What does a vinaigrette look like? Vinaigrette salad: the best recipes

Vinaigrette is a popular salad in all post-Soviet countries. It is impossible to find a person in Russia or nearby countries who would not cook or try this dish. Thanks to boiled beets, sauerkraut and crispy pickles, Russia is considered to be the country of origin, and the dish is traditionally Russian. However, this salad has French roots. Not for nothing, the word "vinaigrette" comes from the French "vinaigre", which means "vinegar". It is vinegar that is one of the key components that make up this dish. The famous French salad dressing "vinaigrette" consists of vinegar and vegetable oil. It is this tandem that is used by both modern housewives and eminent chefs when preparing vinaigrette, in fact, the name itself speaks of this.

Vinaigrette salad is one of the most popular classic salads today. A cold dish is to the liking of almost everyone who tries it. After all, it is not only tasty, but also easy to prepare. For this dish, it is not necessary to maintain clear proportions. The most important rule is that the salad should not be sour and not fresh. The traditional version uses: beets, sauerkraut, pickles, boiled potatoes and vinegar dressing with vegetable oil. However, its recipe is constantly changing, depending on the taste preferences and imagination of the chefs. Today, meeting a vinaigrette with squid, mushrooms or beans is a common thing. Everyone decides for himself which option he prefers: classic or original. In this article, we will analyze and offer the most interesting recipes for cooking a Russian dish with French roots - vinaigrette.

Classic vinaigrette with peas

Vinaigrette - popular in Soviet cooking, a mix based on boiled vegetables - a relatively budget appetizer, appropriate on the festive table, indispensable on fasting days. In the modern interpretation, the universal salad is supplemented with legumes, sauerkraut, other pickles, and the obligatory beets, carrots and potatoes are often baked, but we will make a classic vinaigrette.

Ingredients:

• Potatoes - 2-3 pcs.
• Red beets (large) - 1/2-1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Salted / pickled cucumber - 1 pc.
• Dill and parsley - 5-6 branches.
• Green peas - 2-3 pods.
• Vegetable oil - 2-3 tbsp. spoons.
• Salt, pepper - to taste.

Cooking:

Having decorated with a branch of greenery, we serve homemade classic vinaigrette to the table!

Classic vinaigrette with sauerkraut and peas

This does not require acetic or citric acid, vegetable oil is used for dressing, the salad has a pleasant contrasting taste thanks to sauerkraut and pickles.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Beets (large) - 1 pc.
• Pickled cucumbers - 2 pcs.
• Sauerkraut - 100 gr.
• Canned beans - 80 gr.
• Peas - 80 gr.
• Onion - 1 pc.
• Salt, green onions - to taste.
• Vegetable oil - 3 tbsp. spoons.

Cooking:

Vinaigrette with herring and mayonnaise

Ingredients:

• Potatoes - 3 pcs.
• Beets - 2 pcs.
• Lightly salted cucumbers - 3 pcs.
• Carrot - 1 pc.
• Herring (fillet) - 250 gr.
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. spoons.
• Salt - to taste.

Cooking:

Vinaigrette with fresh cabbage

I suggest making a vinaigrette with fresh cabbage. It is no worse than with sauerkraut, but on the contrary, it is less damp and acidic.

Ingredients:

• Beets (medium size) - 4 pcs.
• Potatoes - 6-8 pcs.
• Carrots - 4-6 pcs.
• Onion - 1 pc.
• Fresh cabbage - 2-3 handfuls.
• Pickled cucumbers - 4-5 pcs.
• Vegetable oil - for dressing.
• Salt - to taste.

Cooking:

Vinaigrette preparation time - 2 hours, taking into account the cooking of vegetables.

Bon appetit and success in the culinary field!

Dressings and sauces for vinaigrette

The classic vinaigrette salad dressing is vegetable oil, but we suggest seasoning a regular vinaigrette with interesting dressing sauces that will add spice to this dish.

Asian vinaigrette sauce

Ingredients:

• Vegetable oil - 5 tbsp. spoons.
• Rice vinegar - 2 tbsp. spoons.
• Light soy sauce - 2 tbsp. spoons.
• Sugar - 1 teaspoon.
• Sesame oil - a few drops.
• Freshly ground white pepper - to taste.

Cooking:

Place all ingredients in a jar with a screw cap and shake until the sauce is mixed into the most homogeneous mass. It is advisable to use this sauce immediately.

Classic french vinaigrette sauce

Ingredients:

• Wine vinegar - 3 tbsp. spoons.
• Dijon mustard - 1 teaspoon.
• Olive oil - 9 tbsp. spoons.
• Salt, ground black pepper - to taste.

Cooking:

Combine the olive oil and wine vinegar in a glass jar with a screw cap and shake vigorously. Then add Dijon mustard to the resulting emulsion and mix the mixture until smooth, add ground pepper and salt. The sauce is ready! Dressing must be done immediately before serving, otherwise its components risk delamination.

Spicy vinaigrette sauce

Ingredients:

• Red vinegar - 2 tbsp. spoons.
• Vegetable oil - 3 tbsp. spoons.
• Sugar - 2-3 tbsp. spoons.
• Hot pepper sauce - 3-4 drops.

