Dressing for vegetable salads. Diet sauces for salads: when “tasty” does not mean “high in calories.” Sour cream sauce with celery and apple

Sauces for vegetable salads play the most important role in a dish; the sauce is the mood and highlight of the entire dish. They can either enhance or ruin the taste of food. Even the most modest salad can be turned into a delicious dish if you season it with a delicious sauce.

To prepare sauces such as “mayonnaise”, you should take products of the same temperature; it is advisable to take them out of the refrigerator a couple of hours before cooking.

The variety of sauces is huge: sweet, sour, hot, spicy. They are prepared from all sorts of products, from the simplest (dairy products, fruits) to what we consider “strange” ingredients; in Asia, for example, they prepare sauce from rotten fish. Of course, we won’t cook from this ingredient, but we can offer a selection of interesting recipes. So, the most delicious sauces for vegetable salads:

How to prepare sauce for vegetable salad - 15 varieties

This recipe contains garlic, but even if you are planning a romantic evening, you can safely eat a dish with this sauce, there will be no unpleasant smell.

Ingredients:

• Olive oil 150 ml.
• Wine vinegar 3 tbsp. spoons
• Mustard 1 tbsp. spoon
• Garlic 1 clove
• Honey 1 teaspoon

Preparation:

It is better to prepare the dressing immediately in a small jar; it will be convenient to cook in it and, cover it with a lid, store it in the refrigerator.

First, pour the required amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not cut it finely. Pour honey on top and add mustard. Mix thoroughly and leave for about five minutes so that the garlic releases its aroma. Then, take out the garlic clove and you can season the salad.

A delicious salad requires delicious ingredients and a delicious, zesty dressing that you can whip up quickly.

Ingredients:

• Soy sauce 6 tbsp. spoons
• Olive oil 7 tbsp. spoons
• Spices
• Sherry vinegar 6 tbsp. spoons

Preparation:

Mix soy sauce, olive oil and sherry vinegar. If you don’t have sherry vinegar on hand, you can easily replace it with regular vinegar. Then add herbs, you can take any of them to your taste. This recipe calls for basil and chives.

Add the herbs and some pepper to the soy sauce, vinegar and oil mixture and mix thoroughly. Pour the sauce over the salad and you're done!

This sauce has a delicious aroma and velvety texture. It is ideal for any salads.

Ingredients:

• Natural yogurt 1 ¼ cups
• Mustard 1 tbsp. spoon
• Lemon juice 2-3 tbsp. spoons
• Sunflower oil 4 teaspoons
• Salt and ground black pepper.

Preparation:

Place all ingredients in a food processor or immersion blender and blend at low speed until smooth.

Sunflower oil can be replaced with flaxseed oil; combined with yogurt it will give the perfect combination.

This sauce contains fewer calories than vegetable oil.

Ingredients:

• Juice of one lemon
• Mustard beans 2 teaspoons
• Olive oil 4-5 tablespoons
• Dried basil 2 pinches
• Soy sauce 2 tbsp. spoons
• Dry garlic, ground pepper to taste.
• Water 5 tbsp. spoons

Preparation:

Place all the ingredients in a bowl, add water at the very end so that you can adjust the thickness of the sauce, and mix thoroughly. Let the dressing sit for a few minutes. We pour the sauce on top of the salad, it turns out very tasty, you don’t feel the water.

The salad for this sauce does not need to be salted; the soy sauce in the dressing will do the job perfectly.

If you are watching your figure, then you should pay attention to this sauce, which has already become a classic.

Ingredients:

• Cottage cheese 255 gr.
• Greens (dill, mint, cilantro.) 1 bunch
• Lemon juice 1 tbsp. spoon
• Garlic 2 cloves
• Olive oil 3 tbsp. spoons
• Salt to taste.

Preparation:

First, the greens should be thoroughly rinsed under running water and then dried. You can shred it arbitrarily. Afterwards, transfer all the products into a blender and mix. If the sauce turns out to be thick, then it can be diluted with both olive oil and kefir.

To further reduce the number of calories, you can use natural yogurt instead of cottage cheese. It will turn out no less tasty.

The French say: with a good sauce you can eat an old sole. And in this they are absolutely right, today is just one of those.

Ingredients:

• Medium-sized lemon 1 pc.
• Cream 300 ml.
• Mint several leaves.

