Vinaigrette - 8 salad recipes

This vitamin healthy vegetable salad is especially important to include in your menu in winter and during the off-season. Vinaigrette recipes can be found today a variety of. In addition to the classic offer, there are options, for example, with seafood, herring, beans and other additions that will give their interesting touch.

The classic recipe for vinaigrette with green peas

Ingredients: 3 potatoes, large beets, a couple of carrots, onions, 3 pickles, half a can of canned green peas, fine salt, unrefined oil. The following is a classic vinaigrette recipe.

1. The first step is cooked until cooked all the vegetables (carrots, beets, potatoes) directly in the peel.
2. When they become soft, get it, cool it, cut the food into a small cube.
3. Pickled cucumbers and onions are similarly ground.
4. Prepared components are mixed in a bowl, salted. Peas without brine are added to them.

Refuel with a combination of unrefined oils, such as sunflower and olive.

How to cook with sauerkraut?

Ingredients: 2 medium beets, 2 carrots, 160 g sauerkraut, 3-4 medium potato tubers, unrefined oil, salt, ground pepper.

1. To prepare a delicious vinaigrette with sauerkraut, you must first bake all the vegetables except cabbage. First, the components are thoroughly washed with a stiff brush, sprinkled with salt, wrapped in foil and sent to the oven for 50-60 minutes.
2. Ready vegetables are chopped at random. For example, cubes or thin cubes. So that the beets do not stain potatoes and other ingredients, they can be seasoned with oil immediately after cutting.
3. Cabbage is wrung out from excess brine. If necessary, its large pieces are cut.

In a deep salad bowl all prepared products are combined. They salt, pepper and season with oil.

Vinaigrette with herring seasoned with special sauce

Read also: vinaigrette - classic recipe with peas

Ingredients: 2 boiled beets, carrots and large potatoes, 3 small pickled cucumbers, medium salted herring fillet, 130 g canned green peas, 90 g sauerkraut, a bunch of greens, fresh garlic to taste, light mayonnaise.

1. Cooked vegetables are cooled and cut into small cubes.
2. Cabbage is wrung out and finely chopped.
3. The herring gets rid of even the smallest seeds, after which its fillet is cut into medium pieces. To facilitate the task of the hostess, you can buy fish in pieces.
4. Pickled cucumbers are arbitrarily chopped with a sharp knife. It is best to grind them in miniature cubes.
5. For the sauce, mayonnaise, crushed garlic and finely chopped greens are combined.
6. In the salad bowl all the components prepared in the first four steps are combined. Canned green peas without brine pour out to them.

It remains to taste salted vinaigrette with herring and season it with the resulting aromatic sauce.

Since the appetizer has salted fish and pickled cucumbers, it is important not to overdo it with the amount of salt.

A simple recipe with pickles

Ingredients: 4-5 potato tubers, 2-3 sweet bright beets, 2 medium carrots, onions, 3-4 pickled cucumbers, unrefined oil, table salt, favorite seasonings.

1. The declared vegetables, in addition to onions and cucumbers, are thoroughly washed and boiled until softened. Next, it is necessary to peel the products from the skin and chop them arbitrarily finely.
2. Onion is chopped with miniature cubes. If you do not want it to crunch in the finished snack, you need to pour the chopped vegetable for a couple of minutes with boiling water.
3. Prepared ingredients are combined in a capacious bowl. Diced pickles are sent there, diced.

It remains to fill the finished appetizer with unrefined oil, salt it and add any selected spices to taste.

Cooking with apples

Ingredients: 420 g of potatoes, 80 g of carrots, 170 g of sauerkraut, 80 g of pickles, 120 g of beets, 130 g of apple, 60 g of canned peas, onion, 4 tbsp. tablespoons of unrefined oil, 1 tbsp. tablespoon of vinegar, rock salt. How to cook vinaigrette with apples is described in detail below.

1. First, over high heat, potatoes and carrots are cooked right in the peel until cooked.
2. Large pieces of beets are boiled in a separate bowl.
3. Ready softened vegetables are peeled and cut into thin strips. You can grind the listed products arbitrarily to the taste of the hostess.
4. Apples are peeled, get rid of the core with seeds, and then chopped into thin slices.
5. Pickled cucumbers also get rid of seeds (and, if necessary, hard skin), after which they are randomly chopped.
6. Peas (canned food) are reclined in a colander and washed with running cold water.
7. For the sauce, vegetable oil is salted and combined with table vinegar.

