Vinaigrette step by step recipe. With herring, seasoned with special sauce

Despite the fact that vinaigrette is a very popular salad, not everyone knows how to cook it. In this article you will find complete instructions for preparing a delicious salad and recipes from chefs.

How to cook vinaigrette - culinary secrets and tips

There is hardly a person who does not like this salad, this is a wonderful vegetable snack dish.

Vinaigrette is a simple, healthy, insanely fragrant, satisfying and very tasty dish, it is worth it to cook it as often as possible!

For its preparation in the classic version, the simplest, budgetary and absolutely accessible products are used.

But the classic version of this appetizer is just the tip of the iceberg. After all, it can be prepared not only from the usual beets, carrots, onions and potatoes!

Vinaigrette is good because if you want to diversify your taste sensations, you can easily turn this salad into a completely different dish by adding any of the additional ingredients you like to it and using a new dressing for it

And each time you will have a completely new salad, each of which will be completely different from the previous one in its taste and aroma.

But it will still be exactly him - our good old vinaigrette!

Everyone loves it - adults, young children, the elderly, and teenagers. It's impossible not to love him! It’s just that for everyone you need to choose exactly your own cooking option, which will be your favorite, or even several.

An additional charm of vinaigrette is that this dish is perfect for any table.

Whatever vinaigrette you cook, whether it is a “classic” or a vinaigrette in its unusual design, it is exceptionally well suited for both everyday table and festive table.

It is believed that vinaigrette belongs to the category of "winter salads", which are prepared most often in the cold season. But if you really love this wonderful salad, then you can quite easily get away from such stereotypes.

We will give you ideas on how to add juiciness and freshness to this “winter treat”!

What is the most important thing in making vinaigrette?

The most important part of this process is the selection of the right products and the right technology for preparing products.

If you know and know all this, then the only thing left is to just mix all the ingredients, season them, and eat this wonderful dish, each time enjoying its unique taste!

What proportions of products should be followed in the preparation of vinaigrette?

By and large, there are none, because each person is individual, we all have our own taste preferences, our own view of what “delicious” is.

That is why some people like it when, say, beets prevail in the vinaigrette, others like it when there are enough potatoes, and others like it when all the ingredients are equally divided.

Some people like to add a generous portion of onion to the vinaigrette, while others do not want to add it at all, and so on ...

There is no single, most "correct" vinaigrette recipe, it has not yet been invented. You can only come up with it yourself.

And not just one, but as many as you want. For myself and my family. And it is these recipes that will be truly “correct”.

And we, for our part, will tell you about the important secrets of preparing this dish, and from the bottom of our hearts we will share interesting ideas for preparing various options for this wonderful and healthy salad.

What is vinaigrette made from?

In the classic version of the preparation of vinaigrette are used:

• beet,
• carrot,
• potato,
• salted cucumbers.
• Green peas are often added to such a salad and seasoned with vegetable oil.

The classic composition for vinaigrette is the very “base”, the basis of any other version of vinaigrette, whatever you choose.

In order to diversify the taste of this dish, you can add other vegetables to it, as well as berries, fruits, mushrooms, fish, meat and seafood, chicken and quail eggs, various cereals and herbs, and season not only with vegetable oil, but also other interesting gas stations.

How to choose products for making the most delicious vinaigrette?

• Beet:

it is best to choose dark varieties of beets, they are sweeter and juicier, more tender and more fragrant.

• Potato:

buy one that does not fall apart when cooked and keeps its shape well, otherwise you can end up with “porridge” instead of vinaigrette. Try several varieties of potatoes and stop at the one that you like according to your taste, your aroma, with which it will be convenient and comfortable for you to work with.

• Carrot:

the best is bright orange, it is the most delicious, juicy, fragrant and looks very nice in a salad.

• Onion:

use the one you like the most. But it is best, after all, to choose the onion that is not too sharp, which has a more delicate taste, and not too obvious aroma. This is necessary in order not to interrupt the taste and aroma of other components in the salad, since the onion, after all, is a rather “vigorous” vegetable.

What else to pay attention to:

• If you use green peas, then buy peas by all means brain varieties, they are considered the most tender and sweet.
• If you're using pickles in your vinaigrette, make sure they're not too salty or spicy from the vinegar. Over-salted and spicy cucumbers are usually too vigorous, and if you are a fan of the delicate taste of vinaigrette, then you may not like it.
• The same story with sauerkraut: first make sure that it is not too spicy and sour. If its taste is rather harsh for you, then rinse it with running water and let the water drain well.
• If you add fresh cucumbers to your vinaigrette, then first make sure that their peel is not bitter. And it is best to cut the peel before using cucumbers (both salted and fresh), this will give the vinaigrette more tenderness.
• All vegetables are best to choose a medium size or slightly smaller than average. This way they will cook faster. Moreover, it is believed that the most delicious and fragrant potatoes, carrots and beets are just vegetables that are slightly smaller than average or medium in size, they are more tender and sweet.
• All products that you will use in the salad must be fresh and certainly of good quality.

How to prepare vegetables for making vinaigrette?

So remember:

• Carrots, beets and potatoes are pre-boiled in their skins.

You can do this by boiling them in water, or by steaming them. An excellent solution would be to make a vinaigrette from baked vegetables, such a vinaigrette has a special taste and incredible aroma.

You can bake vegetables in the oven using foil or a baking sleeve, or simply bake on an open baking sheet.

If you bake vegetables on an open baking sheet, then grease them with any vegetable oil first.

This will help to avoid overdrying of vegetables during cooking. Vegetables can be cooked on the grill or on the grill. Grilled vegetables are especially tasty and divinely fragrant.

If you will boil vegetables in water, then pour enough water so that the water only covers the vegetables two fingers above.

Pour boiling water over vegetables or immediately dip them into boiling water. Do not immerse vegetables in cold water. So you will not only lose all the vitamins during cooking, but also worsen the taste of vegetables.

All vegetables can be cooked separately, or they can be cooked together at once, only in this case you need to carefully monitor the readiness of vegetables, since they all have different times that they need to cook. Potatoes cook the fastest, then carrots, and only beets come next.

• All vegetables should be the same size so that they are ready at the same time.

Beets, as a rule, are cooked for a long time.

