Diet salad dressings: when "delicious" does not mean "calorie-dense. Delicious sauces and salad dressings

GREEK SAUCE FOR FRESH VEGETABLE SALAD

1.5 cups olive oil
1.4 teaspoons sweet mustard
1 clove of finely chopped garlic
3 tsp balm. vinegar
1 tsp lemon juice
1.5 tsp honey
1.4 allspice black pepper
salt
1.2 tsp oregano (herb. used in 50% of Greek cuisine, I know for sure)
cheese (by taste)
Fresh basil couple of sprigs

Dressing can be cooked and stored in the refrigerator for a long time. Mix all the ingredients (except for the feta cheese), the easiest way is in a tall glass with a closed lid or a mixer. Pour the salad before serving, mix, then break a piece of cheese (the size of a matchbox) with your hands and throw in a couple of olives.

AVOCADO SAUCE

Products:

1 medium avocado
1 small head of onion
1.5 tbsp lemon juice
2 tsp olive oil

Instructions:

Combine all of the above ingredients and puree them in a blender. Put the resulting mass in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad, add dressing to the salad just before serving and mix.

HONEY DRESSING

Products:

4 tablespoons of vegetable oil and lemon juice,
1 tablespoon honey
1 - 2 sprigs of parsley.

Instructions:

Mix vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. Dressing salads from cabbage, beets, carrots.

MINT DRESSING

Products:

3 tablespoons finely chopped mint leaves
1 1/2 - 2 tablespoons sugar
1 tablespoon wine vinegar
3 - 4 tablespoons of water.

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Let it brew for 2-3 hours. Dressing green salad, fresh cucumber salad. If necessary, add salt to the salad when it is already laid out on plates. Right before a meal.

ITALIAN REFILLING

Products:

1 cup olive or vegetable oil
1/4 cup white or apple cider vinegar
2 tbsp. l. finely chopped onion,
Art. l. chopped fresh or 1 tsp. dried basil leaves,
1 tsp Sahara,
1 tsp mustard powder,
1/2 tsp salt,
1/2 tsp dried oregano leaves
1/4 tsp pepper,
2 garlic cloves, finely minced.

Instructions:

Shake all ingredients in a tightly sealed container. Shake again just before use.

HORSERADISH SAUCE WITH VINEGAR

Products:

For 1 horseradish root (120 g) - 100 g of 9% vinegar,
100 g of water
1 teaspoon sugar
1 teaspoon of salt.

Instructions: Rinse the horseradish root with a brush and peel, then grate and pour boiling water no more than to the surface of the horseradish, close the lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. Serve with cold and jellied fish, jelly, ham.

MAYONNAISE HOME

Products:

For 1/2 cup vegetable oil (refined sunflower or olive) -
1 egg (yolk),
1 st. a spoonful of vinegar
salt and sugar to taste.

Instructions: Pour raw egg yolks into a porcelain or faience cup, salt and mix with a whisk or spatula. Then, in small portions (a teaspoon), pour in the vegetable oil, each time thoroughly mixing it with the yolks. When a thick homogeneous mass is obtained from the butter and yolks, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For a spicier taste, you can add 1/4 teaspoon of ready-made mustard to the sauce, which must be mixed with the yolks before dressing the sauce with oil.
Mayonnaise is seasoned with salads and vinaigrettes, served with boiled and fried meat and fish cold dishes.

GILLING MUSTARD

Products:

vegetable oil 60 ml
yolk 1 pc.
table mustard 1 teaspoon
3% vinegar 110 ml
sugar 1 teaspoon
salt 1/2 tsp
pepper 1 g

Instructions: Grind table mustard, salt, sugar, ground black pepper and raw egg yolk, add vegetable oil while stirring, then vinegar. Shake dressing before use. Use for vegetable salads and herring.

MUSTARD SAUCE WITH CAPERS

Products:

For 2 eggs - 2 tbsp. tablespoons of vegetable oil
1/2 st. mustard spoons,
3-4 st. tablespoons of vinegar
1 st. a spoonful of small capers
1/2 teaspoon sugar.

Instructions: Rub the yolks of hard-boiled eggs through a sieve and grind white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Put the capers and finely chopped egg whites into the prepared sauce.
Serve the sauce with cold boiled fish or canned in its own juice.

CLASSIC SALAD DRESSING

Products:

lemon juice 1/4 cup.
salt 1/2 teaspoon.
black pepper 1/4 teaspoon.
olive oil 1/2 cup.

