I offer a hearty vegetable salad with meat and peas. The male half will definitely like it, and is perfect for both breakfast and dinner. Step-by-step recipe with a photo. Video recipe.
Salads with meat are very popular due to their high nutritional value and excellent taste. Meat salads are a large category of dishes that includes dishes from various meats. Canned peas are a frequent visitor to the refrigerators of many families. It has a pleasant taste, delicate texture, piquant aroma and goes well with a large number of products. This number also includes any meat (pork, beef, veal, poultry), as well as various vegetables (cucumbers, onions, potatoes, beets, carrots). Salad recipes with peas and meat are unique and varied. Each housewife has her own recipe for preparing such a dish. And today I propose to make a snack vegetable salad with meat and peas.
This original and hearty dish will be appreciated by the household, and it will also decorate any festive table. It is very simple to prepare it, and for a more attractive look, it can be decorated with sprigs of fresh herbs. By the way, it is better to buy canned peas in a glass jar, and be sure to read the composition. Since it should not contain preservatives, and the set of products, the less the better. Also inspect the jar for damage.
See also how to make a warm assorted vegetable salad.
- Caloric content per 100 g - 296 kcal.
- Servings Per Container - 4-5
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes, carrots, eggs and meat
Ingredients:
- Potatoes - 2-3 pcs.
- Pickled cucumbers - 2 pcs.
- Mayonnaise - for dressing
- Eggs - 4 pcs.
- Canned green peas - 300 g
- Carrots - 1 pc.
- Green onions - small bunch
- Veal - 250 g
- Salt - 0.5 tsp or to taste
Step by step cooking vegetable salad with meat and peas, recipe with photo:
1. Pre-boil potatoes in their uniforms and cool completely. Then peel and cut into medium sized cubes about 5 mm.
2. Boil carrots in a peel, cool, peel, cut and send to a bowl with potatoes.
3. Boiled eggs in hard and chilled, peel, cut into the same size as the previous vegetables, and send to a bowl with all products.
4. Dry the pickles with a paper towel to remove all the pickle and cut into cubes.
5. Boil the meat in advance and cool. Chill it in the broth to make it juicier. Then cut into pieces or grab and add to the bowl to all foods.
6. Wash green onions, dry with a paper towel and chop finely.
7. Tilt the canned green peas on a fine sieve and leave for 5-10 minutes to drain the brine. Then send to a container with all products and add mayonnaise.
8. Stir vegetable salad with meat and peas, chill in the refrigerator for 20-30 minutes and serve.
See also a video recipe on how to make a salad with green peas and fresh cabbage.
