Vinaigrette is one of the most popular salads,without which it can not do more than one family celebration. Festive salad very much, but the holiday table can not be imagined without a vegetable salad. Recipe salad with mushrooms is a little different from the classic version of this salad. Instead of salt or pickles in it add the mushrooms.
Since pickled products include salad, itcan not be stored for a long time - it turn sour. Therefore, if you want to save time on cooking salad with marinated mushrooms, prepare all the vegetables in advance and keep them refrigerated.
Ingredients for "Vinaigrette with pickled mushrooms":
Potatoes - 2 pcsMarinated mushrooms - 100gBeetroot - 1 pieceCarrots - 1 pcBeans - 1 jarVegetable oil - 2-3 tbsp. lSalt and pepper - to tasteFresh greens - a few sprigs
Recipe "Vinaigrette with pickled mushrooms":
How to prepare a salad with beans and mushrooms
Beets need to choose a sweet, bright burgundycolor - this will depend on the flavor of the salad. Check the quality of the root is very simple - if you buy slide your fingernail on the skin. If the beet is strong, the skin is thin, and the juice that made bright burgundy color, this vegetable is ideal for the preparation of salad.
Vinaigrette with mushrooms preparing simple - you need toBoil the necessary vegetables, chop finely and season. To vinaigrette was more flavorful, cook vegetables should be together. Potatoes, carrots and beets need to boil until tender - wash vegetables, cover with water and bring to a boil. Reduce the heat and simmer for about an hour, to beets and carrots are soft.
Prepared vegetables to cool, peel and cut into small cubes about the same size.
Marinated mushrooms can take any - or mushroomsmushrooms, according to your taste. Cut, you can add small mushrooms small slices whole. A traditional salad is prepared with the addition of pickles and sauerkraut. If you want to make a spicy salad and do not add to it salt, cut into small cubes of pickled cucumber and add Zhmenya cabbage.
Onion peel and chop into small pieces.
Canned beans can take any - white or red, to taste. Open a jar, pour the brine and add to vegetables.
If no canned beans can cookdry. If you have enough time before the scheduled holiday, you can pre-cook the necessary products. Dry Beans to sort, wash and cover with cold water. Leave the beans to swell in water for 10-12 hours - preferably overnight. When the beans will absorb almost all of the liquid, drain the remaining water, and pour a new cook in lightly salted water until tender.
Marinated mushrooms add to the salad should be a last resort, to wonderful tasty treats do not TURNED in the waiting room.
Vinaigrette with beans and mushrooms season with vegetable oil and can be served to the table. Bon Appetit!