{"id":2892,"date":"2003-05-15T18:47:37","date_gmt":"2003-05-16T00:47:37","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=2892"},"modified":"2016-02-14T09:22:02","modified_gmt":"2016-02-14T15:22:02","slug":"spring-salads","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/spring-salads\/","title":{"rendered":"Spring Salads"},"content":{"rendered":"

TASTY SLAW<\/strong>
\nSkani kop\u016bst\u0173 mi\u0161rain\u0117<\/em><\/p>\n

1 medium-sized head of cabbage, about 2 pounds (tough outer leaves removed), cored and thinly shredded
\n2 medium-sized carrots, peeled and grated
\n1 green bell pepper (stems and seeds removed), halved and grated
\n1 Tbsp. coarsely grated yellow onion
\n2 cups mayonnaise
\n\u00bd cup sugar
\n\u00bc cup Dijon mustard
\n\u00bc cup cider vinegar
\n1 Tbsp. celery seeds
\nSalt and freshly ground black pepper,to taste
\n2 Tbsps. chopped flat-leaf parsley, for garnish
\nToss 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.<\/p>\n

SLAW WITH BUTTERMILK DRESSING<\/strong>
\nKop\u016bstai su pasuk\u0173 pada\u017eu<\/em><\/p>\n

For dressing:
\n\u00bc cup each: fresh dill, fresh snipped chives
\n2-inch chunk sweet onion
\n\u00bd cup buttermilk
\n1\/3 cup light mayonnaise
\n1 Tbsp. cider vinegar
\n2 Tbsps. sugar
\n\u00bd tsp. salt
\nFreshly ground black pepper
\nFor slaw:
\n\u00bd medium cabbage, cored, cut into wedges
\n2 ribs celery, cut into thirds
\n2 medium carrots, halved<\/p>\n

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.<\/p>\n

CUCUMBER SALAD<\/strong>
\nAgurk\u0173 salotos<\/em><\/p>\n

2 large cucumbers
\n1 cup sour cream
\n\u00bd tsp. paprika
\n3 Tbsps. vinegar
\nSalt to taste
\nPare 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.<\/p>\n

MARINATED CARROTS<\/strong>
\nMarinuotos morkos<\/em><\/p>\n

2 bags carrots (2 lb.) pared and sliced. Cook until semi-soft. Slice one large onion and one large green pepper, set aside.
\nMix or blend together:
\n1 cup vegetable oil
\nSpring salads
\n1 cup sugar
\n3\/4 cup white vinegar
\n1 can reg. size tomato soup
\n\u00bd tsp. black pepper
\n1 tsp. salt
\n1 tsp. dry mustard
\nAdd 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.<\/p>\n

RED CABBAGE SALAD<\/strong>
\nRaudon\u0173j\u0173 kop\u016bst\u0173 mi\u0161rain\u0117<\/em><\/p>\n

1 cup mayonnaise (may substitute yogurt or sour cream)
\n3 Tbsps. lemon juice
\n2 Tbsps. honey
\n1 tsp. salt
\n6 cups shredded cabbage
\n1 cup finely shredded carrots
\n\u00bd cup green pepper (optional)
\nCombine first four ingredients and mix well. Stir in remaining. Cover. Chill 2\u20133 hours before serving.<\/p>\n

BROCCOLI SALAD<\/strong>
\nBrakoli\u0173 mi\u0161rain\u0117<\/em><\/p>\n

1 medium head broccoli
\n1 cup sunflower seeds
\n1 cup raisins
\n1 red onion, chopped
\n\u00bd cup apple cider vinegar
\n\u00bd cup sugar
\n2 Tbsps. mayonnaise
\nTrim broccoli and remove tough ends; wash thoroughly. Chop into \u00bd -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.<\/p>\n","protected":false},"excerpt":{"rendered":"

TASTY SLAW Skani kop\u016bst\u0173 mi\u0161rain\u0117 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 \u00bd cup sugar \u00bc cup Dijon mustard \u00bc …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2892","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2892"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2892\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}