Let's return to the classics and prepare a Soviet-era vegetable salad - a delicious homemade vinaigrette. It's simple and not time consuming, and the result is worth it! Step-by-step recipe with a photo. Video recipe.
With the advent of exotic fruits on the market, housewives are competing in preparing different dishes from them, forgetting about traditional simple salads. Homemade delicious vinaigrette used to be prepared for any feast. This is one of the most popular vegetable salads in autumn and winter. Of course, this is not a mimosa or Olivier salad, but it is also extremely tasty. Many people know how to make a vinaigrette. If you boil vegetables in advance, practically without straining, you can quickly, literally in half an hour, cut all the components.
It would seem that it is much simpler: boiled vegetables, crumbled, seasoned, salted, and a simple and nutritious dish is ready. However, in addition to the main ingredients, beets and potatoes, a variety of other products can be added to the vinaigrette: green peas, beans, carrots, mushrooms, sauerkraut, onions or green onions, pickled or pickled cucumbers, and even herring or eggs. This will change the taste of the finished dish. Therefore, each chef will find an option to his taste. And if every time you prepare a vinaigrette with different products, you will always get a new salad. As a rule, the vinaigrette is dressed with sunflower oil, but olive oil or any other vegetable oil will do.
See also how to make oven baked vegetable vinaigrette.
- Caloric content per 100 g - 132 kcal.
- Servings - 4
- Cooking time - 30 minutes for cutting food, plus time for boiling vegetables
Ingredients:
- Beets - 1 pc.
- Green onions - bunch
- Pickled cucumbers - 2 pcs.
- Carrots - 1 pc.
- Sauerkraut - 150 g
- Vegetable oil - for dressing
- Potatoes - 2 pcs.
Step by step preparation of homemade delicious vinaigrette, recipe with photo:
1. Pre-boil vegetables in a peel in salted water until tender. Then cool completely and peel. You can prepare vegetables in a day, then only to peel and cut them.
So, with the vegetables ready, peel the beets and cut them into medium-sized cubes.
2. Peel the carrots (boiled) and cut them like beets.
3. Peel and cut the boiled potatoes to the same size.
4. Blot pickled cucumbers with a paper towel from the brine and cut into the size, like all previous products.
5. Place all vegetables in a salad bowl and add sauerkraut.
6. Next, add chopped green onions. This recipe uses frozen onions. You do not need to defrost this first, because it will thaw right in the salad.
7. Season the delicious homemade vinaigrette with vegetable oil and stir. Taste and adjust if necessary by adding salt or other spices. Cool the vegetable salad in the refrigerator for 15 minutes and serve.
See also a video recipe on how to make a dietary vinaigrette.