Instructions:

In a small bowl, beat the lemon juice, salt and pepper with a fork. While continuing to beat, pour in the olive oil. To the resulting mixture, you can add a little sweet mustard to taste. This dressing is perfect for any green salad.
Cooking time: 5 min.

LEMON HONEY SALAD DRESSING

Products:

lemon juice 1/3 cup
liquid honey 4 teaspoons
wine vinegar 1 tablespoon
salt 1/8 teaspoon

Instructions:

In a small bowl, using a fork or mixer, beat the lemon juice, honey and vinegar until smooth. Salt. This sweet and sour sauce pairs well with Chinese-style salads that include shrimp or chicken pieces.

CAESAR SAUCE

In a small saucepan, combine:
juice of one lemon
dessert spoon of mustard,
2 egg yolks,
2 small garlic cloves crushed

Stir and beat with a whisk, gradually adding olive oil, about one hundred milliliters (half a glass).
Beat the dressing until the sauce thickens.
For an amateur, you can add a little vinegar to this sauce, but it seems to me that lemon is enough.

The second version of the sauce for Caesar is based on sour cream.
It is milder and works well for those salad lovers for whom the combination of spicy mustard-lemon-vinegar is too sour or not recommended for the stomach.
In this case just take:

a glass of medium-fat sour cream,
add 2 minced garlic cloves
a spoonful of mustard.
for a piquant taste of sauce and Caesar salad, you can chop 3 small pickled cucumbers. Mix the composition in a blender or mixer.

3 option

1 egg
1 teaspoon mustard
1 large garlic clove
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
150 ml olive oil

We put all this in a combine or whisk with a whisk by hand - lovers of masturbation are recommended with a whisk.
Make the sauce: put a raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies in a food processor and beat - a whisk option in a bowl-bowl.
Season with 1 teaspoon Worcestershire sauce.
Without turning off the combine, slowly, thinly, add oil, stirring, the best option is droplets. When the oil is added, the sauce should be thick yet liquid.
Add 2-3 teaspoons of water if it is too thick.

4 option

1 egg
400gr. vegetable oil,
25gr. parmesan,
soy sauce,
2 cloves of garlic
a teaspoon of Wochester (can be replaced with spicy ketchup)
20gr. anchovies (can be replaced with herring)
10 gr cognac,
30gr. freshly squeezed orange juice.
1 tsp mustard (preferably Dijon)

Preparation of the sauce: In a deep bowl, mix the egg yolk, mustard, finely grated parmesan, soy sauce, finely grated or crushed garlic (it is best to add garlic paste), wotchester (spicy ketchup), finely chopped anchovies (herring), cognac, orange juice. beat the whole mass well with a mixer. Then, continuing to beat in a thin stream, gradually add the oil. This must be done slowly and carefully, otherwise the sauce will start to split. Whisk until all the oil is incorporated and the sauce thickens.

SAUCE ON YOGHURT

Products:

natural yogurt without additives 150g.,
2 tbsp lemon juice
1 tbsp olive oil
salt, pepper, be sure to greens.

Instructions:

Whisk. Great with green salads.

FUEL RANCH

Products:

1 cup mayonnaise
0.5 cups of kefir or sour cream
2 tsp dry onion (you can use fresh)
2 tsp dry garlic (you can use chopped fresh)
2 tsp chopped herbs or dill seeds
salt to taste
black pepper to taste
lemon juice to taste

Instructions:

Grind all dry ingredients and mix with kefir and mayonnaise. Let the dressing infuse for a couple of hours in the refrigerator. Dry onions and garlic have a stronger taste, so it is recommended to use them in dressing. Farm dressing can be stored in the refrigerator for several days.

FRENCH REFILLING

Products:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (red onion can be substituted), finely chopped
1 tbsp honey
1.5 tsp spicy grain mustard
1-1.5 tsp fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp lemon juice

Instructions: Place chopped onion in a deep bowl, add balsamic vinegar. Gradually add the olive oil, immediately stirring with a whisk - this will combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. French balsamic dressing has a smoother, milder flavor than regular French dressing.

SESAME AND GINGER DRESSING

The sweet-spicy flavor of this Asian-inspired dressing comes from rice vinegar. If you are using regular rice vinegar, then you will need to add something sweet of your choice to it.
Products:

2 shallots, white and green parts, peeled and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro
1 clove minced garlic
1/3 cup aged rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
black pepper

Instructions:

In a small bowl, combine shallots, ginger, cilantro, garlic, rice vinegar, olive oil, soy sauce, and sesame oil. Add soy sauce to taste.

