Classic vinaigrette recipe, step-by-step recipe with photos

Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today there are a huge number of options for preparing vinaigrette. The main ingredients of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, and canned peas. Vegetable oil is used as a dressing. The appetizer can also be supplemented with mushrooms, herring, beans, and crab sticks.

Vinaigrette is very popular not only in the CIS countries, but also in Europe. Although the dish is considered Russian, similar salads are present in the cuisines of Scandinavia, France, and Germany. Vinaigrette can be consumed by people on a diet. Thanks to the presence of vegetables in the recipe, the salad helps normalize metabolism and has a beneficial effect on the gastrointestinal tract.

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A cook from France (Antoine Careme), who worked in the royal kitchen, saw his Russian colleagues pouring vinegar over chopped vegetables and asked: “vinaigre?”, which translated meant vinegar. Since Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for preparing the dish. Since then, vegetable salad has been called vinaigrette.

This is probably the most popular version of vinaigrette, which is most often prepared by housewives in many homes. Vinaigrette is largely associated not only with beets, but also with the addition of, in addition to potatoes and carrots, green peas and pickled or pickled cucumbers. It is the last ingredients that give this salad that very recognizable taste.

In order to reduce the cooking time, use purchased, already cooked and chopped vegetables, which are sold in special sealed packaging.

You will need:

• potatoes (boiled in their jackets) – 7 pcs.;
• boiled beets – 4 pcs.;
• boiled carrots – 4 pcs.;
• peas – 300 g;
• cucumbers – 5 pcs.;
• onions (bulb) – 4 pcs.;
• vegetable oil;
• green onions;
• vinegar;
• sugar – 1 tbsp. l.;
• salt.

Preparation:

1. For a tasty vinaigrette, where the onion will not taste bitter or burn, you need to marinate it. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.

2. While the onions are pickling, cut the beets first into slices and then into small cubes. Brush the beets with vegetable oil. This must be done so that it does not release a lot of juice and color other vegetables.

3. Cut the peeled potatoes into 2 parts, then cut into slices, then chop into cubes.

4. Cut the pickled cucumbers and peeled carrots, as well as all the vegetables (into cubes).

5. Combine all chopped ingredients in one large saucepan. Add peas to the container.

6. Rinse the pickled onions under cold water and add them to the pan.

7. Wash the green onions and cut them into small pieces and add them to the vegetable mixture. Mix all the ingredients of the dish.

This vinaigrette can be stored undressed for up to several days in the refrigerator. Take it out as desired and eat it for lunch and dinner. Very healthy and tasty.

The salad appeared as a result of the fusion of two dishes - “herring under a fur coat” and the traditional “vinaigrette”. In the vinaigrette, instead of herring fillets, you can use preserved food, because it is often easier to buy in any store.

You will need:

• potatoes – 3 pcs.;
• beets – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• green peas – 4 tbsp. l.;
• herring fillet – 1 pc.;
• cucumbers (salted) – 2 pcs.;
• green onions;
• salt;
• ground black pepper.

For refueling:

• table vinegar - 1 tbsp. l.;
• Sunflower oil – 3 tbsp. l.

For the marinade:

• sugar – 1 tsp;
• salt – ½ tsp;
• water – 2 tbsp. l.;
• vinegar - 2 tbsp. l.

Preparation:

1. To prevent onions from becoming bitter in a dish, marinate them. To do this, peel the onion, chop finely, and place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For the vinaigrette, you need to prepare the vegetables in advance. Boil them in their skins and cool. Then peel off the skin. First peel the boiled beets, potatoes and carrots and then cut them into medium cubes.

3. Check the herring fillet for seeds. Then chop into medium cubes.

4. Cut the pickled cucumbers into small cubes.

5. Place all the chopped vegetables in a deep bowl. Drain the pickled onions and place them in a bowl.

7. Use a mixture of vinegar and vegetable oil as a dressing. Pour in its container.

8. Season the vinaigrette with salt and pepper and mix thoroughly. The salad should sit for an hour.

Place the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Bon appetit!

Hearty vinaigrette with beans, fresh cucumbers and herbs

When preparing this dish, you can use not only white, but also red beans. If you don't want to cook beans, use canned beans. Unlike previous recipes, here we will use fresh cucumbers. This salad will be more useful for those who cannot eat salted and pickled vegetables because of their pungency.

Instead of flax oil, it is allowed to season the vinaigrette with sesame, olive or sunflower oil. Use a ceramic knife to cut vegetables to retain more vitamins.

You will need:

• white beans – 140 g;
• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 4 pcs.;
• green onions;
• dill;
• salt;
• lemon juice;
• flax oil

Preparation:

1. Soak the beans overnight to plump them up. Drain the water from it. Place the beans in a saucepan of cold water and simmer until tender, 40 minutes.

2. Boil beets, potatoes and carrots. Cook them with the lid closed. You can check the readiness of vegetables by piercing them with a fork. They must be pierced through. Remove the vegetables from the pan and wait until they cool. Peel the vegetables.

3. Cut carrots, beets and potatoes into cubes. Mix ingredients in a saucepan.

4. Add cooked beans to the vegetables. Drain the water from them first. Chop the cucumbers into medium-sized cubes and add them too.

5. Finely chop the green onions. Chop the dill. Add onion and dill to vegetables. Add salt to taste. You can add a little freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil and stir vinaigrette. Leave it to sit for a while. The flavors of all the vegetables will mix and it will only taste better.

A very tasty and fresh vinaigrette is ready. The abundance of greens and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.

Vegetable vinaigrette with sour apples according to Emma's grandmother's recipe - video

An excellent visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new tasty ingredient appears - sour apple, which greatly enriches the taste. I highly recommend you try making this salad.

Vinaigrette with beans and stewed vegetables

This recipe uses beans to replace canned peas. And sauerkraut is added. It will give its sourness and pleasant crunch to the salad, which many people love so much. The classic balance of the right vinaigrette will be maintained, but with other ingredients. There are fans of both cucumber salad, but there are also those who prefer this option the most. In any case, the best thing to do is try and prepare different options. If you have homemade sauerkraut at home, then this option is a must. But if you like both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.

You will need:

• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• cucumbers (pickled) – 3 pcs.;
• sauerkraut – 200 g;
• beans - 1 can;
• water – 4 tbsp. l.

