Vinaigrette is only a simple and unremarkable salad at first glance. How is vinaigrette beneficial for the body? Yes, this is just a storehouse of vitamins! And if you are worried about how many calories the vinaigrette contains, then don’t worry, even those who are on a diet can eat it.
Of course, it will not stand out or attract attention on the holiday table. But on an ordinary weekday it’s just perfect. It’s easy to prepare; the necessary ingredients are always at hand.

Indeed, this recipe is the simplest. It does not use unusual products. And in general, in this case, a minimum of them is used. But this does not make the taste worse; on the contrary, the dish turns out bright, rich and at the same time light.

What you need for a simple vinaigrette:

• a couple of beets;
• a couple of carrots;
• 2 potatoes;
• 4 pickled cucumbers;
• 1 onion;
• 30 gr. parsley;
• 30 gr. oils

How to make a simple vinaigrette:

1. All root vegetables must be boiled separately, cooled independently, peeled when cooled and then cut into small cubes.
2. The cucumber is also cut into small, neat cubes. Their size should ideally be a little smaller than vegetables.
3. The onion is peeled from the yellow husk and simply finely chopped with a knife.
4. Also finely chop the washed parsley.
5. All products are laid out in a salad bowl, where oil is added to them, and if necessary, then salt, after which everything is mixed. A simple and tasty Vinaigrette is ready.

Important! To prevent the beets from coloring all other products, they need to be seasoned with oil in a separate bowl, mixed well and only then added to the salad last.

Vinaigrette recipe - a simple recipe

The peculiarity of this recipe is not only the absence of sauerkraut, the addition of which implies a classic version. There is one component in this dish that gives the vegetables a special taste - canned green peas. It seems like a simple product, but it perfectly complements the composition and, despite its simplicity, adds mystery.

What is vinaigrette made from:

• 1 beet;
• 2 potatoes;
• 1 carrot;
• 4 pickled cucumbers;
• 400 gr. canned peas;
• 40 gr. oils

How to make a vinaigrette simple recipe:

1. Boil the beets and let them cool on their own. Once cooled, it is peeled and cut into small cubes.
2. Potatoes are also boiled. It needs to cool and when cold it is peeled and cut into the same cubes as beets.
3. Boil the carrots in a separate pan and then cool. Once cooled, it is first cleaned and then only cut into pieces.
4. Cucumbers are cut into the same pieces as boiled vegetables.
5. All products are poured into one container.
6. The peas are separated from the liquid and poured into the salad.
7. The dish remains seasoned with oil and salt if necessary.
8. The ingredients are mixed and the salad can be served immediately.

Tip: it is better to boil all vegetables separately. The time it takes to cook them varies, and in separate pans it is much easier to control the cooking process. The result should be slightly crispy and not overly soft.

Vinaigrette salad simple recipe

The simplicity and versatility of this salad are its main advantages. The incredibly delicious sauce adds a certain piquancy to all vegetables without exception. The original method of presentation proposed in this case demonstrates that it can even look elegant and original.

You will need:

• a couple of beets;
• 1 carrot;
• 10 salted gherkins;
• 250 gr. canned beans;
• 1 onion;
• 20 gr. dill;
• 50 gr. oils;
• 10 gr. vinegar (preferably wine);
• 1 tbsp. l. Dijon mustard;
• 1 garlic clove.

How to make a simple vinaigrette salad:

1. The first step is to wrap the beets in foil and bake them in the oven. When ready, it is freed from the foil, cooled and then only cleaned and cut into cubes of the most suitable size.
2. The carrots are boiled in plain water, cooled, peeled and cut into the same cubes.
3. If the gherkins are small, they can be left whole. If they are large, then they should be crushed.
4. The canned beans are separated from the liquid.
5. The onion is peeled and immediately finely chopped.
6. You also need to chop the dill as finely as possible.
7. To prepare the sauce you will need a jar with a lid. Oil and vinegar are poured into it, mustard and crushed garlic are added. The jar is closed, and all products are mixed by shaking the jar. After obtaining the required consistency, the garlic is removed from the sauce.
8. In a separate bowl, mix beans with carrots, onions and dill.
9. All the vegetables are laid out in a salad bowl, mixed, and be sure to pour the sauce over them.
10. The top of the dish can be decorated with any greenery.

Tip: Vinaigrette can be seasoned with either sauce or regular oil, preferably unrefined, to give the vegetables a refined aroma. Quite often they resort to dressing the dish with mayonnaise. This will not make it any healthier, but the taste will be completely different, more intense.

Simple vinaigrette recipe

Here it is - such a famous and simple dish. This is exactly how this salad was loved by many and became the most successful addition to a regular meal. And it will be suitable as a snack “with vodka”. Pleasant sourness combined with beetroot sweetness - this is real harmony.

You will need:

• 4 potatoes;
• 1 beet;
• a couple of carrots;
• 3 pickled cucumbers;
• 1 onion;
• 50 gr. wine vinegar;
• 50 gr. oils;
• 10 gr. Sahara;
• 5 gr. salt;
• third tsp ground black pepper;
• 15 gr. greenery;
• 100 gr. sauerkraut.

How to prepare vinaigrette salad:

1. You need to prepare the dressing in advance. For this purpose, vinegar is mixed with salt, pepper and sugar. Then add oil with finely chopped herbs. Everything is actively mixed and sent to the refrigerator for a couple of hours.
2. Boil potatoes and carrots for about half an hour in plain water.
3. In a separate pan, add a little vinegar to the water and only after that the beets are immersed.
4. All boiled vegetables are cooled and peeled, after which they are cut into small cubes of the same size.
5. Cucumbers are chopped in exactly the same way.
6. All products are laid out in a salad bowl, and cabbage is also added there.
7. Finally, all that remains is to add the sauce and mix all the ingredients well.

