How to make a delicious vinaigrette recipe step by step instructions. "Vinaigrette" classic step-by-step recipe for home

05.12.2019

The vinaigrette... The vinaigrette - Russian dish, named by the French word (from the French Vinaigre - vinegar) by a cook from France who worked at the royal court in Russia. In Europe, the vinaigrette is still called "Russian salad".

The classic Russian vinaigrette recipe includes beets, potatoes, carrots, pickles and sauerkraut.

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

To prepare the vinaigrette, you will need potatoes, beets, carrots, pickles, sauerkraut in equal proportions, onion... Some advise taking a little more onions than carrots, but this is a matter of taste (not everyone has a passionate love for onions). You can also add green onions, if, of course, you have it. For vinaigrette dressing, use three percent vinegar, black ground pepper, salt and vegetable oil.

Vegetables (potatoes, beets and carrots) are boiled in their uniforms, cooled, peeled and diced. Cucumbers and onions are also cut, cabbage is chopped. Combine vinegar with oil, salt, pepper, pour the ingredients with the resulting dressing and mix gently. Remember that all ingredients must be room temperature- Do not mix warm and cold components. This will cause the salad to go bad quickly.

The classic vinaigrette recipe can be diversified by adding mushrooms (salted or pickled) to the salad, boiled fish or green pea... Many people like herring vinaigrette (in this case, no cabbage is added). Prepare vinaigrette and with boiled meat... An excellent addition for vinaigrette is lingonberry, which is especially good for fish vinaigrette.

You can also add a chopped boiled egg to the vinaigrette.

Instead of the classic dressing, you can use a vinegar and mustard dressing. 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 with beans is also popular, in which beans are mixed with potatoes, beets, pickles, lettuce, parsley, seasoned with a mixture vegetable oil, pepper and salt.

You can find a huge number of vinaigrette recipes. Modern recipes suggest adding seafood (mussels, shrimp, squid) to the vinaigrette, seaweed, corn, tomatoes, apples, etc. Vegetables are suggested not to be boiled, but baked, which makes their taste richer.

You can serve the vinaigrette in a classic salad bowl or lay it out on lettuce leaves in an elegant slide.

Preparing a vinaigrette for a festive table used to be a common thing. classic salad for any meal.

But with the appearance in our stores of the assortment exotic fruits, hostesses vying with each other in the preparation of delicious and beautiful dishes forgetting for a while the traditional simple salads- Olivier and vinaigrette.

But time goes on and, having fed up with chic exoticism: various, my favorite classics are remembered: a soulful vinaigrette, yes with a herring (or other salted fish), beloved,.

So we will return to the classics, I will tell you how to make a vinaigrette! Tasty vegetable salad that everyone loves. Making vinaigrette is a simple, but very laborious task. However, the result is worth it!

I will tell you how to cook it deliciously today, as usual with a photo of the process.

Products:

3 pcs. medium beets
2 pcs. carrots
12 pcs. small size or 5-6 pcs. medium potatoes
1 medium onion
6-7 small pickled cucumbers or 3 large
8 - 10 table. sauerkraut (to taste)
1 can of green peas (optional)
Salt, vegetable oil to taste.

Recipe for making a vinaigrette with sauerkraut with a photo:

How to make a vinaigrette to make it tasty? There are several secrets.

But all in order:

First, boil vegetables: beets, potatoes, carrots

I always cook like this: beets in a separate pan, and potatoes and carrots together, otherwise the anthocyanins of the beets will quickly turn the rest of the vegetables into an incomprehensible brown mass.

Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - it will be easier to clean them: the skin will come off easily and it is convenient to hold warm, not hot vegetables in your hands.

So, the next step is to clean vegetables: beets, carrots, potatoes, onions.

The second secret: the taste of the vinaigrette depends not only on the taste of its ingredients, but also on the cut. Chopped salad is said to be tastier. However, in everything you need to know when to stop. If the salad is too finely chopped, it will turn into porridge and the vegetables will lose their uniqueness.

Once in our student years we conducted an experiment: we made a vinaigrette by twisting its components on a rotary grater. My friends, that was terrible! It was the most not delicious vinaigrette in my life. This mash of incomprehensible taste and appearance from the same components did not have the right to be called the proud name of a vinaigrette!

Therefore, we cut all the vegetables into small cubes.

First, we send the beets to the pan, pour over it with vegetable oil and stir actively. In this form, it will not quickly dye vegetables in its own color.

