A light salad of boiled vegetables can be prepared in different ways. Someone likes it saltier or sharper, and someone likes just a classic recipe. I suggest you try a vinaigrette with green onions and garlic. It can be served with pasta, fish or meat.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 200 g
- Carrots (boiled) – 2 pieces
- Sauerkraut - 150 g
- Cucumbers (salty) – 2 pieces
- Green onion - 2 stems
- Garlic - 2 cloves
- Vegetable oil (odorless) – 60 ml
- Salt - to taste
Step-by-step cooking recipe
Peel boiled potatoes, beets and carrots. Peel the garlic.
Cut the pickles and boiled vegetables into small cubes. Put everything in a deep bowl.
Add sauerkraut, salt, vegetable oil, squeeze garlic through a press.
Gently mix the vinaigrette with a spoon, being careful not to crush the soft vegetables.
Put the salad on a nice plate and sprinkle with finely chopped green onions.
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