This recipe I read in the magazine "Burda moden" in the 80-ies, in the first editions. Then this magazine was not commercially available, it has spread to businesses. And my mother brought him one evening and night. Then I tied a date with their rum, and all night, like a diligent pupil copied the recipes in the book and retake the pattern on tracing paper. Of course, in those days little that you can cook according to the recipes of "Burda fashionable", there were no such products in stores. And that's just the pea - an exceptional option. And, by the way, Burda advised to apply in the baskets and that in the New Year.

I'm here and preparing since then for this recipe for almost 20 years. And nothing change in the recipe, because everything is perfect, I think. Let's get to cooking. 1. Apple RUB on a coarse grater, onion cut into as small parts as possible, but, of course, no mess to turn into a food processor. 2. Kefir to connect with the mustard, sugar, salt and lemon juice. All whisk. Add the onion and Apple. The dressing for the peas ready. 3. The peas carefully, drain from liquid and place in a bowl. Pour yogurt dressing. Put in refrigerator for 20 minutes. Apple and onion should give juice. Then remove, add the greens, and voila. :) You can apply just in the bowl, as a common portion. But I personally for a long time already does not serve.

I prefer the option of a La carte, the word what found was "nicer"...

And, you can just put a plate as a garnish. I've now served for lunch potato casserole with liver and put a spoonful of peas. Very well turned out. Guys, it is delicious in any form. When I'm home alone, you eat this salad simply with mashed potatoes. And in this case, a self-sufficient taste.

And, you can so Makar in the morning for Breakfast to offer, with croutons and egg. Also very good combination. So, I hope my recipe will help You to cook something new on new year's table and not to ruin the purse. :) Good luck and happy, as always your Katie-Fox