Banana sauce with cream. Italian dressing with orange juice
There are hundreds of different salad dressings - from classic to the most exotic, but it's not enough to cook them correctly, you need to know which ones are suitable for what. Many of the dressings, as salad dressings are sometimes called these days, are versatile, but some are the best way to emphasize and ennoble the taste of certain foods. We have selected popular options all over the world and specified in which dishes they are especially good.
Versatile salad dressings
Classic vinaigrette
Whisk together 2 tablespoons red wine vinegar, 2 teaspoons mustard, a pinch of salt and black pepper to taste. Gradually add 70 to 120 ml of a glass of olive oil.
Lemon Balsamic
Whisk together 2 tablespoons of balsamic vinegar, one lemon juice, 2 teaspoons of Dijon mustard, and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed garlic clove.
mediterranean
To a classic vinaigrette, add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano, and diced cream tomato. Let it brew for a couple of hours. Ideal for any seafood salads.
Italian
Roast ½ cup pine nuts in the oven until golden brown, about 8 minutes, then let cool. In a blender, mix 1 cup of basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually pour in 100 ml of olive oil and beat until smooth. Pine nuts can be replaced with walnuts, and butter with yogurt, and you get a "white and light" option.
"Caesar"
Mix 1 egg yolk, 1 garlic clove, juice of 1 lemon, a little Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and a little water. At the end, throw in a handful of grated parmesan.
Dressings for summer salads with herbs
Citric
Beat juice from half a lemon, 1 teaspoon each of hot mustard and lemon zest, half a teaspoon of sugar and salt to taste. Slowly add 1/2 cup olive oil and a few chopped dill stalks.
Poppy in Greek
Toast a tablespoon of poppy seeds for a couple of moments in a dry frying pan. Whisk in a bowl with 3 tablespoons of apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Salt to taste. Gradually add a third cup of olive oil. This version is exceptionally good for celery salads.
"Bistro"
Make a "classic vinaigrette" dressing, add 70 grams of crumbled blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.
Spicy honey mustard
Mix together 2 teaspoons of honey and Dijon mustard, juice and zest of half a lemon and salt. Gradually add 70 ml of olive and vegetable oil, sprinkle with dried thyme and chopped fresh chili.
Sauces for warm and potato salads
Italian garlic
Cut off the base of 1 head of garlic, drizzle with olive oil, wrap in aluminum foil and roast at 220°C until tender, about 20 minutes. Let cool, clean. Make a "classic vinaigrette", add the roasted and mashed garlic and 3 tablespoons of grated parmesan, and then shake everything together.
Italian creamy
Mix 100 ml of mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.
Hungarian Blend
Take 70 ml of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons of tomato paste and ketchup, one brown sugar and one teaspoon paprika. Season with a pinch of ground red pepper and salt to taste.
Dijon sconce
Whisk together 3 tablespoons of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in a processor until smooth. Add some dried thyme.
Dressings for pasta and rice salads
Vinaigrette Shallot
The classic "vinaigrette" recipe can be made in a milder, savory version with 2 tablespoons chopped shallots and white vinegar instead of red.
Creamy balsamic
Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon minced garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.
"Green Goddess"
Fold in the processor peeled and chopped avocado, half a glass of mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon of lemon juice, 2 chopped green onions and 3 anchovies. Beat until smooth. Season with salt and pepper.
"Thousand Islands"
Mix half a glass of mayonnaise and mild ketchup. Blend in a bowl blender with chopped green onion, chopped hard-boiled egg, lemon juice and chopped green, red and yellow bell pepper halves. Season with a few drops of Tabasco sauce. Also suitable for meat mixes.
farm blue
Mix together 1/4 cup buttermilk and sour cream, 1/2 cup crumbled blue cheese, juice from 1/2 lemon, salt, and any hot peppers to taste. This option is great for green and warm salads.
Meat salad dressings
cowboy
Mix half a cup of yogurt with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and, if desired, add thinly sliced bacon.
smoky ranch
In the main Ranch recipe, you need to replace parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, hot chili pepper, heavily fried in a dry frying pan, cut into strips. An excellent addition to the composition with smoked meats, as well as beans.
"Sesame"
Whisk 3 tablespoons of sesame oil, 2 apple cider vinegar, 1 brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons ground sesame seeds in a coffee grinder and mix well. Ideal for duck and game salads.
creamy curry
Whisk together a third cup of unsweetened yogurt and mayonnaise, the juice of half a lemon, a few pinches of curry powder, a little salt and honey. Add hot peppers as desired.
Spring, and then summer, is the time for fresh herbs, vegetable salads, herbs, tops and other useful vegetation, which you must definitely use to maintain your health, youth and beauty.