Preparation:

The recipe is so simple that it’s a shame to even call it a recipe. Squeeze the juice out of the lemon and put mint in it, you need to mash them a little and leave so that the juice is saturated with aromas. The leaves should sit in the juice for at least 15 minutes. When the juice is soaked, remove the mint from it, pour in the cream in a thin stream and stir gently. Literally before your eyes the sauce will become thick.

You can add a little brightness to the sauce by sprinkling with lemon zest.

Beets are great both as a stand-alone dish and as a great addition to other foods. But few people know that you can prepare a sophisticated dip sauce from ordinary beet and serve it with a vegetable plate.

Ingredients:

• Beetroot 2 pcs.
• Olive oil 3 tbsp. spoons
• Soft cheese 150 gr.
• Green tarragon 2/3 cup
• For decoration, a small handful of walnuts.

Preparation:

The beets need to be peeled and boiled until tender. There is no need to drain the water, it must cool down. Place beets, cheese, tarragon and olive oil cut into arbitrary cubes into a blender bowl. Whisk everything together. In order to obtain the required consistency, you need to add the water in which the beets were cooked to the sauce. Garnish your sauce with chopped nuts and a sprig of tarragon.

This sauce goes with everything: both a regular vegetable salad and delicate fish.

Ingredients:

• Dor blue cheese 150 gr.
• Lemon juice 1 tbsp. spoon
• Chopped onion 1 tbsp. spoon
• Garlic 2 cloves
• Homemade cream 200 gr.
• Small bunch of cilantro
• Turmeric 0.5 teaspoon
• Olive oil 2 tbsp. spoons
• Curry 0.5 tsp
• Salt pepper
• Zira 0.5 teaspoon
• Soy sauce to taste

Preparation:

Add cream to a bowl, add dor blue cheese and all other ingredients. Using an immersion blender, mix everything thoroughly. The sauce is ready!

For the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.

Ingredients:

• Eggplant 1 pc.
• Olive oil 3 tbsp. spoons
• Lemon juice
• 2 tbsp. spoons
• Pine nuts or walnuts 0.5 tbsp.

Preparation:

Eggplant should be prepared in any way convenient for you: either baked in the oven or grilled. Nuts should be crushed into fine crumbs. In a blender bowl, beat the eggplant pulp, nuts, olive oil, lemon juice and salt. Make this sauce and it will become one of your favorites.

Ingredients:

• Cashew nuts 4 tbsp. spoons
• Soy sauce 4 tbsp. spoons
• Sesame oil 2 teaspoons
• Rice vinegar 3 teaspoons
• Boiled water 1 cup

Preparation:

Grind the cashews in a coffee grinder; it is better to do this in small portions, so the nuts can be ground more thoroughly. You should have the consistency of fine crumbs. Then pour the nut flour into a saucepan and add a little water. We put it on the fire and begin to boil, stirring everything thoroughly. Pour out all the water in small portions. The mixture should not boil too much. While actively kneading, make sure that there are no lumps. When the mixture has boiled down, add all the liquid ingredients. The sauce is ready, but must be cooled before serving.

This sauce is famous for its delicious cheesy taste. But it is worth considering that due to the content of cheese and butter, it is extremely high in calories.

Ingredients:

• Butter 3 tbsp. spoons
• Cheddar cheese 150 gr.
• Wheat flour 3 tbsp. spoons
• Dry mustard 0.5 tbsp. spoons
• Milk 400 ml.
• Salt and pepper to taste.

Preparation:

Melt the butter in a frying pan, add flour and mustard, stirring well and fry the flour a little; it will be enough if it darkens a little. Then, add milk in a thin stream, remembering to stir so that the sauce does not separate and lumps do not form. Cook for about one minute. Then add the grated cheese (it should be about a glass.) Keep it on the fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and add spices to taste.

We all know the world famous Greek salad. But not many people prepare it correctly, especially the dressing for it. Many people simply pour vegetable oil over the salad. We want to correct this mistake and make a flavorful Greek salad dressing.

Ingredients:

• Olive oil 1\2 cups
• Lemon juice 1/4 cup
• Garlic 1 clove
• Oregano 1 teaspoon
• Salt 1\2 teaspoons
• Ground pepper.

Preparation:

Place chopped garlic in a dressing jar and add all the dry ingredients there. Then oil and lemon juice. Close the jar tightly and shake well. You can store this dressing in the refrigerator.

