Vinaigrette with pickled and fresh cucumbers. Vinaigrette with pickles and peas

» recipe for a very popular salad in Russia and the CIS countries - vinaigrette.

The classic recipe involves the use of boiled potatoes, carrots, beets, with the presence of pickles and sauerkraut and the obligatory filling with a sauce of vinegar, vegetable oil and mustard.

You can read how to properly prepare a classic vinaigrette in the material “”

The word “vinaigrette” itself has to some extent become a household word; you’ve probably heard the expressions “vinaigrette in your head”, “vinaigrette in your affairs”, that is, some kind of mishmash.

So in modern recipes for this salad, various additives began to be used - fresh cucumbers, instead of sauerkraut, fresh cabbage, salted fish and even beans, less often meat and chopped eggs are added.

Although, according to the greatest expert on Russian cooking, V. Pokhlebkin, the classic Russian vinaigrette recipe must include an egg, beef or chicken.

I offer vinaigrette recipes that are close to classic Russian recipes

The simplest classic recipe for your favorite vinaigrette

Necessary:

• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Beetroot - 1 pc.
• Green peas - 5 - 6 tbsp. l.
• Green onions
• Cucumbers - 1 large
• Vegetable oil

Preparation:

First you need to boil the potatoes, carrots, beets, it is better to do this in their skins and in advance, for example, in the evening, so that they cool down overnight.

It is better to cook the beets separately so that the remaining vegetables do not turn beet-colored, or you can bake them in foil in the oven

Peel the boiled vegetables and cut them into equal small cubes

Potatoes and carrots can be immediately poured into dishes for cooking

But put the beets into a separate bowl, add salt, pour in vegetable oil, stir and let stand

If you immediately mix beets with other vegetables, they will give juice and color them in their own color

Cut the pickled cucumber into cubes, it is better if it is barrel pickled, it has its own specific taste and aroma, add it to the salad

Cutting green onion

All the main ingredients are chopped, add salt to taste, mix well and then add the beets

Now add green peas, mix and our vinaigrette is ready

From this amount of ingredients you get 4 such servings of a delicious, aromatic salad

Necessary:

• Potatoes – 3 – 4 pcs.
• Carrots – 2 – 3 pcs.
• Beets – 2 pcs.
• Pickled cucumbers
• Onions – 1 pc.
• Olive oil – 2 – 3 tbsp. l.
• Sugar – 1 tsp.
• Pepper

Preparation:

We wash the vegetables well and set them to boil, it is better to boil the beets separately, firstly, they will not color your other vegetables and secondly, they cook much longer than potatoes and carrots

After all the vegetables have cooled, peel them

Cut the boiled vegetables into small cubes and put them in a cup

Now it’s the turn for the cucumbers, cut them into cubes as well, if you have small ones, use 4 – 5 pieces, large ones, 2 – 3 cucumbers, add them to the salad

Take a small onion and chop it as finely as possible, it is better to use non-bitter varieties

We are preparing salad dressing; its taste will largely depend on the taste of the dressing.

To do this, take 2 - 3 tablespoons of olive oil, add a level teaspoon of sugar and salt and pepper to taste and mix thoroughly

Add vinaigrette and stir

This delicious vinaigrette can be an excellent side dish for meat.

They can be served with crackers

Bon appetit!

Vinaigrette with pickles, peas and sauerkraut

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 3 pcs.
• Beets - 2 pcs.
• Onion - 1 pc.
• Pickled cucumbers - 2 pcs.
• Sauerkraut - 120 gr.
• Canned peas - 150 gr.
• Vegetable oil - 3 tbsp. l.

Preparation:

Boil vegetables in advance - potatoes, carrots, beets, after they have cooled completely, peel them

We cut the beets into small cubes, put them in a separate bowl and add a little vegetable oil, we do this so that the beets do not stain the rest of the vegetables with their juice and our salad remains colorful and bright

Cut potatoes and carrots into the same cubes

Chop onions and pickles

Add sauerkraut and beets to chopped vegetables

Add green peas, salt to taste and season with remaining oil

The vinaigrette is ready, you can put it in a mold and let it sit for a while.

Carefully remove from the mold onto a dish and decorate - bon appetit!

Video recipe - how to make vinaigrette

Good day, my dear readers. How to recharge the body with vitamins, macro and microelements and strengthen the immune system during the cold period of a prolonged winter? The answer to this question is simple - eat more vegetables and fruits. Of course, these products can be eaten raw, but it is much more pleasant to eat some colorful, sunny and appetizing salad or a ready-made culinary product that amazes with its beauty and amazing taste.

