Composition / ingredients
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I love lean salads with mushrooms! I cook it constantly, changing the recipe every time, and each time this recipe turns out to be tastier and tastier. This ancient recipe for a classic vinaigrette - a lean salad I peeked at in a cookbook. In my opinion, he is the best of all. Rate it!
Cooking it is very simple, however, like any vinaigrette, nothing unusual. We also boil the vegetables in the peel (I cook them in salted water), usually I like to cut them into large cubes, then the salad turns out more beautiful. Immediately pour vinegar so that the beetroot does not lose color. But pickles and mushrooms can be chopped finely. For refueling, mix vegetable oil with salt, stevia and mustard.
As a rule, I fill a lean salad with mushrooms just before serving, so that there is less juice. Also, before serving, I arrange the vinaigrette on plates and sprinkle with chopped green onions. The leftovers can be put in the refrigerator, where the salad can be stored for several days
Very tasty!
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 uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 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
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Pickled champignons - 12 kcal/100g
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Stevia in bags - 0 kcal/100g
