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 also boasts of its beneficial properties. After all, the vinaigrette is a real storehouse of vitamins.

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

Beneficial substances and vitamins contribute to the rapid improvement of 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 vegetables can be steamed or in the oven to preserve them. 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 using it.

Vinaigrette with meat at the expense of beef becomes even more satisfying and tasty.

How to make a vinaigrette with meat?

40 minutes
6 servings
170 kcal

Ingredients:

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

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

2. Chop the pickled cucumbers too.
4. Wash and grind greens.

A juicy and healthy vinaigrette can be made even more satisfying by adding meat, such as fried beef, to it. A man, after a hard day at work, will definitely like such a 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 season the vinaigrette with vegetable oil, but dietary mayonnaise is also fine.

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 st. l. vegetable oil

Preparation

1. Cut the potatoes boiled in their uniform and peeled into cubes and put in a salad bowl.

2. Cut the cucumbers in the same way, let the brine drain, otherwise the salad may "float" when served, and put it in a container too.

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

4. Add the boiled carrots, cut into cubes.

5. Add the diced onion. Do not overdo it with onions so as not to overwhelm the flavor of the rest of the ingredients. We will not add the beets for now - they do this at the very end so that they do not stain the salad.

6. Cut the beef into small 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 so that the cold cuts are evenly fried. Let cool for 15–20 minutes, placing on a plate.

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

Vinaigrette is a delicious vegetable salad. True, on the festive table, the dish in its 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, it is perfect for any celebration.
and product proportions for "Vinaigrette" you can find out from our article today.

The composition of this amazing dish is the complete 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 a completely different one.

The composition of the vinaigrette salad:

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

How to properly prepare a vinaigrette:

1. The tongue and veal must first be boiled in a little salted water. After cooking, cool and chop into small pieces.
2. Wash and boil in separate pots and carrots, potatoes and beets. When the heat treatment process has already been completed, they need to be given time to cool down on their own and only after its completion they are cleaned and cut into strips.
3. Chop the cucumbers into pieces.
4. All prepared foods, separately from each other, must be mixed in a small amount of oil.
5. The vinaigrette is assembled in layers: beets, potatoes, veal, tongue, carrots, cucumber.
6. It is recommended to chill the appetizer before serving.

Tip: You can also 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 vinaigrette correctly

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

Vinaigrette salad ingredients:

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

How to make a vinaigrette recipe:

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

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 you need for the vinaigrette:

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

Vinaigrette salad how to cook:

1. Vegetables initially need to 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 down, 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 finer.
5. The liquid is drained from the beans.
6. The 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 simply chopped finely.
8. All products are laid out in a salad bowl and seasoned 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. It is not a shame to submit such a creation to the festive table.

Components for the vinaigrette:

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

Vinaigrette how to cook:

1. Wash the beets, dry with a paper towel and wrap in foil. Bake the root vegetable in the oven.
2. Cool the finished beets, peel and cut into cubes.
3. Rinse carrots and potatoes, boil. Then cool, peel, grind to size with beets.
4. Cut the cucumbers into slices.
5. Rinse the 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 and chop green onions.
8. Combine all ingredients, season with mayonnaise and stir.

Important! Meat should be immersed exclusively in boiling water. Due to this, fillet will not only not lose its useful properties, but will also remain refined and tender, juicy and soft.

Vinaigrette salad with meat and soaked apples

For sometimes fresh apple is used, but pickled fruits are for some reason less popular. Although it is precisely 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 g soaked lingonberries.

Cooking steps:

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

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

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

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

5 gr.

6 gr.

Carbohydrates

98 kcal.

Option 1: The classic recipe for meat vinaigrette with sauerkraut

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

Ingredients

• 2 beets;
• 300 g sauerkraut;
• 40 ml of vegetable oil;
• 2 potatoes;
• 1 carrot;
• 150 g pickles;
• 200 g of boiled beef;
• 15 g mustard;
• 1 onion.