Onion marinade:

• vinegar – 50 ml;
• water – 150 ml;
• salt – ½ tsp;
• sugar – 2 tsp;
• bay leaf – 1 pc.;
• allspice (peas) – 4 pcs.;
• cloves – 2 pcs.

Dressing ingredients:

• salt – ½ tsp;
• sugar – 1 tsp;
• mustard – 1 tsp.

Preparation:

1. Pickle the onions. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Place the container on the stove and wait until the liquid boils.

2. After the marinade boils, remove it from the stove and place the onion cut into half rings into it. It should be completely covered with liquid. Cover the saucepan with a lid and set aside for an hour.

3. Peel, wash, and cut potatoes, carrots and beets into small cubes. Pour oil into a deep frying pan, then place the beets and mix them thoroughly so that every piece is covered in oil. Place the carrots on top of the beets in an even layer; do not mix them. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the pan with a lid. Simmer vegetables for 5 minutes. over high heat.

4. Remove the container from the heat and set it aside without opening the lid. The vegetables should remain in this position for half an hour.

5. Chop the pickled cucumbers into cubes. Place them in a small bowl. Add strained cabbage. Add beans or peas. Add the pickled onions without liquid into the container.

6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, stir.

7. Combine all vegetables and dressing in a salad bowl. Mix the future wingret thoroughly. Cover the container with cling film and place in the refrigerator for 2 hours. During this time, the salad will infuse, all ingredients will be well saturated with the sauce and the taste of each other.

The finished vinaigrette is served cold or at room temperature. Place it beautifully in a salad bowl or using special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Bon appetit!

A very healthy raw food vinaigrette made from fresh vegetables and avocado

Vinaigrette is prepared exclusively from raw vegetables. This dish will help you maintain a slim figure and saturate your body with useful micro- and macroelements. In this version, potatoes are not used, since they are not eaten raw; zucchini will replace them. The rest of the vegetables are perfectly digestible in their raw form, and therefore the salad will bring a lot of benefits.

This salad should not contain canned vegetables. You can add fresh tomatoes, arugula, sour apple, and sour apple to it. To season the dish, you can use sesame, flaxseed, olive oil, and pomegranate juice.

You will need:

• beets – 2 pcs.;
• zucchini – 1 pc.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• avocado – 1 pc.;
• cabbage – 1 pc.;
• peas – 200 g;
• dill;
• flax oil;
• garlic – 1 clove;
• lemon.

Preparation:

1. Wash thoroughly and then peel raw vegetables.

2. Cut the beets, carrots, and zucchini into medium cubes. Approximately the same as you usually cut into a vinaigrette or Olivier salad.

3. Place all the chopped vegetables in a bowl. Add peas. It can be fresh or frozen, in which case it will need to be defrosted in advance.

4. Finely chop the cabbage. Cut the cucumbers into bars. Cut the avocado in half and remove the pit. Then scoop out the pulp with a spoon. Cut it into cubes like other vegetables.

5. Chop the onion into small pieces, chop the dill. Add the greens last.

6. Add oil, mix ingredients.

7. Pass a clove of garlic through a garlic press and add to the vegetables. Squeeze the juice from the lemon. Pour it into the salad, stir.

Fresh, tasty and crispy vinaigrette is ready. Very unusual, but extremely healthy and tasty. Great for harvest season when all the vegetables are in their juice.

Pickled mushrooms are an excellent substitute for pickled cucumbers. The salad is especially tasty with white or black milk mushrooms. You can also use other mushrooms (honey mushrooms, porcini mushrooms, boletus). If the season has been productive and you have prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be honey mushrooms, champignons, or even a mixture of forest mushrooms.

You will need:

• beets – 3 pcs.;
• carrots – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• pickled or salted mushrooms – 200 g;
• green peas – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt to taste.

Preparation:

1. Boil potatoes, carrots and beets in advance. Beets must be cooked in their skins so that they do not lose their color. But potatoes and carrots can be boiled without their skins and even cut into cubes to make it faster. Cut all the boiled vegetables into cubes and place in a salad bowl of a suitable size.

2. Cut the onion into small pieces and place in a container. If the onion is too hot and bitter, then this can be corrected by scalding it with boiling water and holding it in hot water for literally 2 minutes. After this, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade and allow excess liquid to drain. If you use pickled honey mushrooms, you can rinse them a little so that the viscous thick marinade does not spoil the consistency of the salad. If you use large mushrooms, chop them and place them in a salad bowl.

4. Add green peas to the salad. Sprinkle with fresh lemon juice. Salt the contents of the salad bowl. Season the vegetables with vegetable oil and stir.

Taste the vinaigrette to determine whether you need to add salt or not. If you wish, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Determine everything to your taste. You can serve immediately or let it sit for about an hour.

Delicious vinaigrette with sauerkraut and without cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, and you can also add it instead to add sourness to the dish.

Vinaigrette with the addition of cabbage is considered dietary. It contains low-calorie and easily digestible foods that can cleanse the intestines of toxins. For greens, use dill, parsley or green onions.

You will need:

• potatoes – 2 pcs.;
• beets – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• cabbage – 150 g;
• peas – 4 tbsp. l.;
• salt;
• olive oil;
• greenery.

Preparation:

1. Wash the potatoes, carrots and beets and boil them until tender. Wait until the root vegetables have cooled, then remove the skins from them.

2. Squeeze the cabbage from the liquid. If necessary, rinse it under cold water. Then chop a little with a knife so that the pieces are not too large.

3. Place the peas on a sieve to drain the brine.

4. Peel the onion. Rinse the greens under running water.

5. On a cutting board, chop the potatoes, carrots and beets into cubes. Finely chop the onion.

6. Mix root vegetables in a salad bowl. Add peas to the chopped vegetables, then cabbage.

Decorate the finished vinaigrette with herbs.

Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only will not harm the taste, but will also make the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

Crab sticks go well with apple, so you can also add it to the dish only in small quantities.

You will need:

• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• crab sticks – 200 g;
• beets – 2 pcs.;
• pickled cucumber – 3 pcs.;
• peas - 1 jar;
• onion – 1 pc.;
• green onions;
• dill;
• herring (preserved food);
• mayonnaise.

Preparation:

1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so the excess bitterness will disappear from it.

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

4. Chop the herring into small pieces. If it is a whole fish, then do not forget to clean it of films and bones. The finished fillet is easy to cut.

