Vinaigrette is a very tasty vegetable salad. True, on the festive table, the dish in the original version is increasingly becoming irrelevant. But the meat variation will not only fit into the bright solemn atmosphere, but will also become one of the main treats at the feast. Bright and meaty, perfect for any celebration.
and product proportions for "Vinaigret" you can find out from our today's article.

The composition of this amazing dish is the exact opposite of the traditional recipe. But thanks to the addition of products such as veal and beef tongue, the salad acquires an amazing flavor. This is no longer just a set of vegetables, but completely different.

Vinaigrette salad ingredients:

• 200 gr. veal;
• 200 gr. beef tongue;
• 2 potatoes;
• 2 pickles;
• 2 carrots;
• 1 beet;
• 60 gr. oils.

How to make a vinaigrette:

1. Tongue and veal must first be boiled in slightly salted water. After cooking, cool and chop into small pieces.
2. Wash and boil in separate saucepans and need carrots, potatoes and beets. When the heat treatment process is already completed, they need to be given time to cool on their own and only after it is completed, peel and cut into strips.
3. Chop cucumbers into pieces.
4. All prepared products separately from each other must be mixed in a small amount of oil.
5. Vinaigrette is assembled in layers: beets, potatoes, veal, tongue, carrots, cucumber.
6. Refrigerate before serving.

Tip: You can use other types of meat for this dish. True, it is with tender veal that the appetizer turns out to be truly special.

How to make a vinaigrette

The snow-white dressing in this salad is not quite familiar, but it is thanks to it that the special taste of the dish and appearance are obtained. and sour cream turns out festive, indescribably colorful and unexpectedly tender, and satisfying.

Vinaigrette Salad Ingredients:

• 300 gr. beef;
• 3 potatoes;
• 3 carrots;
• 1 beet;
• 2 pickles;
• 100 gr. sauerkraut;
• 100 gr. sour cream;
• 50 gr. mayonnaise.

How to cook vinaigrette recipe:

1. Wash the beef, trim the veins and boil in salted water. When the tenderloin has cooled, you need to cut into pieces.
2. Root vegetables wash and boil. Then cool, peel and cut into cubes.
3. Grind cucumbers in size with the rest of the ingredients.
4. Squeeze the cabbage with your hands from excess marinade and shorten the strips.
5. In a bowl, mix sour cream and mayonnaise.
6. Combine all ingredients, season with sauce and mix.

Tip: instead of pickled cucumbers, you can use pickled and even fresh fruits.

Vinaigrette salad how to make with meat

Beans, in a classic dish, are used not only for additional flavoring, but also to make the dish more satisfying. How much more nutritious it will turn out if, in addition to beans, pork is also used in it. The taste is completely different, incredible and simply excellent.

What do you need for vinaigrette:

• 1 beet;
• 3 potatoes;
• 1 carrot;
• 400 gr. canned beans;
• 350 gr. pork;
• 30 gr. green onion;
• 250 gr. sauerkraut;
• 40 gr. oils;
• 1 tsp mustard;
• third tsp. thyme;
• 2 tsp wine vinegar.

Vinaigrette salad how to cook:

1. Vegetables should initially be thoroughly washed using a brush and only then immersed in water and boiled.
2. Boiled vegetables need to cool down, after the cooling process is completed, they are peeled and finely chopped.
3. The meat, of course, also needs to be boiled in salted water and cooled. When cooled, it is already cut as finely as possible.
4. The cabbage is laid out in a colander and washed, after which it is squeezed out and cut a little smaller.
5. Liquid is drained from the beans.
6. Sauce is prepared in a small bowl. For this purpose, vinegar, oil, thyme and mustard are mixed. All components are whipped until a homogeneous composition is obtained.
7. The onion is just finely chopped.
8. All products are laid out in a salad bowl and dressed with sauce. It remains to wait a couple of hours until the finished dish is infused in the refrigerator and you can serve it to the table.

Vinaigrette the right recipe

A good alternative to the standard Olivier salad is Vinaigrette, which contains meat, green peas, and mayonnaise. The taste is rich, and the appearance is refined and solemn. Such a creation is not ashamed to be served at the festive table.

Vinaigrette Ingredients:

• 3 potatoes;
• 2 pickles;
• 2 beets;
• 2 carrots;
• 400 gr. green peas;
• 300 gr. beef;
• 100 gr. mayonnaise;
• 1 bunch of green onions.

Vinaigrette how to cook:

1. Wash beets, pat dry with paper towels and wrap in foil. Bake the root vegetable in the oven.
2. Cool the cooked beets, peel and cut into cubes.
3. Rinse carrots and potatoes, boil. Then cool, free from the peel, chop in size with beets.
4. Cucumber cut into pieces.
5. Rinse beef meat, boil in salted water. Cut the cooled tenderloin to size with the rest of the ingredients.
6. Throw the peas in a colander and wait until the juice drains.
7. Rinse green onions and chop.
8. Combine all ingredients, season with mayonnaise and mix.