Vinaigrette simple recipe

It acquires an unusual, piquant taste if you add herring to it. This fish works wonders and a light, homemade salad becomes simply extraordinary, rich, satisfying and delicious.

You will need:

• 2 beets;
• 200 gr. canned peas;
• a couple of potatoes;
• 1 onion;
• 40 gr. oils;
• 1 herring;
• 15 gr. onion greens.

Vinaigrette recipe is simple:

1. The beets need to be thoroughly washed using a brush, placed in a pan with water and cooked for about 30 minutes over low heat.
2. The potatoes are also washed and then boiled in a pan filled with water.
3. The onion is peeled and then finely chopped, after which it is immersed in boiling water for 10 minutes. Finally, the water is drained and the onion itself is wrung out.
4. Cucumbers are cut into cubes as small as possible.
5. The boiled vegetables are cooled and then peeled, then cut into cubes of the size corresponding to cucumbers.
6. All products are placed in a salad bowl.
7. The peas are separated from the brine and also placed in a salad bowl.
8. All ingredients are seasoned with oil and mixed.
9. The herring must be separated from the head, gutted and peeled. After this, all the seeds are selected. The resulting fillet is cut and placed on top of other components.
10. Sprinkle the dish with green onions on top and you can serve!

Important! In order for the vegetables to boil approximately at the same time, you need to choose specimens that are as similar in size as possible. Only in this case will it take the same amount of time to cook them.

– very easy to prepare. All its products are available at any time of the year, but they are especially tasty and in demand in winter.

The number of recipes that allow you to prepare this salad is simply huge. It is prepared with peas, corn, beans, and even herring. Thanks to such a huge number of variations, you can easily diversify your table with vitamin creations.

Under Tsar Peter I, vinaigrette was not yet known, since all its components were eaten without mixing. Only later, with the light hand of French culinary specialists, did the set of vegetables turn into a homogeneous salad, which many people liked. Now vinaigrette can be prepared from vegetables, fish, meat and even beans.

The undoubted advantage of this salad is the absence of fatty dressing in the form of sour cream or mayonnaise. The function of the sauce in the vinaigrette is played by vegetable oil, thanks to which the salad can be positioned as completely dietary.

Name: Classic vinaigrette Date added: 27.11.2014 Cooking time: 60 min. Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Classic vinaigrette recipe

Boil the potatoes in their jackets in water with a little salt. Initially, you should choose the most starchy potato variety - then it will not crumble in the salad. Be careful not to overcook the potatoes, otherwise they will lose some of their starch. Also, you should not often check the readiness of the potatoes with a knife - otherwise starch will leak out of the punctures into the water.

Boil the beets in a separate pan without peeling them. There is no need to add salt during the cooking process, otherwise the beets will fade and become loose. Also boil carrots in their uniforms. It is better to cook it separately, but it is permissible to cook carrots along with potatoes. In this case, carrots are laid 15-20 minutes before potatoes.

A festively decorated portion of vinaigrette Finely chop the onion into cubes. You can replace white onions with yellow ones, but the taste of the salad will suffer because, unlike yellow onions, white onions are sweet and mild in pungency. Carefully squeeze the sauerkraut from the brine. If the cabbage is too sour, you can pre-soak it in water for 10 minutes.

Rinse the pickled cucumbers under running water, cut off the tails and cut into small cubes. It is better to choose dense and small cucumbers because they do not contain much liquid and will not make the salad watery. Cool the finished beets, carrots and potatoes, peel and cut into small cubes. Combine all ingredients in a large bowl, add salt, favorite spices and vegetable oil.

Tip: unrefined flaxseed and sunflower oil go well with vinaigrette. Before serving, cool the salad thoroughly in the refrigerator. It should be a uniform burgundy color.

American vinaigrette recipe

This unusual vinaigrette recipe came to us from America. Sweet potatoes (or yams) are extremely popular among Americans. By replacing the usual potatoes with sweet potatoes, you can significantly increase the nutritional value and taste of the vinaigrette. The combination of sweet and salty will please the most avid gourmets.

Name: Vinaigrette “American” Date added: 27.11.2014 Cooking time: 2 hours 10 minutes Recipe servings: 6 Rating: (11 , Wed 3.91 out of 5)
Ingredients Boil the sweet potato. To do this, place the whole tuber, without peeling or cutting, in a pan of boiling water. Sweet potatoes are cooked in the same way as potatoes; check for readiness with a knife.

Prepare beets and carrots. It is convenient to cook vegetables in a double boiler, since this is done at the same time. Without peeling the beets and carrots, place them in the lower bowl of the steamer and steam for 25 to 40 minutes. Cut the onion into small cubes.

Prepared vegetables (beets, sweet potatoes, carrots) need to be cooled and peeled. Chop the vegetables as finely as possible to help them soak in better. In a small container, combine olive oil, honey, apple cider vinegar and spices. All that remains is to combine all the vegetables in a bowl and add the olive-honey dressing. Serve the salad no earlier than an hour after dressing.

New Year's vinaigrette recipe

This recipe is ideal for the New Year's table, as it combines the taste of vinaigrette and “herring under a fur coat.” The original mustard sauce adds piquancy to the salad.

