There are many recipes for salad sauces. They include a variety of ingredients and give each salad its own bright and unique taste. Mustard sauce can add more than just spiciness. After all, there are so many types of mustard in the world and each is special in its own way. One gives the salad sweetness, the other tenderness, and the third spiciness. It all depends on the type of mustard chosen and the proportions. Anyway, mustard sauce makes a great addition to any salad. He is able to give new taste, an old, long-loved recipe.
The more sugar added when making mustard, the spicier it becomes.
How to make mustard sauce for salad - 17 varieties
Classic salad dressing recipe. It goes well not only with different types salads, but also with meat, fish, pasta and vegetables. It is also often used as a marinade.
Ingredients:
- Garlic - 2 cloves
- Dijon mustard - 2 tablespoons
- Olive oil - ½ cup
- Lemon juice - 2 tablespoons
- Sugar - ½ teaspoon
- Wine vinegar - 5 tablespoons
- Salt, basil, oregano
Preparation:
The recipe is quite simple. You just need to mix all the ingredients in a jar or other container. Close the jar with a lid and shake well, or beat everything until smooth.
To achieve foam, you need to beat all the mixed products well, but without oil and after 10 seconds add oil.
The shelf life of the dressing in the refrigerator is 2 weeks. It is recommended to shake well before use.
The dressing goes well with vegetables and herbs. Thanks to honey, the taste of the salad becomes special.
Ingredients:
- Balsamic vinegar - 2 tablespoons
- Honey - 1 tablespoon
- Lemon juice - ½ tablespoon
- Dijon mustard - 1 tablespoon
- Olive oil - ¼ cup
- Salt pepper
Preparation:
Whisk olive oil, honey, vinegar, lemon juice and Dijon mustard. Then add salt and pepper and you can season the salad.
This simple sauce is suitable not only for salad, but also for other vegetable dishes.
Ingredients:
- Mayonnaise
- Mustard
Preparation:
Simply mix 3 tablespoons of mayonnaise and a teaspoon of mustard. The sauce turns out excellent.
This sauce can be safely called universal. Spicy mustard goes well with different types of greens. This dressing is often used as a marinade.
Ingredients:
- Garlic - 1 clove
- Liquid honey - 2 tablespoons
- Olive oil - 2 tablespoons
- White vinegar- 1 tablespoon
- Dijon or grain mustard - 1 tablespoon
- Salt pepper
Preparation:
Chop the garlic with a knife or pass it through a press. Mix chopped garlic with white wine vinegar, mustard, liquid honey and olive oil. Mix well and finally add salt and pepper to taste.
The recipe is simple, but the taste it gives to the salad is simply impossible to describe.
Ingredients:
- Onion - ½ piece
- Garlic - 3 cloves
- Olive oil - ½ cup
- Sugar - 2 tablespoons
- Ketchup - 2 tablespoons
- Worcestershire sauce - 2 teaspoons
- Dijon mustard - 1 teaspoon
- Salt pepper
Preparation:
The onion and garlic must be chopped. You can use a blender for onions, and a garlic press for garlic. Add all remaining ingredients to the onion and garlic and mix well. The sauce must be served chilled.
This recipe has one unusual addition - yogurt. This ingredient is what makes the dressing truly creamy.
Ingredients:
- Natural yogurt without additives - 100 ml
- Mustard - 2 tablespoons
- Liquid honey - 3 tablespoons
- Lemon juice - 1 teaspoon
- Dried garlic - ½ teaspoon
- Salt pepper
Preparation:
This sauce complements well chicken dishes. Its preparation is very simple. Just mix everything necessary ingredients and stir the sauce until smooth.
The sauce is easy to prepare and delicious to eat.
Ingredients:
- Water - 20 ml
- Sugar - 1 tablespoon
- Mayonnaise - 2 tablespoons
- Mustard - 2 tablespoons
Preparation:
Pour water into a saucepan with a thick bottom and put on fire. Add sugar to the water and stir until bubbles appear. Pour the resulting syrup into a plate and let cool. Add mustard and mix well. Then add mayonnaise and mix well again.
This dressing recipe contains a special ingredient. It goes very well with Caesar salad.
Ingredients:
- Olive oil - 100 ml
- Lemon juice - 3 tablespoons
- Tofu cheese - 150 gr
- Sweet mustard - 2 tablespoons
- Garlic, salt, pepper
Preparation:
Mix olive oil and lemon juice and turn into a homogeneous mass. Then add garlic fried in olive oil, pre-softened tofu cheese and spices to taste. Now just beat it all with a blender or whisk and you can serve.