The sauce can turn the simplest and most uncomplicated salad into a real masterpiece, a unique and inimitable dish. The long and colorful history of salad dressings dates back to the ancient world and continues to this day. It has been established that sauces not only emphasize the natural taste of products, but also protect the useful substances of its components from destruction, enveloping the products with the thinnest film of fat. Vitamins, magically protected from oxygen, are not destroyed. The dish remains useful for a long time. Even a few drops of vegetable oil, added to the salad immediately after cutting, can save more vitamin C.

Salad dressings and sauces are divided into two types. Some of them are made on the basis of a mixture of oil and acidic products. These can be various versions of vinegar, lemon or berry juice and vegetable oil. Most often they are used for light summer vegetable salads with an abundance of greenery. Another option: thick sauces, more nutritious, made on the basis of cream, sour cream, egg yolks. Together with them, meat, poultry, fish or winter boiled vegetables are easier to digest.

Sauces for salads - food preparation

The basis of any dressing is usually vegetable oil or fermented milk products. Mustard, vinegar, lemon or other fruit juices, honey, finely chopped herbs, various spices can serve as additives. A small amount of alcohol is often used, usually house wine with a deep taste. Just a few movements - and a good dressing will completely change the taste of the dish, make it tastier and more aromatic.

Salad sauces - the best recipes

Recipe 1: Salad Dressing - Mayonnaise

Store-bought mayonnaise can even be delicious, but not bring any benefit - only extra calories and harmful food additives. Whether it's a real homemade sauce. Homemade mayonnaise prepared in a blender is tender and airy, stimulating the appetite and very healthy.

Ingredients: Eggs (1pc), olive oil (225 gr), dry mustard (1 teaspoon), sugar (1 teaspoon), salt, white pepper, lemon juice (1-2 teaspoons).

Cooking method

Of course, it is best to mix the mixture with a blender, the main thing is to take products at room temperature and add them in a certain order. First, break an egg into a cup, add mustard, sugar, salt, a little olive oil. Beat, pour in half of the remaining olive oil and lemon juice in a thin stream. Another minute - and add the remaining oil, beat until the mixture thickens.

Homemade mayonnaise is good because its taste can be enhanced by various additives. For example, if we add 100 grams of crushed nuts with a little oil, we get an unsurpassed nut mayonnaise. Or another option - mayonnaise for raw foodists: add 1 teaspoon of grated onion, 1-2 cloves of garlic and a little green juice - radish or turnip tops to our base. Consume this beauty immediately after preparation.

Recipe 2: Italian Pesto Sauce

This very popular green sauce comes from Italy. Italians use it not only in salads, but also with fish, meat or spaghetti.

Ingredients: Basil (4 bunches), parmesan (or any hard cheese, 100 gr), garlic (5 cloves), pine nuts (150 gr), salt, vegetable oil.

Cooking method

Wash and dry the basil, chop finely. We rub the cheese on a fine grater. We heat the nuts in a pan and cool. We combine everything in a blender and beat until fine crumbs, salt, add vegetable oil in small portions. Beat until you get a paste. There is a little secret for storing the sauce: so that it stays in the refrigerator for a long time, we transfer it to a jar and fill it with vegetable oil a little higher than the level, about 2 cm.

Recipe 3: French Sauce

There is probably no more popular salad dressing in the world than french sauce. The most uncomplicated products in a harmonious combination give a wonderful taste, and if you enhance it with flavored vinegar, you can truly achieve a stunning result. You can change and adapt this sauce to your liking, but remember the main thing: carefully dose the spices to only enhance, not overpower the main taste of the salad ingredients.

Ingredients: fresh lemon juice (or wine vinegar, 1/3 cup), olive oil, preferably cold-pressed (1 cup), garlic (4 cloves), salt, ground pepper, spicy mustard (you can mustard powder, 2 tsp).

Cooking method

Mix lemon juice in a deep bowl with olive oil, using a whisk. Add the rest of the ingredients, mix and pour into a beautiful bottle with a wide neck. Such a sauce can be stored in the refrigerator for a long time, insisting, its taste only improves. An hour before use, take it out of the refrigerator, mix well and let stand at room temperature. Just a little bit of French dressing can turn your salad into an appetizing and easily digestible product.