Important! Meat must be immersed exclusively in boiling water. Due to this, the fillet not only does not lose its beneficial properties, but also remains refined and tender, juicy and soft.

Vinaigrette salad with meat and pickled apples

For sometimes a fresh apple is used, but for some reason soaked fruits are less popular. Although it is the cutting of such fruits that gives a simple dish a perfect, refined and rather unusual taste.

You will need:

• 2 beets;
• 300 gr. meat;
• 50 gr. apple cider vinegar;
• 200 gr. sauerkraut;
• 1/3 tsp Sahara;
• 2 onions;
• 30 gr. oils;
• 2 soaked apples;
• 100 gr. soaked cranberries.

Cooking steps:

1. Wash and boil the beets. Then cool, peel and cut into cubes.
2. Peel and chop onions.
3. Cabbage must be thoroughly squeezed, shorten the strips.
4. Rinse the meat and boil in water with spices. Then cool and cut into cubes.
5. Mix vinegar in a small bowl with salt, sugar and butter.
6. Cut soaked apples into pieces.
7. Combine all products in a salad bowl, pour dressing and mix.

Vinaigrette, in the view of many, is an exclusively vegetable salad, light, vitamin and ordinary. But with the addition of meat, the treat becomes hearty, high-calorie and acquires a completely different flavor. Such an appetizer can be used not only for a snack, but also to offer guests as a full meal.

There are many different recipes for making vinaigrette. All kinds of ingredients are added to the salad to improve the taste. I suggest you try vinaigrette with meat which turns out to be more satisfying than the classic version, and the taste is slightly different. The mustard dressing gives the salad a spice. Try it, it works great!

Ingredients

To make a vinaigrette with meat you will need:

meat (I have lean pork) - 100 g;

boiled beets - 2 pcs.;

boiled potatoes (in uniform) - 2 pcs.;

small boiled carrots - 1 pc.;

pickled cucumbers - 2 pcs.;

onion - 0.5 pcs.;

sauerkraut or pickled cabbage - 30 g;

fragrant sunflower oil - 1 tsp;

salt, freshly ground black pepper - to taste;

parsley or onion for serving.

For mustard dressing:

ready-made spicy mustard - 0.5-1 tsp;

vegetable oil - 3 tbsp. l.;

vinegar 9% - 1 tsp

Cooking steps

Peel potatoes, beets and carrots. Cut the beets into small cubes, pour in sunflower oil and mix. Add diced carrots.

Add diced pickled cucumbers and chilled boiled meat to beets and carrots.

Cut the potatoes into the same cubes as the rest of the ingredients, and add to the salad along with sauerkraut.

Cut the onion into thin half rings, add to the salad. Salt and pepper.

Prepare dressing: add mustard to vegetable oil and pour in vinegar.

Thoroughly and intensively mix the dressing with a spoon until smooth.

Good appetite!

A juicy and healthy vinaigrette can be made even more satisfying if you add meat to it, such as fried beef. A man, after a hard day at work, will definitely like this dish. To do this, you will need to boil vegetables (carrots, potatoes, beets) in advance and cool them, since hot ingredients are not added to the salad. Instead of beef, you can use chicken, pork, turkey. It is best to fill the vinaigrette with vegetable oil, but diet mayonnaise is also suitable.

Ingredients

• 300 g beef pulp
• 1-2 potatoes
• 1-2 carrots
• 1-2 beets
• 2-3 pickled or pickled cucumbers
• 1 small onion
• 100 g canned green peas
• 3-4 pinches of salt
• 2–3 tbsp. l. vegetable oil

Cooking

1. Cooked in uniform and peeled potatoes cut into cubes and put in a salad bowl.

2. We cut the cucumbers in the same way, let the brine drain, otherwise the salad may “float” when serving, and also put it in a container.

3. Add peas (we will first put it in a colander to stack the marinade).

4. Add diced boiled carrots.

5. Add the diced onion. Be careful not to overdo it with the onion, so as not to interrupt the taste of the rest of the ingredients. We won’t add beets yet - they do it at the very end so that it doesn’t color the salad.

6. Cut the beef into medium-sized pieces, be sure to cut off the veins, films, etc.

7. Fry in a pan for about 5-7 minutes in 1.5 tbsp. l. hot vegetable oil, stirring until the meat slices are evenly fried. Let cool for 15-20 minutes, put on a plate.

8. Put the fried beef to the rest of the ingredients in a container.

Vinaigrette with meat is one of the many options for preparing this famous and delicious salad. The dish is light and inexpensive, so you can cook it at least every day.

