Salads with green peas

Green pea salads are incredible appetizers that have many interpretations. Most recipes can be implemented as quickly as possible. Such salads are a lifesaver for busy people. The appetizer is quite appetizing and easy to make. Peas for salads are used canned and frozen. It gives salads its own zest. Salads are prepared for holidays and for every day. Save recipes and bring them to life!

Salad with canned green peas, egg and cucumber

Salad with canned green peas, egg and cucumber is a simple treat that can be prepared in a matter of minutes. You can eat this incomparable salad with almost no restrictions, without fear that something will be deposited on the sides. A light salad won't hurt if you cook it for dinner.

1. 
   Combine the ingredients for a light salad.Rinse and dry the lettuce leaves and cucumbers.
2. 
   Cut the cucumbers into cubes, removing the “butts”. Choose young vegetables. Overgrown fruits have large seeds. If you use these cucumbers, remove the seeds with a spoon.
3. 
   Boil chicken eggs in salted water. Cool, peel and finely chop.
4. 
   Tear the lettuce leaves with your hands and place in a bowl.
5. 
   Open the can of canned peas and strain through a sieve. Place the peas in a salad bowl. Add chopped chicken eggs and chopped cucumbers. Mix the ingredients.
6. 
   Salt the salad and season with mayonnaise. Stir.
7. 
   Divide into portions and treat to family and friends. Bon appetit!

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Olivier salad with green peas

Olivier salad with green peas used to be considered the main dish on the New Year's table. Today, Olivier is prepared regardless of the occasion. A hearty and tasty salad lifts your spirits with its bright colors. Many people like the treat and have different interpretations of its execution.

Cooking time – 1 hour 00 minutes

Cooking time – 25 min.

Portions – 4

Ingredients:

• Pickled cucumbers – 3 pcs.
• Carrots – 1 pc.
• Canned peas – 300 gr.
• Chicken eggs – 3 pcs.
• Potatoes – 3 pcs.
• Boiled sausage – 300 gr.
• Salt - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Boil the carrots and potatoes in advance, after rinsing them from sand. Cool the vegetables. Hard-boil chicken eggs and cool. Place the ingredients in one place for convenience. Uncork a can of canned peas. Drain the liquid.

Step 2. Peel the boiled potatoes. Cut into cubes and place in a bowl.

Step 3. Peel the boiled carrots. Cut into cubes and add to potatoes.

Step 4.Peel the chicken eggs and finely chop them. Add to vegetables in bowl.

Step 5. Cut the pickled or pickled cucumbers into cubes and add to the chopped ingredients. With pickled cucumbers, the salad turns out brighter. But this time I only had salted ones. It turned out interesting too.

Step 6. Peel 300 grams of your favorite boiled sausage and cut into cubes. Smoked sausage would work too, but I like it with cooked sausage. Add to salad.

Step 7: Add the canned peas to the bowl with the ingredients.

Step 8. Season with salt and mayonnaise. The amount of sauce depends on your preference. If you overdo it, the salad will become watery.

Step 9. Stir the salad well.

Step 10. Divide the Olivier into portions. Treat your loved ones and enjoy with pleasure!

Canned pea and cabbage salad

Canned pea and cabbage salad is a great, light addition to a hearty lunch or dinner. A simple and budget salad will not burden you with its preparation. A mega quick snack in minimal time is a godsend for busy people. Zoo lovers will not miss this masterpiece.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• White cabbage – 500 gr.
• Radishes – 0.5 bunches.
• Green onions – 0.5 bunch.
• Canned green peas – 150 gr.
• Unrefined vegetable oil – 3 tbsp.
• Table vinegar 9% – 1 tbsp.
• Granulated sugar - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Chop half a kilogram of white cabbage using a shredder or a special hatchet. It is also very convenient to do this with a vegetable peeler. The cabbage turns out thin and the salad is tender.

Step 2.Rinse half a bunch of radishes and trim off the stems. Cut the radish into cubes.

Step 3. Half a bunch of your favorite greens, I have green onions, rinse and dry. Chop not too finely. Dill will go amazingly with vegetables.

Step 4. Combine the chopped ingredients in a large bowl. Salt and sugar. Season with ground pepper. Stir.

Step 5. Uncork the can of canned peas and drain the liquid through a sieve. Place the peas in a salad bowl.

Step 6. Mix again until all ingredients are combined.

Step 7. Dress the salad with vinegar and unrefined oil. Stir it up.

Step 8. Place the light salad in a salad bowl. Treat your loved ones. Bon appetit!

Salad with green peas and smoked sausage

A salad with green peas and smoked sausage requires minimal time and turns out quite appetizing. Smoked sausage adds some piquancy and zest. Quite an option for friendly gatherings or a festive celebration. A minimum of ingredients that can be found in any store can easily turn into an amazing dish.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• White cabbage – 300 gr.
• Canned green peas – 200 gr.
• Greenery - for decoration.
• Smoked sausage – 200 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise – 2 tbsp.