Name: Vinaigrette “New Year’s” Date added: 27.11.2014 Cooking time: 1 hour 20 minutes Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Product	Quantity
Beet	2 pcs.
Carrot	2 pcs.
Potato	2 pcs.
Green onion	50 g
Pickles	3 pcs.
Lightly salted herring fillet	1 PC.
French mustard	2 tsp
Dry white wine	1 tbsp.
Quail egg yolks	4 things.
Wine vinegar	1 tsp
Crushed garlic	1 tsp
chicken broth	2 tbsp.
Brown sugar	0.5 tsp
Vegetable oil	10 ml
Salt pepper	taste

Wash beets, potatoes and carrots thoroughly (without peeling) with a brush and cook in the oven. To do this, wrap each vegetable in a double layer of foil and place on a baking sheet at a distance of 3-5 centimeters from each other. Bake vegetables for 45-50 minutes at 180 degrees. Check readiness with a knife or toothpick. Cool the finished vegetables and peel the skins. Cut into small cubes.

Remove the ends of the pickled cucumbers and cut into small pieces. Note: Be sure to use a very sharp knife so as not to crush the cucumbers, otherwise they will become watery, which will make the salad so too. Finely chop the green onions. Carefully check the herring fillet for small bones and cut into strips or cubes.

Now it's time to prepare the mustard sauce. To do this, mix quail egg yolks, wine, wine vinegar, chicken broth, mustard, sugar, dry garlic and vegetable oil in a glass container. Mix the sauce thoroughly until smooth. If desired, you can add a little salt.

Mix chopped vegetables (except green onions) in a deep bowl. Season with mustard sauce. Let it sit in the refrigerator for 15-20 minutes. Before serving, it is better to place a saucer with chopped green onions next to the salad and sprinkle it on the salad.

Chicken liver vinaigrette recipe

A delicious combination of Stroganoff-style liver with the usual vinaigrette. Chicken liver cooks quickly and gives the salad an interesting flavor accent, and sour cream sauce serves as an excellent dressing. If you are watching your figure, you can fry the liver without sour cream and season the salad with vegetable oil.

Name: Vinaigrette with chicken liver Date added: 27.11.2014 Cooking time: 60 min. Recipe servings: 5 Rating: (11 , Wed 3.91 out of 5)
Ingredients Using a steamer, cook carrots, beets and jacket potatoes: rinse each vegetable thoroughly under running water and place in the bottom tray of the steamer. Cook in active steam mode for 30 to 45 minutes, checking doneness with a knife or toothpick. Chop the parsley finely. Cut the red onion into strips or cubes.

Prepare liver Stroganoff style. To do this, rinse the chicken liver thoroughly and remove all visible blood clots. Dry each piece with a paper towel. Using a sharp knife, trim off any chunks of fat and cut each liver into several small pieces. Heat a deep frying pan and quickly fry the liver without oil for 5-7 minutes over high heat. Reduce heat to medium and add sour cream. Simmer the liver in sour cream for 20 minutes. Add spices and salt to taste.

Cool the steamed vegetables, peel and cut into medium-sized pieces. Combine carrots, onions, beets and potatoes in a large bowl. Add liver Stroganoff style, mix thoroughly. Place the salad in the refrigerator to soak for 20 minutes. Before serving, sprinkle the salad with chopped parsley.

Recipe for vinaigrette with beans and croutons

Another variation of everyone's favorite salad. The beans complement the flavor of the vegetables, and the flavorful garlic croutons turn the salad into a complete meal. As a holiday serving option, you can spoon vinaigrette onto whole croutons.

Name: Vinaigrette with croutons Date added: 27.11.2014 Cooking time: 1 hour 30 minutes Recipe servings: 7 Rating: (11 , Wed 3.91 out of 5)
Ingredients

Product	Quantity
Beet	1 PC.
Pickled cucumbers (small)	4 things.
Potatoes (large)	1 PC.
Carrot	2 pcs.
White beans	150 g
Fresh garlic	4 cloves
Dried parsley	5 g
White bread without yeast	5 slices
White onion	1 PC.
Apple cider vinegar	2 tsp
Vegetable oil	50 ml
Dried herbs, salt, pepper	taste

First you need to prepare the beans. Soak white beans in cold water overnight. In the morning, boil it until soft. Strain. Bake beets, carrots and potatoes in the oven in their uniforms, wrapping each vegetable in foil. This will take approximately 50 minutes at 170 degrees. Cool the vegetables and peel them.

Chop the white onion into small cubes. Marinate onions in 1 teaspoon apple cider vinegar, ground black pepper and your favorite herbs. Cut the pickled cucumbers into small cubes, removing the ends first.

Prepare garlic croutons. Grate the garlic on a fine grater, add dried parsley, 20 ml of vegetable oil and 1 tsp. salt. Fry slices of white bread in a very hot frying pan without oil (approximately 1 minute on each side). Place the croutons on a plate and let cool. Then use a pastry brush to brush each crouton with the garlic mixture. If desired, you can cut the croutons into several pieces.

It remains to combine the remaining 30 ml of vegetable oil with apple cider vinegar. In a large bowl, combine baked vegetables, boiled beans, cucumbers and white onions, and dress the salad with oil and vinegar. Place the vinaigrette in the refrigerator for half an hour to marinate. Before serving, place garlic croutons on salad.

Recipe for vinaigrette “Meat trio”

There is a vinaigrette not only with vegetables and fish, but also with meat. This salad is suitable for a festive feast; it is tasty and filling. Three types of meat go well with each other and with other salad ingredients.