Dice the carrots:

Potatoes:

Finally, add canned green peas, after draining the liquid from the jar. In our family, this ingredient has not particularly taken root and is added personally to the plate for the lover of this green product.

That's all the delicious vinaigrette is ready!

We spread it on a plate with a slide, decorate with herbs:

And serve with a wonderful vinaigrette with onions!

The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it stands for two hours cooked in a saucepan, the vegetables are soaked a little with each other's juices.

Then the vinaigrette acquires its unique taste and aroma. The onion taste, which was "barely audible" at first, when the vinaigrette was first prepared, opens after a while and permeates the entire salad. Therefore, be careful not to overdo it, because at first it may seem to you that one onion is not enough.

And one more thing: in order for the salad to be stored normally and not to turn sour the next day, all vegetables must be cooled before slicing, they must NOT be warm. Vegetables must be COLD!

This rule applies to all salads.
That's all for today! Cook with pleasure and share your impressions in the comments.

Subscribe to new recipes to always be aware of the news of the site Delicious food

This vitamin healthy salad from vegetables is especially important to include in your menu in winter and during the off-season. Today you can find a variety of vinaigrette recipes. In addition to the classic offer, there are options, for example, with seafood, herring, beans and other additions that will give their own interesting touch.

Ingredients: 3 potatoes, large beets, a couple of carrots, onions, 3 pickles, half a can of canned green peas, fine salt, unrefined oil. Further published classic recipe vinaigrette.

First of all, all vegetables (carrots, beets, potatoes) are cooked until cooked right in the peel.
When they become soft, take out, refrigerate, cut the food into small cubes.
Pickled cucumbers and onions are similarly chopped.
The prepared ingredients are mixed in a bowl and salted. Peas without brine are added to them.

The snack is seasoned with a combination of unrefined oils, such as sunflower and olive oils.

How to cook with sauerkraut?

Ingredients: 2 medium beets, 2 carrots, 160 g sauerkraut, 3-4 medium potato tubers, unrefined oil, table salt, ground pepper.

To make a delicious vinaigrette with sauerkraut, the first step is to bake all vegetables, except cabbage. First, the components are thoroughly washed with a stiff brush, sprinkled with salt, wrapped in foil and sent to the oven for 50-60 minutes.
Prepared vegetables are randomly chopped. For example, cubes or thin sticks. To prevent the beets from staining potatoes and other ingredients, you can season them with oil immediately after cutting.
Cabbage is squeezed out of excess brine. If necessary, large pieces of it are cut.

All prepared foods are combined in a deep salad bowl. They are salted, peeled and seasoned with oil.

Vinaigrette with herring seasoned with a special sauce

Ingredients: 2 boiled beets, carrots and large potatoes, 3 small pickled cucumbers, medium salted herring fillet, 130 g canned green peas, 90 g sauerkraut, a bunch of greens, fresh garlic to taste, light mayonnaise.

The boiled vegetables are cooled and cut into small cubes.
Cabbage is wrung out and finely chopped.
The herring gets rid of even the smallest seeds, after which its fillet is cut into medium pieces. To make it easier for the hostess, you can buy fish in pieces.
Pickled cucumbers are randomly chopped with a sharp knife. It is best to grind them into miniature cubes.
For the sauce, mayonnaise, crushed garlic and finely chopped herbs are combined.
All components prepared in the first four steps are combined in a salad bowl. Canned green peas without brine are poured to them.

It remains to taste salt the vinaigrette with herring and season it with the resulting aromatic sauce.

Since the appetizer contains salted fish and pickled cucumbers, it is important not to overdo it with the amount of salt.

A simple pickle recipe

Ingredients: 4-5 potato tubers, 2-3 sweet bright beets, 2 medium carrots, onions, 3-4 pickles, unrefined oil, table salt, favorite spices.

The declared vegetables, except for onions and cucumbers, are thoroughly washed and boiled until softened. Next, you need to peel the products and chop them arbitrarily.
The onion is cut into miniature cubes. If you don't want it to crunch in a finished snack, pour the chopped vegetable with boiling water for a couple of minutes.
The prepared ingredients are combined in a spacious bowl. Pickled cucumbers cut into cubes are also sent there.

It remains to fill the finished snack with unrefined oil, salt it and add any selected spices to taste.

