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Meat salad for the festive table

Meat Salad for the Holiday Table

A very hearty, satisfying salad you're sure to love! I love experimenting with dishes that are a little out of the ordinary. Meat salads are one such category, and I'm happy to share one example with you here.

Namira

Recipe author

Composition / ingredients

Servings:

Beef (or poultry or pork)

200

Green onion (3 stalks)

Pickles

Vegetable oil

Mustard

Ground black pepper

Potatoes

Onion

Vinegar

Green peas (half a can)

250

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 26 % 5 g

Carbohydrates 42 % 8 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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What makes this recipe so versatile is that you can make it with ingredients bought specially for it or with leftovers from other dishes — yesterday's odds and ends work just fine. So let's get started. First, cut the meat into small pieces. Almost any meat works here: pork, beef, lamb, and so on, and it can be either fried or boiled. Cut the pickles into rings or cubes. If your potatoes are raw, boil them in their skins, cool them, and peel them; if they're already cooked, just cut them into cubes. Chop the green onion and the regular onion. Put all the ingredients into a salad bowl and mix. Now make the dressing: in a separate bowl, combine the vinegar, mustard, and vegetable oil, mix well, and season with salt and pepper. Pour the dressing over the salad, toss, and the meat salad is ready. Enjoy.