How to Make Vinaigrette - 9 Best Recipes

Light and versatile vegetable snack remains among the favorite of many families. Vinaigrette is a healthy and economical dish that can be consumed even in fasting and on a diet, and to create it you will always find the necessary ingredients in stock. Inveterate culinary specialists have long understood that vegetable salad can be supplemented with many delicious ingredients. Get acquainted with unusual recipes and find out how to make vinaigrette from what is in the refrigerator.

Classic vinaigrette recipe

Experienced housewives say that vinaigrette can be supplemented with many products. Meat, fish or mushrooms can make it hearty, cauliflower and various preservation will give a spicy flavor. But the base for any recipe is usually a classic vinaigrette, and now we will consider it.

What is needed:

• potatoes - 2 pcs.;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• pickled cucumber - 2-3 pcs.;
• canned peas - 5-6 tablespoons;
• salt, pepper, bay leaf - to taste;
• sunflower oil - how much will go.

Step by step recipe:

1. Vegetables must be thoroughly washed and boiled or processed in another convenient way - steamed, in the microwave, in a slow cooker or in the oven. Peel the finished components.
2. First of all, cut the potatoes and carrots into cubes, slightly larger than the size of a pea. Next, chop the cucumbers. It is advisable to chop them a little smaller and be sure to squeeze out the excess liquid so that the salad does not drain and does not deteriorate ahead of time.
3. Peas are added to the cut, also carefully decanting the brine.
4. After this, the red root crop is chopped.To prevent the beets from staining other vegetables, they are poured with vegetable oil before being added to the general container and mixed thoroughly in a separate bowl. It seems to seal the pieces and prevents them from letting the juice.
5. Then the remaining products are salted, other spices are added to taste and watered with oil. After kneading, when all the components are protected from purple juice, beets are placed in a common bowl and the salad is mixed again.

Useful advice: in a vinaigrette there will be a grated apple by the way.

At the proposed proportions, quite a third of the fruit is a sweet and sour variety. The main rule is that it should be smaller than other components and not felt in the mouth.

Cooking with sauerkraut

One of the basic and frequently encountered components of vinaigrette is the white-footed chick. Someone puts fresh cabbage in a salad, someone quickly pickles it in warm water with vinegar and sugar, but most often they add homemade sauerkraut to the dish, which juicyly shades sweet vegetables.

The ingredients are the same as in the classic salad described above, plus 1 generous cabbage. Given acid, salt and pungency, you can either combine cucumbers with cabbage, slightly reducing their share in the salad, or choose one of the products. The taste of the salad at the same time remains the same unusual and piquant.

Cooking vinaigrette with cabbage:

1. Before adding to the remaining components, cabbage must be squeezed carefully.
2. If it is cut into long “strings”, cut them so that the cabbage looks organic in the salad.
3. Adds it to the overall capacity before the introduction of beets.

It is interesting to know: many housewives use bay leaves and peas when cooking vegetables, but it is even better to add 2-3 leaves, broken in half directly into the salad - they will give their fragrant qualities to the oil and the vinaigrette will turn out to be fragrant. Before serving, they are removed.

How to make green peas

One of the very delicious recipes is considered to be "green vinaigrette", which is prepared with fresh vegetables.

Structure:

• boiled potatoes and carrots - 2 pcs.;
• baked beets - 1 pc. (large);
• Peking cabbage (or young squirrel) - 100-150 g;
• frozen green peas - 150 g;
• onion feather - 5-6 feathers;
• vegetable oil, salt, pepper - to taste.

 

How to cook green salad vinaigrette:

1. Cut boiled vegetables into cubes, chop Chinese cabbage with convenient slices or straws.
2. Thaw the peas in advance and add to the salad.
3. Chop greens and send to the general container, pour the salad with fragrant oil and add spices, mix everything.
4. Cut the peeled beets, like other vegetables, oil in a separate bowl and put into the dish, carefully combining the components of the snack.

Diet salad is ready!

Vinaigrette with herring seasoned with special sauce

To prepare a delicious and satisfying vinaigrette with salted fish, you can use the basic recipe described at the very beginning, adding 200 g of herring or anchovies to the list of ingredients, as well as 1 onion.