To speed up this process, boil the beets until half cooked, then place the pot of beets under cold running water and let them cool completely. Beets have a layered structure, and this technique helps to complete its preparation much earlier than the allotted time.

In order to remove the peel from boiled potatoes without any problems, do exactly the same procedure with them as with beets: put the pan with ready-made boiled potatoes under running cold water for a few minutes, and then you can easily remove the peel from it.

Cooled vegetables are usually cut into small beautiful and uniform cubes.

All vegetables intended for vinaigrette must be thoroughly washed before cooking and after peeling them.

Vinaigrettes are decorated, as a rule, with the same products from which they are prepared, choosing them in contrast with the color of the vegetable mass.

• What to do if you don’t like it when beetroot colors all products in a vinaigrette

If you don’t like it when the beets in the vinaigrette turn all the products red, then in this case, first season the boiled and chopped beets with vegetable oil, and then mix thoroughly so that the oil is evenly distributed over the beets.

It is necessary that the oil envelop each piece of it, and only then you can safely add the beets to the total mass with the rest of the vinaigrette components.

She will either not color them at all, or will color them very slightly (this depends on the intensity of the color of the beets, and, in fact, on its variety).

• All ingredients added to the vinaigrette must be cooled before cutting and mixing with each other.

What will make the taste of vinaigrette more intense?

These are, of course, spices, spices, herbs, salt, as well as garlic and lemon juice.

For greater sophistication of taste, you can add cranberry juice, orange or grapefruit juice, or you can make a juice mix and add it to a salad.

All spices and spices must certainly be fresh and of excellent quality, otherwise they can hopelessly spoil the taste of your dish.

It is necessary to add spices, salt, lemon juice and garlic just a little, in order not to "overdo it."

• Should I salt the vinaigrette?

Salt is best to use sea food, it has a "tastier taste" than ordinary rock salt, or "extra" salt.

If you love the taste and aroma of pink Himalayan salt, then please feel free to use it.

• Can you add garlic to the vinaigrette?

The use of garlic is a matter of taste, you can not add it at all if you do not like it or do not eat it for any other reason.

Well, and, of course, garlic is somewhat “asocial” due to its smell after eating it ... But the taste of vinaigrette with garlic, of course, is more intense.

What to season with vinaigrette?

It can be just vegetable oil, or there can be various sauces and dressings.

Use vegetable oil of your choice.

Vegetable oils of the first cold pressing are considered more useful, they have the most fully preserved all vitamins in the process of their extraction.

If you will use any other dressing sauce for your vinaigrette, then it is better to cook them yourself.

Everything homemade always tastes better than store bought!

How to properly season and how to store vinaigrette?

There are two different opinions here, which are completely opposite:

1. Some argue that you need to season the vinaigrette immediately before using it,
2. Others assure the exact opposite: the vinaigrette should be seasoned immediately after cutting the food.

How to proceed - you choose for yourself, having tried this way and that.

In any case, if you mix all the components of the vinaigrette with dressing and spices in advance, then this will enable the ingredients, as the culinary experts say, to “make friends” or “marry”, connecting with each other and penetrating each other with their tastes and aromas, which will make the vinaigrette more versatile taste.

And if you season the vinaigrette with mayonnaise or some other sauce or dressing from several components, and not just vegetable oil, then the logic is the same: the sauce, which was seasoned with vinaigrette in advance, a few hours before serving, will have the opportunity to most thoroughly soak all the components of the salad. And the taste of vinaigrette will definitely benefit from this!

How much dressing to add to the vinaigrette is also up to you.

The more dressing you add, the more satisfying the salad will be, the more intense its taste will be. But the more calories your vinaigrette will contain.

The exception is lightweight gas stations in the “light” style.

Vinaigrette can be stored in the refrigerator for up to two days. No longer worth it, as its taste will only worsen over time.

Vinaigrette classic recipe

The recipe is very simple:

1. If you are a fan of the "classics", then use in your recipe such pre-boiled in "uniforms" and then peeled vegetables: carrots, beets and potatoes.
2. Cut the cooled vegetables into small cubes, add chopped onions, diced pickles and green peas.
3. Add herbs, spices, garlic and spices if desired.
4. Salt and season with vegetable oil or a dressing of vegetable oil, lemon juice and mustard with a pinch of sugar.

As mentioned above, boiled beets, potatoes, carrots, onions and pickles are the “base” (basis) for any vinaigrette.

Ideas for making gourmet vinaigrette salads:

• Vinaigrette with apple

In the cooked classic vinaigrette, add a fresh or soaked apple, cut into small cubes. This will add juiciness and piquant sweetness to your salad, plus it will additionally enrich it with vitamins.

• Vinaigrette with fresh cucumber

Add chopped fresh cucumber to the base of the “classic”, or completely replace pickles in the recipe with fresh ones, in which case your “classic” will sparkle with juicy and fresh fragrant notes of summer.

• Vinaigrette with sauerkraut

Add sauerkraut to the prepared classic vinaigrette or completely replace pickles with it.

If you like this version of the vinaigrette, try to do it more often, especially in winter, during colds, as sauerkraut perfectly strengthens the immune system.

• Vinaigrette with corn, beans, beans or boiled lentils

Instead of green peas, you can add canned corn to the vinaigrette. And you can mix both peas and corn in its composition.

The presence of corn gives the vinaigrette a very unusual and pleasant sweetish taste. Vinaigrettes with corn are very fond of children.

Instead of peas, you can add boiled or canned beans to your vinaigrette. You can choose any kind of beans: white, dark, whatever you like.

If the beans are canned, then you can choose the one that is cooked either in its own juice or in tomato sauce, it all depends on your taste.

Beans canned in tomato sauce will add a little pleasant tomato flavor to the vinaigrette.

It's the same with beans: boil them yourself, or buy them ready-made in jars.

For the lentil vinaigrette, the lentils must first be boiled and cooled. Choose varieties of lentils that hold their shape well when cooked and do not fall apart.

As a rule, these are green varieties of lentils, but first you still need to experiment with lentils and choose the variety that will suit you in all respects.

• Vinaigrette with green beans

Add pre-boiled green beans to the base for your vinaigrette.

• Vinaigrette with avocado

You will get a very unusual, satisfying, tasty and mega-healthy vinaigrette if you add a peeled and diced avocado to the classic “base”.