Today I propose to prepare a rainbow, eye-pleasing vegetable salad - a vinaigrette with pickles, the main ingredients of which are: potatoes, carrots, beets, onions and pickles.

This dish not only has a pleasant appearance, but is also a storehouse of useful substances contained in its ingredients.

• Potassium, found in potatoes, is necessary for the normal functioning of the heart and the conduction of nerve impulses, and it also helps remove excess moisture from the body.

Carrot protects a person from viruses and various inflammations (antioxidant properties increase during heat treatment), contains a large amount of vitamin A, which is beneficial for vision, and easily digestible calcium, necessary for normal growth and structure of bones and teeth.

• Substances contained in beets prevent the formation of benign and malignant tumors. This vegetable also has a diuretic and analgesic effect.
• Onion exhibits antimicrobial properties, improves the functioning of the gastric tract, stimulating the production of gastric juice.
• All vegetables included in the vinaigrette contain a large amount of fiber, which after heat treatment turns into a soft, gentle sorbent for the gastrointestinal tract, through which its peristalsis increases, food does not stagnate, the necessary elements are quickly absorbed and the excess ones easily and simply leave our body.

Now let’s get down to the actual preparation of this tasty dish that has a beneficial effect on our health...

Nutritional value of the dish per 100 grams.

BJU: 5 /3 /15.

Kcal: 104.

GI: high.

AI: high.

Cooking time: 60 min.

Number of servings: 5 servings of 200 g.

Ingredients of the dish.

• Beetroot - 300 g (1 piece).
• Potatoes - 200 g (2 pcs).
• Onions - 50 g (1 piece).
• Carrots - 150 g (1 piece).
• Canned peas - 150 g.
• Pickled cucumbers - 150 g.
• Salt - 3 g (1/4 tsp).
• Vegetable oil (sunflower) - 30 ml (3 tbsp).

Recipe.

Prepare the ingredients. Wash carrots, potatoes and beets, peel onions. Drain water from canned green peas.

Cook potatoes, beets and carrots together in a saucepan with water over high heat until boiling, then reduce to medium. Cook potatoes - 15-20 minutes, carrots - 20-25 minutes, beets - 40-45 minutes.

Remove the finished vegetables from the pan, cool slightly and peel.

Cut the onion into small cubes or half rings.

Cut the boiled potatoes into small or medium cubes, at your discretion. But the smaller all the vegetables, the more uniform the taste of the salad will be.

We cut the boiled carrots according to the same principle as potatoes.

And pickled cucumber - a dish made from various vegetables. It turns out to be a wonderful, hearty salad that is great for family lunches and dinners. Vinaigrette with fresh cucumber can be prepared as an appetizer, in addition to the main dish. But if you slightly change the composition and add high-calorie ingredients, then such a treat can easily replace the main course.

There are various options for creating this dish, but they are all tasty and interesting in their own way. For example, a sour pickled cucumber marinade will add piquancy, while a lightly salted one will make it more tender.

To make a vinaigrette with pickles you need:

• Potatoes – 260 g;
• Beetroot – 240 g;
• Carrots – 210 g;
• Onion – 130 g;
• Pickled cucumbers – 160 g;
• Vegetable oil – 65 ml;
• Salt – 7 g.

How to make vinaigrette with pickled cucumber:

1. Wash and boil the root vegetables. Then cool, peel and cut into cubes.
2. Peel the onion and chop it very finely.
3. Squeeze the pickled cucumber from the brine and cut into cubes.
4. Mix the prepared products in a large salad bowl, add salt and pour over vegetable oil.
5. Stir the dish and serve after the salad has steeped and cooled.

TIP: To prevent boiled vegetables from losing their shape when slicing, you need to peel them and cut them only after they have cooled completely. Warm foods are prone to crumbling, and when stirred, the salad will turn into porridge.

Vinaigrette with pickles and peas

The tenderness and aroma of green peas added to will only improve the taste of the dish, and the appearance will take on a festive presentation.

For vinaigrette with pickled cucumber you need:

• Potato tubers – 240 g;
• Beetroot – 180 g;
• Carrots – 170 g;
• Onion – 110 g;
• Pickled gherkins – 160 g;
• Salt – 4 g;
• Pickled peas – 90 g;
• Green onions – 45 g;
• Vegetable oil – 70 ml.

