Kitchen appliances and utensils:
- 2 pots with lids;
- colander or sieve of large diameter;
- cutting board;
- kitchen knife;
- kitchen scales.
Ingredients
Title | amount |
Beet | 500 g |
An Apple | 250 g |
Carrot | 150 g |
Vegetable mix of asparagus beans, green peas, cauliflower, carrots | 400 g |
Onion | 100 g |
Lemon | 1 PC. |
Salted cucumbers | 400 g |
Olive oil | 2 tbsp. l |
Ground black pepper | taste |
Seasoning Sunflower Hops | 1 pinch |
Common salt | taste |
Drinking water | 4-5 l |
Step cooking
- In a saucepan, bring to a boil 2 liters of drinking water. Dip 400 grams of the vegetable mixture into boiling water, which includes: cauliflower inflorescences, slices of green beans, carrot cubes, green peas. Cook the mixture for 2-3 minutes from the moment of lowering in boiling water.
- Remove vegetables from the water with a slotted spoon or drop them in a colander. Allow water to drain completely. Set aside so that the vegetable mixture cools to room temperature.
- Boil well-washed (with a brush) vegetables “in their uniforms”: 500 grams of red beets, 150 grams of carrots. Cook the beets in a separate bowl. Peel. Cut the carrots into small cubes (with a side of about 6-8 mm). Pour the slices into a deep bowl.
- With the same cubes, cut the red beets, place them in a bowl.
- At 400 grams of pickles, cut the ends, chop into small cubes. Add to the rest of the ingredients. In this recipe, you cannot replace pickles with pickled or canned.
- Peel 100 grams of onion, cut into very small pieces. Sweet salad onions are good for this recipe; you can take onions of red mild varieties.
- Peel 250 grams of green hard and juicy apples. Remove the seed core. Cut the apples into 6-8 mm cubes.
- Pour the chopped fruit with the juice of half a lemon, mix. This action allows you to preserve the natural color of the apple, and does not allow it to darken. Put the apple slices in a bowl.
- Add the vegetable mixture to the bowl. Large pieces of cauliflower divide into smaller inflorescences.
- Salt and pepper the salad to taste. Add 1 pinch of Herbal Suneli seasoning. You can enter other spices and herbs, fresh dill, parsley, cilantro (not specified in the recipe). Pour half the lemon juice. Mix well.
- Season the dish with 2 tablespoons of olive oil, stir well. Instead of olive, you can take any other vegetable oil or a mixture with olive oil (1 to 1).
- Vinaigrette without potatoes is tender and light, well suited for diet food. Such a dish can be included in the Lenten menu or in the diet for fasting days, a healthy lifestyle. It will help those who want to lose weight "delicious."
Video recipe
An informative video talks about preparing a light cold salad without potatoes. Watching the video will help in cutting vegetables and assembling the dish.