A delicious salad of green peas and eggs: a recipe for cooking

In the modern world, salads are present in national cuisines of all countries. And the explanation for this is obvious. Salads often consist of fresh vegetables or fruits. Which means they are very useful. And, which is also important, easy to prepare. I chopped vegetables into a salad bowl, seasoned with sauce - and serve. In our century, when housewives come tired of work in the evening, salads become a real salvation.

But how to make cooking a snack take just a couple of minutes? Yes, just include green peas in the recipe! It does not need to be peeled and boiled, as, for example, potatoes, cut, like other vegetables. He opened a jar of canned food, thawed peas or threw a handful of fresh, if it happens in the summer - and you're done. It remains to think what to add to the main ingredient and how to season the dish. In this article you will find a selection of the best green pea salad recipes. We hope that they will help you easily and quickly prepare delicious dishes.

Universal Salad Formula

It may seem to an inexperienced person that there are no canons in preparing a snack. Say, you can crumble into the dish a little bit of everything that is in the refrigerator, and you get a salad. But this is a profound error. In this salad there should be three components:

1. Refreshing (usually green vegetables).
2. Nourishing (meat, fish, seafood, cheese, eggs, pasta, rice). But it can also be high-calorie vegetables, such as potatoes.
3. A sauce that turns a mixture of ingredients into one flavor whole, and also allows the components of the dish to fully open.

Based on this universal formula, we will look for related products for our delicious green pea salad. First, let's deal with the main ingredient. What component is green peas - saturating or refreshing? On the one hand, there is a lot of protein in the product. Therefore, pea soup is so satisfying. This product has many useful macro- and microelements.

Green grains are a source of calcium and potassium, phosphorus and iron, as well as other useful things for the body. We will not use dry peas. And its green appearance can be called refreshing. Thus, we can conclude: all products are suitable for the main component.

The easiest salad

It is easiest to use canned green peas for snacks. It does not need to be peeled like fresh. It does not require defrosting. But, buying a jar of green peas, you should not skimp. After all, this is the main, dominant ingredient. He sets the tone for the whole salad. Therefore, we choose peas of brain varieties and a good firm.

We will add our calorie snack to hard-boiled eggs. On a standard jar of peas, they will need four pieces. Since our main ingredient is not fresh, crispy, we also need a refreshing component. In a simple salad of canned green peas and eggs, onions will serve them. You can take sweet, Yalta, or bitter, purple.

We chop a small onion not very finely. Kroshim boiled eggs. We express the jar of peas, add the grains to the salad. Mix and salt, seasoning the dish with a pinch of black pepper. You can fill the salad with ordinary unrefined vegetable oil or sour cream. If you have boiled eggs on hand, it takes exactly three minutes to prepare the dish.

Simplified Olivier

Paradoxically, it is a fact: the salad, which was invented by the French chef, is called "Russian" all over the world. And only in the territory of the post-Soviet space the dish bears the name of its creator - Olivier. New Year’s salad of green peas and eggs can be prepared more simply, and its taste will not deteriorate at all. After a quarter of an hour, a hearty dish can be served on the table.

1. While two eggs, 2 carrots and 4 potatoes in “uniforms” are boiled, peel and chop one large apple into small strips.
2. Chop 3 pickled cucumbers and 200 grams of ham.
3. Drain and put a jar of peas in the dish.
4. We will extract from the container and chop 100 grams of pickled mushrooms (any edible, but better butter).
5. While the cooked vegetables cool, chop the eggs. Peel potatoes and carrots. Cut into a small cube. Salt, mix.
6. Season the appetizer with mayonnaise.

Cocktail salad

Shrimp can turn any, even the most everyday dish, into an exquisite meal. Since seafood itself contains a lot of protein, we will remove the eggs from the recipe this time. Salad of green peas and boiled shrimp is very simple. And it is customary to serve it in portioned bowls.

1. We put one carrot in a peel. Shrimp cook much faster. It is enough for them to boil in boiling water for two minutes.
2. Leave the carrots and seafood to cool and do salad dressing.
3. Mix in equal proportions (100 grams) sour cream and mayonnaise. Add a tablespoon of grated horseradish. Salt the sauce to taste.
4. Now back to the salad. Peel the carrots and cut them into cubes.
5. Similarly, chop one large or two medium cucumbers. It is better to remove the peel from ground vegetables.
6. Shrimp completely cleaned. If they are large, then we divide them into parts.
7. We strain the jar of canned peas. Pour the grains into the salad.
8. Stir. Dress with sauce and arrange on portioned bowls, decorating the dish with a sprig of fresh herbs.

