Salad

Description

The salad is quick and easy to prepare. Boil the squid in salted water, cool, slice into strips, and place in a bowl. Add boiled and chopped eggs. Leave the pickled cucumbers for about 15 minutes to drain the brine, then dice them. Open the sprats, drain the oil, carefully remove the backbone, cut off the tail, chop finely, and add to the salad. Then add chopped onion and peas. Dress the salad with mayonnaise, mix well, and transfer onto a bed of lettuce. The salad is ready to serve.

Instructions