Looking for a carb-free and low-calorie salad recipe? Then you are here! I offer a great option for a vegetable salad with pickled mushrooms, which you can eat before bed and not gain a single extra kilogram.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom salads have firmly taken their place in our daily and festive menu. Due to their year-round availability, meals can be made with them quite often. They are not only tasty, but also healthy due to their substances that lower cholesterol levels. Mushrooms also contain easily digestible protein, essential amino acids and a large amount of minerals and vitamins.
Pickled mushroom salad can be prepared by combining a wide variety of vegetables: potatoes, beets, carrots, cucumbers, onions, etc. They also go well with other products: chicken, ham, cheese, eggs … Depending on the selected additional components, the calorie content, nutritional value and usefulness of the salad will depend. An appetizer can be made by mixing all the products together with the dressing, or by laying them out in layers and smearing them with sauce. The choice of the filling itself is also not limited. It can be classic mayonnaise, sour cream, or a mixture of mayonnaise and sour cream. And for a more dietary dish, it is better to use vegetable oil, soy sauce, lemon juice, etc.
Lucky for those housewives who prudently prepare conservation for the winter. Then you can at any time get a jar of pickled mushrooms from your stocks and quickly prepare a delicious salad.
- Caloric content per 100 g - 45 kcal.
- Servings - 4
- Cooking time - 15 minutes for slicing food, plus time for boiling beets and carrots
Ingredients:
- Beets - 1 pc. (big size)
- Carrots - 1 pc. (big size)
- Pickled cucumber - 2 pcs.
- Pickled mushrooms - 250 g
- Refined vegetable oil - for refueling
- Salt - pinch or to taste
Cooking vegetable salad with pickled mushrooms:
1. Pre-boil the beets in salted water until tender. The cooking time usually takes about 2 hours, so consider this point before you start preparing the salad. After the root vegetable is completely cooled, to speed up this process, you can cut it into 2-4 parts. In addition, beets can be baked in the oven in foil at 180 degrees. The cooking time is the same as when cooking, but more useful vitamins are stored in the baked vegetable. After that, peel the beets and cut into cubes with sides of 5-8 mm.
2. Do the same with carrots: boil (or bake), chill, peel and slice.
3. Remove the pickles from the brine and wipe with a paper towel. Then cut to the same size as the previous vegetables.
4. Place the pickled mushrooms in a sieve and rinse under running water, blot with a paper towel and cut into strips or cubes.
5. Put all the chopped foods into a bowl: beets, carrots, cucumbers and mushrooms. Season them with vegetable oil and season with salt.
6. Stir the ingredients until smooth and refrigerate for half an hour.
7. Serve the salad to the table as an independent dish or as an appetizer to a meat steak or any side dish.
See also a video recipe on how to make a pickled mushroom salad with vegetables.