6. Chop the dill and green onions and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and you can serve on the festive table.

It is very unusual and unusual to find such an ingredient as chicken in a vinaigrette. Still, most often it is a purely vegetable salad. But the variation is worth trying. At least chicken goes well with both potatoes and beets. Moreover, it is no worse than herring, which not everyone loves.

For such a vinaigrette, you can prepare mustard dressing, with it the dish will become more aromatic and juicy.

You will need:

• chicken fillet – 1 pc.;
• carrot – 1 pc.;
• cucumber – 1 pc.;
• potatoes – 3 pcs.;
• beets – 1 pc.;
• parsley;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Take a medium-sized saucepan and place beets, carrots and potatoes in it. Cover the vegetables with water and cook until tender. The cooking process will take approximately 2 hours.

2. Boil chicken fillet in salted water. Take it out to cool so that by the time you cut the salad it will no longer be hot. You can put it in the refrigerator.

3. When the vegetables have cooled, remove the skins from them. Cut the root vegetables and cucumber into cubes and place in separate bowls.

4. Cut the boiled meat into medium pieces. Take a bowl and place all the chopped ingredients into it. Add salt, pepper, oil, stir.

Place the finished vinaigrette beautifully on plates and garnish with chopped parsley.

How to beautifully prepare a vinaigrette for the holiday - video recipe

For a holiday, I really want to serve even such a simple dish as vinaigrette, elegantly and beautifully enough so that it decorates the table and attracts the attention of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then based on it, an amazing festive composition is created that will decorate any feast, including the New Year.

Vinaigrette is a hearty, tasty and healthy vegetable salad that will decorate both your everyday and holiday tables. To prepare a dish, you need affordable products that are always at hand for every housewife. It is recommended to dress the salad only before serving, since seasoned vegetables can quickly deteriorate if left in the refrigerator.

Below you will learn how to easily prepare traditional versions. Clear illustrations, proven proportions and secrets of amazing taste await you. And, of course, many delicious ideas for alternative compositions. That’s what’s good about this king of the table: he hospitably accepts new components. At the same time, it does not lose its recognizable rich taste.

• Don't forget to look at the comments. Our friendly readers have already suggested life hacks on the composition. And a high-speed method of cooking root vegetables in the microwave was also described.

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Classic vinaigrette with peas

How good are the always available root vegetables! They make the dish perfect for any season.

For 4 servings we need:

• Potatoes - 2 medium potatoes
• Beetroot - 2 medium sized roots
• Carrots - 2 medium sized pieces
• Canned peas - 5-6 tablespoons
• Pickled cucumbers - 3-4 medium-sized pieces
• Vegetable oil - 2-3 tablespoons
• Salt - 1-3 pinches to taste
• Dill, parsley - optional

1) Boil the vegetables.

First, we wash the root vegetables from the soil. We will cook vegetables with their skins on, so we will use a brush and wash them thoroughly.

We don’t peel the vegetables or cut anything. For carrots and beets, the top and bottom remain in place. Place the root vegetables in different pans in salted cold water so that it covers the food completely. Let the water boil and cook over moderate heat until tender.

• Potatoes “in their jackets” are cooked for 20-35 minutes;
• Carrots - approximately 1 hour.
• Medium-sized beets - about 1.5 hours. If the water has boiled away, add boiling water to cover the beetroot.

How can you tell when carrots and beets are ready?

Prick it with a fork and lift it out of the water. Does the root crop slide off easily? So, I'm ready. Or we pierce it with a knife: the knife goes into the finished vegetable easily.

The secret to perfect boiled beets!

Carefully drain the boiling water and fill the beets with cold water 2-3 times. We poured it and waited for the water to warm up. Drained and added cold water again. Due to temperature changes, root vegetables cool faster and turn out even tastier.

2) Chop the ingredients.

We combine cooled vegetables into a vinaigrette, cut into small cubes. How to cut into cubes? First, divide the vegetable into plates. Then we cut the plates lying on top of each other into strips. And we cut this straw crosswise into cubes.

A good assistant that will speed up the process is the Naiser Dicer vegetable cutter. It will last a long time if used only for fruits and boiled vegetables.

Note! Do not combine chopped beets with potatoes and carrots. Place it in a separate bowl. Add half the oil and stir. This will reduce the pink coloration of other components. The variety of colors of the salad is so appetizing!

We usually don't peel pickled cucumbers. We cut off the nose of the cucumbers, where the stalk was attached, and cut them into cubes, just like root vegetables. If the cucumbers are noticeably leaking, lightly squeeze the cubes and add them to the potatoes and carrots. Our task is to ensure that there is no excess liquid in the mass.

When you want a particularly tender salad, you should peel the cucumbers. Especially when you use large salted ones with thick skin.

Let's start with peas - the baby's favorite ingredient! Open the jar, but do not cut out the lid around the entire circumference. Then you can bend it back and use a spoon to take out the required amount of peas, and the remaining peas will be stored in liquid. With this opening, the hinged lid makes it easier to drain the water. Just hold it and only water will pass through the gap.

Always drain the peas thoroughly so that the vinaigrette does not drip.

3) Combine vegetables into salad.

We got 2 cuts: potatoes, carrots, cucumbers, peas. And beets with butter. Add butter to the first cut and mix.

And only now we combine it with beets. Add salt and mix gently again.

Here it is - a generous multi-colored masterpiece! If you want, eat right away. And if the desire to experiment is great, then add new components.

Dedicated to video format lovers! It only takes a minute or so to watch. And the traditional Russian salad will become clear to you down to the last beetroot cube.

How to make vinaigrette with sauerkraut

In the first recipe we indicated the number of root vegetables. We will rely on it. We don't use peas, but we will add sauerkraut. The appetite of such an ensemble is off the charts! And it's easy to prepare too.

We need:

• Beets, carrots, potatoes (boiled or baked) - 300 g each
• Sauerkraut - 1-2 generous zhmeni (guideline - level with potatoes)
• Additives of other vegetables and fruits - to taste

In the cabbage version, we always like onions and a little sweet and sour apple

For refueling:

• Vegetable oil, salt, pepper
• Acidifier, if desired (after testing!)

How we make a juicy hit worthy of a holiday table.

Of course, cutting basic vegetables into equal cubes. Without them, dear ones, there is nowhere. Separately add half the oil to the chopped beets and mix.

Everything is simple with cabbage too!

