Cod Liver Salad & Pate ("Pashtet")

Cod liver is a great source of energy, vitamins A and B, and it has unbelievable taste!
Ingredients:
For Pâté:

• 1 can of cod liver (1/2 lb or 250 g)
• 3 eggs

For Salad:

• 1 can cod liver
• 2-3 medium potatoes
• 2-3 eggs
• Salt, pepper to taste
• Mayonnaise to taste

Directions:
Pate:

• Add 3 eggs to 1 can of cod liver and mix.
• Spread on bread.

Salad:

1. Boil potatoes until knife-tender.
2. Also boil the eggs until ready (about 10 minutes).
3. Peel and cut the potatoes and eggs; add to the can of cod liver.
4. Add salt, pepper, and mayonnaise to taste.
5. Mix everything and serve!

Beauty Salad

After about a month of eating this salad (breakfast is the best time), your skin will be fresh, healthy, and smooth!
Ingredients:

• 3-5 tablespoons oats
• 1/4 cup warm boiled water
• 1-2 tablespoons honey
• 1 apple
• 1-2 tablespoons yogurt or kefir
• Walnuts to taste

Directions:

1. Soak the oats in boiled water for some time (it depends on what kind of oats you have (soft or hard), so it may take from several minutes to 1-2 hours).
2. Add honey.
3. Peel, core, and grate the apple (the apple must be freshly grated); add to the oats.
4. Add yogurt or kefir and ground walnuts. ENJOY!

Garden Radish & Eggs Salad

Ingredients:

• 1 bunch (1/2 lb) garden radishes
• 2 eggs
• Mayonnaise or sour cream
• Salt, pepper to taste
• Dill

Directions:

1. Wash and finely chop the radishes.
2. Boil, peel, and cut the eggs.
3. Add salt, pepper, and mayonnaise (or sour cream).
4. Mix everything, sprinkle with dill, and serve.

Cod & Horseradish Salad

This is for all the fish lovers that like a little kick!
Ingredients:

• 1/2 lb (250 g) cod fillet
• 4-5 medium potatoes
• 2 cucumbers, peeled and seeded
• 1/4 lb (100 g) prepared horseradish
• Mayonnaise to taste
• 2 teaspoons white distilled vinegar
• 1/8 lb (50 g) green onion
• Salt, pepper to taste

Directions:

1. Cook the fish (in a skillet, oven, or on the grill) until ready, cool, and cut. Put in a large mixing bowl.
2. Put the potatoes into a large saucepan, add enough water to cover the potatoes. Bring to a boil and cook 25-30 or until fork tender.
3. Cool and peel the potatoes. Chop the potatoes and cucumbers and add to the fish.
4. Add mayonnaise, horseradish, vinegar, salt, pepper, and chopped green onions. Mix and ENJOY!!

Garden Salad with Balsamic Vinaigrette Dressing

A great starter to any meal! (This makes enough for 4 people).
Ingredients:

• Green leaf lettuce, washed and drained (enough to make 6 cups when shredded)
• 4 hydroperfect tomatoes on the vine, washed (sold in a plastic package in the vegetable section of your grocery store)
• 1/2 large cucumber, washed, peeled and seeded
• 1/2 cup black olives
• 1/2 cup garbanzo beans (chick peas)
• 4 teaspoons chopped onion
• 2 rings canned pineapple in 100% juice (optional)
• 8 slices canned beets (optional)
• 1/2 cup roasted nuts (optional)

Dressing:

• 2 parts aged balsamic vinegar (use the best kind you can find)
• 1 part extra virgin olive oil
• Salt, pepper, garlic powder, and dried basil or parsley to taste

Directions:

1. Shred the lettuce and divide evenly among 4 prepared salad bowls (about 1.5 cups each).
2. Cut the tomatoes (1 each) and cucumber (1/8 of cucumber each) and add to the bowls.
3. Add 1/8 cup garbanzo beans, 1/8 cup black olives, and 1 teaspoon chopped onion to each bowl. If desired, add 1/2 ring of canned pineapple, 2 beet slices, and 1/8 cup roasted nuts to each bowl.
4. Sprinkle with a little bit of dressing when serving (add more if desired). ENJOY!!