Summer salad

This recipe should be noted for those who for some reason are wary of eating fatty and thick sauces. We will prepare a summer salad of fresh green peas. This component is more refreshing than saturating. Calories the dish will add two hard-boiled eggs. And since we have a summer snack, we will take a lot of greens.

1. Wash a bunch of lettuce leaves, carefully shake off excess water and tear with your hands in a dish.
2. Small bundles of dill and parsley finely chopped with a knife.
3. Peel the eggs and grate them.
4. Add a handful or two of fresh green peas.
5. For dressing, mix a tablespoon of olive oil and lemon juice.
6. Salt and let the salad soak in the sauce for about ten minutes.
7. If you want to make this dish more nutritious, fry the crumbs of white bread, cut into medium cubes, in butter. Sprinkle these croutons on top of the finished snack.

Winter salad of cabbage, green peas, eggs and potatoes

This appetizer is so satisfying that it can be served instead of a side dish for meat dishes. First, prepare a dressing, putting 3-4 potato tubers and three eggs to cook “in their uniforms”. Three horseradish - we need him a teaspoon. Mustard is the same amount. Of the many varieties of seasoning you should choose Dijon, with whole grains.

1. Mix horseradish, mustard and three tablespoons of mayonnaise thoroughly.
2. Clean and cut the boiled and cooled potatoes with medium cubes.
3. We do the same with eggs. Only cut them finer.
4. Add a handful of sauerkraut and scalded onion scalded with boiling water.
5. We spread a jar of green peas (the liquid, of course, is pre-drained).
6. Salt the salad to taste. Season with black pepper and nutmeg.
7. We spread the thick sauce and knead our salad of cabbage, green peas, eggs and potatoes.

This appetizer can be served as a side dish not only for hot meat dishes. Salad will go with a bang and to herring or smoked mackerel for a cold dinner.

Original Vinaigrette

Four beets in a peel bake in the oven. However, for simplicity, they can be washed and boiled together with other vegetables in “uniforms” - two potatoes and one carrot. But you need to remember that beets reach the desired condition longer. So before you pull the vegetables out of boiling water, you need to try them with a fork. While the ingredients for the beetroot and green pea salad are cooked, dice four pickled cucumbers.

1. We measure out 200 grams of sauerkraut. If necessary, wash it a little or chop it.
2. We scoop a jar of green peas.
3. Cool boiled root vegetables, clean and cut into the same cubes as cucumbers. Salt the salad and stir it.
4. For dressing, we combine two tablespoons of extra virgin olive oil and lemon juice.
5. Add mustard to the sauce to taste. Refuel, let stand in the refrigerator for half an hour.

Cheese salad

First, boil hard-boiled three eggs. We clean them, carefully remove the yolks and grind them with a fork. In this mass of three 200 grams of cheese. We clean a large onion, chop it finely. If you do not like the bitterness of this product, then you can pour boiling water over it. After this, water should be carefully decanted. We spread in a total mass of 200 grams of canned or thawed fresh green peas. Finely chop a bunch of dill. Protein cut large. Stir everything and salt. For dressing, combine sour cream with mayonnaise in a 1 to 2 ratio.

Green pea cheese salad and eggs can be made puff. The first (lower) layer is cheese with yolk. Then we place onions, peas, protein and, finally, greens. This dish can be made in the format of a buffet snack. In this case, we leave whole halves of proteins. A mass of yolks, cheese, greens and a finely chopped onion (the latter is recommended to be softened until tender) is seasoned with mayonnaise. We spread it in the recesses of egg whites.

Vitamin Light Salad

This dish can be made in the summer. Salad of green peas, eggs and radishes do not saturate too much. Therefore, it is permissible to add a little more sweet canned corn. If there is young fresh peas, even in pods, then it should be preferred to a canned product.

1. So, we cut ten large radishes into thin circles. Finely cut a bunch of green onions.
2. Mix 300 grams of peas and 200 grams of corn.
3. We are preparing a gas station. To do this, pour three tablespoons of olive oil into a jar with a screw cap and half of it - lemon juice and balsamic vinegar.
4. Pour a pinch of sugar and salt.
5. Tear with your hands the leaves of basil and mint.
6. Screw the lid on and shake it vigorously until the oil with vinegar and lemon juice “gets married”. With this dressing we water an appetizer.