Stretch the cabbage threads on the board and cut them crosswise. This way the strips won't be too long. We don't need any dissonance with cubes of root vegetables.

Combine everything except the beets and mix with oil. At the end, add the beets seasoned with oil. Look at the photo clues. They are step-by-step, clear and understandable.

And the most interesting thing is freedom! Adjust sour components to taste. Place cucumbers and cabbage one at a time or together in equal proportions. And don’t be afraid to trim pickled mushrooms with them. The richness of textures is the special charm of salads.

Moreover!

You can accent the finish of a dish with more than just lemon juice. Use vinegar.

Some housewives consider this bad manners. Don't believe me. Add 1-2 teaspoons of apple cider vinegar and a green apple. Chop it a little finer than the rest of the ingredients. For the ingredients in our proportion, 1/3 of a large fruit is enough. Here's another idea for a fun meal!

How to make a vinaigrette with fresh cabbage

An extremely interesting option. Mega juicy and very bright for the taste buds. Perfect for the holiday table.

We need:

• Constant base - 300 grams each of beets, carrots and potatoes
• Raw white cabbage - up to 500 g
• Canned peas - 150 g
• Pickled or salted cucumber - up to 4 pcs.
• Onions - ½-1 pcs.

For refueling:

• Vegetable oil - 3 tbsp. spoons
• Milk - 1 tbsp. spoon
• Sugar - 2 pinches
• Salt and lemon juice - to taste (try it!)

Preparation.

We boil or bake root vegetables. Cut into cubes. Season the beets separately with oil.

Finely chop the onion. To protect against bitterness, you can pour boiling water over it.

Shred the cabbage, add salt and knead thoroughly. Let it release the juice and become softer. We connect all components and refill. Basic sauce: shake everything with a fork until the sugar dissolves.

And if you’re too lazy to bother, this is the perfect option to put mayonnaise in. It can be half and half with butter. Common additions include green onions and dill.

Vinaigrette with herring - recipe with photo

This version is the most favorite among residents of sea coasts, including the Baltic states and the south of Ukraine. Of course, because here juicy vegetables and tender fish come together in a friendly union. A wonderful treat for holidays and everyday life. Be sure to try it!

We will need:

• Beetroot - 2 medium
• Herring (lightly salted) - 1 fish (up to 400 g)
• Carrot - 1 medium
• Potatoes - 2 tubers (about 200 g)
• Onion - 1 medium
• Salted or pickled cucumbers - 1-2 pcs.
• Apple (hard, sour) - from ⅓ to ½ of a large fruit

For refueling:

• Vegetable oil - 3 tbsp. spoons
• Lemon juice - 1 tbsp. spoon
• Black pepper (ground), salt - to taste

How to cook.

Boil the root vegetables and cut them into cubes. Chop the onion into a deep bowl, pour boiling water over it for a minute, drain the water and let cool. This way we will get rid of excess bitterness. Let's also turn a piece of apple into neat cubes. And we’ll do the same with the herring: cut it to the size of the vegetable components.

We are preparing the dressing. Shake the two main ingredients in a cup, add salt and pepper to taste. Divide the resulting sauce into 2 equal parts. First we will pour the beets directly. This way she won’t deliberately color her neighbors in the dish.

We combine all the ingredients. Add the second half of the dressing to the mix and mix gently. That's all!

For everyone who loves rich sauces!

Take note of the spicy version with sourness. Mix olive oil (2 tablespoons), juice of half a large lemon and fresh horseradish. Add it in portions and take a sample. Usually it takes from ½ to 1 teaspoon. We are sure that you will remember the vinaigrette prepared this way for a long time!

Quick vinaigrette with sprat

Every minute counts, and you really want to add a fishy note to your favorite recipe? Then we cook according to the recommendations of the brutal St. Petersburg chef Ilya Lazerson.

• Potatoes - 2 medium
• Carrot - 1 medium
• Beetroot - 2 medium
• Onion - ½ small head (you will also need onion rings to decorate the dish)
• Cucumbers (salted or pickled) - 10 small (or 5 cucumbers + the same amount of sauerkraut by volume)
• Sprat - 4 pcs. for each serving
• Apple cider vinegar (6%) - 1 tbsp. spoon
• Vegetable oil - 1-2 tbsp. spoons

And even though the maestro’s presentation is unique, it’s worth listening to. A lot of valuable life hacks await you. Here are some of them.

• The beets can be wrapped in cling film and baked in the microwave, processing each side for 3 minutes. This way, more nutrients will be retained in the root crop.
• Peel raw potatoes and carrots with a peeler and cut into cubes. And already in this format we cook in boiling water - only 3 minutes after boiling. For each liter of water, add 2 pinches of salt and sugar and 1 teaspoon of vinegar.
• Sprinkle the diced onion with vinegar and leave to marinate for 20 minutes.

Vinaigrette with beans: a simple recipe

Beans always add satiety. And you need very little of it. We recommend making the sauce in this bean version spicier - with mustard.

Ingredients:

• Carrots (boiled) - 3-4 pcs.
• Potatoes (in jackets) - 6 pcs.
• Beets (cook or bake) - 2 large
• Beans (any color and variety) - 1.5-2 cups
• Sauerkraut (2 zhmeni) or cucumbers - 5-6 pcs.
• Dill and green onions - 1 bunch each
• Canned peas - optional

Spicy dressing:

• Mustard - 2 tbsp. spoons
• Vinegar (9%) - 4 tbsp. spoons
• Vegetable oil - 80 ml
• Salt, ground black pepper - to taste

How to cook easily and quickly.

We chop root vegetables as usual. Chop the greenfinch and finely dice the pickled cucumbers.

We take canned beans. Better small: about 1 cm long, without tomato. If you want to boil it yourself, . It reliably protects against dangerous substances that cause flatulence.

To fill, mix vinegar, oil, mustard in a bowl. Salt and pepper for yourself.

Combine all the ingredients in a deep bowl, season them with sauce and mix. Place in the refrigerator for 1 hour. Amazing taste!

Vinaigrette with avocado “New classic healthy lifestyle”

You ask: “Can a recipe with an exotic fruit be called a classic?” Of course, yes, if you target the audience of healthy lifestyle enthusiasts. These are those amazing people who always lead a Healthy Lifestyle (see where the acronym comes from?). Their menu contains only the right fats. And sugar is an eternal battle. For such an audience, avocado is the main superfood on the menu.

