There is one beautiful legend telling about that from where the name of vinaigrette salad appeared. Once, at the time of Alexander I's reign, at royal kitchen there was a famous cook from France. He watched work of the Russian colleagues who were engaged in preparation of salad. When they watered salad with vinegar, the Frenchman asked: "Vinegr?" In translation from French it means "wine vinegar". And there was a new name of the prepared dish.
Advantage of vinaigrette
Such habitual vegetables as carrots, beet, potatoes, cucumbers, onions traditionally are a part of vinaigrette. Each of them is incredibly useful to health since it is a source of various vitamins and minerals. Thanks to it vinaigrette is considered to be the fine dish suitable for the dietary and balanced food.
Vinaigrette is irreplaceable in winter season and also is useful to all feeding mothers.
Good point in preparation of this salad is that all vegetables are boiled directly in a peel. Thanks to it they keep the main part of the useful substances and vitamins.
Despite huge advantage of vinaigrette, caloric content its rather small. It makes about 130-150 kcal on 100 g of a ready-to-serve salad. It is possible to define the exact number of calories in salad by means of special tables. You shouldn't forget that potatoes more калориен, than other ingredients therefore you watch closely that how many potatoes you crumbled in vinaigrette. Changing at discretion quantity of components of vegetables, it is possible to reduce or increase nutritiousness of a dish.
Recipe of vinaigrette
To make salad, take 2-3 pieces of beet, 1 head of onions, 5-6 potatoes, 3 carrots, 400 g of sauerkraut, 2-3 pickles, to 1 bank of green peas and vegetable oil to taste. Boil beet, carrots and potatoes in a pan with water or in the microwave oven.
Beet can be baked in an oven. Prepared thus, it not only is incredibly useful, but also is very tasty.
Cook salad in the deep porcelain or enameled ware. Metal bowls won't be suitable for these purposes since vitamins, being oxidized, will collapse, and it will significantly reduce advantage of a ready-to-eat meal. Small cut the peeled boiled vegetables. The more small to crumble ingredients in vinaigrette, the more tasty it will turn out. Add small cubes of onions and a cucumber, the wrung-out sauerkraut and green peas to a dish. Fill salad with vegetable oil. Will approach both sunflower, and olive. However, if you decide to use a vegetable salad as the dish which is a part of the dietary menu, then it is better to give preference to olive oil. Experiment with proportions of vegetables and amount of vegetable oil. Thanks to it you will be able to make the vinaigrette which is most satisfying to your flavoring addictions. This tasty vegetable salad not only will help to support a figure in shape, thanks to small caloric content, but also will support all organism in the period of the shortage of vitamins.