Cooking process:

Step 1. Collect ingredients according to the list for a delicious salad.

Step 2. Shred 300 grams of white cabbage using a shredder or a special knife. If you don’t know how to chop finely, it’s convenient to do this with a vegetable peeler.

Step 3. Transfer the cabbage shavings to a deep bowl. Salt and pepper to taste.

Step 4.Rub the cabbage thoroughly with your hands to make it softer.

Step 5. Cut 200 grams of your favorite smoked sausage into strips.

Step 6. Transfer to cabbage.

Step 7. Uncork the can of canned peas and drain the liquid through a sieve. Place the peas in a salad bowl.

Step 8. Season the salad with mayonnaise. Stir. Taste for salt. Don’t overdo it, the sausages themselves are quite salty.

Step 9. Divide into portions. Rinse and dry your favorite greens. Decorate the appetizer and serve it to your guests. Bon appetit! Eat and have fun!

Crab salad with green peas

Crab salad with green peas is an interesting interpretation that will pleasantly surprise everyone who likes to experiment. The combination of products is more than perfect. This unusual snack will drive you crazy. Unlike a traditional salad with rice, this option, in my opinion, comes out more tender and lighter.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Crab sticks – 240 gr.
• Carrots – 150 gr.
• Canned green peas – 0.5 cans.
• Chicken eggs – 2 pcs.
• Hard cheese – 50 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Mayonnaise – 60 ml.

Cooking process:

Step 1: Stack your ingredients to create a fancy appetizer. Rinse the chicken eggs and boil them in salted water in advance. Cool the eggs by pouring cold water. Wash the carrots with a brush and boil them, then let them cool completely. Uncork the can of canned peas and drain the liquid through a sieve.

Step 2. Peel the crab sticks from the shell and cut into cubes. Prepare a plate where you will collect the snack. Place a cooking ring in the center and form the first crab layer.

Step 3.Season with mayonnaise and distribute among sticks.

Step 4. Peel the cooled carrots, divide into cubes and distribute in the next layer. Lightly salt, pepper and coat with mayonnaise.

Step 5: Next, add canned green peas.

Step 6. Peel the cooled eggs, cut into cubes and distribute over the peas. Salt, pepper and grease with mayonnaise. Products can be cut or grated. This will not affect the taste in any way.

Step 7. Grate your favorite hard cheese and sprinkle on top.

Step 8. Carefully, so as not to spoil the beauty, remove the culinary ring.

Step 9. Decorate the salad to taste and serve to guests.

Step 10. The snack comes out aesthetically attractive and bright. Eat beautifully and with pleasure. Bon appetit!

Salad with chicken, green peas and cucumber

A salad with chicken, green peas and cucumber, in my opinion, is considered low-calorie if the dressing is changed, for example, to natural yogurt with spices. The snack is protein-rich and quite filling, suitable for a late dinner. In my opinion, this is a simplified “pop” version of “Olivier”.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 3

Ingredients:

• Boiled chicken – 300 gr.
• Canned peas – 300 gr.
• Chicken eggs – 4 pcs.
• Fresh cucumbers – 200 gr.
• Onions – 1 pc.
• Greens - to taste.
• Salt - to taste.
• Mayonnaise – 150 gr.

Cooking process:

Step 1. Boil chicken eggs and chicken meat, adding salt to the water. I usually use chicken pulp. Rinse and dry the cucumbers. Open canned peas and discard liquid. If you don't have boiled chicken, it will take significantly longer to cook.

Step 2.Cut the washed cucumbers into cubes and place in a deep bowl. Choose a vegetable that is firm and not watery.

Step 3. Peel the onion and chop it as you like. I traditionally use cubes. Add to cucumbers.

Step 4. Then pour in the canned peas.

Step 5. Peel the cooled chicken eggs from their shells. Cut into cubes and add to salad.

Step 6. Cut the boiled chicken meat into cubes or tear it into fibers with your hands. Add to other ingredients.

Step 7. Season with mayonnaise or other dressing.

Step 8. Wash, dry and chop your favorite greens. Pour into salad. I use dill and green onions.

Step 9. Add salt and season with your favorite spices if desired. Ground pepper will be appropriate. Mix the ingredients.

Step 10. Place the aromatic appetizer in a beautiful salad bowl. Serve to guests. Bon appetit!

Salad with sprats and green peas

A salad with sprats and green peas will seem strange at first glance. At first you will think that the ingredients are simply incompatible. However, once you try it, you will change your mind. Sprats add a bright zest to the appetizer. The salad comes out aromatic and with spicy notes. Eat varied and with pleasure!

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Sprats in oil – 1 jar.
• Chicken eggs – 2 pcs.
• Hard cheese – 70 gr.
• Canned green peas – 200 gr.
• Mayonnaise – 70 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients according to the recipe. Uncork the can of canned peas and sprats, get rid of the liquid and oil. Rinse and hard-boil chicken eggs, adding water.

