Lenten Olivier salad
Lenten Olivier salad is suitable for all ardent fans of this dish who are ready to eat it in any, even in a very unusual way. Does it taste good? Highly! The role of nutritious ingredients of animal origin (meat or sausage, as well as eggs) is performed by squids. By the way, these seafood are very harmoniously combined with boiled frozen peas (do not replace it with canned ones: it will be completely different). As a result, we have a lean Olivier salad that even the most staunch meat-eaters like.
Ingredients
Servings 6- 4 medium potatoes
- 2 medium carrots
- 400 g prepared squid (canned or boiled)
- 4 pickled or pickled cucumbers
- 400 g frozen peas
- 1 small onion
- 1-2 tbsp. l. apple cider vinegar
- sugar
- 4–6 art. l. lean mayonnaise
Cooking
Step 1
Wash potatoes and carrots for lean Olivier with a brush and bake in the oven in foil at 200 ° C or cook in their skins. Then rinse with cold water, cool, peel and cut into cubes with a side of 5–7 mm. Cut the squid and cucumbers in the same way (if the skin is rough, peel the cucumbers first).
Step 2
Put green peas for lenten Olivier salad in a saucepan, add a spoonful of sugar, pour boiling water so that the peas are closed by 3-4 fingers. After 5 min. drain in a colander and pat dry.
Step 3
Peel the onion for lean Olivier salad, cut it very finely, put it in a bowl, pour in a couple of tablespoons of vinegar, add a pinch of sugar and pour boiling water over it. Leave on for 2 minutes, then drain on a sieve and rinse with cold water. Discuss.
Step 4
Mix all prepared products and season with lean mayonnaise. Let the Olivier salad rest in the refrigerator for at least 2 hours.