• The salted or pickled mushrooms – 150 g;
  • Medium-sized potatoes – 5 tubers.
  • Large carrot – 1 PC;
  • Medium-sized beets – 1 PC;
  • Mussels – 100 g;
  • Whole milk – 0.5 l;
  • Onion, medium size – 2 PCs;
  • Apple cider vinegar – ¼ Cup;
  • Vegetable oil – ½ Cup;
  • Sugar – 1 tsp;
  • Ground black pepper, fresh herbs for decoration;
  • Fragrant black pepper – 10 peas;
  • Pickled or salted cucumbers – 3 PCs.


  1. Water or milk pour into a saucepan and boil. In boiling milk put the pepper and the mussels. Boil them until fully cooked approximately 10 minutes. Then drain the water, and mussels to cool and finely chop.
  2. Put the mushrooms in a colander to drain the marinade and after a while cut into thin slices. Vegetables pre-rinse thoroughly with water, using a soft brush.
  3. Washed beets, potatoes, carrots, boil until tender, preferably together, thus retains more vitamins and minerals. Then leave to cool slightly. Once the vegetables are cool, remove them from the peel. Peeled vegetables cut into cubes smaller.
  4. Onions cleaned from the husk and cut into transparent half rings or rings. Cucumbers cut into thin strips. Thus prepared vegetables to shift in a deep container and adding salt, mix well.
  5. Then fill with unrefined oil, vinegar, add sugar and ground pepper. These ingredients can be mixed separately and then salad. Mix well.
  6. Ready shift salad in a salad bowl and garnish with fresh herbs, tearing them twigs. If desired, the mussels in this vinaigrette can be substituted for salmon fish, you can also add lettuce, canned olives, and vinegar to replace the squeezed lemon juice. But if the components do not mix, and put layers, watering sauce of oil, vinegar and spices, you get a very colorful submission to the festive table.