Vinaigrette with pickled cucumbers:

1. Wash the vegetables and boil. After cooking, cool the root vegetables, peel and cut into cubes.
2. Remove the peel from the onion and chop it very finely.
3. Pickles should be firm and crunchy; this is an important condition for a proper vinaigrette. Chop the fruits into small segments.
4. Rinse the green onions and chop.
5. Open the can of peas and drain all the liquid.
6. Mix all the products in a large, deep salad bowl, add salt and pour over the vegetable oil.
7. Stir, refrigerate for a while to let the vinaigrette infuse, and then serve to guests.

Vinaigrette with sauerkraut and pickles

By adding pickled cabbage to the salad, you double the amount of vitamins in the dish. In addition, the product goes well with all the ingredients included in the snack.

Ingredients for salad (for 4 servings):

• Beetroot – 230 g;
• Carrots – 190 g;
• Pickled cabbage – 240 g;
• Pickled cucumbers – 160 g;
• Peas - 120 g;
• Onion - 120 g;
• Vegetable oil – 80 ml;
• Salt – 8 g;
• Dill – 45 g.

Vinaigrette with cabbage and cucumber:

1. Wash the beets and carrots and cook over medium heat. After the vegetables have softened, cool them under running cold water and peel them. Cut into small pieces.
2. Rinse the cabbage from too salty brine, if necessary, chop into thinner and smaller strips as necessary.
3. Peel the onion, chop finely and very finely.
4. Squeeze the cucumber from the marinade so that there is no excess juice in the salad, chop into pieces.
5. Rinse the dill with cool water and chop with a knife.
6. Mix all the products that were prepared in advance, add salt and oil, mix.

Vinaigrette recipe with peas and cucumber

For those who do not like vegetable dishes and call them vegetarian, there is. The result is a wonderful, rich treat that will delight everyone at the holiday table.

Ingredients required for salad (serves 4):

• Beetroot – 240 g;
• Carrots – 180 g;
• Potatoes – 210 g;
• Pickled cucumber – 120 g;
• Onion – 130 g;
• Canned peas – 160 g;
• Herring – 320 g;
• Salt – 8 g;
• Vegetable oil – 80 ml;
• Sweet mustard – 15 g.

Prepare a vinaigrette with peas and cucumber:

1. Wash the root vegetables to remove dirt and boil. After the prepared vegetables have cooled, peel the fruits and cut into small pieces.
2. Peel the herring from the entrails and skin, separate the heads, divide the carcass in half, remove the backbone with small bones. Afterwards, still check the fillet for small bones. Cut the pulp into small pieces.
3. Peel the pickled cucumber and chop into pieces.
4. Peel the onion and chop it with a knife.
5. For dressing, mix vegetable oil with salt, add sweet mustard, mix well.
6. Open the can of canned peas and drain the water.
7. Combine all the ingredients in a large dish, pour over the dressing, and let it brew.

TIP: If you don’t want to peel the onion, or the peel doesn’t come off easily, you can cut the fruit in half, separate the edge with the roots, and put the onion itself in hot water for a few seconds. The husk will come off on its own, and besides, with this technique you can remove the bitterness.

Vinaigrette salad with cucumbers and garlic

For those who like something savory, you can try cooking it with the addition of garlic. A few cloves will turn a familiar dish into an interesting and unusual combination.

Ingredients (for 4 servings):

• Beetroot – 230 g;
• Potatoes – 260 g;
• Carrots – 190 g;
• Pickled cucumbers – 140 g;
• Onion – 90 g;
• 2 cloves of garlic;
• Pickled peas – 110 g;
• Vegetable oil – 75 ml;
• Salt – 8 g.

Cooking process:

1. Boil the vegetables (potatoes, carrots and beets) until ready, then peel the skins from the fruits and cut into small cubes.
2. Chop the cucumber into similar pieces.
3. Peel the onion and chop finely.
4. Drain a can of canned peas.
5. Peel the garlic and chop through a press.
6. Mix all products with salt and vegetable oil, stir, serve after a few hours.

TIP: If you want to try dishes with garlic, and there is an important meeting ahead, you don’t have to worry about bad breath and feel free to eat it. A bay leaf, which you can hold in your mouth for a while and chew, will help get rid of it. You can also rinse your mouth with freshly squeezed citrus juice. If you eat a lot of greens along with foods that contain garlic, there will be no problems with the smell.

Vinaigrette with fresh cucumber recipe is very easy to prepare and does not require special culinary knowledge. Such a dish can even be served to guests for a holiday; to do this, you just need to adjust the composition of the salad to suit general preferences. For example, if there are men among the guests, then add meat or sausage. If you are planning a bachelorette party, then feel free to use more vegetables.

