Vinaigrette is a favorite vegetable salad. In less than an hour, he prepared a wonderful vinaigrette for breakfast. Quick, tasty and stress-free.
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As it turned out, vegetable salad – vinaigrette can be easily and simply prepared for breakfast. After all, breakfast is the most important meal of the day. You can prepare breakfast in less than 45 minutes. And this is not fast food on a street corner, or food in a “restaurant” with “free cash registers” on the square. Yesterday, in less than an hour, I prepared a wonderful vinaigrette for breakfast. Quickly and practically without straining.
A small digression. The outstanding Soviet scientist and author of culinary books V. Pokhlobkin wrote that Russian cuisine practically did not know salads until the 19th century. Vegetable salad vinaigrette is not originally a Ukrainian dish, as many believe. Although, along with Olivier salad, vinaigrette is called “Ukrainian salad” in the West. Usually, our salad is made from boiled beets, potatoes, carrots with the addition of salted or pickled cucumbers, onions or green onions, sauerkraut, and boiled beans. The salad is dressed with sunflower oil.
Vinaigrette (from French: vinaigrette) is not a salad at all. This is a salad dressing. Based on wine vinegar and olive oil. It was used for dressing green salads.wikipedia
Від початкового варіанту залишилася лише назва – вінегрет. Багато хто, перш ніж написати слово «вінегрет», напевно замислюються над «і» або «е». Пам’ятайте, є вино. Все просто.
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Vinaigrette with beans
As it turned out, vegetable salad - vinaigrette can be prepared easily for breakfast. Breakfast is the most important meal of the day. You can prepare a delicious breakfast in less than 45 minutes.
- Red beet - 2 pcs.
- Carrot - 2 pcs.
- Potatoes - 2 - 3 pcs.
- Pickled cucumber - 2 - 3 pcs.
- Sweet or green onion - 1 pc.
- Fresh cucumber - 1 pc.
- Beans (optional) - 50 gr.
- Salt, sunflower oil, wine vinegar (optional) - to taste
Let's prepare the vinaigrette. Fresh vegetables, the usual set that is almost always in the fridge. Prepare potatoes, beets, carrots, fresh and salty (not pickled!) cucumbers, sweet onions, or several stalks of green onions.
Put the cucumbers and onions aside. Let them lie down for now. Wash potatoes, beets, and carrots thoroughly. It is necessary to bake vegetables until they are fully cooked. The fastest way to do this is in a household microwave. Pierce the beet with a thin knife all the way through so that steam comes out of it during cooking. The potato must also be pierced with a knife, and in 2–3 places. Carrots are very difficult to peel after baking, so peel the carrot with a sharp knife, scraping off the top layer. Then dry the carrot with a napkin and grease with a small amount of vegetable oil, about a quarter of a teaspoon. Place all the vegetables on a large plate and microwave on full power. The potatoes will be ready in 8–10 minutes. It is easy to make sure of this by piercing it with the tip of a thin knife. Remove the potatoes immediately and continue cooking the carrots and beets. Carrots will be ready in 12–13 minutes. Beets are cooked a little longer, more than 20 minutes.
Vegetables dry out quickly, even in the air. Peel the dried potatoes. Boil the beans. It is ideal to soak the beans in the evening, then they cook well. By the way, ready boiled canned beans are also on sale. Peel the beets separately, trying not to let the beets color all the other vegetables.
Cut the potatoes and carrots into small cubes. Cut pickles into the same cubes as other vegetables. Peel the fresh cucumber and cut it. Peel and chop the onion, preferably sweet. By the way, sometimes it is excellent to marinate onions for a short time, just a few drops of wine vinegar. In addition, it is delicious to use green onions instead of onions. But that's up to you.
Put all the chopped vegetables and beans in a salad bowl or bowl. Salt to taste and leave for a short time.
Cut the peeled beets into cubes, put them in a deep bowl. Water the beets with 1 tbsp. l. sunflower oil mixed with 3–4 drops of wine vinegar. Mix First, the fatty film on the surface of the beets will greatly reduce the coloring of other vegetables in the vinaigrette. Secondly, it is worth noting that vinaigrette is a sauce made of vegetable oil and acid (vinegar, lemon).
Mix beets with other vegetables, if desired, you can additionally add sunflower oil. The vinaigrette is tasty right away, while the vegetables are still slightly warm.
It turns out a wonderful breakfast. Fast and useful.
More and more often I think that the less time you spend on cooking, the tastier it turns out.
Vinaigrette is a favorite vegetable salad.
You can add beans and sauerkraut if you wish – the salad will not get worse.
Serving Size4 servings
Amount Per Serving Calories 448Total Fat 50gSaturated Fat 9gSodium 1mgCarbohydrates 2,5gSugar 2,5g
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