It will be even more useful: what simple ingredient should be added to the vinaigrette
Vinaigrette is a dish that can be eaten every day, especially during fasting. But to avoid getting bored with it, you can combine some products. For example, use chickpeas instead of peas.
The vinaigrette will become even healthier and tastier if you add apples to it. You can also pour off some of the salad and add canned corn to it.
Read also: Klopotenko's vinaigrette recipe: the chef advised not to cook vegetables
Here is a recipe for vinaigrette with apples. Prepare the following ingredients:
- Beets (large) - two pieces
- Sweet and sour apple - two pieces
- Carrots - two pieces
- Potatoes - two pieces
- Pickled or salted cucumber - 2 pieces
- Green onions - half a bunch
- Mustard - 0.5 tsp.
- Salt and ground black pepper at will
- Sunflower oil - 3 tbsp.
- Lemon juice - 1 tsp.
How to cook
Boil and cool the potatoes, beets, and carrots without peeling them. Boil beets for about 50-60 minutes, and potatoes, and carrots for 25-30 minutes.
Peel the boiled vegetables.
Cut the beets into small cubes, put them in a bowl, pour in some sunflower oil, and mix.
Peel and dice the carrots and potatoes and add them to the beets.
Then chop the salted or pickled cucumbers and add to the salad. Peel and seed the apples, cut them into cubes, sprinkle with lemon juice, and add to the bowl with the chopped vegetables.
Rinse, dry, and chop the green onions thoroughly and add them to the salad bowl. Add salt, pepper, and mustard. Then season with oil and mix well.
Earlier, we wrote about 8 mistakes that spoil chops during cooking, making them look like rubber soles.
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