Vinaigrette Salad for Winter
A bright winter salad ready on your table anytime! This winter vinaigrette is a wholesome, classic salad you can put up ahead and enjoy whenever the mood strikes. Packed with vitamins and minerals, it gives the whole household an energy boost and helps keep everyone's immune system strong!
lika
Recipe author
Vinaigrette Salad for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 0 %
0 g
Carbohydrates 88 %
7 g
30 kcal
GI:
57
/
0
/
43
- Vinaigrette is probably the most popular of the winter salads. Its bright look and healthy ingredients make it a regular on our tables. The catch is that it takes a fair amount of time, most of it spent prepping the vegetables. The beauty of this recipe is that you spend one day making it and then get to enjoy it whenever you like. Rinse the beets and carrots under running water and boil them in a pot until fully tender. Keep in mind that carrots take about an hour, while medium beets need around 1.5 hours. Test for doneness by piercing them with a fork or paring knife. Cool the cooked vegetables, peel them, and dice them. Peel, wash, and dice the potatoes. Drop the diced potatoes into lightly salted water and boil for 5 minutes—they should be cooked through but not falling apart. Peel, rinse, and finely chop the onion. Combine all the chopped vegetables in a large bowl, then add the sauerkraut. Wash the jars thoroughly and boil the lids. Divide the vinaigrette evenly among the prepared jars. Make the canning brine: pour water into a pot, bring it to a boil, add the salt and vinegar, and keep it boiling for a couple of minutes. Pour the hot brine into the jars of vinaigrette. Now process the jars: line the bottom of a large pot with a clean towel folded several times, set the jars in it, and add room-temperature water until it nearly reaches the lids without covering them. Cover the jars with sterilized lids. Once the water comes to a boil, lower the heat to a minimum so it stays at a gentle simmer and doesn't splash into the jars. Process the jars for 15 minutes, then take them out and seal them. Turn them upside down on a large board and cover with a blanket until they cool. After that, move them to a dark, cool spot for storage. Now you can enjoy vinaigrette anytime without the prep work—a winter vinaigrette is a real lifesaver when guests drop by unexpectedly. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
Similar recipes
Related and additional categories: