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Spring Salads

TASTY SLAW
Skani kopūstų mišrainė

1 medium-sized head of cabbage, about 2 pounds (tough outer leaves removed), cored and thinly shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper (stems and seeds removed), halved and grated
1 Tbsp. coarsely grated yellow onion
2 cups mayonnaise
½ cup sugar
¼ cup Dijon mustard
¼ cup cider vinegar
1 Tbsp. celery seeds
Salt and freshly ground black pepper,to taste
2 Tbsps. chopped flat-leaf parsley, for garnish
Toss together the cabbage, carrots, bell pepper and onion in a large bowl. Set aside. In another bowl, combine the remaining ingredients except the parsley. Fold into the vegetables using a large rubber spatula. Let rest, covered, in the refrigerator for at least 3 hours. Bring to room temperature before serving. Serve in a decorative bowl, sprinkled with the chopped parsley.

SLAW WITH BUTTERMILK DRESSING
Kopūstai su pasukų padažu

For dressing:
¼ cup each: fresh dill, fresh snipped chives
2-inch chunk sweet onion
½ cup buttermilk
1/3 cup light mayonnaise
1 Tbsp. cider vinegar
2 Tbsps. sugar
½ tsp. salt
Freshly ground black pepper
For slaw:
½ medium cabbage, cored, cut into wedges
2 ribs celery, cut into thirds
2 medium carrots, halved

For dressing: Add dill, chives and onion to food processor fitted with metal blade. Process until minced, about two seconds. Add buttermilk, mayonnaise, vinegar, sugar, salt and pepper. Pulse about 2 seconds more. Transfer dressing to large bowl. For slaw: Put cabbage in food processor fitted with slicing disk. Process until sliced. Add celery in small center tube; process until sliced. Put carrots into processor fitted with large grating disk; process until shredded. Add to dressing in large bowl. Toss until ingredients are well coated. Serve immediately or chill several hours. Toss, taste and adjust seasoning before serving.

CUCUMBER SALAD
Agurkų salotos

2 large cucumbers
1 cup sour cream
½ tsp. paprika
3 Tbsps. vinegar
Salt to taste
Pare cucumbers and cut into thin slices. Add salt and let stand one hour. Squeeze, rinse in cold water, and drain. Prepare dressing with vinegar and sour cream. Mix with cucumbers and sprinkle with paprika.

MARINATED CARROTS
Marinuotos morkos

2 bags carrots (2 lb.) pared and sliced. Cook until semi-soft. Slice one large onion and one large green pepper, set aside.
Mix or blend together:
1 cup vegetable oil
Spring salads
1 cup sugar
3/4 cup white vinegar
1 can reg. size tomato soup
½ tsp. black pepper
1 tsp. salt
1 tsp. dry mustard
Add the chopped onion and pepper to the above mixed or blended items; mix well. Add cooked carrots and mix well. Place in container and refrigerate. It should keep for 2 weeks.

RED CABBAGE SALAD
Raudonųjų kopūstų mišrainė

1 cup mayonnaise (may substitute yogurt or sour cream)
3 Tbsps. lemon juice
2 Tbsps. honey
1 tsp. salt
6 cups shredded cabbage
1 cup finely shredded carrots
½ cup green pepper (optional)
Combine first four ingredients and mix well. Stir in remaining. Cover. Chill 2–3 hours before serving.

BROCCOLI SALAD
Brakolių mišrainė

1 medium head broccoli
1 cup sunflower seeds
1 cup raisins
1 red onion, chopped
½ cup apple cider vinegar
½ cup sugar
2 Tbsps. mayonnaise
Trim broccoli and remove tough ends; wash thoroughly. Chop into ½ -inch pieces and place in large bowl. Add sunflower seeds, raisins and onion. In a separate bowl, whisk together vinegar, sugar and mayonnaise. Pour dressing over broccoli mixture. Toss lightly. Serve in bowl lined with lettuce leaves.