Vinaigrette is one of the most popular, delicious, and inexpensive salads available. It's relevant at any time of year, but especially during colder periods, as it's a treasure trove of beneficial vitamins and minerals. We've gathered 10 step-by-step recipes for you on how to make classic vinaigrette. Enjoy your meal!
1. Vinaigrette with Beans and Herbs – Classic Recipe
Vinaigrette with canned beans turns out very nutritious and hearty, so it can safely be served as a standalone dish.
You will need: 0.5 kg beets, 2 carrots, 3 pickled cucumbers, 1 can canned beans, 3 potatoes, 1 onion, dill and parsley greens, green onions, 5 tbsp. vegetable oil, ground black pepper.
Preparation:
1. Mix the sauerkraut, squeezed of juice, with rinsed beans. Peel boiled vegetables and raw onion, wash and dry the herbs.
2. Cut carrots, potatoes, and cucumbers into small, uniform cubes. Transfer to the cabbage and beans.
3. Dice the onion and beets, finely chop the green onions, add to the salad bowl with the other ingredients, dress with homemade sunflower oil, season with salt and a pinch of pepper, and refrigerate for several hours. Before serving, sprinkle the vinaigrette with chopped herbs.
2. "Pre-Revolutionary" Vinaigrette
Be sure to try this vinaigrette recipe from 1904. It turns out that back then, this salad was prepared quite differently!
You will need: 2 boiled potatoes, 1 boiled beet, 70 g white cabbage, 2 pickled cucumbers, 80 g boiled beans, 150 g oven-baked pike perch fillet, 60 g marinated mushrooms, 2 tbsp. capers, 1 tbsp. sugar, 50 ml 5% vinegar, 1 tbsp. mustard, a pinch of ground black pepper, sea salt, 3 tbsp. vegetable oil.
Preparation:
1. Pour boiling water over the shredded cabbage for 10 minutes, then drain in a colander and squeeze by hand. For the dressing, mix vinegar, oil, sugar, pepper, and mustard.
2. Dice the cucumbers, mushrooms, potatoes, and beets, mix everything in a bowl. Add cabbage, beans, and capers to the vegetables.
3. Before serving, add the diced pike perch fillet, pour the dressing over it. Let the vinaigrette steep for half an hour and serve.
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3. "Peasant" Vinaigrette
Vinaigrette with fried mushrooms and salami can safely be served as a main course for dinner.
You will need: 4 boiled potatoes, 2 pickled cucumbers, 6 champignons, 200 g salami, 2 onions, 1 cup fresh cranberries, 2 tbsp. tomato sauce, a pinch of hot chili pepper, 120 ml sunflower oil, 2 tbsp. apple cider vinegar.
Preparation:
1. Place the onion, cut into quarter rings, in a bowl, pour over a mixture of vinegar, spices, and tomato sauce. Lightly salt and mix, let it marinate.
2. Arrange the salad on a flat plate in a mound: first the julienned potatoes, then the finely chopped mushrooms fried in a dry pan, then the diced cucumbers, and salami.
3. Garnish the vinaigrette with marinated onions, generously pour sauce over it, and sprinkle with cranberries.
4. Vinaigrette with Herring
For this vinaigrette, it's recommended to cook the vegetables in a multicooker. This will save time and help the products retain their vitamins.
You will need: 4 potatoes, 1 large carrot, 1 medium beet, 2 herrings, 100 g olives, 1 bunch green onions, 1 can canned beans, 1 fresh cucumber, 5 tbsp. unrefined vegetable oil.
Preparation:
1. Dice the peeled vegetables, layer them in the multicooker container for steaming. Fillet the herring and chop finely.
2. Mix the cooled vegetables, herring, finely chopped olives, green onions, and cucumber, add the rinsed beans. Dress with aromatic oil.
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5. Diet Vinaigrette
If you're on a diet or observing a fast, this recipe is essential for you. The vinaigrette turns out delicious, hearty, and very vibrant.
You will need: 2 boiled beets, 1 can each of canned beans and corn, 200 g frozen green peas, 350 g sauerkraut, juice and zest of 1 lemon, 1 bunch green onions, 3 tbsp. soy sauce, 4 tbsp. olive oil.
