Salad of boiled carrots and green peas. Salad with green peas and carrots Salad carrots green peas recipe

Often for delicious salads you don't need many ingredients. And if at the same time they turn out to be very useful, then you can safely add the dish to your daily diet. Salad with carrots and peas is the case when the dish combines only advantages. It will take you little time, but the simplicity and taste will amaze you immediately.

The selection contains basic recipes, which you can expand or change slightly if you wish. Use any dressings you like for this salad (mayonnaise, sour cream, lemon juice or vegetable oil), add spices (garlic is always appropriate, and herbs will add freshness), use raw or boiled carrots.

Replace mayonnaise with natural sauce and you will have a healthy salad.

Salad with boiled carrots and peas

The boiled vegetable has a pronounced sweetish taste. Peas add tenderness to the salad, and onions add piquancy.

Ingredients:

1/2 can of canned peas;
2 carrots;
1 egg;
1/2 onion;
2 garlic cloves;
a small bunch of green onions;
2 tbsp. mayonnaise;
black pepper;
salt.

Preparation:

Boil the egg and carrots. Grate both ingredients.
Place the peas.
Finely chop the onion.
Squeeze the garlic. Add finely chopped green onions.
Salt and pepper. Season with mayonnaise.
Stir.

Salad with carrots and green peas

A salad made from fresh peas is no less tasty. If you have at least a handful of frozen peas in your arsenal, then you don’t have to worry that you won’t have anything to serve. Using carrots and cucumbers you will get a very tasty dish.

Ingredients:

100 gr. frozen peas;
1 carrot;
1 fresh cucumber;
2 tbsp. mayonnaise;
salt;
black pepper.

Preparation:

Grate the carrots on a coarse grater.
Cut the cucumber into strips.
Boil the peas for 4 minutes. Dry. Add to salad.
Salt and pepper the ingredients. Season with mayonnaise. Stir.

Liver salad with carrots and peas

Try adding liver to your salad to accentuate it. The dish will be more satisfying, and the liver cooks very quickly.

Ingredients:

300 gr. chicken liver;
100 gr. canned peas;
1 carrot;
1 onion;
vegetable oil for frying;
salt;
black pepper;
mayonnaise.

Preparation:

Rinse the liver. Fry in a frying pan. This will take you 10 minutes.
Cut the liver into strips.
Grate the carrots on a coarse grater and cut the onion into half rings.
Fry onions and carrots.
Mix cooled vegetables with liver. Add peas.
Salt and pepper the salad. Season with mayonnaise. Stir.

This salad will please all connoisseurs. universal recipes. The ingredients are simple and affordable, and the dish itself is prepared in a matter of minutes.

Let's prepare the products according to the list. For dressing, instead of mayonnaise, you can use thick unsweetened yogurt, such as Greek.

First of all, boil the carrots in boiling water until soft. Check readiness with a fork. Boil hard-boiled eggs, boil green peas (you can use frozen without pre-defrosting) in boiling water for 5-6 minutes. Drain the water from the peas. Let the vegetables and eggs cool, then peel the carrots and peel the eggs. Grate carrots and eggs on a coarse grater. Place them in a bowl.

Wash the green onions, dry them and chop them finely. Add green onions to the bowl.

Cut the purple onion into very thin half rings, and then cut the half rings in half. Add the onion to the rest of the ingredients.

Add cooled green peas.

All that's left is to dress the salad. For this we use mayonnaise or unsweetened thick yogurt.

Pass a clove of garlic through a press, add salt and ground black pepper to the salad. Mix all salad ingredients with dressing well.

Salad with carrots and green peas ready. Transfer it to a salad bowl and serve.

Bon appetit!

Ingredients

1 fresh cucumber;
200 g smoked;
200 g canned green peas;
100 g crackers with any flavor;
2–3 cloves of garlic;
1–2 tablespoons of mayonnaise;
salt - to taste.

Preparation

Slice cucumber and sausage thin strips. Add peas, croutons, chopped garlic, mayonnaise and salt and stir. Serve the salad immediately to prevent the croutons from getting soggy.

Ingredients

4 eggs;
1 fresh cucumber;
½ bunch of dill;
1–2 tablespoons or sour cream;
salt - to taste;

Preparation

Boil the eggs hard, cool and peel. Cut the eggs and cucumber into small cubes. Chop the dill. Add peas, mayonnaise or sour cream, salt and pepper and stir.

