables and put them to boil. Prepare the fruits. Mix vegetables with pasta and fruits. Mix cream with mayonnaise and add salt, pepper and sugar to taste. Season the salad with a mixture of mayonnaise and cream. Garnish with carrot slices and pineapple slices.
   0.5 cups of sugar beans
   1 carrot
   2 fresh cucumbers
   3 apples.
   1 can of canned pineapples.
   1 cup of boiled pasta.
   0.5 cups of mayonnaise.
   1 cup cream.
  
   Option 2.
   Finely chop the cabbage. Thinly slice the celery and pepper, finely chop the pineapple, leaving one slice for decoration, and cool. Save the syrup. Immerse the cabbage, celery and pepper in cold water for 30 minutes. Before serving, mix cabbage with pineapple slices, add celery, pepper, sugar and salt to taste. Mix everything together. Season the salad with 2 tablespoons of pineapple syrup. Slice the beetroot and sprinkle with salt and pepper. Place the mixture on the lettuce leaves, garnish with beetroot slices around the edge and pineapple slices in the center. Serve chilled.
   450 g of cabbage (0.5 small fork)
   1 can of canned pineapples.
   1 sprig of celery.
   1 capsicum
   1 boiled beetroot.
   Green lettuce leaves.
  
   Vegetable salad with grapes.
   Place a melon cut into strips, cubes or slices on a dessert plate, arrange bouquets of white cabbage, pickled beets with marinade liquid, and grapes around it. Decorate the salad with green lettuce leaves. When serving, pour over the dressing.
   100 g of white cabbage.
   0.33 cups of pickled beetroot (canned)
   1 cup of grapes.
   1 tablespoon of green salad.
   1 small melon.
   0.33 cups mayonnaise dressing with sour cream and fruit juice
   Spices to taste.
  
   Vegetable salad with pears.
   Peeled pears, boiled potatoes and carrots, fresh cucumbers cut into thin slices and put in a bowl, add green peas, chopped celery leaves and parsley. When serving, lightly add salt, sprinkle with sugar and mix with mayonnaise, adding a little diluted lemon juice. Put the finished salad in a salad bowl and garnish with a green salad.
   2 pears.
   3-4 boiled potatoes.
   1 carrot
   1 fresh cucumber.
   0.5 cup green peas.
   0.5 cup mayonnaise
   0.5 cups celery leaves.
   0.5 cups of parsley leaves.
   6-7 leaves of green lettuce.
  
   Vegetable salad with crabs and pickled plums.
   Remove the crabs from the jar, remove the hard scales from them, and cut into pieces. Put the pickled plums, vegetables boiled in salted water (cauliflower, carrots, celery) in a glass bowl and pour sour cream sauce over everything. Place the crab pieces on top and sprinkle with lemon juice.
   Garnish with lettuce leaves and slices of hard-boiled egg.
   1 can of crabs.
   150 g of pickled plums.
   50 g of vegetables
   1 egg
   Green salad leaves
   0.5 cups sour cream sauce.
  
   Turkish salad.
   Cut the potatoes into thin slices, which are cut in half. Also cut the eggs into a hard one. Place the potatoes and eggs in a salad bowl in layers, sprinkling each layer with salt and pepper, swollen dried raisins, and chopped toasted nuts. Lightly coat each layer with sour cream sauce. Pour the sauce over the salad, decorate with nuts, raisins and herbs.
   2-3 potatoes.
   0.5 cups of raisins.
   2 eggs
   0.5 cup walnuts.
   0.5 cup sour cream sauce
   Salt and pepper to taste.
  
   Quince salad with white cabbage.
   Cut white cabbage and pickled cucumber into strips, mix with quince slices, finely chopped onion, add dill, salt, and mayonnaise.
   3 quinces
   300 g white cabbage (0.5 small fork)
   2 tablespoons finely chopped dill.
   1 head of onion
   1 pickle
   4 tablespoons of mayonnaise.
  
