There are many variants of vinaigrette, with green onions and garlic is one of them.
Vinaigrette with green onions and garlic is just one of the many variations of this dish that seems to be prepared differently in every kitchen. During fasting, vinaigrette takes on special relevance – these days it is more appropriate than ever. This is a versatile dish that Lefood.Menu experts recommend serving with pasta, fish or meat.
Vinaigrette with green onions and garlic
Ingredients
boiled beets – 300 g; boiled potatoes – 200 g; boiled carrots – 2; sauerkraut – 150 g; pickled cucumbers – 2; green onions – 2; garlic – 2 cloves; vegetable oil; salt
Let’s start cooking vinaigrette with green onions and garlic. Boil the vegetables, peel them, remove the husk from the garlic. We cut boiled vegetables and pickles into identical cubes, put them in a deep bowl.
Add sauerkraut, salt, vegetable oil, squeeze garlic through a press. Gently mix with a spoon, being careful not to crush the soft, pliable vegetables. Transfer the salad to a plate and sprinkle with finely chopped green onions.
Vinaigrette is waiting for you on any day of Lent!
