Category: Salad

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Tabouleh Salad

Tabouleh Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • ½ cup bulgur (cooked)
  • 2 bunch Italian flat leaf parsley (finely chopped)
  • ¼ cup fresh mint (finely chopped)
  • 2 Roma tomatoes (diced)
  • 1 cup red onion (finely diced)

Dressing

  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • Pinch of each ground cumin, ground cloves, ground nutmeg, ground allspice, ground cinnamon
  • Fresh ground pepper to taste

Possible Toppings: Green Onions, Cucumber.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. In a medium bowl, whisk all dressing ingredients and set aside.
  3. In a large bowl, add perogies, bulgur, parsley, mint, tomatoes, onions and toss with dressing.

Tabouleh Salad

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Holiday Perogy Salad

Holiday Perogie Salad

  • 1 pkg (625g) Pelmen Foods Perogies
  • ¼ cup extra-virgin olive oil
  • 2 tbsp. Apple Cider vinegar
  • ¼ tsp. Honey
  • ¼ tsp. Dijon mustard
  • Salt and fresh ground pepper
  • 4 cup winter green salad mix
  • ½ cup red onion (thinly sliced)
  • 4 dried apricots (thinly sliced)
  • ¼ cup dried cranberries
  • ¼ to asted pecans
  • 1/4 goat feta

Possible Toppings: Chives, Walnuts, Blueberries

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, vinegar, honey, Dijon and season with salt and pepper.
  3. In a large salad bowl, add salad greens, onions, dried fruit, pecans and gently toss with vinaigrette.
  4. Drizzle with feta and serve.

Holiday Perogie Salad

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Panzanella Perogy Salad

Panzanella Perogy Salad

  • 1 pkg (625g) Pelmen Foods Savoury Perogies
  • ¼ cup extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 small garlic clove (minced)
  • Salt and fresh ground pepper
  • 1 large tomato (diced)
  • ½ cup red onion thinly sliced
  • 200 g medium Bononcini Cheese (halved)
  • 3 tbsp. fresh basil (thinly sliced)
  • 2 cup (croutons)
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, vinegar, garlic and season with salt and pepper.
  3. In a bowl, combine tomato, onions and bocconcini cheese. Add perogies and toss gently with dressing.
  4. Place on platter, top with basil and croutons.

Panzanella Perogy Salad

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Radicchio & Blue Cheese Salad

Radicchio & Blue Cheese Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 1 small head of Radicchio (quartered)
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic glaze
  • ¼ cup blue cheese (crumbled)
  • ¼ cup bacon bits
  • Salt and fresh ground pepper

Possible Toppings: Chives, Feta, Goat Cheese, Basil, Croutons

  1. Preheat grill on high heat.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  3. Toss radicchio with oil and grill for 2-3 minutes on each side until slightly charred.
  4. Place on large platter and arrange perogies around them.
  5. Drizzle with balsamic glaze and top with blue cheese, bacon and season with salt and pepper.

Radicchio & Blue Cheese Salad

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Apple and Hazelnut Salad

Apple and Hazelnut Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 4 tbsp. Hazelnut oil or extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Salt & fresh ground pepper
  • 3 cup spring salad mix
  • 1 small apple (thinly sliced)
  • 2 tbsp. Italian flat leaf parsley
  • 2 tbsp. hazelnuts (toasted and halved)

Possible Toppings: Chives, Feta, Goat Cheese.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Whisk together oil, lemon juice and season with salt and pepper.
  3. In a bowl, combine lettuce, apple and parsley. Add perogies, toss gently with dressing and top with hazelnuts.

