Green peas are an excellent ingredient for first and second courses, as well as salads

Green peas are used in different menus. It fits well with cheese, any vegetables, meat, pasta and greens. Therefore, green peas can be added in the first, second dishes, it is great for preparing a lot of salads. We offer some excellent recipes.

Salad with bacon and green peas

To prepare the dish you will need the following ingredients: ten large peas, three long strips of smoked bacon, half a bulb, fifty grams of cheese. To decorate a salad, you need a piece of boiled carrots.

Peel green peas from the shell, pour boiling water for three minutes and drain the water. Bacon cut and fried. Finely chop the onion and cheese. Stir all ingredients with mayonnaise, put on a plate slide. Carrots grate and decorate the dish from above. Serve is recommended immediately.

Salad "Festive"

To make it, you will need: a pot of green peas, one hundred grams of Peking salad, an onion, three small tomatoes, five slices of bacon, fifty grams of cheese, a glass of mayonnaise.

Salad must be laid in a beautiful transparent salad bowl. Bottom it with a little bit of mayonnaise. Top with a green salad torn with hands , then pour out the green peas, place the grated cheese and cubes of tomatoes. Fry the slices of bacon and cut into small pieces. Spread them on the surface and spread on top with mayonnaise. Put in the refrigerator for two hours.

Hot "Vegetarian"

The following ingredients will be needed: peas green canned (bank), vegetable oil, two hundred grams of fresh champignons, a sprig of parsley for decoration and salt.

In a deep sauté pan pour a little fat and heat it. Mushrooms cut into large slices and put them in a frying pan, salt and cook for five minutes. In a saucepan, shift the contents of the can with the liquid, close the lid and put out the green peas no more than seven minutes. Then shift it to the champignons and mix. Hot immediately serve on the table, decorated with parsley.

Soup "hearty"

To prepare the dish you will need: green peas (bank), two hundred grams of veal, five large potatoes, three carrots and one onion. In a saucepan pour three liters of water and put into it large cubes of meat. When the water boils, reduce the heat, close the lid and cook for about an hour. Next, add to the broth large sliced potatoes, onions and carrot circles. Cook over a small fire for about forty minutes, then add peas and a little salt. The soup should be very thick and saturated.

Hot salad (green peas are needed in the pods)

Two hundred grams of colorful pasta boil "al dente" in salted water, drain the liquid and add a little olive oil. In a deep saucepan fry the grated small carrots, straws of Bulgarian pepper and a glass of peas. Salt vegetables and add macaroni to them. Stir the salad with the mugs of a red onion. Serve immediately, hot.

Bon Appetit!