Cooking with apples

Ingredients: 420 g potatoes, 80 g carrots, 170 g sauerkraut, 80 g pickles, 120 g beets, 130 g apple, 60 g canned green peas, onion, 4 tbsp. tablespoons of unrefined oil, 1 tbsp. spoon table vinegar, rock salt. How to make a vinaigrette with apples is described in detail below.

First, potatoes and carrots are cooked right in the skin over high heat until tender.
Boil in a separate bowl large pieces beets.
Finished softened vegetables are peeled and cut into thin strips. You can grind the listed products arbitrarily to the taste of the hostess.
The apples are peeled, removed from the core with seeds, and then chopped into thin slices.
Pickles are also removed from the seeds (and, if necessary, from the tough skin), after which they are randomly chopped.
Peas (canned food) are thrown back in a colander and washed with running cold water.
For the sauce, vegetable oil is added and combined with table vinegar.

All prepared components are laid out in a bowl and poured with the finished dressing.

Vinaigrette with beans

Ingredients: a couple of beets, potatoes and carrots each, a medium onion, 4 tablespoons of sauerkraut, 5 tablespoons each of canned red beans and green peas, vegetable oil for dressing and table salt.

First, the vegetables are cooked until soft. These are carrots, beets and potatoes. When cooked foods have cooled, they can be peeled and cut into miniature cubes.
Try to chop the onion with a knife as small as possible. Instead of the usual white vegetable, it is allowed to use red. To rid the onion of excessive bitterness, it is worth marinating its pieces in a mixture of vinegar and water for a couple of minutes, and then rinsing with cold water.
If necessary, finely chop the sauerkraut.
All prepared ingredients are combined in a deep bowl. Canned legumes, previously removed from the brine, are poured there. Red beans can be substituted for white beans if desired.

The vinaigrette is dressed with salted vegetable oil.

Original version with squid

Ingredients: 230 g of beets, large onion, 90 g of pickled cucumbers, 130 g of canned green peas, 270 g of squid rings, salt, spices and vegetable oil for dressing.

First of all, seafood rings are boiled in salted water. So that they do not turn out to be "rubber", the squids are dipped in boiling water for 2.5-3 minutes. As soon as the product has cooled, it is finely chopped.
Onions and cucumbers are chopped in the same way.
Beets are boiled until soft, and then chopped into small cubes.
All the ingredients prepared in the previous steps are mixed in a deep bowl. Next, green peas without brine are poured to them.
The appetizer is salted to taste, flavored with selected spices and seasoned with vegetable oil.

Before serving, it is worth leaving the salad to infuse a little on the bottom shelf of the refrigerator.

Festive vinaigrette with mushrooms

Ingredients: 2 beets, large carrots, 3-4 potato tubers, rock salt, 2 pickled cucumbers, onions, sweet and sour apple, 230 g of salted honey mushrooms, 130 g of green peas (canned food), 1 teaspoon of mustard, unrefined sunflower butter.

Vegetables (potatoes, beets, carrots) are washed with cold water and boiled until soft. When they have cooled down, the food can be cut into small pieces.
Cucumbers are crushed in the same way.
If the mushrooms from the jar turned out to be too salty, it is worth rinsing them under cold water and only then chopping finely.
The apple gets rid of the seeds, the skin is cut off from it. Next, the fruit is cut into miniature cubes.
Onions are chopped in the same way.
The brine is drained from the peas.
All prepared components are put into a common bowl.
For refueling, oil and mustard are mixed in a separate glass.

It remains to add the sauce to the appetizer and serve it to the table. If the vegetables are still warm, the salad should be chilled well first.

How to serve a dish to the table in an original way?

To beautifully decorate the vinaigrette, for example, for a festive table, you can use the same products that were in the composition to decorate it. For example, for the option with beans, you can lay out delicious flowers from canned legumes and fresh herbs on the surface of the snack. It is important to cut flowers and other similar decorations from boiled carrots or pickled cucumbers.

Beautiful patterns are easily obtained from canned peas, sweet corn, miniature pickled tomatoes.

If a certain number of guests are expected, then the vinaigrette can be served in portions in original holiday tins. Each individual bowl is garnished with chopped herbs or herring slices. A wide variety of salted fish perfectly complements the discussed vegetable salad. This addition will make it more delicious and satisfying.

If the house has a serving ring, then you can easily give the appetizer the desired shape. True, in this case, it is best to use mayonnaise or another sauce for dressing the treat, which will reliably combine the components of the salad. Sunflower oil will not cope with this task.

