Green peas are often a staple ingredient in many holiday salads. This version of the salad from this product can be prepared both on weekdays and on holidays.
The effect will always be the same - the meal will be very successful! And it is worth adding cucumbers and eggs to the peas - the salad immediately turns out to be more nutritious and satisfying!
We will need (the amount is arbitrary, depending on the desired number of servings and your taste):
- canned green peas;
- pickles;
- boiled eggs;
- vegetable oil, vinegar;
- parsley, salt, dill - take as desired.
1. Well, let's start cooking with cucumbers - cut them into cubes and mix immediately with the peas. Only beforehand, all the liquid from the peas must be drained - we do not need it for the salad.
2. Mix the vinegar and oil together. If desired, you can add dried garlic to such a light salad dressing - it will add spice to the dish. But if you do not like it, then you will completely get by with ordinary salt. Again, the amount of salt will depend on the salinity of the cucumbers.
3. Pour the dressing over the peas with cucumbers, add the chopped fresh herbs. Mix thoroughly. Boil eggs in advance, peel, cut into circles.
Green pea salad with cucumbers in front of you - all that remains is to serve it. Put the salad in a pea on a wide plate, garnish in a circle with wedges of boiled eggs. Serve immediately before the cucumbers run out. Of course, you can fill these products with mayonnaise - then you get a more satisfying option.
