Cooking description:
More details on how to make a vinaigrette with honey-mustard dressing, I will tell below. Choose liquid honey so that it whips easily in the dressing. Canned chickpeas can be substituted for beans. It turns out very tasty!
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Honey / Mustard
Dish: Salads / Vinaigrette
Diet: Lean meals / Vegetarian food
Ingredients:
- Beets - 300 Grams
- Carrots - 200 Grams
- Potatoes - 300 Grams
- Pickled cucumbers - 250 Grams
- Onions - 100 Grams
- Green peas - 150 Grams (canned)
- Chickpeas - 150 Grams (canned)
- Salt - To taste
- Ground black pepper - To taste
- Honey - 1-2 Teaspoons
- Olive oil - 40-50 Milliliters
- Apple Cider Vinegar - 2 Teaspoons
- Grain mustard - 2 Teaspoons
- Garlic - 1-2 Cloves
Servings: 2-4
How to make "Vinaigrette with honey-mustard dressing"
Prepare all ingredients.
Bake the beets and carrots in the oven until soft at a temperature of 200 degrees. Cool it down.
Boil the potatoes in their skins until tender. Cool it down.
Cut all vegetables into cubes.
Add chickpeas and green peas.
For dressing, combine vegetable oil, honey, apple cider vinegar, mustard, and minced garlic.
Season the salad, stir. Season with salt and pepper to taste.
Vinaigrette with honey mustard dressing is ready. Good appetite!