   Quince salad with leek and egg.
   Peel the quince, grate it on a coarse grater, mix it with sour cream sauce and finely chopped herbs. Put it in a salad bowl with a slide. Cut the hard-boiled egg into circles and the leek into rings.
   2 quinces
   2 leeks.
   1 egg
   3 tablespoons sour cream sauce.
   Greens.
  
   Quince salad with poultry meat.
   Cut poultry meat into thin slices, peeled potatoes, apples, pickled cucumbers into slices, and hard-boiled eggs into slices. Arrange all the salad ingredients in a salad bowl in a certain order: put potatoes and salt in the middle, put eggs on top, and arrange cucumbers, meat, quinces, and greens in heaps around. Pour the sour cream sauce over everything so that the salad ingredients are visible.
   200 g of boiled poultry meat
   1 quince
   1-2 pickled cucumbers.
   1 potato.
   2 eggs
   4 tablespoons sour cream sauce.
   Greens.
  
   Quince salad with nuts and cheese.
   Season the quince and cheese grated on a coarse grater with sour cream sauce. Place in a salad bowl and sprinkle with chopped nuts.
   2 quinces
   150 g of cheese.
   100 g of nuts.
   0.5 cups sour cream sauce.
  
   Pineapple salad in Japanese.
   Peel tomatoes and oranges, cut into slices or cut into slices and put in a cold place. Before serving, put all the products and canned pineapples on lettuce leaves, spread on a plate and pour a mixture of cream, lemon juice, salt and sugar. Cream is better to beat.
   1 can of canned pineapples.
   3 tomatoes
   2 oranges
   3 tablespoons cream
   Green lettuce leaves.
   Lemon juice, salt, sugar to taste.
  
   Salad of oranges and rice with meat.
   Wash and cook the rice. Drain in a colander and pour cold boiled water over it Combine meat cubes and chopped orange slices with rice, mix and sprinkle with lemon juice.
   For the sauce, prepare homemade mayonnaise: beat egg yolk, mustard, sugar, vinegar, salt well with a broom, gradually add vegetable oil. Dilute the orange juice with water (1 tablespoon of juice per 7 tablespoons of water) in the resulting orange water, dilute the corn flour, boil and immediately mix with mayonnaise. Serve cold.
   1 cup of rice.
   2 cups of water.
   250 g of beef, fried or boiled.
   1-2 oranges
   Salt to taste.
   For the sauce:
   1 egg yolk
   1 teaspoon mustard
   1 teaspoon of sugar.
   1 tablespoon vinegar.
   125 g of vegetable oil.
   1 orange
   1 tablespoon corn flour
   Juice of 1 lemon.
   0.5 teaspoons of salt.
  
   Orange salad with game meat.
   Peel apples and oranges, remove seeds, cut fruits and game into thin slices or cubes and mix. Add hot sauce and lemon juice to the mayonnaise. This mixture can be used to season a salad.
   300 g of boiled meat (can be stewed without fat and without mayonnaise with olive oil)
   2 oranges
   1-2 apples
   0.25 cups mayonnaise, hot sauce, lemon juice.
  
   Banana and melon salad.
   Peel the bananas and cut them into round slices, and place the melon in four corners and mixed on a platter. Pour a mixture of honey and any sour juice. Sprinkle with crushed nuts, add mayonnaise if desired.
   6 large bananas. 1 small melon.
   2 tablespoons of juice
   2 tablespoons of crushed nuts
   Honey.
  
  
  
   Banana and apple salad.
   Grate the apples on a coarse grater, peel and slice the bananas, divide the peeled oranges into slices and then cut each into 3-4 pieces. Put it on a dish or bowl mixed together, pour the sauce over it. To make the sauce, beat the yolks with sugar and lemon juice, add cream or sour cream. Sprinkle the salad with nuts on top.
   5 bananas
   3 apples.
   2 oranges.
   1 lemon per juice
   2 egg yolks.
   2 tablespoons of sugar.
   0.5-0.75 cups sour cream or cream
   1 tablespoon of crushed walnuts.
  