Very delicious dressing from natural ingredients.
Ingredients:
- Whole grain mustard - ¼ cup
- Flower honey - ¼ cup
- Shallot - 1 piece
- Mayonnaise - 2 tablespoons
- Wine vinegar - 1.5 tablespoons
Preparation:
The shallots need to be chopped; for this we use a blender. To the chopped onion you need to add flower honey, mustard seeds, wine vinegar and mayonnaise. Now you need to beat the dressing well and add salt to taste. You can dress the salad.
Ready mustard dressing Can be stored in the refrigerator for no more than a week.
Thanks to the addition of orange, the dressing becomes fresher and more aromatic.
Ingredients:
- Balsamic vinegar - ½ cup
- Olive oil - 2/3 cup
- Juice of one orange
- Orange zest- 2 tablespoons
- Grain mustard - 2 tablespoons
Preparation:
Combine oil and balsamic vinegar and whisk well. Add Orange juice, zest and grain mustard and beat well again. When the mass becomes homogeneous, the sauce is ready for use.
A very tasty dressing that goes well with all salads.
Ingredients:
- Garlic - 1 clove
- Salt - 1 teaspoon
- Mustard - 1 teaspoon
- Raw yolk - 1 pc.
- Red wine vinegar - 1 teaspoon
- Olive oil - 40-50 ml
- Worcestershire sauce - 1 teaspoon
- Tabasco - 3-4 drops
- Black ground pepper
Preparation:
Chop the garlic with a knife, add salt and turn into garlic paste. Mix mustard, yolk and lemon juice, mix well. Then add vinegar and mix again. Without stopping stirring, gradually pour in olive oil. Then add Worcestershire sauce and Tabasco and mix everything well again. The last ingredient is pepper. Season the sauce to taste, mix well and serve.
This dressing is a good substitute for mayonnaise or sour cream. It goes especially well with vegetable salads.
Ingredients:
- Yogurt - 1/3 cup
- Red wine vinegar - 2 tablespoons
- Olive oil - 1 tablespoon
- Mustard - 1 teaspoon
- Salt pepper
Preparation:
Yogurt should be natural without any flavoring additives. Whisk yogurt with olive oil and red wine vinegar until smooth. Then add mustard, salt and pepper to taste and mix well again until smooth.
An extraordinary dressing, the taste of which becomes even brighter thanks to nuts.
Ingredients:
- Ground almonds - 3 tablespoons
- Olive oil - 1 tablespoon
- Orange juice - 2 tablespoons
- Water - 3 tablespoons
- Mustard - 1 tablespoon
- Honey - ½ tablespoon
- Garlic - ½ teaspoon
Preparation:
Mix almonds with water and place in a blender bowl (ground almonds can be replaced almond oil). Also add mustard, honey and olive oil. The garlic must be squeezed through a press or chopped with a knife and also added to the blender. Beat it all until smooth and add salt to taste.
This dressing can be stored in the refrigerator for up to 5 days.
A special dressing that combines mustard and cranberry. It's worth a try.
Ingredients:
- Cranberry sauce - ¼ cup
- Dijon mustard - ¼ cup
- Garlic - 1 clove
- Rice vinegar - ¼ cup
- Apple cider vinegar - ¼ cup
- Peanut butter - ¼ cup
- Vegetable oil - 1 glass
Preparation:
In a blender, beat: Cranberry Sauce, mustard, salt, pepper, chopped garlic, rice vinegar And Apple vinegar. All products must be whipped until smooth, after 30 seconds you must add peanut butter and vegetable oil and beat for another 60 seconds. The sauce should be served chilled.
The recipe for one of the fastest and easiest sauces.
Ingredients:
- Raw egg yolk - 3 pcs
- Lemon juice - 1 tablespoon
- Butter- 180 gr
- Mustard - 1 teaspoon
- Salt pepper
- White wine - 2 tablespoons
Preparation:
Melt the butter until liquid. Salt and pepper the yolks to taste, add wine and lemon juice. Beat the mixture well until smooth. Place the resulting mass on water bath and add mustard. Continue stirring until the sauce begins to thicken. Then add oil and hold in a water bath for a little longer. The sauce is served chilled.
This french recipe, so the sauce is particularly tender and flavorful.
