Classic vinaigrette

Vinaigrette is a delicious traditional Russian appetizer. It’s hard to say why the salad received such success and popularity, but vinaigrette is served even in expensive restaurants. In addition, vinaigrette is beneficial for the body; even nutritionists note the benefits of boiled potatoes, carrots and beets. It's amazing how delicious a dish can be even from such simple ingredients.

Classic vinaigrette with pickles and green peas

A classic vinaigrette with pickles and green peas is tasty, simple and healthy. And if you boil all the vegetables in advance, for example, in the evening, then assembling the salad will take a few minutes. By the way, nutritionists recommend not boiling potatoes, carrots and beets, but baking them in foil.

1. 
   Vinaigrette according to the classic recipe is very simple to prepare. Beets, potatoes and carrots must be boiled or baked in advance. When the vegetables have cooled, you can proceed to assembling the salad.Drain liquid from canned peas.
2. 
   Peel and cut the boiled vegetables into cubes. Transfer them to a large bowl or saucepan.
3. 
   Cut the pickled cucumbers into small cubes and add to the container with the rest of the ingredients.
4. 
   Add canned peas. Finely chop the onions and fresh herbs.
5. 
   To make the dressing, mix vegetable oil, vinegar and mustard in a small container. Add vinaigrette, salt to taste and stir.
6. 
   Let the vinaigrette steep in the refrigerator for an hour. Then the delicious chilled appetizer can be served. Bon appetit!

Vinaigrette with sauerkraut

Vinaigrette with sauerkraut is one of the most delicious variations of this salad. Most often it is prepared in winter, with the beginning of the sauerkraut season. The vinaigrette with sauerkraut turns out juicy, crispy, nutritious and very tasty.

Cooking time: 25 min.

Cooking time: 15 min.

Servings – 2-4.

Ingredients:

• Red onion – 2-3 pcs.
• Boiled potatoes – 2-3 pcs.
• Boiled beets – 2-3 pcs.
• Boiled carrots – 1-2 pcs.
• Pickled cucumbers – 4-5 pcs.
• Sauerkraut – 150 gr.
• Canned peas - 1 can.
• Salt - to taste.
• Vegetable oil - to taste.

Cooking process:

Step 1. Prepare all the necessary ingredients for the vinaigrette. Open the canned peas and drain the liquid. Peel the onion heads.

Step 2. Cut the boiled potatoes into medium sized cubes.

Step 3. Do the same with the carrots.

Step 4. Depending on their size, cut the pickled cucumbers into circles, half circles or quarters.

Step 5. Cut the red onion into thin half rings.

Step 6.Place all the chopped vegetables in a large bowl, add canned peas to them. Season the salad with vegetable oil and stir.

Step 7. Cut the boiled beets into cubes, place in a separate bowl, season with vegetable oil and stir.

Step 8. Transfer the beets and sauerkraut to a common container, add salt to the vinaigrette to taste and stir again. Before serving, you can keep the vinaigrette in the refrigerator for some time. Bon appetit!

Vinaigrette with beans

Vinaigrette with beans turns out to be more satisfying than the classic one. In general, the taste of the snack does not change much and you will still enjoy your favorite snack. And there are no surprises with the dressing, we will use vegetable oil, and with or without a smell, decide for yourself.

Cooking time: 90 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Carrots – 2 pcs.
• Pickled cucumbers – 2 pcs.
• Sugar – 1 tbsp.
• Canned beans – 1 can.
• Beets – 2 pcs.
• Onions – 1 pc.
• Sauerkraut – 150 gr.
• Salt – 1-2 tsp.
• Potatoes – 4 pcs.
• Vegetable oil – 4-5 tbsp.

Cooking process:

Step 1. Prepare all the necessary vegetables for the vinaigrette.

Step 2. Open the can of canned beans and drain them in a colander.

Step 3. Wash the potatoes, beets and carrots. Transfer the vegetables to a large saucepan and boil until tender. Potatoes and carrots are boiled for 20-25 minutes, and beets - 40-50 minutes.

Step 4. When the vegetables are ready, peel them and cut them into cubes.

Step 5. Set the beets aside in a separate bowl for now.

Step 6. Cut the onions into small cubes.

Step 7. Cut the pickles into cubes. Drain off the juice before adding them to the bowl.

Step 8. Squeeze the sauerkraut and place it in a bowl.Also add canned beans.

Step 9: Lastly, add the chopped beets to the bowl.

Step 10. Add sugar, salt and vegetable oil to the vinaigrette.

Step 11. Stir and the vinaigrette is ready. When serving, you can decorate it with sprigs of fresh herbs. Bon appetit!

Delicious vinaigrette with herring

A delicious vinaigrette with herring is an unusual option, but it fully lives up to the name of the appetizer. Vinaigrette is usually called a collection of everything. So we have different products collected in one plate, nevertheless they combine very harmoniously and create a great taste.