I want to offer you some proven and tasty simple recipes: dressings for which you can replace the harmful ones, enrich the taste of vegetable oil and give yours a unique zest and originality!
From this article you will learn:
Salad dressings - the most delicious recipes
Simple dressing for vegetable salad and green salad
This simple but very tasty dressing is ideal for any vegetable.
- 0.5 cup vegetable oil
- 4 tablespoons table vinegar
- 0.5 tsp sugar or powdered sugar
- and ground black pepper to taste
In a jar, or better in a salad dressing bottle, pour oil, vinegar and spices.
Close the stopper and shake thoroughly.
Delicious and simple dressing for any vegetable is ready!
******
- 5 cloves of garlic
- half a glass of walnuts
- 2 tbsp vegetable oil
- 2 tablespoons table vinegar
Crush nuts and garlic in a mortar, add vinegar and vegetable oil. Fill the salad. Delicious!!!
*******
- 100.0 sour cream
- ¼ cup table vinegar
- 1 tsp powdered sugar
- salt and pepper to taste
Mix everything, add spices and season or salad with eggs.
*******
mustard dressing
- ¼ cup vegetable oil
- 1 tbsp prepared mustard
- ¼ cup table vinegar
- salt and pepper to taste
Mix oil with mustard, add vinegar and spices.
- 3 garlic cloves
- 1 tbsp dill greens
- 1 tbsp parsley
- 1 tbsp green onion
- salt, vinegar, vegetable oil to taste
Thoroughly grind the garlic and herbs in a mortar until a homogeneous mass is obtained, dilute with hot water to the consistency of thick sour cream, add salt, vinegar, vegetable oil.
Salad dressing replacement for mayonnaise
This surprisingly tasty and very healthy dressing will perfectly replace mayonnaise in any vegetable salad.
- ½ cup plain natural yogurt
- 1 tbsp finely chopped onion
- 0.5 tsp wine vinegar
- red pepper on the tip of a knife
Mix everything and dress the salad.
*********
Salad dressing substitute for mayonnaise 2
- Half a glass of sour cream
- 1 tsp prepared mustard
- 1 tbsp vegetable oil
- 2 cloves of garlic
- salt, sugar, lemon juice to taste
Mix sour cream with mustard and vegetable oil. Add chopped garlic and spices.
These simple and delicious vegetable salad dressings are super easy to make and come with simple, affordable ingredients, so you can use them with confidence.
Celebrity Chef's Salad Dressing Guidelines!
And another interesting video about salad dressings
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Alena Yasneva was with you, be healthy and take care of yourself, eat right!
You will be surprised, but if even in the most ordinary vegetable salad we replace the mayonnaise or vegetable oil familiar to all of us with a special salad dressing (sauce), then the dish will sparkle with completely different colors, it will become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and improvised salad dressings, as well as exotic, but sooo delicious!
Versatile salad dressing
Products
100 ml lemon juice
400 ml vegetable oil (your choice, I like corn)
1 tbsp Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce
The proportions of the products in the salad dressing are approximate, I made all the measurements along the way, so do not be afraid to change something or tweak it to your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating a base, this is for taste.
We shoot into the blender, whack-whack, everything is ready!
Don't have a blender? Garlic through the press, everything in a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce for roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes drizzled with it will do well in the oven. Chicken or fish - everything takes on an ennobled look and taste.
So, if I don't have time for something else, I boldly take a bottle of this sauce out of the refrigerator, sprinkle what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have such a dressing in the refrigerator, and I cook a lot of it at once (reduce the number of ingredients if you don’t need so much). In a closed glass container, vinaigrette salad dressing is stored for several weeks without losing its taste. It just needs to be shaken periodically, because. the emulsion breaks down over time.
sesame dressing- For me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads, and also add it to boiled potatoes. Very fragrant dishes are obtained.
Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp
White sugar - 1/8 tsp
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp
Sesame seed (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper
Place all ingredients in a small deep bowl and whisk well.
If you use this dressing for leaf lettuce, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.
Spicy vegetable salad dressing- from the most ordinary vegetables you can cook an unusual salad. All you need is the "secret ingredient" - the original salad dressing.
Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 tsp
Cumin - 1.5-2 teaspoons
Salt - 0.5 tsp
Vegetable oil (preferably olive oil) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.
So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Whisk thoroughly with a fork.
Chop the parsley.
Add greens to the sauce, mix. Leave for 10 minutes.
Dressing is great for vegetable and mushroom salads.
Gas station "Kamchatsky"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and yolks based on sour cream.
Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste
Shake sour cream with yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.
Sour cream dressing with lemon- suitable for vegetable and fruit salads
Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch
Remove the yolk from the boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and mix thoroughly.