Vinaigrette is a primordially Russian salad with a French name, which is certainly present on the festive table. In addition to being loved by many, this salad boasts its beneficial properties. After all, vinaigrette is a real storehouse of vitamins.

The calorie content of a classic salad is approximately 120-130 kcal per 100 gr. Since there are a lot of options for making vinaigrette, the calorie content of each depends on the ingredients.

Useful substances and vitamins contribute to a rapid improvement in health, it is especially useful for people suffering from diseases of the gastrointestinal tract. But most of these substances disappear during the cooking process, so to save them, vegetables can be steamed or in the oven. It should also be remembered that the vinaigrette cannot be stored for more than a day even in the refrigerator, otherwise intestinal disorders may occur after its use.

Vinaigrette with meat due to beef becomes even more satisfying and tasty.

How to cook vinaigrette with meat?

40 minutes
6 servings
170 kcal

Ingredients:

Potatoes - 2 pcs.
Beef - 200 gr.
Salted or lightly salted cucumbers - 2 pcs.
Sauerkraut - 300 gr.
Beet -1 pc.
Carrots - 2 pcs.
Green onions - 1 bunch
Dill - 1 bunch
Sunflower oil - 100 gr.

1. Wash vegetables. Boil potatoes, carrots and beets, then cut into cubes.
2. Boil the meat until tender and cut into thin slices.

2. Finely chop pickled cucumbers too.
4. Wash and chop greens.

Step-by-step recipes for meat vinaigrette with sauerkraut and fresh cabbage, mushrooms, butter and mayonnaise

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

6 gr.

carbohydrates

98 kcal.

Option 1: Classic recipe for meat vinaigrette with sauerkraut

To prepare such a salad, sauerkraut will be used. In the meat version of the vinaigrette, there may be pork, but it is better to take beef. This meat has a more pronounced taste, it is not fatty, it goes better with vegetable oil dressing.

Ingredients

• 2 beets;
• 300 g sour cabbage;
• 40 ml of vegetable oil;
• 2 potatoes;
• 1 carrot;
• 150 g pickled cucumbers;
• 200 g boiled beef;
• 15 g mustard;
• 1 bulb.

Step by step recipe for a classic meat vinaigrette

You need to start by cooking vegetables. Wash potatoes and carrots, place in a saucepan, add water, send to the stove. Beets are always boiled separately from other vegetables, but you can also buy them ready-made. Cool all root crops, peel, cut into small cubes.

Meat can be cooked specifically for vinaigrette or removed from the broth for first courses, as is often done. Cool, cut, send to vegetables.

We cut the pickled cucumbers finely, squeeze them to get rid of excess water, also chop the onions and send all this into a bowl after the beef.

It remains only to cut the cabbage. When using an overly sour vegetable, it is washed, but only with cold water. Transfer next to a bowl.

For dressing, mix oil and mustard, salt is usually not needed. Pour into salad and stir. Greens are welcome, which can be added in any quantity or used for decoration.

To make it possible to carefully cut beef (or other meat), you need to cool it well, you can hold it in the freezer for a bit so that the fibers get stronger.

Option 2: Quick Meat Vinaigrette Recipe

A variant of not only a quick, but also a very tasty meat vinaigrette. For cooking, you need a little smoked meat and boiled vegetables. Well, if you can buy ready-made beets, this will save a lot of time.

Ingredients

• 150 g smoked meat (ham);
• 2 beets;
• 200 g sour cabbage;
• 1 can of beans;
• 2 potatoes;
• 2 carrots;
• 4 tablespoons of oil;
• a bunch of onions.

How to quickly cook meat vinaigrette

Peel all boiled vegetables, chop the beets with carrots and potatoes in standard cubes about half a centimeter. Someone likes large pieces, someone likes a small vinaigrette, we do it at our discretion. Pour into a bowl.

Smoked meat is also cut. You can mix it in half with ham or sausage. We shift, add sour cabbage and onions. Green is used here. If the cabbage is cut into long strips, then first it must be shortened.

Drain the filling from the beans, send to the salad. We introduce vegetable oil, it is not necessary to use sunflower, olive is also suitable. Mix and you're done!

You can not mix warm ingredients with cold ingredients in salads, all vegetables need to be cooled. And so that they are neatly cut, do not crumble, it is advisable to cook in advance.

Option 3: Meat vinaigrette with mayonnaise and peas

Another recipe for meat vinaigrette with beef, but you can also use pork without fat. For dressing, you will need regular mayonnaise, the fat content and type of sauce can be chosen at your discretion. Also, this salad is distinguished by the presence of green peas in the recipe. Additionally, you will need pickled or canned cucumbers.

