Meat salads are satiety and nutritious. In this review, you will find a delicious appetizer salad with veal, eggs and green peas, which will decorate a festive and everyday table. Step-by-step recipe with a photo. Video recipe.
Salad is an obligatory dish on the festive table, although in everyday life they also often help out. Today I propose a delicious salad with veal, eggs and green peas. In composition, it is somewhat similar to the familiar Olivier salad, but it has an original difference. For example, pickled cucumbers, boiled veal and carrots are used for the proposed salad, which in the company give a unique taste. Pickled cucumber gives the dish a spice and unforgettable taste, carrots - delicate sweet notes, and meat - nutritiousness. Such a great salad is called for men, because it is hearty and contains veal meat.
It is very simple to cook it, and it will decorate any feast, both on regular and holidays. At the same time, the salad is very variable, because canned peas can be replaced with fresh or frozen peas. Use beef, lean pork, turkey, or chicken instead of veal. Pickled cucumbers replace pickled, fresh, or even pickled red onions. For dressing, mayonnaise is used, which can be replaced with sour cream with mustard or any other homemade sauce.
See also how to make a salad with pickled mushrooms and green peas.
- Caloric content per 100 g - 298 kcal.
- Servings Per Container - 4-5
- Cooking time - 30 minutes for slicing food, plus time for boiling potatoes, carrots, meat and eggs
Ingredients:
- Potatoes - 2-3 pcs.
- Eggs - 4 pcs.
- Pickled cucumbers - 3 pcs.
- Carrots - 1 pc.
- Canned green peas - 200 g
- Salt - 0.5 tsp or to taste
- Veal - 300 g
- Mayonnaise - for dressing
Step by step cooking salad with veal, eggs and green peas, recipe with photo:
1. Pre-cook until tender veal, hard-boiled eggs, potatoes and carrots in the skins. Then cool the food well. Since these processes take some time, I recommend preparing food in the evening so that you can quickly prepare a salad in the morning or evening of the next day.
So, when all the ingredients are prepared, peel the potatoes and cut them into cubes with sides of about 0.5-0.7 mm.
2. Do the same with carrots: peel and slice. The cut size of all products must be the same. Usually, if green peas are present in the salad, then all the products are cut to such a size that the salad looks beautiful.
3. Eggs, shell and cut.
4. Chop or grab the veal.
5. Dry the pickled cucumbers with a paper towel so that it absorbs all the brine, otherwise the salad will be too watery, and cut them to the appropriate size.
6. Place all prepared food in a deep bowl and add canned green peas. Put it in a fine sieve beforehand so that all the brine flows out.
7. Season salad with veal, eggs and green peas with mayonnaise and salt and mix well. Cool it in the refrigerator for half an hour and serve. Use the culinary ring for a beautiful presentation.
See also a video recipe on how to make a salad with cabbage, eggs and peas.