Apple and Hazelnut Salad

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Mediterranean Salad

Mediterranean Salad

  • 1 pkg (454g) savoury Pelmen Foods Perogies
  • 1 tomato (sliced)
  • ½ English cucumber (sliced)
  • ¼ cup green pepper (thinly sliced)
  • ¼ cup red onion (thinly sliced)
  • ¼ cup Kalamata Olives

Vinaigrette:

  • 3 tbsp. extra
  • 2 tbsp. red wine vinegar
  • 1 small garlic clove (minced)
  • 2 tbsp. fresh basil (chopped)
  • 1 tbsp. Italian flat leaf parsley (chopped)
  • 1 tsp. fresh thyme
  • Salt and fresh ground pepper

Possible Toppings: Chives, Green Onions, Goat Cheese, Feta, Capers

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a large salad bowl to cool.
  2. In a bowl, whisk together all vinaigrette ingredients and season with salt and pepper.
  3. Add tomatoes, cucumber, peppers, onions and olives to perogies and toss well with vinaigrette.

Mediterranean Salad

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Warm Perogy Nicoise Salad

Warm Perogy Nicoise Salad

  • 1 pkg Pelmen Foods perogies*
  • 3 cups butter lettuce (chopped)
  • 1 cup green beans (blanched and cut in half)
  • 1 small sweet onion (thinly sliced)
  • 1 large tomato (cut in thin wedges)
  • 7 oz can flake white tuna in water (Drained)
  • 1/2 cup mixed olives
  • 3 large eggs (soft boiled, halved)
  • Salt and fresh ground pepper

Vinaigrette:

  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp capers (drained)
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red Onions
  • Grilled Chicken

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.

  2. In a large salad bowl, add lettuce and top with perogies. Add green beans, onions and tomatoes. Top with tuna and olives.

  3. In a small bowl, whisk together all ingredients for the vinaigrette.

  4. Toss the salad with the vinaigrette.

  5. Top with eggs and season them with fresh ground pepper. Serve salad immediately.

  6. Top with grated cheese, red onions and grilled chicken.

Warm Perogy Nicoise Salad

*Use any savoury Pelmen Foods perogies or pelmeni for this recipe.

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Potato Perogy Salad

Potato Perogy Salad

  • 1 bag Pelmen Foods Perogies*
  • 1/2 cup sweet pickles (chopped)
  • 3 slices cooked bacon (chopped)
  • 1 green onion (chopped)
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp parsley
  • Salt and pepper to taste

  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally. Drain and let cool.

  2. In a large mixing bowl combine mayonnaise, olive oil, lemon juice, Dijon mustard, parsley, salt and pepper.

  3. Add boiled perogies and mix well.

  4. Refrigerate for 30 min.

*Use one of the following Pelmen Foods products for this recipe:
• Pelmen Foods Potato & Fried Onion Perogies
• Pelmen Foods Potato & Cheddar Perogies
• Pelmen Foods Potato, Cheddar & Jalapeno Perogies
• Pelmen Foods Potato, Cheddar & Onion Perogies
• Pelmen Foods Potato, Herb & Garlic Perogies
• Pelmen Foods Potato & Mushroom Perogies

Potato Perogy Salad

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Kale Caesar Salad

Kale Caesar Salad

  • 1 bag Pelmen Foods Herb and Garlic Perogies*
  • 1 tbsp olive oil
  • 1/4 cup + 2 tbsp grated parmesan cheese
  • 6 cup kale (stems and tough centre removed)
  • 1/2 cup bacon pieces

Dressing:

  • 5 tbsp cottage cheese
  • 3 garlic cloves (chopped)
  • 1 tbsp Worcestershire sauce
  • 1 anchovy (in oil (optional))
  • 1/4 cup grated parmesan cheese
  • 3/4 cup canola oil
  • 1/4 cup white vinegar
  • Salt and fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red onions
  • grilled chicken

  1. Preheat oven to 500F. Line baking sheet with parchment paper.

  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.

  3. Toss with olive oil & 2 tbsp. of parmesan cheese. Place perogies on baking sheet and bake until crispy and golden, 10 mins. Turn occasionally to ensure they crisp evenly.

  4. To make dressing: Place all ingredients in food processor. Process until well combined and creamy.

  5. Place kale in a large salad bowl. Toss well with dressing, add bacon and top with crispy perogies. Serve topped with grated parmesan cheese.

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.

Kale Caesar Salad