Perfect for picnics, potlucks, or a light lunch at home, these salads are easy to make and full of vibrant, seasonal ingredients. Chill, serve, and enjoy every bite!
Mushroom and Celery Salad
Serves 4:
- 3.5 oz cooked chicken breast
- 7 oz mushrooms
- 1 cup celery, sliced
- 2 eggs
- 2 pickles
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
Boil and peel the eggs. Clean the mushrooms and cook them briefly in salted water. Slice the chicken into thin strips. Chop the celery, eggs, mushrooms, and pickles. Mix everything in a bowl with mayonnaise and sour cream. Stir well and refrigerate before serving.
Bean and Tomato Salad
Serves 4:
- 2 cups cooked or canned white beans
- 2 large tomatoes
- 1 green pepper
- 1 small onion
- 1 clove garlic
- Salt and pepper, to taste
- 2 tablespoons vinegar
- 2 tablespoons vegetable oil
Peel and dice the tomatoes and remove the seeds. Chop the green pepper and onion finely. Crush the garlic and add it to the tomato mixture. Add beans and gently mix all ingredients. Season with salt and pepper, then drizzle with vinegar and oil. Stir well and refrigerate before serving.
Ham and Cheese Salad
Serves 4:
- 1 2/3 cups cooked pasta
- 7 oz ham
- 3/4 cup pickled vegetables
- 3/4 cup cheese, cubed
- 2 hard-boiled eggs
- 3 pickles
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- Salt and pepper, to taste
Cook the pasta according to package instructions. Dice the ham, cheese, pickles, and hard-boiled eggs. Mix the pasta with all ingredients, then add sour cream and mayonnaise. Season to taste. Chill and serve.
Stuffed Apples
Serves 4:
- 4 firm red apples
- 1/3 cup raisins
- 1/2 cup walnuts, chopped
- 1 tablespoon lemon juice
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 7 oz cottage cheese
- 2 tablespoons sugar
Wash and core the apples. Soak raisins in warm water for about 20 minutes, then drain. Mix raisins with chopped walnuts, lemon juice, honey, cinnamon, and cottage cheese. Add sugar if needed. Fill the hollowed apples with this mixture. Chill in the fridge and serve.
Lentil and Bacon Salad
Serves 4:
- 2 cups cooked lentils
- 1/2 cup pickles, diced
- 1/4 cup onion, chopped
- 2 slices bacon
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Dice the bacon and fry until crispy. In a bowl, combine the cooked lentils with diced pickles and onion. Add bacon with a bit of its fat. In a small bowl, mix vinegar, oil, mustard, salt, and pepper. Pour over lentils, mix well, and chill before serving.
Spicy Salad
Serves 4:
- 1 cup green beans
- 2 oz feta cheese
- 5 lettuce leaves
- 2 radishes
- 1/2 carrot, grated
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Boil green beans for 15 minutes, then drain and cool. Tear the lettuce into a bowl. Add sliced radishes, grated carrot, and cooled green beans. Crumble feta cheese on top. Season with salt and olive oil. Mix gently and serve.
