Vinaigrette is an amazing salad that guarantees a healthy diet and excellent taste.
Recipe content:
- Features of cooking salad
- Advice
- Ingredients
- Step by step cooking
- Video recipe
Vinaigrette is a favorite snack dish for many. But once it was prepared only for the royal table. But now the salad has become simpler and has become a regular daily menu. At the same time, it remains very useful for our health, since it contains many minerals, a large amount of vitamins, and, moreover, has a low calorie content.
Features of cooking salad "Vinaigrette"
To prepare the vinaigrette, a standard set of products is used - beets, potatoes, carrots, sauerkraut and pickles. But this list can be expanded beyond recognition. For example, you can put canned green peas, boiled beans, pickled onions, fresh apples, slightly salted herring, boiled chicken, etc. But today I want to offer you to cook a salad with boiled chicken eggs. They make the dish a little more satisfying, and the consistency is softer. Salad is usually seasoned with refined vegetable oil and salt. However, now there are recipes with the addition of table or wine vinegar, or citric acid, mayonnaise and sour cream. And for baby food, cranberry juice is used.
Egg Vinaigrette Tips
- If you want all the vegetables in the salad to retain their color, then cut the beets very first and season them with vegetable oil.
- All boiled vegetables should be cut into approximately the same pieces, then the salad will look beautiful.
- Season food with sauce only before serving the salad to the table.
- Store the remaining salad from lunch in the refrigerator, but remember that after a day its taste will deteriorate. Therefore, if you are preparing a salad for several days, then add the oil to the amount that you will consume at a time. Keep the rest of the vegetable mixture in the refrigerator.
- Caloric content per 100 g - 85 kcal.
- Servings - 6
- Cooking time - 20 minutes for cutting vegetables (plus additional time for cooking and cooling food)
Ingredients:
- Beets - 2 pcs. (medium size)
- Carrots - 2 pcs.
- Sauerkraut - 200 g
- Pickled cucumbers - 4 pcs.
- Eggs - 3 pcs.
- Salt - 0.5 tsp or to taste
- Refined vegetable oil - for refueling
Making a vinaigrette with eggs
1. Boil beets, carrots and eggs and chill well. Eggs are boiled for about 10 minutes, and vegetables for about 1.5-2 hours. I advise you to prepare these products in advance so that when you are going to prepare a salad, you just have to chop the vegetables. So, peel the boiled beets and cut them into cubes of about 8-10 mm.
2. Peel and dice the carrots as well.
3. Remove the cucumbers from the jar, put in a sieve and leave for 5-10 minutes to allow excess liquid to glass, then cut them into cubes.
4. Peel and slice boiled eggs, keeping the proportion of the previous ingredients.
5. Put all the food in a bowl and add the sauerkraut and squeeze the excess liquid out with your hands. Season the salad with vegetable oil and mix well. Taste it, if you don't have enough salt, add it. But it may not be required additionally, since the salt of pickled cucumbers and sauerkraut is enough.
See also the video recipe: Vinaigrette with quail eggs.