The most favorite sauce in the whole world. It is easily available and can be stored in the refrigerator for several weeks.

Ingredients:

• Wine vinegar or lemon juice 1/3 cup
• Olive oil 1 cup
• Garlic 4 cloves
• Salt 1.5 teaspoons
• Ground black pepper 0.5 teaspoon
• Spicy mustard 2 teaspoons

Preparation:

Gradually add olive oil to freshly squeezed lemon juice. Pass the garlic through a press, and, along with the rest of the products, add to the mixture of oil and lemon juice. You need to mix everything very well. Pour into a container with a lid and let it brew for several hours.

This sauce is served with grilled or steamed vegetables, shrimp or fish.

Ingredients:

• Garlic 10 cloves
• Yolk 1 pc.
• 200 ml. olive oil
• Lemon juice 1 teaspoon
• Salt 0.5 tsp. spoons
• Pepper 0.5 teaspoon.

Preparation:

Beat the yolk, add garlic crushed in a mortar and the rest of the ingredients. Mix everything thoroughly. The sauce is ready.

Before breaking an egg, it should be washed thoroughly to avoid salmonella sticks getting into the sauce.

An unusual combination of sweet honey and salty cheese creates an unforgettable game of taste. Once you cook it once, you will cook it constantly.

Ingredients:

• Sour cream 30% 200 ml.
• Shredded Gorgonzola cheese 250 gr.
• Light honey 1 tbsp. spoon
• Chives 2 tbsp. spoons
• Salt and pepper to taste.

Preparation:

We make a mixture of sour cream, chopped cheese, honey and onions. Add salt and pepper to taste. Let it brew for several hours and you can serve it with any vegetable salad. Bon appetit!

Spring, and then summer, is the time of fresh greens, vegetable salads, grass, tops and other useful vegetation that you must definitely consume to maintain your health, youth and beauty.

I want to offer you several proven and tasty simple recipes: dressings with which you can replace 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

A simple dressing for vegetable and green salads

This simple but very tasty dressing is ideal for any vegetable.

• 0.5 cups vegetable oil
• 4 tablespoons table vinegar
• 0.5 tsp sugar or powdered sugar
• and ground black pepper to taste

Pour oil, vinegar and spices into a jar, or better yet, into a salad dressing bottle.

Seal with a stopper and shake thoroughly.

A delicious and simple dressing for any vegetable is ready!

Nut salad dressing

Ingredients:

• 5 cloves of garlic
• half a glass of walnuts
• 2 tbsp vegetable oil
• 2 tablespoons table vinegar

Grind nuts and garlic in a mortar, add vinegar and vegetable oil. Dress the salad. Delicious!!!

Sour cream and vinegar dressing

Ingredients:

• 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

Ingredients:

• 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.

Georgian gas station

Ingredients:

• 3 cloves of garlic
• 1 tbsp dill
• 1 tbsp parsley
• 1 tbsp green onions
• salt, vinegar, vegetable oil to taste

Grind the garlic and herbs thoroughly in a mortar until smooth, dilute with hot water to the consistency of thick sour cream, add salt, vinegar, and vegetable oil.

Salad dressing replacement for mayonnaise

This amazingly tasty and very healthy dressing will perfectly replace mayonnaise in any vegetable salad.

• ½ cup natural yogurt without additives
• 1 tbsp finely chopped onion
• 0.5 tsp wine vinegar
• red pepper on the tip of a knife

Mix everything and season the salad.

Salad dressing replacement for mayonnaise 2

Ingredients:

• 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 very easy to prepare, they consist of simple and affordable ingredients, so you can safely use them.

How to Make Salad Dressings from a Celebrity Chef!

And another interesting video about salad sauces

Try it and share your feedback!

If you strive for beauty and health, subscribe to my newsletter of useful and interesting materials.

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

Fresh vegetables are a low-calorie source of vitamins and elements necessary for the human body. Nutrition will not be rational without including these products in the menu. Vegetable salads are popular all over the world, as they are healthy and tasty at the same time, and require a minimum of time to prepare. But they are not always prepared and eaten correctly. A salad dressing made from fresh vegetables needs a special one: it highlights the delicate taste of the products and makes them as healthy as possible.

