Vinaigrette is a salad made from boiled vegetables, with the addition of sauerkraut and pickles. The dish is quite common and familiar to us from childhood. It was served and is served in kindergarten, school cafeteria, it is in demand in cafes and restaurants.
Honestly, there is probably no family where this salad is not prepared. It is suitable both for a casual day for lunch or dinner, and for a festive table.
Vinaigrette itself is quite a high-calorie and hearty dish. I suggest the low-calorie option, which is also satisfying and tasty enough.
I don't add potatoes and pickled or pickled cucumbers to my vinaigrette. I replaced the potatoes with red beans, which are rich in protein and vitamins. And pickled cucumbers - for lightly salted sauerkraut. Ideally, a homemade salad like this is best. Take canned red beans in your own juice, if you have the time and desire - boil yourself.
In order to speed up the cooking process, I advise you to boil the vegetables or bake them the day before, cool them down. Then you just have to cut them, season and serve them.
Ingredients:
- Canned red beans - 1 can
- Carrots - 2 pcs.
- Beets - 2 pcs.
- Red onion - 1 pc.
- Sauerkraut - 200 gr.
- Canned peas - 4 tbsp. l.
- Green onions - 1 bunch
- Sunflower oil - 3 tbsp. l.
- Ground black pepper - to taste
- Salt to taste
Prepare all the ingredients you need. Red salad onions can be replaced with onions. If desired, replace canned peas with fresh frozen peas, which are boiled in boiling water for 5-7 minutes. If you don't like or for other reasons it is not possible to add red beans, then replace them with white ones.
Peel the boiled carrots and cut into small cubes.
Finely chop the red salad onion.
Peel boiled or baked beets and cut into small cubes.
To prevent other vegetables from staining from the juice of beets - put it in a bowl, add 1 tablespoon of vegetable oil and mix.
Put chopped onions and carrots in a salad bowl. Add dry beans, canned peas, and sauerkraut.
And then - beets with butter and finely chopped green onions. Stir.
Season the salad with salt and pepper to taste. Season with fragrant sunflower oil.
Diet vinaigrette can be served immediately or covered with plastic wrap and refrigerated.
Bon Appetit!
Author: Aurica Vintu
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Your friend and assistant Vilkin!