Vinaigrette salad is popular both on the Lenten table and on ordinary days. We consider it a storehouse of vitamins, because there are no harmful additives or even the usual mayonnaise sauce. And this is relevant for both rural and urban residents, who, due to their lifestyle and place of residence, do not always receive the required amount of vitamins and are more poisoned by the environment. Think about it, it's time to eat healthy food at least once a week.

By the way, vinaigrette is popular along with salads. True, for some reason it turns out that you cook it just a little, but you still end up with a bowl of salad. If you also have problems with the proportions, then reduce the ingredients below by half.

The vinaigrette recipe listed below combines all the products that are considered an integral part of this salad: canned peas, pickled vegetables, beets. But we will also add beans to it, because they will add tenderness to the whole dish and increase its nutritional value.

Using this recipe, you don’t have to cook a full dinner, but serve only vinaigrette and croutons.

And, if you are a fan of canned beans, then read, which I dedicated to salads containing them.

Ingredients:

• can of green peas
• can of red beans in their own juice
• 1 boiled carrot
• 2 boiled beets
• 2 boiled potatoes
• 1 onion
• Sauerkraut – 300 g
• Pickled cucumbers – 1-2 pcs.
• Vegetable oil
• Green

It is better to bake carrots, beets and potatoes in foil. This way you will retain more beneficial microelements in these vegetables. If you think that the beets are not cooked, then remove them from the foil and place them in cold water for ten minutes. So it will finish cooking.

The same can be done with undercooked beets. In cold water, it miraculously manages to become softer.

Grind and mix the vegetable component.

The cabbage needs to be chopped if you have it shredded into long strips.

Sprinkle everything with finely chopped fresh herbs and enjoy a healthy dinner.

Classic pea salad recipe

Classic vinaigrette ingredients include beets, peas and pickled cucumber. So, not everyone likes pickled cucumbers with sauerkraut. For them, as well as for those who want to modernize the classic salad recipe, I suggest replacing the pickled cucumber with a fresh one. If you want a classic recipe, then just use the same proportions of ingredients, but use pickled cucumber.

By the way, below is the amount of products for three servings; if you need more, then double all proportions.

Ingredients:

• 2 beets
• 1 carrot
• 2 potatoes
• 1 fresh cucumber
• 0.5 cans of green peas
• Salt to taste
• Corn oil

Cool the boiled vegetables and chop them into cubes.

Wash and cut the cucumber. If cucumbers are not in season, it is better to peel them to avoid any harmful carcinogens getting into the food.

Drain the water from the jar of peas and mix with the entire vegetable mass.

Add a little salt and season with corn, olive or vegetable oil.

To add saltiness to this version of the salad, you can add olives or black olives.

Recipe for a classic vinaigrette with cabbage

Housewives usually prepare vinaigrette in three versions: with pickled cucumber, with sauerkraut, combining both ingredients. By the way, at home we use the third cooking option.

But there are a lot of recipes, so I’ll tell you how not to use pickled cucumber and get a tasty dish.

Ingredients:

• 2 beets
• 1 carrot
• 3 potato tubers
• Sauerkraut
• 1 pickled cucumber
• 0.5 cans of green peas
• Green onion feathers
• Salt, vegetable oil

Boil the vegetables. But make sure they are not overcooked.

It happens that the potato variety is very starchy, then make an aqueous solution with an acid, for example, acetic acid, and boil the tubers in it.

The cabbage needs to be squeezed out and washed a little. But, if you like juice in salads, then you don’t have to rid it of excess brine, but put it straight from the jar into a salad bowl.

Chop the vegetables and combine them with peas, spices and vegetable oil.

Oil should be in moderation. If you don't top it up, it will turn out a little dry.

If you are interested in new flavor combinations, combine olive oil with soy sauce and a mixture of peppers. The taste will be completely different.

Classic salad with green peas and pickles

And this recipe is for housewives who cook without cabbage. It’s better to look for crunchy cucumbers; usually, gherkins are like that in the store.

To add crunch, you can add a peeled apple. The taste of the dish will immediately become softer.

Ingredients:

• 1 medium boiled beet
• 4 pickles
• 4 boiled potatoes
• Can of green peas
• 3 boiled carrots
• Green or onions

Cook the vegetables until soft and leave to cool.

We chop them into the shape that we are used to cutting vegetables: strips or cubes.

Mix in a salad bowl and add green peas. We have already drained the liquid from the jar.

Salt and pepper to taste. It is better to use aromatic oil when dressing the salad.

You can vary all the proportions because everyone has different preferences.

For example, I don’t really like boiled or baked carrots, so I add them in half quantities. I’d rather put more cucumbers than hers.

So you can work out your own amount of vegetables to use.

