Often in the fall or winter season on the festive or dinner tables you can see instead of fresh – pickled cucumbers. Many people think that cucumbers after such processing lose their useful properties. However, even pickled or salted cucumbers can be useful for the body.
For example, pickled cucumbers, if consumed with brine, save from dehydration. At the same time, vitamins and minerals from pickled and pickled cucumbers do not leave.
Also, such cucumbers help to improve digestion. Therefore, it is definitely worth learning how to prepare a salad from pickled cucumbers.
Ingredients for pickled/pickled cucumber salad:
- pickled/pickled cucumbers – 300 g;
- American mustard – tbsp. l;
- boiled chicken fillet – 400 g;
- sour cream – 3 tbsp. tbsp;
- boiled carrots – 3 pcs;
- olive oil – 3 tablespoons;
- boiled eggs – 4 pcs;
- salt – ½ tsp.
Preparation of pickled/pickled cucumber salad:
Cut into quarters pickled or pickled cucumbers, cut a large dice of boiled chicken fillet. Cut boiled carrots
into
medium-sized cubes.
Remove yolks from boiled eggs, cut whites into thin bars. Mix chopped cucumbers, carrots, meat and whites in a salad bowl. Knead
the yolks to the state of mush, salt. Pour olive oil over the yolks, add sour cream and American mustard, mix the components.
Dress the salad with this sauce and mix thoroughly
.
You can supplement the dressing from the yolks with finely chopped dill. So the salad will become more aromatic and will acquire new flavor notes.
