Nutritionist revealed a useful vinaigrette recipe

Nutritionist, PhD. Rimma Moisenko told how to make a vinaigrette an even healthier salad.

In an interview with Radio 1 on May 22, the expert called for the addition of vinegar to be abandoned, and sunflower oil to be replaced with olive or linseed oil. It is better to add salt to the vinaigrette in the morning. In the evening, salt consumption should be reduced, and it is better to replace salt in the vinaigrette with pickled cucumbers, which will add additional flavor to the dish.

In addition, Moisenko advised to boil the vegetables to the state of aldente, that is, "do not boil" them.

She recalled that beetroot contains betaine, which reduces the level of homocysteine, that is, improves the condition of the cardiovascular system. Beetroot also provides a daily stool, which is important for a person who does not move much.

Nutritionist Margarita Koroleva said on May 23 that eating three to six meals a day is considered the norm. According to the expert, breaks between main meals should be done every 3-3.5 hours with a little. These should be healthy snacks of vegetables or fruits, writes RT.

Earlier, Dmitry Bystrov, a public catering specialist, said that olivier and vinaigrette can be stored in the refrigerator for no longer than two days. Herring under a fur coat retains its freshness in the refrigerator for five days, notes 360.ru .

Last November, chef Victor Shaidetsky named the best way to cook carrots for vinaigrette and olivier. He advised not to cook the carrots, but to bake them in foil.