   Salad of bananas and fresh cucumbers.
   Cut cucumbers and bananas into small cubes, add crushed walnuts and salt. Garnish with nuts and green lettuce leaves. Serve cold, seasoned with salad cream.
   6 large bananas
   3 fresh cucumbers.
   0.5 cups crushed walnuts.
   0.5 cups salad cream.
  
   African banana salad.
   Soak the raisins in water. Cut bananas into 0.5 cm thick slices and mix with nuts, grated on a coarse grater, finely chopped ham and raisins. Then add the cream, juice, and grated zest of half a lemon. Mix everything carefully. Let stand for 30 minutes and serve, garnished with lettuce leaves and toasted slices of white bread.
   2 bananas.
   2 tablespoons of raisins.
   2 tablespoons of peeled, crushed walnuts.
   1 tablespoon chopped ham.
   3 tablespoons sour cream
   0.5 lemon (zest)
   Green lettuce leaves.
   Toasted bread.
  
   Banana salad with nuts and sour cream.
   Peel the bananas, cut them lengthwise, sprinkle with nuts and apply a pattern of whipped sour cream.
   5 bananas.
   3 tablespoons peeled chopped nuts (almonds, hazelnuts, walnuts)
   0.5 cups sour cream.
  
   Lingonberry salad.
   Put the washed and selected lingonberry berries in an enameled dish, cover with a lid and bake in the oven until the berries become transparent. Add fresh horseradish, canned or fresh apples before use.
   Serve with poultry or game meat.
  
  
  
  
   Lingonberry salad in marinade.
   Peel and wash the cranberries. Make a marinade of vinegar, sugar and spices. Boil the berries in it until transparent (5-10 minutes). Put the berries together with the marinade in a jar, close tightly, and keep in a cool place. To prevent the berries from being bitter, you must first scald them.
   1 kg of lingonberries.
   2 cups table vinegar.
   0.75-1 cup sugar.
   6 carnations
   1 cinnamon crust.
  
   Lingonberry, carrot and leek salad.
   Crush the cranberries scalded with boiling water with a wooden spoon, add sugar to taste and let it melt. Add finely grated carrots and chopped rings and leeks to the cranberries. Stir, put in a salad bowl and pour cream, to which sugar is added. Cream can be whipped. Decorate the salad with lingonberry berries and leek rings.
   300 g of lingonberries.
   1 carrot.
   1 leek.
   0.5 cups of cream.
   Granulated sugar to taste.
  
   Lingonberry salad with beetroot.
   Wash ripe, soft lingonberry berries, mash, add finely grated vegetables and sugar, soak for 1 hour in a cool place so that the sugar melts. To soften the taste of lingonberries, you can scald it with boiling water.
   2-2.5 cups Lingonberries.
   1 beetroot or small turnip
   0.5 celery root.
   1 slice of rutabaga.
   1 carrot.
   Granulated sugar to taste.
  
   Lingonberry salad with vegetables.
   Washed and peeled berries can be left whole or mashed, add sugar and soak for 15-20 minutes to allow the sugar to melt. Then add the grated vegetables.
   2-3 cups of cranberries.
   1-2 carrots. Or 100 g of cabbage
   1 slice of rutabaga
   1-2 turnip
   1 radish.
   1 celery root.
   Sugar to taste.
  
   Lingonberry salad with game meat.
   Cut all the products into pieces. Finely chop the onion. Add mayonnaise, sour cream, salt, mustard, and crushed lingonberries to the prepared salad ingredients. Mix everything together and put it in a salad bowl. Garnish with egg and pickled cucumbers.
   300 g of roast game meat.
   1 apple
   2 pickled cucumbers.
   1 hard-boiled egg
   2 potatoes
   2 tablespoons mayonnaise
   2 tablespoons sour cream
   1 cup cranberries
   Onion, salt, mustard.
  
