Classic vinaigrette

Vinaigrette is a vegetable appetizer that is traditionally seasoned with aromatic vegetable oil or mayonnaise. The composition includes boiled vegetables and pickles such as pickled cucumbers and sauerkraut. All components are chopped and mixed with dressing, the result is a vitamin-rich and bright salad that can be served both for a family dinner and during a feast. All lovers of vegetable dishes will definitely like it!

Classic vinaigrette with green peas and cucumbers

Classic vinaigrette with green peas and cucumbers is one of the most popular vegetable salads, which amazes with its rich aroma and bright appearance, which is impossible to resist and not try! In addition, 100 grams of this food contains only 79 calories.

1. 
   Thoroughly wash the carrots, beets and potatoes - boil until soft in salted water (in the skins), cool and peel. Cut the boiled ingredients into small cubes.
2. 
   Grind the pickled cucumbers in the same way.
3. 
   After removing the skin from the onion, chop it. We also open the can of canned peas and drain the brine.
4. 
   In a separate bowl, mix vegetable oil with vinegar, ground pepper and salt.
5. 
   Pour all prepared ingredients, along with sauerkraut, into a salad bowl, season and mix vigorously.
6. 
   Using a culinary ring, spread the vinaigrette onto a serving dish and taste it. Bon appetit!

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Vinaigrette with sauerkraut

Vinaigrette with sauerkraut is an easy-to-prepare, aromatic and tasty salad, the ingredients of which are on hand for every cook. To speed up the cooking process, you can pre-boil the vegetables “in their uniforms” and cool them completely.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Beetroot (boiled) – 150 gr.
• Potatoes (boiled) – 100 gr.
• Carrots (boiled) – 80 gr.
• Sauerkraut – 150 gr.
• Pickled cucumbers – 100 gr.
• Canned peas – 100 gr.
• Sunflower oil – 3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the beets and potatoes into small pieces.

Step 2. We do the same with pickles and carrots.

Step 3. Pour the prepared vegetables into a bowl with high sides.

Step 4. Supplement the composition with canned green peas and sauerkraut.

Step 5. Flavor the composition with vegetable oil.

Step 6. Salt, focusing on your taste preferences and mix.

Step 7. Serve the salad and enjoy. Bon appetit!

Vinaigrette with beans

Vinaigrette with beans is a hearty and nutritious appetizer, which contains exclusively healthy and natural ingredients. By adding legumes, the food instantly begins to “play” with completely new colors, be sure to try it, and you will be satisfied!

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Canned beans – 1 can.
• Beets – 1 pc.
• Potatoes – 2 pcs.
• Pickled cucumbers – 5 pcs.
• Carrot – 1 pc.
• Vegetable oil - to taste.
• Greens - to taste.

Cooking process:

Step 1. Boil potatoes, carrots and beets until tender in salted water. Cool and peel the potatoes, cut into small cubes.

Step 2. We also peel the carrots and cut them into cubes.

Step 3. Chop the beets into cubes.

Step 4. Cut the pickled cucumbers into the same small cubes.

Step 5. Mix the prepared ingredients, season with vegetable oil and add beans from a can. Sprinkle the top with chopped herbs and serve. Cook and have fun!

Vinaigrette with herring

Vinaigrette with herring is an original dish that will delight your taste buds! In addition to the classic ingredients, for cooking we will need such ingredients as salted fish and a fragrant stalk of green celery.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Salted herring – 1 pc.
• Celery stalk – 1 pc.
• Beets – 1 pc.
• Potatoes – 2-3 pcs.
• Carrot – 1 pc.
• Onions – 1 pc.
• Vegetable oil - to taste.
• Salt - to taste.

Cooking process:

Step 1. Prepare everything you need.

Step 2. Fill the carrots, potatoes and beets with water and cook until tender.At the same time, clean the herring and separate the fillets from the bones.

Step 3. Cool and peel the boiled vegetables, cut the carrots as shown in the photo.

Step 4. Similarly, cut the beets and potatoes and put them in a salad bowl.

Step 5. Add pieces of celery and chopped onions, as well as chopped herring fillets.

Step 6. Salt the salad and pour a small amount of vegetable oil, mix and, if there is time, put it in the cold to cool.

Step 7. Serve in combination with black bread croutons and fresh herbs - enjoy the meal. Bon appetit!

Vinaigrette without sauerkraut

Vinaigrette without salted cabbage is prepared in the same way as the classic version of the appetizer. However, this dish turns out to be more delicate and is perfect for those who do not like the bright and rich taste of pickles. Pickled cucumbers will add a special sourness to the appetizer.

Cooking time – 80 min.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Beets – 1 pc.
• Carrot – 1 pc.
• Potatoes – 2 pcs.
• Pickled cucumbers – 2-3 pcs.
• Canned peas – 4 tbsp.
• Green onion – 10 gr.
• Sunflower oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil the beets for 50-60 minutes, potatoes and carrots for about 25 minutes. Before heat treatment, thoroughly wash the components, but leave them in their peels.

Step 2. Peel the vegetables, cut the carrots and potatoes into neat and even cubes.

Step 3. Cut the sour cucumbers into smaller segments.

Step 4. Grind the softened and peeled beets.

Step 5. Pour the vegetables into a salad bowl, adding canned peas and finely chopped green onions.Season with black pepper and salt and stir until evenly distributed. Season with vegetable oil.

Step 6. Place on portioned plates and invite the family to the table. Bon appetit!

