Food & Drink Magazine

Russian Salad Recipe With Homemade Dressing

By Tatiannalovingfit @lovingfit

Russian Salad Recipe with Homemade Dressing


For the past few month’s I haven’t exactly been good with my diet or workout regimen. I’ve been kind of a slacker. And what I noticed is how much my energy levels have dropped as well as my strength.

One thing that I am really good at is recognizing when I begin to slide down. So this week I finally pulled my self together and started to clean up my diet, such eating less peanut butter ( my weakness ), and eating a lot more of fresh salads, lean chicken and fish.

I am definitely not a person to stay by the stove all day. Everything that I like to prepare for my self has to be quick and fresh. I try to make different salads everyday.

I also have been making my own salad dressings as well, the reason for that is because I just can’t seem to find any salad dressing that doesn’t come with some kind of preservatives ( not even Organic kind ).

This is a Russian Salad Recipe, with only few ingredients and full of flavor. In Russia we chop all of our salads in tiny pieces, we never eat big leaves how the do it here in US.

Salad Dressing Ingredients:


Russian Salad Recipe with Homemade Dressing


1. Two Oranges

2. 1/3 of a cup of Red Wine Vinegar

3. Two table spoons of Olive Oil

and salt to taste


Salad Ingredients:


Russian Salad Recipe with Homemade Dressing


1. Organic Cabbage

2. Cilantro

3. Mung Beans 1 cup ( you have to cook them for 40 min, or pre-soak them the day before if you want them to look like regular green peas, I don’t like to use Canned Green Peas because they are loaded with sugar )


To prepare the dressing mix Red Wine Vinegar and Olive Oil. Then squeeze the juice out of both Oranges and add it to the mixture, salt it just a bit.

Chop the Cabbage and Cilantro in to very small pieces, add cooked peas. Then add the dressing and mix very well. Salt the salad to taste as well.

Serve it with Lean Chicken Breast or eat it plain.

If you know a good Store Brand salad dressing without the preservatives please let me know, because I just can’t seem to find one.



You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Authenticity


    Raising four young children in a large farmhouse has it’s benefits and some downfalls. My downfall is that there are so many closets. Read more

    The 20 May 2018 by   Rachel Rachelhagg
  • 7 Beauty Hacks That Every Girl Should Know

    If you think staying beautiful takes a lot of effort, then you need to read these beauty hacks and tricks. All it takes to look some simple Beauty Hacks and if... Read more

    The 20 May 2018 by   Tapang786
  • The Church Ain't The Kingdom

    Church Ain't Kingdom

    Previously: The Most Important Mission Of The Modern Mormon Church Among the many things we Mormons have been getting wrong about our own religion is this idea... Read more

    The 20 May 2018 by   Rockwaterman
  • Notes on Jake ~ 7 Months Old

    Notes Jake Months

    We've had Jake a little over a month now and I can't even remember what life was like without him. He has made himself such a part of our lives and belongs so... Read more

    The 20 May 2018 by   Hikingwithheather
  • Why They're Furious About Bishop Michael Curry: Worldwide Platform to Proclaim...

    Stepped into the hallway of my Chicago hotel this morning for a moment during the #RoyalWedding and through the closed doors of every single room I could hear... Read more

    The 20 May 2018 by   William Lindsey
  • The Wedding

    I listened to the Royal Wedding (Harry and Meghan, obviously) on the drive to Glasgow yesterday. Marvellous. The soporific opening belied what was to follow:... Read more

    The 20 May 2018 by   Nicholas Baines
  • Entrepreneurs Can Capitalize On The New Gig Economy

    Entrepreneurs Capitalize Economy

    The era of stable lifetime jobs for business professionals within a single company are gone. Companies are rightsized quickly now as markets change rapidly,... Read more

    The 20 May 2018 by   Martin Zwilling