Vinaigrette: calorie content

The calorie content of such a snack primarily depends on the composition of the vinaigrette. If a classic salad is being prepared, then 100 g of the dish accounts for just over 130 kcal.

Various additional ingredients add calories to the snack. Especially if mayonnaise is used for dressing instead of oil, mushrooms, fried vegetables or canned beans.

Vinaigrette is a popular Russian salad with French name("Vinaigre" in translation means "vinegar"). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most beloved winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

The history of the vinaigrette

Although abroad, the vinaigrette is usually called "Russian salad", but reliable information about his homeland has not survived. It appeared in Germany or Scandinavian countries.

It is known that in the old English cookbooks dating from the middle of the 19th century, there was a recipe for a Swedish beetroot salad with herring, strikingly reminiscent of a modern vinaigrette, or rather "Herring under a fur coat."

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. A mixture of sour cream, vinegar, olive oil and grated yolk served as a dressing.

Russian chefs also liked a similar salad. But they could not resist and brought in some primordially domestic "zest" in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad's usefulness lies in its rich vegetable composition:

Beets are rich in minerals that aid in the regulation of metabolism and the reduction of body fat.
Potatoes are a source of vitamin C-health, which strengthens the protective functions of the body and increases immunity.
Carrots contain vitamins D, B, C, E, as well as many trace elements. Orange vegetable is an excellent antioxidant, helps to eliminate toxins and strengthen the body.
Pickled cucumbers improve digestion, contain a lot of fiber and iodine;
Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, and normalizes metabolism.
Onions, in addition to the record amount of vitamins C and B, contain such beneficial trace elements as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend that those who intend to lose a few extra pounds love it with all their hearts. A dressing of vegetable oil and spices will help to improve the stool, cope with the "delicate" problem - constipation.

Calorie vinaigrette

There are many variations of the Vinaigrette salad, which is why it is quite difficult to unequivocally calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas refueling sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly little, with more than a third of this being oil refueling.

By changing classic recipe, consider the calorie content of the foods you add.

Classic vinaigrette - a step by step recipe with a photo

Learning how to cook a vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to get too spicy or, conversely, tastelessly lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products included in it quickly lose their taste and nutritional qualities.

It is never forbidden to use culinary imagination to decorate your favorite food in the most unusual and original way!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Sauerkraut: 0.5KG
Beets: 3 pcs.
Potatoes: 5 pcs.
Bow: 1 pc.
Green pea: 1/2 binky
Pickled cucumbers, pickled: 3 pcs.
Sunflower oil: 6 tbsp. l.
Vinegar 3%: 1 tsp
Salt, pepper: to taste

Cooking instructions

Pea vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to decrease or increase them based on your preferences, thereby achieving the perfect flavor balance.

To make a traditional green pea vinaigrette, you will need:

3 potatoes;
1 beetroot, larger than average;
a couple of carrots;
1 onion;
3 pickled or pickled cucumbers;
greens, green onion feathers;
green canned peas;
for dressing - vegetable oil or mayonnaise.

Cooking procedure:

Boil potatoes, carrots and beets in their uniforms in a saucepan or, using a double boiler, until they are soft and pierced with a knife.
Peel the potatoes, cut into cubes with sides 1cm * 1cm.
Cut the peeled carrots, beets and pickles into cubes of the same size.
Finely chop the greens (dill, parsley) and green onion feathers.
Peel the onion hands and chop finely.
We mix all the ingredients in a container, add canned peas and salt.
The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high-calorie.

The salad prepared according to this recipe is stored in the refrigerator for no more than two days.

How to make sauerkraut vinaigrette?

This variation of vinaigrette is perfect for both everyday and festive dish... Vegetables, this time, you suggest you not to cook, but to bake in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, put in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

pickled or pickled cucumbers - 2-3 pieces of medium size;
half a can of canned peas;
150-200 g sauerkraut;
juice of half a lemon;
herbs and spices to taste;
vegetable oil.

Cooking procedure:

Peel the cooled baked vegetables, cut them into cubes, put them in a convenient salad bowl.
We get rid of sauerkraut from excess liquid, squeezing it out with our hands, add it to other vegetables.
We discard the peas on a sieve, letting the excess liquid drain, add it to the other ingredients of the vinaigrette.
Now we start preparing the dressing, for this, in a separate bowl, mix lemon juice, spices, herbs, green onion feathers and vegetable oil.
Pour the dressing over the vegetables and mix thoroughly.
Let the salad brew in the refrigerator for about half an hour.