Cooking:

Combine all the ingredients in a jar and shake vigorously several times. Top with the resulting vinaigrette sauce. Enjoy your meal!

Video recipes for making vinaigrette

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

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

How much to cook vegetables:

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

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

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

How to cook vinaigrette salad so that the vinaigrette does not stain: tips

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

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

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

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

Vinaigrette ordinary classic with sauerkraut, green peas: composition, step by step recipe

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

What you need to have:

• Potatoes -
• Carrot -
• Beet - 1-2 large fruits (adjust the amount of beets to your liking).
• Polka dots -
• Bulb -
• Sauerkraut - 100-150 gr. (you can sauerkraut with onions and carrots).
• fresh greens -

How to prepare:

• Vegetables are boiled, then peeled
• Each ingredient is cut into small cubes.
• Place all ingredients in a large bowl or saucepan
• Drain the brine from the peas, pour it into the salad
• Add cabbage without brine to the total mass, you do not need to cut it.
• Season everything with oil, if desired, the vinaigrette can be salted.

Video: The most delicious vinaigrette recipe

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

The vinaigrette must have "sourness". You can achieve it in several ways by putting canned peas, sauerkraut or pickles, mushrooms in a salad. You can just sprinkle the salad with some vinegar or lemon juice.

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

What ingredients should you have:

• Potatoes - 3-4 pcs. (boiled "in uniform", the number of potatoes depends only on their size).
• Marinated champignons - 1 jar in 500 g (mushrooms are preferable because they can be easily diced, but you can use absolutely any mushrooms if you wish).
• canned beans - 1 jar (required without tomato).
• Beet - 2 pcs. medium size (according to your taste).
• Bulb - 1 PC. (large: white or blue)
• Carrot - 2 pcs. large (can be smaller)
• Homemade sunflower oil a few tbsp.
• Greens - dill or parsley (for serving or adding to a salad).
• Green onion - half a bunch, crumble into a salad

How to do:

• Potatoes, carrots and beets (it can also be cut and folded separately so as not to “color” the entire salad) cut into small cubes and pour into a salad bowl.
• There, add the beans from the jar without brine, as well as mushrooms, chopped in the same way as the rest of the vegetables.
• The onion crumbles finely, the same is done with greens.
• The salad is dressed with homemade oil, you can add salt and mix everything thoroughly.

Vinaigrette with fresh cabbage and pickles: ingredients, recipe

This is another "classic" vinaigrette recipe that is prepared quite often.

What you need to have:

• Potatoes - 3-4 pcs. (boil in uniforms)
• Carrot - 2-4 pcs. (the number of fruits depends only on their size).
• Beet - 1-2 pcs. (adjust the amount of beets to your liking).
• Polka dots - 1 bank in 300 gr. (canned)
• Bulb - 1 PC. (large white or blue)
• Sauerkraut - 100-150 gr.
• Vegetable homemade sunflower oil - a few tbsp. (Corn is also perfect.)
• fresh greens - a bunch of dill with parsley to serve or add to a salad.

How to do:

• Boiled vegetables are peeled and cut into small cubes.
• Canned peas from a jar without its brine should be added to vegetables.
• Cucumbers cut into cubes, added to vegetables
• Onion finely chopped
• All ingredients are mixed, sauerkraut is put
• Vinaigrette dressed with oil and sprinkled with herbs

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

This is one of the most original vinaigrette recipes. Seaweed is always sold in assortment (canned or by weight, spicy with garlic or vegetables) in modern stores. She will “diversify” the usual vinaigrette. Such a dish can be served without hesitation on the festive table or cooked for yourself, observing a proper diet.

What will be required:

• 3-4 pcs. (the amount depends on the size of the fruit).
• Beet - 2-1 pcs. (if large beets, then 1 piece will be enough).
• Carrot - 2-3 pcs. (Depends on how big it is)
• 200-300 gr. (necessarily "sour").
• Green pea - 1 can (canned without brine)
• Bulb- 1 PC. (if you like)
• seaweed - 120-150 g (any: spicy, marinated, with garlic, red pepper).
• a few tbsp. (store-bought is also suitable, but homemade is more fragrant).
• Mustard - 1-2 tsp (needed to prepare dressing in such a vinaigrette, adjust its amount to taste).
• Vinegar - 0.5 tsp (required for the preparation of dressing, it is better to take apple or wine).
• Green onion - small bundle

How to cook:

• Vegetables are boiled and cooled, after which they should be completely peeled and cut into small cubes.
• Pickled cucumber and onion are also cut, peas are simply spilled to the bulk.
• Put seaweed without marinade in a common salad bowl and mix everything thoroughly, seasoning the vinaigrette with a special sauce.
• Crumble the green onions onto the salad before serving or while mixing the ingredients.