Bay leaf 3 pcs. Dill greens 30 g Allspice 4 things. Salt, herbs, spices taste Rinse the veal tongue thoroughly under running water using a brush. Place the tongue in a large pot of water. Add one carrot, bay leaf, salt and allspice. Cover with a lid and bring to a boil over high heat. As soon as the water boils, reduce the heat to low and simmer the tongue under the lid for at least 3 hours. If you have a double boiler, you should steam the tongue on high steam for 2.5 hours. Owners of a pressure cooker will be able to significantly reduce cooking time - up to only 30 minutes.

The readiness of the tongue is checked with a knife: if it easily enters the tip of the tongue, then the tongue is ready. As soon as the tongue is cooked, place it in a colander and pour over ice water. This will help you peel off the top white skin easily. Clean the tongue, cut off the excess and cut it into strips of medium thickness. In separate pans, cook beef tenderloin and pork shoulder. This will take about an hour on medium heat. Don't forget to add spices and salt to the water with the meat. Cool the finished meat and cut into medium-sized strips.

Potatoes, carrots and beets in their jackets should be cooked in the oven, double boiler or on the stove in three different pans. The most convenient way to cook vegetables all together is in a double boiler. Cooked vegetables need to be cooled, peeled and cut into small cubes.

Cut the red onion into strips, half rings or small cubes. In a deep bowl, mix all the vegetables and all types of meat. Season with sunflower oil and place in the refrigerator to steep for 1 hour. Before serving, garnish the salad with chopped dill.

Vinaigrette salad is a light and nutritious appetizer that can complement, decorate any menu or become the main meal. The process of preparing it is so fast that even those who work a lot can handle it. And the vegetable composition of the dish will be interesting and attractive for people who watch their figure. So, how to make a delicious vinaigrette?

From time immemorial, vinaigrette has been considered a Russian dish, but there is no evidence of this fact. It is known that this snack owes its name to vinegar (vinaigre in French), which acted as a dressing during the reign of Alexander the Great in the 19th century. It is known that many French chefs served at the court in those days. Soon vinegar was replaced with sunflower oil, but the name remained as such.

Useful properties of vinaigrette

Everyone knows that vegetables are a real treasure for those who are looking for healthy food.

The vegetables from which the vinaigrette is prepared are also no exception:

• potato- rich in vitamin C;
• beet- a storehouse of minerals that regulate metabolic processes and promote weight loss;
• carrot— rich in vitamins D, B, C, E, various microelements;
• sauerkraut— stores vitamins C, A, B, E and K, improves metabolic processes, strengthens the body, destroys bacteria;
• salted cucumbers- a source of iodine and fiber;
• onion— contains zinc, iodine, iron, fluorine, manganese, as well as vitamins C and B.

But all this can be lost during heat treatment, so it’s healthier to cook vegetables in a double boiler or oven.

And if people who are losing weight are concerned about the high calorie content of potatoes, then they can be replaced with boiled beans, which will make the salad dietary.

Calorie content of vinaigrette

Due to the fact that there are many variations of preparation in various sources, it is definitely impossible to calculate the energy value of the salad under discussion.

The approximate calorie content of the vinaigrette without adding sunflower oil is exactly 55 Kcal/100 g. By adding sunflower oil, the calorie content will increase to approximately 130 Kcal/100 g. This salad without adding potatoes is considered the lowest-calorie version of the dish - about 43 Kcal/100 g.

Simple and delicious vinaigrette recipes

Today, the public is presented with a variety of options for preparing vinaigrette: with the addition of herring, beans, mushrooms, cabbage, etc. Almost every Russian person has their own favorite version, based on taste preferences. The only thing that does not change in the composition is beets, potatoes and carrots. Let's start describing the options.

Classic vinaigrette

There are no difficulties in the process of preparing a regular vinaigrette. The main condition is strict adherence to proportions.

Required Products:

• beets – 3 pcs.;
• potatoes – 5 pcs.;
• carrots – 2 pcs.;
• canned peas - 1/2 can;
• sauerkraut – 500 g;
• onion – 1 pc.;
• pickled cucumbers – 3 pcs.;
• vinegar 3% - 1 tsp;
• vegetable oil – 6 tbsp;
• salt and pepper - to taste.

How to cook:

1. Thoroughly rinse the beets, potatoes, and carrots. Cook each product in a separate pan until done. Cook for approximately an hour. After waiting for them to cool naturally, peel and chop into cubes (preferably small sizes).
2. Peel the onion, rinse with water and chop thinly. Cut the cucumbers into strips. Place the chopped products together with sauerkraut in one plate.
3. When preparing the dressing, mix oil and vinegar in another bowl, adding salt and pepper to taste.
4. Add green peas to the combined ingredients. Mix everything carefully and pour over the dressing. The dish is ready to eat!
5. The finished salad can be stored in a refrigerated place for several days. Vegetables do not spoil for a long time at low temperatures.

Vinaigrette with herring

Thanks to the addition of herring, the salad can turn into an unforgettably tasty and nutritious dish. If you want variety, you can include cranberries, a young apple, beans in tomato sauce, and croutons. Either way, it will be an incredibly intriguing taste.

Required Products:

• beets – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• lightly salted herring (fillet) – 1 pc.;
• sauerkraut – 150-200 g;
• onions – 1 pc.;
• salt, spices and herbs - to taste;
• vegetable oil – 2 tbsp.