   Lingonberry salad with nuts and sour cream.
   Mash the Lingonberry with a potato masher, add honey, mix, cover with whipped sour cream and sprinkle with chopped nuts.
   400 g of lingonberries.
   4 tablespoons of honey
   3 tablespoons chopped nuts
   1 cup sour cream.
  
   Grape salad.
   Wash ripe, hard grapes in running water. If the berries have large seeds, they need to be removed by making a side incision, and then put in a glass dish and pour sour cream sauce or a weak marinade. Decorate with bunches of grapes.
   400 g of grapes.
   0.5 cups sour cream vinegar.
  
   Cherry salad with onions.
   Wash the sour cherries, put them on a sieve to drain the water, remove the seeds, mix the berries with finely chopped onions. Put it in a glass bowl. Serve with fatty and meat dishes.
   1.5 cups cherries.
   1 head of onion.
  
   Salad of pears with prunes.
   Peeled ripe pears cut in half and put on a platter. Use a teaspoon to cut out the core. Put the prunes in the recesses. Sprinkle with berry syrup. Grate the celery and cheese on a coarse grater, mix with the sauce and place in heaps between the pears. Decorate the salad with crushed nuts. The salad can also be served on green lettuce leaves.
   4-5 pears (can be made from compote)
   1 cup of prunes.
   2-3 tablespoons of berry syrup.
   2 small sprigs of celery.
   100 g of cheese.
   0.5 cups of mayonnaise or sour cream (apparently as a sauce)
   2-3 tablespoons of crushed nuts.
  
   Salad of pears with apples.
   Cut fresh or canned pears and apples into large cubes. Chop the celery root. Mix everything together and season with a mixture of mayonnaise and plum jam.
  
   Salad of pears with plums and celery.
   Boil the celery root until it is semi-soft (10-15 min. halves of the root.) Peel and grate on a coarse grater. Peel the pears and cut them into cubes. Remove the plums from the compote. Carefully mix all the ingredients, add the boiled and chopped egg, mayonnaise, and mix everything carefully. Put it in a salad bowl. Serve with poultry dishes.
   2 pears.
   150 g of plums from fruit compote. (7-9 pieces)
   1 celery root
   1 egg
   0.5 cups of mayonnaise.
  
   Salad of pears with celery and nuts.
   Grate the washed, peeled celery root on a fine grater. Grate the pears on a coarse one. Season with sour cream and sugar and put in a salad bowl. Sprinkle with chopped nuts, preheated in a dry frying pan.
   1-2 pears.
   2 celery roots.
   50 g of nuts
   0.5 cups sour cream.
   Sugar to taste.
  
   Salad of pears, plums and melons.
   Wash pears, plums and melons, peel, cut into neat pieces, sprinkle with sugar, put in a glass vase and pour sour cream.
   2 pears.
   6-7 plums.
   200 g of melon.
   0.5 cups sour cream.
   Sugar to taste.
  
   Salad of pears with cheese.
   Cut the pears and cheese into thin slices, season with mayonnaise (preferably with sour cream). Serve on green salad leaves. Garnish with pieces of red pepper.
   2-3 pears.
   300 g of cheese (can be processed)
   6 tablespoons of mayonnaise.
   3 tablespoons sour cream
   Sugar to taste
   Green salad and red pepper for decoration.
  
   Pears and plums with whipped egg yolks.
   Cut the fresh pears and plums into strips and put them in a glass vase. Pour in the raw egg yolks, whipped with sugar. (Take only eggs stored for no more than 3 days)
   2-3 pears.
   3-4 plums
   2 egg yolks
   2 tablespoons granulated sugar.
  
