Spring to Summer with a salad

Raudonų kopūstų salotos

1 medium head of red cabbage
2 Tbsps. wine vinegar or lemon juice
3 Tbsps. olive oil
1 tsp. sugar
Salt to taste
It is best to use red cabbage for this recipe, although green cabbage may also be used. Remove top leaves from the head of cabbage, and cut the cabbage finely. (For a more tender salad, the cabbage may be scolded before cutting.) Pour a mixture of oil and vinegar (or lemon juice) over the cabbage, and let stand 2-3 hours to soften. Then add salt and sugar and mix. A possible variation would be to use ½ red and ½ green cabbage for this salad for a nice color effect. Or red cabbage salad may be placed on the same platter side by side with green cabbage or pickled cucumbers. Garnish with parsley leaves.

Rūgščių bulvių mišrainė

8 large potatoes
2 Tbsps. butter
2 Tbsps. flour
1 cup milk
½ cup white vinegar
½ cup sour cream
2 Tbsps. fresh chopped dill
Salt and pepper
Boil the whole, unpeeled potatoes in a large pot filled with salted water until tender, about 30 minutes. Meanwhile, prepare the sauce. Melt the butter in a frying pan on medium heat. Stir in the flour and cook for 2 minutes. Pour in the milk while stirring constantly. Reduce the heat and let boil for 1 to 2 minutes. Mix in the vinegar, sour cream, and dill. Season to taste with salt and pepper. Peel the potatoes and slice them thickly. Coat with the sauce and serve. Makes 4 to 6 servings.

Bulvių ir morkų mišrainė

5 potatoes, boiled and cubed
5 carrots, boiled and sliced
1 cup frozen green peas
1 cup cucumber, chopped
1 small onion, diced
2 eggs, hard-boiled and diced
1 cup mayonnaise
Salt, pepper
Combine all the ingredients; toss with mayonnaise. Add salt and pepper to taste.

Rauginti kopūstai su žirniukais

3 cups sauerkraut, rinsed
1 onion, chopped
3 Tbsps. oil
1 cup chick peas or frozen green peas
2 Tbsps. green onion, chopped
Rinse sauerkraut and drain in colander, set aside. In skillet, heat oil, and sauté onion until tender. In salad bowl, toss sauerkraut, frozen green peas, sautéed onions with the oil and green onions. Let the salad sit for ½ hour or until green peas thaw to room temperature.

žuvies salotos su krienų padažu

2 lbs. cold boiled halibut or cod fillet
4 Tbsps. horseradish
1 pt. sour cream
1 tsp. salt
Dash sugar
1/8 tsp. ground pepper
2 Tbsps. chopped onion
Spring to Summer with a salad
1 Tbsp. white vinegar
3 Tbsps. chopped fresh dill
1 medium head lettuce
2 hard-boiled eggs, sliced
3 tomatoes, peeled, cut into wedges
Squeeze horseradish dry. In large mixing bowl, combine horseradish, sour cream, salt, pepper, onions, vinegar, sugar, 2 Tbsps. chopped dill. Break fish into 2-inch chunks and carefully fold into the sour cream and horseradish dressing. Marinate for at least ½ hour in refrigerator; then arrange fish and sauce mixture on a bed of dried, chilled lettuce leaves. Garnish with sliced eggs and tomato wedges and strew remaining chopped dill over salad.

Greifrut ir viščiuko salotos

2 grapefruit (medium)
½ cup plain yogurt
¼ cup mayonnaise
1 Tbsp. minced fresh dill or 1 tsp. dried dill weed
1¼ lbs. chicken breast, cooked and cut in ½” pieces
½ cup chopped celery
1 scallions, chopped
2 Tbsps. chopped pimiento (optional)
Salt and pepper to taste
Sprig of fresh dill for garnish First cut grapefruit in half crosswise. With grapefruit knife separate each section from the membrane. Cut removed sections into bite-size pieces and set aside. Remove all membrane from shells and discard, set shells aside. Next, in a bowl combine mayonnaise, yogurt, dill, and salt and pepper to taste. Blend well, then add grapefruit, chicken, celery, scallions and pimiento. Blend lightly. Cover and refrigerate until serving time. Wrap grapefruit shells and refrigerate separately. At serving time, scoop about 2/3 cup of chicken salad into each grapefruit shell. Garnish with dill sprig.