Vegetable salads are loved by supporters of a healthy diet, since, with a low calorie content, these foods have significant nutritional value, are rich in vitamins, and contain a lot of fiber. However, people trying to lose weight are wary of the salad. The reason is the potato, in which a lot of so-called “fast” carbohydrates. Such products should not be eaten by diabetics and weight-lifting people. However, vinaigrette without potatoes is not contraindicated for them. This nourishing and healthy salad has the full right to take a worthy place in the diet menu.
Cooking Features
Vinaigrette without potatoes can be prepared according to the same recipes as usual, simply by excluding the named ingredient from the composition. An even better idea would be to choose a snack recipe in which the potato has found an adequate substitute. The alternative may be legumes, Jerusalem artichoke, zucchini and other vegetables. Regardless of which recipe of vinaigrette is chosen, the cook will need knowledge of several subtleties of cooking this popular dish.
- If you want to make your diet as healthy as possible, you better bake vegetables for salad. If you grind them first and then send them into the oven, they will cook faster, but they will be less juicy, the taste of the salad will not change much.
- If you want the vinaigrette to look as bright and colorful as possible, season the beets and other ingredients separately. Oil will cover them with a thin film and prevent staining.
- It is possible to fill a vinaigrette not only with oil, but also with a spicy sauce prepared on its basis, with the addition of vinegar, lemon juice, mustard. If you are cooking a vinaigrette without potatoes only because you did not find it in your kitchen, and the calorie content of food does not matter to you, you can fill the salad with mayonnaise. The appetizer will get an interesting taste if you use sour cream instead of sauce.
- Try to cut vegetables into cubes of the same size, then the salad will look more appetizing.
Vinaigrette without potatoes turns out quite satisfying. Like the classic snack option, it can be served separately or as a side dish. Its taste harmonizes well with both fish and meat dishes. Our compatriots love to combine it with herring.
Traditional vinaigrette without potatoes
Composition:
- beets - 150 g;
- carrots - 150 g;
- onions - 100 g;
- green peas, boiled or canned, - 0, 25 kg;
- salted or pickled cucumbers - 0, 2 kg;
- sauerkraut - 100 g;
- salt, pepper, vegetable oil - to taste.
Method of preparation:
- Wash beets and carrots, boil in uniform. After cooling, peel and cut into small cubes. Separately, drizzle with oil, mix and fold into a common bowl.
- Peel the onion and cut it into smaller pieces than the rest of the vegetables. If you do not like the sharpness in the salad, pour boiling water over the onion, squeeze it out after 2 minutes. This will save him from bitterness. Transfer the onions to carrots and beets.
- Cut the cucumbers into small cubes, send to the rest of the ingredients.
- Dip peas in salted water, cook for 15 minutes, drain in a colander, let dry and put in a bowl with vegetables. If you want to speed up the process, you can use canned product.
- Add sauerkraut.
- Salt and pepper the salad to taste, add a little more oil in it, mix.
It remains to shift the appetizer to the salad bowl and serve it to the table. This is the easiest recipe for a vinaigrette without potatoes, which differs little from the classic.
Vinaigrette without potatoes and beans
Composition:
- beets - 0, 3 g;
- carrots - 150 g;
- string beans - 0, 2 kg;
- onions - 100 g;
- boiled or canned red beans - 150 g;
- apple cider vinegar (6%) - 20 ml;
- pickled or pickled cucumbers - 0, 2 kg;
- vegetable oil, salt, spices - to taste.
Method of preparation:
- Finely chop the onion, freeing it from the husk.
- Mix the vinegar in half with hot boiled water, pour onions, leave for 20 minutes. In the marinade, you can also add to taste sugar, salt and black pepper.
- Bake or boil carrots and beets until tender, cool and peel. Cut into small cubes. Put in different plates.
- Separately, boil the pods and red beans. To cook the beans, they should be soaked in cool water for a few hours. It is not prohibited to use ready-made canned.
- Remove onion from marinade, squeeze, put in a separate plate. Add the diced pickled cucumbers to it.
- In a plate with each product, pour 1-2 teaspoons of oil, mix.
- Combine the products in a large bowl, season with salt and season to taste, mix again.
The green beans in this salad contrasts in color with the main ingredients, making the salad look fresh and appetizing. Beans make it no less satisfying than a potato could do.
Vinaigrette without potatoes with apple and zucchini
Composition:
- young zucchini - 0, 2 kg;
- carrots - 100 g;
- beets - 150 g;
- green peas - 100 g;
- green onions - 50 g;
- fresh apple - 0, 2 kg;
- lemon juice - 5-10 ml;
- mustard table - 2-4 ml;
- vegetable oil, salt, pepper - to taste.
Method of preparation:
- Peel raw vegetables, cut them into cubes, put them in separate pieces on a greased baking sheet, drizzle with oil and send to an oven heated to 180-200 degrees for 15-20 minutes.
- Fold the baked vegetables in a bowl, add the green peas to them.
- Peel the apple, cut the seed box out of it. Coarsely grate the pulp, put in the salad.
- Mix oil with lemon juice, mustard, salt and black pepper. Season the appetizer with the sauce.
When serving, sprinkle the salad with green onions, chopping it with a knife beforehand.
How to decorate a vinaigrette without potatoes
A vinaigrette without potatoes looks almost as bright as a traditional one, albeit with less contrast. It is appetizing on its own, but if it is decorated additionally, it will turn from an ordinary dish into a festive snack.
- A good idea would be to lay out a salad, giving it the shape of a cake or a ring. In the first case, use the hoop from the baking mold for cakes, in the second - snack is placed around the glass, placed in the center of the dish. For the salad to keep its shape better, the products need to be cut into it as small as possible. Mayonnaise is used for dressing.
- The contrast of green and red always looks spectacular. Vinaigrette, which is dominated by shades of red, well decorated with greenery. In a salad bowl or on a dish, you can lay lettuce leaves, lay a wreath of dill sprigs on top of it, or just put a sprig of parsley.
- A vinaigrette decorated with flowers from beets and carrots looks really festive. Instead of leaves, use parsley or other greens.
When serving portions to the table, you can arrange the vinaigrette in wide glasses, on top put a sprig of greenery or a flower from any vegetable that is part of the snack. This is a very simple and at the same time fashionable decor option.
Vinaigrette without potatoes is easier, but no less satisfying and tasty, than cooked according to classic recipes. Supporters of healthy eating often prefer it to him. With a little effort, you can turn the vinaigrette into a festive dish.
