Vinaigrette salad
Good old vinaigrette. It will never go out of «culinary fashion» and every hostess has her own recipes for this salad. And I prepare it this way.
Composition:
- large beets – 3 pcs.
- potatoes – 3 large or 5 medium-sized tubers
- carrots – 2 medium sized pieces .
- onion – 1 piece
- fresh or frozen green peas (can be replaced with canned) – 400 gr.
- pickled cucumbers – 3 pcs.
- squashed cabbage – 300 gr.
- If desired, beans – 200 gr.
- vegetable or olive oil
Cooking the vinaigrette:
I recommend cooking beets in this recipe. But if you don't have an oven, you can simply boil the beets until tender. Boil the potatoes and carrots until tender and peel them. It is important to peel potatoes hot, then they will not get a grayish color.
Frozen green peas should be boiled in boiling water for 3 minutes, so that the peas do not lose their density and color. To do this, drop them into boiling, lightly salted water for 3 minutes and take them out with a skimmer.
If you don't have frozen peas, you can use canned peas.
Finely chop the peeled potatoes, beets, carrots, onions, cucumbers and sauerkraut. The more finely chopped the vegetables are, the tastier the salad. If you like beans in salads, then it is necessary to boil them in salted soda. If you don't have beans or sauerkraut, you can make a salad without them.
Mix potatoes, carrots, onions, beets, peas, cabbage and beans, salt, pepper and dress with olive or vegetable oil.
Bon appetit!