It will give the dish amazing tenderness and softness, and if you like avocados, then this version of vinaigrette is definitely yours! The main thing is that your avocado is well ripe.

If the avocado is underripe, then the taste of the vinaigrette will not benefit much from this.

Take note of the “avocado life hack”: if you bought too green avocados, then put them next to fresh apples for storage. Thus, the avocado will ripen much faster. Store at room temperature, but not in the refrigerator.

• Vinaigrette with baked vegetables

If you bake vegetables for your vinaigrette, and not boil them, then as a result you will get a wonderful vinaigrette in all respects with an amazing rich taste, with an amazing aroma.

And, on top of that, such a vinaigrette will be more useful than vinaigrette from boiled vegetables, since baking preserves much more nutrients in vegetables than boiling them in water.

• Vinaigrette with eggs

Hearty, tasty, healthy and original taste. Add diced boiled eggs to a classic vinaigrette.

Such a vinaigrette can be seasoned with both vegetable oil and mayonnaise.

With mayonnaise, “egg vinaigrette” sounds more pronounced, especially if you add green onions to it instead of onions, and you won’t regret a generous portion of freshly ground black pepper as spices.

For the "egg option" use chicken or quail eggs, whichever you prefer.

• Vinaigrette with sausage

If you are a "sausage lover", then you will appreciate this vinaigrette recipe. You can add whatever sausage you like to your vinaigrette.

It is believed that the combination of boiled vegetables, greens and boiled sausage, such as “doctor's”, “milk”, “Ostankino”, etc., “sounds” the most delicious.

• Vinaigrette with meat

This vinaigrette has an exceptional taste. If you like meat in salads, then this version of vinaigrette is for you!

For vinaigrette, use boiled meat cut into cubes. It can be pork, chicken, beef or turkey.

If you are not afraid of experiments, and you like everything unusual, then add smoked meat, fried, dried or pre-baked (grilled) meat to your vinaigrette.

You can use several types of meat at the same time.

An interesting “meat version” of the vinaigrette is obtained if you add minced meat pre-fried in a pan or stewed under the lid to the classic “base” for vinaigrette. Such a vinaigrette turns out to be more delicate in taste than a vinaigrette with pieces of meat.

In the same way and for the same purpose - to make the taste of "meat vinaigrette" more tender, you can twist the boiled meat in a meat grinder, or finely chop a piece of pre-boiled meat with a sharp knife into a small "crumb".

Interesting ideas for making vinaigrette

And finally, a couple more interesting ideas for "NOT classic" vinaigrettes.

The technology of their preparation is as follows: you take the base for vinaigrette, that is, vinaigrette prepared according to the classic recipe, and simply add the product you want to it of your choice. Everything is very simple!

So, you can cook a bright and unforgettable vinaigrette with:

• herring,
• with mushrooms,
• with crab sticks
• with smoked fish
• with boiled fish
• with salted salmon, salmon or sturgeon,
• with squid,
• with seaweed,
• with fresh tomatoes
• with fried zucchini or zucchini cubes,
• with roasted bell peppers
• with hard cheese, sausage cheese or processed cheese,
• with chips
• with crackers
• with black or red caviar.

There are a lot of options, you can come up with your own, you can mix ideas with each other and give birth to new vinaigrette masterpieces!

Remember that the real cookbook has not yet been written, you write it YOURSELF!

Cook, enjoy, treat your loved ones and friends with this wonderful salad!

Enjoy your meal!

My grandmother also knew the secret of a real vinaigrette, and from her the recipe went to my mother, and then to me. And now you will learn how to cook a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Chips, secrets and tips for making a traditional salad, I will share.

Vinaigrette is not to be underestimated as a holiday salad. With skillful preparation of a beautiful and original serving, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.

I have collected 10 vinaigrette recipes for you, starting with the classic and ending with an unusual recipe with sausage, still quite spicy “A la”. Choose any to your taste!

Vinaigrette: classic step by step recipe

It is not known for certain how many vinaigrette recipes exist in the world, but if we analyze specialized publications, then there are several hundred of these recipes.

The classic cut of vinaigrette is small cubes the size of a pea. Beets are considered the main ingredient, so you need to choose even, clean tubers and cook long enough so that they are not hard.

Ingredients:

• beets - 3 pcs.;
• pickled cucumbers - 4 things;
• medium carrots - 2 pieces or one large;
• potatoes (large) - 4 tubers;
• onion - 1-2 onions;
• vegetable oil;
• spices.

Cooking step by step:

First you need to cook in "uniforms" all the necessary vegetables. Peel and cut the vegetables into uniform medium cubes.

While the vegetables are cooking, you can have time to chop the onion finely and chop the cucumbers into cubes.

Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. It remains only to add traditional spices and mix thoroughly.

From the history of the origin of lettuce:

Once upon a time, the famous French chef Antoine Karem came into the kitchen of the Russian Tsar Alexander the First. His attention was drawn to an unknown dish of bright red color. At the same time, the palace cook was pouring diluted vinegar on the prepared dish.

In his French, Antoine pronounced "vinfigre" (Vinegra), translated as vinegar. So he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the cooked meal. And so it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some nationalities prepare this salad with sauerkraut. It turns out much more, and it has a spicy taste.

• pickled cucumbers (you can fresh) - 3-4 pcs.;
• large beets - 2;
• potatoes - 3-4 pieces;
• carrots - 3;
• sauerkraut - 200 g;
• blue onion - 1-2 pieces;
• salt pepper;
• sunflower oil.

Step by step preparation:

Beets, all potatoes and carrots need to be washed, boiled in "uniforms". While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.

When potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

• carrot - 3;
• potatoes - 4-5 medium;
• beets - 2-3 pcs.;
• canned peas - 1 can;
• bulb - 1;
• dill, parsley;
• vinegar 3% - 1 tsp;
• spices to taste;
• vegetable unrefined oil.

How to make this classic vinaigrette:

Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared greens. Mix the products in a gastronorm container, pour in a jar of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Vinaigrette recipe with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.

• carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• beets - 2 pcs.;
• white beans - 200 g;
• onions - 2 pcs.;
• pickled cucumbers - 4-5 pcs.;
• sauerkraut - 150-200 g;
• spices;
• vegetable oil.

