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Salad of boiled vegetables without mayonnaise

Salad of Boiled Vegetables without Mayonnaise

An easy-to-eat, easy-to-make salad! There are a huge number of recipes for salads made from boiled vegetables. You can pick one to suit your taste and what vegetables you have on hand. One of the most popular, especially in winter, is a beet salad that tastes like a classic vinaigrette. The all-vegetable lineup and an oil-and-lemon-juice dressing make this salad especially light and healthy, yet at the same time filling and nourishing.

Snezhana

Recipe author

Salad of boiled vegetables without mayonnaise

Composition / ingredients

Servings:

Potatoes

Carrots

Beets

Onion

Pickled cucumbers

Olive oil

Lemon juice

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 20 % 3 g

Carbohydrates 67 % 10 g

73 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 50 min

Step 1:

Prepare the ingredients for the vegetable salad. If you like, you can change the lineup — expand it, pare it down, or add other vegetables, fresh herbs and spices. Wash the potatoes, carrots and beet and boil them in their skins. The beet takes quite a while to cook, and a fair amount of vitamins can be lost in that time.
Step 2:

So, to shorten the beet's cooking time, you can add a pinch of baking soda to its cooking water — it will cook much faster. Drain the water, let the vegetables cool, and peel them. Cut the beet into cubes or matchsticks.
Step 3:

Cut the potatoes into cubes.
Step 4:

Cut the carrots into cubes too, or into half-rounds if they were small.
Step 5:

Peel the onion and cut it into half-rings or cubes. If raw onion seems too sharp, you can marinate it in vinegar, or simply scald the chopped onion by pouring hot water over it.
Step 6:

Some cooks add sauerkraut or brined cucumbers to the salad. But ordinary pickled cucumbers work just fine here — they'll improve the salad with their tang and bite. If you add brined cucumbers and sauerkraut, you can skip the salt.
Step 7:

Put all the prepared vegetables in a deep salad bowl. Add salt and ground black pepper to taste. Dress the salad with olive oil to make it healthier and tastier. A few drops of lemon juice will improve the flavor too. You can replace the olive oil with ordinary sunflower oil or any other. Toss the salad so all the vegetables soak up the dressing and seasonings well, and let it sit in the fridge. Enjoy!

Serve the boiled vegetable salad in a large bowl or in small individual portions, garnished with fresh herbs and with fresh bread. This salad makes a great complement to a meal or to meat and fish dishes. People who are fasting or simply don't eat meat will appreciate it. Despite the lack of protein foods in it, the salad is nourishing thanks to the potatoes. You can also serve this vegetable salad at a holiday table to add variety to the menu.