This salad will captivate your guests and leave everyone asking for more—it’s always the first to disappear from the table! With its irresistible taste and quick preparation, you’ll want to try it today. It's a real hit these days when people are fasting and need lean food on the table. Here’s how to make this delightful dish:

Ingredients

• 450 g vegetable mix for Russian salad (potatoes, carrots, peas)
• 350 g lean small macaroni
• 100-150 g finely chopped pickles (adjust to your taste)
• 250 g lean mayonnaise
• Salt to taste

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Preparation

1. Cook the Vegetables
   Bring a pot of water to a boil, then add the frozen vegetable mix. Cook for about 8-10 minutes or until the peas are tender. Drain and set aside.

2. Prepare the Macaroni
   Cook the macaroni in a separate pot, following the package instructions. Once done, drain the pasta and let it cool slightly.
   
   Tip: I cooked the vegetable mix together with the pasta.

3. Combine Ingredients
   In a large bowl, mix the cooked vegetables and pasta. Let the mixture cool completely.

4. Add Pickles
   Finely chop the pickles, then gently squeeze out any excess juice. Add them to the vegetable and pasta mixture, and stir to combine.

5. Finish with Mayonnaise
   Stir in the lean mayonnaise and season the salad with salt to taste. Mix well until everything is evenly coated.

Serve chilled or at room temperature, and enjoy! 

Healthy, vegan, a new hit and a hit on the Slava tables! This salad is the new favorite, especially now, during Lent.

Anyone who doesn’t know the recipe and doesn’t know what it’s made of will claim that it has yellow cheese in it, and not only is there no yellow cheese, nor cheese, and not only is this salad lean, but it’s also ON WATER!

All those who fast for religious reasons will understand the enthusiasm for this recipe. It’s also ideal for a lean Slava table. Here's what you need:

Ingredients:

• 200 g roasted peppers
• juice of 1/2 lemon
• 1/2 teaspoon salt or to taste
• 100 g roasted peanuts (marinated in salt)
• 100 g marinated mushrooms
• 2+1 tablespoons sesame seeds
• 250 g soy yogurt (solid soy yogurt with the consistency of sour cream)

Preparation:

1. You can use autumn roasted peppers that you have stored in the freezer, peeled, cleaned of stems and seeds and squeezed of the juice they have released. You need 200 g of cleaned, roasted peppers. Cut them into small cubes.
2. Drain the mushrooms from the marinade (they are full of juices, so squeeze them to get rid of the excess), chop them finely and add them to the peppers. Season with salt and lemon juice.
3. Then add the ground peanuts that are marinated/roasted only in salt, not fried in oil, 2 tablespoons of toasted sesame seeds (in a dry pan until fragrant).
4. Finally, add the soy yogurt that has no added oil. This salad is very healthy and does not contain fat or mayonnaise and does not need to add other ingredients, because it is very tasty on its own.
5. Optionally, everyone can add a little mustard if they like that taste. Mix the salad well and pour it into a serving bowl. Sprinkle a tablespoon of sesame seeds on top.
6. The salad can be served immediately. It is stored well closed in the refrigerator, it preserves its fresh taste for up to 3-4 days. 

I invented this recipe myself and definitely for a long time now, I have replaced the regular taratur with this version, which is much richer and, at least for me, much tastier and with a firmer structure. The preparation is simple and this taratur can replace a cream salad and you can also prepare it for more solemn occasions. I even used it in sandwiches as a spread with some ham in between.

Traditionally, taratur is made with sour cream or sour milk, cucumber and garlic.

Ingredients:

• 400 g of sour cream (20% fat)
• 300 g of ricotta
• salt as needed
• 2 cucumbers peeled and cut into small cubes
• 50 g toasted sesame
• garlic if desired (I added only 1 clove of crushed garlic for touch)

Preparation:

1. While you chop the cucumbers, toast the sesame seeds on medium heat in a regular pancake pan. Stir occasionally and when sesame seeds change color, set it aside to cool.
2. Mix the sour cream with the ricotta, add the cucumbers, if the ricotta is not salty, add a little salt. Finally, add the cooled toasted sesame seeds and mix well.
3. Your salad is done and ready to eat. It can be further cooled before consumption.
4. Goes excellent with rakija - tried!

Cheers.

This is a great way to serve fruits. Colorful, good looking, tasty, you can serve these fruit sticks on parties and cocktails. To prevent fruits from darkening, add lemon juice. It's the best to enjoy the fruits right after preparation, right? 

Preparation is easy. For 4 sticks you'll need:

• 1 piece of melon
• 1 piece of watermelon
• 1 banana
• 1 peach
• about 16 grapes
• 4 sticks

1. Cut melon, watermelon and peach in cubes.
2. Slice the banana.
3. Arrange fruits on sticks in your desired order.
4. Serve immediately. 
5. Believe it or not, I combined them with piece of white cheese. Goes excellent, especially with the watermelon and the grapes.

A very tasty recipe and after I made it and tried it, I realized that it is one of the most useful ways to use bread to create something that is delicious and resembling on the table and in front of guests. I used the first third of the bread in the morning to make the filled boats, I will have that recipe announced later, and the rest 2/3 of the baguette to fill with some kind of cocktail salad (something like French salad) and after cutting, they look a like salty rolls both in taste and appearance. I warmly recommend this recipe to everyone.

 

Ingredients:

•  1 fresh baguette French bread 
• 400 g ricotta cheese or some creamy cheese
• 100 g finely chopped in cubes ham
• 100 g finely chopped in cubes cheese
• 2 larger boiled carrots finely chopped in cubes 
• 2 pickles  finely chopped in cubes 
• 2 tbs mayonnaise
• yogurt for pouring over the middle of the bread as needed  

Preparation:

1. The baguette is cut into 3 parts. I used 2 parts, and you can use all 3, depends on the bread length, mine was 50-60 cm long.
2. The middle of the bread is removed using a knife, or if you have a thinner fingers, by hand.
3. The middle of the bread is sprinkled with yogurt to get wet. Let it soak.
   
4. Mix chopped pickles, carrots, salami, cheese, add the ricotta and mayonnaise and softened bread and mix nicely.
   
5. After I filled up one baguette, I placed 2 tablespoons of ajvar in the rest of the filliong and filled the other baguette with that filling.
   
6. After you fill the baguettes, wrap them well in a nylon foil and place them in the refrigerator for a couple of hours to harden nicely so that they be cut in slices without any problem.
7. You can customize the filling according to your taste.
   

If guests come and you don't have much time to prepare food, these salads are a really great choice in which everyone will enjoy.

They are prepared very quickly and easily,  very tasty and are an excellent addition to kifli and other pastries, as well as rakija or mastika.


For tiro salad

Ingredients:

• 250 g of feta cheese
• 400 g of sour cream
• 5-6 small hot peppers (relish or fresh)
• 1/2 teaspoon oregano
• 1/2 teaspoon dry parsley
• salt

Preparation:
Spread the cheese with a fork, add finely chopped hot peppers, sour cream, oregano and dry parsley and mix well.


For Sesame Salad

Ingredients:

• 250 g of ricotta cheese
• 3-4 tablespoons of sour cream
• 2 tablespoons of mayonnaise
• 100 g roasted sesame seeds

Preparation:

Roast the sesame seeds on a pan without oil. It will get a wonderful aroma.
Mix the ricotta cheese, sour cream and mayonnaise and add the sesame seeds and mix well.