Green Peas Salads

Green Peas Salads

Green peas are low-calorie foods, rich in proteins and valuable elements. It is well saturated, but does not contribute to weight gain. Thanks to these qualities, as well as delicate taste and bright color, it is often used for making salads. Salads with green peas are prepared quickly and easily, they can be very different: festive and everyday, meat and fish, as well as vegetarian. Everyone can find a recipe for snacks with this product to their liking.

Cooking Features

There is no single technology for making green peas for salads, because the recipes of this snack vary greatly among themselves. However, a few rules remain common, regardless of the dish option chosen.

  • For salads usually use canned green peas. It has a delicate texture and a pleasant taste with subtle spicy notes. However, this does not mean that you can not replace the canned product boiled. It is only important to boil the fresh or frozen green peas correctly. To do this, 400 g of product you need to take 1 liter of water and boil it. An incomplete tablespoon of table salt and a teaspoon of sugar are added to the water, then peas are poured and boiled for 10 minutes. After that, pour a tablespoon of 9% vinegar into the water and continue cooking for 5 minutes. It remains to fold the peas into a colander and cool.
  • Using canned green peas for salads, be sure to drain the liquid from the can. Even better, if you give the peas time to dry.
  • Using heat-treated products for salad, cool them to room temperature. When ingredients with different temperatures are combined, even if one of them is the sauce, the salads will quickly turn sour.
  • It is not necessary to season salads with green peas in advance. The later you mix the products with the sauce, the longer they will remain fresh. The exception is puff snacks: they need to be refilled 2-3 hours before serving to the table so that the products have time to soak in the sauce.
  • Often eggs are added to salads with green peas. So that they do not crack during cooking, you can pour a spoonful of salt into the water. Boil eggs for 10 minutes. If they digest, the yolk will be covered with a bluish bloom. It looks unappetizing.

Most green pea salads are served as an independent snack. They are hearty enough to replace the main course for lunch or dinner. Some varieties of salads can be served separately or as a side dish. Green peas are equally well combined with fish and meat.

Salad “Olivier” with green peas


  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • chicken egg - 4 pcs .;
  • boiled sausage - 0, 35 kg;
  • canned peas - 0, 4 kg;
  • onions - 100 g;
  • pickled cucumbers - 0, 4 kg;
  • mayonnaise - to taste.

Method of preparation:

  • Wash carrots and potatoes. Do not peel the boil out of the pan. Let the vegetables dry and cool.
  • Peel the boiled vegetables, cut them into pea-sized cubes.
  • Peel the onions, finely chop them, put them to the potatoes and carrots.
  • Eggs boil hard boiled. Place under a stream of cold water to cool faster. Clean up. Cut into about the same pieces as the other products. Put to other ingredients.
  • Cucumbers cut into small cubes, send to other products.
  • Free the sausage from the film, cut into small cubes, put to the other components.
  • Open a jar of peas, drain the liquid from it, pour the peas into a container with the other ingredients of the snack.
  • Pour in mayonnaise, mix.

“Olivier” is one of the most popular salads among our compatriots, it is often prepared for the New Year and on weekdays. There are several options for this favorite snack, and in almost all green peas is one of the main ingredients.

Simple salad with cabbage and green peas


  • white cabbage - 0, 3 kg;
  • carrots - 150 g;
  • green onions - 50 g;
  • fresh greens - 50 g;
  • canned green peas - 150 g;
  • apple cider vinegar (6%) - 20 ml;
  • vegetable oil - 40-60 ml;
  • salt - to taste.

Method of preparation:

  • Wash the cabbage, remove the top leaves. Cut a piece of the right size from the head, finely chop.
  • Put the cabbage in a bowl, add some salt, remember with your hands.
  • Scrape carrots, wash and dry with a paper towel, cut off the tail. Grate the carrots on a coarse grater, add to the cabbage.
  • Open a jar of peas, drain the liquid from it, transfer the peas to the vegetables.
  • Wash, shake off onions and greens from water. Put on a towel, let dry. Finely chop with a knife, pour in to other products.
  • In a separate container, mix the vinegar and oil, season the salad.

This variant of green pea salad is suitable for food in the post and for a vegetarian table.

Vinaigrette with green peas


Green Peas Salads
  • beets - 150 g;
  • carrots - 150 g;
  • onions - 100 g;
  • potatoes - 0, 3 kg;
  • pickled cucumbers - 0, 3 kg;
  • mustard - 5 ml;
  • apple cider vinegar (6%) - 5 ml;
  • vegetable oil - 60 ml;
  • canned green peas - 150 g.