Ingredients:
- Olive oil - 1 cup
- Wine vinegar - 1/3 cup
- Garlic - 3 medium cloves
- Ground black pepper - ½ teaspoon
- Mustard - 2 teaspoons
- Salt - 2/3 teaspoon
Preparation:
Chop the garlic with a knife or pass through a press. Whisk the mixture of olive oil and wine vinegar. Then add the remaining ingredients. Pour the finished sauce into a glass container with a lid and let it brew in the refrigerator for about 4 hours.
Ingredients:
- Sour cream - 2 cups
- Boiled egg yolks - 2 pcs
- 3% vinegar - 4 tablespoons
- Sugar - 2 teaspoons
- Mustard - to taste
- Salt pepper
Preparation:
Grind the yolks together with sour cream and add vinegar. Then add mustard, sugar, salt and pepper, mix well until smooth. Can be served with any vegetable dishes.
And on the eve of the holidays, and to diversify the daily diet for dressing salads they become a real lifesaver for those who, in addition to the benefits of a dish, do not forget about its taste. There are many dressings with which even the most simple salad can turn into a small culinary masterpiece.
Tasty, light, healthy, low-calorie and, most importantly, easy to prepare - meet our wonderful selection of recipes for diet sauces and dressings. And Bon Appetit!
Lemon salad dressings
Lemon adds a fresh, zesty flavor to any sauce. The main thing is to follow the recipe proportions.
1. Lemon-olive dressing:
– lemon juice – 3 tablespoons
- salt, black pepper to taste
Mix all ingredients thoroughly and season the salad just before serving.
2. Lemon-honey sauce
– lemon juice – 25 ml
– honey – 2 teaspoons
– olive oil – 1 teaspoon
- salt to taste
Thoroughly mix all the sauce ingredients and season the salad just before serving.
3. Lemon-honey vinegar dressing
– lemon juice – 25 ml
— honey – 2 teaspoons;
- wine vinegar - 1 teaspoon
- salt to taste
The dressing must be mixed immediately before serving the salad. It is perfect for salads and seafood appetizers. For example, with shrimp and scallops.
4. Lemon mustard dressing
- olive oil - 2 tablespoons;
– lemon juice – 4 tablespoons
- dry mustard powder– 1/2 teaspoon
Mix everything well. The finished dressing can be stored in the refrigerator in a glass container.
Dressings based on kefir and yogurt
A delicate sour taste and a huge number of variations for all occasions - natural yogurt and fresh kefir will make even the usual salad “sound” in a new way!
5. Kefir dressing with herbs
– kefir or natural yogurt – 100 ml
– chopped greens – 1 tablespoon
- salt to taste
Beat everything well. If desired, you can add garlic for a more piquant taste.
6. Lemon-yogurt dressing
– low-fat natural yogurt – 200 ml
– lemon juice – 2 tablespoons
Mix yogurt and lemon juice and leave to steep in the refrigerator for 2 hours.
7. Yogurt dressing with green onions
- crushed green onions- 2 tablespoons
– chopped dill – 2 tablespoons
Mix everything and let it brew in the refrigerator for a couple of hours.
8. Yogurt dressing with mustard
– low-fat natural yogurt – 250 ml
- mustard - 1 teaspoon (Dijon mustard works great)
– apple cider vinegar – 1 teaspoon
– dry dill – ¼ teaspoon
- dry parsley - ¼ teaspoon
Beat the mustard and yogurt in a blender, add the remaining ingredients and leave the resulting dressing to infuse in the refrigerator.
9. Yogurt dressing with garlic
– low-fat natural yogurt – 250 ml
– garlic – 2-3 cloves
– olive oil – 1 tablespoon
Chop the peeled garlic (for example, in a garlic press) and mix with butter and yogurt. Let it brew in the refrigerator.
10. Yogurt dressing with basil
– natural low-fat yogurt – 250 ml
– chopped basil – 2 tablespoons
- ground white and black pepper - to taste
Mix the ingredients thoroughly and let it brew.
11. Kefir dressing with mint and basil
– low-fat kefir – 150 ml
– fresh basil – 5 sprigs
– fresh mint – 5 sprigs
– olive oil – 1 tablespoon
- salt and pepper to taste
Blend all the ingredients in a blender and let it brew in the refrigerator.
