Like any classic salad, the vinaigrette has many variations in the recipe, one of those is the one that is prepared with the addition of fresh cucumber, and therefore, while the summer assortment of fruits and vegetables has not disappeared from the shelves, try to implement one of the following recipes.
Vinaigrette with fresh cucumber - recipe
A whole new flavor and texture can be given to a salad, adding only a couple of new ingredients to it. Freshness and crunch in this recipe will add a cucumber and finely chopped cabbage.
Ingredients:
- beets - 260 g;
- potato tubers - 280 g;
- fresh cucumbers - 310 g;
- carrots - 95 g;
- onion - 35 g;
- fresh cabbage - 65 g;
- Fresh green peas - 195 g;
- mayonnaise - 35 g.
Preparation
Rinse the roots and place them until soft. After cooling beets, carrots and potatoes, peel the vegetables from the skin and cut into cubes. Pieces of the same shape and size, grind and cucumber. Onions cut into the finest half rings and pour on boiling water. Mix the prepared ingredients together and complement the vegetable assortment with finely chopped cabbage and peas. Season the vinaigrette with fresh cabbage and fresh cucumber with a small amount of mayonnaise or a mixture of vegetable oil and a drop of lemon juice.
Summer salad with fresh cucumber
Vinaigrette in the warm season should be the embodiment of lightness: the dish is rich enough to satisfy the hunger without overeating. Nutrition and nutritional value are given to this recipe not only potato tubers, but also an unusual ingredient for beans - beans. Within this recipe you can use both boiled and canned beans.
Ingredients:
- potato tubers - 340 g;
- carrots - 180 g;
- beets - 210 g;
- fresh cucumbers - 260 g;
- white beans - 115 g;
- a handful of green onions and carrots.
Preparation
First, we will do the preparatory work, which is to soak the beans in cold water for the whole night. The next morning, the beans should be cooked until soft, and on a separate burner we will place potatoes, beets and carrots. Boiled vegetables cool and chop, then cut into cubes. Beans also cool and mix with the rest of the salad. Supplement the snack with an abundance of finely chopped greens, and then season the salad with fresh cucumber with a small amount of light mayonnaise or vegetable oil.