Cooking features

Even a novice cook can wash, chop and mix fresh vegetables. But this mixture will turn into a salad only after it is seasoned with sauce. This ingredient plays a big role; it can make a snack taste good or taste bad, increase the benefits of a dish or make it harmful. Making a salad dressing may take even more time than preparing the main ingredients, but the results are worth it. To ensure that it always meets your expectations, you need to know a few rules for preparing salad dressings from fresh vegetables:

• Fresh vegetables are valued for being rich in vitamins. Without being subjected to heat treatment, they retain maximum benefits. However, a number of elements are fat-soluble, these are vitamins A, E, K, D. Without fats, they are not absorbed by the body. Salad dressing made from fresh vegetables should be based on fatty foods: cream, sour cream, butter. Otherwise, you will get much less benefit from the snack than you could.
• If you are watching your figure, do not put a lot of fatty foods in the sauce, and the dressing itself is enough to add just enough to cover the vegetables. The vegetables themselves do not have high energy value, but salad dressing can make a snack made from them high in calories.
• You should not add a lot of spicy and strong-smelling ingredients to the salad dressing - they will clog the taste and aroma of the vegetables themselves. The sauce in the appetizer should not add salt.
• Use only fresh, high-quality products to prepare the dressing, otherwise you will spoil the dish, making it, if not hazardous to health, then at least unpleasant to the taste.

Mayonnaise, which many people are used to dressing salads with, is not very suitable for snacking on fresh vegetables, as it has too strong a taste, high energy value and can be harmful. There are many alternative sauce recipes for dressing vegetable salads, which are gentler and healthier, and better harmonize with the taste of fresh vegetables. Be careful when choosing a dressing, and your fresh vegetable salad will turn out tasty and healthy.

Cream-based salad dressing for fresh vegetables

• onion (preferably white) – 75 g;
• butter – 20 g;
• cream 33% fat – 100 ml;
• filtered water – 50 ml;
• olive oil – 100 ml;
• ground white pepper - a pinch;
• salt - to taste.

Cooking method:

• Peel the onion and chop it using a grater, blender or meat grinder.
• Melt the butter in a frying pan, add onion puree, stir, and simmer for 2-3 minutes.
• Add spices and water. Add salt to taste. Simmer until the water in the pan has evaporated by at least half.
• Pour in olive oil, mix thoroughly.
• After 2 minutes, pour in the cream, whisk and leave on the heat for another 1-2 minutes.
• Transfer the sauce to a blender bowl and blend to obtain a smooth consistency.

A delicate sauce with a creamy structure based on cream will give the salad pleasant creamy notes and a delicate taste. Vegetables will digest well with it. This version of salad dressing belongs to French cuisine, which is famous for its sauces.

Fresh vegetable salad dressing based on orange juice

• oranges – 0.5 kg;
• pumpkin seeds (hulled) – 50 g;
• olive oil – 320 ml;
• brown sugar – 5 g;

Cooking method:

• Wash and dry the fruit. Cut them into 2 parts and squeeze out the juice. It is better to use a special citrus juicer to maximize the yield of the drink.
• Grate the zest from one fruit.
• Clean the pumpkin seeds.
• Fry them in one spoon of vegetable oil.
• Add sugar and zest, pepper. Fry everything together for a couple of minutes.
• Pour in freshly squeezed orange juice and wait until it starts to boil.
• Pour olive oil into a mixing container and add the contents of the pan. Whisk.

Before using the salad dressing, let it cool to room temperature. This dressing will transform the taste of a familiar snack, enriching your menu with new dishes. The benefits of vegetables will be complemented by the benefits of fruits.

Fresh vegetable salad dressing based on balsamic vinegar

• balsamic vinegar – 50 ml;
• olive oil – 40 ml;
• honey – 10 ml;
• cloves – 1 pc.

Cooking method:

• Melt honey and mix it with vinegar.
• Pour the mixture into the frying pan, throw the cloves into it. Simmer over low heat until the volume of the mixture is reduced by half.
• Combine with chilled olive oil and whisk.

The cloves must be removed from the sauce before dressing the salad; they are only needed to give the sauce a spicy aroma. If the appetizer includes fresh herbs and tomatoes, then the dressing prepared according to this recipe will suit perfectly.

Fresh vegetable salad dressing based on lemon and olive oil

• olive oil – 100 ml;
• lemon – 1 pc.;
• ground black pepper - a pinch;
• dried Italian herbs – 5 g;
• salt - to taste.

