{"id":3081,"date":"2007-05-15T20:11:42","date_gmt":"2007-05-16T02:11:42","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3081"},"modified":"2016-02-16T20:54:35","modified_gmt":"2016-02-17T02:54:35","slug":"spring-to-summer-with-a-salad","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/spring-to-summer-with-a-salad\/","title":{"rendered":"Spring to Summer with a salad"},"content":{"rendered":"
RED CABBAGE SALAD<\/strong>
\nRaudon\u0173 kop\u016bst\u0173 salotos<\/em><\/p>\n

1 medium head of red cabbage
\n2 Tbsps. wine vinegar or lemon juice
\n3 Tbsps. olive oil
\n1 tsp. sugar
\nSalt to taste
\nIt 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 \u00bd red and \u00bd 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.<\/p>\n

SOUR POTATOES<\/strong>
\nR\u016bg\u0161\u010di\u0173 bulvi\u0173 mi\u0161rain\u0117<\/em><\/p>\n

8 large potatoes
\n2 Tbsps. butter
\n2 Tbsps. flour
\n1 cup milk
\n\u00bd cup white vinegar
\n\u00bd cup sour cream
\n2 Tbsps. fresh chopped dill
\nSalt and pepper
\nBoil 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.<\/p>\n

POTATO AND CARROT SALAD<\/strong>
\nBulvi\u0173 ir mork\u0173 mi\u0161rain\u0117<\/em><\/p>\n

5 potatoes, boiled and cubed
\n5 carrots, boiled and sliced
\n1 cup frozen green peas
\n1 cup cucumber, chopped
\n1 small onion, diced
\n2 eggs, hard-boiled and diced
\n1 cup mayonnaise
\nSalt, pepper
\nCombine all the ingredients; toss with mayonnaise. Add salt and pepper to taste.<\/p>\n

SAUERKRAUT SALAD WITH PEAS<\/strong>
\nRauginti kop\u016bstai su \u017eirniukais<\/em><\/p>\n

3 cups sauerkraut, rinsed
\n1 onion, chopped
\n3 Tbsps. oil
\n1 cup chick peas or frozen green peas
\n2 Tbsps. green onion, chopped
\nRinse sauerkraut and drain in colander, set aside. In skillet, heat oil, and saut\u00e9 onion until tender. In salad bowl, toss sauerkraut, frozen green peas, saut\u00e9ed onions with the oil and green onions. Let the salad sit for \u00bd hour or until green peas thaw to room temperature.<\/p>\n

FISH SALAD W\/HORSERADISH SAUCE<\/strong>
\n\u017euvies salotos su krien\u0173 pada\u017eu<\/em><\/p>\n

2 lbs. cold boiled halibut or cod fillet
\n4 Tbsps. horseradish
\n1 pt. sour cream
\n1 tsp. salt
\nDash sugar
\n1\/8 tsp. ground pepper
\n2 Tbsps. chopped onion
\nSpring to Summer with a salad
\n1 Tbsp. white vinegar
\n3 Tbsps. chopped fresh dill
\n1 medium head lettuce
\n2 hard-boiled eggs, sliced
\n3 tomatoes, peeled, cut into wedges
\nSqueeze 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 \u00bd 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.<\/p>\n

GRAPEFRUIT & CHICKEN SALAD<\/strong>
\nGreifrut ir vi\u0161\u010diuko salotos<\/em><\/p>\n

2 grapefruit (medium)
\n\u00bd cup plain yogurt
\n\u00bc cup mayonnaise
\n1 Tbsp. minced fresh dill or 1 tsp. dried dill weed
\n1\u00bc lbs. chicken breast, cooked and cut in \u00bd\u201d pieces
\n\u00bd cup chopped celery
\n1 scallions, chopped
\n2 Tbsps. chopped pimiento (optional)
\nSalt and pepper to taste
\nSprig 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.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

RED CABBAGE SALAD Raudon\u0173 kop\u016bst\u0173 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 …<\/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-3081","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\/3081","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=3081"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3081\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}