Vinaigrette in a new way: with peas, soy sauce and seaweed

And, of course, always old proven dishes are modernized and interpreted by new generations. So, soy sauce has been popular in our country for twenty years now. It adds an unusual salty flavor to dishes, is available and has long been used in ordinary kitchens by ordinary housewives. Let’s add healthy seaweed to it and we’ll get a very vitamin-packed vegetable cocktail.

Ingredients:

• 1 boiled carrot
• 1 boiled beet
• Boiled potatoes – 2 pcs.
• Green peas – 0.5 cans
• 1 pickled cucumber
• Sea kale without vinegar – 60 g.
• Soy sauce
• Vegetable oil
• 1 onion

To ensure that the vegetables retain their color, sprinkle the beet pieces separately with vegetable oil.

Place the prepared vegetable pieces in a common container, except for the seaweed.

Chop the cabbage, if it is salted, into long slices, then mix with soy sauce and add a little salt.

Now we put the whole dish together and eat.

What do you think of the selection of recipes? Any of them can be taken as a basis and diversified with your favorite products. For example, use herring, fresh cabbage, olives or mushrooms.

Imagine how many more salads you can prepare if you approach the cooking process with interest and imagination.

And I’m still in favor of using oven-baked vegetables. They are sweeter, richer and healthier for you and your children.

The article offers you some of the most delicious recipes for making vinaigrette.

Vinaigrette is a delicious salad made from simple ingredients that every housewife can prepare for lunch or dinner. Depending on your preferences, the salad ingredients can be changed, but the main ones remain unchanged: beets, carrots, potatoes. The secret of the special and unique taste of vinaigrette is mixing salted, pickled and fresh boiled vegetables.

How long to cook vegetables:

• Potato - 20 minutes (time may vary, plus or minus 5 minutes, depending on size and variety).
• Carrot - 20-30 minutes (depending on how large the carrot is).
• Beet - 35-50 minutes (depending on how large the beets are).

IMPORTANT: You can check the readiness of vegetables by piercing them with a sharp thin knife; if they are soft and the tip goes through, the vegetables are ready.

However, the intensity of the fire is different for everyone, so be careful not to overcook the vegetables. Check for doneness a little earlier.

How to prepare vinaigrette salad without coloring the vinaigrette: tips

Vinaigrette is a very bright salad due to the fact that beets in its composition provide a coloring pigment. However, many people do not like this feature, which does not appear immediately, but after several hours.

To prevent the salad from being “colored,” you should cut the beets separately and store them in another container (not with the other ingredients).

The ingredients should be mixed only just before serving and in small quantities directly in the plate, after the remaining ingredients have been coated with vegetable oil, which will not allow the beet pigment to quickly spread to other products.

This way the dish will retain all its bright colors (orange, green, white, pink, yellow, brown) and will not be all pink.

Regular classic vinaigrette with sauerkraut, green peas: composition, step-by-step recipe

The classic recipe consists of the main components (pickled and fresh vegetables) added in equal quantities.

What you will need to have:

• Potato -
• Carrot -
• Beet - 1-2 large fruits (adjust the amount of beets to your taste).
• Peas –
• Onion –
• Sauerkraut – 100-150 gr. (you can have sauerkraut with onions and carrots).
• Fresh herbs -

How to prepare:

• Vegetables are boiled and then peeled
• Each ingredient is cut into small cubes
• Place all ingredients in a large bowl or saucepan
• Drain the brine from the peas and add it to the salad.
• Add the cabbage without brine to the total mass, no need to chop.
• Season everything with oil, you can add salt to the vinaigrette if desired.

Vinaigrette with beans, salted mushrooms and vegetable oil: ingredients, recipe

The vinaigrette must have some “sourness”. You can achieve it in several ways by adding canned peas, sauerkraut or pickles, or mushrooms to the salad. You can simply sprinkle the salad with some vinegar or lemon juice.

INTERESTING: Salted mushrooms are not added to every vinaigrette. This is an interesting way to diversify an already boring salad. You can use any mushrooms, but when adding them, exclude cucumbers and cabbage so that the vinaigrette is not too salty.