What you need for the base:

• Beets and carrots (boiled or baked) - 2 pcs. medium size
• Avocado (raw) - 2 pcs.
• Pickled cucumber - up to 4 pcs. (length 8-10 cm)
• Can be shared with sauerkraut. Or choose another crunchy souring component
• Optional peas and green onions
• Salt, pepper - after testing

For an exceptionally healthy sauce:

• Extra virgin olive oil - 2-3 tbsp. spoons
• Lemon juice - from half a large fruit
• Horseradish or mustard - to taste
• A little sweetener if the mixture seems sour

How we cook.

The base of beets and carrots remains unchanged. Boil or bake, cool and chop into small cubes.

We do it even simpler with avocados. We clean the ripe fruit and cut it slightly larger than root vegetables. In fact, it replaces boiled potatoes in the ensemble. And it brings with it a lot of valuable fats and nutrients.

How to make a salad savory with a pleasant crunch? Pickled cucumbers and cabbage take the stage. We cut them into the usual size. Mushrooms with a distinctly sour taste will also work.

All types of unusual greens, led by a stalk of celery, will also be included in the light version. And the most unexpected option is to prune the kiwi a little. Take the one that is not the ripest, with a clear sour accent.

To make the dressing, shake all the listed ingredients with a fork. We pour it over the cuttings, mix them... And enthusiastically wonder if we need to sprinkle them with something else nutritious. Yes, yes, don't be surprised! It’s difficult to stop being creative when it comes to improving the health of traditional recipes.

The topping can be 2-3 teaspoons of sesame seeds. Or harvesting sunflower seeds. Fill them with water in advance for a more delicate texture. Experiment! Healthy food should be original and tasty.

What else to add to the classic recipe: 5 variations

To Russian classics Green onions are most often added. We love more chop dill and parsley, play with the dressing.

A mushroom solution for the sour component would also be interesting. We have also put Korean pickled cauliflower in our salad more than once. They just chopped it to the size of the other components. Very, very!

The recipe won't even kill you canned corn. Take a little of it - 2-3 times less than peas.

Available in a variety of solutions and prunes and bell peppers.

What an interesting option with stewed cauliflower and onions! Unexpected, right? Try it, it's very easy to make. Cut the kale slightly larger than the root vegetables. Lightly fry the onion, add chopped cabbage and simmer until al dente. You can do it softer - until fully cooked. Add this mixture to beets, carrots and sour cucumbers. All that’s left is to add salt, and then you’ll be inspired to play with additives. Here is a new masterpiece that deserves cries of “Finger lickin’ goodness!”

You can also make a salad with pumpkin. Fry or stew and replace half the potatoes with it. Replace the second half with any seafood. Lightly salted fish, boiled squid or shrimp: don’t hesitate! It will be very nice.

The main rule is to preserve the classic composition of flavors. Hearty and sweet and sour - the original mood of vinaigrette. This means that we always need boiled beets and carrots in combination with pickled or pickled vegetables (cucumber, cabbage, mushrooms).

A festive table and a colorful family dinner, a solid snack to accompany alcohol and an excellent example for a vegetarian. Our hero can play all the roles. We would be interested to find out what additives you like in a classic vinaigrette. The step-by-step recipe with photos is universal. Rely on clear instructions for the base and don’t hold back your imagination in accents!

36 salad recipes for every taste

1 hour 30 minutes

75 kcal

5/5 (1)

Vinaigrette is often underestimated, considered a banal everyday dish that does not deserve special attention. That's not true! Let's figure out how you can prepare this delicious, bright and colorful salad so that your guests will remember your culinary talent with admiration for a long time!

Classic recipe for vinaigrette with peas and sauerkraut

Kitchen tools: cutting board; knife; two bowls; salad bowl; pot.

Ingredients

• Vinaigrette is a vegetable salad, so choosing quality ingredients will not be difficult. However, pay special attention to ensure that all vegetables are fresh so that the salad will delight you with its taste.
• The main ingredients of the vinaigrette must be pre-heated. If you want to experiment and make the taste of the salad more rich, boil beets, potatoes and carrots in rich meat broth.
• Try not to overcook the vegetables, otherwise the color and consistency of the salad will leave much to be desired.

1. Boil 400 g of beets, 300 g of potatoes and 150 g of carrots until tender - you can do everything in one pan, the vegetables will not quarrel, and their cooking time is approximately the same. Of course, if you want, you can get confused and figure out how long to cook carrots, potatoes and beets for the vinaigrette. So, the beets are ready 35-40 minutes after the start of cooking, and potatoes and carrots a little earlier, after 25-30 minutes, so after this time they can be removed and the beets can be left to finish cooking in splendid isolation.
   
   
2. Once the vegetables are cooked, drain the water and let them cool to room temperature.
   
   
3. Peel the beets, cut into small cubes, place in a bowl, pour in 2 tablespoons of vegetable oil and mix well.
   
   
   
4. Also cut the peeled potatoes and carrots into cubes of approximately the same size.
   
   
   
5. Chop the onion finely enough.
   
   
6. Chop 200 g of pickled cucumbers into small cubes (if you like to crunch while cooking, it is better to take a little more from the jar in advance than you need for the salad).
   
   
7. Grind 100 g of sauerkraut, but do not overdo it: you don’t need cabbage pulp.
   
   
8. Prepare the dressing in a separate bowl. To do this, mix 1 tablespoon of wine vinegar, 2 tablespoons of vegetable oil, 1 teaspoon of mustard, half a teaspoon each of sugar, salt and black pepper.
   
   
9. Place chopped vegetables, except beets, in a salad bowl, add 300 g of canned green peas, pour in the dressing and mix well.
   
   
10. Add beets to the salad last and mix everything again. That's all, the bright and tasty vinaigrette is ready!
    
    

Cooking video recipe

This dish is, of course, simple, but it also has its own subtleties. Take the time to watch the video recipe for a classic vinaigrette, and you will become a real culinary pro - at least in everything related to this salad!

Classic recipe for vinaigrette with beans and sauerkraut

• Cooking time: 1 hour 15 minutes + 2 hours in the refrigerator.
• Number of servings: 5-6.
• Kitchen tools: cutting board; knife; stewpan; deep frying pan with a thick bottom; salad bowl; bowl; cling film.

