Vinaigrette is a lean salad of boiled beets, potatoes, carrots, pickles, green peas. Such a salad is seasoned with vegetable oil, vinegar is added, less often mayonnaise. Of course, the vinaigrette does not have to be only vegetable. If desired, you can add meat, fish to it. You can make the vinaigrette more original and festive by adding mussels to it.
Mushroom vinaigrette recipe
Ingredients:
- 7 pickled or salted mushrooms;
- 2 potatoes, 2 carrots;
- 1 beet;
- 120 g of cauliflower;
- 50 g of green peas;
- boiled egg;
- sour cream, sugar, salt, dill.
Boil beets, carrots and potatoes, chill, peel, cut into cubes. Boil the cauliflower separately, disassemble into small inflorescences.
Rinse pickled or salted mushrooms, chop, chop an egg. Mix everything, add green canned peas, salt. Season the vinaigrette with sour cream, sprinkle with herbs, garnish with lettuce leaves and whole mushrooms if desired.
Mussel vinaigrette recipe
Ingredients:
- 200 g of boiled mussels;
- 4 potatoes;
- 3 carrots;
- 3 beets;
- 2 pickled cucumbers;
- 100 g sauerkraut;
- 50 g green onions;
- 2 tbsp. tablespoons of vegetable oil, vinegar;
- 1 teaspoon of sugar.
Simmer the mussels in a container with a closed lid in a little water with the addition of pepper, onions, bay leaves (20 minutes will be enough). Chill ready-made mussels, cut.
Carrots, potatoes, beets, boil, peel, cut into slices. Cut the pickles in the same way. chop green onions, squeeze cabbage.
Mix all prepared ingredients, season with vinegar and vegetable oil, salt and pepper. Add ready-made mussels, the vinaigrette is ready.
