A salad in a glass with sausages, carrots, cucumbers and eggs cooks quickly, it turns out delicious and satisfying. You can serve it in a salad bowl or in portions, both for dinner and on a festive table. Step-by-step recipe with a photo. Video recipe.
This wonderful salad in a glass with sausages, carrots, cucumber and eggs is a great alternative to the Olivier salad. It can be made very quickly, since sausages do not require pre-frying or boiling, and carrots with eggs can be prepared in advance, for example, in the evening. Then a hearty quick snack will be ready to eat in just 20 minutes. It can be served on the everyday table for lunch or dinner. The salad will come in handy if unexpected guests come, and it is also not a shame to use it as a festive snack at a gala event. In the proposed recipe, the salad is made out in portions in a glass. But you can mix all the products and make it in one salad bowl, and for a festive serving, arrange it in baskets or put it on toast.
In addition, the salad can be made in a light variation with fresh young vegetables. In this case, it is better to use not heavy mayonnaise, but to make a light dressing based on vegetable oil and lemon juice. Fresh carrots, young peas and gherkins will make the salad taste fresher and, thanks to the dressing, easier on the stomach. If, on the contrary, you want to make the salad more satisfying, add boiled potatoes to the composition, which you put in one of the layers.
See also how to make beetroot salad with sausages, cheese, eggs and cucumbers.
- Caloric content per 100 g - 189 kcal.
- Servings - 2
- Cooking time - 20 minutes for slicing food, plus time for boiling and cooling carrots and eggs
Ingredients:
- Carrots - 1 pc.
- Canned green peas - 2 tablespoons
- Smoked sausages - 2 pcs.
- Mayonnaise - for dressing
- Pickled cucumbers - 2 pcs.
- Eggs - 2 pcs.
Step by step preparation of salad in a glass with sausages, carrots, cucumber and eggs, recipe with photo:
1. Pre-boil the carrots in the peel and cool well. Then peel and cut into cubes about 5mm sides.
2. Pick up the portioned glasses in which to place the chopped carrots.
3. Drizzle a thin layer of mayonnaise over the carrots.
4. Dry the pickled cucumbers with a paper towel to remove all the pickle, cut off the ends and cut to the same size as the carrots.
5. In glasses put the next layer of sliced cucumbers, which are also greased with mayonnaise.
6. Peel the sausages from the packaging film and cut, like all previous products.
7. Put a layer of sausages in glasses with food and brush them with mayonnaise.
8. Hard boil the eggs and chill in ice water. Peel and cut into cubes.
9. Add the sliced eggs to the glass and drizzle with mayonnaise.
10. Garnish the salad in a glass with sausages, carrots, cucumber and eggs with canned green peas. Add green leaves if desired and serve the treat to the table. Usually, such portioned salads are not prepared for future use. They are served immediately after preparation. One glass of this salad is meant for one eater.
See also a video recipe on how to make chicken salad.
