Russian Cheese Salad

Russian Cheese Salad

18
MOJOKADO 1

"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

5 m servings 134 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

18
  1. 25 Ratings

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Most helpful positive review

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

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

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

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.

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

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!

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 t...

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...

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...

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 che...

Just like we ate in Moscow!