Fry the bacon or brisket a little using fry pan or in the oven.
Chop green onions diagonally.
The main highlight of this dish - a sauce. To cook it, you need to mix the olive oil, wine vinegar, lemon juice and mustard. Stir them well to get a homogeneous mass.
Mix the canned green peas with green onions and season with the sauce. Such a workpiece can stay in the refrigerator for about 5 hours.
Just before serving - add to the salad the watercress, nuts and roasted bacon to the peas just before serving. ( You can use any available greens instead watercress in this salad, and cashews can be substituted for pine nuts or walnuts as well).
The strips of any hard cheese can be added to this salate for decoration and rich flavors.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the onion into rings. Cut the tomatoes into wedges. Cut the cheese into cubes.
Boil the chicken fillet in salted water until tender. Chill and cut into small pieces.
Cut the pita bread into squares and wrap a piece of ham and cheese in it. Fry on both sides in vegetable oil.
Cut the chicken breasts horizontally to make thin schnitzels. Soak them in lightly salted milk for at least 30 minutes, (or better for an hour). Dry the meat with a…
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