Cooking time: 90 min.

Cooking time: 30 min.

Servings – 9.

Ingredients:

• Pickled cucumbers – 3 pcs.
• Ground black pepper – 1 pinch
• Medium beets – 2 pcs.
• Carrots – 2 pcs.
• Potatoes – 3-4 pcs.
• Canned peas – 400 gr.
• Mustard – 1 tsp.
• Onions – 1 pc.
• Vegetable oil – 30 ml.
• Herring fillet – 200 gr.
• Salt – 1 tsp.

Cooking process:

Step 1. Boil potatoes, carrots and beets. When the vegetables have cooled, peel them.

Step 2. Cut the carrots into medium-sized cubes.

Step 3. Grind the potatoes and beets in the same way.

Step 4. Open the can of peas and place them in a sieve.

Step 5. Cut the herring fillet into small thin slices.

Step 6. Chop the onion very finely.

Step 7. Cut the pickled cucumbers into cubes.

Step 8. For dressing, mix mustard with vegetable oil.

Step 9. Combine all prepared products in a large bowl, add dressing to them, stir. Salt and add pepper to taste. Serve the vinaigrette chilled. Bon appetit!

Vinaigrette without potatoes

Vinaigrette without potatoes is a light salad for your daily diet.This is undoubtedly a tasty and healthy snack that will definitely not harm your figure. To dress the salad, you can use unrefined vegetable oil; it gives it an appetizing smell and also slightly enhances the taste.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Sauerkraut – 100 gr.
• Greens - to taste.
• Small beets – 2 pcs.
• Salt - to taste.
• Vegetable oil - to taste.
• Canned peas – 300 gr.
• Carrots – 2 pcs.
• Pickled/salted cucumbers – 2-3 pcs.

Cooking process:

Step 1. Cook the vegetables for the vinaigrette in advance, then it will take 20-30 minutes to assemble the salad.

Step 2. Squeeze the sauerkraut a little from the brine and place it in a bowl. Open the can of peas and place them in a sieve. When the juice has drained, transfer it to a bowl.

Step 3. Cut the boiled carrots and beets into small cubes.

Step 4. Cut the pickled cucumbers in the same way as carrots and beets.

Step 5. Season the vinaigrette with vegetable oil, add salt to taste and stir.Step 6. Garnish the finished vinaigrette with fresh herbs and serve as an appetizer. Bon appetit!

Vinaigrette with fresh cabbage

Vinaigrette with fresh cabbage is most often prepared in the summer and early autumn, when there are a lot of fresh vegetables and you want to eat lightly and tasty. If you have never tried this version of vinaigrette, then don’t miss your chance and be sure to prepare it yourself.

Cooking time: 1 hour.

Cooking time: 15-25 min.

Servings – 4.

Ingredients:

• Potatoes – 3 pcs.
• Salt - to taste.
• White cabbage – 300 gr.
• Beets – 2 pcs.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Lime – 0.5 pcs.
• Boiled beans – 0.5 tbsp.
• Olive oil – 3 tbsp.

Cooking process:

Step 1.Wash potatoes, carrots and beets. Place beets in one pan, potatoes and carrots in another. Boil the vegetables until tender, then peel.

Step 2. Chop the cabbage into thin strips, place in a bowl, add salt and crush with your hands.

Step 3. Cut the potatoes, carrots and onions into cubes of approximately the same size.

Step 4. Cut the beets into cubes, place in a separate bowl and season with vegetable oil.

Step 5. Drain excess liquid from the cabbage and mix all the chopped vegetables in one bowl.

Step 6. Squeeze the juice of half a lime into the vinaigrette, add salt to taste, and stir. Salad ready.

Step 7. The cabbage vinaigrette can be served immediately after preparation. Bon appetit!

Vinaigrette with fresh cucumber

Vinaigrette with fresh cucumber is a great juicy and incredibly aromatic appetizer for any hot dish. Everything about the salad is perfect: it has a light and pleasant taste, a delicate and juicy texture, it satisfies a slight hunger and goes well with meat. Plus, it’s also quick and easy to prepare.

Cooking time: 1 hour 20 minutes.

Cooking time: 50 min.

Servings – 6.

Ingredients:

• Vegetable oil – 4-5 tbsp.
• Salt - to taste.
• Potatoes – 3 pcs.
• Cauliflower – 200 gr.
• Canned peas – 100 gr.
• Carrots – 2 pcs.
• Cucumbers – 2 pcs.
• Parsley – 30 gr.
• Apple – 1 pc.
• Dill – 30 gr.
• Beets – 1 pc.

Cooking process:

Step 1. Boil beets, potatoes and carrots for the vinaigrette in advance.