Ingredients

How to choose the right ingredients

• This recipe is different in that the vegetables are cooked after they have been chopped.
• The highlight (or should I say the bean) of this recipe is, you guessed it, canned beans. Please note that the product you buy contains only beans, water, sugar and salt. All other additives are from the evil one, especially starch.
• A cloudy brine is a clear reason to put away that can of beans and look for something better.
• If the beans in the jar are all different sizes, be prepared for the smaller ones to be more mushy.

Step-by-step cooking recipe

1. Cut the onion into half rings.
   
   
2. Pour 50 ml of six percent vinegar, 150 ml of water into a saucepan, add half a teaspoon of salt, 2 teaspoons of sugar, bay leaf, allspice and cloves.
   
   
3. Place the saucepan on the fire and bring to a boil.
   
   
4. Remove the boiled marinade from the heat, add the chopped onion, mix well, cover with a lid and leave for about 1 hour.
   
   
5. Peel 3 medium raw potatoes and cut them into small cubes.
   
   
6. Chop raw carrots and beets in the same way.
   
   
   
7. Place a deep frying pan on the fire, pour in 3 tablespoons of vegetable oil and place the chopped beets there first. Mix well so that each piece is coated with oil.
   
   
8. Spread the beets over the surface of the pan to create an even layer, then place the carrots on top.

   Attention: There is no need to mix carrots and beets; imagine that you are preparing a layered salad.

   
   
   
9. Place the final top layer of potatoes, also level them well, pour 4 tablespoons of water into the frying pan, cover the frying pan with a lid and increase the heat to maximum. Boil the contents of the pan for exactly 5 minutes, then remove from the heat and, without lifting the lid, leave aside for 30 minutes.
   
   
10. While the vegetables are steamed like this, cut 2 pickled cucumbers into small cubes.
    
    
11. Place the cucumbers on the bottom of a deep salad bowl. To them add 200 g of strained sauerkraut, 300 g of canned beans and pickled onions.
    
    
    
12. It's time to start making the vinaigrette. Drain the oily vegetable “broth” from the frying pan in which the vegetables were stewed. Add a teaspoon each of salt and sugar, as well as a teaspoon of French mustard, and mix everything well.
    
    
    
13. Add cooled carrots, potatoes and beets to the salad bowl with the rest of the ingredients, pour in the dressing and toss the salad. Cover the salad bowl with cling film and place in the refrigerator to set for about 2 hours.
    
    
14. The dish is ready, you can safely enjoy its unsurpassed taste!
    
    

Cooking video recipe

This original recipe deserves to be added to your culinary repertoire. Watch this video and you will learn not only the secrets of preparing a delicious salad, but also a way to serve it beautifully and originally.

https://youtu.be/4ZaOyJ8cSsI

How to decorate vinaigrette

Vinaigrette is a universal dish that can not only brighten up a family dinner, but also become a worthy decoration for the holiday table. By itself, this salad is bright, colorful, and resembles an intricate mosaic, but with a few touches, its presentation will turn into a real work of art.

The vinaigrette can be beautifully placed in the shape of a ring or simply in an original salad bowl, and decorated with flowers from boiled vegetables and herbs. Portion serving looks no less impressive if the salad is laid out in a neat pyramid or cylinder and decorated with a sprig of parsley. If you have special kitchen tools, artistic talent and perseverance, you can assemble a real Rubik's cube from the ingredients of the vinaigrette - however, this activity is only for true culinary aesthetes.

Cooking secrets

• All vegetables for the vinaigrette are boiled in their uniforms. By the way, it is advisable to immerse them in boiling water.
• You can also bake vegetables in the oven, after wrapping them in foil.
• All vegetables must cool to room temperature before slicing.
• Never season a vinaigrette with mayonnaise: this sauce will completely destroy the entire flavor palette of the dish.

How to serve vinaigrette correctly

• This salad must be served chilled. Even if the family is already banging spoons at the table, take at least 10 minutes to put the dish in the refrigerator.
• Vinaigrette’s best friend is, oddly enough, our all-loved herring. Serve the salad with a plate of chopped herring, a bowl of chopped dill and a plate of pickled mushrooms, and your family will remember this dinner for a long time, choking in delight.
• Any fried meat, cutlets and even sausages also go well with vinaigrette.

Cooking options

Along with sauerkraut and other vegetables, vinaigrette ingredients can be very varied. It’s not for nothing that experienced chefs say that vinaigrette is not a dish at all, but a whole class of dishes. So, fortunately, the field for experimentation here is very, very extensive.

• It has a different original taste. This salad should be especially appreciated by admirers - it seems like the same herring, the same beets, but the dish is completely different, independent and interesting.
• In general, salad lovers are in a better position than opponents of such dishes. After all, for a full dinner, they don’t need to stand at the stove for hours: just crumble a few ingredients into a salad bowl, season with mayonnaise - and now on the table is a sausage or its brother, the no less tasty “Capital Salad” with chicken. You never know how many recipes exist in the world! A real treat for real gourmets!
• Those who decide to join the ranks of supporters of proper nutrition also benefit. as breakfast, for dinner, and your figure is approaching the ideal state at the speed of light!

Find your best salad recipe, but don't forget to try something new. And share all your culinary experiments, gastronomic searches and delicious finds in the comments!

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

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

Ingredients:

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

Preparation:

1. Remove the peel from the boiled vegetables.
2. Cut beets, carrots, potatoes into cubes or strips.
3. If the cucumber has a hard peel, it is better to cut it off. Chop the vegetable in the same way.
4. Squeeze the juice from the shredded cabbage and add to the main mixture.
5. Stir the prepared vegetables.
6. Chop green onions.
7. Pour in the oil and stir until it touches all the ingredients.

Vinaigrette with sauerkraut - step-by-step recipe

Prepare an excellent dish in which all vegetable components are harmoniously combined and complement each other. It is a source of vitamins and health.

Ingredients:

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

Preparation:

1. Boil the carrots in the same container with the potatoes, cook the beets separately.
2. Cool, peel the ingredients, cut into cubes.
3. Chop the onion.
4. Squeeze out excess juice from sauerkraut and add to the overall composition.
5. Sprinkle peas.
6. Grind sugar, salt, pepper with butter, dilute with apple cider vinegar, mix.
7. Pour the prepared sauce over the vegetables.