Squeeze juice from half a lemon.
Add lemon juice, sour cream, salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.
Yogurt and herb dressing- such a green yogurt dressing can be seasoned with salads or served with ready-made main courses.
Products
Mustard - 2 tsp
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Tarragon fresh (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp
Salt and ground black pepper
Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared dressing from yogurt and herbs into a gravy boat.
salad dressing- This yoghurt salad dressing has a delicate texture and excellent flavor. This dressing can spice up any salad.
Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Salt and ground black pepper
Place all ingredients in a food processor, season with salt and pepper. Blend at medium speed until smooth.
Green Onion Yogurt Salad Dressing m - think what would replace the mayonnaise in the salad? Try the yogurt dressing!
Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp
Ground pepper - 0.25 tsp
Transfer yogurt to a bowl.
Squeeze lemon juice and add mayonnaise.
Salt, pepper to taste.
Chop the green onion. Mix everything thoroughly.
salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash the dishes!
Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife
Place everything in a bottle, close the cork and shake until the contents turn into a homogeneous mass.
mayonnaise salad dressing This salad dressing will add a touch of sourness to your dish.
Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.
Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly beat salad dressing.
Mayonnaise salad dressing is ready. You can make a salad.
Garlic dressing for vegetable salads- vegetable salads are dressed with such a dressing, and you can also pour over herring before serving.
Products
Olive oil - 1/2 cup
Garlic (passed through a meat grinder) - 1-2 cloves
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and black ground pepper
Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).
raspberry vinegar- needed raspberry vinegar for another yummy. I got tired of running around the shops in search of this rarity and decided that if making raspberry vinegar is easy, it's easier to do it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .
Products
Fresh raspberries - 200 g
Sugar sand - 1 tbsp. l.
Table vinegar - 500 mg
100 g of raspberries to sort out.
Add granulated sugar.
Mash raspberries with sugar with a fork...
and transfer to the bank.
Warm the vinegar a little and pour over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.
Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.
Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and ground black pepper
Place all ingredients in a deep bowl and whisk lightly. Add salt or pepper if necessary.
Use Vinaigrette sauce immediately or pour into an airtight container and refrigerate. This dressing can be refrigerated for up to 3 days. Shake the container well before use.
Flavored olive oil- the first time I tried flavored olive oil in a pizzeria. It was supposed to be poured over pizza for spiciness and spice. I was still surprised: "Well, why didn't I think of doing this myself?" I suggest you try!
Products
hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil
1. Wash all components, dry well, otherwise the oil will become moldy.
Dry, not crushed seasonings and peppers are also suitable.
2. Pepper cut into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Infuse for at least 1 month. Of course, the longer it takes, the better.
You can use flavored olive oil to dress a salad, to drizzle over pizza or bruschetta. For meat and fish.
Useful dressing for sweet salads- All you need to make this salad dressing is lemon, honey and cinnamon. And, of course, good mood!
Products
Lemon (only juice) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 tsp
Cut the lemon, squeeze the juice from one half. We add honey.
Mix thoroughly and add cinnamon.
Such a dressing can be poured over a salad of apples, carrots, kiwi, bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.
French vinaigrette sauce- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it is also great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.
Products
Wine vinegar (balsamic vinegar or lemon juice) - 1/4 cup
Mustard (Dijon) - 1 tbsp. l.
coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil - 3/4 cup
*
Optionally, add any of the following to the main sauce:
Crushed garlic - 1/2 clove
Green onions, chopped - 1/4 cup
Cheese - 1/4 cup grated parmesan (if lemon juice is in the sauce)
or 1/2 cup crumbled blue cheese
Fresh greens (thyme, parsley, tarragon), chopped - 2 tbsp. l.
In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly adding the olive oil, beat the mixture for a few minutes until emulsified. (You can mix the ingredients in a blender, or by shaking them in a sealed jar.)
Store the vinaigrette in an airtight container in the refrigerator (up to 2 weeks). Shake before use.
Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Black ground pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup
In a small bowl, combine vinegar, mustard, salt and pepper, beat well with a whisk.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes 3/4 cup sauce in total.
Pour the vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and refrigerate (classic vinaigrette sauce can be stored in the cold for up to 3 days).
Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste
Table mustard, raw egg yolks put in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as the mayonnaise sauce, then dilute with vinegar and strain.
Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.
Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
sand sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife
Put raw yolks in a saucepan, add mustard, sugar, pepper, salt to them and grind it all well until a homogeneous mass is formed.
Then pour in the chilled vegetable oil in a jet, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the mustard salad dressing.
