Vinaigrette is one of the most popular, delicious and inexpensive salads in existence. It is relevant at any time of the year, but especially during periods of cold weather, as it is a storehouse of useful vitamins and minerals. We have put together 10 step-by-step recipes for you on how to make a classic vinaigrette. Bon appetit!
1. Vinaigrette with beans and herbs – a classic recipe
Vinaigrette with canned beans is very nutritious and satisfying, so you can safely put it on the table as an independent dish.
You will need: 0.5 kg of beets, 2 carrots, 3 pickles, 1 can of canned beans, 3 potatoes, 1 onion, dill and parsley, green onions, 5 tbsp. l. vegetable oil, ground black pepper.
Cooking:
1. Mix sauerkraut squeezed from juice with washed beans. Peel boiled vegetables and raw onions, rinse and dry the greens.
2. Cut carrots, potatoes, cucumbers into small cubes of the same size. Serve with cabbage and beans.
3. Cut the onion and beets into cubes, chop the green onions, add to the salad bowl with the rest of the products, season with homemade sunflower oil, season with salt and a pinch of pepper, refrigerate for several hours. Before serving, sprinkle the vinaigrette with chopped herbs.
2. Vinaigrette “Pre-revolutionary”
Be sure to make the vinaigrette according to the 1904 recipe. It turns out that in those days this salad was cooked quite differently!
You will need: 2 boiled potatoes, 1 boiled beetroot, 70 g of white cabbage, 2 pickles, 80 g of boiled beans, 150 g of pike-perch fillet baked in the oven, 60 g of pickled mushrooms, 2 tbsp. l. capers, 1 tbsp. l. sugar, 50 ml 5% vinegar, 1 tbsp. l. mustard, a pinch of ground black pepper, sea salt, 3 tbsp. l. vegetable oil.
Cooking:
1. Pour boiling water over chopped cabbage for 10 minutes, then put it in a colander and wring it out with your hands. For dressing, combine vinegar, oil, sugar, pepper and mustard.
2. Cut cucumbers, mushrooms, potatoes and beets into cubes, mix everything in a bowl. Add cabbage, beans and capers to vegetables.
3. Before serving, add the pike-perch fillet cut into pieces, dressing fields. Let the vinaigrette brew for half an hour and serve.
3. Vinaigrette “Peasant”
Vinaigrette with fried mushrooms and salami sausage can be safely served as a main dish for dinner.
You will need: 4 boiled potatoes, 2 pickles, 6 mushrooms, 200 g salami, 2 onions, 1 glass of fresh cranberries, 2 tbsp. l. tomato sauce, a pinch of hot chili pepper, 120 ml of sunflower oil, 2 tbsp. l. apple cider vinegar.
Cooking:
1. Put the onion cut into quarters of rings in a bowl, pour over a mixture of vinegar, spices, tomato sauce. Lightly salt and mix, leave to marinate.
2. Spread the salad on a flat plate in a slide: first, potatoes cut into strips, then chopped mushrooms fried in a dry frying pan, then diced cucumbers, salami.
3. Decorate the vinaigrette with pickled onions, pour generously with sauce and sprinkle with cranberries.
4. Vinaigrette with herring
For such a vinaigrette, it is recommended to cook vegetables in a slow cooker. This will save time, and the products themselves will retain vitamins.
You will need: 4 potatoes, 1 large carrot, 1 medium beetroot, 2 herring, 100 g olives, 1 bunch of green onions, 1 can of canned beans, 1 fresh cucumber, 5 tbsp. l. unrefined vegetable oil.
Cooking:
1. Peeled vegetables cut into cubes, put in layers in a multicooker container for steaming. Cut the herring into fillets and finely chop.
2. Mix cooled vegetables, herring, finely chopped olives, green onions and cucumber, add washed beans. Fill with fragrant oil.
5. Diet vinaigrette
If you are on a diet or fasting, then this recipe is a must for you. Vinaigrette turns out tasty, satisfying and very bright.
