Vinegret Russian Vegetable Salad
Join me to learn how to make Russian Vinegret (Vinaigrette). Super quick and easy recipe that only calls for few simple ingredients, and results in healthy and delicious dish.
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How To Make Russian Vinaigrette Salad
This video shows viewers how to prepare a colorful Russian salad, complete with a delicious dressing. The veggies in the salad contains lots of fiber, vitamins and minerals while the salad dressing provides plenty of healthy fats.
Vinaigrette very popular Russian salad
Vinaigrette (Russian: винегрет) is a very popular Russian salad with a French name and possibly German or Scandinavian roots.
A similar salad was first mentioned in a cookbook by the end of the 18th century. Vinaigrette became popular especially during the Soviet era, because this delicious dish could be made from very simple ingredients.
The name “vinaigrette” suggests the salad dressing consists of vinegar, oil and mustard. But for the Russian vinaigrette salad, normally plain vegetable oil is being used. Anyway, you can argue about taste very well: Some connoisseurs could not imagine a vinaigrette salad without canned peas. Others take apples instead of carrots, add fish, meat or boiled eggs to the salad. There are even recipes with a salad dressing of mayonnaise or sour cream. We would like to introduce you to a Russian vinaigrette variant from Mix Markt.
Easy Russian Vinaigrette Beet Salad Recipe
Easy Russian Vinaigrette Mushrooms Garbanzo Beans Corn Beet Salad Recipe
Ingredients:
3 large beets
1 large potato
3 carrots, peeled and cut into fourths lengthwise
1/2 red onion, diced
3 pickles, diced
10 marinated mushrooms, diced
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green peas, drained
5 green onions, chopped
1 1/2 tablespoons vegetable oil
2 tablespoons chopped fresh dill, or more to taste
Directions:
Place the beets and potato into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil until the vegetables are tender, 30 to 45 minutes. Drain the beets and potato, and let cool completely. Remove peels when cool; cut into 1/4-inch dice.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, about 5 minutes depending on thickness. Remove from steamer, and let cool completely. Dice when cool.
Place the beets, potato, carrots, red onion, pickles, marinated mushrooms, garbanzo beans, black beans, corn, green peas, and green onions into a large salad bowl, and gently stir to combine. Drizzle in the vegetable oil, stir again, and garnish the salad with the fresh dill to serve.
Nutrition
Calories: 231 kcal 12%
Fat: 4.1 g 6%
Carbs: 44.3g;14%
Protein: 8.1 g 16%
Cholesterol: 0 mg 0%
Sodium: 506 mg 20%
Based on a 2,000 calorie diet