Oil-vinegar dressing
Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
greens finely chopped 3 tbsp. spoons
ground pepper to taste
salt to taste
Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour greens with boiling water, drain the liquid immediately. Put the steamed greens in a mixture of vinegar and oil and mix thoroughly.
mustard dressing
Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g
Mustard and raw egg yolks put in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Whisking constantly, pour in the oil in a thin stream. Then pour in the vinegar, put the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become softer.
Salad dressing with sour cream
Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups
Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end, add 3/4 cup sour cream.
french gravy
For 4-6 servings you will need:
- 125 ml of vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice
- 2 chopped tomatoes
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon of pepper.
Add any chopped fresh herb or seeds like cumin.
Place all ingredients in a bowl or screw-on jar and mix or shake until combined.
salad dressing- a great option for dressing a salad of vegetables, meat or potatoes.
Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp
Mustard powder - 1/4 tsp.
Hot sauce (tabasco type) - 3 drops
Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulsate until a homogeneous mass is obtained.
Pour the sauce into a pitcher or glass jar, seal tightly, and refrigerate the salad dressing.
Salad dressing can be kept in the refrigerator for up to three days.
Nut and garlic dressing
Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.
Pound the peeled kernels in a porcelain mortar, add chopped garlic, grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and carefully grind this mass in an enamel bowl, gradually adding vegetable oil. When the mass thickens, pour in lemon juice or grape vinegar and mix again.
Refueling in Warsaw
Products
sour cream 0.5 cup
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste
Whisk sour cream with eggs, add salt, sugar and lemon juice. Add chopped dill and green onion, mix
Garlic sauce with herbs- an excellent garlic sauce will decorate and enliven meat and fish dishes.
Products
Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste
Peel and crush the garlic in a garlic maker.
Wash and finely chop the herbs.
Add mayonnaise and mix everything thoroughly.
Vinegar infused with lemongrass, ginger and garlic- such fragrant vinegar will complement vegetable salads well and is perfect for meat marinades
Products
Lemongrass - 2 stalks
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 cup
Wash and dry lemongrass. Finely chop. Cut garlic cloves into halves.
Lemongrass, garlic and ginger put in a glass container.
In a saucepan over medium heat, heat the vinegar to a boil. Remove from heat, cool to room temperature, pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use at least 2 weeks later.
salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing for second courses as a sauce.
Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp
Freshly ground black pepper to taste
In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree until pasty. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for up to three days.
salad dressing
From mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, prepare salad dressing, pour salad and serve immediately.
Dressing with herbs and lemon juice
Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley greens 20 g
sugar to taste
ground black pepper to taste
Vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.
salad dressing
Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste
Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Vinegar, olive, corn or sunflower oil carefully change and pour the prepared mixture, mix again
Refueling
Products
walnut 0.25 cup
or pine nuts 0.25 cups
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups
Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped, 1 small garlic clove, 1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1/4 - 2/3 glass of water.
Salad dressing "Wild West"
in a plastic container, mix 1/2 stack of kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little tabasco sauce, 1 crushed garlic clove and 1 tbsp chopped cilantro. Close the container tightly with a lid and shake well.
Salad dressing "Hippie"
1/2 cup shredded carrots, 2 tbsp Japanese rice wine, 2 tbsp red wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450g soft tofu 1 crushed small garlic clove
Salad dressing "Asian citrus"
mix 2 tbsp peanut butter, 1 tbsp sesame oil, 2 tbsp wine vinegar, 4 tbsp freshly squeezed orange juice, 2 tbsp each lemon juice, soy sauce, honey and mustard
Salad dressing "Tahini"
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tbsp of honey. Salt to taste
Salad dressing "Old ranch"
mix 1/2 cup low-fat kefir, 2 tbsp light mayonnaise, 1 tbsp apple cider vinegar, 1 crushed small clove of garlic, 1 tbsp finely chopped greens (basil, parsley, cilantro, thyme), 1/2 tsp mustard and a pinch Chile
MORE REFILLS:
1) I buy an avocado and wait for it to ripen. I don’t take stone ones, I take round ones and with a hint that they will someday soften. I wrap it in a bag with an apple or a banana so that they ripen as soon as possible. this is the most whole fatty product, in a blender I add water and garlic or salt and water, or soy sauce, just a drop and water again, a decent amount of sauce is obtained. If you plan to eat the salad not immediately, then with lemon juice - otherwise the avocado sauce will darken on the surface.
2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also perfect.
I pour grated root vegetables or salad greens, such as spinach, with this dressing. I add banana slices or a couple of dried fruits - for a sweet tooth -)
3) thick and sweet dressings made from banana, ground up neat, or with a spoonful of lemon juice or spices, from curry and chili to cinnamon and cardamom. According to a separate diet, it is better to season greens and vegetables with sweets, not protein foods.
