Vinaigrette vegetable - eat vitamins! Recipes for vegetable vinaigrettes: with beans, apples, mushrooms, cabbage

Vinaigrette vegetable - eat vitamins! Recipes for vegetable vinaigrettes: with beans, apples, mushrooms, cabbage

Vegetable vinaigrette - a simple, cheap, but amazingly tasty and healthy salad.

Once it was prepared for the holidays, and he shared a table with Olivier.

But today he is not considered solemn and is most often prepared on weekdays.

But there are recipes for vinaigrette that deserve attention.

Indulge in delicious salad?

Vegetable vinaigrette - general principles of cooking

Beetroot - the main and unchanged ingredient of the salad. Root before cooking need to boil. This is mainly done in water on the stove. To save time, you can let the beets boil for half an hour, and then place them under a stream of cold water. After cooling down, let it lie in ice water for another half hour, and it will reach readiness.

What else is put in vinaigrettes:

• cabbage;

• potatoes;

• bow;

• carrot;

• salted cucumbers.

Often, green peas or beans are added to the salad. Salad is mostly seasoned with butter. But sometimes they make fragrant dressings from various ingredients. Adding any greens is welcome, but it is better to do this just before serving.

All vegetables are cut into cubes. The size of the pieces can be arbitrary. Some people like chopped salads. And someone likes vegetables to be expressive and noticeable.

Recipe 1: Vegetable vinaigrette with sauerkraut

Recipe vegetable salad for those who do not like fresh food. With sauerkraut salad will turn sour, interesting and very fragrant. If the cabbage is too sour, you can rinse in cold water and squeeze. But remember that fresh vegetables will take some of the acid into themselves.


• 2 potatoes;

• 3 beets;

• 200 grams of canned peas;

• 1 carrot;

• 3 spoons of butter;

• 2 salted or pickled cucumbers;

• 300 grams of sauerkraut;

• bulb onion. Cooking

1. Wash vegetables, remove strong dirt with a brush. Boil until done. Potatoes can be together with carrots, and beets, preferably separately.

2. All vegetables must be well cooled and peeled.

3. Cut the potatoes with carrot and beetroot cubes. The size can be any, but preferably close to a pea, so that the salad looks harmonious.

4. Also cut salted cucumbers. Then lay out in a colander or simply wring out the hands from excess brine.

5. Clear onion bulb and ship to salad.

6. Add sauerkraut and peas.

7. Dress the salad with butter and you're done! If suddenly there is a little salt, then it is better to add before the oil.

Recipe 2: Vegetable vinaigrette with mushrooms

Mushroom vinaigrette is a salad that can even be put on a festive table. Light, but very aromatic and nutritious. Surprise your guests! We take canned mushrooms, they will give the dish a very bright taste.


• 1 large beet or 2 small;

• 3 potatoes;

• 2 carrots;

• 30 grams of oil;

• 150 grams of peas;

• 200 grams of canned food. mushrooms;

• 1 pickled cucumber;

• 1 onion;

• 1 tsp. spicy mustard;

• salt as desired, pepper.


1. As usual, boil all the vegetables. You can do this in advance, as it is very important to cool well.

2. Clean, cut into cubes, throw everything in a bowl.

3. Cut the cucumber and bulb onion with the same cubes, send them to the salad.

4. Add the peas. Pre-well with it, decant all the liquid.

5. It was the turn of the mushrooms. If mushrooms are used, it is better to lay them entirely. They look spectacular in these salads. If the mushrooms are large and others, then simply cut into cubes, slices or slices. We do at our discretion.

6. Preparing refueling. To do this, just rub a spoonful of spicy mustard with vegetable oil. But if you do not want very simple, you can add black pepper, dried dill and other seasonings. 7. Fill the salad, mix and all! After half an hour it can be served on the table, let it stand a little.

Recipe 3: Vegetable salad with beans and green onions

In the classic salad, boiled beans have always been used. But to save time, many hostesses switched to canned peas. With him faster and more convenient. But still a salad with beans is special, and this wonderful recipe has a right to exist.


• 4 potatoes;

• 1 carrot;

• 1 bunch of green onions;

• 1 bulb onion;

• 5 spoons of butter;

• 150 grams of red beans;

• salt, mustard, pepper;

• 4 pickled cucumbers.


1. Fill with cold water dry beans. Leave at least 5 hours. Better to do it at night. Then boil until done. If the beans are well swollen, then 40 minutes is enough. Drain, cool.

2. Boil the beets with potatoes and carrots. Everything is cleaned and cut. Better in this salad to make the pieces larger, closer to the size of the beans. Otherwise, the salad will be unsightly.

3. Add the peeled and chopped small onion, pickled cucumbers.

4. Feathers green onions, fingered, washed and crumbled. Sent to the vinaigrette.

5. Fill with vegetable oil with mustard. In addition to feather onions, you can add other greens.

Recipe 4: A Two-Piece Vegetable Vinaigrette with Apples

Apples give the vegetable vinaigrette fresh notes and unusual, but very pleasant taste. It is better to use fruits of green and sour varieties. The onions for this salad are marinated in vinegar, but you can also use the salad variety. Remember this recipe is very simple, since all the ingredients are taken in 2 pieces.