Cooking method:

• Wash the lemon, blot it with a napkin, squeeze the juice out of it.
• Add salt, pepper, herbs. Stir.
• Combine with olive oil and whisk until smooth.

Dried Italian herbs in this recipe can be replaced with fresh basil, taking 20 g of it. If desired, you can add a pinch of lemon zest to the sauce to give the dish a unique aroma. This is one of the most common recipes for seasonal vegetable salad dressing. The sauce is popular due to its versatility.

Fresh vegetable salad dressing with yolk and mustard

• vegetable oil (olive, sunflower or other) – 60 ml;
• chicken egg – 1 pc.;
• apple cider vinegar (6 percent) – 100 ml;
• sugar – 5 g;
• salt - to taste;
• table mustard – 5 ml;
• ground black pepper - a pinch.

Cooking method:

• Boil the egg hard. Once cooled, peel. Cut into two parts, remove the yolk.
• Place the yolk in a bowl and mash it with a fork.
• Add mustard, grind the yolk along with it.
• Add salt, pepper, sugar. Rub again.
• Pour in oil and vinegar. Whisk to obtain a homogeneous mixture.

The salad dressing made according to this recipe is universal, but it harmonizes especially well with a salad that includes tomatoes or radishes.

Yogurt-based fresh vegetable salad dressing

• unsweetened yogurt – 0.25 l;
• lemon juice – 40 ml;
• honey – 10 ml;
• table mustard – 5 ml;
• grated orange zest – 5 g.

Cooking method:

• Squeeze the juice from the lemon, melt the honey to a liquid consistency. Stir.
• Add mustard and orange zest. Stir.
• Combine the resulting mixture with yogurt. Whisk with a whisk or blender until the sauce has a uniform consistency.

Yogurt sauce is suitable for any salads made from fresh vegetables, but snacks containing cucumbers, dill, and parsley are especially tasty with it. If mushrooms are included in the salad recipe, it is also better to give preference to this version of the sauce.

A simple recipe for fresh vegetable salad dressing

• lemon juice or white wine vinegar (3 percent) – 60 ml;
• olive or other vegetable oil – 40 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Combine lemon juice or vinegar with oil.
• Add salt and pepper.
• Beat well with a whisk.

This dressing is suitable for both fresh and boiled vegetables. It is often called vinaigrette.

There are many options for dressing salad from fresh vegetables. They are based on yogurt, sour cream, olive oil or cream. It is almost necessary to add an ingredient that gives the dressing sourness, most often vinegar or lemon juice. Preparing most sauces does not require much skill and does not take much time. A properly selected dressing will not only improve the taste of the salad, but also make it more healthy.

These refills are universal. They go well with herbs, vegetables, meat and fish. So don't be afraid to experiment and add them to your favorite salads.

By the way, dressings with vinegar can be used as...

recipethis.com

Ingredients

• 120 ml vinegar;
• 240 g mayonnaise;
• 1 teaspoon table mustard;
• 1 teaspoon sugar;
• 1 teaspoon chopped onion;
• 170 g honey;
• 1 teaspoon chopped parsley;
• ¼ teaspoon salt;
• 120 ml vegetable oil.

Preparation

Mix vinegar, mayonnaise and mustard. Add sugar, onion, parsley, salt and pepper. Stirring constantly, pour in the oil in a thin stream. Stir until smooth.

This dressing can be stored in the refrigerator for a couple of weeks.

tasteofhome.com

Ingredients

• 180 ml olive oil;
• 120 ml red wine vinegar;
• 1 tablespoon grated parmesan;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• ½ teaspoon dried oregano;

Preparation

Mix all ingredients in a jar or bottle with a tight-fitting lid. Shake well.

Store the prepared dressing in the refrigerator for no more than a couple of weeks. Shake each time before use.

myculturedpalate.com

Ingredients

• 2 egg yolks;
• 2 tablespoons of water;
• ½ teaspoon salt;
• a pinch of ground white pepper;
• 240 ml olive oil.

Preparation

Whisk in a metal ladle or bowl, add water and lemon juice. Place the container in a saucepan of boiling water to create a water bath. Stir the mixture until it thickens.

Then transfer the container with the sauce to a large bowl of cold water and stir for another 2 minutes until it cools.

