Vegetable salad with cold cuts

Name: Vegetable salad with cold cuts - Lioara I.
Ingredients: I used: 1 fresh cucumber; 1 tomato; 3 slices of pork salami; 5 slices of pork sausage; half a Polish sausage; 3 eggs; 30g of salty cow cheese; salt; pepper; half a green pepper.

Salad - Vegetable salad with cold cuts by Lioara I. - Recipia

Vegetable salad with cold cuts is prepared when you want something quick, but more substantial than a simple salad. Fresh vegetables are mixed at the end with an omelet made from eggs, cheese, and sliced cold cuts. Tomato, cucumber, and bell pepper bring freshness, while the omelet makes the salad more filling. It is a simple recipe, without complicated steps, suitable for a meal prepared on the spot. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the omelet is ready Servings: the quantity is suitable for a generous portion or for two smaller portions Difficulty: easy Recipe type: vegetable salad with eggs, cheese, and cold cuts Ingredients 1 fresh cucumber 1 tomato 3 slices of pork salami 5 slices of pork sausage Half a Polish sausage 3 eggs 30 g of salty cow cheese Salt, to taste Pepper, to taste Half a green bell pepper A little oil, for the pan Preparation method 1. Wash the cucumber, tomato, and green bell pepper well. Let them drain, especially if the vegetables are very wet after rinsing. 2. Crack the three eggs into a bowl and beat them with a fork. Add the grated salty cheese and mix until it is evenly distributed in the egg mixture. 3. Remove the skin from the Polish sausage, then add the slices of salami, sausage, and half of the Polish sausage into the bowl. The cold cuts can be added whole into the mixture, to be mixed with the eggs in the pan. 4. Put a little oil in a pan and let it heat up. 5. Pour the mixture of eggs, cheese, and cold cuts into the pan. Stir continuously until the omelet is ready. By stirring, the mixture cooks evenly and does not remain stuck in one piece. 6. When the omelet is done, transfer it to a bowl and let it cool slightly so it is not too hot when you add the vegetables. 7. Cut the tomato, cucumber, and green bell pepper into slices. There is no need for an exact shape; the important thing is that the pieces are easy to pick up with a fork. 8. Add the vegetables over the omelet and mix gently so that they combine without crushing the tomato. 9. Taste before adding salt, as the cheese is salty, and the cold cuts can also contribute to the final flavor. Season with salt and pepper as needed. Why I make the recipe often It is a salad that uses easy-to-prepare ingredients and is made in a short time, without a complicated process. The omelet with cheese and cold cuts makes it more substantial than a salad made only from vegetables, while the cucumber, tomato, and bell pepper balance the mixture with freshness. I also like the fact that the preparation is not rigid. The ingredients are cut simply, and the omelet is mixed directly with the vegetables at the end. However, the salad is better when served after it has been mixed, while the vegetables are fresh and crunchy. Tips Wash all the vegetables well before cutting. If they are very wet, the salad can become watery after mixing. The salty cheese and cold cuts already bring salt, so it is safer to season only after you have combined all the ingredients and tasted. Mix the vegetables with the omelet carefully. The tomato can easily get crushed, especially if it is very ripe. The omelet should be cooked before it is placed in the bowl. Continuous stirring in the pan helps achieve a uniform mixture. If the omelet is still very hot, let it cool a bit before adding the vegetables. This way, the cucumber and tomato retain their texture better. Substitutions The recipe uses pork salami, pork sausage, and Polish sausage, which give the dish its specific flavor. If one of them is not available, it can be omitted, but the result will not have the same combination of cold cuts. The salty cow cheese can be kept in the same quantity, but the salt should be adjusted depending on how salty the cheese used is. The green bell pepper can be omitted if you do not have it on hand. In this case, the salad will still contain cucumber, tomato, omelet, and cold cuts, but will lose the specific taste of bell pepper. Variations A simpler version can be made using only some of the cold cuts from the base recipe. This is especially useful when you want to use what you already have in the fridge, but keep the eggs, cheese, and vegetables for the structure of the dish. You can vary the way you cut the vegetables. Thin slices mix easily with the omelet, while slightly larger pieces retain more of the cucumber and bell pepper's texture. If you prefer the vegetables to remain as firm as possible, add them only after the omelet has cooled slightly and serve the salad immediately. Serving ideas The salad is served as is, immediately after being seasoned. It is suitable for a quick meal, as it contains both fresh vegetables and eggs, cheese, and cold cuts. It can be placed in a larger bowl and mixed just before serving. If you prepare the ingredients separately, keep the omelet and vegetables uncombined until mealtime. Frequently asked questions 1. Do I need to cut the cold cuts before adding them to the egg mixture? In the original recipe, the cold cuts are added after the eggs have been beaten with the cheese. They can be added in the form they are prepared, then mixed in the pan along with the omelet. The important thing is that the mixture is cooked until the eggs are done. 2. How much salt should be added? The exact amount is not specified and depends on how salty the cheese is and the cold cuts used. Add a little salt after you have added all the ingredients, taste, and add more only if needed. Pepper is also added to taste. 3. Can I put the vegetables over the omelet while it is very hot? It is better to wait a little. The omelet is transferred to the bowl, and then the vegetables are added. If it is very hot, the tomato and cucumber can soften more quickly. 4. Can the salad be made without bell pepper? Yes. The green bell pepper can be omitted, but the recipe will have a slightly different taste. The cucumber and tomato are still added over the omelet. 5. Can it be kept for later? It is best consumed after preparation. Fresh vegetables release water, and the mixture can change texture if left for a long time. However, if necessary, store it in the fridge in a covered container and consume it as soon as possible. Nutritional values The values are estimative, as the quantities for salami, sausage, Polish sausage, and the amount of oil are not specified, and these can vary greatly from one product to another. For the entire amount of salad, the estimate is approximately 900-1,200 kcal, 55-70 g protein, 70-95 g fat, and 20-30 g carbohydrates. For two portions, it would amount to approximately 450-600 kcal per portion, with 28-35 g protein, 35-48 g fat, and 10-15 g carbohydrates. The majority of the protein and fat comes from eggs, cheese, and cold cuts. The vegetables contribute with water, fiber, and a small amount of carbohydrates. The actual values depend on the type of salami, sausage, and Polish sausage used, as well as the amount of oil used in the pan. Storage and reheating The salad is more suitable for immediate consumption. The cucumber and tomato lose their texture after being mixed with the omelet, and the vegetables can release liquid. If a portion is left over, cover it and keep it in the fridge. It is not recommended to keep it at room temperature, as it contains cooked eggs, cheese, and cold cuts. Reheating is not suitable for the already mixed salad, as the vegetables will soften. If you want to heat something, only the omelet can be warmed before adding the vegetables, but in its final form, the salad is served cold or at the temperature it was placed in the bowl.

Vegetable salad with cold cuts

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