Fresh Cabbage Vinaigrette Recipe

If you are wondering whether you spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still be just as tasty and healthy, especially if you make it according to our recipe. In addition to the traditional beets, carrots and potatoes, you will need the following set of foods:

white cabbage - half a head of cabbage;
a couple of pickled cucumbers;
canned peas - ½ can;
1 onion;
vegetable oil and vinegar for dressing;
1 tsp sugar and a pinch of salt.

Cooking procedure:

Boil potatoes, carrots and beets in a multicooker on the "Warm up" mode for about 60 minutes;
We clean the onion, rinse under running water and finely chop;
We also chop the white cabbage, mix it with onions and knead it with your hands. Until they acquire a pickled consistency;
Cut the peeled boiled vegetables into cubes and pickle, add them to cabbage with onions;
We fold the peas onto a sieve to rid it of excess liquid;
Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
Mix thoroughly and enjoy the delicious salad.

How to make herring vinaigrette

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. And you can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, crackers.

You will need the following products (potatoes, carrots and beets remain unchanged in the vinaigrette):

fillet lightly salted herring- 1 PC.;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Cooking procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, then put the beets in a plastic bag, tie it on top and cook right in it.
Until the vegetables reach the required softness, clean the skin and bones of the herring, cut the fillets into small cubes. Milk and caviar can also be added to salad, they will become its highlight.
Peel the onions, wash and chop them into cubes or half rings. You can relieve it of bitterness by pouring boiling water over it before putting it in a salad.
Add boiled vegetables, peeled and diced, and sauerkraut to the beets.
Add salt, spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried the sprat vinaigrette? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit very organically into it. The highlight of the recipe below is its mustard vinegar dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

a glass of red beans;
2-3 pickled cucumbers;
red Crimean onion - 1 pc.;
a small bunch of dill and green onions;
1 tbsp mustard;
2 tbsp vinegar;
40 ml vegetable or olive oil;

Cooking procedure:

Boil carrots, potatoes and beets in the chosen way, when they are completely cool, peel them and cut them into cubes;
Beans must be pre-soaked overnight in cold water... If this condition is not met, then it must be allowed to stand in water for at least 2 hours. We boil the beans in salted water for about 60-70 minutes.
TO boiled vegetables and the beans, add finely chopped pickled cucumber, chopped greens, fresh, green onions.
In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and fill the vegetables with the resulting dressing.
Let the vinaigrette brew in the refrigerator for a couple of hours.

Pickled cucumber vinaigrette recipe

In addition to the pickled cucumber recipe mentioned in the name, we offer to diversify this classic appetizer chopped egg... You will need a simple set of products:

potatoes - 2-3 pcs.;
carrots - 2 pcs.;
beets - 1 large;
pickled cucumber - 2-3 pcs.;
canned peas - ½ can;
onion - 1 pc.;
chicken eggs- 3 pcs.;
salt, pepper to taste;
hot mustard - 1 tablespoon;
vinegar - 2-3 tablespoons;
unrefined vegetable oil - 40-50 ml.

Cooking procedure:

We boil vegetables in the way that is most convenient for you. When they are cool, peel and cut into medium-sized cubes;
We boil chicken eggs, we also let them cool, peel and cut;
Finely chop the onion into cubes or half rings;
Cut pickled cucumbers into cubes;
Add green peas to a container with chopped vegetables, mix everything thoroughly;
Prepare the dressing separately by mixing mustard, oil, salt, spices and vinegar;
Add the dressing to the rest of the products, mix and let it brew for about two hours.

Give the vinaigrette summer juiciness and crunch will help fresh cabbage and cucumber, making it even more healthy and tasty. An excellent dressing for this vibrant variation of a familiar snack is the mixture lemon juice with vegetable oil.

You can take any of the recipes above as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Fresh cucumbers cut into the same pieces. Chop the cabbage and knead it with your hands to give it softness.

Pour boiling water over the chopped onions so that the bitterness leaves it. We mix all the products, pour in the oil-lemon dressing and let it brew a little before delighting your household with them.

Which beets to choose?

