The most popular among winter salads is undoubtedly the vinaigrette. Bright and healthy, budget and tasty salad is loved and cooked everywhere!

Food for the salad is always at hand, it does not require exotics like avocados or off-season “plastic” vegetables - beautiful, but unhealthy and expensive, which are dazzled by current markets. Everything necessary for the salad is growing in our latitudes, and what could be more useful than the “native” vegetables and fruits?


You can cook a vinaigrette as an addition to a meat dish and a side dish for dinner - or serve it as a hearty, but dietary dish for the holiday. Here is what a versatile salad. And very beautiful! By the way, you can make a vinaigrette in different ways, changing only the method of mixing products - you will have completely different-looking salads. How? Now find out!

Ingredients for making vinaigrette:

  • Potatoes - 5-6 pcs. large or 8-10 small;
  • Carrots - 2-3 pieces. large or 4-5 small;
  • Beets - 1-2 large or 3-5 smaller;
  • Bulb onion - 1-2 pcs .;
  • Pickled Vegetables - 2-3 pcs .;
  • Sauerkraut - 100-150g;
  • Beans - a jar of canned or dry cup (boil);
  • Salt, ground black pepper to your taste;
  • Unrefined sunflower oil (it is more fragrant) - 3-5 tablespoons;
  • Greens for decoration.

How to cook a vinaigrette

Carefully wash all root vegetables for a vinaigrette with a brush so that the skin becomes clean and boil in the peel to softness. Since the potatoes are cooked faster than carrots and beets, it is better to boil in different containers. Also, boil the beans separately if you are using non-canned.

When the vegetables are soft, pour out the water in which they are boiled and pour over cold water - let them stand for about 5 minutes, then it will be easier to peel.


Peel vegetables and cut potatoes, carrots, cucumbers, beets into cubes. Finely chop the onion, add the beans, cabbage, salt and pepper. But hey shuffle! Vinaigrette can be made different.

If you want a colorful vinaigrette - first mix everything except beets, salt, pepper, mix. Then season the vinaigrette with sunflower oil and mix thoroughly again (if you first add oil and then salt and pepper, the oil film will not allow the spices to combine with the products, and it will seem to you that the vinaigrette is not salted).


Then add the beets and stir again. Each vegetable retains its color: white, orange, beige, raspberry, green! Such a vinaigrette is called “calico” - probably because it looks like a colorful colorful chintz.


And if you mix all the ingredients at once and mix, and then fill with oil, you get a “ruby” vinaigrette. Slices of vegetables stain beet juice, in the first case, the oil envelops them, and they remain unpainted. Both options look elegant - choose which vinaigrette you like best.

Do you know? The name of the dish comes from the French vinaigrette sauce - widespread in Europe, as well as salad dressing based on vinegar, olive oil and mustard in pre-revolutionary Russia. The name of the sauce comes from the diminutive form fr. vinaigre (vinegar).

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