Green Pea Salad - General Cooking Principles
Most likely, at the thought of a salad with green peas, the traditional festive salad “Olivier” comes to mind. But do not limit the culinary imagination to one single dish. There are many great recipes for salads with green peas - vegetables, meat and even fruit. But before talking about salad recipes, it should be noted that green peas are very useful. It has been cultivated for many centuries on the territory of our state and is of three varieties. However, for the preservation most often used one variety - sugar peas. Also it is also called cerebral - for similar gyrus. This product is very useful for children and adults, as it is rich in protein (40% of the composition), which is easily digested and more useful than protein from meat and dairy products. In addition, peas are useful due to the high content of carbohydrates, which contain more than 50%.
Salad with a green pot - preparing food and dishes
Did you know that in Soviet times the demand for canned peas exceeded the demand for canned meat and sprats in oil? The time has changed, but polka dots are still in demand. Hostesses of the whole world cook tasty soups from canned peas, use it as a separate garnish dish. After all, if you just fill the peas with butter or mix with sour cream, you get a great dish that is tasty to eat with meat or just like that. Well, and since canned peas do not lose their beneficial qualities and properties in the preservation process, it can be used as an integral part of a healthy vitamin salad with green peas.
How to make the choice of green peas, because on the shelves of the store so many products from different brands? You can purchase any product that you want, most importantly follow the following principles:
Do not purchase green peas at a price below the market average. Give preference to products at an average or slightly above average price. It is very good if the products are from a well-known or well-established manufacturer.
Pay attention to storage periods. Preservation of peas does not require preservatives, but if it is stated on the can with peas that peas can be stored for 2-3 years, it is not worth buying such products. Most likely, the manufacturer has well added preservatives for long-term storage of the product, thereby spoiling it and reducing the useful qualities of the peas to zero. How and in what dishes is it best to serve salads with green peas? If it is a meat salad, then best served in deep dishes. In such a bowl, the salad will continue to be soaked in juicy dressing, while on a flat bowl the salad with green peas will quickly drain. Salad, if cooked with a light dressing, or fruit salad, you can serve portions or on a flat bowl.
Before preparing the salad, prepare a knife, a few deep plates where you will place the salad components, a board.
Green Pea Salad Recipes:
Recipe 1: Green Peas Salad
Canned green peas blend well with pickled mushrooms. Try making a salad of these ingredients by adding red pepper and fresh tomatoes. On the preparation of this dish you will need 10-15 minutes, and at the exit you will receive a hearty snack vegetable salad. The undoubted advantage of a salad with a green pot is the ability to cook it at any time of the year.
- Green canned peas 150 grams
- Marinated mushrooms 150 grams
- Cherry tomatoes 5-6 pieces
- Bulgarian pepper 1 piece (yellow)
- Onion small 1 piece
- For dressing - olive oil, salt, pepper
Open the canned peas, drain the liquid.
Marinated mushrooms cut.
Pepper and tomatoes wash. Pepper seed, cut into strips. Cherry tomatoes, cut each into two halves.
Peel the onion, chop it into thin half-rings.
Mix the ingredients, season the vegetables with oil, salt and pepper. Salad with green peas is ready!
Recipe 2: Salad with green peas and sprats
Delicious fish salad with green peas and sprats, which is prepared in 10-15 minutes.
The basis of this salad is canned fish, boiled egg and canned green peas.
- Sprats - canned 1 bank
- Egg - 2 pieces
- Salted hard cheese 150 grams
- Onion 1 piece
- Canned green peas 150 grams
- For dressing - egg yolk, olive oil, 2 tablespoons of Dijon mustard
Boil the eggs, - for 7-8 minutes in boiling water, then cool and clean. Cut the egg into cubes.
Sprats and polka dots open. Drain the fish from the fish and cut it finely with a knife. Drain liquid from peas.
Shred onion finely.
Rub cheese on a fine grater.
Blender or mixer at high speed, mix egg yolk, olive oil, salt and mustard. Instead of mustard you can use mustard seed.
Combine all the ingredients, enter the dressing, and serve the salad with green peas and sprats.
Recipe 3: Salad with green peas and ham
Delicious, hearty salad will turn out, if you cook it from ham, pickled mushrooms and green peas. In addition, add to this salad a little carrot, best cooked in Korean.
- Ham 200 grams
- Marinated mushrooms 200 grams
- Onion 1 piece
- Korean carrots
- Canned peas 150 grams
- Parsley fresh
- For dressing - sour cream, salt
Ham cut into cubes or straws.
Korean carrots squeeze juice.
Open the canned peas, drain the liquid.
Mushrooms cut each in half.
Peel the onion and finely chop into thin rings.
Wash the parsley and chop finely.
Combine all the ingredients, season the salad with green peas with sour cream and salt.
Recipe 4: Salad with Green Peas “Venetian”
Boiled tongue, capers, green peas, cheese - this is a magnificent “Venetian” salad. The process of its preparation is somewhat lengthy, since the tongue is boiled long enough. For this salad you can use both pork tongue and beef.
- Pork tongue 400 grams
- Capers 150 grams
- Young carrots 2 pieces
- Hard cheese 2000 grams
- Green Peas 150 grams
- For dressing - sour cream, mayonnaise, salt
Boil the tongue until cooked (in boiling fire on low heat for 40-50 minutes) then cool the meat, cut it into thin strips.
Wash carrots thoroughly and clean from the ground and tails, then rub on a medium grater. Open the peas, drain the liquid.
Grate hard cheese on a coarse grater.
Mix mayonnaise and sour cream, combined in two to one. You can choose proportions. If you want to make the dressing more fat, you need to use more mayonnaise. If lighter, then give preference to more use of sour cream.
Mix chopped tongue, peas, cheese, capers, carrots and season with a mixture of mayonnaise and sour cream.
Recipe 5: Salad with green peas and apricot
Perfectly light summer salad with fresh green peas, apricot and almond. This dessert is prepared very quickly, but before serving it must be put in the fridge for an hour and a half.
- Fresh green peas 200 grams
- Fresh apricot 300 grams
- Almond nut 50 grams
- For refueling: 2-3 tablespoons of orange juice
Apricot wash and remove the bones from the fruit. Crush the apricots with a blender or rub them through a sieve.
Chop the almonds with a knife or blender as small as possible.
Mix apricots, peas, add a little juice. Put the salad in the fridge.
After an hour and a half, a salad with green peas is ready to serve. Sprinkle it with chopped almonds.
Salads with green peas - secrets and useful tips from the best chefs
It is best to buy peas not in glass, but in cans. Clear glass is “attacked” by the sun's rays, which negatively affects the quality of the peas, while the tin protects the product.
Meat salads with a green pot are best decorated with flax seed, sesame, and milk thistle. Fruit and vegetable salads - chopped nuts, raisins.