• 2 beets;

• 2 apples;

• 2 pickled cucumbers;

• 2 carrots;

• 2 potatoes;

• 200 grams of sauerkraut;

• 2 bulbs;

• 2 tablespoons of vinegar;

• butter.


1. Boiled, peeled and chopped vegetables are thrown into the cup.

2. Cut the onions into cubes, add 2 tablespoons of vinegar to it, pour in 150 ml of water and leave to marinate. 3. Peel the apples, remove the middle part, cut into cubes and also transfer to the bowl.

4. Add sauerkraut and chopped pickles.

5. Squeeze the pickled onions, send to the vinaigrette.

6. Fill with oil and ready!

Recipe 5: Vegetable Vinaigrette with Sea Kale

This version of vegetable salad is a whole storehouse of iodine and other useful substances. It is better to use marinated sea kale in cans, that is, “Far Eastern Salad”.


• 1 can of sea kale (200 grams);

• 1 beet;

• 2 potatoes;

• 1 small onion;

• 1 carrot;

• a little vinegar, salt;

• for refueling oil.


1. Immediately clean the onion, chop and scald with boiling water. Fill with a small amount of water and add vinegar. Let stand while other vegetables are being cooked.

2. Peel and cut the boiled beets into cubes.

3. Do the same with potatoes and carrots, send everything to a salad bowl.

4. Squeeze the bow, put in a vinaigrette.

5. From the cabbage, decant all the liquid, remove the pieces of homemade spices and peas. Lay in a common bowl.

6. Fill with oil, stir and taste. If necessary, salt.

Recipe 6: Vegetable salad with French dressing

A special recipe for vegetable vinaigrette, which uses a very tasty and flavorful dressing. In fact, it can be added to any salad, but with this set of products it’s just a bomb!


• 300 grams of potatoes;

• 200 grams of beets;

• 150 grams of pickled cucumbers;

• 2 spoons of capers;

• 20 olives;

• 0.5 can of peas;

• 1 onion;

• 150 grams of pickled champignons.

For refueling:

• 1-2 tsp. mustard;

• a pinch of salt, sugar and pepper;

• 70 ml of olive oil;

• 1 tsp. vinegar.


1. Cut boiled beets and diced potatoes.

2. Add also chopped onion head. 3. With cucumbers and mushrooms, decant the marinade and also turn them into cubes.

4. We take olives without stones. Cut into 4 parts, but you can cut them into rings. Throw in the salad.

5. From the peas, pour out all the liquid and also throw in a vinaigrette. Add capers.

6. To prepare the dressing, combine the mustard with vinegar, salt, pepper, put a pinch of sugar and pour in vegetable oil. Shake well.

7. Fill the salad, stir well and ready! Cool better before serving.

Recipe 7: Vegetable vinaigrette with fresh cabbage

A peculiarity of vegetable salad with fresh cabbage is a lighter taste. This salad can be prepared at any time of the year. Choose a juicy, fresh cabbage without hard streaks.


• 400 grams of cabbage;

• 2 beets;

• 1 carrot;

• 4 pickled cucumbers;

• 200 grams of peas;

• salt;

• butter;

• onion head;

• vinegar;

• any greens.


1. Shred cabbage, add salt, pour in a teaspoon of vinegar 9%, rub well with hands and leave to marinate on the table for about half an hour.

2. Cut the boiled beets, carrots and fresh onions. All poured on top of the cabbage.

3. Add chopped cucumbers and green peas.

4. Put chopped greens, fill with oil and ready!

Recipe 8: Vegetable vinaigrette with prunes and nuts

Very interesting, you can say a festive version of the salad. Prunes give the salad its original flavor, and roasted walnuts have an unmatched flavor. But so that the nuts are not limp, it is better to add them before serving.


• 2 beets;

• 2 carrots;

• 4 potatoes;

• 1 purple onion;

• 200 grams of canned peas;

• 3 pickled cucumbers;

• oil and salt;

• 50 grams of nuts;

• 50 grams of prunes.


1. As usual, boil the roots. We clear and cut into cubes.

2. Take the onion salad and chop it very finely. 3. Add chopped cucumbers. Instead, you can take and salty mushrooms, it will also be delicious.

4. Cut the prunes and also send them to the salad. If it is too hard, then you can first soak a little in the water.

5. Add canned peas, salt and fill with oil.

6. Fry the nuts. It can be in the pan or in the oven. Crumble a knife.

7. Sprinkle with vinaigrette on top and ready!

Vegetable vinaigrette - tips and tricks

• It is not necessary to cook vegetables for a vinaigrette on the stove. You can roll them in foil and bake in the oven. This is especially convenient if it is preparing another dish. At 180 degrees they will bake for about an hour.

• Beetroot turn out bright and juicy, if boiled for a couple. And next you can lay out a carrot with potatoes.

• If there is no time to cook the beets in the usual way, then you can do it in 10 minutes in the microwave oven. We place the washed and punctured root crop in a bag, we tie it up, and from the top we make a small hole. Put in the oven and turn on for 8-10 minutes, depending on the size.

• To prevent the beets from coloring other vegetables in the vinaigrette, it can be filled with oil separately and then added to the total mass. If you want to get a bright and red salad, then first mix the vegetables with beets and only then fill them up.

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