With herring, seasoned with special sauce

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

Ingredients:

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

Preparation:

1. Boil the potatoes; you can also boil the carrots in the same container. Separately cook the beets. Cool the vegetables, peel and cut into cubes. Cut the beets into strips.
2. Grind the herring crosswise to form plates.
3. Chop the onion into half rings, pour in juice squeezed from lemon, and leave for half an hour.
4. Peel the apple, cut into strips, pour in juice squeezed from lemon to prevent it from darkening.
5. Chop the greens, chop the egg.
6. Combine the prepared components.
7. Put mustard into the oil, add granulated sugar, pour in vinegar, add salt to taste, and add a mixture of peppers. Stir thoroughly.
8. Before serving, mix vegetables with sauce and chopped herbs.

Vinaigrette with beans - ingredients

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

Ingredients:

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

Preparation:

1. Boil beets and carrots, peel and cut into cubes.
2. Drain the liquid from the beans, combine with the vegetables, and add the squeezed cabbage.
3. Chop the onion finely and scald with boiling water.
4. Cut the cucumbers into cubes.
5. Sprinkle salt to taste, add oil, squeeze lemon juice, mix thoroughly.

With squid

This cooking option has a twist. It contains squid, which makes the dish taste amazing.

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

Ingredients:

• squid – 2 pcs.;
• cucumber – 2 pcs.;
• beets – 1 pc.;
• onion – 2 heads;
• carrots – 2 pcs.;
• potatoes – 5 pcs.;
• sunflower oil – 5 tbsp. spoon;
• ground pepper – 0.5 teaspoon;
• dill – 27 g;
• salt.

Preparation:

1. Boil the squid for 3 minutes, chop finely.
2. Boil the root vegetables, cool, cut into cubes, mix the ingredients.
3. Cut the cucumbers into cubes and add to the general composition.
4. Chop the onion, sprinkle with seasonings, salt, add oil, mix everything.
5. Garnish the squid vinaigrette with chopped dill.
6. The dish should be cooled before serving.

With mushrooms

Another unusual option that is ideal for lovers of forest gifts. In order for the salad to be stored as long as possible, all products must be chilled and at the same temperature during cooking.

Ingredients:

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

Preparation:

1. Boil the potatoes in the same container with the carrots, chop into cubes.
2. Boil the beets and chop them too.
3. Chop mushrooms, onions, cucumbers.
4. Mix the products, add pepper and salt.
5. Beat the butter with lemon juice, pour over the vegetables, stir.

With green peas

A simple and very quick preparation option. If you want to get a richer taste of vegetables, then instead of boiling them, bake them in a sleeve. This cooking method will retain more vitamins in root vegetables, which are lost when boiled.

Ingredients:

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

Preparation:

1. Boil the root vegetables in advance, peel, cut into half-centimeter cubes, and mix.
2. Pour vinegar into the oil, add salt and pepper, stir.
3. Cut the cucumbers and add to the vegetables.
4. Add the peas, after draining the liquid.
5. Pour in the sauce, stir.

With melted cheese

It’s delicious to diversify this aromatic dish with cheese.

Ingredients:

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

Preparation:

1. Boil the root vegetables, peel and cut into slices.
2. Cut the cucumbers into circles.
3. Chop the greens with green onions.
4. Cut the cheese into small cubes.
5. Stir everything.
6. The vinaigrette will taste better if you season it with homemade mayonnaise.

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

There are so many variations of this favorite snack that choosing the best of the best is quite a difficult task. To solve the problem, there is a classic vinaigrette recipe, which not only reveals the culinary subtleties of creating the dish, but also immerses us in the traditions of “deep antiquity.”

The well-known method of obtaining a dish familiar from childhood rarely remains unchanged. Any housewife tries to contribute her element to the creation of a delicious dish. However, every craftswoman began mastering the preparation of snacks with the classic vinaigrette recipe.

Ingredients:

• oil (olive or any lean);
• beets - 4 pcs.;
• potatoes - 4 pcs.;
• canned peas - a small jar;
• pickled cucumbers - 5 pcs. medium size;
• greens, laurel leaf.

Whatever products make up the classic vinaigrette recipe, its main component, which shapes the taste of the dish, is beets. We use exclusively sweet table (not fodder) root vegetables.

Cooking method:

1. Place the potatoes and carrots in one pan, fill with water, and boil in their jackets until soft, which will take about 40 minutes.
2. Place the beets in another container so that the vegetable does not color the remaining components of the dish. Cook for approximately 1.5 hours in a large amount of liquid, some of which will certainly boil away during the heat treatment of the product.
3. Cool the prepared vegetables, then peel and chop. Chop the potatoes into small cubes, and arrange the carrots, pickles and beets in the same form.
4. Treat the last component with aromatic oil and leave it in a separate bowl. We add parts of the vegetable to the assembled appetizer immediately before serving, so that the root vegetable does not color the entire composition of the dish and retains the bright shades of each ingredient.
5. Mix the prepared products in a spacious bowl. Add canned peas, chopped dill, bay leaf. If desired, add a little salt and pepper, pour olive oil or fragrant sunflower fat.

The composition and quantity of ingredients in a classic vinaigrette recipe is approximate. The good thing about this appetizer is that you can improvise with it according to your personal tastes and preferences.

Cooking with sauerkraut

This ancient dish has long been prepared using homemade pickles. It is not surprising that vinaigrette with cabbage was the pride of every housewife.

Grocery list:

• vegetable oil;
• pickled peas - ½ jar;
• beets and carrots - 2 pcs.;
• potatoes - 3 pcs.;
• sauerkraut - 300 g;
• greens, onion.

Preparation procedure:

1. Wash the vegetables thoroughly, dry them with paper towels, and wrap them individually in foil. Place the pieces on a baking sheet and place them in an oven heated to 180 ℃ for an hour.
2. Products prepared in this way best retain vitamins and other beneficial substances. Not everyone knows that when eating boiled potatoes, we absorb only starch, since most of the beneficial components are contained in the baked peel!
3. Peel the cooled vegetables, cut them into cubes, and place in a spacious bowl.
4. Squeeze the juice from the sauerkraut. If it was chopped into too long strips, divide them into small pieces. Otherwise, parts of your favorite pickle will not hang very attractively from the fork, which will make the eating process less aesthetically pleasing.
5. Add peas from a jar, finely chopped pickles, and chopped herbs to the assembled ingredients of the dish.

Season the food with aromatic oil, mix everything carefully, and serve.