But French homemade sauce wouldn't be as practical if it couldn't be altered and modified. This time we will do such a “trick” - add 1 grated shallot and half a red onion + one tablespoon of honey. If we replace wine vinegar with a rarer, balsamic one, we get a completely new taste, piquant, delicate, soft, giving our salads mystery and charm.

Recipe 4: Curd Sauce

Fruit salads also require a sauce that will harmonize ordinary cut pieces and combine them into a single self-sufficient ensemble. For this purpose, a delicate and airy, sweet curd sauce is the best suited.

Ingredients: cottage cheese (200 gr), milk (1 glass), sugar, salt.

Cooking method

Rub the cottage cheese with a wooden spoon. We wipe the granular cottage cheese through a sieve, add milk and sugar. The amount of milk is determined by the fat content of the curd. For dry cottage cheese, a little more liquid is required.

And now let's give free rein to imagination: sharpness and piquancy can be added with a pinch of cumin and mustard, tenderness and taste - with vanilla sugar. Would you like to enhance the fruity taste? Add some orange or grapefruit juice - all are good to get the desired effect.

- Dissolve the salt first in a small amount of water or wine, add other ingredients in succession - the taste of the sauce will be more even.

- Wine vinegar is quite advisable to replace fruit, and even better lemon juice. Ordinary vinegar can be diluted with wine and water at the rate of 2:1:1.

- Salad sauces for protein foods are made from vegetable oil, cream, herbs and lemon juice. Dairy products (kefir, curdled milk, yogurt) are more suitable for carbohydrate foods.

The word "gas station", perhaps, is unusual for the Russian ear and in some ways even funny. Meanwhile, this word is called something without which no salad is possible in principle. Salad dressing (I don’t like the word “sauce” in this context at all) can both combine several disparate ingredients into a single whole and spoil a good idea, so the importance of such a task as preparing salad dressing should not be neglected. Alas, or rather, fortunately, there is no universal recipe here: if you open and click on the link "Salads", you will see for yourself that I offer my own dressing for each of them. Difficult? Nothing like this! Salad dressings are akin to a construction set - and after reading this instruction, you will be able to correctly “assemble” dressing (or, if you like, sauce) for any salad that your imagination tells you.

Introduction to saladology

However, first, as usual, a small introductory.

At first, when preparing the dressing, it is best to start from the classic, long-proven proportions. For me, such a classic is the following ratio:

3 tbsp butter + 1 tbsp. vinegar or lemon juice

As a result, you will get the simplest vinaigrette dressing, which is suitable for absolutely any salad (and not just vinaigrette). If desired, you can add a little (no more than 1 tablespoon) to it, honey or mustard, and you will prepare an original dressing specifically for the salad that you have prepared. For example, honey is good in dressings where there is ham, aged cheese or other flavored ingredient, mustard in salads with neutral-flavored greens (such as iceberg or lettuce), soy sauce in salads with cucumbers, sesame oil and any Asian ingredients. , and Worcestershire sauce - in salads with roast beef.

Make it a rule to try any gas station. In a salad, its taste will be balanced by other ingredients, so to understand what you got, it is better to dip a lettuce leaf in the dressing and try it.

Before dressing the salad, mix all the ingredients again until the state of emulsion - this is especially true if the already prepared dressing has had time to stand for a while before this. I usually prepare the salad dressing in a bowl and beat it with a fork until smooth, you can also prepare the dressing in a small jar - shake it a few times and you're done.

Don't dress the salad unless you're ready to serve it right away - otherwise it'll get too wet, and it's a sight to behold. If you desperately need to prepare the salad in advance, place all of its ingredients in a bowl, prepare the dressing separately, and mix just before serving.

Most salad dressings keep in the refrigerator for at least a few days. Hence the conclusion, even two: firstly, you can prepare the dressing "for the future", and secondly, do not throw away the surplus, they will still be useful to you.

Well, now let's move on to talking about the main ingredients of salad dressings.

Main Ingredients

Oil

The basis of most dressings is vegetable (melted butter or melted fat are used much less often, but still not so rare that they are not mentioned). Most often - olive: its mild, bitter taste is equally well suited to vegetables, and to leaves, and to everything else that you are used to putting in salads. Sunflower, mustard, pumpkin, sesame and other types of oil are appropriate, but they leave a more “aggressive” imprint on the taste of the dish - you decide whether you need it or not. If, on the contrary, you need a delicate oil with almost no taste, grape seed oil will do. For salads, they usually use the first cold-pressed oil (Extra Virgin), unrefined - in a word, one that is not suitable for frying, and vice versa.

