Salad with pork and green peas
Composition / ingredients
4
Servings:
Cooking method
Boil, cool and cut the pork into small cubes. Peel and grate the carrots on a fine grater, fry them in a preheated frying pan with vegetable oil for 5 minutes.
Cut the onion into half rings and put it in a deep bowl. In a separate bowl, mix salt, sugar and water. Pour the resulting composition over the sliced onion and leave to marinate for 10-15 minutes.
In a deep bowl, transfer all the pre-chopped ingredients, green peas and pressed pickled onions. Finely chop a bunch of greens and add to the salad. Then add salt, pepper and mayonnaise and mix everything thoroughly.
Let the salad brew a little in the refrigerator, then spread it on plates in portions and serve to the table. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