12. Dressing with kefir and olives
– low-fat kefir – 150 ml
– large olives – 10 pieces
– garlic – 1 clove
- salt and pepper to taste
In a blender, puree kefir, olives and garlic, add salt and pepper. Let the dressing sit.
13. “Mayonnaise” on yogurt
– thick natural yogurt – 100 ml
– mustard – 2 tablespoons
– lemon juice – 1 tablespoon
Mix everything well.
Dressings based on low-fat cheeses
Dressings based on low-fat cheeses are a low-calorie, but at the same time satisfying and tasty “note” for vegetable salads, for example, with cucumbers and tomatoes, lettuce leaves, bell pepper, radish. If you experiment with spices and aromatic herbs, then there are even more options for such salad sauces. Any low-fat cheese is suitable for dressing - Adyghe, ricotta, tofu, feta and others.
14. Feta cheese dressing
– feta cheese – 50 g
– natural low-fat yogurt – 150 ml
– 1 fresh cucumber
Blend all the ingredients in a blender and let the dressing brew in the refrigerator.
15. Ricotta cheese dressing
– ricotta cheese – 50 g
– natural low-fat yogurt – 200 ml
- Dijon mustard - 1 teaspoon
Beat all ingredients in a blender and let it brew.
16. Tofu dressing
– tofu cheese – 100 g
– apple cider vinegar – 2 tablespoons
– grape seed oil – 1 tablespoon
- sea salt and ground black pepper to taste
- a pinch of ground dried garlic
Grind all the ingredients (or beat in a blender) until smooth, let it brew.
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Even just lettuce leaves or sliced fresh vegetables will become a real treat if you serve them with such unusual sauces.
17. Chickpea dressing
– boiled chickpeas – 100 g
– orange juice – 100 ml
- water
- garlic powder (or fresh garlic), salt, pepper - to taste
Grind all ingredients in a blender and add water to the required consistency.
18. Avocado dressing
– avocado – 1 pc.
– lemon juice – 1 teaspoon
– olive oil – 50 ml
– garlic – 1 clove
- a bunch of parsley
- salt and pepper to taste
Mix all ingredients in a blender and let it brew.
19. Tartar sauce
- boiled chicken yolks - 2 pcs.
- 1 raw chicken yolk(or 3 quail)
– olive oil – 50 ml
– lemon juice – 1 tablespoon
- mustard - 1 tablespoon
- sour cream or natural yogurt - 2 tablespoons
– capers – 2 tablespoons
– chopped pickled cucumbers – 2 tablespoons
– chopped fresh dill – 1 teaspoon
- black pepper and salt to taste
Grate the boiled yolks on a fine grater, add the raw yolk, lemon juice, mustard and beat until smooth. Without stopping whisking, pour in vegetable oil in a thin stream. Add the rest of the ingredients and mix.
20. Sour cream sauce with celery and apple
– sour cream – 100 g
- large green sour apple– half
- quarter of celery root
– mustard – 2 teaspoons
– lemon or lime juice – 1 teaspoon
- a bunch of dill
Grate the apple on a fine grater and drain the juice, sprinkle with lemon juice to applesauce didn't get dark. Grate the celery on a fine grater or chop in a blender. Add sour cream, mustard, herbs to the apple and celery and mix well.
Light sauces for traditional salads
Special sauces will help refresh the taste and reduce the calorie content of your favorite holiday “heavy” salads.
21. Spicy cheese-cucumber sauce
– fresh cucumbers – 2 pieces
- soft cream cheese– 100 g
- thick sour cream - 2 tablespoons
– garlic – 1-2 cloves
- a bunch of any greenery
Grate the cucumber and its peel on a fine grater. You can squeeze out the cucumber juice to make the sauce thicker. Mix cucumber with sour cream, soft cheese, chopped garlic, chopped herbs.
So light cucumber sauce– the best option for meat and potato salads. It will also fit harmoniously into salads and snacks made from vegetables and seafood. The secret of this dressing is in cucumbers, which contain a huge amount of tartronic acid. This organic acid inhibits the process of fat formation during the processing of carbohydrates and activates the breakdown of existing fat. But when heated, tartronic acid is destroyed, so cucumber sauce is only suitable for dressing cold salads.
22. Sour cream and ginger sauce
– low-fat sour cream – 200 g
- mustard (regular or Dijon) - 2 teaspoons
- 1 teaspoon ground ginger or 2 cm fresh ginger root
- 1 bunch of dill
Chop the dill very finely. If using fresh ginger root, then you need to grate it on a fine grater. Mix herbs and ginger with sour cream and mustard and leave to steep for 30 minutes.
