with roasted vegetables
Description
Roasted vegetables retain more of their beneficial properties, as some nutrients remain in the cooking water when boiled. The remaining ingredients are added to the salad in the traditional way.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
First, bake the vegetables. Thoroughly wash the carrots and potatoes; there's no need to peel them. Place them on a sheet of foil, sprinkle lightly with salt, tightly wrap the vegetables in the foil, and put on the middle rack of a preheated oven. Bake the vegetables at 180–200 degrees Celsius for about 40 minutes, or until done.
- 3
Step 3
Meanwhile, prepare the other salad ingredients. Remove the sausage from its casing and cut into medium cubes.
- 4
Step 4
Cut the pickled cucumbers into small cubes. Drain the juice that is released during cutting.
- 5
Step 5
Boil the eggs hard. Cooking time is 8-10 minutes from the moment the water starts boiling. Cool the eggs, peel them, and chop into cubes.
- 6
Step 6
Cool the vegetables after baking, then peel them. Cut the potatoes into medium-sized cubes.
- 7
Step 7
Cut the baked carrot in a similar way.
- 8
Step 8
Place all the chopped ingredients into a deep container. Drain the canned green peas from the marinade and add them to the main mixture. Slice the green onions into rings and add them to the salad.
- 9
Step 9
Dress the salad with mayonnaise, salt to taste, and mix thoroughly.
- 10
Step 10
The salad is ready to be served.
- 11
Step 11
Can be served at the table.