New Year's Vinaigrette: Classic And New Recipes (a Must-have Holiday Dish!)

The classic vinaigrette has been on the table of every second person. But have you tried to diversify the vinaigrette with other ingredients?

The classic vinaigrette has been on the table of every second person. But have you tried to diversify the vinaigrette with other ingredients? If not, then it's time to fix it, because the New Year holidays are just around the corner!

 

1. Vinaigrette with smoked chicken breast and mustard dressing

Ingredients:

4-5 potatoes; 1 large or 2 small beets; 1-2 carrots; 2 pickles; 100 g sauerkraut; 1 head of red onion; 250 g smoked chicken breast; 2 tbsp. l. Dijon mustard; 4 tbsp. l. vegetable oil; salt, pepper to taste.

Boil potatoes, beets and carrots until fully cooked and cut into small cubes. 

We also cut the pickles, red onion and chicken breast into cubes, mix all the ingredients in a common bowl, add sauerkraut, salt, pepper. In a gravy boat, mix mustard and oil, pour the resulting dressing into a salad bowl, mix everything well. If you want, you can add Bulgarian or even hot red pepper to the salad.

2. Vinaigrette with assorted mushrooms and sour cream dressing

 

Ingredients:

4-5 potatoes; 2 small beets; 2 carrots; 2 pickles; 100 g sauerkraut; 1 head of red onion; 50 g of white mushrooms; 50 g of champignons; 50 g honey mushrooms; 70 ml sour cream; a couple of tablespoons of soy sauce; 3-4 st. l. vegetable oil; salt, pepper to taste.

Boil potatoes, beets and carrots until fully cooked, cut into small cubes. Pickled cucumbers are also crushed and sent to the finished ingredients. Mushrooms can be used frozen, thaw them first.

In vegetable oil, fry the mushroom assortment (previously cut into small pieces) and red onion, season with salt and pepper. When the mushrooms are completely fried, mix them with vegetables, add sauerkraut, season with sour cream, vegetable oil and soy sauce, mix. We taste for salt, if not enough, season with more. Fresh green onions can be added if desired.

3. Sea vinaigrette with wine dressing

 

Ingredients:

4-5 potatoes; 2 small beets; 2 carrots; 2 pickles; 1 head of red onion; 100 g crab sticks; 100 g fresh squid; 2 tbsp. l. wine vinegar; a couple of tablespoons of vegetable or truffle oil; parsley, salt, pepper to taste.

Boil potatoes, beets, carrots until fully cooked, cut potatoes and carrots into cubes. Cut beets and pickles into thin strips, mix with ready-made ingredients. Finely chopped crab sticks, lightly fry in a pan with red onion until golden brown, and pour the peeled squids with boiling water for 2 minutes and cut into strips. Then mix all the ingredients in a salad bowl, add salt and pepper, season with wine vinegar and oil.

4. Vinaigrette with ham, pineapple and yogurt dressing

 

Ingredients:

3-4 potatoes; large beets; carrot; onion (preferably red); 150 g of ham; 100 g canned pineapples; 3-4 st. l. natural yogurt; 2 tbsp. l. Worcestershire sauce; salt, pepper to taste.

Boil potatoes, beets, carrots until fully cooked, cut into cubes. Fry the onion in a pan until golden brown. In a salad bowl, mix all the prepared ingredients, add diced pineapple, ham, season the dish with yogurt and Worcester sauce sauce. Salt, pepper to taste.

5. Vinaigrette with heh fish and caper sauce

 

Ingredients:

3-4 potatoes; beet; carrot; 2 pickles or 100 g sauerkraut; red onion; canned fish heh, 200 g; a tablespoon of capers; a couple of tablespoons of olive oil; salt, pepper, ground red paprika to taste. 

Boil potatoes, beets, carrots until cooked, cut into cubes. We shift the heh fish from the jar to a cutting board, finely chop and send to the rest of the ingredients. To them, add sauerkraut or diced cucumbers in a salad bowl, chopped onion into thin half rings. Grind the capers, mix with olive oil, salt, paprika and pepper, season the salad.