This spicy and fresh sauce will be an excellent alternative to mayonnaise when dressing the beloved Herring under a Fur Coat salad. It is also suitable for other fish appetizers and salads, as well as salads with mushrooms, cheese and warm vegetable salads.
The benefit of ginger sauce is not only its lower calorie content compared to mayonnaise. Ginger is rich in gingerol, a substance that activates metabolic processes in the body. Ginger also promotes increased calorie consumption. A great help at the holiday table!
23. Kefir-cranberry sauce
– kefir – 100 ml
– frozen cranberries – to taste (about a handful)
– lemon juice – 1 tablespoon
– olive oil – 2 teaspoons
- ground red pepper to taste
Blend frozen cranberries in a blender with kefir until smooth. Add the remaining ingredients and stir. Let it brew for 15-20 minutes. Do not add salt to the dressing!
Cranberry sauce can replace mayonnaise in salads with crab sticks, rice, brine cheese, fish, olives, hard cheese, fresh cucumbers, tomatoes and leafy greens.
Cranberry dressing – perfect option For festive feasts, since the fiber contained in cranberries reduces the calorie content of dishes and helps process fatty foods. And, thanks to the high content of pectin, cranberries reduce blood cholesterol levels, enhance metabolism and promote the elimination of toxins after drinking alcohol.
24. Nut sauce with cottage cheese and horseradish
– low-fat soft cottage cheese – 200 g
— walnuts– 1/4 cup
- grated horseradish (you can take ready-made creamy horseradish) - 0.5 teaspoon
– lemon juice – 1 teaspoon
- ground pepper - to taste
- kefir (to obtain the desired consistency) - as needed
Grind the nuts to a paste. Rub the cottage cheese through a sieve, combine with nuts, horseradish and lemon juice. Mix thoroughly and let sit for 15 minutes. The consistency of the sauce should resemble sour cream. If the dressing is too thick, you can dilute it with kefir.
With this nut dressing the tastes of many familiar dishes will gain richness and piquancy. For example, "Mimosa" and other salads with salty and canned fish and seafood, beef and potato salads, vegetable salads and snacks. This sauce is not only incredibly tasty, but also healthy: walnuts quickly fill you up and at the same time lower cholesterol and blood sugar levels, they block the processing of carbohydrates into fat, and contain a lot of protein, fiber and Omega-3 fats.
In fact are not limited to any specific recipes: a little imagination - and every day you can discover new tastes. No strain on your wallet and no harm to your figure!
Ingredients:
- Egg - 1 pc.
- Olive oil - 150 ml.
- Sweet mustard - 1 tsp.
- Lemon juice - 1 tbsp. l.
- Parmesan - 50 grams.
- Anchovies - 4 pcs.
- Garlic - 1-2 cloves.
- Worcestershire sauce - 1 tsp.
- Salt pepper.
Any salad is not only properly selected and neatly chopped ingredients, but also a juicy, aromatic dressing that allows the taste of the dish to fully develop, and sometimes sets its main sound.
Salad sauces are presented in the widest variety, and chefs have known them for a very long time. In ancient China, salads were served with soy sauce, to which all kinds of spices were added. The Egyptians and Babylonians loved to season snacks with a mixture of vinegar and vegetable oil, the Romans and Greeks ate about the same thing.
Variety of sauces
Modern recipes for salad sauces are amazing; every cook strives to create the perfect dressing by adding special ingredients to it. But despite all the diversity, salad dressing sauces are conventionally divided into several groups.
The first includes light sour dressings, which are based on a mixture of vegetable oil with vinegar or lemon juice. The most famous salad dressing with oil and vinegar is vinaigrette. Such light dressings are characteristic of Mediterranean cuisine; they are readily poured over fresh food. vegetable slicing and seafood.
In addition to the main ingredients, this dressing often contains mustard, sugar, honey, all kinds of spices, and herbs. Vinegar can be either the most common table vinegar or wine, apple, or berry, the latter will give the dish a soft fruity aroma.
By the way, just a couple of drops of vinegar helps fresh vegetables retain vitamin C. Olive oil is most often used, but it can be replaced with absolutely any oil you like: sunflower, corn, sesame, etc. Such salad sauces are easy to prepare at home, you just need to mix the ingredients until smooth.