Preparation:
1. Mix soy sauce, lemon juice and zest, olive oil - this will be the vinaigrette dressing.
2. Diced beets should be drizzled with olive oil so they don't stain the other ingredients in the salad. Mix with green peas boiled for 3 minutes, squeezed cabbage, corn, and beans.
4. 30 minutes before serving, add green onions to the vinaigrette and dress with the sauce.
6. Vinaigrette with Green Peas
A simple and very delicious appetizer vinaigrette, its main "highlight" is the aromatic dressing.
You will need:
For the salad: 1 boiled carrot, 1 boiled beet, 1 can green peas, 1 can canned corn, 1 onion, 2 pickled cucumbers.
For the dressing: 2 tbsp. apple cider vinegar, 3 tbsp. olive oil, 1 tsp. sea salt, 0.25 tsp. ground pepper, 1 tbsp. Dijon mustard.
Preparation:
1. Cut beets and carrots into thin strips, onion and cucumbers into small cubes, mix in a large salad bowl. Drain liquid from green peas and corn, add to vegetables.
2. Whisk the dressing ingredients with a blender. Pour the sauce over the vinaigrette, mix, and let it steep.
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7. "Winter" Vinaigrette
This "white" vinaigrette recipe will be appreciated by those who don't eat beets in any form. A delicious and unusual salad!
You will need: 2 boiled potatoes, 150 g sauerkraut, 1 onion, 1 can white canned beans, sea salt and ground pepper.
Preparation:
1. Mix diced potatoes and onion in a salad bowl. Add squeezed sauerkraut and wait 10 minutes; during this time, the onion will marinate in the sour cabbage juice and lose its bitterness.
2. Add rinsed beans, sea salt to the vinaigrette, and dress with aromatic vegetable oil.
8. Meat Vinaigrette
A delicious and hearty vinaigrette with boiled beef and vegetables, especially appreciated by men.
You will need: 1 beet baked in foil, 3 boiled potatoes, 200 g boiled beef, 1 can canned green peas, 3 boiled eggs, 0.5 bunch each of green onions and parsley, sea salt, 2 pickled cucumbers, mayonnaise.
Preparation:
1. Dice meat, eggs, and potatoes into small cubes. Cut cucumbers into thin strips. Dice the beet as well, but before adding it to the salad, dress it with vegetable oil, otherwise it will stain the entire vinaigrette crimson.
2. Mix the chopped ingredients, add peas, chopped onion and herbs, dress with mayonnaise, salt, and pepper.
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9. Vinaigrette with Honey-Mustard Sauce
A piquant dressing with honey and mustard transforms an ordinary vinaigrette into a culinary masterpiece!
You will need:
For the salad: 4 potatoes, 2 carrots, 2 beets, 150 g boiled beans, 5 pickled cucumbers, 1 red onion, sea salt.
For the dressing: 1 tsp each of honey, vinegar, and mustard, 2 cloves garlic, and 50 ml unrefined sunflower oil.
Preparation:
1. Wash beets, potatoes, and carrots with a brush, wrap in foil, and bake in the oven. Then peel and cut into small cubes.
2. Add chopped onion and cucumbers to the vegetables, add beans. Whisk the dressing ingredients with a fork, dress the salad.
10. Vinaigrette in Beets
A beautiful, appetizing, and delicious festive vinaigrette. The interesting presentation in "cups" made from boiled beets will make this salad the centerpiece of any table!
You will need: 2 boiled beets, 2 baked carrots, 3 boiled potatoes, 1 bunch green onions, 2 pickled cucumbers, sea salt, and vegetable oil.
Preparation:
1. Cut potatoes, carrots, and one beet into thin strips or small cubes, whichever you prefer. Cut the remaining beet in half lengthwise, scoop out some of the flesh with a teaspoon and chop it into the salad, grease the inside of the halves with oil.
2. Mix all salad ingredients, season with salt and vegetable oil, fill the beet "cups". The vinaigrette is ready!