4) if you want a very "nutritious" then I take coconut milk, almond paste or cashew paste with water, goat yogurt or mature coconut, which costs a penny in Ashana, the main thing is to choose the one where the liquid is still splashing - and grind it at home with water - with beets it's just class and looks very nice .. winter -))
5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it is very tasty, although simple .. but lecithin in the yolks, it seems to me that this is good.
6) rather than about dressing, but about the salad itself: I made a rule of vegetable salads to maintain my figure, but it’s still too lazy to plan carrots, beets and zucchini, of course - for me a cool option is to grind fresh cauliflower in a combine - it turns out " rice" in 30 seconds, and it is already very tasty to fill it with any thick natural sauce from this list
Examples of delicious combinations:
Crushed orange sauce with coriander powder and black pepper (e.g. grated beetroot, beetroot and prunes/dried persimmons)
- sauce from ground persimmon or banana: spicy - with chili, spicy - with curry and ginger, sweet - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- hearty avocado sauce ground with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt, pepper to taste
Grate 2 small beets, finely 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time, the beets will soften, as if boiled, and soak
* in this salad, kelp or wakame seaweed is quite appropriate, both options are great to always have on hand - they are stored for a long time, rich in iodine and other trace elements
The most hearty nut butter or soaked nut butter sauce: grind almond or cashew butter with water, soy sauce, a dash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, combining cashew butter with lemon sour, mustard and nutmeg nuts will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).
The most delicate sauces are made with cashew paste, the healthiest ones are probably with almond paste, because, among other things, almonds are one of the best sources of calcium in nature and a good source of many other micro and macro elements and fats that are needed to it was satisfying - in a natural concentration.
Almond paste + water + cinnamon and salt + optional, roasted until soft pumpkin (for example, boiled broccoli or green beans) -- TERRIBLY DELICIOUS
- cashew paste dressing with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- almond paste dressing with garlic and soy sauce (on cauliflower ground to the state of "couscous", with olives, apple slices, soaked for 5 minutes with wakame seaweed // almond paste dressing perfectly softens the sharpness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- cashew paste dressing with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I also tried it - an indescribably cool combination!)
* Lest you say I'm talking about rare ingredients here, you can now find nut butter in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame, sunflower seeds will do - they are soaked for several hours and then ground with water and spices to the state of the sauce, but for me it's already too dreary -))
Pine pesto: grind pine nuts, without soaking, with basil, water and garlic (you get "pesto", which is customary to season zucchini, grated lengthwise "for pasta")
Grind sunflower seeds or cashew paste with water, a little dry mustard and lemon juice (in a salad it will turn out similar to mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)
Flax sauce (first grind a tablespoon of flax into powder, pour 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again
Sauce for the tropics: from a young coconut (the less liquid - the closer to "yogurt") ground with lemon juice, chili pepper .. why not pineapple or mango (in a small amount - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing is suitable on the contrary, as the basis for a stew with crispy salad greens, sprouts, bell peppers (while I was sitting in Russia, this part seemed like this .. "well, well .." But for two weeks in Tae, this topic became a world of discovery)
Coconut dressing for the middle lane: the pulp of a mature coconut (any hypermarket, choose coconuts in which all the "eyes" on the top are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water to the density of yogurt, cinnamon cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese .. you can acidify such a sauce in the likeness of yogurt by adding a spoonful of sour milk to it and holding in warmth)
Warm sauce of boiled broccoli or green beans: IT turned out to be JUST SUPER! boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into the most delicate pate for pancakes or bread, and in a dietary reading, it’s great to stuff bell peppers with this pate or roll salad greens.
Pesto sauce made from fresh broccoli inflorescences, ground with avocado in a powerful blender (optional: with soy sauce or a more useful analogue, like bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)
Warm sauce of ground baked eggplant (whole eggplant is baked in a toaster until soft, then ground without skin. Very tasty with fresh or lightly roasted tomatoes, garlic and chopped parsley, boiled rice)
Raw poultry yolks (sounds odd to say the least - but actually delicious with herbs and tomatoes, for example, and yolks are a good source of B12 and whole, unprocessed fats)
A survey conducted by nutritionists led them to some confusion. Are you too fanatical about your figure? Every tenth of those surveyed prefers to eat salads without any dressing.
THERE WAS ALWAYS THE SALAD DRESSINGS!
The long and colorful history of salad dressing dates back to ancient times. More than five thousand years ago, in China, various variations of soy sauce were used to dress salads, and two thousand years ago, in ancient Babylon, greens and vegetables were mixed and poured with vegetable oil and vinegar before serving.
In ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.