Step 2. Peel the boiled vegetables. Cut the beets into medium-sized cubes.

Step 3. For vinaigrette, it is most convenient to use cutting into cubes, so we also chop the carrots in the same way.

Step 4. Cut the boiled potatoes into cubes approximately the same size as other vegetables.

Step 5.Wash fresh cucumbers, peel and cut into cubes.

Step 6. Separate the cauliflower into florets. Boil it for 10 minutes in salted water.

Step 7. Wash the apple, cut off the skin and cut the pulp into cubes.

Step 8. Combine all the chopped products in a bowl, also add canned peas.

Step 9. Wash the parsley and dill and chop finely with a knife. Add the herbs to the vinaigrette, season it with vegetable oil and salt to taste, mix well.

Step 10. A wonderful, refreshing vinaigrette with fresh cucumber is ready, serve it on the table as an appetizer. Bon appetit!

Vinaigrette with pickled mushrooms

Vinaigrette with pickled mushrooms is an excellent appetizer or side dish for regular and Lenten meals. For the recipe, you can use pickled honey mushrooms, boletus or champignons. They very successfully complement the already rich sour-salty taste of the vinaigrette.

Cooking time: 25 min.

Cooking time: 25 min.

Servings – 2.

Ingredients:

• Marinated mushrooms – 2 tbsp.
• Green onions - to taste.
• Beets – 1 pc.
• Canned peas – 100 gr.
• Pickled/salted cucumbers – 2 pcs.
• Potatoes – 2 pcs.
• Olive oil – 1-2 tsp.
• Parsley - to taste.
• Dill - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Carrot – 1 pc.

Cooking process:

Step 1. Wash the potatoes, carrots and beets. Cook the beets separately, and you can cook the carrots and potatoes in the same pan.

Step 2. After cooking, peel and cut all boiled vegetables into cubes.

Step 3. Also cut the pickled cucumbers into small cubes.

Step 4. Wash all greens with cool water and chop finely.

Step 5. In a bowl, combine beets, potatoes, carrots, cucumbers, herbs and canned peas.Season the vinaigrette with salt, pepper, vegetable oil and stir.

Step 6. You can take any pickled mushrooms that you like best, but you should not mix them with all products, otherwise they will lose their taste.

Step 7. Place the vinaigrette in a beautiful salad bowl, decorate it with pickled mushrooms on top and serve the appetizer on the table. Bon appetit!

Vinaigrette with seaweed

Vinaigrette with seaweed is another good salad option. Pickled cucumbers are often replaced with pickled seaweed, but also, if you like a sour taste, you can add these products together - it all depends on your preferences.

Cooking time: 65 min.

Cooking time: 25 min.

Servings – 3.

Ingredients:

• Beets – 2 pcs.
• Sea cabbage – 120 gr.
• Salt - to taste.
• Canned peas – 120 gr.
• Vegetable oil – 2 tbsp.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Potatoes – 3 pcs.

Cooking process:

Step 1. Prepare all the necessary ingredients for the vinaigrette. You can boil potatoes, beets and carrots in the evening so that you don’t waste time on this before assembling the salad.

Step 2. Cut the onions into cubes, place in a bowl and pour boiling water over them for 10 minutes.

Step 3. Cut all boiled vegetables into cubes of approximately the same size. Drain liquid from canned peas. Place everything except the beets in a bowl.

Step 4. Squeeze the seaweed from the marinade and add it to the bowl with the rest of the ingredients. Drain the water from the onion and place it in a container as well.

Step 5. Now add the chopped beets to the bowl, pour in the vegetable oil, add salt to taste and stir.

Step 6. Place the vinaigrette with seaweed in the refrigerator for 30-40 minutes, then it can be served. Bon appetit!

Vinaigrette with mayonnaise

Vinaigrette with mayonnaise is a recipe for lovers of high-calorie and satisfying food. This version of vinaigrette is very popular and no less tasty. And if you make mayonnaise yourself from homemade eggs, then the benefits for the body will be no less.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 2.

Ingredients:

• Pickled cucumber – 150 gr.
• Potatoes – 200 gr.
• Mayonnaise – 200 gr.
• Beets – 300 gr.
• Canned corn – 200 gr.
• Onion – 1 pc.
• Sauerkraut – 300 gr.
• Carrots – 200 gr.

Cooking process:

Step 1. First, boil the potatoes, carrots and beets. Peel the onion and wash it.

Step 2: Drain the canned corn. You can use green peas instead of corn.

Step 3. Cut the pickled cucumbers into small cubes.

Step 4. Squeeze the sauerkraut from the brine and place it in a bowl.

Step 5. Cut the onion, boiled potatoes, beets and carrots into cubes. Mix all prepared products in a bowl. Season the vinaigrette with mayonnaise, mix well and the appetizer is ready. Bon appetit!