How to cook:

1. Cook beets, potatoes, carrots for approximately an hour. Each ingredient in a separate pan.
2. While everything is being prepared, you need to gut the herring. Cut the resulting fillet into small cubes.
3. Peel the onion, rinse it under water, and cut it into half rings.
4. Add beets with sauerkraut to the boiled products cut into cubes.
5. Salt, pepper, stir everything thoroughly, pour in oil.
6. Top with onion rings and herbs. The salad is ready to eat.

Vinaigrette with peas

The advantage of this recipe is that it is not limited by proportions. You can add or subtract the amount of ingredients at your discretion.

Required Products:

• beets – 1 pc.;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• salted (pickled) cucumbers – 2-3 pcs.;
• onions – 1 pc.;
• vegetable oil.

How to cook:

1. Thoroughly rinse the beets, potatoes, and carrots. Cook each product in a separate pan until done. Cook for approximately an hour. After waiting for them to cool naturally, peel and chop into cubes (preferably small sizes).
2. Chop greens with pickles.
3. Peel the onion and cut into thin slices.
4. Mix the ingredients, add canned peas.
5. Fill with oil. Salt as needed.
6. It is not recommended to store the resulting salad in a refrigerated place for more than two days.

Vinaigrette with beans

When you add beans to the salad, you will notice that it’s as if they were meant to be there. It will also allow you to replace high-calorie potatoes.

Required Products:

• beets – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• pickled cucumbers – 2-3 pcs.;
• red beans - a glass;
• red onion – 1 pc.;
• green onions and dill - a bunch of each;
• mustard – 1 tbsp;
• vinegar 3% – 2 tbsp;
• olive oil – 40 ml.

How to cook:

1. Thoroughly rinse the beets, potatoes, and carrots. Cook each product in a separate pan until done. Cook for approximately an hour. Peel, wait for them to cool naturally, chop into cubes (preferably small sizes).
2. Soak the beans in cold water in advance (in the evening if you plan to cook in the morning) or at least let them brew for at least two hours. Cook the beans in water for about an hour, not forgetting to salt them.
3. Add chopped pickled cucumber, herbs and onions to the boiled ingredients and beans.
4. In a separate bowl, mix the oil with mustard, vinegar, and a pinch of salt and pepper. Stir until smooth and pour over everything.

Fresh cabbage vinaigrette

Vinaigrette with fresh cabbage is a very original option. Don't think that replacing sauerkraut with fresh cabbage will ruin it. On the contrary, it is the highlight of a traditional salad. Also, this version of the salad will be convenient for those who cannot eat fermented foods.

Required Products:

• beets – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• pickled cucumbers – 2-3 pcs. medium size;
• canned peas - 1/2 can;
• white cabbage - half a head;
• onions – 1 pc.;
• sugar – 1 tsp;
• a pinch of salt;
• vegetable oil and vinegar for dressing.

How to cook:

1. Cook beets, potatoes, carrots for about an hour.
2. Peel the onion, rinse under running water, and chop thinly.
3. Shred the white cabbage, combine it with the onion, crush it with your hands until it becomes sauerkraut.
4. Cut the peeled cooked products with pickled cucumbers into cubes and add them to the cabbage and onions.
5. Having freed the peas from excess liquid and passed them through a sieve, combine them with other ingredients.
6. Pour everything with a mixture of vegetable oil and vinegar, add salt and sugar.
7. Stir thoroughly. The salad is ready to eat!

Vinaigrette with sauerkraut

This salad option is perfect for a holiday table. We suggest cooking vegetables in the oven, which will allow you not to lose all the beneficial microelements. To do this, it is recommended to wrap thoroughly washed beets, potatoes and carrots in foil, place them on a baking sheet and leave them in an oven preheated to 160-180°C for approximately one hour.

How to cook:

1. Peel the vegetables that have cooled after cooking, cut them into cubes, and place them in a bowl prepared in advance.
2. Squeeze the sauerkraut thoroughly with your hands to squeeze out all the excess liquid. Add to other products.
3. Separate the peas from the liquid by passing them through a sieve and pour them into the other ingredients.
4. To make the dressing, you need to mix lemon juice, spices, herbs, green onions, and vegetable oil in a separate bowl.
5. Pour the dressing over everything and stir thoroughly.
6. Let it sit for half an hour in a cool place, after which it is ready for use.

After reading the recipes we offer, you will most likely think that this recipe is very simple. You may well be right, but there are several nuances that will help you avoid troubles during the cooking process and testing the result:

• You can avoid the loss of all useful microelements in the ingredients by baking in the oven.
• Excluding an ingredient such as pickled cucumber from the salad will increase the shelf life of the dish. Added cucumber increases the likelihood of faster spoilage of the dish. If you still want to add something salty, you can use pickled mushrooms.
• If you pour sunflower oil over the beets before adding other ingredients, they will not turn the same color.
• To better saturate the vegetables with the dressing, it is advisable to chop them finely.
• A standard set of products (potatoes, carrots, beets) determines out of doubt what kind of dish it is. But no one denies the possibility of adding something different from the classic recipe to a dish. Imagine, decorate and add your favorite products, making the taste of the dish more unique and inimitable.
• It is recommended to cut the ingredients into cubes, since in this form their benefits are preserved and they look aesthetically pleasing. In a country like Tashkent, any dishes are prepared without using a grater, which allows you not to lose the beneficial properties of the products added to the dish.
• The prepared salad can be seasoned with more than just sunflower oil. Mayonnaise can also be a good option for dressing. The main thing is not to overdo it, otherwise the dish will turn out to be overly sour or will have an extremely strong smell, instead of radiating freshness and lightness.
• Add a little sugar, stirring thoroughly. Wait for it to melt in the vegetable juice. Don't forget that sugar helps draw juice out of a variety of foods, so the salad ingredients will increase the juiciness.
• To achieve a greater richness of the taste of the dish and its deep impregnation, you need to add a little milk after a couple of minutes, mix thoroughly and put the salad in the refrigerator.
• Before serving, wet the plates with water or milk, and only then place the chilled dish on them.

