Vinaigrette is a fast boiled beet, potato, carrot, pickles, green peas salad. Such salad is filled with vegetable oil, add vinegar, is more rare - mayonnaise. Of course, optional vinaigrette has to be only vegetable. If desired it is possible to add meat, fish to it. It is possible to make vinaigrette more original and festive, having added to it a mussel.
The recipe of vinaigrette from a gribamiingrediyenta:
- 7 marinated or salty mushrooms; - 2 potatoes, 2 carrots;
- 1 beet; - 120 g of a cauliflower; - 50 g of green peas; - boiled egg; - sour cream, sugar, salt, fennel.
Boil beet, carrot and potato, cool, clean, cut into cubes. Boil separately a cauliflower, sort on small inflorescences. Wash out marinated or salty mushrooms, chop, crush egg. Mix everything, add a green canned peas, salt. Fill vinaigrette with sour cream, strew with greens, if desired decorate with leaves of salad and the whole mushrooms. The recipe of vinaigrette from a midiyamiingrediyenta: - 200 g of boiled mussels; - 4 potatoes; - 3 carrots; - 3 beets; - 2 pickles; - 100 g of sauerkraut; - 50 g of green onions; - on 2 tablespoons of vegetable oil, vinegar; - 1 h sugar spoon. Pripustite of a mussel in ware under the closed cover in a small amount of water with addition of pepper, onions, bay leaf (there will be enough 20 minutes). Cool ready mussels, cut. Carrot, potato, beet, boil, clean, slice. Similarly cut pickled cucumbers. chop green onions, wring out cabbage. Mix all prepared ingredients, fill with vinegar with vegetable oil, salt, pepper. Add ready mussels, vinaigrette is ready.