There are many varieties of vinaigrette, green onions and garlic are one of them.
Scallion and garlic vinaigrette 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 significance – these days it is more convenient than ever. This is a versatile dish that Lefood.Menu experts recommend serving with pasta, fish or meat.
Green Onion and Garlic Salad Dressing
Contents
- 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 the green onion and garlic vinaigrette. Boil vegetables, peel, remove the husk from the garlic. We chop the boiled vegetables and pickles into identical cubes and put them in a deep bowl.
Add sauerkraut, salt, vegetable oil, squeeze the garlic through a press. Stir gently 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 awaits you on any day of Lent!
Source: Focus
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