Recipe: Vitamin salad with peas. Calorie, chemical composition and nutritional value.

Often, delicious salads don't require 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 collection contains basic recipes that you can expand or change slightly if you wish. Use any dressing you like for this salad (mayonnaise, sour cream, lemon juice or vegetable oil), add spices (garlic will always be 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.


  • 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.


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

Unusual "Olivier"

Of course, the first thing that comes to mind when the phrase “green peas” appears is the timeless and timeless Olivier salad. However, only small children do not know the recipe for the classic version. Therefore, we will not cover it in this article. But we will offer the reader another, more original recipe. Contains the following products:

  • three medium-sized potatoes;
  • one hundred grams of peeled shrimp;
  • four tablespoons of green peas;
  • pickled cucumber;
  • juicy carrots;
  • avocado;
  • a small bunch of your favorite fresh herbs;
  • two tablespoons of olive oil and three soy sauce;
  • a pinch of salt;
  • several sprigs of dill;
  • five black peppercorns.

If desired, you can prepare this salad with canned green peas, or you can boil the frozen product. Everything depends solely on the wishes of the hostess. The rest of the cooking technology will be as follows:

  1. Wash the potatoes and carrots thoroughly under running water.
  2. Cook both components for about thirty minutes.
  3. Then dip the vegetables in cold water, peel them and chop them into small cubes.
  4. Boil the shrimp in slightly salted water with the addition of dill and pepper.
  5. Peel and add along with the previous ingredients.
  6. Cut the cucumber into cubes, finely chop the greens.
  7. We also send these components to the others.
  8. Peel the avocado, rinse and cut into two halves.
  9. Carefully remove the seed and place the pulp in a blender.
  10. Pour in the oil, soy sauce and whisk everything vigorously, turning it into a flavorful dressing.
  11. Add it to the dish and mix thoroughly.

Place the finished salad with green peas in the refrigerator for half an hour so that it infuses and becomes even more tasty.

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.


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


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

Quick salad with sprats

The fact that preparing this dish will not take much time is clear from the name. However, later this can be fully verified. And if you take the risk of trying this recipe, it will become clear that you can please yourself with a delicious meal with a minimum of effort.

So, to follow the instructions below you will need the following products:

  • a can of canned green peas;
  • four small pickled cucumbers;
  • can of sprat;
  • several sprigs of cilantro or dill;
  • a pinch of salt, rosemary and ground black pepper.

How to cook:

  1. Opening canned food.
  2. Drain all the liquid from the jar of peas.
  3. Pour the vegetable into a beautiful salad bowl.
  4. Mash the sprats with fish oil with a fork.
  5. We send it after the previous ingredient.
  6. We cut the cucumbers into slices and also pour them into the salad.
  7. Add salt, pepper, rosemary.
  8. Mix everything thoroughly, being careful not to turn the dish into a puree.

Sprinkle the finished salad with canned green peas with finely chopped herbs and serve slightly chilled.

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.


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


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

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

Salad "Sloenka"

How to prepare a salad with green peas so that you won’t be ashamed to put it on the holiday table? Every housewife sometimes asks this question. When you get tired of the eternal “Olivier” and want to impress your guests, we recommend following the recipe below. To do this you will need the following ingredients:

  • three hundred grams of chicken fillet;
  • juicy carrots with a blunt nose;
  • a can of canned green peas;
  • onion head;
  • pickle;
  • two chicken eggs;
  • one hundred grams of prunes;
  • six tablespoons of mayonnaise or unsweetened yogurt;
  • a pinch of salt, ground red pepper, Provençal herbs and paprika.