Second group - thick sauces for salads, for example, based on mayonnaise, sour cream, yogurt, etc. Vegetable salad is less often seasoned with this sauce, giving preference to meat or fish appetizers. It is recommended to add such dressings to salads immediately before serving, as they oxidize quickly.
Chopped garlic will add flavor to the sauce. hot peppers, mustard or greens. For light vegetable salads, for example, with cucumbers or tomatoes, you can prepare a sauce based on cottage cheese, adding more fresh herbs, cumin, a spoonful of sour cream and salt.
Mayonnaise and its various variations are ideal for complex puff salads, as well as those in which they are used boiled vegetables. One of the most famous sauces of this type is for Caesar salad.
This unique dressing was once invented by a Mexican chef of Italian origin, Caesar Cardini, who selected the ideal mixture that emphasized the taste of juicy vegetables with delicate chicken fillet. Cardini never revealed his recipe for Caesar salad sauce to anyone, but today I managed to repeat it quite closely.
In addition to these main groups, salads are dressed tomato sauce, soy, pesto, cheese - the options are limited only by the cook’s imagination.
It’s quite possible to replicate the famous Caesar salad sauce at home, and if you don’t have some ingredients on hand, it’s okay, it will still turn out delicious.
- In a deep bowl, combine the yolk with mustard, add salt, and stir thoroughly with a whisk.
- Gently add olive oil to the mixture, literally drop by drop, continuing to whisk until smooth homemade mayonnaise. At the end add lemon juice.
- Crush the garlic through a press, grate the cheese on a fine grater, and mash the anchovies into a homogeneous paste. Add these ingredients to the mayonnaise, stirring thoroughly again.
- Finally, add Worcestershire sauce and ground pepper to the dressing.
This sauce is suitable for any salad with chicken, meat, or just a mixture of fresh juicy vegetables.
Homemade Caesar salad dressing may differ from the classic one; for example, it is not always possible to find Worcestershire sauce, which gives the dressing a characteristic flavor. In this case, you can add more mustard, the main thing is that it should not be spicy or grainy.
To save time, you can take ready-made olive mayonnaise, add grated Parmesan cheese with mustard and pepper, and blend everything with a blender. Caesar salad sauce at home should be made, focusing primarily on your personal taste. The only rule is not to overdo it with lemon juice, otherwise the dressing will turn out too sour.
Homemade salad dressings are incomplete without classic pesto - a spicy dressing with basil, olive oil and nuts. Making pesto is very easy and the end result is delicious. universal sauce for all occasions.
- The base is walnuts or pine nuts, which should be fried in a dry frying pan.
- Scald green (this is important!) basil with boiling water and dry with a napkin.
- Place the roasted nuts with basil, as well as cloves of garlic with salt and pepper, into a blender bowl.
- Grind, gradually adding olive oil at the end. The mass should be fluffy and homogeneous.
Tomato sauce is suitable for meat salads, including warm with pasta or rice.
- To make it, you need to peel the tomatoes by dipping them in boiling water, then chop them finely and place them in a saucepan.
- Add chopped garlic and chili pepper, pour olive oil and chop the herbs (parsley or basil).
- Bring the mixture to a boil, add salt and lemon juice to taste.
- Cook for about 20 minutes over low heat, stirring constantly.
- Pour cooled or warm sauce over vegetable, fish or meat salads.
Salad dressings. Rules for green salad.
Summer is the season of fresh, affordable vegetables filled with vitamins and sunshine. We happily eat vegetables, both fresh and cooked, several times a day. Light green salads are especially popular in summer. It’s nice to diversify vegetables and salads spicy sauces and gas stations.
One of the most popular French dressings (vinaigrette) for vegetable salads in the world requires the most simple products and is stored in the refrigerator for several weeks, thanks to natural preservatives (oil, vinegar, salt). Below is a basic French dressing recipe that you can modify and adapt to your own tastes. It's good to use flavored oil and vinegar in this dressing.
French dressing (vinaigrette)
1/3 cup fresh lemon juice or wine vinegar
1 cup extra virgin olive oil
4 cloves garlic, pressed through a press
1.5 tsp. fine salt
2 tsp spicy grain mustard
In a deep bowl, mix lemon juice or vinegar with olive oil, gradually adding oil and stirring with a whisk. Add the rest of the ingredients, mix and pour the dressing into a nice wide-neck bottle. Cover and let sit in the refrigerator for several hours. Serve the dressing in a bottle so everyone can drizzle their own portion of the salad with French dressing. With a tangy, zesty flavor, only a little French dressing is needed to give a serving of salad a boost of flavor.
