Vinaigrette with Corn Recipe
Vegetable vinaigrette with beetroot, canned corn and hot cucumber, seasoned with soy sauce, sweet with unrefined sunflower oil. There are many types of vinaigrettes. I want to offer you exactly this today – moderately spicy, with a piquant taste and very tasty.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
For salad
For dressing
Instructions
  1. For vinaigrettes, prepare vegetables in advance “in uniform”. Chop the vegetables finely, arbitrarily. Put it in a salad bowl, where you can mix everything well. We spread the corn, dill, onion and garlic out of the jar and finely chop them. Mix everything together.
  2. We’re refueling. In a bowl, pour the oil and soy sauce, pepper and salt to taste. I like to fill beetroot vinaigrette with dressing with the addition of sweet soy sauce. If you want to add piquancy to the dish, add table mustard, or even better – Dijon. I didn’t add mustard today. Mix everything thoroughly.
  3. Season with vinaigrette. Try it with salt and, if anything, dose it. Cover with a lid and let stand in the refrigerator for a while. Although you can eat right away.
  4. Ready!
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