Hearty salad

The algorithm is simple:

1. Hard boiled four eggs. Clean, cut into small cubes.
2. Peel the fresh large cucumber. For salad, you can use salted or pickled vegetables. From these two cucumbers, the peel is not removed, but the tips are simply removed.
3. Peel three cloves of garlic.
4. Cucumber cut into thin strips. Garlic can be chopped finely with a knife or minced.
5. From a bunch of parsley we separate a few leaves for decoration. The rest is finely cut to coarse stems.
6. We express a jar of canned peas. Mix the grains with the rest of the ingredients.
7. To increase the calorie content of the salad of cucumber, eggs and green peas, add 100 grams of cooked sausage. We cut it like a cucumber, thin straws.
8. Refuel with mayonnaise, do not forget to salt.

Aioli sauce will even increase the calorie content of a dish. But in this case, it is better not to add garlic to the snack.

Variation of the previous recipe

A salad of cucumber, eggs and green peas can be made a festive dish, if instead of boiled sausage, boiled beef or pork tongue is used. This meat should also be cut into thin strips.

1. Separate the yolks from the boiled eggs. Only finely chopped squirrels will go to the dish.
2. Mix the salad as described in the previous recipe. The resulting mass will start tartlets.
3. We rub on top the egg yolks. On this "cake" lay a drop of aioli sauce or mayonnaise.
4. You can do otherwise, and serve stuffed eggs to the festive table. Then the yolks go to the snack, and the squirrels serve as “boats” for serving the dish.

Cod liver salad with green peas

The hero of our story gets along well with other products, including fish. You can even cook a "fur coat" with green peas. But here we give a recipe for a festive salad - with a cod liver, considered a delicacy.

1. Cook the jacket potato tuber and two eggs.
2. We cut the small onion very finely.
3. Dice potatoes.
4. We separate the yolks from the eggs by chopping them with a fork along with 250 grams of cod liver. If the mass comes out too dry, add oil from the jar where the delicacy was located.
5. Combine this cod mass with potatoes and onions.
6. Add 150 grams of strained green peas.
7. Salt pepper, season with butter from a can of cod liver oil.
8. Lettuce spread in tartlets.
9. We cut egg whites very finely or three.
10. Cut a quarter of lemon into thin slices.
11. Sprinkle the salad in the tartlets with proteins. Garnish with lemon.

Liver salad

Now let's see if green peas are well combined with offal. To cook beef liver, you have to tinker. It is necessary to soak it, carefully remove the film, cut out all the bile ducts. To cook the liver in one piece, you should boil a liter of water, put the by-product there, wait until the liquid again begins to boil. Then drain it. Pour cold water again and cook over low heat. Depending on the size of the liver, it will be ready in 40 minutes - an hour.

While the offal is cooling, let’s take a salad. We chop as small as possible two hard-boiled eggs, an onion and a bunch of parsley. Cut the liver into small cubes. Add a jar of peas. Mix everything, salt and season with spices. Season the liver salad with green peas and mayonnaise.

Similar recipe

An appetizer can be made easier by excluding eggs from the list of ingredients. Instead, we add vegetables - cucumbers and tomatoes. And take the liver more dietary, chicken.

1. Three hundred grams of offal are cleaned of films, cut into small plates and fry until cooked in vegetable oil. Do not forget that you need to salt the liver at the very end, otherwise it will become hard.
2. Spread the fried pieces on paper towels to remove excess fat.
3. We cut two tomatoes and 2 cucumbers into thin slices.
4. Add half a jar of green peas and cooled offal. Add to taste.
5. We season liver salad with cucumbers, green peas and tomatoes with mayonnaise.
6. Appetizer served on lettuce leaves. The dish is decorated with a sprig of dill.

Spring salad

Many gourmets agree that the best combination of tastes in green peas (both canned and fresh) is obtained with cucumbers. This duo is often complemented for fullness with boiled eggs. You can simply mix all three components and season with your favorite sauce - it will also turn out delicious. For the festive option, you can build a puff salad of cucumbers, eggs and green peas. In this embodiment, the yolks should be separated from the proteins. The latter will make up the bottom layer of the dish. Grated yolks decorate the top of the salad.

And in the spring we can add some seasonal vegetables to the classic trio (canned peas, cucumbers and eggs): radishes, green onions, lettuce leaves, and in summer even cherry tomatoes or peppers. If you follow the figure, you can fill up such an appetizer with olive oil and lemon juice or natural yogurt. Want to add a calorie dish? Then just chop the crab sticks into it and season with mayonnaise.