Salad – a great option of a lung of a lunch or dinner or the remarkable snack served to hungry guests at the very beginning of a festive meal and considerably increasing them mood. Make salads with green peas, this gentle and at the same time nourishing product.
Green peas and croutons salad
Ingredients: - 150 g of fresh green peas; - 1 cucumber; - 2 leaves of a green salad; - 2 slices of white long loaf; - on 30 g of fennel and green onions; - 60 ml of olive oil; - salt.
Cut off crusts at long loaf slices, cut cores into cubes, sprinkle olive oil (20 ml), strew with a pinch of salt and spread out on a baking sheet. Bake them at 180oC till golden and ruddy color and a good crunch. Pour them on a tray and cool. Cut a cucumber on cubes, chop fennel and green onions, tear lettuce leaves. Connect the prepared vegetables and green peas in a small salad bowl, water with the remains of olive oil, salt to taste and properly mix. Strew salad with croutons and at once give on a table until they became wet.
Nourishing green peas salad
Ingredients: - 400 g of canned green peas; - 250 g of boiled chicken breast; - 1 small violet bulb; - 2 green apples (grenn Smith, golden); - 1 lemon; - 100 g of 20% sour cream; - 25 ml of olive oil; - pinch of a black fresh ground pepper; - 1/2 tablespoons of salt.
Clean a bulb and thinly chop. Squeeze out juice of a lemon, fill in with it onions and leave to be pickled for 15-20 minutes. Cut off a peel from apples, cut out cores and cut pulp on small pieces. Crush chicken fillet or sort it fingers on fibers. Merge liquid from green peas. Mix meat, fruit, beans and onions together with marinade.
Fill salad with sour cream, olive oil, pepper it, add some salt and vent before uniform distribution of components. Let's snack infuse, at least, half an hour, so the taste will be more saturated.
Green peas, bacon and nuts salad
Ingredients: - 300 g of the fresh or frozen green peas; - 6 lardons; - 100 g of dried unsalted cashew; - 50 g of green onions; - 200 g of a garden cress or arugula; - 50 ml of olive oil; - on 25 ml of light wine vinegar and lemon juice; - 20 g of mustard; - 1/3 tsps of a black sprinkling pepper.
Dry bacon in an oven or roast in a frying pan and cut with strips. Prepare green peas. If you took the frozen product, let's it thaw and lower for 2 minutes in boiled water. Put beans, ringlets of green onions in a salad bowl, fill with olive oil, wine vinegar, lemon juice and mustard sauce and remove in the fridge. Just before giving add bacon, a garden cress or arugula and the whole nutlets to salad.