Salad dressings can be divided into two types. The first, most popular for green and vegetable salads, are dressings based on a mixture of vegetable oil and vinegar, such as vinaigrette dressing.
The second includes all thick dressings such as mayonnaise, cream-based dressings, sour cream, yogurt and buttermilk. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, boiled "winter" vegetables.
WHAT SALAD DRESSING TO CHOOSE FOR A SLIMMING WOMAN?
Salad dressing - vegetable oil
Vegetable oil, quickly absorbed into the digestive tract, creates a feeling of peace. As a result, you would eat two to three times less! But only 20% of women add oil to salads.
Salad dressing - sour cream, yogurt, kefir
Sour cream (yogurt, kefir) is good because, in addition to fats, it contains bifidobacteria that help digest coarse fiber. And this means that by seasoning your salad with a fermented milk product, you can avoid unpleasant bloating and seething in your stomach.
Salad dressing - vinegar, lemon juice
One of the most commonly used vinegars in salad dressings is wine vinegar. Although it can always be replaced with lemon juice.
White wine vinegar is much milder and more gentle than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar pairs well with non-sharp oils such as sunflower oil.
Red wine vinegar, especially long-aged ones, is quite acidic and therefore pairs well with dense nut and olive oils. This vinegar is perfect for green leafy vegetables.
VINEGAR-BASED SALAD DRESSING
Ingredients:
- 2 tbsp vinegar (preferably white wine) or freshly squeezed lemon juice
- 6 tbsp olive oil
- 1 tsp mustard (preferably Dijon)
- salt, black pepper
Cooking:
Mix vinegar, mustard and salt in a small container and let it brew for 10-15 minutes. Using a whisk, carefully beat the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long or the sauce may thicken. At the very end, add ground black pepper, mix and serve immediately.
LEMON SALAD DRESSING
Ingredients:
- 100 g vegetable oil
- juice of 2 lemons
- 1 head crushed garlic
- 1 st. l. mustard powder.
Cooking:
Whisk everything in a mixer.
HOME MAYONNAISE - RECIPE
But mayonnaise, so beloved by us, does not bring any benefit. Only extra calories and flavors that stimulate the appetite. Whether it's homemade mayonnaise.
The easiest way is to make mayonnaise in a blender. This method makes it possible to prepare very tender and airy mayonnaise, which is perfect as a salad dressing.
Ingredients:
- 1 large egg
- 1 ¼ cups olive oil
- 1 tsp dry mustard
- 1 tsp Sahara
- 1 tsp salt
- ¼ tsp white pepper
- 1 - 2 tsp lemon juice
Cooking:
All ingredients must be at room temperature. Break an egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then, in a thin stream, add another half cup of oil and lemon juice and continue to beat for about a minute. For the remaining half cup of oil, start adding tablespoons at a time, whisking constantly, until the mixture thickens.
MUSTARD SALAD DRESSING
Ingredients:
- mustard flour 2 tbsp. spoons
- wine or apple cider vinegar 1 tbsp. spoon
- brown sugar 1 teaspoon
- piece of black pepper
Cooking:
Mix all the ingredients with water in a Pyrex vessel, stir until you get a batter. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from boiling water. Homemade mustard can be stored for a very long time.
COTTAGE COTTAGE SALAD DRESSING
Ingredients:
- cottage cheese 100 g
- milk 1 glass
- sugar
- cumin or mustard
Cooking method:
- Grind cottage cheese with a wooden spoon.
- Rub the granular cottage cheese through a sieve or turn through a meat grinder, season with spices, add milk, grind into a homogeneous sour cream mass.
- Dilute dry cottage cheese with a large amount of milk, fatty - with less.
GARLIC SALAD DRESSING
Ingredients:
- vinegar 3% 100 g
- vegetable oil 100 g
- mustard 10 g
- sugar 10 g
- garlic 3 cloves
- salt and ground black pepper to taste
Cooking method:
Finely chopped garlic is rubbed with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass. Dilute dry cottage cheese with a large amount of milk, fatty - with less.
PARSLEY SALAD DRESSING
Ingredients:
- 125 g mayonnaise
- 10 g fresh parsley leaves
- 60 ml sour cream
- 1 st. l. red wine vinegar
- 1 tsp anchovy paste
- 1/4 tsp ground black pepper
Cooking method:
Blend all ingredients in a mixer until smooth, scraping sides as needed.
ITALIAN SAUCE
Ingredients:
- 100 ml homemade mayonnaise
- 2-3 tbsp. l. wine vinegar
- 2 tbsp. l. low-fat sour cream and vegetable oil
- dried oregano (1 tsp), 1 garlic clove (chopped)
- herbs and salt
Cooking method:
Mix all ingredients until smooth in a blender.
