Easy for the stomach, low in calories, lean, healthy, affordable products - vinaigrette. Learn to cook this healing salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is customary to cook the vinaigrette in the cold season, when the range of vegetables is not very large. The range of products for the dish is huge and for every taste. In addition to the classic ingredients - beets, potatoes and carrots, other ingredients are added. For example, beans, green peas, pickles, sauerkraut, boiled chickpeas, green peas, green and onions, herring, apples, pickled mushrooms and other products. All of these products are not of animal origin, so food can become a frequent guest during fasting and on the vegetarian menu. And if you are not fasting, you can supplement the composition of the dish with eggs. The food also turns out to be no less tasty.
The vinaigrettes are usually seasoned with a mixture of vinegar, vegetable oil and salt. However, some housewives also add different peppers, mayonnaise, sour cream, lemon juice. And for children's and dietary tables, freshly squeezed cranberry juice is used. You can flavor the vinaigrette with parsley, dill, cilantro. Another good option for salad is to bake vegetables in the oven. Then the taste of the food will be more intense, and the salad will turn out to be healthier. Indeed, when cooking vegetables, some of the useful vitamins are digested, which does not happen when baking.
- Caloric content per 100 g - 61 kcal.
- Servings Per Container - 4-5
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling vegetables
Ingredients:
- Beets - 1 pc.
- Carrots - 2 pcs.
- Lemon juice - 2 tablespoons
- Salt - pinch or to taste
- Canned green peas - 150 g
- Onions - 1 pc.
- Sauerkraut - 150 g
- Potatoes - 2 pcs.
- Olive oil - for dressing
- Pickled cucumbers - 3-4 pcs.
Step by step preparation of vinaigrette, recipe with photo:
1. Peel the onions, wash and chop into thin half rings.
2. Boil the beets in the peel and cool. Do the same with carrots and potatoes. After the beets, peel and cut into cubes.
3. Remove the skin from the potatoes and chop as well.
4. With the carrots, proceed as with the previous products: peel and chop.
5. Wipe the pickled cucumbers with a paper towel to remove excess moisture and cut. Cut all products into approximately equal pieces.
6. Put all the chopped ingredients into a container. Also add green peas and sauerkraut. Remove moisture from these components as much as possible. Squeeze the cabbage with your hands, and put the peas in a sieve to drain all the brine.
7. Season salad with olive oil, lemon juice and salt. Stir and serve.
Advice:
- Dressing the salad with sauce is recommended before serving it.
- If the salad is not eaten, store it in the refrigerator. At the same time, keep in mind that it is stored for a short time in the filled form, because this degrades the taste and decreases the value.
See also a video recipe on how to make a vinaigrette with a spicy dressing.
