This salads were prepared by my kids And it’s simple but really goods. Tomatoes and cucumber gives freshness, and potatoes – satiety. My kids ate without onions, because they were the chefs But for adults I recommend to add onion springs.

200 g canned corns

200 g boiled potatoes

3 tomatoes

1 cucumber

4 tbsps. sour cream

1 egg

onion springs and greens

salt

black peppers

Boil potatoes in a jacket, let cool, peel and chop in small chunks. Cut in small cubes cucumber and tomatoes. Mix corns with vegetables and sour cream. Season with salt and black peppers. Before serving sprinkle with chopped greens.

Source: very old food calendar

Simple but satisfying salads. I liked them a lot. My hubby said that he needs more moisture, but everything can be fixed by adding sour cream or mayonnaise to your taste.

(6 servings)

200 g not too salty herrings

6 boiled small potatoes

1 red onion

1 onion

fresh chopped dills

200 g sour cream

100 g mayonnaise

2-3 boiled eggs

Mix sour cream, mayonnaise, chopped onions and dills. Cut herring and potatoes into small chunks and mix with the dressing. Chop boiled eggs and mix in the salads.

Source: Lengvi receptai I

Very delicious salads. Sad that photo doesn’t present the real taste.

(6 servings)

500 g cooked beetroots

300 g cheese

4 boiled eggs

4-5 pickled cucumbers

200 g frozen green peas

Dressing:

270 g mayonnaise

300 g sour cream

1 tsp. lemon pepper seasonings

Grate beetroots, cheese and eggs, cut cucumbers. Pour boiling water over the green peas and sieve them. Prepare the dressing – mix all ingredients. Put everything in layers: first of all put green peas, eggs, and pour half the dressing. Then put grated beetroots, cucumbers and cheese. Pour the left dressing. Keep in a refregerator from 2 to 12 hours.

Source: Lengvi receptai I

I decided to prepare something new for our already borig quick meniu. This dish is very quick, if you do like me – boil chicken a day before. My hubby commended. I asked him maybe the dish is so good because almost all the week we ate what we had on hand? But he asured that no and ate almost everything, leaving just a few bites for my next day lunch… You can enjoy these salads and cold, and warm.

(4 servings)

225 g long-grain rice

600 ml vandens

salt

pepper

450 g cooked chicken

2 tbsps. mayonnaise

150 ml soured cream

1 tbsp. curry powder

1 tbsp. oil

1 tomato (optional, but it give some freshness)

Put the rice in a saucepan with the water and a little salt. Bring to the boil, cover and reduce the heat. Simmer for about 20 minutes or until the rice is cooked and all the water has been absorbed. Fluff up the grains with a fork and leave to cool. Arrange the rice in the base and to form a border round the rim of a serving dish. Dice the chicken and plave in a bowl. Cook the curry powder in the oil for 2-3 minutes, cool and mix with the remaining ingredients, seasoning with salt and pepper to taste. Toss with the chicken and spoon over the rice. Garnish with tomatoes, that will give the salads some freshness.

Source: Hamlyn New All Colour Cookbook (1986)

Everyone was happy to eat them Of course – it doesn’t contain onion or garlic, which my children don’t like. I did only a half of portion, but after a few minutes my hubby rolled up the sleeves and made these salads again just all by him self because it’s hard to narrate how he liked them A lot of products have a strong taste, so I recommmand you to substitute some mayonnaise with sour cream or natural yoghurt. And I say that you can have these salads in a blink

(4 servings)

400 g cheese

300 g ham

3-4 pickled cucumbers

200-300 ml mayonnaise

100 ml natural yoghurt

dills, chopped

Cut cheese, ham and cucumbers in stripes or cubes. Mix mayonnaise with natural yoghurt and pour it over salads.

Source: Virtuvė taupantiems 1 dalis

The weather is getting cold so I was looking for the warm food, but I didn’t want anything heavy so I suggest you to try this pasta dish with vegetabes. It’s satisfying but refreshing at the same time (because of tomatoes).

(4 servings)

200 g pasta

1 zuchhini (about 200 g)

1 yellow bell pepper

10 black olives, pitted

2 tomatoes

200 g feta

2 cloves garlic

fresh basil

oil for frying

Boil the pasta. Meanwhile cut zuchhini and bell pepper and fry in oil for a few minutes. Slice olives in thin rings. Cut tomatoes and feta in small squares, crush the garlic. Drain pasta and mix with other ingredients, except feta. Put feta at the end – if the pasta will be warm enough, feta will melt and will be like a sauce.

Source: Lengvi receptai II

It was real experiment Till now we didn’t try salads with cheese. And the dressing is with raw egg. To feel more save, I poured over an egg boiling water and took it out only after a few seconds. Then when I poured prepared dressing over salads it looked too much of it, but when we mixed everything it was really good. So if you like garlic and new flavours – try this

300 g salads

3 tbsps oil

1 egg

2 clove garlic

50 g cheese, grated

salt

pinch of citric acid

Cut salads into stripes and put in the salad-bowl. Beat an egg and little by little mix it with the oil and citric acid. Season with salt an pour over salads. Sprinkle with chopped garlic and cheese.

Source: my old magazines or papers archive

I know that potatoes doesn’t sound very summery, but it’s quick and only that matters to me now. Just have to mention that I asked my hubby to boil potatoes and eggs while I was at work.

(2-3 servings)

2-3 big potatoes, boiled with skin

30 g bacon

3 boiled eggs

1 celery stalk

1 big onion

Dressing:

65 ml sour cream

65 ml mayonnaise

1/3 tsp salt

dills

Peel potatoes and cut in big chunks. Cut bacon and fry in the pan then put it on the paper towel and let drain. Chop celery stalk, boiled eggs and onion. Put them on potatoes. Mix sour cream, mayo, dills and salt. Pour dressing over salads and mix well. Before serving chill in the refregerator for a few hours (but also it was tasty without chilling ).

Source: Lengvi receptai I

This is the first salad with pasta and also with tuna Bet it was good, really good We already made it for a few times. But next time I’ll put only half portion of celery because we discovered that my hubby doesn’t like it.

(3-4 servings)

300-400 ml pasta

1 (185 g) can of tuna

1/2 onion

1 paprika

1-1 1/2 celery stalks

chopped dills

Dressing:

150-200 ml mayonnaise

1 garlic clove

1 tsp. Dijon mustard

salt

pepper

Boil pasta, then douche with the cold water and drain. Chop onions, mix with the drained tuna, chopped paprika and celery stalks. Prepare the dressing: mix mayonnaise with crushed garlic and mustard, salt and pepper to taste. Mix pasta with tuna mixture. Pour over the dressing and mix well again. Sprinkle with dills.

Source: Sveikos šeimos virtuvė. Žurnalo “Sveika” serija. 2008