Vinaigrette is a favorite dish of many families in autumn and winter. But if you don't know how to make this healthy snack salad, use my recipe. Its zest will be a spicy lemon dressing.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Salads and vinaigrettes are favorite snack dishes. For their preparation, they use raw and boiled, and canned, and pickled, and pickled vegetables. Also, fruits, canned fish and meat products, boiled or fried game are also used.
Classic products for vinaigrette are boiled potatoes, carrots and beets. Fresh products are used - onions and green onions. And from pickled and canned stocks - pickles and sauerkraut. It is this composition of the salad recipe that I will tell you today.
What products can be supplemented with vinaigrette?
Yes, anything. For example, herring, canned peas and corn, boiled eggs, meat or fish, canned fish, apples, etc. Also, vinaigrette is flavored by adding dill or parsley.
Season the vinaigrette classically - with a vinegar mixture and vegetable oil. But there are options that use grape vinegar, table wine, mayonnaise, sour cream, soy sauce, mustard, and lemon juice. Today I'll tell you how to make a savory dressing based on lemon juice, vegetable oil and soy sauce. But I note that if a child uses the vinaigrette, then it is better not to use vinegar and lemon juice. Add cranberry juice instead.
If you have any salad left over from lunch or dinner, keep it in the refrigerator. But prolonged storage of the vinaigrette in seasoned form reduces its value and impairs its taste. Therefore, it is advisable to keep it for a short time, 2-3 days.
- Calorie content per 100 g - 74 kcal.
- Servings - 2 kg
- Cooking time - 20 minutes for cutting food, plus time for boiling and cooling vegetables
Ingredients:
- Boiled beets - 2 pcs.
- Boiled potatoes - 3 pcs.
- Boiled carrots - 3 pcs.
- Pickled cucumbers - 3 pcs.
- Sauerkraut - 200 g
- Lemon - 1 pc.
- Soy sauce - 2 tablespoons
- Refined vegetable oil - 5-6 tablespoons
- Salt - 1.5 tsp or to taste
Making vinaigrette with lemon juice
1. Peel and dice the chilled boiled potatoes in their skins.
2. Peel the boiled carrots and also cut into cubes.
3. Peel and dice the boiled beets. Try to cut all vegetables to the same size, then the salad will look beautiful on the plate. The classic cutting size of products is 8 mm.
4. Place the pickles in a sieve and drain off excess liquid. Then cut them to the same size as all the food.
5. Place all food in one large container. Add sauerkraut there.
6. Prepare a dressing by mixing soy sauce, vegetable oil, and the juice of half a lemon, and pour over the vinaigrette. Stir the salad well and serve.
Tips and principles for making vinaigrette:
