Russian Cheese Salad Recipe -
Russian Cheese Salad Recipe
  • READY IN 5 mins

Russian Cheese Salad

Recipe by  

"This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

Suprisingly good. I cut up french bread put a slice of roma tomato and piled the cheese salad on top. Loved it!

Most Helpful Critical Review
Mar 05, 2007

try gouda instead - this is what we originally put in there:gives more taste to it.


25 Ratings

Apr 13, 2009

Love it! I wouldn't call it a salad though, it's a spread. I suggest gouda instead of mozzarella, that's how it's made in Russia.

Dec 26, 2006

We love garlic but, as written, this is just way too much. I prefer to use either roasted garlic - the flavor is MUCH more mellow/ less mouth-burning - or, at a pinch, garlic powder. I like to toast slices of crusty bread, spread them with the cheese mixture, and then broil. I haven't tried it with tomato, but I bet that would taste great too. Thanks!

Jan 20, 2010

I have lived in Russia for almost 13 yrs now- and this is one of my favorites! One change is needed - Gouda cheese! This is perfect as spread on bread - with soup!

Jan 25, 2011

Quite authentic, though, as mentioned above, it is usually made with sharper & harder cheeses. Sometimes a little shredded carrot is added (about 1/3 cup). Makes it more colorful and adds a nice crunch.

Oct 25, 2010

I agree with the other viewer to add garlic powder because the intensity of the minced uncooked garlic was a bit much. Everyone thought it was great and couldn't believe it was made with so few ingredients.

May 03, 2010

I made this the night before serving and it gave time for the flavors to blend. It was a really flavorful and wonderful part of our dinner, served on rye bread with other assorted meats and cheeses.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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