Salad "Vinaigrette" - A Step By Step Recipe With A Photo

Salad "Vinaigrette" is a frequent guest on our table. A vegetable and hearty salad that is guaranteed to cheer you up even on the gloomiest day. My beloved grandmother taught me how to cook.

Cooking description:

Today I will tell you how to make a wonderful salad "Vinaigrette", which our family loves with all their hearts. What I really love about this salad is that it uses affordable and well-known products that every housewife has in the kitchen, and the result is so beautiful and delicious! Bright beets, sweet carrots, hearty potatoes, green peas, and a sour pickle. Beans give an unforgettable silky taste, while onions and herbs refresh our vinaigrette. Add fragrant oil - and such a simple but delicious salad is ready.

Purpose: At the festive table / Inexpensive

Main ingredient: Vegetables / Legumes / Potatoes / Beets

Dish: Salads / Vinaigrette

Cuisine geography: Russian cuisine

Ingredients:

• Boiled potatoes - 3 Pieces (medium size)
• Boiled beets - 3 Pieces (medium size)
• Boiled carrots - 3 Pieces
• Canned Green Peas - 1 Can Pieces (I take a small one for 200 g)
• Canned Beans - 1 Can Pieces (Small 200g Can)
• Pickled Cucumber - 2 Large Pieces
• Salt - 1 Pinch
• Sunflower oil - 50 Milliliters (for refueling)
• Greens - To taste Milliliters
• Onions - 1 Piece (medium size)

Servings: 10

How to cook "Vinaigrette salad"

1 Thoroughly wash vegetables, potatoes, beets and carrots, put in a saucepan, cover with water and put on fire. It takes about 25-30 minutes to cook potatoes and carrots, the beets need to be held for about an hour and a half. 2 When the vegetables are cooked and once they have cooled, peel and cut into small cubes. Cut the pickled cucumbers into the same cubes. Open the canned peas and beans, drain the jar and add them to the vegetables. 3 Cut the onion into small cubes. Rinse and dry the greens, chop finely. Season with salt and oil.