The highlight of the salad is a specific spicy sauce, for which such components are needed:

• 30 g of vegetable oil;
• 30 g of wine or apple cider vinegar;
• 1 tsp mustard;
• 1 tsp Sahara;
• salt, peppers to taste.

Herring is cut into thin strips, slightly larger than vegetables, and onions - by quarters of thin ringlets. For the sauce, all components are thoroughly mixed. Onions can be pre-marinated if desired. Before serving, salad is sprinkled with herbs.

Hearty Bean Appetizer

It is very important to get proteins during fasting or dieting, so beans are often added to vegetable salads. The older generation remembers that in Soviet times, canned peas were considered a delicacy, and therefore it was replaced with white beans. Vinaigrette with it turns out very tasty and satisfying. And if you reveal some secret ingredients, the dish will become completely special.

What is needed for a vinaigrette:

• boiled potatoes - 2 pcs. (less possible due to beans, then the treat will become dietary);
• boiled carrots and beets - 2 pcs.;
• pre-cooked beans (preferably white) - 200 g;
• fresh onions - ½ pcs.;
• pickled cucumber - 2-3 pcs.;
• green onions or shallots - optional;
• salt, pepper, coriander, cloves to taste.

How to prepare this salad option:

1. Vegetables are recommended to cut into cubes up to 5-7 mm, and beans, if it is very large, can be divided in half. First, peeled potatoes and carrots are crushed, beans are added to them.
2. Cucumber and onion are chopped a little finer so that their specific tastes - acid and bitterness - complement the dish unnoticed, do not spoil the appetite. Canned pieces must be wrung out carefully before being added to a common dish.
3. Beets are cut last and processed with vegetable oil so as not to dye the rest of the vegetables.
4. At the end, chop green onions and, if desired, parsley. The main components are poured with oil, spices are added and mixed, then beets and greens are introduced.
5. Decorated lettuce should be allowed to brew for about 20-30 minutes, and then you can serve.

There is another secret for bean vinaigrette. Prepare a creamy sauce: 2-3 tbsp. l olive oil needs 1-5 tbsp. l cream, 1 clove of garlic and coriander. The sauce is introduced before the beets to replace regular oil.

A simple recipe with pickles

Vinaigrette is one of the simplest salads, however, there is no time to cook it. To speed up the process, vegetables can be baked in the microwave, then they will retain all their vitamins, and the process of assembling the dish will take 10-15 minutes.

 

The ingredients are taken as a regular vinaigrette:

• potato - 3 pcs.;
• carrots - 2 pcs.;
• beets - 1 large or 2 small;
• pickles - 2-3 pcs. - taste;
• salt, pepper and other spices to taste;
• vegetable oil - 3-4 tablespoons.

Making vinaigrette:

1. Vegetables must be washed thoroughly. Next, choose a convenient container, place a plastic bag in it, immerse the carrots and beets, pour warm boiled water and tie. On top of the package you need to make a couple of holes. In this form, vegetables are cooked in the microwave at high power for 10-15 minutes. Potatoes can be baked separately without liquid.
2. Peeled products are diced with a cucumber. To make the beets less colored, you can sprinkle the salad with lemon juice.
3. Now add spices and oil, knead the salad, after which it can be served, decorated with a leaf of parsley. The whole process will take half an hour.

Such maximally lean vinaigrette will be an excellent side dish or appetizer for meat dishes.

The original version with mushrooms

If you want to diversify the usual food - make it with mushrooms. To “play” with acid, take pickled mushrooms, and fried mushrooms come in handy for a hearty salad.

The composition of the salad "for appetizer":

• potatoes - 3 pcs.;
• beets and carrots - 2 pcs.;
• pickled mushrooms (or other mushrooms) - 200 g;
• fresh onions - 1 pc.;
• salt, ground black and white pepper, peppercorns - all to taste.
• vegetable oil for dressing.

Cooking:

1. Vegetables are boiled in advance, peeled and diced. It is recommended that the root crops be poured with oil in a separate container so that they do not stain other components.
2. In this case, it is better to chop the onion with quarter-rings so that it feels and interacts with the mushrooms. Pickled mushrooms themselves should be chopped a little.
3. All components, except beets, are mixed with oil and seasonings, only then burgundy vegetable is introduced.