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

Vinaigrette with fresh cucumbers: ingredients, recipe

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

What will be required:

• Potatoes - 2-3 pcs. (depending on the size of the potatoes)
• Carrot - 1-2 pcs. (large or small)
• Beet - 1-2 pcs. (if large, one will be enough)
• Fresh cucumber - 2-4 pcs. (depending on how big they are).
• Green peas - 1 can (canned)
• Sauerkraut- 100-150 gr. (mild, white)
• Homemade oil (from sunflower)- a few tablespoons
• Bulb - 1 PC. large
• Green onions, any greens - small bundle

How to cook:

• Vegetables are boiled, cooled, peeled, cut into neat cubes.
• To them is added fresh cucumber, cut in the same way, peas without brine and sauerkraut without marinade.
• Greens and onions should be finely chopped, added to the total mass or left for serving.
• Vinaigrette is dressed with oil and, if desired, it can be slightly salted, sprinkled with lemon juice.

Vinaigrette with herring and mayonnaise: ingredients, recipe

This salad recipe is very similar to the classic "Herring under a fur coat", but differs in the nature of the cutting of ingredients and some components. Nevertheless, it is very tasty due to the compatibility of ingredients and such a vinaigrette can be safely served at the festive table, cooked for dinner or for a change.

What you need to have:

• Potatoes - 3-4 pcs. (not large potatoes "in their uniforms")
• Carrot - 2-4 pcs. (the amount of carrots depends on its size).
• Beet - 1-2 pcs. (1 large or 2 small)
• Herring - 1 large fish (salted or lightly salted)
• Polka dots - 1 bank approximately in 300 gr. (canned).
• Bulb - 1 large (any: white or blue)
• Pickled cucumber - 2 pcs. (can be excluded if desired)
• Fat mayonnaise - a few tbsp.
• fresh greens - a bunch of dill with parsley to serve or add to a salad.

How to prepare:

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

Vinaigrette diet without potatoes for weight loss: ingredients, recipe

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

What will be useful:

• Carrot - 1-2 pcs. (large)
• Beet - 1-2 pcs. (depending on size)
• Bulb - 1 PC. (medium or large)
• Green onion - a small bunch (you can also use any other greens).
• Green pea - 1 can (canned)
• Sauerkraut - 100-125 gr. (no brine)
• Pickle - 1-3 pcs. (depending on size)
• Canned or boiled beans 100 gr. (canned without tomato).
• Vegetable oil - a few tbsp.
• A clove of garlic - optional

How to cook:

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

Herring option: salad serving

Vinaigrette without cucumbers and green peas: ingredients, recipe

What you need:

• Potatoes - 2-3 pcs. (the amount depends on the size of the potatoes).
• Carrot - 1-2 pcs. (large or medium)
• large beans - 100-150 gr. (dry)
• Fresh cucumber - 2-3 pcs. (quantity depends on size)
• Beet - 1 PC. (large)
• Green onion - a small bunch (you can use any greens).
• Bulb (blue) - 1 PC. (medium)
• Bulgarian pepper - 1 PC. (large, can be replaced with a couple of ordinary sweet peppers).
• Sauerkraut white cabbage 100 gr.

How to cook:

• Vegetables and beans are boiled until tender, cooled and peeled.
• Pour chopped vegetables into a salad bowl, add cucumber and boiled beans, bell pepper.
• Finely chop herbs and onion
• You can fill the salad with sunflower oil or dressing based on oil, vinegar and mustard (spicy with Dijon).

Vinaigrette with apple and without cabbage: ingredients, recipe

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

What to prepare for the salad:

• Potatoes "in their uniforms" - 2-3 pcs. (small)
• Apple - 1 PC. (varieties I-Dared, Ligold, Jonathan)
• Pickle - 2-3 pcs. (depending on size)
• dark beans- 100 gr. (boiled)
• Carrot - 2-3 pcs. (medium size, not very large)
• Beet - 1 PC. (large enough)
• Bulb (blue or white) - 1 head (not large)
• Parsley - 11 small bunch
• Sunflower oil - a few tbsp.

How to cook:

• Boiled vegetables are cooled and finely diced.
• The same should be done with an apple and a pickle.
• The onion and greens finely crumble, you can add green onions.
• Season the salad with oil, add salt and any aromatic spices and spices.

Vinaigrette with egg: ingredients, recipe

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

What will be required:

• Potatoes - 2-3 pcs. (boiled in uniforms)
• Egg - 4-5 pcs. (hard boiled)
• Carrot - 1-2 pcs. (also boiled)
• Beet - 1 PC. (large fruit)
• Bulb - 1 head (medium)
• Pickle - 2 pcs. (medium)
• A bunch of any greens - small
• Mayonnaise - a few tbsp. (bold)
• Canned peas, corn or beans - 1 small jar.

How to cook:

• Pour chopped boiled vegetables into a salad bowl, chop cucumbers and onions to them.
• Greens should be chopped very finely, and eggs should be cut into cubes.
• Pour a jar of peas (or beans, but without a tomato).
• Season the vinaigrette with mayonnaise and mix thoroughly, you can improve the taste of the salad with any spicy seasonings.

Vinaigrette with meat: ingredients, recipe

Of course, this is not a "classic" vinaigrette, but, nevertheless, a tasty and satisfying salad for any occasion: for dinner or lunch, on the festive table.

