In the spring, for some reason, I especially want “light” salads – which will not be quite deadly lazy to cook, and which will not fall in a heavy load in the stomach. So a small series of such hearty, but light spring salads, from the category of those that will come for dinner and for breakfast will not cause disgust 🙂
A piece of boiled-captive beef or horseman (200-300 grams) is cut in large cans, not very finely chopped the Beijing cabbage-8-10 sheets from a head of head, cut the same bunch of green onions and/or white onion. Add a can of canned young green peas and 2-4 finely chopped eggs. And of course, salt, pepper (you can large grinding) and mayonnaise “Provensal”
Another spring option is a variation on the topic of a well -known salad, which is the basis of which is usually a “chicken with pineapple”. Instead of chicken – 500 g. Indian fillet. Boil it, then cut it into small pieces. We lay out a half-liter can of cut pineapples in the meat, finely chopped with stripes, fresh cucumber, finely chopped white onion. We season with mayonnaise, salt-pest to taste.