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Vinaigrette with peas classic

Classic Vinaigrette Salad with Peas

The simplest, lightest, and healthiest — no mayo! This classic vinaigrette salad with peas is meatless and made from budget-friendly ingredients that are available in any season and suit almost any diet or restriction. It's more of a winter salad in spirit — try making it for dinner!

Maria

Recipe author

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Composition / ingredients

Servings:

Green peas (canned)

400

Sauerkraut

300

Pickled cucumbers (if small, then 4-5)

Potatoes (if small, then 3)

Onion (a medium onion, or to taste)

Beets (large)

Carrots (large)

Dill (3 sprigs)

Parsley (3 sprigs)

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 23 % 3 g

Carbohydrates 62 % 8 g

67 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make a classic vinaigrette salad with canned green peas? Gather the ingredients. Wash the potatoes, beets, and carrots, put them in a pot, cover with water, and boil them in their skins until tender. Then drain the water and let the vegetables cool. Drain the brine from the sauerkraut and squeeze the cabbage out slightly, or the salad will be watery and a lot of cabbage juice will pool at the bottom.
Step 2:

Cut the boiled carrots into small cubes.
Step 3:

Peel and wash the onion and cut it into small cubes.
Step 4:

Cut the boiled beets into small cubes. I haven't boiled beets in a long time — I buy them already cooked whole, in vacuum packaging. That cuts down the cooking time (beets take the longest to cook) and keeps my hands clean. The juice from precooked beets washes off more easily and quickly, and doesn't stain the skin as much.
Step 5:

Cut the potatoes into small cubes too. My potatoes are small, so I used 3.
Step 6:

Shake the brine off the pickled cucumbers and cut them into small cubes as well.
Step 7:

Drain the canned peas in a sieve and let them dry.
Step 8:

Wash, dry, and finely chop the herbs.
Step 9:

Put the diced vegetables in a salad bowl and add the sauerkraut and canned peas.
Step 10:

Toss the ingredients gently. Sprinkle the salad with the chopped herbs and drizzle with vegetable oil — unrefined, aromatic sunflower oil is the best fit here. Salt to taste and mix well.
Step 11:

You can serve the salad straight from the bowl, or you can dress it up by molding it in a plating ring. Lift off the ring just before serving. Enjoy!

Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
If you like, you can add a fresh, finely chopped onion to the salad.