Place the mixture in a blender, add salt and pepper. While whisking the sauce, gradually add olive oil in a thin stream. You should have a sauce of uniform consistency.

This mayonnaise can be stored in the refrigerator for several days.

cheapdresses.us

Ingredients

• 120 g low-fat sour cream;
• 60 g light mayonnaise;
• 40 ml skim milk;
• 1 teaspoon sugar;
• 1 clove of garlic;
• salt - to taste;

Preparation

Mix sour cream, mayonnaise, milk and sugar. Add chopped onion and garlic, salt and pepper. Refrigerate the sauce for at least an hour before dressing the salad.

Garlic dressing can be refrigerated for no more than a couple of days.

thekitchn.com

Ingredients

• 120 ml olive oil;
• 120 ml balsamic vinegar;
• 2 teaspoons Dijon mustard;
• 1 chopped garlic clove;
• 1 tablespoon honey;
• 1 teaspoon salt;
• ¼ teaspoon ground black pepper.

Preparation

Mix all ingredients in a container with a tight-fitting lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.

The finished dressing can be stored in the refrigerator for a couple of weeks.

allrecipes.com

Ingredients

• ½ cucumber;
• 1 clove of garlic;
• 240 g;
• 1 teaspoon lemon juice;
• ½ teaspoon salt;
• ½ teaspoon ground white pepper.

Preparation

Peel the cucumber, chop it and garlic. Mix all ingredients in a blender until smooth. Before use, cool the dressing in the refrigerator, but do not store it there for more than three days.

7. Orange salad dressing

tasteofhome.com

Ingredients

• 60 ml orange juice;
• 3 tablespoons red wine vinegar;
• 2 teaspoons honey;
• 1 ½ teaspoons Dijon mustard;
• 1 tablespoon olive oil.

Preparation

Mix all ingredients in a container with a tight-fitting lid. Shake well and put in the refrigerator. Shake again before use.

tasteofhome.com

Ingredients

• 2 cloves;
• 240 ml water;
• 60 ml lemon juice;
• 1 teaspoon sugar;
• ¾ teaspoon salt;
• ¾ teaspoon paprika;
• ¾ teaspoon dried oregano;
• ½ tablespoon of chopped onion;
• ½ teaspoon dried thyme;
• 180 ml olive oil.

Preparation

Cut the garlic cloves in half. Grind all ingredients except olive oil in a blender until pureed. Then, whisking, gradually pour in the oil.

The dressing can be stored in the refrigerator for several weeks.

intelligence.us

Ingredients

• a few feathers of green onions;
• several sprigs of parsley;
• 60 ml lemon juice;
• 60 ml sunflower oil;
• 60 ml olive oil;
• 1 ½ teaspoons sugar;
• ½ teaspoon mustard powder;
• ¼ teaspoon salt;
• ⅛ teaspoon ground black pepper.

Preparation

Chop the onion and parsley. Mix all ingredients in a container with a tight-fitting lid and shake well.

massel.com

Ingredients

• 120 g mayonnaise;
• 2 tablespoons sugar;
• 1 tablespoon white vinegar;
• 1 ½ teaspoons table mustard.

Preparation

Mix all ingredients until smooth. Store the finished product in the refrigerator for no more than a week.

wholefully.com

Ingredients

• 4 tablespoons lime juice;
• 3 teaspoons lime zest;
• 60 ml red wine vinegar;
• 1 tablespoon soy sauce;
• 1 tablespoon honey;
• 80 ml olive oil;
• 1 chopped garlic clove;
• ½ teaspoon paprika flakes or ground red pepper;
• 1 teaspoon ground cumin;
• ½ teaspoon salt.

Preparation

Mix all ingredients in a container with a tight-fitting lid. Shake well and refrigerate for at least half an hour. Shake again before use.

wholefully.com

Ingredients

• 1 clove of garlic;
• 120 g mayonnaise;
• 120 ml coconut milk;
• 1 tablespoon chopped dill;
• 2 tablespoons of chopped parsley;
• 3 tablespoons of chopped green onions;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon white wine vinegar.

Preparation

Chop the onion and garlic. Mix all ingredients and refrigerate for half an hour. The sauce can be stored there for several days.

wholefully.com

Ingredients

• 1 ripe avocado;
• 60 ml white wine vinegar;
• juice of a whole lemon;
• salt - to taste;
• 180 ml olive oil.

Preparation

In a blender, combine avocado pulp, vinegar, lemon juice, salt and pepper. Continuing to beat, gradually pour in the oil until you achieve a homogeneous consistency.

thekitchn.com

Ingredients

• 60 g anchovy fillets in oil;
• 2 cloves of garlic;
• 3 egg yolks;
• 1 teaspoon Dijon mustard;
• 2 tablespoons lemon juice;
• 2 tablespoons olive oil;
• 120 ml sunflower oil;
• 2 tablespoons grated Parmesan;
• a pinch of ground black pepper.

Preparation

Chop the anchovies and garlic. Beat the yolks, add mustard, anchovies, garlic and lemon juice and mix. Constantly stirring the sauce with a whisk, add olive oil. Stir until smooth. Pour in sunflower oil in the same way. Then add the cheese and pepper and mix well.

The dressing can be stored in the refrigerator for several days.

allrecipes.com

Ingredients

• 120 g natural yogurt;
• 2 tablespoons orange juice;
• ¾ teaspoon fresh grated ginger;
• ¼ teaspoon salt;
• 1 teaspoon sugar;
• ¼ teaspoon dried;
• a pinch of cayenne pepper;
• a pinch of ground cinnamon.

Preparation

Grind all ingredients in a blender until smooth and creamy. Chill the dressing in the refrigerator before using. It can be stored there for no more than three days.

wellnessmama.com

Ingredients

• ¼ small onion;
• ½ teaspoon mustard;
• 1 tablespoon of tomato paste;
• 80 ml olive oil;
• 60 ml white wine vinegar;
• 1 tablespoon honey.

Preparation

Chop the onion and mix all ingredients in a blender until smooth.

cavewomancafe.com

Ingredients

• 2 medium carrots;
• 240 ml vegetable oil;
• 120 ml rice vinegar;
• 80 ml soy sauce;
• 1 tablespoon sugar;
• 1 ¼ teaspoons freshly grated;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Peel the carrots and cut into small pieces. Mix all ingredients in a blender until smooth. This dressing can be stored in the refrigerator for up to two weeks.

kitchensimmer.com

Ingredients

• 70 g fresh or frozen raspberries;
• 60 ml white wine vinegar;
• 1 ½ tablespoons chopped onions;
• 120 ml olive oil;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Mix all ingredients in a blender until smooth. Store the prepared dressing in the refrigerator for no more than a couple of weeks. It must be stirred before use.

csmonitor.com

Ingredients

• ¼ small head of onion;
• 220 g strawberries;
• 7 fresh mint leaves;
• 85 g honey;
• 60 ml white wine vinegar;
• 2 tablespoons lemon juice;
• 60 ml vegetable oil.

Preparation

Chop the onion. Mix all ingredients except oil in a blender until smooth. Continuing to stir, gradually pour in the vegetable oil. The dressing can be stored in the refrigerator for no more than three days. It must be shaken before use.

bonappetit.com

Ingredients

• 125 g peanut butter;
• 2 tablespoons rice vinegar;
• 1 tablespoon sugar;
• 1 teaspoon soy sauce;
• salt - to taste;
• ground black pepper - to taste;
• 100 ml water.

Preparation

Mix all ingredients. You may need a little less water, so don’t add it all at once. The finished dressing should have a consistency similar to heavy cream. It can be stored in the refrigerator for a couple of weeks.

Hi all. Not only professional chefs, but also amateurs quite rightly believe that the main difficulty in preparing a salad is choice. It depends on it whether you will be pleased with the taste of the culinary masterpiece. The most perfect salad can be ruined by the wrong seasonings.

Sauces and salad dressings – which ones to choose?

Why do chefs attach so much importance to salad dressing? Because salad is always a mixture of chopped but varied components. And the dressing will help the salad become a single whole, soak up all the other ingredients, mix with them, and emphasize their taste. That's why we choose the base for our salad dressing so carefully.

The most popular salad dressing is, of course, mayonnaise itself. Factory or homemade - suitable for all salads, except perhaps fruit ones.

Mayonnaise-sour cream sauce

• In equal proportions – mayonnaise and sour cream;
• Garlic;
• Dill greens.

Mix everything. Sour cream can be replaced with bio-yogurt, naturally without additives.