This salad goes perfectly to a snack for vodka, complements fish dishes and kebabs.

The second recipe is made with pickles. In the base vinaigrette (without cabbage, but can be with peas or beans) add mushrooms fried with onions (oyster mushrooms or porcini). Season the salad with ordinary oil, peppercorns, and, if desired, rosemary. Some even eat such a dish warm.

Puff salad with sprats

Everyone knows the famous “Fish under a fur coat”, but a salad with sprats is considered exotic.In fact, the combination of vinaigrette with butterfish gives a spicy and rich taste - try it!

The base for the vinaigrette is used classic (see the first recipe), but you definitely need a onion and, in fact, a can of sprat. You can take beans, with it the salad will be no less tasty. Mayonnaise is needed for refueling, olive and lemon will do. Green onions are useful for decoration.

How to cook:

1. Salad is prepared in layers. Sprats are laid out on the bottom and wrinkled with a fork.
2. Onion is placed onion, cut into small cubes. The layer can be smeared with sauce.
3. All boiled vegetables must be peeled and chopped on a grater.
4. Potatoes are laid on top of the onion, smeared, followed by carrots, then again the sauce.
5. Next are cucumbers and peas / beans, a layer of sauce, finally beets are planted.
6. A hat of salad is also greased and sprinkled with herbs. It is necessary to give the components a drink for 30-45 minutes, after which it is solemnly served.

This is a festive version of the salad. But you can make a snack easier. Onions and sprats, divided into slices, are added to a regular vinaigrette. Mayonnaise is not needed, the products are sprayed with lemon juice, seasoned with salt, white and black pepper, as well as vegetable oil, mix the composition thoroughly. Done!

Delicious squid vinaigrette

A simple and at the same time an unusual recipe few know, but this is a very interesting and also useful combination. Such a salad is suitable for dietary nutrition - it is completely non-greasy, but rich in protein and fiber.

To the classic recipe already described at the very beginning, you need to add the onion, half a lemon and 200 g squid.

Fillet is fried in oil for 3-5 minutes, cut into small slices and introduced to the basic components, before adding beets. Together with oil and spices, the salad is seasoned with lemon juice.

Important to remember! No matter how you cook vinaigrette, this product is considered one of the perishable. It should not be stored outside the refrigerator, and at low temperatures can stand for no more than 18-24 hours!

DIY vegetable decoration

What is a festive or children's table without decorations? Magicians have to engage imagination to make dishes attractive and presentable. Here are some suggestions on how to quickly and easily create jewelry from vegetables at home.

Simple flowers

Carrots and peas are best:

1. Take a boiled root crop and make 5-6 longitudinal grooves on it with a corner of any depth. Got a cylinder resembling carambola fruit.
2. Now carrots can be cut across into thin slices, getting "flowers".
3. The middle can be made out of peas or rings of chopped olives, the edges are decorated with dill and parsley, and a few onion rings can be sketched below.

Another way is to cut the carrots with conical rings. Then you get a kind of funnel of different diameters. You can beat the bouquet in the same way.

Roses

To make such a bud, a thin slice can separate the carrot layer in a spiral. Do the same with lemon slices.

To create a cucumber decoration, it must be cut into very thin plates across the diagonal. Twist one slice into a tube, which will serve as the middle, and lay the rest around it. The core can be decorated otherwise with 3 peas. Real pink petals resemble basil.

Leaves

If you make transverse angular grooves in a circle on carrots and cucumbers, and then cut the vegetables along, you get something like fir trees or petals. But the main thing in all this beauty is the taste of a dish prepared with love!

Vinaigrette is famous for the fact that you can play the proportions of the components to your taste: someone loves better - then put more beets and carrots. Someone likes a sour shade - a cucumber can be combined with sauerkraut, and onions can be pickled. Other housewives tend to make the treat less caloric. Then remove the potato component, replacing it with beans or even cauliflower.A hearty salad is prepared with fatty herring or mushrooms. Experiment, perhaps the best vinaigrette recipes are yet to come!