French dressing with vinegar
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can substitute red onion), 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
Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. French dressing with balsamic vinegar has a more delicate, mild flavor than regular French dressing, so it's good for vegetables with delicate taste(asparagus).
Rules for green salad
Use fresh leaf salads of several types and colors (the brighter the color of the leaves, the more vitamins and useful substances, see Colors of Health). Iceberg lettuce is considered the most useless in terms of vitamin content; the healthiest are salads with red leaves. To traditional leafy salads, add zesty arugula, tender baby spinach, chard leaves or bitter endives.
Do not cut lettuce and other ingredients finely. Instead, tear the salad into large pieces, and cut the cucumbers, onions and tomatoes into whole rings. Large pieces everyone will be able to cut into smaller ones on their own plate at the table. This way, more juice and vitamins are retained in the vegetables, and the salad itself looks more beautiful and appetizing.
Clean hands are the best “tool” for mixing salad.
You can decorate the salad with nuts or seeds, croutons, olives, cheese and other additional ingredients. However, do not overdo it - this is a fresh vegetable salad. It's better to limit yourself to one or two things. Toast and Italian hard cheese(Parmigiano, Pecorino, etc.) - traditional additions to green salads.
It is better to leave the decision of what and how to dress the salad to the discretion of each participant in the meal. Keep quality vegetable oil, vinegar and salad dressing on the table.
Tender leaf lettuces (aka buttery ones) require a more subtle dressing (like French), while thicker ones (Romaine, Batavia, Endives) pair well with heavier dressings (Caesar, Blue Cheese or Ranch).
Do not use shelf-stable dressings from the store (those sold on grocery shelves) - they contain high amounts of salt, sugar, starch, preservatives and flavor enhancers. Much best quality The dressings can be found in the deli section of a good store (they are fresh, require refrigeration, and are only good for a few days), although these dressings are often expensive. Most the best option- make your own simple homemade dressing, tasty and healthy.
Make crispy homemade croutons (croutons, croutons)
Aromatic vinegar
Flavoring vegetable oil at home is not difficult at all. You just need to add your favorite herbs and spices to your favorite oil and let it brew.You can use any fresh or dried herbs. Traditionally, the following are used to flavor the oil: thyme, rosemary, basil, oregano (oregano), lavender, cilantro and dill seeds, garlic, Bay leaf, tarragon, sage, hot pepper and other favorite spices.
Take high-quality vegetable oil (it is better to use olive, rapeseed, avocado or grape seed) and pour it into glass jar. Add a large amount of herbs and spices to the oil (it is better to break and mash the hard ingredients first). Close the jar with a lid and place the oil in a warm place for a week or two. When the oil is saturated with the aromas of herbs and spices, strain it and pour it into a clean, beautiful bottle or a special oil decanter with a tight lid. To decorate, you can add a fresh sprig of herbs, a piece of garlic or chili pepper to the prepared oil so that they are completely covered with oil. Use the oil for salads, for dipping bread and as a seasoning for various dishes.
Olive oil is the base of many salad dressings.
The same method can be used to flavor vinegar, but you will need fewer herbs and spices for the latter, since vinegar absorbs their aroma and flavor much more intensely than oil. Vinegar can be flavored not only with herbs and hot spices, but also with fruits or berries (orange, raspberries, etc.)
Croutons (croutons, croutons)
It is better to use slightly stale bread. Bread made from both white flour and flour with bran is suitable for croutons. The usual baguettes, loaves or sandwich loaves make excellent croutons.
Turn the oven to 165°C. While it is heating, cut the bread into cubes of approx. 1.5 cm. Place the sliced bread in a deep bowl, drizzle with high quality olive or other vegetable oil, sprinkle with salt, pepper and dry herbs and spices to your taste (basil, oregano and dry garlic are traditionally used) and mix thoroughly with your hands until the oil and the spices were distributed evenly. Place in the preheated oven for 15 minutes or until the croutons are golden brown. Cool on a wire rack and immediately use the crispy croutons for the salad.
(With)
The traditional dressing for modern Russians for all salads, almost without exception, has become mayonnaise and sauces based on it. But this is not only very high in calories, but also not always and not for everyone. In addition, diversity should be present in all spheres of life, even in gastronomy.