Step by step cooking recipe:

Pour beets, carrots and potatoes with cold water, boil them until cooked, peel, cut into cubes. Try not to make too large cubes.

In advance, you need to fill the beans with water, let it brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and pour oil.

Now chop the pickles the size of a pea, and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Vinaigrette salad with herring

The salad is somewhat reminiscent of "Herring under a fur coat", but, firstly, it is dressed with oil, and, secondly, it has other additional components.

Salad Ingredients:

• beets - 2-3 pcs.;
• canned peas - 250 g;
• potatoes - 3-4 pieces;
• carrots - 2-3 things;
• onion - 2;
• salted herring fillet - 250 grams;
• pickled or pickled cucumbers - 4 pcs.;
• green onion - a bunch;
• parsley - a few branches;
• vegetable oil;
• spices.

Cooking method:

Boil standard vinaigrette vegetables in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. In a bowl, you can already put the chopped ingredients and sprinkle a little oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.

Please note that seasoned vinaigrette with oil spoils quickly enough, even if stored in the refrigerator. Therefore, you can not fill the entire bowl at once, but add the oil individually to the plate.

Salad "Vinaigret" with sausage and pickles

Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.

Main cast:

• boiled sausage - 300 g;
• boiled beets - 3 pcs.;
• boiled carrot - 2;
• boiled potatoes - 4 pieces;
• onions - 1-2 onions;
• green onions - a few arrows;
• green peas - 150-200 gr.;
• mayonnaise or vegetable oil.

Cooking:

Vegetables and sausage should be cut into cubes, as in the Olivier salad. Finely chop two types of onion.

In a bowl, add canned green peas and all other ingredients. Season with sauce or oil, add any spices to taste and mix well. Bon appetit!

Vinaigrette with fresh cabbage

Instead of sauerkraut, fresh cabbage is often added. This option is perfect for summer. You can choose any cabbage, but white cabbage is ideal.

Products for vinaigrette:

• boiled potatoes - 4 tubers;
• boiled carrots - 2-3 medium;
• 1 large beet;
• fresh white cabbage - 200 grams;
• peas - 250 g;
• onion - 2 pcs.;
• green onion - a bunch;
• dill;
• salted or pickled cucumber - 2 things;
• pickled champignons - 150 gr.;
• vegetable oil.

Cooking:

Cut potatoes, carrots and beets into cubes of the same size. Now finely chop the onion and greens. You also need to cut the cucumber into cubes, and the mushrooms into slices.

Cabbage can be chopped into medium strips, after which you need to mix all the products, season with oil and add spices.

Vinaigrette - classic recipe with pomegranate

This recipe includes almost all the standard products for vinaigrette, only the highlight will not be raisins at all, but pomegranate seeds.

Ingredients:

• beets - 1 large;
• red beans (canned) - 200 g;
• pickled cucumber - 2 large;
• boiled carrots - 1 pc.;
• boiled potatoes - 3 pcs.;
• pomegranate;
• olive oil;
• spices.

Recipe:

We cut carrots, beets, potatoes and pickles into identical cubes.

We take red beans from the jar. We disassemble the pomegranate into grains.

Mix all the ingredients in a large bowl, add the oil and you can drip a little lemon juice. We add standard spices, now it's time to treat guests and households!

Vinaigrette with apple and parsnips

An original recipe, not everyone likes parsnips, but when combined with fresh crispy apples and walnuts, it turns out just amazing.

Ingredients:

• apples - 2 pcs.;
• parsnip - 1-2;
• boiled beets - 2 small;
• boiled potatoes - 3;
• boiled carrots;
• peas - 250 g;
• nuts - 120 grams;
• mustard peas;
• yogurt;
• vegetable oil;
• spices.

Recipe:

Cut the prepared vegetables into standard cubes, do the same with parsnips. Finely chop the peeled apples. Chop some nuts. But don't make them too small.

Now mix a lot of oils, spices, mustard and yogurt. Combine all ingredients and dress salad with dressing. Bon appetit!

Vinaigrette classic "A la Kutuzov" (La Coutouzov)

And now let's “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already savory and savory. And how delicious, you will lick your fingers.

Of course, much more products are required - a salad from a cheap and simple one turns into a premium one. For the New Year, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, table horseradish, lemon juice, salt and pepper to taste.

And most importantly: we will lay our culinary creation in layers with a serving ring. First we put the beetroot on the bottom of the plate, then the chopped herring, the third layer - the apple and celery, then the meat, the sixth layer - mushrooms, after - carrots and cucumbers.

Top with a circle of boiled eggs and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch the video on how to prepare premium vinaigrette salad "La Coutouzov":

Such a crazy dish like vinaigrette is not only vegetables, it is your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - like the one that has already been created.

1. It is better to choose potatoes that are loose rather than smooth - this way the salad will turn out “lush and shaggy”.
2. It is better to use pickled cucumbers - they will add a sour-salty flavor to the dish.
3. And always fresh sunflower real unrefined oil.
4. Do not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. Most of all, onion batun is suitable for our dish.
6. Vinaigrette can be laid not only in a voluminous glass bowl, but also beautifully portioned using a salad ring. No wonder it contains bright multi-colored products in order to show the flavor of the dish in all its glory.
7. It can be served warm, with the addition of meat or seafood.
8. It can be laid out on rye bread, decorated with green onion arrows or dill.
9. Suitable for weight loss and allowed for nursing mothers.
10. Shelf life is not more than a day.

How to decorate and serve a beautiful vinaigrette salad?

How to beautifully decorate and arrange a classic Vinaigrette (roses from vegetables to the place)

As indicated above in the tips - we will use a salad ring and improvise with vegetables.

To do this, cut the beets and carrots into thin circles and lay them in a row with an overlap of 4-5 circles.

Then we roll it up with a tube, it turns out something similar to a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. We spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the layout of the vinaigrette in the form of a “fish”.

Move away from old habits, show imagination, come up with a new pitch! Now you can safely add this salad to the list of the New Year's menu, for any other holiday or birthday! Bon appetit!

Hello to all my subscribers! Spring is on the street and therefore today I decided to tell you about the well-known salad - vinaigrette. This miracle of vitamins dish, in my opinion, is best cooked in winter or spring. The recipe is very simple and for every budget.