Step 2.Pour the canned peas into a deep bowl. Cool the chicken eggs completely, peel them, cut into cubes and add to the peas. Grate the hard cheese. Add cheese shavings to other ingredients.

Step 3. Mash the sprats with a fork and add to the salad.

Step 4. Season with salt, pepper, and mayonnaise. Stir until all products are well combined.

Step 5. Divide the fragrant salad into portions and treat it to your family and friends. Bon appetit!

Beet salad with herring and green peas

Beetroot salad with herring and green peas is an appetizer that resembles either a vinaigrette or a herring “under a fur coat.” But this tandem looks as amazing as it tastes. An elegant salad will remain the center of attention at any feast.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Potatoes – 200 gr.
• Beets – 140 gr.
• Canned green peas – 150 gr.
• Carrots – 100 gr.
• Pickled cucumber – 150 gr.
• Salt - to taste.
• Salted herring – 100 gr.
• Vegetable oil – 2 tbsp.
• Dill - to taste.
• Green onions - to taste.

Cooking process:

Step 1. For the salad, I recommend baking the vegetables in the oven, microwave, or steaming them. Root vegetables will taste better than cooked in water. It will be faster in the microwave. Wash the vegetables and cook in the microwave for 10 minutes at the highest power. Then cool and peel.

Step 2. Cut the peeled carrots and beets into cubes and place in a bowl.

Step 3: Open the canned peas and discard the liquid. Pour over vegetables.

Step 4. Cut the boiled potatoes using the same method as the beets and carrots. Add to bowl.

Step 5.Cut the pickled cucumbers and place them in a bowl with the ingredients.

Step 6. Strain the salted herring from the oil, chop and add to the vegetables.

Step 7. Rinse the dill sprigs, dry, chop and add to the ingredients.

Step 8: Season with salt if necessary. Season with sunflower oil. Mix the ingredients well. If the herring is too salty, there is no need to add salt.

Step 9. Using a cooking ring, place the bright salad onto the prepared dish. Decorate the top with pieces of herring and green onions. Eat with pleasure. Bon appetit!

Salad with squid and green peas

Salad with squid and green peas is a high-protein light snack that will conquer everyone who is afraid of consuming extra calories. If desired, the dressing can be changed to Greek yogurt or sour cream with mustard. The salad will lift your spirits and leave you with maximum pleasant emotions, applause and applause.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 6

Ingredients:

• Squid – 500 gr.
• Cucumbers – 200 gr.
• Canned green peas – 340 gr.
• Crab meat or crab sticks – 200 gr.
• Chicken eggs – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill greens - to taste.
• Mayonnaise – 100 gr.

Cooking process:

Step 1. Boil chicken eggs hard-boiled, adding salt to the water. Choose cucumbers that are firm and without a watery center.

Step 2. Pour boiling water over the squid, peel off the shell and chitinous plate. Rinse, throw into the pan. Fill with water and boil for 3 minutes.

Step 3. Turn the boiled squid into strips.

Step 4. Cut the cucumbers into cubes, removing the “butts”.

Step 5. Chop the crab meat or sticks as you like.

Step 6. Rinse the dill sprigs, dry them, and chop them.

Step 7Peel the cooled boiled eggs and grate them on a coarse grater. Add to deep bowl.

Step 8. Place the chopped ingredients in a bowl with eggs. Add canned peas. Pepper and salt. Stir.

Step 9. Add mayonnaise to the salad. Stir to combine ingredients.

Step 10: Divide the protein snack into portions. Treat your guests and receive compliments. Bon appetit!

Salad with tuna, canned and green peas

Salad with tuna, canned and green peas is a hearty, savory appetizer that will easily diversify your menu and will most likely become a favorite. Pickled cucumbers give an unusual, pronounced taste. I love this amazing recipe for its simplicity and ease.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Canned tuna – 160 gr.
• Pickled cucumbers – 100 gr.
• Canned green peas – 200 gr.
• Potatoes – 3 pcs.
• Chicken eggs – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Mayonnaise – 100 gr.

Cooking process:

Step 1. Wash the potato tubers with a vegetable brush, place in the microwave and cook for 10 minutes at maximum power. Cool and peel. Cut the peeled potatoes into cubes and place in a bowl.

Step 2. Open the can of canned tuna and drain the liquid. Mash the fish with a fork and add to the potato cubes.

Step 3. Cut the pickled cucumbers into cubes and place in a bowl.

Step 4. Wash and hard-boil large eggs, adding salt to the water. Cool, peel, chop and add to chopped ingredients.

Step 5. Open the can of green peas and strain through a sieve. Place the peas in a salad bowl.Rinse and dry your favorite greens. Add to ingredients.

Step 6. Season with salt and pepper. Add mayonnaise to taste. Do not overdo it with the quantity, it will be greasy and tasteless. Mix all ingredients.

Step 7. Place the appetizer in a salad bowl and serve to your loved ones. Bon appetit!