What you need:

• Potatoes - 2 pcs. (large, boiled in their uniforms)
• Beet - 1 PC. (large)
• Carrot - 1 PC. (large)
• Beans - 200 gr. (boiled or canned)
• Cooked meat - 300-400 gr. (you can also use beef or chicken).
• Sauerkraut - 100-150 gr.
• Bulb - 1 small onion (white or blue)
• Green onion - small bundle
• salad dressing - a few tbsp. oil (or mayonnaise), a little mustard and vinegar.

How to cook:

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

Vinaigrette with corn instead of peas: ingredients, recipe

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

What will be required:

• Potatoes (boiled in uniform) - 3-4 pcs.
• Beet - 1 PC. (large)
• Carrot - 1-3 pcs. (depending on size)
• Pickled cucumber (or gherkins) - 100-200 gr.
• Canned corn - 1 can
• Bulb- 1 PC. (small)
• Sauerkraut - 120-150 g.
• Sunflower oil (homemade) - a few tbsp. (Shop or corn is also suitable).

How to cook:

• Vegetables are boiled and cooled, cut into small cubes.
• Pickled cucumber and onion are crushed, corn is poured out to the bulk.
• Put cabbage and finely chopped greens to the rest of the ingredients.
• Dress the vinaigrette with oil

Vinaigrette with sprat: ingredients, recipe

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

What will be required:

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

How to cook:

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

How to make a tasty vinaigrette: with Tips:

• For salad, choose the "old" beets, it has a richer taste and sweetness.
• For dressing, you should use homemade oil, which has a richer taste and aroma than filtered store-bought.
• Corn, olive or flaxseed oil is also suitable for dressing (choose to taste).
• The secret of a delicious vinaigrette is the abundance of vegetables and different ways of preparing them (boiling, pickling, pickling, pickling).
• You can also fill the vinaigrette with sour cream or mayonnaise (or serve).
• Add a clove of garlic to your salad for a spice.

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

Vinaigrette can be served in many ways, it is not at all necessary to put it on a slide or put a huge salad bowl on the table. Try to highlight the main ingredient, especially if it is very unusual for a classic salad recipe.

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 making vinaigrette. The main components of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, canned peas. Vegetable oil is used as a dressing. Also, the appetizer can be supplemented with mushrooms, herring, beans, crab sticks.

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

There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A chef from France (Antoine Karem), who worked in the royal kitchen, saw how Russian colleagues poured vinegar on chopped vegetables and asked: “vinaigre?”, Which means vinegar in translation. Since the 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 the preparation of the dish. Since then, vegetable salad has been called vinaigrette.

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

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

You will need:

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

Cooking:

1. For a delicious vinaigrette, where the onion will not be bitter and burn, it must be marinated. 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 onion is marinating, cut the beets first into plates, and then into small cubes. Lubricate the beets with vegetable oil. This must be done so that it does not let out a lot of juice and does not color other vegetables.

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

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

5. Combine all ground ingredients in one large saucepan. Add peas to the bowl.

6. Rinse the pickled onion under cold water and add it to the pan.

7. Wash the green onion and cut it into small pieces, throw into the vegetable mixture. Mix all ingredients of the dish.

Such a vinaigrette is stored unseasoned for up to several days in the refrigerator. Take it out at will and eat it for lunch and dinner. Very useful and tasty.

The salad appeared as a result of the merger of two dishes - "herring under a fur coat" and the traditional "vinaigrette". In vinaigrette, instead of herring fillet, you can use preserves, because it is most often easier to buy it at 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 marinade:

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

Cooking:

1. So that the onion in the dish does not taste bitter, pickle it. To do this, peel the onion, finely chop, place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.

2. For vinaigrette, you need to prepare vegetables in advance. Boil them in their uniforms and cool. Then peel off the skin. Boiled beets, potatoes and carrots are first peeled and then cut into medium cubes.

3. Check the herring fillet for bones. Then chop into medium sticks.

4. Cut the pickled cucumbers into small cubes.

5. Send all chopped vegetables to a deep bowl. Drain the liquid from the pickled onion and send it to a bowl.

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

8. Salt and pepper the vinaigrette and mix thoroughly. Salad should be infused for an hour.

Put the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Enjoy your meal!

Hearty vinaigrette with beans, fresh cucumbers and herbs

When cooking, you can use not only white, but also red beans. If you don't feel like cooking beans, use canned beans. Unlike previous recipes, here we take fresh cucumbers. Such a salad will be more useful for those who cannot eat salted and pickled vegetables because of their spiciness.

Instead of flax oil, it is allowed to fill the vinaigrette with sesame, olive or sunflower oil. When cutting vegetables, use a ceramic knife to preserve more vitamins.

You will need:

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

Cooking:

1. Soak beans overnight to swell. Drain the water from it. Place the beans in a pot of cold water and simmer until tender, 40 minutes.

2. Cook beets, potatoes and carrots. Boil them under a closed lid. The readiness of vegetables can be checked by piercing with a fork. They must be pierced through. Take the vegetables out of the pot and let them cool down. Remove skins from vegetables.