Bon appetit, culinary victories, a million words of praise from your household!

Making vinaigrette is a simple process. The main thing here is to decide which components the dish will include, and the rest is a matter of technique. Today we are preparing a classic vinaigrette. We all remember this salad from childhood and not all of us love it, but it clearly has many advantages and therefore cannot be ignored.

Adjusting the taste of their favorite salad to suit themselves, some prefer to cook it with peas, beans, pickles or sauerkraut, while others prefer a combination of vegetables with herring or hot smoked fish.

How to prepare a classic salad? For beginners in cooking, a step-by-step recipe with photos and useful tips will help. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - the salad loves experiments, but does not lose its recognizable taste.

The classic vinaigrette recipe can be varied by adding mushrooms (salted or pickled), boiled fish or green peas to the salad. The salad is also prepared with boiled meat. You can also add chopped boiled egg to the salad.

Vinaigrette: composition of a classic salad

What is included in the vinaigrette?

This salad is made from just vegetables and added dressing. The composition of a classic vinaigrette includes fresh onions, boiled potatoes, carrots and beets, sauerkraut, pickled cucumbers, canned peas, and the dressing is made from vegetable oil with vinegar and a pinch of black pepper.

The proportions of the ingredients are usually arbitrary, although the recipe calls for them to be added in equal quantities. But everyone can decide for themselves what they like best. If you add more oil to it, then there will be more fat, if there are potatoes, then there will be carbohydrates.

Nutritional value of vinaigrette:

The composition of the vinaigrette is unique because it is well balanced. First of all, this concerns the presence of three main components - proteins, fats and carbohydrates - in the vinaigrette. The salad contains the most fats of various properties - 10 g, slightly less carbohydrates - 6.6 grams, and proteins - only 1.4 g. In addition, the components of the dish contain a significant amount of water - 75.6 g, dietary fiber -1.6 grams, organic acids, unsaturated fatty acids.

Thanks to its vegetable composition, the salad also contains a lot of vitamins of almost all types: group B, vitamin A, PP, C, E, N. There are also a lot of important microelements here, there is iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum . Macroelements include calcium, magnesium, and sodium.

Despite the significant amount of carbohydrates and fats, the calorie content of the salad is low. And it can be further reduced by excluding, for example, potatoes and oil for dressing, replacing it with mustard or soy sauce. A small amount of calories does not stop making salad an excellent source of energy. This dish is quite filling, but at the same time light on the stomach. This is a great option for an afternoon snack or late dinner.

How many calories are in 100 grams of vinaigrette with potatoes?

A classic vinaigrette consists of boiled potatoes, beets and carrots, pickled or pickled cucumbers, sauerkraut, onions, canned green peas or beans.

All vegetables are finely chopped, mixed and vegetable oil is added. But a salad dressed with vegetable oil is considered the healthiest. Polyunsaturated fatty acids contained in the oil promote better absorption of vitamins A and E, the strongest antioxidants.

If the classic recipe does not suit you and you want to change it, then when calculating you will have to take into account the calorie content of all products. The salad can be called low-calorie, since it contains approximately 130 kcal per 100 g. Calorie content per 100 g of product:

• Sauerkraut - 25 kcal;
• Vegetable oil - 900 kcal;
• Pickled cucumbers - 15 kcal;
• Green peas - 55 kcal;
• Boiled potatoes - 78 kcal;
• Marinated mushrooms - 26 kcal;
• Salted herring - 160-217 kcal;
• Mayonnaise - 680 kcal;
• Onion - 15 kcal;
• Boiled carrots - 35 kcal;
• Boiled beans - 250 kcal;
• Boiled beets - 40 kcal.

Some people advise taking a little more onions than carrots, but this is a matter of taste (not everyone has an ardent love for onions). You can also add green onions, if you have them, of course. To season the vinaigrette, use three percent vinegar, ground black pepper, salt and vegetable oil.

Vegetables (potatoes, beets and carrots) are boiled in their skins, cooled, peeled and cut into cubes. Cucumbers and onions are also chopped, cabbage is shredded. Combine the vinegar with oil, add salt and pepper, pour the resulting dressing over the ingredients and mix gently. Remember that all ingredients must be at room temperature - do not mix warm and cold ingredients. This will cause the salad to quickly spoil.

Instead of the classic dressing, you can use a dressing based on vinegar and mustard. To do this, dilute salt, sugar and mustard in a small amount of water, add pepper, gradually pour in oil and add three percent vinegar.

Vinaigrette - classic recipe: step-by-step recipe

Ingredients:

• Sauerkraut – 100 g;
• Potatoes – 3 pcs.;
• Carrots – 1 pc.;
• Canned peas or beans – 3 tbsp;
• Pickled cucumbers – 2 pcs.;
• Onions – 1 pc.;
• Beets – 2 pcs.;
• Sunflower oil – 3 tbsp;
• Salt - to taste.

