Boiled vegetable salad - vinaigrette - everyone knows and loves. It is good at any time of the year, as it consists of completely affordable products, is easy to prepare and very tasty. And this dish is also a salvation for those who follow the figure and weight: you can make it contain a minimum of calories, but maximum benefit for the body.

How many calories are in a salad?

 

Vegetables that are included in the vinaigrette: beets, carrots, cucumbers, cabbage and others - do not contain many calories. And when cooking (fresh dishes are not used for this, except cabbage in some recipes), they also lose some of the calories. To prepare a diet vinaigrette (a classic recipe with peas will be the basis for it), you need to exclude potatoes and do with a minimum of dressing. It can be made from three percent vinegar, ground pepper, salt and a small amount of vegetable oil. Under such conditions, the average calorie content of 100 grams of salad will be within 65 kcal. And if you take one oil - up to 74 - 85 kcal. It will turn out to achieve a record minimum of 35 kcal per 100 grams. To do this, boiled and chopped carrots, beetroot, peas from a jar are mixed with herbs, practically do not salt (or just a drop), and kefir with the lowest percentage of fat content is added as a sauce or mixed with low-fat cottage cheese. So you will not have to worry about the figure, but the benefits for the body are great: there are a lot of microelements and vitamins in the dish.

The easiest recipe

Classic vinaigrette is prepared from the main list of products, without which the salad will cease to be this very vinaigrette.

For him we need:

  • potato (5 medium sized tubers);
  • large head of onion;
  • three carrots (large);
  • beets (a pair of small or one larger root crop);
  • pickles (you can also pickled or pickled, five is enough);
  • green canned peas (350 gram jar);
  • vegetable oil (a third of a glass);
  • salt (you can do without it).

What do we do next?

  1. We thoroughly wash the vegetables (with the exception of onions) from dirt and cook (right in the peel, you do not need to salt water).
  2. We take out everything when the fork begins to easily enter the root crops, but does not fall apart. (Beets will cook longer than others). Cool down.
  3. Now we clean the peel (it can be easily removed), cut everything into medium-sized cubes or cubes
  4. Do not forget to peel the onion, chop it. We do the same with cucumbers (if you want the salad to be softer and not crunch on your teeth, free them from the skin).
  5. We collect everything in a deep bowl or saucepan, pour in peas, season with oil and mix.
  6. The process is finished, you can lay out in portions and start eating.

When you want a salad to be colored, you need to mix all the vegetables without beets first. Then add vegetable oil to the cut beetroot, and only then add it to the overall composition. If you put everything at the same time, the vinaigrette will acquire a uniform dark pink color.

With herring for a piquant taste

Often, housewives add herring to a classic vinaigrette. Firstly, it goes well with boiled potatoes and beets. Secondly, it gives a taste of originality. And thirdly, it makes the salad more satisfying.

It is necessary to prepare the following components:

  • 200 - 250 grams of potatoes, carrots (boiled);
  • 300 - 350 grams of boiled beetroot;
  • 200 to 250 grams of sauerkraut and green peas;
  • 150 - 200 grams of pickles;
  • Atlantic herring (piece);
  • small onion;
  • a pair of green onion feathers (for decoration);
  • vegetable oil (you can "live" for the aroma);
  • salt (optional).

Vinaigrette with herring is prepared very simply.

Stages of cooking step by step:

  1. All vegetables (cooked and cooled ahead of time) are cut into small pieces.
  2. Do the same with cucumbers and onions.
  3. Add vegetable slicing into a common bowl.
  4. Open the jar with peas, drain the brine. We add peas to our mix of vegetables.
  5. Squeeze cabbage from excess juice and also put in a bowl (first finely chopped).
  6. It was the turn of the fish. We disassemble it, free from the seeds, and cut the fillet into cubes the size of vegetables.
  7. Add to the salad, season with oil and mix.
  8. The final touch - sprinkle with chopped onion feathers. Now you can serve food on the table.

To cook vegetables at one time, choose them about the same size.

Carrots and potatoes can be put in one pan. Beetroot is prepared separately and longer (depending on the hardness and size of the fruit).

Puff with mayonnaise

 

This is one of the variations of vinaigrette with a somewhat unusual consistency and dressing: all components are rubbed with a grater and laid in layers, and mayonnaise acts as a sauce.

To implement the recipe you will need:

  • 200 to 250 grams of cooked beets;
  • the same number of pickled cucumbers and fresh apples (better than green, sweet and sour varieties);
  • 150 - 200 grams of onions and boiled carrots;
  • small onion;
  • 300 to 350 grams of boiled potatoes;
  • three to four hard boiled eggs;
  • jar of canned green peas;
  • salt (optional);
  • mayonnaise.

Once everything is assembled, we proceed to cooking.

  1. Boiled vegetables and eggs, fresh apples are processed on a grater with small cells.
  2. Pour finely chopped onions with boiling water. After about fifteen minutes, drain the liquid, and wash the onions under a cold stream.
  3. Cucumbers turn into small cubes.
  4. At the bottom of a spacious salad bowl, put a layer of potatoes. Slightly add and cover with mayonnaise.
  5. The next is carrot. Then again the sauce.
  6. Then, in turn, onions, peas, cucumbers and eggs (do not forget to grease each layer with sauce).
  7. Apples go last but one, and a layer of beetweed lies on top.
  8. We give our salad vinaigrette to infuse and pleasantly surprise guests.

Add sea kale

Now let's see how to make a vinaigrette even more unusual. The list of products is quite impressive, but they are all available and inexpensive. And the salad is a noble one.

It includes the following ingredients:

  • cabbage: pickled squirrel (200 g), or dry sea (100 g), or frozen sea (0.5 kg);
  • salted tomatoes - a couple;
  • boiled vegetables - carrots (one large root crop), beets (not too big);
  • pickled berries (lingonberries, cherries or plums) - two tables are enough. spoons;
  • dill, parsley (literally a couple of green twigs);
  • one (two possible) pickles;
  • a pinch of ground ginger and freshly ground black pepper;
  • 60 - 80 g of fish (canned salmon can be);
  • green peas (enough two or three tables. spoons);
  • ½ cup soy mayonnaise;
  • salt (to your taste).

We begin to create a culinary miracle.

  1. To dry seaweed (she had already spent about three hours in the water), add a couple of glasses of boiling water. We are waiting for it to boil. We clean in a colander. If we use ice cream, you need to lower it in a liter of salted boiling water and cook for three to five minutes. Then - in a colander, to have a good glass. Pressed white pickled fermentation from brine.
  2. We crumble the fish or knead with a fork.
  3. We cut all vegetables: beets and carrots - into cubes, cucumbers with tomatoes - neat little rings.
  4. We put them in a deep salad bowl, there too - cabbage.
  5. Then we send fish, peas, greens to the dishes. Do not forget about the berries. Season with spices and salt. Now the turn of mayonnaise.
  6. Mix and try. Consolidation!

If vegetables are not boiled in water, but wrapped in foil and baked in the oven, all useful substances will be preserved in them, and the salad will acquire a rich taste.

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