What ingredients should you have:

• Potato - 3-4 pcs. (boiled “in their jackets”, the number of potatoes depends only on their size).
• Marinated champignons – 1 jar in 500 g (champignons are preferable because they can be easily cut into cubes, but if you wish, you can use absolutely any mushrooms).
• Canned beans – 1 jar (necessarily without tomato).
• Beet - 2 pcs. medium size (depend on your taste).
• Onion – 1 piece (large: white or blue)
• Carrot - 2 pcs. large (smaller quantities are possible)
• Homemade sunflower oil – a few tbsp.
• Greens – dill or parsley (for serving or adding to salad).
• Green onions – half a bunch, crumble into salad

How to do:

• Cut the potatoes, carrots and beets (you can also chop them and fold them separately so as not to “color” the whole salad) into small cubes and pour them into a salad bowl.
• Add beans from a jar without brine, as well as mushrooms, chopped in the same way as other vegetables.
• The onion is finely crumbled, the same is done with the greens.
• The salad is dressed with homemade oil, you can add salt and mix everything thoroughly.

Vinaigrette with fresh cabbage and pickles: ingredients, recipe

This is another “classic” vinaigrette recipe that is prepared quite often.

What you will need to have:

• Potato - 3-4 pcs. (boil in their uniforms)
• Carrot - 2-4 pcs. (the number of fruits depends only on their size).
• Beet - 1-2 pcs. (adjust the amount of beets to your taste).
• Peas – 1 jar of 300 gr. (canned)
• Onion – 1 piece (large white or blue)
• Sauerkraut – 100-150 gr.
• Homemade vegetable oil from sunflower – a few tbsp. (corn is also ideal).
• Fresh herbs - a bunch of dill with parsley for serving or adding to a salad.

How to do:

• Boiled vegetables are peeled and cut into small cubes.
• To the vegetables you should add canned peas from a jar without their brine.
• Cucumbers are cut into cubes and added to vegetables
• Onion finely chopped
• All ingredients are mixed, sauerkraut is added
• Vinaigrette is seasoned with oil and sprinkled with herbs

Vinaigrette with seaweed, dressing sauce with mustard and vinegar: ingredients, recipe

This is one of the most original variations of making vinaigrette. Sea kale is always sold in assortment (canned or by weight, spicy with garlic or with vegetables) in modern stores. It will “diversify” the usual vinaigrette. You can feel free to serve this dish on a holiday table or cook it for yourself, following a proper diet.

What you will need:

• 3-4 pcs. (the quantity depends on the size of the fruit).
• Beet - 2-1 pcs. (if the beets are large, then 1 piece will be enough).
• Carrot - 2-3 pcs. (depends on how big it is)
• 200-300 gr. (necessarily “sour”).
• Green peas – 1 jar (canned food without brine)
• Bulb— 1 pc. (if you like)
• Seaweed - 120-150 g (any: spicy, marinated, with garlic, red pepper).
• a few tbsp. (store-bought will do, but homemade is more fragrant).
• Mustard – 1-2 tsp. (needed for preparing dressing for this vinaigrette, adjust its quantity to taste).
• Vinegar - 0.5 tsp (necessary for preparing the dressing, it is better to use apple or wine).
• Green onions – small bun

How to cook:

• The vegetables are boiled and cooled, after which they should be completely peeled and cut into small cubes.
• The pickled cucumber and onion are chopped in the same way, the peas are simply poured into the main mass.
• Place the seaweed without marinade in a common salad bowl and mix everything thoroughly, seasoning the vinaigrette with a special sauce.
• Chop green onions over salad before serving or while mixing ingredients

IMPORTANT: Mix a few tablespoons in a bowl. oils with vinegar and mustard. Pour this dressing over the entire salad and mix it thoroughly.

Vinaigrette with fresh cucumbers: ingredients, recipe

This is a “special” salad recipe, because it mixes 5 types of vegetables: boiled, canned, pickled and fresh. This vinaigrette is relevant in the hot summer season. If desired, you can add any herbs, lemon juice, green onions, fresh sweet or bell peppers, some cut tomatoes.

What you will need:

• Potato - 2-3 pcs. (depending on the size of the potatoes)
• Carrot - 1-2 pcs. (large or small)
• Beet - 1-2 pcs. (if large, one will be enough)
• Fresh cucumber - 2-4 pcs. (depending on how big they are).
• Green peas – 1 jar (canned)
• Sauerkraut– 100-150 gr. (mild, white)
• Homemade oil (sunflower)– a few tbsp.
• Onion – 1 piece large
• Green onions, any greens - small bun

How to cook:

• Vegetables are boiled, cooled, peeled, and cut into neat cubes.
• To these are added fresh cucumber, cut in the same way, peas without brine and sauerkraut without marinade.
• Greens and onions should be finely chopped, added to the total mass or left for serving.
• The vinaigrette is seasoned with oil and, if desired, you can add a little salt and sprinkle with lemon juice.

