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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You can see a complete guide to the most useful products in the appendix.

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 is ready. Transfer it to a salad bowl and serve.

Bon appetit!

For these qualities, many appreciate it and gladly use it not only as a side dish for lunch or dinner, but also as one of the main ingredients in vitamin salads. Recipes for salads with peas are unique and varied. Probably, every housewife has her own recipe for preparing such a dish. The fact is that green peas are a universal thing, easily combined with a huge number of products.

The five most commonly used ingredients in recipes are:

These include any meat (pork, beef, lamb, poultry), river and sea fish, seafood (shrimp, squid, mussels), various vegetables (cucumbers, onions, potatoes, beets, carrots), fresh, fried or pickled mushrooms of all varieties, eggs, ham, etc. In the form of a dressing for such culinary masterpieces, you can use whatever your heart desires: from sunflower oil and lemon juice to sour cream, natural yogurt and mayonnaise. Peas can easily tolerate any combination, and such salads not only cook quickly, but also look very colorful, beautiful and appetizing. Guests and family members will appreciate this original and satisfying dish.

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

Cut the cucumber and sausage into 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 cod liver;
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

Cut the crab sticks into slices, and two types of cheese, tomato and avocado into 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. Grate 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 herbs. 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 cucumbers;
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 mix.

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.