For dinner on January 6, "Svyatvecher" is served on the table 12 lenten dishes. The usual vinaigrette will take a worthy place at the festive feast. How to decorate it beautifully so that it looks elegant, read in this material.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
On New Year's holidays, many hearty and fatty dishes are eaten. Therefore, the stomach needs a little rest. I propose to include a classic vinaigrette in the Christmas menu, on the table of which it is customary to serve 12 lean dishes. This is a real winter storehouse of useful vitamins. The salad is light and tasty. And to make it look smart at the feast, we will decorate it in the form of a Christmas wreath. A step-by-step recipe with a photo will help make the presentation effective and festive.
You can prepare a vinaigrette according to different recipes, including all kinds of products. The classic salad includes boiled beets, potatoes, carrots, pickles, mushrooms, sauerkraut, green peas. Sometimes there is a dish with pickled mushrooms or pieces of herring. The dish is seasoned with vegetable oil, sometimes with vinegar or mayonnaise. However, the salad doesn't have to be lean. However, it is advisable to choose the composition of the products offered below, because New Year's holidays fall on the traditional Christmas Orthodox fast. Therefore, if you stick to it, then indulge yourself with such a dish.
- Caloric content per 100 g - 61 kcal.
- Servings Per Container - 5-6
- Cooking time - 25 minutes for slicing food, plus time for boiling and cooling vegetables
Ingredients:
- Beets - 1 pc.
- Carrots - 1 pc.
- Table vinegar - 1 tablespoon
- Greens - for decoration
- Pickled cucumbers - 3 pcs.
- Onions - bunch
- Potatoes - 2 pcs.
- Canned green peas - 150 g
- Sugar - 1 tsp
- Vegetable oil - for dressing Salt - 0.5 tsp. or to taste
- Sauerkraut - 150 g
Step-by-step preparation of the festive Christmas wreath vinaigrette, recipe with photo:
1. Peel the onions, chop into thin half rings and place in a deep bowl. Add the vinegar and sugar and stir. Pour hot water over to remove the spiciness from the onion, and leave it on all the time while you chop all the ingredients for the salad.
2. By this time you should have all your vegetables ready. Therefore, pre-boil carrots, beets and potatoes in their uniforms and refrigerate. I recommend preparing vegetables in advance, for example, in the evening.
So, when the vegetables are cold, start preparing the salad. First, peel the beets, cut into cubes and stir in vegetable oil. This action is necessary so that the beets do not color all other products in the future.
3. Next, peel and dice the potatoes.
4. Next, do the same with the carrots: peel and slice.
5. Slice the pickles as well. Instead of salted gherkins, pickled or barrel fruits can be used.
6. Add canned green peas and sauerkraut to the food. Squeeze the excess moisture out of the cabbage.
7. Transfer the marinated onions to a fine sieve so that the entire marinade is stacked and put in a bowl with all the products.
8. Season salad with vegetable oil and salt and mix well. Next, pick up a wide flat dish, in the middle of which place an inverted glass. Lay out a bright and colorful vinaigrette around it.
9. Tamp the salad, pressing it down on all sides, and carefully remove the glass.
10. Garnish the vinaigrette with fresh herbs and serve.
See also a video recipe on how to make a delicious vinaigrette.