Salad dressing for meat-eaters
Ingredients:
- low-fat kefir (100 ml)
- 50 g homemade mayonnaise
- 1 tbsp red wine vinegar
- garlic clove (can be replaced with garlic powder)
- a pinch of salt
- parsley, dill and green onions
Cooking method:
Mix all ingredients well with a whisk. In this sauce, you can also marinate meat for roasting on coals.
DANDELION SALAD DRESSING
This is an incredibly tasty and very easy dressing.
Ingredients:
- 10 dandelion blossoms
- 2-3 garlic cloves
- 20-30 g butter
- 2 dandelion leaves
- 1 tsp mustard (you can use Dijon).
Cooking method:
Soak dandelion leaves and flowers for a few minutes in cold water, rinse and chop together with garlic (use a blender or meat grinder). Add the rest of the ingredients to the mixture and mix well. The sauce is suitable for vegetable dishes and salads.
GREEK Tzatziki Salad Dressing
Served with meat dishes.
Ingredients:
- 300 ml yogurt
- 3 art. l. olive oil
- 1 fresh cucumber
- 2-3 garlic cloves
- 2 tbsp. l. white wine vinegar
Cooking method:
Peel the cucumber and grate on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.
Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule to always remember is to use only freshly prepared sauce!
A good dressing can make a good salad even better! Spicy, sweet, creamy and mustard are just the tip of the gas station iceberg. Each of them will make an already familiar salad sparkle with new tastes. 15 mind-blowingly delicious dressing recipes for your favorite salads - we will reveal all the secrets and ingredients!
Greek salad dressing
Let's start with the classics, this dressing is perfect for Greek salad, for different types of pasta, vegetable salads, fish or meat, and it also makes a wonderful marinade due to the light tart aroma of olive oil.
To prepare it, you need (as a result, a glass of dressing comes out):
- 2 garlic cloves, minced;
- 2 tablespoons Dijon mustard;
- 1/2 cup olive oil;
- 2 tbsp lemon juice;
- 1/2 tsp Sahara;
- 5 tbsp wine vinegar;
- salt, basil leaves and oregano (1/2 tsp each) optional.
Mix all the ingredients in a container convenient for you, you can use a jar with a lid, close the lid and shake.
If you want the sauce to be foamy, then first all the ingredients, except for the oil, are whipped in blenders for literally 10 seconds, and then the oil is slowly poured in.
Useful tips! This dressing can be stored in the refrigerator for up to 2 weeks. Wine vinegar and oil will separate, just mix the sauce again. If the butter has set, remove the dressing from the refrigerator before serving.
This dressing is great for those with lots of greens. Honey balances the acidity of the vinegar and lemon juice, and gives salads a special flavor.
For her you need to take:
- 2 tbsp balsamic vinegar;
- 1 tbsp honey;
- 1/2 st. l. lemon juice;
- 1 tbsp Dijon mustard;
- 1/4 cup olive oil;
- salt and ground pepper as you wish.
In a small bowl, whisk together the vinegar, honey, lemon juice, mustard, and olive oil. Season with salt and pepper. 
Citrus salad dressing
This sauce will create fresh acidity from three types of citrus: lemon peel, orange and grapefruit. Low-calorie dressing is suitable for salads with various herbs and lettuce, as well as for. You will need:
- 1/4 tsp grated grapefruit peel;
- 1/4 cup grapefruit juice;
- 1/2 tsp grated orange peel;
- 1/4 cup orange juice;
- 1/2 tsp grated lemon peel;
- 2 tbsp. spoons of wine vinegar;
- 2 tbsp. spoons of lemon juice;
- 2 tbsp olive oil;
- salt pepper.
Whisk all ingredients together in a bowl. The sauce can be used immediately for dressing salads, and leftovers can be stored in the refrigerator for up to 3 days.
Refueling a thousand islands
For the recipe you will need:
- 1/2 cup sour cream (for a less oily version, you can substitute low-fat natural yogurt for sour cream)
- 1 glass of kefir;
- 1/4 cup mayonnaise;
- 1/3 cup ketchup;
- 1 egg;
- 2-3 canned gherkins;
- 1 tsp white onion, finely chopped
- salt, pepper to taste
Cooking:
1. Hard boil the egg and chop finely. Gherkins also need to be finely chopped.
2. Mix all the ingredients in a bowl, season with pepper and salt. You can add finely chopped parsley.
The sauce can be stored in the refrigerator for up to 5 days.
Honey mustard salad dressing
This is a great versatile salad dressing. The pleasant pungency of mustard is great for bitter greens like arugula, chicory, radicchio or iceberg lettuce. Try one of the . It can also be used as a marinade for meat or fish.