Method of preparation:

  • Free the onions from the husks, cut them in small pieces, pour boiling water over them. After 2 minutes, drain the water. Pour into a large bowl.
  • Wash the rest of the vegetables and boil separately in uniform. After cooling, peel, cut into cubes of about 5 mm.
  • All vegetables, except beets, send to the onions. Put the beets on a separate plate, mix with a spoonful of butter. This is necessary so that it does not over-color other products with its juice.
  • Cut diced pickled cucumbers into small cubes, combine with potatoes, onions and carrots.
  • Put green peas in a bowl of chopped products.
  • Pound mustard with vinegar, add oil, whisk together. The resulting sauce, season the food in a bowl.
  • Add the beets, stir.

Vinaigrette is one of the universal salads. It can be eaten at any time of the year, served as a side dish or as a separate snack. Many make it not only on weekdays, but also for the holiday. It is among the traditional Christmas snacks.

Salad with green peas and crab sticks


  • crab sticks - 0, 3 kg;
  • canned green peas - 150 g;
  • fresh cucumbers - 0, 2 kg;
  • pickled cucumbers - 0, 2 kg;
  • green apple - 0, 2 kg;
  • lemon juice - 20 ml;
  • chicken egg - 4 pcs .;
  • salt, pepper, mayonnaise, fresh greens - to taste.

Method of preparation:

  • Remove the crab sticks from the package, cut into pea-sized cubes, pour into a deep bowl.
  • Fresh and pickled cucumbers cut into equal cubes, add to crab sticks.
  • Apple wash. Blot with a napkin, peel. Cut the core.
  • Apple pulp cut into the same pieces as cucumbers, pour lemon juice, mix. Put to other ingredients.
  • Cook hard boiled eggs, cool under cold water, cut into small cubes, send to the rest of the components.
  • Add the green peas to the bowl.
  • Salt and pepper products, season with mayonnaise.
  • Once placed in a salad bowl, sprinkle with chopped herbs.

Crab stick salad with green peas is very different in taste from traditional crab salad. Pickled cucumbers and apples give it a piquancy, and peas make it more nourishing.

Bright salad of green peas, smoked sausage and corn


  • fresh cucumber - 150 g;
  • salted cucumber - 150 g;
  • smoked sausage - 150 g;
  • canned green peas - 150 g;
  • canned corn - 150 g;
  • carrots - 150 g;
  • onions - 100 g;
  • apple cider vinegar (6%) - 20 ml;
  • water - 40 ml;
  • sugar - a pinch;
  • Bulgarian pepper - 0, 2 kg;
  • sour cream or mayonnaise, salt - to taste.

Method of preparation:

  • Wash and dry vegetables with a napkin.
  • Grate carrots for Korean salads.
  • Fresh cucumber and Bulgarian pepper cut into strips.
  • Dice sausage and pickled cucumber.
  • Onion, freeing from the husk, cut into thin half-rings, pickle in a mixture of vinegar, water, sugar and salt.
  • Put the food sectors in the following order: green peas, carrots, pickled cucumber, pickled onions, corn, fresh cucumber, sausage. Pour the mayonnaise or sour cream in the center.

Salad is served without stirring. The components are mixed with two forks after the guests had time to admire the bright snack.

How to decorate a salad with green peas

A beautifully served dish always seems more delicious. There are many options for decorating salads with green peas.

  • By smoothing the surface of the snack and covering it with chopped carrots, eggs, cheese, or another product, you can create a background on which patterns and inscriptions laid out with peas will be clearly visible. These can be figures indicating the age of the hero of the day, symbols of the holiday, flowers, herringbone and other simple figures.
  • You can decorate a salad with flowers from vegetables that make up its composition. To do this, the product is cut into thin plates, one plate is rolled into a tube, others are collected around it, like petals.
  • Flowers for decorating green peas can be made from cheese, ham, eggs, if they are part of the snack.
  • Attractive green pea salads look when the ingredients are layered.
  • Many green pea salads in the composition look bright on their own, thanks to the combination of contrasting foods. The brilliance of the snack will help emphasize the lettuce leaves, if you lay them in a salad bowl or dish before you lay out the dish.

If there is no time to decorate a snack, lay it out on plates with the help of special molds, creating cylinders out of it. This can be done with the help of a can with a bottom cut out.

Salads with green peas can be very different. They are prepared simply from the available products. They can be done on weekdays and for the holiday, you just need to take care to arrange a snack accordingly.

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