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Beef and Pea Salad

0
829
Kitchen European
Calorie content 128 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 7 gr.
Fats * 7.2 gr.
Carbohydrates* 12.9 gr.
* per 100 gr. product
Beef and Pea Salad
Content

Salad with beef and peas is an appetizing dish with a spicy and aromatic dressing that can be served both on a festive table and just for dinner. The salad turns out to be interesting and satisfying. Men will definitely appreciate the meat salad. Chicken can be substituted for beef.

Ingredients

Cooking process

step 1 out of 15
Prepare the ingredients for the salad.
step 2 out of 15
Wash the beef well, put in a saucepan, salt, add water, bring to a boil. Skim off the foam and cook for 40 minutes.
step 3 out of 15
Cool the cooked meat and cut into medium-sized cubes.
step 4 out of 15
Fill a pot of cold water with salt. Bring to a boil. Add cauliflower and cook for 10 minutes. Drain off excess liquid with a sieve.
step 5 out of 15
Cool the finished cabbage, and disassemble into inflorescences.
step 6 out of 15
Cut the pickled cucumbers into medium-sized cubes.
step 7 out of 15
Peel the onion and cut into strips.
step 8 out of 15
Rinse the greens under running water and dry, chop finely with a knife.
step 9 out of 15
Boil chicken eggs in salted water, cool and peel, cut into slices.
step 10 out of 15
Peel the garlic, squeeze it with a press into a bowl of sour cream.
step 11 out of 15
Add finely chopped greens, salt and pepper.
step 12 out of 15
Stir the dressing thoroughly.
step 13 out of 15
Open a can of canned peas, drain the liquid through a sieve. Put chopped meat, cauliflower inflorescences, pickled cucumbers, onions and peas in a deep salad bowl.
step 14 out of 15
Season the salad with the sauce, mix well.
step 15 out of 15
Arrange the prepared salad in portions, garnish with a slice of boiled chicken egg and fresh herbs on top.

Bon Appetit!

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