What if you do without mayonnaise? After all, life doesn’t end there; there are a huge number of other options.

Salad dressing - instead of mayonnaise

Conventionally, salad dressings are divided into two groups. The first of them are usually an analogue of vinaigrette sauce - a suspension of vinegar in vegetable oil.

These sauces are very easy to prepare. They are based on a mixture of any vegetable oil, salt, pepper and vinegar. Various dried herbs, honey and garlic, wine, and lemon juice are added to sauces as an alternative to vinegar. It is best to prepare this sauce right before use, otherwise the vinegar and oil will quickly separate and the sauce will lose its appearance.

The second type of salad dressings are thick, dense sauces based on cream, sour cream or yogurt. They are used to season more satisfying salads with fish, meat or poultry.

It is recommended to prepare such sauces a couple of hours before use - they must be well infused. Dressings with yogurt or sour cream are usually flavored with herbs: tarragon, parsley or dill. Crushed or grated garlic would also be appropriate.

Salad dressing with vinegar

For it, take sunflower, olive or nut oil. The basis of the flavor composition of this sauce is vinegar. I do not recommend using table vinegar; it tastes and smells too strong.

Wine vinegar, white and red are more pleasant. White wine vinegar is more delicate; it is added to vegetable salads, flavored with tarragon. Red vinegar is ideal for leafy salads.

Apple cider vinegar has proven itself to be excellent for salads. It is distinguished by a barely noticeable fruity nuance in taste. I think you know that apple cider vinegar is quite an effective remedy for weight loss, especially in the company of fresh fruit.

Vinegar dressing with honey

An excellent solution for salads made from fresh vegetables and poultry.

• 1 tablespoon each of wine vinegar and flower honey;
• 10g vegetable oil;
• A pinch of salt.

Mix well.

Dressing with vinegar and vegetable oil

• 2 tablespoons tbsp. vinegar 3%, vegetable oil;
• a spoonful of powdered sugar;
• ground black pepper;
• salt.

Salad dressing with mustard

Simple culinary recipes for salad sauces based on vinegar and oil can be completely different. And a striking example of this is the classic vinaigrette sauce. To prepare it, mix:

• 6 tablespoons tbsp. vegetable oil;
• a little pepper;
• a pinch of salt;
• 3 tablespoons white vinegar;
• a teaspoon of mustard (in the classic version, mustard is Dijon).

Italian dressing

For fresh green and vegetable salads.

• Orange juice 50ml;
• Lemon juice 2 tsp;
• Olive oil 3 tbsp;
• spoon of mustard;
• Salt, ground pepper.

Can be stored in the refrigerator for several days.

Yogurt salad dressings

The recipes for salad dressings with yoghurt presented here are prepared using the same technology. Chop vegetables and herbs, beat yogurt, mix everything. Do I need to add that I need natural yogurt without additives?

Cheese and yoghurt sauce

• olive oil – 1 tbsp;
• dill – 1 bunch;
• clove of garlic;
• 100 grams of feta cheese;
• yogurt – 150 ml.

Sauce with yoghurt and fresh radishes

• 300 ml yogurt;
• juice of half a lemon;
• a bunch of radishes;
• medium apple.

Sauce with yogurt and tarragon

• 300 ml yogurt (natural);
• 4 sprigs of tarragon;
• 4-5 sprigs of fresh parsley;
• medium-sized shallot;
• a pinch of salt;
• honey 2 tsp.

Sour cream dressing

Vinegar can be replaced with lemon juice, and if you add a little mustard, you can season it with this sauce.

• 400 grams of sour cream,
• 3% vinegar 75ml,
• sugar,
• a little ground pepper and salt.

Mix vinegar with sugar, salt, pepper, stir well. And before serving, combine with sour cream.

Curd sauce

Similar sauces with cottage cheese can be used for vegetables or, as in salads with chicken breast.

• 2 tablespoons tbsp. cottage cheese and kefir;
• 1 spoon tbsp. sour cream and mustard;
• 1 l tbsp lemon juice;
• The same amount of olive oil;
• Salt.

The cottage cheese must be passed through a sieve, then ground with mustard and salt. Add kefir, sour cream, olive oil, beat thoroughly. Then pour in lemon juice and beat again.

Experiment by using different foods salad dressings, and your dishes will always delight you with unsurpassed taste and rich aromas.