Salad with tongue and pickles

Delicious salad with tongue will decorate any festive table. Salad with tongue and cucumbers is a delicious and moderately fast snack for any table. Two years ago, my mother-in-law treated us to a wonderful Olivier at her birthday party, in which the boiled sausage was replaced with a boiled tongue. Since then, Olivier is the only way I do it - no sausage or chicken. However, in addition to Olivier, there are many other interesting salads with this product. I am sharing the recipe of one of them with you.

Maria

Recipe author

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Composition / ingredients

servings:

Green peas (canned)

100

Olives

Pork tongue (boiled)

Pickles (medium)

Eggs

Mayonnaise

Dill

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 48 % 11 g

Carbohydrates 9 % 2 g

143 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Measure the ingredients. Boil the tongues until tender and cut into cubes.
Step 2:
Cucumbers also cut into strips.
Step 3:
Finely chop the greens.
Step 4:
Dry the olives and cut into rings.
Step 5:
Boil the eggs, peel and cut into medium cubes.
Step 6:
Combine tongues, cucumbers, eggs, olives and dill in a salad bowl.
Step 7:
Season with mayonnaise and mix.
Step 8:
You can put the salad in the cooking ring - whole or in portions. Garnish with herbs (I have a salad mixture and cranberries).