Ingredients

2 eggs;
1 pickled cucumber;
120 g canned liver cod;
¼ bunch of green onions;
salt - to taste;
1-2 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Mash the liver with a fork and chop the onion.

Add peas, salt, pepper, mayonnaise to the prepared ingredients and mix the salad thoroughly.

Ingredients

300 g chicken breast;
4 eggs;
2 potatoes;
1 onion;
a few tablespoons of vegetable oil;
2 carrots;
300 g pickled champignons;
¼ bunch of dill;
¼ bunch of parsley;
¼ bunch of green onions;
250 g canned green peas;
salt - to taste;
ground black pepper - to taste.

Preparation

Boil eggs and potatoes until tender and cool. Cut the onion into small cubes and fry in hot oil until soft. Add carrots, grated on a coarse grater, and fry, stirring, for 5-7 minutes.

Cut the breast, mushrooms, peeled eggs and potatoes into medium cubes. Add the cooled roast, chopped herbs, peas, salt, pepper and 1-2 tablespoons of oil to the ingredients and stir.

Ingredients

100 g crab sticks;
100 g suluguni;
100 g hard cheese;
1 tomato;
1 avocado;
120 g canned green peas;
¼ bunch of parsley;
salt - to taste;
3–4 tablespoons.

Preparation

Slice crab sticks slices, and two types of cheese, tomato and avocado - in cubes. Add peas, chopped parsley, salt and mayonnaise and toss the salad.

Ingredients

500 g chicken hearts;
salt - to taste;
1 onion;
2 carrots;
a little vegetable oil;
ground black pepper - to taste;
120 g canned green peas;
a few green onions.

Preparation

Boil chicken hearts in salted water for 20–30 minutes and cool. Cut the onion into strips and grate the carrots on a coarse grater. Lightly fry the onion in hot oil, add carrots, salt and pepper. Fry, stirring, for several minutes.

Cut the hearts into large strips. Add to them the cooled roast, peas, chopped green onions, salt and pepper and mix.

iamcook.ru

Ingredients

2 eggs;
50 g hard cheese;
1 pickled cucumber;
180 g seaweed;
1 tablespoon mayonnaise;
ground black pepper - to taste.

Preparation

Hard boil the eggs, cool and peel. Grate eggs and cheese on a fine grater. Cut the cucumber into small cubes. Add cabbage, peas, mayonnaise and pepper to the ingredients and mix.

nakormi.com

Ingredients

300 g smoked or dry-cured sausage;
120 g canned green peas;
120 g canned corn;
¼ bunch of dill;
salt - to taste;
ground black pepper - to taste;
1-2 tablespoons of mayonnaise.

Preparation

Cut the sausage into large pieces. Add peas, corn, chopped dill, salt, pepper and mayonnaise. Mix the salad thoroughly.

povarenok.ru

Ingredients

150 g peeled shrimp;
salt - to taste;
1 onion;
250 g champignons;
a little vegetable oil;
2 tablespoons heavy cream;
ground black pepper - to taste;
1 teaspoon lemon juice.

Preparation

In boiling salted water for 1-2 minutes. Cut the onion into half rings and the champignons into large pieces. Fry the onions and mushrooms separately in hot oil until golden brown.

Mix shrimp, onions, mushrooms and peas. Separately, mix cream, salt, pepper, lemon juice and season the salad.

10. Salad with green peas, carrots, eggs and soy mustard dressing

VIVOOO / Depositphotos

Ingredients

2 eggs;
1 carrot;
50 g hard cheese;
120 g canned green peas;
2 tablespoons of mayonnaise or sour cream;
½ teaspoon;
2 cloves of garlic;
1 tablespoon soy sauce;
a few sprigs of dill and parsley.

Preparation

Hard boil the eggs, cool and peel. Cut them into small cubes. Rub raw carrots and cheese on a coarse grater. Add peas to the ingredients.

For dressing, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped greens. Add dressing to salad and stir.

russianfood.com

Ingredients

2 eggs;
2–3 squid carcasses;
1 onion;
300 g canned green peas;
salt - to taste;
2-3 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Place in boiling water for 1 minute. Cool, remove the film from them and cut into small cubes.

Cut the eggs and onion into small cubes. Mix squid, eggs, onion and peas. Add salt and mayonnaise and stir.