To prepare the vinaigrette, you must choose a table variety of beets with dark red or burgundy pulp.
Ideal vegetable shape indicating the right conditions growth - oval-spherical.
Try to give preference to root crops with smooth, non-cracked skin and no signs of rot or spoilage.
On the shelves, it should be sold without leaves, because the leaves draw out precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the choice of vinaigrette variation, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classical way - in a saucepan. You can bake vegetables in the oven, steam them or in a multicooker on the "Bake" or "Preheat" mode, pack them in cellophane and put them in the microwave. The cooking time for vegetables will not be much different, whichever method you choose:

The potatoes are cooked for about 20 minutes.
Carrots - 25-30 minutes
Beets - about 60 minutes

Sauce or vinaigrette dressing?

Traditional "Russian salad" is dressed with sunflower oil or mayonnaise. However, these options are boring. Much more interesting will "sound" vinaigrette, if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several varieties of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that the vinaigrette is considered the simplest salad, it also has several subtleties:

If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial features, and will pass them on to the dish to the maximum.
By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that you do not want to store for more than a day.
You can prevent other vegetables from staining with beets if you pour it with oil separately from them.

Almost everyone knows how to make a vinaigrette. This dish was very popular in the Soviet Union. But not everyone knows that it can be diversified and made more original and tasty. Depending on the culinary preference, in addition to the usual ingredients, you can add squid, peas, cheese, beans or mushrooms. Try, experiment and delight loved ones with new snacks.

This variation of cooking is familiar to many. The salad comes out healthy and tasty.

Ingredients:

sauerkraut - 100 g;
boiled carrots - 1 pc .;
boiled potatoes - 5 tubers;
boiled beetroot - 1 pc .;
green onions - 50 g;
pickled cucumber - 3 pcs. ;
sunflower or olive oil - 3 tbsp. spoons.

Preparation:

Peel boiled vegetables.
Cut beets, carrots, potatoes into cubes or strips.
If your cucumber has a tough skin, it is best to cut it off. Cut the vegetable in the same way.
Squeeze the juice from the shredded cabbage, add to the main composition.
Stir prepared vegetables.
Chop green onions.
Pour in oil, stir so that it touches all components.

Vinaigrette with sauerkraut - step by step recipe

Prepare great dish, in which all vegetable components are harmoniously combined and added to each other. It is a source of vitamins and health.

Ingredients:

large onion - 1 head;
canned peas - 120 g;
beets - 2 pcs.;
apple cider vinegar - 1 tbsp. spoon;
granulated sugar - 1 tsp;
potatoes - 3 medium tubers;
sauerkraut - 230 g;
salt to taste.

Preparation:

Boil the carrots in one container with the potatoes, cook the beets separately.
Cool, clean ingredients, cut into cubes.
Chop the onion.
Squeeze out excess juice from sauerkraut, add to the general composition.
Sprinkle the peas.
Grind sugar, salt, pepper with butter, dilute apple cider vinegar, mix.
Pour the cooked sauce over the vegetables.

With herring, dressed with a special sauce

Vinaigrette with herring is gaining popularity in society. A good replacement for boring familiar salads on the table.

Ingredients:

beets - 1 pc.;
herring fillet - 1 pc .;
apple - 1 pc.;
boiled egg;
dill - 25 g;
carrots - 1 pc.;
potatoes - 5 pcs.;
parsley leaves - 25 g;
red onion - 1 head;
lemon - 1.5 pcs.;
granular mustard - 1 tbsp spoon;
olive oil - 7 tbsp. spoons;
wine vinegar - 2 tbsp. spoons;
granulated sugar;
a mixture of peppers;
salt.

Preparation:

Boil potatoes, in the same container you can boil carrots. Cook the beets separately. Cool vegetables, peel, cut into cubes. Cut the beets into strips.
Grind the herring across to get plates.
Chop the onion in half rings, pour over the juice squeezed from the lemon, leave for half an hour.
Remove the peel from the apple, cut into strips, pour over the juice squeezed from lemon, so as not to darken.
Chop the herbs, chop the egg.
Connect prepared components.
Put mustard in the oil, add granulated sugar, pour in vinegar, salt to taste, cover with a mixture of peppers. Stir well.
Before serving, mix vegetables with sauce and chopped herbs.

Vinaigrette with beans - composition of products

It differs from the traditional cooking method in that beans are added instead of the usual potatoes. The taste is unusual, and the look is appetizing.