   Pears stuffed with cottage cheese.
   Cut the pears in half, remove the core, sprinkle with lemon juice and fill the halves with cottage cheese. Arrange the dish with lettuce leaves and place the halves of the pears on it. Prepare the sauce from the other ingredients and pour it over the pears.
   6-8 ripe pears.
   2 tablespoons lemon juice.
   125 g of fat cottage cheese.
   1 green lettuce root.
   For the sauce:
   2-3 tablespoons of vegetable oil.
   0.5 teaspoons of mustard
   1 tablespoon vinegar
   1 teaspoon of tomato ketchup.
   1 egg (chopped)
   1 teaspoon of parsley (chopped)
   Salt and pepper to taste.
  
   Melon and orange salad.
   Peel oranges, divide into slices. Mix the crumbly rice with diced melons, orange slices, sprinkle with walnuts and drizzle with mayonnaise.
   600 g of melon.
   3 oranges.
   0.5 cups of boiled crumbly rice.
   2 tablespoons of crushed walnuts.
   4 tablespoons of mayonnaise.
  
   Salad of melon and grapes.
   Peel the melon and cut into slices 1-1.5 cm thick. Place them on the leaves of a green salad. Sprinkle with lemon juice. Cut large grapes in half and, removing the seeds, put portions on each slice of melon. Top with cream whipped with sugar and pieces of walnuts. If desired, you can mix everything together.
   1 small melon.
   2 cups of grapes.
   4-5 leaves of green salad.
   0.66-0.75 cups lemon juice,
   0.66-0.75 cups sour cream or whipped cream.
   1-2 teaspoons of sugar.
   3 walnuts
  
   Salad of melon, watermelon and plum.
   Cut the flesh of watermelon, melon into even slices or cubes, plum pulp into slices, lettuce into strips. Combine the prepared products, put them in a salad bowl, pour sour cream sauce for fruit salads and decorate with green lettuce leaves.
   100 g of watermelon
   100 g of melon.
   1 cup of plums.
   4-5 green lettuce leaves.
   0.5 cups sour cream sauce for fruit salads
   Spices to taste.
  
   Salad of raisins and beetroot with sour cream.
   Chop the raisins and baked peeled beets, sprinkle with cinnamon and sugar, add a little salt, sprinkle with lemon juice, add half the sour cream, mix, put in a salad bowl and pour the remaining sour cream. The salad can be decorated with slices of apples.
   1 cup of raisins.
   2 beetroot.
   2 tablespoons sugar
   3 tablespoons sour cream.
   0.5 lemon for juice.
   Cinnamon to taste.
  
  
   Cranberry salad with carrots and celery.
   Sort the cranberries, wash them, and put them on a sieve to drain the water. And crush it with a wooden spoon. Add sugar, stir and let the sugar dissolve. Grate the celery root and carrot. Mix everything together, put it in a salad bowl and garnish with cranberries and carrots.
   300 g cranberries
   0.5 celery root.
   1 carrot
   Sugar.
  
   Lemon and apple salad.
   Peel and core the apples and cut them into thin slices. Peel the lemons, remove the grains, and finely chop the pulp. Put the apples and lemons in layers in a salad bowl, sprinkling each lemon layer with sugar. Refrigerate for 2-3 hours.
   2 lemons.
   4 apples.
   0.75 cups of sugar.
  
   Raspberry and quince salad.
   Slice the quince, sprinkle with sugar and let it melt. Put the quince slices and raspberries in a glass salad bowl and lightly sprinkle the fruits with sugar again. Serve immediately. Add cream to the salad in a separate bowl.
   1.5 cups raspberries.
   2 quinces
   Sugar to taste.
  
   Tangerine salad with apples.
   Peeled tangerines and apples cut into slices and mix with sour cream and spices. Place in a salad bowl and serve immediately.
   5-6 tangerines (2 oranges without peppers)
   2 apples
   0.5 cups sour cream. (can be replaced with butter and orange or lemon juice, yogur without additives)
   Sugar, citric acid to taste.
   Spices - (cinnamon, nutmeg, vanilla, cardamom - just a little bit, ground ginger, lemon or lime zest.)
  