Ingredients

½ medium head of Chinese cabbage;
150 g ham;
¼ bunch of green onions;
150 g canned green peas;
salt - to taste;
2-3 tablespoons of mayonnaise.

Preparation

Finely chop the cabbage. Cut the ham into small thin strips. Chop the onion. Add peas, salt and mayonnaise and mix well.

Ingredients

400 g chicken breast;
2 fresh cucumber;
½ bunch of dill;
250 g canned green peas;
150 g sour cream;
salt - to taste.

Preparation

Boil the chicken until done. Cut the cooled breast and cucumbers into small cubes. Chop the dill. Add peas, sour cream, salt to the prepared ingredients and mix the salad.

Ingredients

¼ medium head of Chinese cabbage;
2 celery stalks;
1–2 bell peppers;
1 red onion;
100 g cherry tomatoes;
120 g canned green peas;
2 tablespoons lemon juice;
salt - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Finely chop the cabbage. Cut the celery and onion into thin strips, and the tomatoes into longitudinal quarters. Add peas, lemon juice, salt, oil to the vegetables and stir.

Ingredients

1–2 potatoes;
2 small fillets;
1 red onion;
¼ bunch of dill;
¼ bunch of parsley;
100 g canned green peas;
1–2 tablespoons of vegetable oil.

Preparation

Boil the potatoes, cool and peel. Cut the herring crosswise into small pieces, and the onions and potatoes into strips. Finely chop the greens. Add peas and butter and mix well.

Calories: Not specified
Cooking time: Not specified

In the summer sometimes you want something so simple and so delicious dish so that the body can rest after winter and gain strength. Indeed, in cold weather, we most often prepare food that is higher in calories - with the addition of meat, fats and proteins. But now, when there is so much greenery around, we need to give the body the opportunity to recover in order to be active and healthy again.
I don’t know about anyone, but in the summer I try to eat as little meat as possible, and although I cook for my family meat dishes, but at the same time, I replace fatty pork with lean beef or even dietary chicken. And if we are talking about appetizers or salads, then now is the season for vegetables and there are so many different ones you can prepare that there is no question of meat.
This salad with carrots and green peas, the recipe with a photo of which I offer, is just that, it cannot be said that it is completely vegetarian, because it contains hard cheese And boiled eggs. But even my vegan friends approved of this dish when they came to visit us the other day. So what is it great recipe for a summer dinner - both tasty and healthy and, by the way, not very expensive.
As I have already noticed, the dish is based on two protein ingredients - a boiled egg and hard cheese, and they taste perfectly with vegetables - green peas, finely chopped dill, and chopped onions. And soft, aromatic sauteed carrots add a special taste to the dish, then the dish acquires both a bright color and an open, wonderful taste. For dressing, we do not need to use any sauce, just the oil in which the carrots were stewed is enough and you can add a little soy sauce (in this case it is better not to add salt to the dish).

The recipe is for 3 servings.

Ingredients:
- carrot root – 2 pcs.,
- green peas (canned) – 5 tbsp.,
- cheese durum varieties(mild) – 100 g,
- onion – 0.5 pcs.,
- chicken table egg – 2 pcs.,
- dill (fresh herbs) – 0.5 bunch,
- sunflower oil – 2 tbsp.,
- soy sauce – 1 tbsp.

Step by step recipe with photo:

First of all, peel the carrot root using a vegetable peeler. Then we wash it and grind it on a grater (preferably like for Korean carrots).

Pour a little oil (deodorized) into a heated frying pan and sauté the carrots until they become soft.

Peel the onion from dry scales, rinse cold water and then cut thinly.

Grate hard cheese on a medium grater.

Add the peas strained from the liquid.

Boil the egg hard for 8-10 minutes, cool and cut into cubes.

We wash the sorted greens and dry them, and then finely chop them.
The final touch is to add soy sauce and mix.

Place the carrots and green pot on plates and serve.
Bon appetit!

If you still can’t do without meat, then try

Carrot and green pea salad rich in vitamins and minerals such as: vitamin A - 14.5%, beta-carotene - 15.7%, vitamin E - 18.6%, silicon - 13.1%, chlorine - 18.3%, cobalt - 19 .4%, molybdenum - 24.6%

What are the benefits of carrot and green pea salad?

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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