Vinaigrette, the recipe of which can be found in any cookbook, is prepared simply, quickly from the available products. The dish is characterized by excellent taste and is an indispensable source of many minerals, valuable vitamins, elements, fiber.
How to cook a vinaigrette?
To be able to design a classic vinaigrette, the composition of which is determined by several basic vegetable ingredients, should every housewife. To do this, you must follow several basic rules:
- Vegetables are boiled or baked in a peel, and then cleaned and cut into cubes or straws.
- As a dressing, vegetable refined or fragrant oil is often used, sometimes combining it with mustard, lemon juice, vinegar or completely replacing mayonnaise, which is no longer typical of traditional recipes.
- To avoid coloring all components with beet juice, the boiled beets are ground, oiled and added to the salad at the last.
"Vinaigrette" salad is a classic recipe
Further on how to properly prepare a vinaigrette in a classic performance. In fact, you can find a lot of interpretations of authentic technology, differing in small nuances. The proposed option is the most popular.
Ingredients:
- beets, carrots, potatoes - 250 g;
- pickled cucumbers - 200 g;
- onion salad - 100 g;
- sunflower oil - 80-100 ml;
- salt, black pepper.
Preparation
- First of all, how fast to cook beets on a salad.
- If you cook root vegetables in a saucepan, they are washed, poured, without cleaning, with water and allowed to boil. Every ten minutes, a little bit of ice water is poured into the bowl and again gives a boil. The cooking time is shortened.
- The best way is still baking the specimens in the oven in a foil or sleeve.
- Cooked, peeled vegetables, cucumbers and onions are shredded with small cubes.
- Refuel the mass with oil, add salt, pepper, give a little infusion.
Vinaigrette with mushrooms
Vinaigrette, the recipe of which is presented below, is succeeded by the addition of mushrooms more nutritious, spicy and appetizing. Particularly impressive is the dish, if you use medium-sized pickled forest mushrooms, adding them entirely.
Ingredients:
- beets, carrots, potatoes - 250 g;
- pickled cucumbers, mushrooms - 150 g;
- peas canned - 150 g;
- onion salad - 100 g;
- sunflower oil, salt, black pepper, seasonings.
Preparation
- Prepared, peeled vegetables are cut and mixed with washed mushrooms, peas and chopped onion.
- Oiled the mass, podsalivayut, pepper and give a little infusion.
- Serve a delicious vinaigrette, decorating with parsley sprigs.
Vinaigrette with herring
Vinaigrette with herring, the recipe of which you will find out later, is served both on weekdays and on a festive table. Fish is preferable to take slightly salted, traditional (not spicy) salting. It must be gutted and rid of all the bones before grinding.
Ingredients:
- beets, carrots, potatoes - 250 g;
- herring - 500 g;
- canned corn - 150 g;
- salad bulb - 100 g;
- garlic - 1 tooth;
- sunflower oil, lemon juice, seasonings, salt, dill.
Preparation
- The recipe for vinaigrette and herring is not much different from the previous ones. Vegetables are boiled, cleaned and shredded, but fish fillets are also being prepared in this case.
- The ingredients are combined in a bowl, adding corn and onions, flavored with butter, lemon juice, salted, pepper and squeezed garlic.
- They serve the dish, decorating with dill sprigs.
Vinaigrette with peas
Appetizing vinaigrette, the vegetable composition of which is often supplemented with canned legumes, which makes it even more nutritious and nutritious, especially desirable for inclusion in the lean menu or food of vegetarianism supporters.
Ingredients:
- beets, carrots, pickled cucumbers - 250 g;
- potato - 350 g;
- peas - 1 pot;
- bulb - 100 g;
- green onions for decoration;
- vegetable oil, salt.
Preparation
- Root crops are placed in a sleeve or wrapped tightly with foil and baked for an hour in a heated oven to 200 degrees.
- After cooling, vegetable samples are peeled, diced together with a bulb, oiled, salted, and sprinkled with green onions.
Vinaigrette with cabbage
Especially interesting is the recipe for vinaigrette with sauerkraut , which is completely or partially replaced by other pickles, focusing on their own taste or the availability of products. The food attracts its piquancy, diverse palette of palate and harmonious appearance.
Ingredients:
- beets, carrots - 250 g;
- potato - 350 g;
- beans - 1 pot;
- onion - 70 g;
- cabbage, sour - 150 g;
- aromatic sunflower oil, black pepper, salt, parsley sprigs.
Preparation
- Roots that have been thermally processed by cooking or baking are cleaned and shredded with cubes or straws.
- Rid of the husks and finely chop the onion.
- Connect the ingredients with cabbage, beans without juice, season with vegetable oil, salt, black pepper.
- Before serving, the vinaigrette is decorated, the recipe of which includes beans with parsley sprigs.
Vinaigrette with mayonnaise
Dressing for vinaigrette is prepared and based on mayonnaise. The latter is desirable to make yourself at home from natural products, which will be much more useful and tasty. This variation of the salad is more satisfying, more calories and can not be served in the post because of the presence of eggs in mayonnaise.
Ingredients:
- beets, carrots - 250 g;
- potato - 350 g;
- beans or peas - 200 g;
- green onions - 1 bunch;
- cucumber salted - 150 g;
- mayonnaise, black pepper, salt, herbs.
Preparation
- Cooked or baked vegetables rid of skins and cut.
- Combine the ingredients with legumes without liquid, chopped feathers and shredded pickles.
- Season the salad with mayonnaise, salt and black pepper.
Vinaigrette with squid
Do not know how to make a vinaigrette delicious, original and not like its traditional variations? Prepare it with squid and appreciate the unusual, but harmonious combination of products. A peculiar zest attached to the salad seafood, will allow a completely new look at the taste of the food.
Ingredients:
- beets, carrots - 250 g;
- potato - 350 g;
- squid - 350 g;
- bulbs - 100 g;
- pickled cucumbers and sauerkraut - 100 g;
- oil - 80 ml;
- apple vinegar - 20 ml;
- sugar - 5 g;
- pepper, salt, herbs.
Preparation
- To realize this recipe for vinaigrette, squid carcasses are boiled in boiling water for a couple of minutes, they are cleaned and shredded with thin blocks.
- Prepare vegetable sliced from boiled root vegetables, pickled cucumbers and onions.
- Combine the products in a bowl.
- In a separate bowl prepare the dressing, mixing the oil with vinegar, sugar, salt, pepper to taste.
- Chop the food with a dressing, stir and serve.
Vinaigrette with meat
Below you will learn how to cook a salad with homemade meat. This satisfying and surprisingly tasty salad will be appreciated even by those who do not particularly favor beets and vegetable mixes with its participation. As a meat component in this case will be used chicken breast, which you need to cook a few hours before cooking in any spicy mixture with the addition of mustard, mayonnaise and spices.
Ingredients:
- beets, carrots - 200 g;
- potato - 350 g;
- chicken meat - 500 g;
- eggs of chicken - 2 pieces;
- pickled cucumbers - 250 g;
- vegetable oil - 20 ml;
- homemade mayonnaise - to taste;
- spices, spices, salt.
Preparation
- The pickled fillet is fried in an oiled frying pan until cooked, cooled and cut into small pieces.
- Mix meat with vegetable sliced from boiled root vegetables, chopped boiled eggs, cubes of pickled cucumbers.
- Season the vinaigrette with meat mayonnaise, add salt.