3. Dice carrots, beets and potatoes. Mix the ingredients in a saucepan.

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

5. Finely chop the green onion. Chop the dill. Attach the onion and dill to the vegetables. Salt to taste. You can add some freshly ground black pepper.

6. Pour freshly squeezed lemon juice into the pan. Add oil, mix vinaigrette. Leave it to brew for a long time. The tastes of all vegetables will mix and it will only taste better.

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

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

A great visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new delicious ingredient appears - sour apple, which enriches the taste very nicely. I highly recommend that you give this salad a try.

Vinaigrette with beans and stewed vegetables

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

You will need:

• potatoes - 3 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• beets - 1 pc.;
• cucumbers (salt) - 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

Cooking:

1. Marinate the onion. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Put 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 in 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 potatoes, carrots and beets, wash, cut into small cubes. Pour the oil into a deep frying pan, then place the beetroot and mix it thoroughly so that each piece is in the oil. Put the carrots on top of the beets in an even layer, do not mix it. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the skillet with a lid. Simmer vegetables for 5 minutes. on a strong fire.

4. Remove the container from the fire and put it aside without opening the lid. In this position, the vegetables should be half an hour.

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

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

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

The finished vinaigrette is served cold or at room temperature. Lay it beautifully in a salad bowl or with the help of special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Enjoy your meal!

A very healthy raw vinaigrette made from fresh vegetables and avocados

Vinaigrette is made exclusively from raw vegetables. Such a dish will help you maintain a slim figure and saturate the body with useful micro and macro elements. In this version, potatoes are not used, since they are not eaten raw, zucchini will replace it. The rest of the vegetables are perfectly digested raw and therefore the salad will bring a lot of benefits.

Canned vegetables should not be present in such a salad. You can add fresh tomatoes, arugula, gout, sour apple to it. To dress the dish, you can use sesame, linseed, olive oil, 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.

Cooking:

1. Wash thoroughly and then peel the raw vegetables.

2. Cut the beets, carrots, zucchini into medium cubes. Approximately as usual, cut into a vinaigrette or Olivier salad.

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

4. Finely chop the cabbage. Cut cucumbers into sticks. 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 the ingredients.

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

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

Pickled mushrooms are a great substitute for pickles. Especially tasty salad is obtained with white or black mushrooms. You can also use other mushrooms (honey mushrooms, white mushroom, boletus). If the season was fruitful and you prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be mushrooms, champignons and 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.

Cooking:

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

2. Cut the onion into small pieces and send it to the 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 that, drain the water and the onion is no longer hot.

3. Remove the mushrooms from the marinade, let the excess liquid drain. If you use pickled mushrooms, then they can be washed a little so that the viscous thick marinade does not spoil the consistency of the salad. If large mushrooms are used, then chop them and put them in a salad bowl.

4. Add green peas to the salad. Pour in fresh lemon juice. Salt the contents of the salad bowl. Season vegetables with vegetable oil, mix.

Taste the vinaigrette to determine if you need to add salt or not. If desired, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Define everything to your liking. Serve immediately or let sit for about an hour.

Delicious vinaigrette with sauerkraut and no cucumbers

Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, you can also add it instead of them so that sourness is present in 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;
• greens.

Cooking:

1. Wash potatoes, carrots and beets and boil them until tender. Wait for the root vegetables to cool, then remove the peel from them.

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

3. Throw peas on a sieve to stack the brine.

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

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

6. Mix root vegetables in a salad bowl. Add peas to 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 does not hurt the taste, but also makes the vinaigrette a lot more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

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

You will need:

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

Cooking:

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

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

3. In a salad bowl, mix all the vegetables and add the onion. Add peas.

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

6. Chop the dill and green onion 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 can be served on the festive table.

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

For such a vinaigrette, you can prepare mustard dressing, with which the dish will become more fragrant 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.

Cooking:

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

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

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

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

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

How beautiful to arrange a vinaigrette for the holiday - video recipe

For the holiday, I really want to serve even such a simple dish as a vinaigrette, elegant and beautiful enough so that it decorates the table and attracts the eyes of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then on its basis 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 everyday and festive tables. To prepare a dish, you need affordable products that are always at hand for every housewife. Dressing the salad is recommended only before serving, as after standing in the refrigerator, seasoned vegetables can quickly deteriorate.

Which we used to serve at the table. Dishes whose recipes are passed down from generation to generation. Salads familiar to us, in which we are afraid to change something, so as not to spoil the taste. Vinaigrette classic recipe is one of them.
What is the classic recipe for Vinaigrette and classic: you will learn from our today's article.

Green peas dilute the salad with their bright color. Whatever it is, canned or fresh, against the background of other products, it will always be the brightest of all. Juicy in appearance and the same taste!

Classic Vinaigrette Ingredients:

• 300 grams of beets;
• 300 grams of potatoes;
• 300 grams of carrots;
• 300 grams of pickled cucumber;
• 80 grams of onion;
• 200 grams of canned peas.