All prepared components are laid out in a bowl and watered with finished dressing.

Beef Vinaigrette

Ingredients: a pair of beets, potatoes and carrots, an average onion, 4 full tablespoons of sauerkraut, 5 tablespoons of canned red beans and green peas, vegetable oil for dressing and table salt.

1. First, the vegetables are boiled until soft. These are carrots, beets and potatoes. When the finished products have cooled, they can be peeled and cut into miniature cubes.
2. Try to chop the onion with a knife as finely as possible. Instead of the usual white vegetable, red is also allowed.To rid the onion of excessive bitterness, it is worth a couple of minutes to pickle its pieces in a mixture of table vinegar and water, and then rinse with cold water.
3. If necessary, sauerkraut is finely chopped.
4. All prepared ingredients are combined in a deep bowl. Canned legumes, previously spared from the brine, get enough sleep there. If desired, red beans can be replaced with white.

Dressed with vinaigrette with beans and salted vegetable oil.

The original version with squid

Ingredients: 230 g of beets, large onions, 90 g of pickled cucumbers, 130 g of canned green peas, 270 g of squid rings, salt, spices and vegetable oil for seasoning.

1. First of all, seafood rings are boiled in salt water. So that they do not turn out to be “rubber”, squids dip in boiling water for 2.5-3 minutes. Once the product has cooled, it is finely cut.
2. Onions and cucumbers are similarly chopped.
3. Beets are boiled until soft, after which they are chopped into a small cube.
4. All the ingredients prepared in the previous steps are mixed in a deep bowl. Next to them, green peas pour out without brine.
5. The appetizer is salted to taste, flavored with selected spices and seasoned with vegetable oil.

Before serving, it is worth leaving the salad a little to insist on the bottom shelf of the refrigerator.

Holiday Mushroom Vinaigrette

Ingredients: 2 beets, large carrots, 3-4 potato tubers, rock salt, 2 pickles, onions, sweet and sour apple, 230 g of pickled mushrooms, 130 g of green peas (canned food), 1 teaspoon of mustard, unrefined sunflower oil.

1. Vegetables (potatoes, beets, carrots) are washed with cold water and boiled until soft. When they have cooled, the products can be finely cut.
2. Cucumbers are chopped in the same way.
3. If the mushrooms from the jar turned out to be excessively salty, it is worth rinsing them under cold water and only then finely chop.
4. An apple gets rid of seeds; a peel is cut off from it. Next, the fruit is cut into miniature cubes.
5. Onions are likewise chopped.
6. Brine merges with peas.
7. All prepared components are put in a common bowl.
8. For refueling, oil and mustard are mixed in a separate glass.

It remains to add the sauce to the appetizer and serve it to the table. If the vegetables still remain warm, you must first cool the salad well.

How to serve an original dish to the table?

To beautifully decorate vinaigrette, for example, for a festive table, you can use the same products that were in the composition for its decoration. For example, for the version with beans, on the surface of the snack, you can lay out delicious flowers from canned legumes and fresh herbs. It is important to cut flowers from boiled carrots or pickled cucumbers, as well as other similar decorations.

Beautiful patterns are easily obtained from canned peas, sweet corn, miniature pickled tomatoes.

If a certain number of guests is expected, then the vinaigrette to the table can be served in portions in the original holiday molds. Each individual bowl is decorated with chopped herbs or slices of herring. A variety of salted fish perfectly complements the discussed vegetable salad. Such an addition will make it more tasty and satisfying.

If the house has a serving ring, then it will be easy to give the appetizer the desired shape. However, in this case, for dressing treats, it is best to use mayonnaise or another sauce that will reliably connect the components of the salad. Sunflower oil will not cope with this task.

Vinaigrette: calories

The calorie content of such an appetizer primarily depends on the composition of the vinaigrette. If you are preparing a classic salad, then per 100 g of the dish accounts for a little more than 130 kcal.

 

Various additional ingredients add a calorie snack. Especially if mayonnaise is used for dressing instead of butter, mushrooms, fried vegetables or canned beans.