Quick recipe
Place all products in a storage container and stir. That's it, delicious dressing for vegetable salad ready! When the salad is prepared for one time, you can reduce the amount of ingredients; if there is still sauce left, it is recommended to store it in the cold.
Vegetable salad dressing with olive oil
Ingredients:
- 65 g olive oil;
- 30 g wine vinegar;
- 15 g grain mustard;
- salt and ground black pepper.
Calorie content per 100 grams – 720 kcal.
Place the oil and mustard in a container and mix. Season with vinegar and mix. It is recommended to store the finished dressing in the refrigerator.
Balsamic Vinegar Dressing
Ingredients:
- 45 g olive oil;
- 15 g balsamic vinegar;
- dried oregano;
- dried cumin
Cooking time – 5 minutes.
The calorie content of the dish per 100 grams is 600 kcal.
Combine oil and vinegar in a container, season, mix.
Vegetable salad dressing with soy sauce
Ingredients:
- 30 g olive oil;
- 60 g soy sauce;
- 250 g honey;
- 2 lemons.
Cooking time – 5 minutes.
Calorie content per 100 grams – 140 kcal.
Mix soy sauce with honey, squeeze out lemon juice, and combine with the mixture. Gradually add olive oil, stirring while doing so.
Sauce for dressing vegetable salad based on oil with lemon and garlic
Ingredients:
- 60 g vegetable oil;
- 1 lemon;
- 10 g garlic;
- 8 g mustard powder.
Cooking time – 5 minutes.
Calorie content per 100 grams – 255 kcal.
Peel the garlic, chop with a crush or cut with a knife, squeeze out lemon juice, add oil. While stirring, add mustard powder.
Honey-lemon dressing with soy sauce and ginger
Ingredients:
- 20 g honey;
- 30 g lemon juice;
- 20 g olive oil;
- 25 g soy sauce;
- 15 g ginger root.
Calorie content per 100 grams – 235 kcal.
If necessary, heat the honey a little to make it more fluid. Add lemon juice to it, then add oil and soy sauce. Add peeled and finely chopped ginger last. The sauce is quite spicy. It is advisable to eat it immediately after preparation.
Exquisite spicy sauce for vegetable salads
Ingredients:
- 200 g ginger root;
- 20 g garlic;
- 20 g chili pepper;
- 200 g lemon juice;
- 35 g sesame oil;
- 50 g soy sauce;
- 90 g olive oil;
- 30 g balsamic vinegar.
Cooking time – 10 minutes.
Calorie content of 100 grams – 209 kcal.
Grate the peeled ginger and garlic, chop the chili, previously freed from seeds. Pour in Sesame oil, then lemon juice, mix with olive oil and soy sauce, adding vinegar last.
Don't be afraid to experiment. According to many world-famous authors of new dishes, the main condition for a good oil-based dressing is that it must be combined with something sour (vinegar, lemon juice) in a 3:1 ratio. Other additives depend on the availability of products, taste preferences and the courage of the cook. And some little secrets will help make cooking even easier and more fun, and the dishes tastier:
- If the dressing has been left for some time and not used immediately after preparation, it must be shaken;
- Add the dressing to the salad strictly before serving. Hence the conclusion: you should not prepare more salad than will be eaten at one time;
- When was it tested? new recipe, it’s better to take a sample before adding the dressing to the whole salad: just dip one lettuce leaf and try to imagine how the taste of the dressing will reveal itself in the dish;
- For storing sauces, it is most convenient to use small glass jars with screw caps, so that you can see whether stirring is necessary before dressing, as well as how much sauce is left;
- Fresh dishes are a priori tastier and healthier. That is why it is also not recommended to make vegetable salad dressing for future use; you should store it for no more than a week;
- It is advisable to add bulk ingredients to the dressing last so that no lumps form;
- When guests are at home, you can speed up the cooking process and mix all the ingredients of the dressing in a mixer;
- During experimentation, you can add chopped vegetables, herbs and even fruits to the traditional oil-acid mixture in a 3:1 ratio. Sometimes you can diversify the menu with dressings based on yogurt or sour cream; in this case, it is necessary to exclude vinegar and lemon juice from the recipes.
Whatever dressing is chosen, it is important to do everything slowly and with love. It is then that the dish will fully reveal its taste, and the cook will enjoy his favorite, even daily, activity.