Vinaigrette classic recipe - step by step recipe with peas:

1. Boil the root vegetables until fully cooked, remove from heat, drain the water and leave to cool.
2. Cut the ends off the cucumbers and cut into small cubes.
3. Peel the onion, rinse under the tap and cut into cubes.
4. Open a jar of peas, drain excess liquid.
5. Peel cooled vegetables and chop into small cubes.
6. Combine vegetables in one bowl along with peas, onions and cucumbers.
7. Fill the salad with oil and refrigerate for a quarter of an hour.
8. After that, you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents and scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil them a little.

How to cook a classic vinaigrette recipe

In winter, it is much easier to buy some sauerkraut than to sit and chop ordinary white cabbage. It is sold everywhere, it is prepared by many sellers in the markets, where you can taste it before buying it.

Classic Vinaigrette Ingredients:

• 1 medium beet;
• 1 small carrot;
• 1 potato tuber;
• 1 onion;
• 300 grams of canned peas;
• 200 grams of sauerkraut;
• 3 small cucumbers from a jar.

Vinaigrette recipe - classic step by step recipe:

1. Root crops must be thoroughly washed and boiled. It is better to do this in three separate stewpans so that the vegetables do not transfer their tastes / smells to each other, and the beets do not give off color.
2. You can cook in salted water, but then you do not need to add salt to the salad after cooking.
3. Boil the vegetables until soft, checking with the tip of a knife. Potatoes with carrots will be ready in 20 minutes. Beets - 30 minutes.
4. In the meantime, it is necessary to clean the onion head, rinse it, then chop it into thin half rings or a small cube.
5. Chop cabbage not short fibers and combine in a bowl with onions.
6. Cucumbers also chop into cubes and add to the cabbage.
7. Cooked vegetables must be cooled. To do this, drain the water and put the vegetables on a well-ventilated surface.
8. Peel the cooled vegetables from the skins and cut into cubes.
9. Treat each type of vegetable with sunflower oil. This is necessary so that the beets do not stain the rest of the products with their bright color.
10. Then you can add root crops to other products, mix, season with oil.
11. Open a jar of peas, drain the liquid.
12. Decorate the salad with peas on top and you can serve it to the table!

Tip: for a richer taste of the salad, you can marinate the onion in lemon juice with honey. To do this, for one onion, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt. Combine all three components and add the chopped onion there. Marinate for half an hour.

classic vinaigrette salad recipe

The peculiarity of the salad is that the housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Vinaigrette classic composition:

• 300 grams of beets;
• 300 grams of carrots;
• 300 grams of potatoes;
• 150 grams of cucumbers;
• 2 sour apples;
• 2 green onion feathers;
• Greens to taste;
• 1 lemon.

Classic Vinaigrette Salad Recipe:

1. Rinse beets, potatoes and carrots under cool water, washing off all the dirt and sand. Collect water in a saucepan and send to the fire. Bring water to a boil and then add vegetables. Boil root vegetables under a closed lid until fully cooked. In addition to the tip of a knife, the readiness of food can also be checked with a fork. It should be easy to get in and just as easy to get out.
2. Once the vegetables are soft, drain the water and set aside. Peel cold, cooled root crops and cut into cubes.
3. Combine all three products in one bowl.
4. Wash the onion feathers, dry and chop.
5. Fresh cucumber can be peeled, or you can leave it in it. Then cut into cubes and send to all products along with onions.
6. Do not peel apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
7. Add apples to salad, mix and add oil. Mix again.
8. Cool, sprinkle with herbs and serve!

Salad vinaigrette classic recipe

This one, so that it harmonizes in color with the rest of the products that will stain from beetroot juice. The dish is nutritious and prepared in a hurry, which is very important when there is little time before the arrival of guests.

Classic vinaigrette composition:

• 2 beets;
• 1 carrot;
• 3 potatoes;
• 1 small head of onion;
• 4 small pickles;
• 210 grams of sauerkraut;
• 140 grams of canned red beans;
• Vegetable oil and salt.

Vinaigrette recipe classic recipe:

1. It is necessary to wash the root crops and boil potatoes with carrots in one bowl, and beets in another until fully cooked. Then drain the water and wait until the vegetables have cooled.
2. Peel already cold root vegetables from the skin and cut into medium cubes.
3. First, in the bowl where the salad will be formed, put beetroot cubes and pour them with a small amount of vegetable oil so that they do not give up their color. Mix and salt.
4. As soon as all the beets are in oil, you can safely add potatoes and carrots.
5. Peel the onion from the husk and cut it into very thin half rings.
6. Cut off the tips of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
7. Squeeze the juice from the sauerkraut with your hands or a tablespoon. Cut it into several shorter pieces. If the size is suitable (not very long straws), you can immediately put the cabbage to the beets.
8. Open a jar of beans, pour the marinade. Put the beans in a colander and rinse under water (preferably cold or slightly warm).
9. Mix all the ingredients in a bowl with root vegetables. If necessary, salt again, pepper, add vegetable oil.
10. For the best taste and disclosure of the properties of the onion, you need to let the salad stand for an hour or two in a cool place.
11. Decorate with herbs before serving.

