Vinaigrette is a lean salad of boiled beets, potatoes, carrots, pickles, green peas. This salad is seasoned with vegetable oil, vinegar is added, more rarely, mayonnaise. Of course, not necessarily vinaigrette should be only vegetable. In it, if desired, you can add meat, fish. You can make the vinaigrette more original and festive by adding mussels to it.
Pick your recipe
Mushroom Vinaigrette Recipe
Ingredients:
- 7 pickled or salted mushrooms;
- 2 potatoes, 2 carrots;
- 1 beetroot;
- 120 g of cauliflower;
- 50 g of green peas;
- boiled egg;
- sour cream, sugar, salt, dill.
Boil beets, carrots and potatoes, cool, peel, cut into cubes. Boil cauliflower separately, disassemble into small inflorescences.
Rinse pickled or salted mushrooms, chop, chop the egg. Mix everything, add green canned peas, salt. Season the vinaigrette with sour cream, sprinkle with herbs, if desired, garnish with lettuce and whole mushrooms.
Vinaigrette Mussels Recipe
Ingredients:
- 200 g of boiled mussels;
- 4 potatoes;
- 3 carrots;
- 3 beets;
- 2 pickles;
- 100 g sauerkraut;
- 50 g of green onions;
- 2 tbsp. tablespoons of vegetable oil, vinegar;
- 1 teaspoon of sugar.
Stir the mussels in a dish under a closed lid in a small amount of water with the addition of pepper, onion, bay leaf (20 minutes will be enough). Cool the finished mussels, cut.
Carrots, potatoes, beets, boil, peel, cut into slices. Similarly chop pickles. chop green onions, squeeze cabbage.
Mix all the prepared ingredients, season with vinegar and vegetable oil, salt and pepper. Add the finished mussels, the vinaigrette is ready.