Nothing will be wasted. You cook broth for lunch and a delicious salad for dinner

Chicken soup salad is a perfect example of economy and practicality in the kitchen, because the ingredients of one dish – cooked vegetables with broth – are used to create another one. This method not only reduces waste, but also enriches the taste of the salad, giving it depth and essence. Thanks to this, the dish gains fantastic depth and essence. The dish is enriched pickled cucumberswhich add crunchiness and delicate canned peas that diversify the taste. Mayonnaise combined with cream gives a pleasant creamy consistency. The salad tastes best the next day after preparation, after long cooling in the refrigerator.

Ingredients:

• 500 g of boiled vegetables from broth (carrot, parsley, celery root),
• 2-3 potatoes,
• 100 g canned peas,
• 3-4 pickled cucumbers,
• salt and black pepper,
• 1 tablespoon of mayonnaise,
• 1 tablespoon of cream or Greek yogurt,
• parsley for decoration.

You can also add it to the broth salad boiled eggs, corn, or finely chopped ham, it will also taste great.

Cool the broth vegetables and cut them into cubes. Boil the potatoes in their jackets, cool, peel and cut them like other vegetables. Drain the peas from the can. You can also use frozen peas and cook them briefly. Finely chop the pickled cucumbers and place them in a strainer to drain. To enhance the flavor, you can add a small onion or a piece of leek. Place all prepared ingredients in a bowl.

Mix mayonnaise with cream, season with salt and black pepper. Mix the sauce with the vegetables and set aside in the refrigerator for at least 30 minutes to chill. Before serving, sprinkle the salad with parsley. Serve with a slice of dark, home-made bread.

Sources: Terazgotuje.pl