In this post, I will show you the tastiest, easiest, best and most interesting options that you can easily cook at home. You will learn what this salad is made of, prepared, and how beautiful and festive it can be. It seems to be a simple appetizer, but it can be served on any holiday, for example, on February 23, March 8 or New Year. For a birthday, too, if it’s cool to decorate, it will look great, look further at the article and you will understand everything yourself.

Do you know that this dish is considered royal? It has long been in Rus' that this option was served on the royal table. It is interesting that in other countries it is called "Russian salad", probably because it contains ingredients that Russians certainly use in their diet. Vinaigrette is a traditional Russian Slavic dish, it is very healthy, contains all the necessary vitamins and minerals.

And more importantly, it is low-calorie and dietary. It is used by people in many cases for weight loss.

It is allowed to use nursing mothers, if it does not contain sauerkraut.

The composition of the Russian classic vinaigrette includes such vegetables: carrots, beets, potatoes (they must be boiled, peeled and cooled in advance), pickled cucumbers (I prefer sour, salty) and sauerkraut, white onions. The ingredients are taken in almost equal proportions. The only onion falls not as much as vegetables, to taste.

Filled with either oil, you can do it without oil. Many people use vinegar diluted with water instead of oil, and of course salt and pepper if desired. An interesting fact is that our ancestors added a boiled egg to this dish. For example, I have never done with an egg, I must try. And you did with the egg, what are your impressions, write in the comments.

My neighbor adds more herring, this ingredient spices up the salad and then sauerkraut should not be added.

Well, I still prefer the classic look the most. Although various kinds of experiments with different combinations of products, my household members always rate them with a bang!

Classic vinaigrette with peas

The traditional version, it is also royal, yes, exactly! Imagine, before this dish was served only to kings. It is now eaten by everyone.

What products should be used for this miracle according to GOST? Here are the ingredients on the list you should take:

We will need:

• Potatoes - 2 pcs.
• Carrots - 3 pcs.
• Beets - 2 pcs.
• Green peas - jar
• sauerkraut
• Pickled cucumber - 2 pcs.
• Vegetable oil - for dressing
• Onion - head
• Salt - you can do without it

Cooking method:

1. Wash vegetables (carrots, potatoes, beets) and boil. Next, cool and clean the vegetables.

2. Cut the beets into cubes.

3. Add vegetable oil to the chopped beets, mix.

Important! How to make sure that vegetables are not painted? For this, vegetable oil is used, which you must first mix separately with beets.

4. Cut the potatoes into small cubes too.

Interesting! By the way, you can add fried carrots, not boiled ones.

6. Onion is also cut into cubes.

7. Then cut the pickled cucumbers into small cubes with a knife.

8. Add sauerkraut. Almost everything is ready!

Important! Can be cooked with fresh cabbage. What do you like to do the most?

9. Add canned peas. Salt to taste.

Important! What else, you can fill the vinaigrette, except for vegetable oil? You can make a French fill. 🙂 To do this, take olive oil (3 tablespoons) add vinegar (0.5 tablespoons) + half a teaspoon mustard to it, pepper and salt. Mix thoroughly. sauce is ready!

11. Well, that's all, our ordinary salad with cabbage is ready!

12. Before serving, it can be decorated. Show your imagination and ingenuity. Bon appetit!

Tell me, what do you eat this snack with? Write your reviews and comments. I suggest boiling pasta with cutlets, and you?

Cooking with potatoes, cucumber and sauerkraut

This dish is a very good appetizer to the table. According to gastroenterologists, this snack is recommended for people who are prone to constipation.

We will need:

• Potato - 150 g
• Beets - 150 g
• Carrots - 150 g
• Sauerkraut - 150 g
• Pickled cucumber - 150 g
• Greenery
• Table vinegar, preferably 3% - 1 tsp
• Mustard - 1 tsp
• Vegetable oil - 1 tsp
• Pepper and salt

Cooking method:

1. Potatoes, beets and carrots need to be boiled and then cooled.

3. Add sauerkraut, if you have it with plushes, then chop it into strips.

4. Finely chop the greens and onions.

5. Take a cucumber and also cut it into cubes, then squeeze out excess moisture a little with your hands.

Interesting! Instead of pickled cucumber, you can make it with fresh. It will be very fragrant, and quite good.

6. Place the resulting ingredients in a bowl and mix everything. Leave some greens, it will be possible to decorate the salad on top.

7. In another bowl, mix together the mustard, vegetable oil, salt and pepper.

8. Fill the mixture of vegetables with this mixture. Decorate with greens. Smile, you're done! Bon appetit!

Interesting! I know people who make this option for the winter in jars, but somehow I stick to boiling vegetables at any time and making it, as they say, from the heat, from the heat.

Salad with herring and mayonnaise

Yes, you read everything right with a herring, as if “under a fur coat” immediately probably an association - such an unusual option, but quite a lot of people like it. In addition, it is quite full and has a unique taste. Such a salad is very often popular on festive home tables.

We will need:

• Potatoes - 2 pcs.
• Salted herring - 1 pc.
• Green canned peas - 1 can
• Carrot - 1 pc.
• Beets - 1 pc.
• Pickled cucumber - 1 pc.
• Vegetable oil or mayonnaise
• Salt pepper

Cooking method:

1. Vegetables (potatoes, beets, carrots) boil and cool, then peel.

2. Herring should be cut into fillet pieces, and then cut into cubes.

3. Vegetables, onion and pickled cucumber (you can use salted) also cut into cubes.

4. Combine carrots, potatoes, onions, cucumbers, fish, peas in a bowl and season these ingredients with vegetable oil (or mayonnaise, although this type is usually seasoned with unrefined vegetable oil). And then add beets. Thus, the salad will not be stained from beets.

5. Transfer the resulting dish to a beautiful serving dish. Salt and pepper to your liking. Putinto the refrigerator. Good luck with your cooking.

We have considered with you several options for this dish, I was interested in the question, what is the calorie content of this product?

calories With oil and potatoes estimated by nutritionists at 120 kcal per 100 grams, 50% calories contained in vegetable oil.

calories With oil and herring estimated by nutritionists at 119.1 kcal per 100 grams,

calories classical option estimated by nutritionists at 67 kcal per 100 grams,

Who is chasing calories, this is such a small hint for you.