Vinaigrette with herring and mayonnaise: ingredients, recipe

This salad recipe is very similar to the classic “Herring under a fur coat”, but differs in the nature of cutting the ingredients and some components. However, it is very tasty due to the compatibility of the ingredients and this vinaigrette can be safely served on a holiday table, cooked for dinner or for a change.

What you will need to have:

• Potato - 3-4 pcs. (not large jacket potatoes)
• Carrot - 2-4 pcs. (the amount of carrots depends on their size).
• Beet - 1-2 pcs. (1 large or 2 small)
• Herring - 1 large fish (salted or lightly salted)
• Peas – 1 jar approximately 300 g. (canned).
• Onion – 1 large (any: white or blue)
• Pickled cucumber – 2 pcs. (can be excluded if desired)
• Fat mayonnaise - a few tbsp.
• Fresh herbs - a bunch of dill with parsley for serving or adding to a salad.

How to prepare:

• Vegetables are boiled, then cooled and peeled
• All ingredients are cut into small cubes and poured into a large salad bowl.
• Peas without brine are poured into the salad
• The herring is cleaned of its entrails and skeleton, cut into cubes and added to the total mass.
• Season everything with mayonnaise; if desired, you can sprinkle the vinaigrette with fresh herbs before serving.

Dietary vinaigrette without potatoes for weight loss: ingredients, recipe

Vinaigrette is a great dish for those who follow a healthy diet and are trying to lose weight. The main thing is to choose the right ingredients and exclude the most high-calorie ones.

What will be useful:

• Carrot - 1-2 pcs. (large)
• Beet - 1-2 pcs. (depending on size)
• Onion – 1 piece (medium or large)
• Green onions – small bunch (you can also use any other greens).
• Green peas – 1 jar (canned)
• Sauerkraut – 100-125 gr. (without brine)
• Pickled cucumber - 1-3 pcs. (depending on size)
• Canned or boiled beans – 100 gr. (canned without tomato).
• Vegetable oil - a few tbsp.
• clove of garlic - optional

How to cook:

• Boiled vegetables are peeled and cut into cubes, poured into a salad bowl.
• Sliced ​​pickles, boiled beans and canned peas are added to them.
• After this, you can chop the greens and squeeze out a clove of garlic.
• The salad is dressed with oil (olive or flaxseed, you can use any) and mixed thoroughly. You can season with salt and pepper and dried herbs.

Vinaigrette without cucumbers and green peas: ingredients, recipe

What you will need:

• Potato - 2-3 pcs. (the quantity depends on the size of the potatoes).
• Carrot - 1-2 pcs. (large or medium)
• Large beans - 100-150 gr. (dry)
• Fresh cucumber - 2-3 pcs. (quantity depends on size)
• Beet - 1 piece (large)
• Green onions – small bunch (you can use any greenery).
• Bulb (blue) – 1 piece (average)
• Bell pepper - 1 piece (large, can be replaced with a couple of regular sweet peppers).
• Pickled white cabbage – 100 gr.

How to cook:

• Vegetables and beans are boiled until tender, cooled and peeled.
• Place the chopped vegetables in a salad bowl, add cucumber and boiled beans, bell pepper.
• Finely chop the greens and onions
• You can dress the salad with sunflower oil or a dressing based on oil, vinegar and mustard (spicy with Dijon).

Vinaigrette with apple and without cabbage: ingredients, recipe

Apple is an unusual but very tasty ingredient for vinaigrette. It is important to choose the “right” sweet and sour apple (sweet will not work, because beets should give sweetness to the salad, and sour will ruin the whole taste of the vinaigrette).

What to prepare for the salad:

• Potatoes "in their uniforms" - 2-3 pcs. (small)
• Apple - 1 piece (varieties Ai-Dared, Ligold, Jonathan)
• Pickled cucumber - 2-3 pcs. (depending on size)
• Dark beans- 100 gr. (boiled)
• Carrot - 2-3 pcs. (medium size, not very large)
• Beet - 1 piece (quite large)
• Onion (blue or white) – 1 head (not large)
• Parsley - 11 small bunch
• Sunflower oil - a few tbsp.

How to cook:

• Boiled vegetables are cooled and finely cut into cubes.
• The same should be done with the apple and pickled cucumber.
• The onion and greens are finely chopped, you can add green onions.
• Season the salad with oil, add salt and any aromatic spices and herbs.

Vinaigrette with egg: ingredients, recipe

This vinaigrette is more satisfying and has a mild taste, fatty and rich due to the addition of eggs and mayonnaise to the salad.