You will need: 2 boiled beets, 1 can of canned beans and corn, 200 g of frozen green peas, 350 g of sauerkraut, juice and zest of 1 lemon, 1 bunch of green onions, 3 tbsp. l. soy sauce, 4 tbsp. l. olive oil.
Cooking:
1. Mix soy sauce, juice and tsea lemon wreath, olive oil – this will be a dressing for a vinaigrette.
2. Diced beetroot fields with olive oil so that it does not stain the rest of the ingredients in the salad. Mix with green peas boiled for 3 minutes, squeezed cabbage, corn and beans.
4. 30 minutes before serving, add green onions to the vinaigrette, season with sauce.
6. Vinaigrette with green peas
A simple and very tasty snack vinaigrette, its main “zest” is a fragrant dressing.
You will need:
For salad: 1 boiled carrot, 1 boiled beetroot, 1 can of green peas, 1 can of canned corn, 1 onion, 2 pickled cucumbers.
For refueling: 2 tbsp. l. apple cider vinegar, 3 tbsp. l. olive oil, 1 tsp. sea salt, 0.25 tsp. ground pepper, 1 tbsp. l. Dijon mustard.
Cooking:
1. Cut beets and carrots into thin strips, onions and cucumbers into small cubes, mix in a large salad bowl. Drain liquid from green peas and corn, send to vegetables.
2. Blend the dressing ingredients in a blender. Pour the vinaigrette with the resulting sauce, mix and let it brew.
7. Vinaigrette “Winter”
This “white” vinaigrette recipe will be appreciated by those who do not eat beets in any form. Delicious and unique salad!
You will need: 2 boiled potatoes, 150 g sauerkraut, 1 onion, 1 can of white beans, sea salt and ground pepper.
Cooking:
1. Mix diced potatoes and onions in a salad bowl. Add squeezed sauerkraut and wait 10 minutes, during which time the onion will marinate in sour cabbage juice and lose bitterness.
2. Add washed beans, sea salt to the vinaigrette and season with fragrant vegetable oil.
8. Meat vinaigrette
A tasty and satisfying vinaigrette with boiled beef and vegetables will be especially appreciated by men.
You will need: 1 beetroot baked in foil, 3 boiled potatoes, 200 g of boiled beef, 1 can of canned green peas, 3 boiled eggs, 0.5 bunches of green onions and parsley, sea salt, 2 pickles, mayonnaise.
Cooking:
1. Meat, eggs and potatoes cut into small cubes. Cucumbers cut into thin strips. Cut the beetroot into cubes too, but before adding it to the salad, season with vegetable oil, otherwise it will color the entire vinaigrette in raspberry color.
2. Mix chopped foods, add peas, chopped onions and herbs, season with mayonnaise, salt and pepper.
9. Vinaigrette with honey mustard sauce
Spicy dressing with the addition of honey and mustard turns an ordinary vinaigrette into a culinary masterpiece!
You will need:
For salad: 4 potatoes, 2 carrots, 2 beets, 150 g boiled beans, 5 pickled cucumbers, 1 red onion, sea salt.
For refueling: 1 tsp honey, vinegar and mustard, 2 cloves of garlic and 50 ml of unrefined sunflower oil.
Cooking:
1. Wash beets, potatoes and carrots with a brush, wrap in foil and bake in the oven. Then peel and cut into small cubes.
2. Add chopped onions and cucumbers to vegetables, add beans. Whisk the ingredients for the sauce with a fork, season the salad.
10. Vinaigrette in beets
Beautiful, mouth-watering and delicious holiday vinaigrette. An interesting serving in “cups” of boiled beets will make this salad the centerpiece of any table!
You will need: 2 boiled beets, 2 baked carrots, 3 boiled potatoes, 1 bunch of green onions, 2 pickled cucumbers, sea salt and vegetable oil.
Cooking:
1. Cut potatoes, carrots and one beet into thin strips or small cubes, as you like. Cut the remaining beets in half lengthwise, cut out part of the pulp with a teaspoon and cut it into a salad, grease the halves with oil inside.
2. Mix all the ingredients for the salad, season with salt and vegetable oil, fill the beet “cups”. Vinaigrette is ready!