Ingredients

• 2 beets;
• 0.3 kg of beef;
• 1 onion;
• 3 potatoes;
• 2 carrots;
• 3 cucumbers;
• 150 g of mayonnaise;
• 1 can of peas.

How to cook

Boil all the vegetables, then cool, peel and chop. Mix immediately in a large bowl.

We cook beef separately. Let the meat cool, cut and add. We introduce green peas, after draining the water. This recipe is without cabbage, but with cucumbers. We crumble and lay them out.

If you do not use lettuce onions, then chop and pour over boiling water. Pour into meat vinaigrette.

Add mayonnaise, stir. We introduce salt to taste, sometimes it is simply not needed, it all depends on the cucumbers and spices that were added when cooking vegetables and meat.

If a large amount of mayonnaise is embarrassing, then you can make the sauce lighter by diluting it in half with sour cream, adding lemon juice, salt, and pepper for taste.

Option 4: Meat vinaigrette with mushrooms (honey mushrooms)

There are recipes for a meat version with fried mushrooms, but it is still better to add marinated ingredients. Honey mushrooms are used here. They look very nice in vinaigrette, do not require cutting, but sometimes they need to be washed to remove excess mucus from the surface.

Ingredients

• 2 beets;
• 1-2 carrots;
• 200 g pickled mushrooms;
• 3 potatoes;
• 200 g of boiled meat;
• 1 onion;
• 30 ml of oil;
• 1 st. l. mustard;
• 2 pickles;
• spices;
• 2 tsp lemon juice.

Step by step recipe

Boil the vegetables you need (beets, carrots and potatoes). After cooling, chop and pour into a bowl.

Add chopped meat. Finely chop the onion, then pour it out. Immediately add the mushrooms to the salad. If necessary, rinse them with cold water by placing them in a colander. Peppercorns and other large spices that may be present in the jar should be thrown away immediately.

Peel the onion, cut, fall asleep next. Add pickles.

We make dressing from oil with mustard and lemon juice, grind thoroughly, add spices. Pour into vinaigrette and stir. Let it cool for an hour, after which you can serve it to the table.

You can use other mushrooms for such a salad, but it is better to pre-cut large hats into slices, quarters, it is undesirable to chop into cubes, let the product stand out from the background of other ingredients.

Option 5: Meat vinaigrette with garlic sauce and fresh cabbage

A juicy, fresh and fairly low-calorie version of a meat vinaigrette with an amazing dressing. It is prepared on sour cream, you can use any fat content, but it is undesirable to take a product with a liquid consistency.

Ingredients

• 300 g cabbage;
• 2 beets;
• 150 g sour cream;
• 200 g of meat (boiled);
• 2 potatoes;
• 1 carrot;
• 3 cloves of garlic;
• 2 sprigs of dill;
• 1 tsp vinegar.

How to cook

Cook meat, beets and potatoes with carrots. Cool all these vinaigrette ingredients, cut, pour into a bowl.

Chop the cabbage into thin strips, sprinkle with vinegar (table), salt and mash with your hands. Transfer to the total mass.

We're preparing the sauce. Grind the garlic with dill, transfer to a bowl, salt, pepper and crush with a pestle. We introduce sour cream, stir and send to the salad.

The finished vinaigrette can be left to stand for a while. It is not necessary to store the salad for a long time, as fresh cabbage will secrete juice and wither. For the same reason, you should not add greens, but you can safely use it for decoration immediately before use.

You can decorate this salad with grated cheese. It goes well with all vegetables, including beets, perfectly complements the meat.

Option 6: Meat vinaigrette with eggs

Another interesting recipe for a meat version of vinaigrette. Additionally, eggs will be required for the salad, mayonnaise is again used for dressing, if desired, replace it with sour cream or sauce from the recipe above.

Ingredients

• 300 g of meat;
• 2 beets;
• 1 can of peas (beans);
• 3 potatoes;
• 4 pickles;
• 160 g of mayonnaise;
• 2 carrots;
• 4 eggs;
• 1 onion.

How to cook

We put eggs to boil, carrots and potatoes separately, beets in the third saucepan, if it is not bought ready-made. Cool down all ingredients. Then we cut the vegetables and meat into cubes, about the same as peeled eggs.

Onions can be taken fresh or pre-sprinkled with vinegar so that they marinate. Let stand, transfer to meat vinaigrette.

Add chopped cucumbers and green peas to the salad. You can replace it with canned white or red beans, carefully decant the liquid.

Stir the dry ingredients of the vinaigrette together, then add the mayonnaise. It should not be much, this is not Olivier. Lightly press the salad with the back of a spoon for firmness, cover and refrigerate for 40 minutes.

Vinaigrette should not taste bland. For this reason, pickles, sauerkraut are added to it, sometimes vegetables are simply poured with lemon juice, which can also be done.