Table of contents:
- Photo of the finished dish
- Video recipe: Classic Vinaigrette with peas
- Step by step recipe with photos and videos
Video: Classic Vinaigrette With Peas - A Recipe With Step By Step Photos And Videos
The classic vinaigrette with canned green peas is a hearty and delicious vegetable salad that is relevant on Lent, holidays and weekdays.
Beets - 400 g
Potatoes - 250-300 g
Carrots - 150 g
Unrefined sunflower / olive oil - 2 tablespoons
Pickled cucumbers - 200 g
Salad onion - 0.5-1 pcs. (taste)
Sauerkraut - 100 g (optional)
Canned peas - 250-400 g (to taste)
Vegetable oil - 2 tablespoons
Wine vinegar / lemon juice - 1 tablespoon
Mustard - 1 tsp
Salt to taste
Ground black pepper - to taste
Sugar - 1 pinch
Green onions - 1-2 stems (optional)
- 66 kcal
- 1 h. 30 min.
- 1 h. 30 min.
Photo of the finished dish
Video recipe: Classic Vinaigrette with peas
Step by step recipe with photos and videos
The Vinaigrette salad is a dish that has long become a classic for all times. Nutritious, light, and colorful, this vegetable salad is a popular choice for lean, everyday and holiday menus.
There are many versions and methods of preparing this dish, but today I propose to prepare a universal, classic version of the salad - vinaigrette with green peas, made from boiled vegetables, with the addition of onions, pickled cucumbers and cabbage, and a spicy dressing based on vegetable oil, mustard and a small amount vinegar. Let's start ?!
To make a classic pea vinaigrette, you will need the ingredients listed.
Boil beets, carrots and potatoes until tender and chill completely.
Peel and cut the beets into small cubes. Place the beetroot pieces in a salad bowl, add 2 tbsp. unrefined sunflower (or olive) oil and mix well. By enveloping the pieces of beetroot, the oil will delay the spread of the beetroot juice over the rest of the salad components and add a light aroma and flavor to the dish.
Cut onion, pickles, boiled carrots and potatoes into small cubes. Chop the sauerkraut with a knife. Optionally, the salad can be prepared without adding sauerkraut, increasing the amount of cucumbers to taste.
In a separate container, mix 2 tbsp. vegetable oil, 1 tbsp. wine vinegar or lemon juice, 1 tsp. mustard, 0.5 tsp. salt and 0.5 tsp. ground black pepper.
Connect all prepared components. Add canned green peas (after draining all the liquid). Mix everything well.
Lastly, gently stir in the beets into the salad.
Pour in the prepared dressing and mix everything well again. Try the salad and add a pinch of sugar, salt, ground black pepper, or some more vegetable oil to taste.
The classic vinaigrette with peas is ready. If desired, sprinkle the salad with finely chopped green onions and serve.