For honey mustard dressing you need to take:
- 1 clove of garlic;
- 2 tbsp liquid honey;
- 2 tbsp. l. olive oil;
- 1 tbsp white wine vinegar;
- 1 tbsp mustard (can be Dijon or grained);
- salt and pepper to your taste.
Garlic needs to be minced. Mix it with vinegar, mustard, honey and oil, don't forget to add salt and pepper at the end. 
Garlic dressing for fresh salads
For garlic dressing you need to prepare:
- 1 glass of kefir;
- 1/2 cup sour cream;
- 1/4 cup mayonnaise;
- 1 small head of garlic;
- salt and pepper to your taste.
Squeeze the garlic through a garlic press or chop finely. Mix in a bowl with other ingredients until smooth.
For this dressing recipe you will need:
- 1/2 small onion;
- 3 cloves of garlic;
- 1/2 cup olive oil;
- 2 tbsp Sahara;
- 2 tbsp ketchup;
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard;
- salt, pepper to your taste
Preparation: onions and garlic should be finely chopped, you can in a blender. Mix chopped onion and garlic with the rest of the ingredients until smooth. Chill the sauce in the refrigerator before serving.
The sauce will decorate leafy salads with chicken.
Homemade Lemon Olive Oil Dressing
This dressing is a classic Italian bruschetta sauce. But its taste is so fragrant and pleasant that it is used with pleasure for dressing salads or as a marinade for chicken. If you suddenly decide to use it as a marinade, then it is better to leave the chicken in it for the night.
This olive dressing is often used in Greek salad, it is ideal with tomatoes, cucumbers, avocados, asparagus, arugula and spinach, feta cheese, Parmesan, goat cheese. From all the above ingredients, you can prepare delicious fresh salads.
To prepare the dressing you need:
- 1/2 cup olive oil;
- juice of one lemon;
- 2 garlic cloves (pressed in a garlic press)
- a pinch of sweet paprika;
- 1 tbsp dried thyme;
- 1 tsp Sahara;
- 1 tomato.
Put all the ingredients in a blender, it is better to pre-cut the tomato, and beat everything well.
This salad topping is a variation on the honey mustard dressing above, but with yogurt added. For her you will need:
- 100 ml. natural yogurt;
- 2 tbsp mustard;
- 3 tbsp liquid honey;
- 1 tsp lemon juice;
- dried garlic -1/2 tsp;
- salt, pepper to your taste.
Mix all the ingredients well and the dressing is ready! This sauce will be a great addition to salads with chicken or.
Easy yogurt salad dressing
This recipe will decorate any fresh salad of greens and lettuce leaves. You need:
- 100 ml. natural yogurt;
- 1/2 tsp lemon juice;
- salt and pepper as you wish
In a bowl, combine yogurt, lemon juice and garlic, beat everything well. Add salt and pepper, you can add some of your favorite herbs, thyme, cilantro or oregano.
One of the most popular sauces in the States, it's easy to make and tastes amazing. Cooking:
- 1/2 cup low-fat sour cream;
- 1/4 cup mayonnaise;
- 1 small cucumber;
- 3 tbsp finely chopped fresh parsley;
- 1 clove of garlic;
- 2-3 green bow arrows;
- salt, ground pepper to taste;
Peel the cucumber, remove the seeds from the middle. Cut the cucumber into a bowl for a blender, put the rest of the ingredients in it. Mix everything well until smooth. Condemn the sauce in the refrigerator. You can store it up to 3 days in the refrigerator. 
This sauce is suitable for a simple salad of tomatoes, cucumbers and lettuce leaves.
Classic Italian dressing
The classic dressing recipe will give your salads a slight sourness. For her you need:
- 3 tbsp olive oil;
- 1-2 garlic cloves (chopped)
- Italian seasonings (oregano, basil, rosemary);
- fresh ground pepper to your taste.
Mix all ingredients well and you're done!
Creamy Italian dressing
- 3/4 cup mayonnaise (if you make homemade mayonnaise, kudos to you)
- 1 tbsp olive oil;
- 2-3 tbsp wine vinegar;
- 1 tbsp lemon juice;
- 1/4 grated Parmesan cheese;
- 1 tbsp Sahara;
- 2 cloves of garlic;
- 1/2 tsp Italian seasoning (a mixture of oregano, basil, etc.); Ingredients: What you need:
- 4 tbsp olive oil;
- 2 tbsp white wine vinegar;
- a handful of fresh basil leaves (it is very important to take fresh leaves);
- 1 clove of garlic.
Grind the garlic and basil in a blender, then add the rest of the ingredients and mix again. Add salt and pepper to your taste. 
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