Cooking method:

1. Carrots, potatoes and beets need to be boiled on the stove or cooked in a double boiler in advance. There is no need to peel the vegetables, just rinse them in running water. The beets will reach full readiness in 40-60 minutes (depending on how large the beets are), it is advisable to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, vegetables must be completely cooled and peeled;
2. Traditional cutting for vinaigrette is into cubes with a side of about 0.5 cm. First of all, cut the beets into small cubes. To prevent it from turning all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is coated in a thin layer of oil, which reduces the beets' ability to color other vegetables;
3. Next, cut the carrots into cubes. It is advisable to choose a sweet variety of carrots, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting;
4. Cut the potatoes in the same way. We recommend using easily boiled varieties - such potatoes are more flavorful and will crumble a little in the salad, enveloping the rest of the cubes, making the salad tastier;
5. Chop onions and 2 pickled cucumbers, as well as root vegetables. If the cucumbers are too watery, be sure to squeeze the brine out of them so that there is no excess liquid in the salad. It is best to use barrel or pickled cucumbers in jars. Canned ones will not be an equivalent substitute, they do not have the same taste, aroma and toughness;
6. All that remains is to combine all the vegetables, add salt and oil. The classic dressing for vinaigrette is sunflower oil; unrefined, aromatic, natural oil is especially suitable. Some housewives like to dress the salad with mayonnaise, although this option cannot be called classic;
7. At this point, the preparation of the vinaigrette according to the classic recipe is considered complete and can be served. Bon appetit!

The recipe for this dish does not provide for the exact proportions of the ingredients that are added to it, so there are a lot of cooking options. To achieve the perfect taste, you can experiment with products. Often the vinaigrette includes such tasty additives as peas, beans or sauerkraut (your choice) - they all fit perfectly into the composition of the dish and make its taste richer.

Vinaigrette - classic recipe with peas

Ingredients:

• Potatoes - 4 pcs.;
• Canned green peas - 1 can;
• Carrots - 2 pcs.;
• Pickled cucumbers - 200 g;
• Beets - 2 pcs.;
• Sunflower oil - 5 tbsp;
• Green onion - to taste;
• Salt - to taste.

Cooking method:

1. Boil the vegetables in unsalted water until fully cooked (cook the potatoes in a separate pan so that they do not turn beet-colored ahead of time). It is advisable to choose two small beets instead of one large one - this will significantly reduce the cooking time. Clean the ingredients that have cooled to room temperature;
2. Before chopping vegetables, it is advisable to keep them in the refrigerator for some time - chilled foods will be much easier to cut, and the finished salad will taste more pleasant. Cut carrots and potatoes into medium cubes;
3. Chop beets and pickles in the same way. Green onions, washed and dried, chop with a knife;
4. Now we combine all the components of the salad in a convenient deep container. After draining the marinade, pour the peas into the almost finished vegetable dish. Sometimes peas are replaced or combined with sauerkraut - a matter of taste;
5. The best dressing for vinaigrette is regular sunflower oil. For a more original option, you can add a little balsamic vinegar or lemon juice. But it is highly not recommended to dress the salad with mayonnaise - this sauce will only spoil the taste composition of the salad;
6. Lightly add salt and carefully mix the ingredients so as not to turn the salad into a vegetable “porridge”. The dish does not require any pompous serving - put the salad on ordinary plates;
7. The classic pea salad is ready. In some recipes, beans or salted herring are added to the dish, but this is a matter of taste. Bon appetit!

If you decide to add beans (canned in their own juice, without tomatoes), then drain all the liquid from the can and add a few spoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.

Today, together with the site, we will prepare several classic vinaigrette recipes using the main ingredients: potatoes, beets, carrots, sauerkraut, pickled or pickled cucumbers, onions or fresh green onions, canned green peas. But the cooking methods will be different.

A salad with beans is also popular, in which beans are mixed with potatoes, beets, pickled cucumbers, lettuce, parsley, and seasoned with a mixture of vegetable oil, pepper and salt. You can find a huge number of vinaigrette recipes.

How to make vinaigrette with sauerkraut

This is a traditional dish of Russian cuisine, which is easy to prepare and tastes piquant. Sauerkraut and pickled cucumbers add a special mystery to the dish. It is important to properly prepare the ingredients for mixing, not to overcook them, and the light salad will turn out to be of amazing quality. Let's prepare a classic salad recipe.

Ingredients:

• Potatoes - 3 pcs.;
• Pickled or pickled cucumbers - 2 pcs.;
• Onions or salad - 1 pc.;
• Carrots - 2 pcs.;
• Beets - 2 pcs.;
• Sweet sauerkraut - 150 g;
• Canned green peas - half a jar;
• Green onions - several stems;
• Vegetable oil - 2 tbsp;
• Apple vinegar - 3 tbsp;
• Sugar - a pinch;
• Dry mustard - a pinch;
• Salt - to taste.

Cooking method:

1. First, potatoes, carrots and beets must be boiled until tender;
2. Boiled vegetables must cool, for which it is enough to immerse them in a container with cold water for a few minutes;
3. Cooled vegetables are peeled and cut into small cubes. Cucumbers should be cut into the same shape. Then put everything in a large salad bowl;
4. Finely chop the onion and add to the rest of the vegetables;
5. Before cutting, sauerkraut is squeezed out of its juice so that the resulting salad does not drown in liquid. If the cabbage feathers are too large, they can be cut into smaller straws, up to 2-3 cm. Then add it to the bowl with the chopped vegetables;
6. The next stage is preparing the filling. To do this, pour a little water into a separate container, add dry mustard, vegetable oil, sprinkle with a couple of pinches of salt and sugar. After mixing the ingredients, pour vinegar over them and mix thoroughly again;
7. Add green peas to the vegetables in a bowl and pour in the prepared dressing, mix everything thoroughly;
8. Since each person has his own taste, after everything is mixed, you should taste the salad and, if something is missing, add;
9. The finished salad is decorated with finely chopped green onions on top. Bon appetit!

