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Print Recipe
Vinaigrette with Corn Recipe
Vegetable vinaigrette with beetroot, canned corn and spicy cucumber, seasoned with soy sauce , sweet with unrefined, sunflower oil. There are many types of vinaigrettes. Want to offer you today that is-moderately spicy, with a spicy flavor and very tasty.
Cook Time 30 minutes
Servings
Ingredients
For salad
For dressing
Cook Time 30 minutes
Servings
Ingredients
For salad
For dressing
Instructions
  1. For vinaigrettes vegetables cook "in skins" in advance. Cut vegetables finely, arbitrarily. Put in a salad bowl where you can mix everything well. Spread from a jar of corn, dill, onion and garlic finely chop. Mix everything.
    For vinaigrettes vegetables cook "in skins" in advance. Cut vegetables finely, arbitrarily. Put in a salad bowl where you can mix everything well. Spread from a jar of corn, dill, onion and garlic finely chop. Mix everything.
  2. We're refueling. In a bowl pour the oil and soy sauce, pepper and salt to taste. I beet vinaigrette I like to fill the dressing with the addition of soy sauce sweet. If you want to go for the gusto, add the mustard, dining room, or even better - Dijon. I didn't add mustard today. All thoroughly mix.
    We're refueling. In a bowl pour the oil and soy sauce, pepper and salt to taste. I beet vinaigrette I like to fill the dressing with the addition of soy sauce sweet. If you want to go for the gusto, add the mustard, dining room, or even better - Dijon. I didn't add mustard today. All thoroughly mix.
  3. Dress with the vinaigrette. Taste for salt and if anything, doselevel. Cover with a lid and give a little stand in the refrigerator. Although you can eat at once.
    Dress with the vinaigrette. Taste for salt and if anything, doselevel. Cover with a lid and give a little stand in the refrigerator. Although you can eat at once.
  4. Ready!
    Ready!

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