Have you tried vinaigrette with mustard dressing? If not, rather put the vegetables to cook. It's so delicious that it's just impossible to break away! I usually cook vinaigrette with spicy mustard, but you can add any to your liking or mix several types.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 200 g
- Carrots (boiled) – 150 g
- Green peas (canned) – 1 bank
- Cucumbers (salty) – 2 pieces
- Sauerkraut - 150 g
- Onion - 1 piece
- Mustard - 2 art.l.
- Vegetable oil - 80 ml
- Salt - to taste
- Greenery (for decoration) – 2 twigs
Step-by-step cooking recipe
Peel beets, carrots and potatoes. Peel the onion.
Put the green peas in a colander, rinse and dry on a paper towel.
Cut potatoes, carrots, beets, cucumbers into small cubes and chop the onion. Put everything in a deep bowl.
Separately mix vegetable oil, mustard and salt.
Add green peas, sauerkraut, oil and mustard dressing to a bowl with vegetables, and gently mix the salad with a spoon.
Using the cooking ring, place the finished vinaigrette on a plate. Garnish with herbs and serve.
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