This unusual salad with green peas, eggs and cucumber has an amazing taste and aroma. Therefore, it is worth the risk to cook it. This must be done this way:

  1. Remove fat and veins from the chicken fillet, rinse thoroughly under running water and place in a pan.
  2. Fill with water and place on the stove.
  3. Cook for a quarter of an hour. We start counting from the moment of boiling.
  4. Wash the carrots and eggs, put them in a saucepan, add water and cook for no more than ten minutes.
  5. Then cool these components in cold water.
  6. Cut the fillet into cubes and divide into two parts.
  7. Take a transparent salad bowl and place the first part on the bottom.
  8. Pepper, sprinkle with paprika and Provençal herbs.
  9. Chop the cucumber into cubes and place on top of the chicken.
  10. Then follows finely chopped onion. It must be coated with yogurt or mayonnaise.
  11. The next step in the recipe for salad with canned green peas is preparing the eggs and carrots.
  12. We clean the first component from the shell, and the second from the peel. Then grate both ingredients on a coarse grater.
  13. First, eggs are added to the salad; they should be salted and greased well.
  14. Then comes the carrots. Simply coat it with mayonnaise or yogurt.
  15. The next layer of our salad consists of peas. Therefore, we open the jar, drain the liquid, and pour what is left over the carrots.
  16. Finally, place the rest of the chicken and coat it generously.
  17. Decorate the original dish with prunes, cut into strips.

Then we put the salad bowl in a bag and put it in the refrigerator for half an hour. Such manipulations are necessary so that the salad of eggs, green peas and chicken fillet is well soaked and becomes even tastier.

How to prepare Japan salad

There are many recipes for preparing Japanese salads, check out one of them.

Required Products:

  • Funchoza marinated rice noodles – 100 g
  • Tomato - 1 pc.
  • Fresh cucumber 1 pc.
  • Sweet pepper - 1 pc.
  • Handful of frozen green peas
  • Juice of 1/2 lemon
  • Soy sauce - 1 tbsp. l.
  • Dill, salt - to taste


1. Blanch green peas in salted water for 5 minutes.

2. Cut the tomato, seeded bell pepper, and cucumber into cubes the size of only a pea. Mix everything.

3. Place funchose on a plate. Place a vegetable salad around and sprinkle with green peas.

4. Sprinkle the pea salad with lemon juice. Add more soy sauce and sprinkle with chopped dill.


  1. Boil eggs and carrots. Then we clean it. Grind on a coarse grater.
  2. Cut crab sticks into small cubes.
  3. Grind the hard cheese onto a fine grater, this will make the salad more tender and airy.
  4. The salad will be flaky. Lay out the layers: - Smoked sausage; — Canned peas; - Crab sticks; - Eggs; - Carrot; - Cheese.
  5. Lubricate each layer with mayonnaise. Sprinkle the top with grated cheese. For a spectacular appearance, it is better to serve the salad in a transparent container. If desired, the layers can be laid out twice.

Vinaigrette with green peas


  • 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 percent) – 5 ml;
  • vegetable oil – 60 ml;
  • canned green peas – 150 g.

Cooking method:

  • Peel the onion, chop it into small pieces, and pour boiling water over it. After 2 minutes, drain the water. Place in a large bowl.
  • Wash the remaining vegetables and boil them separately in their skins. After cooling, peel and cut into cubes about 5 mm in size.
  • Add all vegetables except beets to the onion. Place the beets on a separate plate and mix with a spoon of oil. This is necessary so that it does not stain other foods too much with its juice.
  • Cut the pickled cucumbers into small cubes and combine with potatoes, onions and carrots.
  • Add green peas to a bowl with chopped ingredients.
  • Grind mustard with vinegar, add oil, whisk. Season the ingredients in a bowl with the resulting sauce.
  • Add 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 people do it not only on weekdays, but also on holidays. It is one of the traditional New Year's snacks.


  1. Cook the chicken fillet until done. Separate the yolks from the whites and cut into cubes.
  2. Boil the eggs, peel and cut into cubes;
  3. The carrots should be peeled and grated on a coarse grater.
  4. Peel the onion and cut into thin quarters.
  5. Fry the onions and carrots a little in a frying pan until golden brown.
  6. The sausage is cut into small cubes.
  7. Cut the olives in half.
  8. The salad will be in the shape of a snake and in layers: - Chicken fillet; - Sausage; — Onions with carrots; - Egg white; — Canned peas; — Hard cheese; - Egg yolk; — Top of the salad: olives, peas, greens.
  9. Each layer is smeared with mayonnaise. The salad must be infused and pureed. It needs to be put in the refrigerator for several hours. For convenience, it is better to place the salad on a flat dish. You can also add finely chopped garlic to mayonnaise for spiciness.