Ingredients:

canned beans - 250 g;
pickled cucumber - 3 pcs.;
carrot;
sauerkraut - 100 g;
beets - 2 pcs.;
salt - 7 g;
turnip onions - 100 g;
lemon juice;
sunflower oil.

Preparation:

Boil beets, carrots, peel, cut into cubes.
Drain the liquid from the beans, combine with vegetables, add squeezed cabbage.
Chop smaller onions, scald with boiling water.
Cut the cucumbers to make cubes.
Sprinkle salt to taste, pour in oil, squeeze the juice from the lemon, mix thoroughly.

With squid

This cooking option has a twist. Its composition includes squid, which make the food delicious in taste.

For a richer flavor and more pleasant aroma, instead of boiling vegetables, try baking them in the oven. You can bake by wrapping each vegetable separately in foil or simply placing it on a baking sheet.

Ingredients:

squid - 2 pcs.;
cucumber - 2 pcs.;
beets - 1 pc.;
onion - 2 heads;
carrots - 2 pcs.;
potatoes - 5 pcs.;
sunflower oil - 5 tbsp. spoons;
ground pepper - 0.5 tsp;
dill - 27 g;
salt.

Preparation:

Boil the squid for 3 minutes, chop finely.
Boil the root vegetables, cool, cut into cubes, mix the ingredients.
Cut the cucumbers into cubes, add to the general composition.
Chop the onion, sprinkle with seasonings, salt, add oil, mix everything.
Garnish with squid vinaigrette with chopped dill.
Chill the dish before serving.

With mushrooms

Another unusual option that is perfect for lovers of forest gifts. To keep the salad as long as possible, all food must be chilled and at the same temperature during cooking.

Ingredients:

pickled mushrooms - 250 g;
beets - 1 pc.;
onion - 1 pc.
pickled cucumber - 1 pc .;
lemon juice - 1 tbsp. spoon;
carrots - 1 pc.;
sunflower oil - 3 tbsp. spoons;
potatoes - 2 tubers;
salt;
black pepper.

Preparation:

Boil potatoes in one container with carrots, chop into cubes.
Boil the beets, also chop.
Chop mushrooms, onions, cucumbers.
Mix food, add pepper and salt.
Beat butter with lemon juice, pour over vegetables, stir.

With green peas

Simple and very quick cooking option. If you want to get a richer taste of vegetables, then instead of boiling, bake them in the sleeve. Similar method cooking will retain more vitamins in the roots, which disappear during boiling.

Ingredients:

pickled cucumber - 5 pcs.;
red onion - 2 pcs.;
boiled beetroot - 4 pcs .;
peas - 400 g;
boiled potatoes - 6 pcs.;
olive oil;
boiled carrots - 3 pcs.;
ground pepper;
wine vinegar - 50 ml.

Preparation:

Boil the root vegetables in advance, peel, cut into half a centimeter cubes, mix.
Pour vinegar over the oil, add salt and pepper, stir.
Chop cucumbers, add to vegetables.
Fill in the peas, after draining the liquid.
Pour over the sauce, stir.

With melted cheese

A fragrant dish is deliciously varied with cheese.

Ingredients:

beets - 210 g;
greens - 50 g;
potatoes - 170 g;
homemade mayonnaise - 200 ml;
carrots - 120 g;
processed cheese - 90 g;
green onions - 55 g;
pickled cucumber - 220 g.

Preparation:

Boil root vegetables, peel, cut into slices.
Cut the cucumbers into circles.
Chop greens with green onions.
Cut the cheese into small cubes.
Stir everything.
The vinaigrette will be tastier if seasoned with homemade mayonnaise.

If you decide to cook by classic version, then add more onions than beetroot, and use less carrots.
Onions can be bitter in the finished salad. To prevent this from happening, pour boiling water over it after shredding. The bitterness will go away, and the taste of the dish will become softer.
Always boil beetroot separately, if you do not want all vegetables to turn red.
To prevent the vegetables from becoming colored in the finished salad, chop the beetroot, mix with sunflower oil, let it stand, add the last to the rest of the products.
If the dish is prepared with pickles, it must be consumed within 24 hours. This is a perishable food that cannot be stored for a long time, even in the refrigerator.
Bright, red, sweet is suitable for making beetroot. If using a forage variety, add a spoonful of sugar.
To make the salad tasty, chop the vegetables finely, but do not overdo it, the food can turn into porridge.
Cool vegetables to room temperature before chopping. Otherwise, the dressing will warm up and the dish will be spoiled.