Description
Autumn came, near, and winter is the time of such vitamin salads and vinaigrettes. Vinaigrettes there are a large variety of options. I will share with you how I sometimes make here is such a delicious vinaigrette.
Ingredients
-
Beets
3 piece
-
Carrots
1 piece
-
Potatoes
2 piece
-
Pickled cucumber
1 piece
-
Red onion
1 piece
-
Apple
1 piece
-
Green peas
5 Tbsp
-
Parsley
5 sprig
-
Peppers red hot chilli
0.25 tsp
-
Sunflower oil
3 Tbsp
-
Garlic
1 tooth
-
Soy sauce
2 Tbsp
Cooking
Potatoes, beets and carrots, boil "in uniform". For the vinaigrette I love this method of cooking. Vegetables are better to cook in advance so they are cool. Make first gas station. In a bowl pour oil unrefined sunflower. In vinaigrettes love it. Garlic finely chop.
Put garlic in oil and pour soy sauce. Stir and allow to infuse while you do the salad.
Love the finely cut vegetables in vinaigrettes. We cut the onions.
Love the cucumber in the salad that is salty, "the barrel". Do this especially for the winter few cans of large cold cucumbers pickling under plastic covers. Stored in the refrigerator, that is, to live in the apartment and no cellar. These cucumbers are used in rassolnik. Cucumber is also finely sliced.
Apple finely cut. Apple can take any. Even more sweet vinaigrette like. This is a good choice.
Cut the beets and carrots.
Potatoes.
Put all in a salad bowl and add green peas.
Stir and pour refills. All the joins carefully.
Add the chopped parsley. Here you can add salt and red chili pepper to taste. I didn't doselevel was not peppered. Mix again, cover with a lid and put into the fridge to infuse for at least half an hour.
Ready!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.