Unusual appetizer with beans, apple and green peas

This type is very tasty, light and has an exquisite taste. Try it for sure. Your stomach will be very happy. 🙂 By the way, you can add canned mushrooms to this look, oddly enough, but it will be very tasty.

We will need:

• Carrots, beets, potatoes - in equal proportions - 500 g
• Green peas - 1 can
• Fresh cucumber - 1 pc.
• Apples are not sweet, sour - 2 pcs.
• Canned beans - 1 can (add beans if the salad is made without apples)
• Green onions - a bunch
• Lemon - lemon juice 1 tbsp.
• Vegetable oil - for dressing on the eye

Cooking method:

1. Boil vegetables, cool, peel.

2. Cut all vegetables: carrots, beets, onions, potatoes, cucumber into cubes.

3. Finely chop the apples to make cubes. For decoration, you can make shavings from apples.

4. Skip step 3 if you are preparing a bean salad. Add beans to salad.

5. Chop green onions.

6. Add green peas. Salt.

7. Next, add lemon juice. Mix everything. Fill with vegetable oil. Please come to the table, everything is ready. But, if you have time, it is better to put the dish in the refrigerator and serve chilled. Decorate the dish with herbs or even a boiled egg. Bon appetit!

Aaaaaaaaa, you know, I wanted to finish writing this note, and then I remembered about another option. So what do we need?

Korean version with carrots

I love Korean carrots very much. I don't know how you can not love her. Once, while visiting my friend, I tried such a miracle with Korean carrots. I was amazed, surprised, impressed by this taste. Interesting, I thought. We must try to make such an option myself, well, we are preparing at home according to step-by-step recommendations.

We will need:

• Boiled potatoes - 3-4 pcs.
• Boiled beets - 1 pc.
• Onion - 1 pc.
• Pickled cucumbers - 4 pcs.
• Korean carrots - 350 g
• Sour cream - 80 g
• Black ground pepper, salt

Cooking method:

1. Ready vegetables, peeled potatoes, beets, cut into cubes.

Important! Vegetables can not be boiled in water, but baked in the oven. It is much healthier and more vitamins will be preserved.

3. Add Korean carrots.

4. Mix everything.

5. Pepper, salt. Season with sour cream, mix everything well. An unusual appetizer is ready! Please come to the table. Literally in 5 minutes this vegetable dish is eaten. 😛 And what form do you use to decorate this salad? I take a special, round one, so that everything looks original and tasteful.Bon appetit!

In conclusion, I would also like to offer those who find it difficult to master the cooking technology, I advise you to watch this video from YouTube:

Tell us, what recipes do you use dear hostesses? What is your favorite recipe? In the next issue, expect variations without potatoes and without cabbage, as well as without beets or without cucumbers, I think that you can come up with a very interesting combination with other products.

P.S. Joke of the day: An ideal wife against an ideal husband: - Honey, go drink vodka! - I haven't cut the vinaigrette yet!

Vinaigrette is a very famous dish in many countries of the world, especially in Russia. In terms of popularity, it can be compared, perhaps, only with Olivier salad and herring under a fur coat. Vladimir Ivanovich Dal defined it as "A mixture of things."

It would seem that the dish is very simple in composition and preparation, however, it has a French origin. But French cuisine has always been famous for its sophistication and sophistication.

Vinaigrette - translated from French "seasoning of vinegar, Provence oil and spices." This is a spicy sauce very famous in Europe. It was quite popular in pre-revolutionary Russia. Ingredients: olive oil, vinegar, mustard.

Refers to cold snacks. According to legend, the chef from France Antoine Karem, who worked in the kitchen of Alexander I, seeing how some kind of dressing was poured over a vegetable salad, asked: “Vinegra?” So the vinaigrette became the vinaigrette.

How many housewives, so many vinaigrette recipes. So how do you make a vinaigrette?

The basis of the Russian classic vinaigrette is necessarily boiled cold vegetables: beets, carrots, potatoes. Sauerkraut and onions are added. Onions can also be green. Fans add pickled cucumbers to the appetizer.

The vinaigrette was traditionally dressed with vegetable oil and a weak solution of vinegar. Pepper, salt - to your own taste. The rule for the amount of ingredients is very simple: all products are in equal proportions, just do not get carried away with boiled carrots, put it a little less than other vegetables.

If there are a lot of carrots in sauerkraut, you can not add boiled cabbage at all. The proportions, however, can be slightly increased or decreased depending on taste preferences.

Currently, vinaigrette has lost the status of cold appetizers and is more like a salad, as the fantasy of culinary experts has changed it beyond recognition. The basic basis of boiled vegetables remains unchanged. What is the easiest vinaigrette recipe?

The taste of such a salad is familiar to us from childhood, try to cook this version of the salad. So that the dish is not too sour, add pickled cucumbers instead of pickles, you will certainly like this innovation.

Salad Ingredients:

• small beets;
• 1 carrot and 1 potato;
• onion head;
• 250-260 g canned peas;
• a couple of pickled cucumbers;
• a handful of sauerkraut;
• vegetable oil.

Vinaigrette salad with canned peas - step by step recipe with photos:

We wash the vegetables, boil the carrots, potatoes and beets in different dishes until they are ready.

Beets usually take longer to cook than potatoes, about 40-45 minutes.

We cool the finished vegetables, remove the peel from them, then cut them into cubes. Dredge the diced vegetables individually in sunflower oil. Due to this, they will not be stained with beets. We clean the onion head and finely chop.

It is not necessary to pour boiling water over it, since this salad should be spicy. Pickled cucumbers are cut in the same way as all other vegetables.

We mix all the salad ingredients and add sunflower oil, preferably unrefined, so the dish will be more aromatic.

Vinaigrette - recipe with beans

Making a classic bean vinaigrette salad recipe is a simple but time-consuming process. And although trade now offers us a large selection of these salads (you can make a vinaigrette without cabbage), but still nothing can replace a tasty and appetizing, vitamin-rich homemade snack.

Ingredients:

• large beets - 1 pc.,
• medium-sized potatoes - 5 pcs.,
• large carrots - 2 pcs.,
• sauerkraut - 250 gr.,
• pickled cucumbers - 5 pcs.,
• beans, preferably canned (to reduce cooking time) - 1 can,
• big bulb,
• refined vegetable oil for salad dressing,
• salt - optional.

