Classic Vegetable Vinaigrette Salad

Tasty, bright, for every day, for the whole family! Classic vinaigrette without peas is one of the most recognizable salads in Russian cuisine. In this version, it is prepared only from boiled vegetables and cucumbers, without legumes and cabbage. Aromatic sunflower oil is perfect for dressing.
cook time: 20 min
Ruby Colston
Classic Vegetable Vinaigrette Salad

Nutrition Facts (per serving)

96
Calories
6g
Fat
10g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Potato (boiled) 4 pc
Beet (boiled) 2 pc
Carrot (boiled) 2 pc
Vegetable oil 6 tbsp
Salted cucumbers 3 pc

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette without peas? Prepare the ingredients for the salad. Boil the vegetables in advance and cool. It is better to take pickled cucumbers, barrel cucumbers, and not pickled ones. I have purple onions — they are sweet and tastier for vinaigrette, but you can use regular ones.

Step 2

Step 2
Peel the boiled jacket potatoes and cut them into cubes.

Step 3

Step 3
Peel the boiled carrots and cut them into cubes approximately the same size as the potatoes.

Step 4

Step 4
Also peel the boiled beets, peel and cut into small cubes, like the previous vegetables. Identical cubes are the key to a beautiful vinaigrette.

Step 5

Step 5
Take pickled cucumbers, cut off their ends and cut them into cubes like other vegetables.

Step 6

Step 6
Peel the onion and chop as finely as possible.

Step 7

Step 7
Place all ingredients in a large bowl, add salt and mix well.

Step 8

Step 8
Season the vinaigrette with oil just before serving, as salads with dressing spoil faster. The vinaigrette is ready. Place it in a salad bowl and serve. Bon appetit!

Additional rubrics

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