Vinaigrette with fresh cabbage

Vinaigrette with fresh cabbage is an unusual and very tasty combination of ingredients that will please everyone! But this is not surprising, because thin strips of crispy cabbage are in perfect harmony with cubes of boiled vegetables.

Cooking time - 10 min.

Cooking time - 10 min.

Portions – 8.

Ingredients:

• Boiled potatoes – 150 gr.
• White cabbage – 150 gr.
• Canned green peas – 150 gr.
• Onions – 50 gr.
• Boiled beets – 150 gr.
• Boiled carrots – 150 gr.
• Pickled cucumbers – 100 gr.
• Vegetable oil – 30 ml.
• Salt - to taste.

Cooking process:

Step 1. To speed up the process and for our own convenience, we prepare a food kit.

Step 2. Remove the skin from boiled vegetables.

Step 3. Shred the cabbage into as thin strips as possible, add salt and rub with your palms until the juice releases.

Step 4. Add a quarter of an onion ring, small cubes of pickled cucumbers and canned peas to the cabbage.

Step 5. Mix and put aside.

Step 6. Meanwhile, cut beets, potatoes and carrots into cubes of the same size - add to the rest of the ingredients, season with vegetable oil and mix.

Step 7. Transfer to a beautiful salad bowl and serve. Bon appetit!

Vinaigrette without potatoes

Vinaigrette without potatoes is a light and less calorie version of a classic and very tasty salad. By excluding boiled potatoes from the appetizer, the carbohydrate content in the vinaigrette is significantly reduced.Enjoy an amazing combination of vegetables!

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beets – 2 pcs.
• Carrots – 2 pcs.
• Pickled/salted cucumbers – 4-5 pcs.
• Sauerkraut – 100 gr.
• Canned peas – 300 gr.
• Unrefined sunflower oil - to taste.
• Greens - to taste.
• Salt - to taste.

Cooking process:

Step 1. Before starting the process, boil the carrots and beets until soft, cool and peel them.

Step 2. Pour canned peas and sauerkraut into a salad bowl.

Step 3. Add carrot and beet cubes.

Step 4. Supplement the composition with small slices of pickled or pickled cucumbers.

Step 5. Season the ingredients with fragrant vegetable oil and take a sample, adding salt if necessary.

Step 6. Distribute the appetizer among portioned plates and decorate with fresh herbs. Bon appetit!

Vinaigrette with fresh cucumber

Vinaigrette with fresh cucumber is a lean and refreshing dish that can be offered to those who are fasting or have completely given up dairy and meat products. All components included in the composition combine perfectly with each other. You will like it - guaranteed!

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Beets – 180 gr.
• Potatoes – 150 gr.
• Carrots – 80 gr.
• Onion – 50 gr.
• Fresh cucumbers – 80 gr.
• Pickled cucumbers – 50 gr.
• Lemon juice – 1 tbsp.
• Vegetable oil – 2-3 tbsp.
• Green onion – 2-3 feathers.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, boil the carrots, potatoes and beets in salted water until tender. Then cool the components and clean them.

Step 2. Cut the boiled vegetables into small cubes.

Step 3.Pour the crushed ingredients into a bowl with high sides and add diced onions, pickled and fresh cucumbers.

Step 4. Sprinkle the mixture with sour citrus juice and pour in vegetable oil - stir.

Step 5. Decorate the appetizer with green onions, lightly sprinkle with salt and black pepper - start the meal. Bon appetit!

Vinaigrette with mayonnaise

Vinaigrette with mayonnaise is a well-known salad, however, seasoned with white sauce, which combines all the ingredients and gives the dish an indescribable tenderness. In addition to the harmony of taste, the appetizer will also delight you with its rich colors and pleasant aroma.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Boiled potatoes – 4 pcs.
• Boiled beets – 2 pcs.
• Boiled carrots – 1 pc.
• Green onion – 30 gr.
• Sauerkraut – 200 gr.
• Pickled cucumbers – 2 pcs.
• Mayonnaise – 100 gr.

Cooking process:

Step 1. Cut the boiled potatoes into cubes.

Step 2. Grind the carrots in a similar way.

Step 3. Rinse the onion feathers, shake off excess moisture, and finely chop.

Step 4. Lightly chop the sauerkraut, having previously squeezed the product out of the brine.

Step 5. Cut the pickles into small cubes.

Step 6. Cut the beets into cubes as well.

Step 7. Place all the ingredients of the snack into a deep container.

Step 8. Pour mayonnaise and mix well.

Step 9. Place into portioned plates and immediately take a sample. Bon appetit!

Vinaigrette with pickled mushrooms

Vinaigrette with pickled mushrooms, namely with aromatic honey mushrooms, is an unusual variation of preparing an appetizer that will bring you gastronomic delight! Mushrooms replace all other pickles that are usually added to classic recipes.

Cooking time - 10 min.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Marinated honey mushrooms – 300 gr.
• Boiled beets – 1 pc.
• Boiled potatoes – 2 pcs.
• Green onion – 2-3 feathers.
• Sunflower oil – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil carrots, beets and potatoes until soft. After cooling, clean the components and rinse the green onion feathers.

Step 2. Cut the prepared ingredients, including onion, into small pieces.

Step 3. Place the mushrooms on a sieve and rinse, wait until the excess water drains. Chop as desired.

Step 4. Place the assorted vegetables in a deep bowl, add salt and pepper.

Step 5. Add honey mushrooms and sunflower oil to the composition – mix and you’re done.

Step 6. Bon appetit!