A step-by-step recipe for a classic meat vinaigrette

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

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

Chop the pickled cucumbers finely, squeeze to get rid of excess water, also chop onions and send all this to 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. We shift next to the bowl.

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

In order to be able to neatly cut the beef (or other meat), it must be cooled well, you can hold it in the freezer for a little 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. It's good if you manage to buy ready-made beets, it will save a lot of time.

Ingredients

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

How to quickly prepare a 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 small vinaigrette, we do it at our discretion. Pour into a bowl.

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

We drain the filling from the beans, send them to the salad. We introduce vegetable oil, it is not necessary to use sunflower, the olive will also work. Stir and you're done!

You cannot mix warm ingredients with cold ingredients in salads; all vegetables must be cooled. And so that they are neatly sliced, not crumbled, 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 ordinary 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 mayonnaise;
• 1 can of peas.

How to cook

Boil all 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 next.

If not salad onions are used, then chop and pour over with boiling water. Pour into a 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, add lemon juice, salt, pepper for taste.

Option 4: Meat vinaigrette with mushrooms (honey agarics)

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

Ingredients

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

Step by step recipe

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

Add chopped meat. Chop the onion finely, pour it next. Immediately add the mushrooms to the salad. If necessary, rinse them with cold water, placing them in a colander. Peppers and other large spices that may be present in the jar should be thrown away immediately.

Peel the onion, chop, cover next. Add pickles.

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

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

Option 5: Meat vinaigrette with garlic sauce and fresh cabbage

Juicy, fresh and fairly low-calorie version of meat vinaigrette with an amazing dressing. It is prepared with 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

Prepare meat, beets and potatoes with carrots. Cool all these ingredients of the vinaigrette, 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.

Cooking the sauce. Chop the garlic with dill, transfer to a bowl, salt, pepper and pestle. We introduce sour cream, stir and send it to the salad.

The finished vinaigrette can be allowed to stand for a while. You do not need to store the salad for a long time, since fresh cabbage will release juice and wither. For the same reason, you should not add greens, but you can safely use them for decoration immediately before use.

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

Option 6: Meat vinaigrette with eggs

Another interesting recipe for the meat version of the vinaigrette. In addition, eggs will be required for the salad, mayonnaise is again used for dressing, if desired, we 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 pickled cucumbers;
• 160 g mayonnaise;
• 2 carrots;
• 4 eggs;
• 1 onion.

How to cook

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

Onions can be taken fresh or sprinkled with vinegar beforehand to 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. There should not be a lot of it, this is not Olivier. Lightly press the salad with the back of a spoon for firmness, cover and put in the refrigerator for 40 minutes.

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

Today I will tell you about meat. Such a vinaigrette with meat is not a shame to serve to any festive table. Due to its interesting taste and beautiful appearance, this salad will be a favorite on your table, it is worth trying it only once!

Ingredients:

• potatoes 3 pcs.
• pickled cucumber - 2-3 pcs.
• medium beets - 3 pcs.
• carrots - 2 pcs.
• green peas -1 jar
• boiled beef - 300 grams
• ground black pepper
• mayonnaise

Preparation:

Cooking vegetables (potatoes, carrots, beets), boil, peel and cut into equal small cubes.

Also cut the pickles into cubes.

Now we are preparing the beef. Boil the beef in advance. Throw a piece of meat into boiling water. This will prevent the digestion of nutrients into water and the meat will remain tasty and juicy. This is a very important point. Remove from broth, cool. Cut the boiled beef into the same cubes,

you can leave a few slices for decoration. It is necessary, in principle, in advance, before cutting, to decide on what you will decorate with. And leave the appropriate products for this. Combine chopped vegetables and meat with green peas, season with mayonnaise, sprinkle with pepper and stir, if necessary - you can add a little salt to the salad.

Put in a slide in a salad bowl, decorate with the products that are part of the salad, you can cut vegetables figuratively. I garnished with chopped cucumber and pickled peppers (from there I took, from where the cucumbers came from, from the jar). It turned out smartly and divinely delicious !!! Now you know how to make a vinaigrette with meat.