Vinaigrette classic recipe

A salad with an egg will always be more satisfying than without it. The components of this dish will not let you get hungry and will energize you for the whole day.

What is included:

• 100 grams of sauerkraut;
• 1 pickled cucumber;
• 1 beet;
• 60 grams of beans;
• 2 potato tubers;
• 1 chicken egg;
• 1 head of onion.

Classic vinaigrette recipe:

1. Prepare the beans for the salad ahead of time. Pour it over night with water and leave to swell.
2. Start cooking salad with beans. Drain, rinse, and place the beans in a saucepan. Pour them again with water so that the beans are covered by a few centimeters. Put on fire and cook until done.
3. Once the beans are cooked, cool them down.
4. Boil potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
5. Boil the egg, cool and then cut into pieces.
6. Peel the onion, wash and cut into small cubes.
7. Cut off the edges of the cucumber and also chop.
8. Squeeze out excess liquid from the cabbage, cut into smaller strips if necessary.
9. In a salad bowl, combine all products, season with oil, salt and serve cooled.

Tip: so that the salad does not stain, add the beets last.

What is generally good? Namely, the fact that it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the "seasonality" of certain vegetables. Everything is at hand all year round, so laziness aside and get to work. Try new recipes and never cease to be amazed.

Vinaigrette salad is one of the most popular in our country, because the variety of ingredients allows you to create dishes for both vegetarians and lovers of seafood and fish. It is easy to prepare, tasty and very affordable.

Throughout its existence, the ingredients were a variety of products, ranging from vegetables, which completely filled the salad, and ending with fish products, which became a good addition.

After preparing the salad, dress it with olive oil, not sunflower oil, because it is more spicy and rich in healthy elements.

How to cook salad vinaigrette - 15 varieties

The classic vinaigrette is one of the most accessible recipes that has been familiar to everyone since childhood.

The right combination of all the ingredients will allow you to get a unique taste that everyone will like.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 4 pcs.
• Pickled cucumber - 3 pcs.
• Onion - 1 pc.
• Beans - 1 bank
• Sauerkraut - 100 g.
• Olive or sunflower oil

Cooking:

Boil beets, potatoes, carrots, then cool the vegetables by pouring them with cold water. Peel the prepared vegetables and cut into cubes, do the same with cucumbers and onions.

Transfer the resulting mixture to a small salad bowl or saucepan, add sauerkraut and beans. Finally, salt the dish and season with oil. Optionally, you can decorate the salad with a sprig of greens.

This is one of the classic recipes that is suitable for those who do not really like onions. It is good because pickling onions, it becomes sweetish and gives spice to the dish.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Pickled cucumbers - 7 pcs.
• Onion - 1 pc.
• Green peas - 1 bank
• mayonnaise, vinegar

Cooking:

Boil the vegetables and let them cool. In the meantime, you can work on the onion, cut it into small cubes and, in a separate bowl, fill it with water diluted with vinegar so that the water completely covers the onion. Next, cut the boiled potatoes, carrots, beets and cucumbers into cubes. Place the workpiece in a salad bowl and add the onion, and then the peas. Stir, salt and season with oil.

Vinaigrette with fresh cucumbers is a salad that will be appreciated by those who do not like salted or pickled vegetables, but prefer only fresh ingredients. This dish can be prepared very easily and quickly.

Ingredients:

• Beets - 2 pcs.
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Apple - 1 pc.
• Cauliflower - 250 gr.
• Fresh cucumbers - 2 pcs.
• Canned peas - 200 g.
• Greens
• Oil

Cooking:

Rinse all vegetables thoroughly, put them to cook until tender. Boil the cabbage in a separate bowl (cook for 10 minutes). Leave the cooked vegetables in cold water for a while.

Peel the prepared ingredients and cut into cubes, gradually adding cucumbers and an apple to them. Transfer the resulting workpiece to a wooden bowl and add canned peas and chopped greens. Next, salt the salad, season with oil, mix and let it brew in a cool place for about an hour.

This is an excellent recipe, which consists of the most affordable ingredients that can be found in any home, so that you don’t need to go to the store and buy something extra to prepare it.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Green onion - 1 bunch
• Oil
• Salt pepper

Cooking:

Bake beets, potatoes and carrots, cool and peel. Boiled vegetables, onions, and cucumbers cut into cubes. Mix everything in a salad bowl, salt and pepper. Refrigerate for 2 hours, before serving, season with oil and shape the dish with a ring.

How to make a traditional dish with a twist? To surprise guests, you can add herring to the recipe. The dish will turn out very satisfying and tasty. This is a great alternative to herring under a fur coat, the preparation of which takes a lot of time.

Ingredients:

• Herring - 200 g.
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Pickled cucumbers - 3 pcs.
• Green peas - 200 g.
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables, cool the finished products, then remove the skin from them.

Cut all vegetables into arbitrary cubes. Separately cut the herring, in a way convenient for you. Place the mixture in a suitable bowl and add the herring green peas. Salt the finished salad and season with oil. The resulting dish can be decorated with a sprig of greens.