Calories: Not specified Cooking time: Not specified

The salad turns out very tasty, and every housewife, even the most inexperienced one, can prepare it, because it is very simple. Also, all the products needed for cooking are inexpensive, so this salad won’t put a dent in your wallet. You can prepare and serve this salad for yourself and your family, but you won’t be ashamed to put such a salad even on the holiday table to treat your guests to it. If you are planning to prepare this salad for a feast, then it is best to boil the carrots and eggs in advance, then you can prepare it much faster, because you do not have to wait until the carrots and eggs are first cooked and then cooled. Personally, I always boil all the vegetables and eggs for salads the day before, and when everything has cooled down, I put it in the refrigerator.


- eggs - 3 pieces; — half-smoked sausage – 150 grams; – canned green peas – 120 grams; – fresh cucumber – 1 piece (medium size); — carrots – 1 piece (medium); - mayonnaise.

Step-by-step recipe with photos:

1. We take all the necessary ingredients to prepare a salad with peas, eggs and sausage. 2. Cut the sausage into strips and place it in a cup. 3. If the cucumber has a hard or bitter skin, then peel it and cut into strips. 4. Place in a cup with the sausage.

5. Boiled carrots need to be peeled and cut into cubes. 6. Place carrots in a cup. 7. Peel hard-boiled eggs and cut them into cubes. 8. Place the eggs in a cup with the other ingredients. 9. Drain the water from the peas and pour them into a cup. 10. Lightly salt the salad with vegetables and sausage (don’t forget that sausage, peas and mayonnaise already contain salt) and mix. 11. Add mayonnaise to your taste. 12. Thoroughly mix the salad ingredients with sausage, eggs and peas again. 13. If you want, you can add any fresh herbs or a small head of onion to the salad. Place the finished dish with eggs, sausage and peas in a salad bowl or immediately place it on plates and serve.

And yet, vegetarians are unique people; their imagination is not limited by anything. Especially when it comes to culinary ideas. Want to ? - Please! We'll make it with wheat protein and no one will get hurt. We can do it. And also delicious vegetables, mushrooms, cereals, legumes. , . But we won’t stop there either, why not make sausage from peas, and even one that will be difficult to distinguish from the real thing? We only use ethical ingredients.

I don’t know who first came up with the idea of ​​making pea sausage, but this man is certainly a genius. This recipe is very popular on the Internet and not only on vegetarian sites. There are several variations: you can make sausage from chickpeas, or rather from chickpea flour, from beans, lentils, or from peas (flakes or flour), the latter is the cheapest and most accessible option. Buy yellow peas, you can split them or polish them. I think that green peas will be even tastier, but the color is not at all suitable, no amount of beets or dye can hide it.

There are also options to make vegan sausage with gelatin, but we all know that gelatin is an animal product, so our alternative is agar-agar. This ingredient is for those who really want the sausage to have an elastic structure, a little slippery or something. Although agar-agar will not affect the taste. For the first time I prepared a cold appetizer without agar, and I am sharing this recipe. The second time on agar, I liked it less, but the spices were a little different. I also read about starch, but I don’t really want to carry out this experiment, since peas already contain quite a bit of starch.


  • yellow peas - 1 tbsp. (250 ml.);
  • small beets – 1 piece;
  • water – 3 tbsp;
  • garlic - 3 teeth. or asafoetida;
  • coriander - 1 tsp;
  • nutmeg - 0.5 tsp;
  • ground black pepper - 0.5 tsp;
  • vegetable oil – 50 ml;
  • salt to taste.

Garlic plays a big role in the recipe. If for your own reasons you do not eat garlic, then replace it with. From spices, you can also add Svan salt, red pepper or seasoning for meat or boiled pork.

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