   Salad of tangerines, apples and grapes.
   Cut the prepared tangerines and apples into thin slices and combine with the grapes. Slide it into a salad bowl or vase and pour the sour cream sauce over it.
   4 tangerines
   1 apple.
   1 cup of grapes.
   0.5 cups sour cream sauce.
  
   Salad of canned peaches and fresh cucumbers.
   Coarsely chop cucumbers and peaches, add chopped nuts, salt and mix.
   Garnish with nuts and green lettuce leaves. Serve cold, seasoned with salad cream.
   1 large can of canned peaches.
   3 cucumbers.
   0.5 cups crushed walnuts.
   0.5 cups salad cream.
  
   Rowan salad.
   Crush the rowan berries scalded with boiling water with a wooden spoon, add sugar to taste, and let the sugar melt. Add finely grated carrots and sliced leeks, mix, put in a salad bowl and pour cream, to which sugar is added. Cream can be whipped. Garnish with rowan berries and leek rings.
   300 g Rowan
   1 carrot
   1 leek
   0.5 cups cream
   Sugar to taste.
  
   Plum and apple salad with sour cream.
   Peel apples and plums without seeds, cut into cubes and mix. Place in a glass vase, sprinkle with sugar and garnish with plums. Pour in the sour cream.
   300 g of plums
   2 apples.
   Sugar and sour cream to taste.
  
   Plum and apple salad with strawberries.
   Wash the plums, remove the seeds, and cut the fruit in half or into 4 pieces. Cut the apples into cubes, and divide the large strawberries in half. Put the fruits in a glass bowl and pour the cream into which add sugar.
   300 g of plums.
   2 apples.
   1 cup of wild strawberry
   0.5 cups cream
   Sugar to taste.
  
   Plum and melon salad.
   Peel the melon, cut into thin slices and transfer to a platter. Remove the seeds from the plums and cut the fruit in half. Put plums and crushed nuts on pieces of melon and sprinkle with sour juice, which is pre-added honey. If desired, the melon can be filled with thick sweet sour cream sauce or whipped cream with a little sugar. The sauce and cream can be served separately.
   1 small melon.
   1.5 cups cream.
   2 tablespoons of crushed nuts.
   2-3 tablespoons of honey.
   2 tablespoons of any sour juice or 0.75 cups of sweet sour cream sauce or whipped cream.
  
   Plum salad with celery.
   Cut the plum in half or into 4 pieces, remove the seeds. Grate the washed and peeled celery root on a coarse grater. Mix all the salad ingredients and pour mayonnaise, into which carefully add the whipped cream. Place in a salad bowl and garnish with plums or other fruits.
   300 g of plums
   2 celery roots
   0.5 cups of mayonnaise.
   0.33 cups of whipped cream.
  
   Pickled plum salad. (harvesting plums)
   Wash the plums in a colander, cut the peel with a plastic or wooden stick. Put the fruits in a bowl or jar. Cook a marinade of vinegar or a solution of citric acid, sugar and spices. Pour the hot marinade over the plums, cover the jar or bowl with a lid. Drain the marinade the next day, boil for 15-20 minutes, then pour it over the plums again. The cooled salad can be served to the table.
   For long-term storage, the marinade must be boiled a third time, pour it over the plum and close the jar tightly.
   1 kg of plums
   2 cups table vinegar or citric acid solution
   1.5 cups of sugar.
   6-8 pieces of carnations.
   Cinnamon,
   grated orange or lemon zest.
  
   Pickled plum salad with meat and cheese.
   Cut the meat and cheese into cubes. Marinated pitted plums are also cut into cubes. Mix everything carefully and pour the sour cream sauce over it. Place in a salad bowl and garnish with roses made from lettuce leaves and plums.
   200 g of boiled meat.
   150 g of pickled plums.
   100 g of cheese.
   0.5 cups sour cream sauce.
   Green lettuce leaves.
  
