Cooked Vegetable Salad Vinaigrette

4-5 cooked potatoes
1 red beet
1 carrot
6 oz canned peas
2 cucumbers, cubed
3 oz real sauerkraut
1 medium red onion
2-3 T oil
1/2 cup vinegar
1 tsp. mustard grey poupon
dill, salt, pepper, curled parsley, and sugar to taste

Boil and cube potatoes, beers and carrot. Then mix them with cucumbers and sauerkraut. Whisk in the oil and season with the flavorings. Sprinkle red onion and dill on top. Mix all together.

Salad Tenderness, "Nezhnost"

2-3 cucumber, cubed
1 lb. chicken, cooked and cubed
3 oz prunes, cubed
3 eggs, grated
3 oz walnuts, chopped
1 cup mayonnaise

Layer the five layers: cucumbers, chicken, prunes, eggs, walnuts. Coat each layer with mayonnaise, except the last one.

Salad with Croutons

2-3 cucumbers, cubed
2/3 lb smoked sausage, bacon, or salami cubed
6 oz canned corn
2 oz croutons
mayonnaise to taste

Layer the four layers: cucumbers, meat, corn, croutons. Coat each layer with mayonnaise except the last one.

Salad with Croutons, "Pavlenkos"

1 large cucumber
1 onion, finely chopped
3-4 hard-boiled cubed eggs
7 oz smoked sausage or salami, cubed
2 oz croutons
salt and mayonnaise to taste

Mix all together and refrigerate.

Salad with Croutons, "Marseille"

2 oz. croutons, cheese flavor
6 oz. crabsticks, diced
8 oz. canned corn
3-4 apples, finely diced
2 eggs, boiled and diced
1/3 cup walnuts
salt and mayonnaise to taste

Mix all together and refrigerate

Piquante Sauce (Little Fire), Russian Salsa

1.5 lb minced tomatoes
3 oz salt
3 oz grated horseradish
2 lg cloves garlic, finely chopped
1 dash minced pepper

Mix everything. Leave to marinate for 1 hour, then refrigerate.

Cabbage Salad

4 lb cabbage
6 carrots
1 cup water
1 cup oil
1 cup white apple cider vinegar
1 cup sugar
2-3 garlic cloves
1 teaspoon salt

Boil water with oil, vinegar, garlic,salt and sugar. Remove garlic and discard. Pour liquid mixture on chopped cabbage and carrots. Chill.