How to make bean vinaigrette:

Potatoes, beets and carrots, washed clean under cold running water, put in a large saucepan.

Fill the vegetables with cold water, put the container on the fire. Potatoes and carrots can be boiled in the same pot, as they cook for about the same time, and beets in another (make sure that the vegetables do not overcook).

After the vegetables are cooked, drain the boiling water, and then place them for a few minutes in cold water. We do this so that in the future the peel from boiled vegetables can be easily and quickly removed.

After peeling boiled vegetables, as well as onions, cut all vegetables into small cubes. The same size cut for vinaigrette and pickled cucumbers. Open a can of beans.

Carefully pour all chopped vegetables, canned beans into a pre-prepared deep container, add sauerkraut.

After thoroughly mixing all the vegetables, add salt and a few tablespoons of vegetable oil to your vinaigrette to your taste. Classic vinaigrette with beans is ready to eat.

Festive salad vinaigrette with herring

Ingredients:

• 400 g herring fillet;
• two beets;
• two pickled cucumbers;
• one sweet and sour apple;
• two sausages;
• 180 g blood beef sausage;
• 180 g of boiled doctor's sausage;
• a tablespoon of capers;
• 200 g sour cream;
• a tablespoon of mustard;
• 10 ml of vinegar;
• 50 ml of vegetable oil;
• dill, salt, ground pepper.

How to cook:

We wash the beets and boil until tender. Cool, peel, cut into cubes. We cut cucumbers and all kinds of sausages in the same cubes as beets. We cut the herring a little larger.

We put all the prepared products in one large bowl. Add chopped dill and finely chopped capers.

In another container, mix vegetable oil with vinegar, mustard, sour cream, salt and pepper. Season vegetables, sausage and fish with sour cream sauce, mix. Serve the salad chilled.

Vinaigrette with sauerkraut

Vinaigrette salad with sauerkraut is a simple, ordinary, but tasty and healthy salad. Suitable for a lean table or a vegetarian menu. It can be used as an appetizer, a side dish for meat or an independent dish.

There are many options for preparing vinaigrette, and each housewife will praise her own way of preparing this well-known salad.

Ingredients:

• beets 3 pcs.
• potatoes 3 pcs.
• carrots 3 pcs.
• pickled cucumbers 3-4 pcs.
• sauerkraut 300 g
• frozen green peas 400 g
• red onion 1 pc.
• salt, pepper, vegetable oil

Cooking:

Pour coarse salt into a baking dish, about two centimeters. Well-washed and dried beets are wrapped tightly in food foil and pierced over the entire surface with a knife.

Salt will create an excellent temperature regime, and due to the holes in the foil, the vegetable will breathe inside.

We send it to the oven preheated to 200 degrees for two hours.
Cook until cooked potatoes, carrots, green peas. Potatoes, as for all salads, are still almost hot.

Do not overcook the green peas, they should remain bright and dense. Send it to boiling water and let it cook for three minutes - no more.

Squeeze the sauerkraut well and chop finely. We cut everything into cubes. Onion - as finely as possible. Mix very carefully and well.

Salt, add a little freshly ground black pepper and season with olive oil (or vegetable) to taste. Vinaigrette, like many vegetable dishes, tastes best on the second day.

Vinaigrette salad with mushrooms and beans

Ingredients:

• Beets - 2 pcs.
• Potatoes - 4 pcs.
• Beans - 1 tbsp.
• Pickled mushrooms - 150 g.
• Pickled cucumbers - 4 pcs.
• Sunflower oil - 4-5 tbsp. l.

Pickled Mushroom Vinaigrette Recipe:

Soak the beans in cold water for 4-5 hours, and then boil. Boil the potatoes separately.
Peel the beets, cut into small pieces, wrap in foil and bake in the oven for about 45 minutes. Roasted beets will give the salad a sweeter taste.

Cool all ingredients for the vinaigrette to room temperature. If you combine warm foods with cold ones, the salad will spoil very quickly.

Dice beets, potatoes, mushrooms (Marinated champignons) and cucumbers. It is noticed that the vinaigrette tastes better, the smaller the chopped vegetables.

Combine products, salt. Sunflower oil should be poured into the salad only after the salad is salted, because the salt does not dissolve in the oil.

Classic vinaigrette recipe with squid

Ingredients:

• one large beet;
• small carrot;
• two white potatoes;
• pickled cucumbers - two large;
• 200 grams of canned peas;
• 200 grams of frozen squid carcasses;
• 50 ml of high quality olive oil;
• half a small head of lettuce sweet onion.

How to cook salad vinaigrette with seafood:

Rinse the thawed squid carcasses well under the tap, remove the chordate plates and gut the insides, turning the squids outward and lightly scraping the inside with a knife.

Cut the carcasses into small strips and fry in a pan in a small amount of oil for no more than three minutes.

Cut the boiled vegetables into cubes, as for a regular vinaigrette, chop the cucumbers and onions into slices of the same size.

Combine all the chopped ingredients in a salad bowl, salt at your discretion, and season with olive oil.

Video - classic vinaigrette recipe

For many, this salad is the main one on the festive table. And everyone tries to add zest to the dish. In addition, even ladies on a diet are not averse to having a snack with this treat. And most importantly, all the ingredients are at hand even in the middle of winter. Well, let's analyze some of the most delicious options for preparing snacks and come up with a new composition for vinaigrette.

This can satisfy your hunger immediately and not even reach the main course! And all just because the appetizer is hearty and very tasty.

For a delicious vinaigrette you need:

• 7 medium potatoes;
• 4 medium carrots;
• 3 beets;
• 1 onion;
• 4 small pickles;
• 120 grams of sauerkraut;
• 1 can of canned beans;
• 4-6 table. l. vegetable oil;
• Seasonings and salt to taste.
• Greenery for decoration.

Vinaigrette the most delicious recipe:

1. Wash potatoes, beets, carrots, boil and cool. It is best to boil each product in a separate bowl. You can check the readiness with a knife, it should easily enter the root crop.
2. Peel vegetables and cut into cubes.
3. Finely chop the peeled onion.
4. Cut pickled cucumbers into even cubes.
5. Mix all the ingredients, except for the beets, pour in vegetable oil and mix.
6. Now add beets and mix again. If you follow just such a sequence, then the rest of the vegetables will not turn burgundy beets.
7. Put in a bowl and garnish with herbs, such as a sprig of parsley or cilantro.