   Plum salad with fish.
   Peel the boiled fish from the bones, cut into pieces and mix with chopped plum and chopped egg. Put everything in a salad bowl and pour a mixture of sour cream and mayonnaise, seasoned with spices. Garnish with egg and herbs.
   400 g of boiled fish. (pink salmon, whitefish, navagi, etc.)
   200 g of plums.
   2 tbsp sour cream.
   2 tablespoons of mayonnaise.
   Horseradish, salt, herbs to taste.
  
   Red currant salad.
   Wash large bunches of red currants, dry them and put them in a glass bowl. Boil water with sugar and vinegar, cool and pour over the red currants. Serve with meat and fish dishes.
   500 g of red currant
   0.75 cup of sugar.
   0.25 liters of water.
   1 tablespoon vinegar.
  
   Red currant salad with apples.
   Combine the currants with the diced apples. Grind the yolks with sugar, season with grated lemon zest, add cream. Pour the resulting sauce over the fruits placed in a bowl. Let stand in a cool place before serving.
   1.5 cups red currants
   2 sour apples.
   For the sauce:
   2 egg yolks
   1 tablespoon of sugar.
   0.5-0.75 cups of cream.
   Grated lemon peel.
  
   Salad of red or white currants with nuts.
   Remove the washed currants from the twigs, mix with sugar, put in a bowl, pour sour cream, sprinkle with crushed nuts.
   2-3 cups of red or white currants.
   2-3 tablespoons of sugar.
   0.5-0.75 cups sour cream
   2-3 tablespoons of peeled nuts.
  
   Cherry salad with apples.
   Remove the seeds from the cherries. Peel the apples and cut them into thin strips. Mix everything together. After cooling well, beat sour cream into a thick foam, mix with sugar and vanilla sugar, combine with fruits. Put it in a salad bowl with a slide.
   4 cups sweet cherries
   4 apples
   200 g sour cream
   3 tablespoons of sugar.
   1 teaspoon vanilla sugar.
  
   Blueberry salad with nuts.
   Blueberries are sorted, rinsed, and discarded in a colander. Place the blueberries in a serving bowl, sprinkle with lemon juice and sprinkle with nuts.
   500 g of blueberries.
   1 tablespoon lemon juice.
   3 tablespoons of crushed walnuts.
  
   Salad of apples with carrots.
   Grate apples on a coarse grater, carrots on a fine one. Finely chop the green onion. Put the apples and carrots in a salad bowl. Pour the sour cream sauce over it. Sprinkle with green onions.
   The salad should be sweet and sour.
   5 apples. (500 g)
   1 carrot. (200-250 g)
   0.5 cups sour cream sauce.
   Green onions to taste.
  
   Salad of apples and carrots.
   Cut the apples into slices, add the carrots, lemon juice, and salt. Decorate the prepared products with apple slices and pour mayonnaise.
   2 apples
   2 carrots
   1 tablespoon lemon juice.
   4 tablespoons of mayonnaise.
  
   Apple and carrot salad with honey.
   Peel the apples and carrots and grate them on a coarse grater. Add honey and diluted citric acid to taste, mix and put in a salad bowl. Garnish with carrot shavings.
   2 apples
   2 carrots.
   Citric acid and honey to taste.
  
   Apple and carrot salad with horseradish.
   Cut the apples into slices, mix with grated carrots, finely chopped onions, season with horseradish, salt, sprinkle with dill and drizzle with mayonnaise.
   2 apples
   1 carrot
   1 head of onion.
   1 teaspoon of horseradish.
   2 tablespoons finely chopped dill.
   4 tablespoons of mayonnaise.
  
   Apple salad with celery and nuts.
   Dice the apples, lightly sprinkle with sugar, sprinkle with lemon juice and add salt, celery leaves and walnuts. Mix cream with mayonnaise and season the salad with this mixture. Put the finished salad on the lettuce leaves. Serve chilled.
   6 large sweet apples
   3 tablespoons finely chopped celery leaves.
   1 cup of mayonnaise.
   0.5 cups of cream.
   1 teaspoon of sugar.
   1 fork of lettuce.
   A few crushed walnuts.
  