Dressing:

1. Combine the olive oil, vinegar, and spices in a bottle.
2. Shake well before serving. (You can vary the amount of dressing you want, keeping the 2:1 vinegar to olive oil ratio).

Fish, Rice, and Corn Salad

Ingredients:

• 1 lb can Mackerel or Salmon
• 1/2 cup uncooked rice (white or brown)
• 1/2 lb can whole corn
• 1 small onion
• Mayonnaise to taste
• Salt, pepper to taste

Directions:

1. Cook the rice according to package directions.
2. Clear mackerel (or salmon) to remove skin/bones.
3. Peel and finely chop the onion.
4. In a large bowl combine rice, fish, corn, and onion.
5. Add salt, pepper, mayonnaise, and mix well. ENJOY!

Carrot and Garlic Salad

Ingredients (for 2-3 servings):

• 2-3 medium carrots
• 1-2 eggs
• 1 medium garlic clove
• Salt, pepper to taste
• Mayonnaise

Directions:

1. Grate carrots and garlic.
2. Boil eggs (~10 minutes), peel, and cut them.
3. Combine everything in a mixing bowl, add salt, pepper, and mayonnaise. Mix well and serve.

Cabbage and Carrot Salad

Ingredients (for 2-3 servings):

• 1/4 medium head of cabbage
• 1 medium carrot
• 2 eggs
• Mayonnaise
• Salt, pepper to taste

Directions:

1. Chop the cabbage, add a pinch of salt, and squeeze it with your hands to release some juice.
2. Grate the carrots.
3. Boil eggs (~10 minutes), peel, and cut them.
4. Combine everything in a large bowl, add salt, pepper, and mayonnaise. Mix well and serve.

Beet and Potato "Vinaigrette" Salad

Ingredients:

• 1-2 medium beets
• 3-4 medium potatoes
• 1-2 carrots
• 6-7 pickles
• 1 can of peas
• Vegetable oil
• Salt and pepper to taste

Directions:

1. Put potatoes (with skin) and carrots together into one pot.
2. Add enough water to cover the vegetables and bring to a boil.
3. Cook until tender when tested with a knife (about 15-20 minutes).
4. In another pot, cook the beets (about 30 minutes).
5. When cool enough, peel the beets, potatoes, and carrots.
6. Cut the beets, potatoes, carrots, and pickles; add to a large mixing bowl. Drain and add the peas.
7. Add enough vegetable oil (olive, or canola) (until desired consistency) and salt and pepper to taste. Mix well and serve.

"Beet and Garlic" Salad

Ingredients:

• 1-2 medium beets
• 1 large garlic clove
• Mayonnaise
• Salt and pepper to taste

Directions:

1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (about 25-30 minutes, test with knife).
2. Cool and peel the beets.
3. Grate the beets (coarsely) and also the garlic (finely).
4. Combine the beets, garlic, mayonnaise (enough for desired consistency), salt, and pepper in a large mixing bowl. Mix well and serve.

"Olivier" ("Olivie") Salad

This salad is also called "Olivie" or "Russian Potato Salad".

Out of the numerous people who tried this salad, I don't know anyone who didn't absolutely love it! This dish is hearty and delicious, and it is just perfect for any celebration or holiday!

Ingredients:

• 3-4 potatoes
• 1-2 carrots
• 4 eggs
• 6-7 pickles
• 1 can of peas
• Imitation crabmeat ~8 oz (200 g)
• Mayonnaise
• Salt and pepper to taste

Directions:

1. Put potatoes (with skin) and carrots together into one pot.
2. Add enough water to cover the vegetables and bring to a boil.
3. Cook until tender when tested with a knife (about 15-20 minutes).
4. In another pot, cook the eggs (about 10 minutes).
5. When cool enough, peel the potatoes, carrot, and eggs.
6. Cut the potatoes, carrots, eggs, pickles, and crabmeat; add to a large mixing bowl.
7. Drain and add the peas.
8. Add enough mayonnaise (until desired consistency) and salt and pepper to taste.
9. Mix well and serve. ENJOY!