What you will need:

• Potato - 2-3 pcs. (boiled in uniforms)
• Egg - 4-5 pcs. (boiled hard)
• Carrot - 1-2 pcs. (also boiled)
• Beet - 1 piece (large fruit)
• Onion – 1 head (medium)
• Pickled cucumber - 2 pcs. (average)
• A bunch of any greenery - small
• Mayonnaise - a few tbsp. (bold)
• Canned peas, corn or beans – 1 small jar.

How to cook:

• Place the chopped boiled vegetables in a salad bowl, add cucumbers and onions.
• The greens should be chopped very finely, and the eggs should be cut into cubes.
• Add a can of peas (or beans, but without tomatoes).
• Season the vinaigrette with mayonnaise and mix thoroughly; you can improve the taste of the salad with any spicy seasonings.

Vinaigrette with meat: ingredients, recipe

Of course, this is not a “classic” vinaigrette, but, nevertheless, a tasty and satisfying salad for any occasion: for dinner or lunch, for a holiday table.

What you will need:

• Potato - 2 pcs. (large, boiled in their uniforms)
• Beet - 1 piece (large)
• Carrot - 1 piece (large)
• Beans - 200 gr. (boiled or canned)
• Boiled meat - 300-400 gr. (you can also use beef or chicken).
• Sauerkraut – 100-150 gr.
• Onion – 1 small onion (white or blue)
• Green onions – small bun
• Salad dressing – a few tbsp. butter (or mayonnaise), a little mustard and vinegar.

How to cook:

• Boiled vegetables should be peeled and finely chopped
• Add beans and sauerkraut to the vegetables in the salad bowl.
• Meat should be cut as finely as vegetables.
• The greens and onions are chopped very finely and added to the rest of the ingredients.
• Pour the dressing over the salad and toss thoroughly

Vinaigrette with corn instead of peas: ingredients, recipe

Corn will allow you to improve the taste of your usual vinaigrette.

What you will need:

• Potatoes (boiled in their jackets) – 3-4 pcs.
• Beet - 1 piece (large)
• Carrot - 1-3 pcs. (depending on size)
• Pickled cucumber (or gherkins) – 100-200 gr.
• Canned corn – 1 jar
• Bulb— 1 pc. (small)
• Sauerkraut – 120-150 g.
• Sunflower oil (homemade) – a few tbsp. (store-bought or corn will also work).

How to cook:

• Vegetables are boiled and cooled, cut into small cubes.
• The pickled cucumber and onion are chopped, the corn is poured into the main mass.
• Add cabbage and finely chopped greens to the rest of the ingredients.
• Dress the vinaigrette with oil

Vinaigrette with sprat: ingredients, recipe

Sprat is a small fish with a rich and salty taste, somewhat reminiscent of herring. It can also be added to a vinaigrette to create a more modern version of the salad.

What you will need:

• Potato - 2-3 pcs. (small, boiled in their uniforms).
• Beet - 2 pcs. (small size)
• Korean carrot - 100 gr. (with garlic)
• Pickled cucumber - 1-2 pcs. (medium size, not small)
• Green peas (canned) – 0.5 cans (without brine).
• Sprat – 200-300 gr. (refined)
• Refueling – a few tbsp. oils, mustard beans and spices

How to cook:

• Potatoes and beets are boiled, then cut into cubes.
• Vegetables are poured into a salad bowl, chopped cucumber, peas and Korean carrots are added.
• Pour in the dressing and mix thoroughly
• Place sprat (fillet without backbone) on top of the salad.

How to make a tasty vinaigrette: with Tips:

• For salad, choose “old” beets; they have a richer taste and sweeter quality.
• For dressing, you should use homemade oil, which has a richer taste and aroma than filtered store-bought oil.
• Corn, olive or linseed oil (choose to taste) is also suitable for dressing.
• The secret of a delicious vinaigrette is an abundance of vegetables and different ways of preparing them (cooking, pickling, fermenting, salting).
• You can also season the vinaigrette with sour cream or mayonnaise (or serve).
• For added spice, add a clove of garlic to the salad.

How to decorate a vinaigrette for a festive table for the New Year, birthday March 8, February 14, 23, wedding, anniversary: ​​ideas, photos

You can serve the vinaigrette in different ways; it is not at all necessary to pile it on top or place a huge salad bowl on the table. Try to highlight the main ingredient, especially if it is quite unusual for a classic salad recipe.

How to decorate:

• Greenery
• Green onions
• Onion rings
• A rose cut from carrots or beets
• Boiled egg
• Fish fillet
• The salad can be laid out in an unusual form
• You don’t have to mix the salad, but simply lay out each ingredient beautifully.

Video: “Principles of preparing vinaigrette”