   Apple salad with celery and cheese.
   Peel the apples, celery root, boiled in salted water, and cut the cheese into small cubes (without celery). Season everything with vegetable oil sauce. Place a mound in a salad bowl and sprinkle with finely chopped herbs. Garnish with tomato slices.
   2 large apples
   200 g of cheese.
   1 celery root
   4 tablespoons vegetable oil sauce
   Greens, tomatoes.
  
   Salad of apples and raw beetroot.
   Mix the apples and raw beets grated on a coarse grater, add salt, chopped garlic, pour mayonnaise and garnish with a sprig of parsley.
   2 apples
   2 beets
   4 garlic cloves
   4 tablespoons of mayonnaise.
  
   Salad of apples and boiled beetroot.
   Grate boiled beets and fresh apples on a coarse grater, add finely chopped onion, sour juice (quince, red currant) and pour mayonnaise or sour cream sauce.
   Place in a salad bowl and serve with meat dishes.
   3 apples
   2 beets
   1 head of onion.
   0.33 cups of mayonnaise
   Sour juice to taste.
  
   Apple salad with egg.
   Finely chop apples and hard-boiled eggs, add green onions, salt, ground pepper and pour mayonnaise. You can add cheese (Feta or Russian - hard varieties).
   2 apples
   2 eggs
   2 tablespoons finely chopped green onions.
   4 tablespoons of mayonnaise.
   Ground pepper to taste.
  
   Apple and cheese salad with hot sauce.
   Slice the cheese and apples. Mix mayonnaise with mustard, add sugar and salt to taste, pour this mixture over apples and cheese. Garnish with green lettuce leaves.
   4 apples
   400 g of cheese.
   2 tablespoons mustard
   4 tablespoons of mayonnaise.
   Green salad.
  
   Salad of apples, cheese with almonds.
   Cut the cheese and peeled apples into thin slices, add almonds, mayonnaise, and squeezed lemon juice. Mix it up. You can add salt to taste. Add toasted slices of bread to the salad.
   6 apples
   300 g of cheese
   3 tablespoons almonds
   6 tablespoons of mayonnaise
   1 lemon per juice
  
   Apple salad with pearl barley.
   Cook the crumbly pearl barley porridge and cool. Cut apples and cucumbers into small cubes, add pearl barley, ground pepper, sprinkle thyme and mayonnaise.
   2 apples
   1 pickle
   4 tablespoons of pearl barley for porridge.
   2 tablespoons finely chopped thyme
   4 tablespoons mayonnaise.
  
   Apples, stuffed, with a side dish.
   Cut medium-sized apples in half. Remove the core with a teaspoon. Cook the halves of the apples in a weak sweet marinade (vinegar, sugar), making sure that they do not fall apart and remain elastic. Then fill them with ham cut into small cubes, mixed with thick sour cream, salt, basil powder or pepper. Instead of fresh apples, you can use soaked ones.
   Decorate the top with herbs. Arrange the apples on a flat plate. Salads, meat products, multicolored, boiled in salted water, vegetables, cheese, pickled fruits, etc. can be placed on free places.
   3 apples
   50 g of ham
   1 tablespoon sour cream
   Salt, basil powder or pepper to taste.
   Greens.
  
   Salad of apples and lingonberries.
   Peel the apples, grate them on a coarse grater and mix them with whole or crushed cranberries. Put it in a salad bowl and season with sour cream. Sprinkle with sugar and salt.
   3-4 apples.
   0.5 cups of cranberries.
   0.5 cups sour cream.
  
   Apple and melon salad. (try to do)
   Mix diced melon and apples with cinnamon and lemon juice and garnish with slices of apples and melons.
   3 apples
   1 slice of melon.
   1 tablespoon lemon juice.
   Cinnamon on the tip of the knife.
  
  
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