Modern recipes involve adding seafood (mussels, shrimp, squid), seaweed, corn, tomatoes, and apples to the salad. It is proposed to bake vegetables rather than boil them, which makes their taste richer. You can serve the salad either in a classic salad bowl or lay it out in an elegant mound on lettuce leaves.

Vinaigrette is a salad made from boiled vegetables, which owes its name to the salad dressing for this dish, which was common until the beginning of the 20th century. It is believed that it got its name at the court of Alexander I, when a French chef, observing the work of his colleagues, saw how they sprinkled vinegar on a ready-made mixture of vegetables served on the royal table as a cold appetizer.

There are many recipes for making vinaigrette, and every good housewife probably has her own secret ingredient that makes the salad even more delicious and unforgettable. Russian people quickly fell in love with the salad, the recipe for which was originally most likely invented within the framework of German or Scandinavian cuisine.

How to prepare a vinaigrette: the subtleties of the perfect salad

• It’s better to cut the vegetables into small pieces, but don’t get carried away, otherwise you’ll end up with a tasteless porridge instead of a vinaigrette;
• Each vegetable should be cooked in a separate pan. Cooking carrots until tender takes 25 minutes, beets will take 35 minutes, and potatoes will be ready in 25 minutes. after boiling;
• Let the vinaigrette brew for a couple of hours after it’s ready, the components will become saturated with each other, the taste of the onions will open up and fill the salad with its aroma;
• The salad will retain its fresh taste and will not spoil after a couple of days if the vegetables in the salad are cut cold, that is, after cooking they should cool very well in the refrigerator or on the windowsill;
• Instead of dressing, the salad is filled with simple vegetable oil, and it does not lose its taste. Oil is added as it cooks. To begin with, add a small amount to the chopped beets so that it does not color the rest of the products too much, then add evenly while adding the remaining ingredients one by one.

The sour taste given to it by vinegar apparently led to the name “vinaigrette”, from the French. vinaigre - vinegar. In addition to vegetables, apples, herring, and sour cream were added to it. It’s interesting that even pirates knew how to make salad; they called this dish salmagundi. The pirate vinaigrette recipe was prepared from any fried or salted meat, fish, vegetable oil, various vegetables and even fruits such as mango.

There are some tricks to making vinaigrette. For example, so that all the ingredients in the vinaigrette retain their color and do not fade, the beets are first cut and filled with oil.

Do you love everyone's favorite salad from childhood? Refers to cold snack foods. There are a lot of salad variations, with herring, seafood, pickled or salted mushrooms, seaweed, and squid.

How to cook vegetables for vinaigrette:

1. Potatoes, carrots and beets should be thoroughly washed from dirt; for this it is convenient to use a clean dishwashing sponge;
2. Potatoes and carrots should be boiled in lightly salted water, at a gentle simmer, covered, until tender. In this case, the water should completely cover the vegetables;
3. The beets should also be boiled in boiling water, at a gentle simmer, under a lid, but instead of salt, it is best to add a small amount of acid to it;
4. You can use 1-2 tsp as acid. lemon juice or 6-9% vinegar; in extreme cases, you can add citric acid to the water on the tip of a knife;
5. Beets take a little longer to cook than potatoes and carrots, so to cook them it is best to choose a tall and narrow saucepan and pour more water into it; the water should cover the beets by at least 3-4 fingers;
6. The readiness of vegetables should be checked with a knife.

Subtleties of preparation:

• Do not use metal utensils that oxidize;
• Remember: unrefined oil is healthier;
• To prevent the salad from turning sour quickly, do not mix hot and cold ingredients;
• Baked vegetables will make the salad tastier and healthier;
• Do not store the salad for more than a day;
• First, squeeze out excess brine from cucumbers;
• If you don’t like brightly colored foods, start putting vegetables with chopped beets in a container, after pouring oil on them;
• First salt, then oil;
• Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, a little sugar and mustard. Lightly beat the dressing with a whisk; due to the mustard, the consistency should be homogeneous and thick, like an emulsion. Dress salad and serve;
• If you want to prepare your favorite salad in the summer, but there is no sauerkraut in the refrigerator, you can replace it with fresh cabbage. In this case, chop the head of cabbage, lightly salt it and remember with your hands, leave it aside for a while while you chop the rest of the vegetables. After this, squeeze out the released juice. Sprinkle everything with lemon juice and add to the salad. Salad with fresh cabbage is ready;
• Do not add a lot of oil - the food should not “float” in it.

What else can you make a salad with? In addition to the main ingredients that are included in the recipe we described, there are quite a lot of variations of this dish. So you can add to the vinaigrette:

• Prunes;
• Canned corn;
• Beans;
• Pickled honey mushrooms or any other mushrooms;
• Shrimp or squid;
• Smoked or salted fish;
• Herring and mustard sauce;
• Boiled eggs;
• Boiled meat.

Vinaigrette is undoubtedly a very healthy dish because it is made from vegetables. However, it is not recommended to store salad for more than a day - from a healthy food it can turn into a provocateur of intestinal disorders.

The best recipe for vinaigrette with spicy dressing

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