With green peas

This canned product is present in almost any vinaigrette, regardless of its composition. That's why the pea recipe is of particular interest to us.

Required Products:

• lean oil (sunflower or olive);
• canned peas - 200 g;
• pickled cucumbers - 5 pcs.;
• onion - small head;
• beets and carrots - 1 pc.;
• potatoes - 3 pcs.;
• greens - according to preference.

For the best vinaigrette (any salad), you should use only brain peas!

This product has a soft, very delicate, slightly sweet and salty taste. Freeze-dried (reconstituted) peas are absolutely not suitable. It can be used for other dishes - soups, side dishes, etc.

Step-by-step preparation:

1. As always, we begin the action by boiling potatoes and root vegetables in their “uniforms”. We prepare the beets separately.
2. Cut the food into cubes. Why do we do it in this particular form? The answer is simple - any salad dressing penetrates better into vegetables chopped in a similar way.
3. Mix the ingredients, add finely chopped onions, quality peas, chopped herbs. Season the products with aromatic oil, mayonnaise or other chosen filling.

Mix the resulting mixture and serve immediately. It is not advisable to store cooked food for a long time. If there is any surplus left, put it in the refrigerator for no more than a day.

Vinaigrette with herring, seasoned with special sauce

Now let's talk about what kind of vinaigrette dressing will make its taste especially bright, pleasant and interesting.

Components used:

• chicken yolks (raw) - 2 pcs.;
• potatoes - 3 pcs.;
• mustard (including cardamom) - 3 tbsp. l.;
• beets, carrots - 2 pcs.;
• broth (vegetable or fish) - 50 ml;
• herring (preferably lightly salted) - 250 g;
• pickled cucumbers - 3 pcs.;
• vinegar (balsamic or wine) - 27 ml;
• regular sugar - 25 g;
• salt, pepper, herbs.

According to our ancient traditions, a truly “Russian” vinaigrette, like other salads, was usually seasoned with mayonnaise or fresh sunflower oil. However, such options are somewhat boring today. For variety, we will create a special spicy sauce - lemon fresh, which means “fresh”.

Cooking order:

1. Wrap raw vegetables in foil and bake for half an hour using the already known method. Cut the cooled products into small cubes and leave in a spacious bowl.
2. Add peeled herring (select all the seeds!), divide into small pieces, add to the vegetable mass. We also place finely chopped cucumbers (salted or pickled) here. If desired, use green peas and chopped herbs.
3. We are preparing the dressing. To do this, combine the broth, granulated sugar, yolks, mustard, and selected vinegar in a saucepan. Season the mixture with pepper and salt, heat it by simmering (do not boil!) until the composition thickens.
4. Pour mustard sauce over the food ingredients and mix everything carefully.

The salad dressing gave the dish a unique taste and transformed a familiar dish into an exquisite and very unusual dish.

Hearty snack with beans

When choosing a vinaigrette with beans for a festive feast, we not only strive to decorate the celebration with bright appetizers, but also to make them the most nutritious and satisfying.

List of products:

• olive oil (sunflower oil is also possible) - 80 ml;
• beets - 3 pcs.;
• beans (preferably red) - 350 g;
• Crimean onion - 2 pcs.;
• carrots - 2 pcs.;
• pickled cucumbers - up to 6 pcs.;
• dill, salt, pepper.

Preparation procedure:

1. Soak the sorted and washed beans for 5-8 hours, cook in two liters of drinking water until soft (about 2 hours).
2. Next, we prepare (bake or boil) the main “trinity” of the vinaigrette - potatoes, beets and sweet carrots. Cool the vegetables, cut into cubes and place in a bowl.
3. Add the cooled beans, chopped herbs (onion, dill), season with the desired sauce, salt and pepper. Mix the composition thoroughly.

The prepared vinaigrette seems to be not much different from the usual one, but after the first serving we understand how tasty, satisfying, and incomparably aromatic this dish is.

With pickles

In the presented recipe we reveal all the secrets of the correct use of a salty product - crispy cucumbers.

Ingredients:

• beets, carrots and potato tubers - 2 pcs.;
• pickled peas - a small jar;
• pickled cucumbers - 2 pcs.;
• onion - head;
• greens - according to preference.

Step-by-step preparation:

1. Boil the first three ingredients of the recipe in their skins. Beets - in a separate container, since their heat treatment requires more time. By the way, to prevent the vegetable from staining the pan, wrap it in a plastic bag, tie it tightly, and cook it in the usual way. Simple but effective!
2. Chop the cooled and peeled products, add chopped cucumbers to them. The main secret of this ingredient is very simple - the pickle must be of high quality, and even better - homemade!
3. Add peas, chopped onions, chopped herbs, mix everything well.

Season the salad with cucumbers just before serving.

Product set:

• carrots and beets - 2 pcs.;
• potatoes - 3 pcs.;
• salted mushrooms (ceps, honey mushrooms, milk mushrooms, boletus or other types of spore organisms);
• spices, herbs.

Cooking process:

1. We wash the vegetables, boil/bake using the already known method, cool, chop into cubes, and place in a convenient container.
2. Mushrooms can also be used fresh, after frying them in oil until golden brown. Cut the salted product into small pieces or add it whole if the mushrooms are not very large.
3. Add chopped greens to the assembled salad and, if desired, add green peas. Mix the mass.

Season the food with spices and tasty sauce and serve.

How to make squid vinaigrette

This original recipe cannot be called traditionally Russian, but the modern version of the snack will pleasantly surprise even picky gourmets.

Ingredients used:

• vegetable oil - 60 ml;
• pickled cucumbers - 3 sh
• onion and beet - 1 pc.;
• potato tubers - 2 pcs.;
• squid fillet - 250 g;
• peas in a jar.

Cooking:

1. We wash the shellfish meat and dry it with paper napkins. Cut the fillet into small identical pieces, fry in oil for no longer than two minutes, otherwise the soft product will turn into inedible “rubber”!
2. Then we prepare it in the usual way: boil raw vegetables in their “uniforms”, cut them when cooled. We process the beets in a separate bowl, immediately pour fresh sunflower oil on them, preventing coloring of the remaining salad components.
3. Place the slices in a spacious bowl, add peas without liquid, cooled pieces of squid, and the desired greens.

Season the food with salt and pepper, season it with your chosen sauce, and enjoy the luxurious salad.