Tip: Instead of canned beans, you can use regular beans. First, soak the beans in room water overnight, and then boil until tender. The color of the bean doesn't matter.

Recipe for a delicious vinaigrette with peas

The name of this salad immediately reveals the secret of the composition. will beautifully set off the rest of the ingredients, and at the same time will be in perfect harmony with them.

For the most delicious vinaigrette you need:

• 1 can of green peas;
• 4 small beets;
• 1 large carrot;
• 8-10 potatoes;
• 1 medium onion;
• 4 medium pickled cucumbers;
• 9 tablespoons of sauerkraut;
• Vegetable oil;
• Add salt and pepper to taste.

How to make a delicious vinaigrette with peas:

1. Wash and boil beets, carrots and potatoes in different pots. As soon as the roots become soft, drain the water and let cool.
2. Peel all three products, cut into cubes.
3. Peel the onion, chop.
4. Place the sliced ​​beets in a bowl first and drizzle with oil. Stir so that all the cubes are in the oil.
5. Next, add chopped potatoes and carrots to the dishes.
6. Cut pickled cucumbers into cubes of similar size and add to the rest of the mass.
7. Pour the onion into the bowl.
8. Squeeze the sauerkraut from the juice with your hands, shorten the strips with a knife and then put to the rest of the products.
9. Open a jar of peas, drain the water, add the desired amount of legumes to a common bowl.
10. Salt and pepper.
11. Add a little vegetable and mix again.
12. Leave at room temperature or refrigerate for an hour or two so that all the ingredients exchange flavors and the onion reveals its properties.

Tip: after boiling the root crops, you can substitute them under cold water for 5-10 minutes. This will cool the vegetables faster and make them much easier to peel.

Important: do not overdo it with onions. The vegetable does not show its taste qualities immediately, but after a few hours. Therefore, if you plan to have a salad snack the next day, do not rush to cut more of this ingredient, otherwise the spicy taste will simply ruin the dish and kill any product.

Cooking delicious vinaigrette

One of the most unusual, but amazing options. The added champignons give exactly that zest, that extraordinary flavor that the classic dish lacked. A great addition to the general menu and a good autumn snack.

Products you will need:

• 3 medium potatoes;
• 3 medium beets;
• 3 small carrots;
• 1 small head of onion;
• 1 table. l. fruit vinegar;
• 250 grams of pickled champignons;
• 5-7 table. l. vegetable oil.

Delicious vinaigrette recipe step by step recipe:

1. Wash beets, carrots and potatoes from dirt and boil in "uniforms", do not salt. When the roots become soft, drain the water, pour cold water and leave to cool.
2. Peel the onion head and cut into small cubes.
3. Drain the pickled mushrooms in a colander to drain. Chop if necessary.
4. Peel cold root vegetables and cut into cubes.
5. In a separate small bowl, mix oil and vinegar (fruit can be replaced with wine).
6. Mix all ingredients, salt and pepper to taste. Pour all dressing of vinegar and oil.
7. Let the salad soak in the dressing and serve chilled.
8. If desired, you can decorate the appetizer with slices of mushrooms and herbs.

Tip: By mixing all the ingredients at the same time with the beets, you will get many shades of burgundy. This version of the salad is called "ruby".

Important: in order for the salad to be fresh for several days, in no case leave it warm. Also, when cooking, cut all foods cold. In this case, you reduce the risk of vinaigrette sour.

Vinaigrette delicious recipe

This one is perfect for summer cooking. When all vegetables are young and cooked much faster, which will better preserve all the beneficial properties. How to bake root vegetables in the oven and what will come of it, you will learn if you read our recipe.

List of ingredients:

• 4 medium beets;
• 5 small potatoes;
• 2 medium carrots;
• 1 small head of onion;
• A bunch of lettuce leaves;
• 2 tsp mustard, it is best to take Dijon;
• 2 tsp any vinegar: fruit or wine;
• 1.5 tablespoons of honey;
• 4 table. l. olive oil;
• 2 small cloves of garlic;
• Add salt to taste.

Delicious vinaigrette recipe:

1. Wash potatoes, carrots and beets from dirt. Wrap each fruit in foil and bake in the oven until tender. Carrots will be ready first, then potatoes, and only at the end - beets.
2. Remove the root vegetables from the oven, cool, peel and cut into medium cubes.
3. In a small bowl, mix mustard, vinegar, honey, olive oil, salt, grated garlic, pepper.
4. Peel the onion from the husk and chop.
5. Rinse lettuce leaves and pat dry with paper towels.
6. Mix root vegetables with onions and dressing.
7. Place the lettuce leaves on the bottom of a flat plate, then add the food and dressing mixture.

1 small carrot;

1 ripe pomegranate;

3-5 table. l. vegetable oil;

1.5 tsp Sahara;

1 table. l. vinegar;

1.5 tsp mustard, spicy or not spicy - to taste;

Add salt or pepper to taste.

How to make delicious vinaigrette:

1. Clean carrots, beets, potatoes from dirt, boil until fully cooked, cool, peel.
2. Then cut all root crops and pickled cucumbers into identical cubes.
3. Peel the pomegranate, separate the grains from the white film so that they are crumbly.
4. In a separate small bowl, mix vegetable oil, sugar, salt, vinegar, mustard, pepper.
5. In a bowl, mix all the ingredients, except for the pomegranate.
6. Pour the whole mass with the resulting sauce with vegetable oil.
7. Sprinkle plenty of pomegranate seeds over the salad when serving. You can mix it up, or you can leave it as a decoration.

Tip: when choosing a ripe pomegranate, you should do the following: take two fruits of the same size and weigh them in your hands. Choose the one that is heavier: it has more juice. The top of the "asterisk" should be dry, and the peel itself can also be dry. Then the pomegranate is ripe and sweet.

No matter how many options for preparing this wonderful salad, everyone chooses the most delicious vinaigrette recipe for himself. And the dish must be prepared with love, even if there are no unusual ingredients in the composition. This is not only a “winter” snack, because it can be prepared both in summer and in spring. The choice of products allows you to enjoy this dish in any season, in addition, vegetarians also love a delicious vinaigrette recipe. Bon appetit!