Vinegar

Vinegar in salad dressings is responsible for acidity, as well as emulsification, which literally wraps the dressing around every leaf of your salad. Most often used - white or red, besides them, balsamic is suitable (although it will color your salad with a not always pleasant dark color), sherry, cider (very similar to regular apple) and others, and the use of flavored vinegars allows you to bring the number of possible combinations closer to infinity . Of course, synthetic vinegar is completely unsuitable here.

Juice

The juice of fruits, berries and even vegetables is also appropriate in salad dressings: for example, lemon (or lime) juice can be replaced with vinegar (and I, to be honest, I like this option more), juices of other citrus fruits or berries bring their own piquant note. Use the rest as an unusual and exotic seasoning. The main thing is not to overdo it: it is hardly worth adding more than 1 teaspoon of juice to a serving of dressing, so the juice should initially have an intense and distinct taste. If your wild imagination tells you to add cucumber or celery juice to the dressing, ask her to listen to the arguments of reason.

Additional Ingredients

Mustard

Mustard is one of the traditional salad dressing ingredients. Most often, Dijon mustard is used (that is, not our gouge-eye, but less spicy European), but in some cases grainy or even flavored mustard is appropriate. Makes dressing a little thicker, adds spice and flavor. If you want to start with a classic pairing, use 1 teaspoon of mustard with 3 tablespoons of olive oil and 1 tablespoon of lemon juice. After that, you can move on to experiments.

Honey

It is especially good in those salads where the fifth taste () is found - in other words, if your salad contains jerky, roast beef or mature cheese, it will only benefit from honey. Use honey in small amounts, balancing out the excessive sweetness with lemon juice, and stirring the dressing until smooth.

Sauces

For example - soy (by the way, it goes well with honey), a few drops of which will add a distinct Asian flavor to the taste of your salad. By experimenting with other ready-made sauces (the most obvious, but not the only one being Worcestershire), you can find your “secret ingredient” that will improve the taste of any dressing.

Yogurt

Yogurt (plain, of course, without additives) is a great base for salad dressing. It goes well with vegetables and herbs, sets off the taste of fish, seafood and meat. The light acidity of yogurt allows you to create a taste that is different from that given by dressing based on olive oil - however, if desired, yogurt and butter can be mixed, and this, you see, opens up considerable scope for creativity.

Sour cream

Sour cream, in my opinion, is a little less suitable for salad dressings than yogurt.

And it's used the same way. The exception is a summer salad of fresh vegetables and herbs from the garden, where sour cream is a gorgeous dressing in itself.

finishing touches

Vegetables and fruits!)

Vegetables can be a component of both the salad itself (which is understandable) and salad dressings. For example, quite often garlic is added to the dressing - crushed or finely chopped. In addition to (or instead of) it, you can use onion - Yalta or ordinary red onion, chopped and added to the dressing at the stage of mixing all its components. Other variations on the theme are spicy, seeds and nuts, pear, pomegranate seeds, and so on. The dressings, which are based on vegetables, for example, baked eggplant or peppers mashed in a blender, stand apart.

Greenery

Chopped fresh herbs will harmoniously fit into any dressing, you can not even doubt it. Dill for salads with summer vegetables or fish, tomatoes, cilantro for Asian-style salads, parsley, chervil and chives in general. If fresh herbs are not available, use dried herbs such as oregano.

Egg

Usually an egg (or its yolk) is used as a starting point for making mayonnaise and other sauces that are prepared using a similar technology (for example, Dutch). But in some cases (see the classic Caesar salad), the egg itself can play the role of a salad dressing. Such are the things.

Spices

Spices are a necessary finishing touch to any dressing. At a minimum, your dressing should be seasoned with salt and black pepper; among other spices, give preference to those that will not turn your salad into the dominance of a single taste.

Other

If you want to add something to the dressing that is not included in the list above, feel free to add it. For example, finely grated hard cheese like parmesan, finely chopped bacon, or more exotic ingredients may be just the building block that your designer is missing. And don't be afraid to experiment: one day, out of the blue, I discovered that the perfect dressing for a shrimp salad should be added with a spoonful of heavy cream.

Dream up.

Add.

Stir.

Try it.

Refuel.

And serve to the table.

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

Try it and share your feedback!

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Alena Yasneva was with you, be healthy and take care of yourself, eat right!