In order for the dish to acquire a rich raspberry color, mix everything thoroughly before dressing and leave in the refrigerator for 3 hours.

A very simple recipe that anyone can make. This is a wonderful homemade version of a traditional dish that the whole family will appreciate. Vinaigrette is very tasty and satisfying. The main thing is to keep the proportions right.

Ingredients:

• Carrot - 1 pc.
• Potatoes - 2 pcs.
• Beets - 1 pc.
• Peas - 1 bank
• Cucumbers - 1 large and 8 gherkins
• Oil, salt

Cooking:

In a pre-prepared salad bowl, cut potatoes, carrots and beets into cubes, pour peas with chopped cucumbers. Add the onion to the mixture. Mix all the ingredients, salt and season with oil. Refrigerate it and serve.

An unusual addition to the vinaigrette can be saury, which will bring a touch of piquancy to the classic salad. This dish will please any fish lover.

Ingredients:

• Potatoes - 4 pcs.
• Beets - 1 pc.
• Saury - 200 g
• Cucumbers - 2 pcs.
• Carrots - 2 pcs.
• Canned corn - 1 can.
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables first, let them cool. Remove the skin from them, then remove the fish from the jar and clean it from the bones. Grind all the ingredients, turning them into small cubes. Mix all the ingredients in a salad bowl and add the corn. Salt the finished salad and season with oil.

This is almost a classic Vinaigrette, only in the form of a wreath. It is very relevant in winter, on New Year's Eve, when the whole family gathers at the table. The salad is very quick and easy to make.

Ingredients:

• Beets -3 pcs.
• Carrots - 6 pcs.
• Potatoes - 6 pcs.
• Pickled cucumbers - 2 pcs.
• Cabbage - 100 g.
• Beans - 1 bank
• Polka dots - jar
• Greens, onion, pepper, salt
• Oil

Cooking:

Boil the vegetables and cut them into small cubes. Do the same with cucumbers. Squeeze the cabbage and cut. Transfer everything to a suitable container, add onions, beans, herbs and peas. Stir and pepper, salt, season with oil.

Take a flat plate, put a forming ring in the center and form a wreath around it. Make beetroot roses and decorate with herbs.

This is a very tasty dish, which is most suitable for winter feasts, because summer squash preparations are completely infused and ready to eat. This dish is prepared in a hurry. Salad is perfect for celebrations and for a simple lunch.

Ingredients:

• Beets - 1 pc.
• Potatoes - 4 pcs.
• Pickled zucchini - 150 gr.
• Garlic - 2 cloves.
• Onion - 1 pc.
• Oil

Cooking:

Rinse and boil all vegetables thoroughly, let them cool. While they are cooling, prepare the rest of the ingredients, dice the onion and zucchini, chop the garlic and put everything in a salad bowl. Grind the cooled vegetables and add to the resulting mixture.

Mix the resulting dish, salt and season with oil, let the salad cool. Top with fresh herbs.

This is a great recipe that is suitable for the summer-autumn period, when vegetables ripen and give all their vitamins. This salad is good for a simple lunch and for a festive table.

Ingredients:

• Cucumbers - 4 pcs.
• Peas - 1 bank
• Sauerkraut - 200 gr.
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Beets - 1 pc.
• Oil, salt

Cooking:

Wash and dry vegetables, wrap in foil and bake. Prepare a container for salad, start cutting baked vegetables, cabbage and cucumbers into it. Next, add the peas and mix, season with oil, salt and mix again.

To make the dish colorful, you need to cut the beetroot into cubes and season it with oil, add it to the finished dish at the end.

This is a great option for the New Year's table, which will appeal to everyone invited. It is prepared quickly and consists of available ingredients. This is a very simple and unusual recipe that everyone will appreciate.

Ingredients:

• Potatoes - 3 pcs.
• Beets - 2 pcs.
• Soaked apples - 2 pcs.
• Leaf salad
• Onion - 1 pc.
• Oil

Cooking:

Boil the vegetables, cool (you can do this at night, and collect the salad in the morning) and cut into cubes. Cut cucumbers and apples and mix with vegetables. Pour everything into a salad bowl and add onion and lettuce there, mix it all up and add oil, do not forget to salt. Refrigerate before serving and garnish with herbs.

A traditional and tasty salad that everyone will like. He will remind everyone of the summer spent in the village.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Pickled cucumbers - 6 pcs.
• Onion - 1 pc.
• Apple - 2 pcs.
• Beets - 3 pcs.
• Pickled cabbage - 350 g.
• Peas - 350 g.
• Oil
• Salt pepper

Cooking:

Boil potatoes, beets and carrots. Let them cool and then start cutting. Transfer the prepared ingredients to a pre-prepared container and start adding chopped onions, apples, cabbage and salt the dish. Then add cucumbers and peas. Stir, pepper and oil the salad. Let it brew for 2 hours.

Vinaigrette with squid

This is a great diet salad that will fit well into the summer menu. This dish will be appreciated by weight watchers and seafood lovers. Squids not only decorate dishes, but also make it unique.