Some may say, “What’s a veggie vinaigrette? What’s so special about it? Everybody knows about it.”
Yes, it is, vinaigrette is pretty well known and the classic version of this salad is the most common. But there is one little subtlety in cooking – bring something new, add something unusual and your dish will get a new flavor, will bring a certain “zest” to its content.
And today, we want to offer you a vegetarian vinaigrette with a slightly new composition.
To the usual ingredients, we will add spicy herbs, which will change our vegetarian vinaigrette, the taste contrast will be very striking.
So what will be new in our salad? Rucola and cilantro. They will give our vinaigrette a nice spice, a new flavor, and also greatly add usefulness to our dish.
Ruccola is a kind of cabbage, which has a special, spicy flavor and aroma.
It is very healthy, and low in calories, too: 25 kcal.
A hundred grams of arugula contains:
Protein – 0.5 g;
Fats – 0,6 gr;
Carbohydrates – 2.0 g.
Full range of B vitamins, vitamins A, E, K, PP, C, as well as important macro-and micronutrients such as iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, phosphorus.
Cilantro is a well-known plant, similar in appearance to the usual parsley. It has not only a specific spicy taste, but also prolongs human life, thanks to its unique composition of vitamins and macro-and micronutrients. In combination with other spicy herbs, cilantro gives a special, incomparable pleasant aroma.
This is a very healthy and low-calorie plant – 23 kcal.
100 grams of cilantro contains:
Protein – 2.1 g;
Fats – 0,5 gr;
Carbohydrates – 3.6 gr.
Full range of B vitamins, vitamins A, E, PP, C, as well as macro-and micronutrients necessary for humans, such as beta-carotene, iron, potassium, calcium, magnesium, manganese, copper, sodium, selenium, phosphorus.
Vegetarian vinaigrette: cooking recipe in detail
Ingredients needed:
Beets (large) – 1 piece;
Potatoes (medium) – 1 piece;
Carrot (large) – 1 piece;
Pickled cucumber (medium) – 1 piece;
Canned green peas – 2 tablespoons;
Ruccola – 20 leaves;
Cilantro – 2-3 sprigs;
Unrefined sunflower oil – 2 tablespoons.
- Beets, potatoes, carrots are washed and boiled in water until cooked (soft).
Boiled vegetables peel from the skin, finely chop and put in a salad bowl.
- Salted cucumber finely chop and send in a salad bowl to the vegetables.
- Rinse and cilantro, finely chop and add to the chopped vegetables.
- Prepared in a salad bowl dress the vegetables with sunflower oil and mix gently.
- Top of the vinaigrette garnish with green peas and a few whole leaves of arugula and cilantro.
Our delicious vinaigrette is ready.
The above ingredients are for two large servings.
Have a nice meal, friends!
