Sauces for salads recipes. Delicious salad dressings. Recipe with soy sauce and honey

Readers often ask: "How to fill a vegetable salad, besides mayonnaise?". In fact, there are a lot of healthy and tasty homemade dressings that will serve as an excellent alternative to the far from harmless store-bought sauce. I will share my favorite recipes for delicious and nutritious vegetable salad dressings.

Basically, all of them are based on olive oil with various interesting additives, and there is a variant of spicy yogurt dressing that can fully replace the ubiquitous mayonnaise.

Salad sauces can be varied by adding spicy herbs, aromatic spices, ground nuts, soy sauce, honey, or pieces of fruit and vegetables. I hope this compilation turned out to be useful, and you can pick up something for yourself. Personally, I will always go to her :)

1. French salad dressing with cream

Ideal for dressing a variety of green vegetable salads. You can’t call it dietary, there is heavy cream in the sauce.

Ingredients:

white onion - 1 pc.
butter - 1 tbsp. l.
cream with a fat content of 33% - 100 ml
purified water - 50 ml
olive oil - 100 ml
salt - to taste
white and black pepper - a pinch

Recipe:

Peel the onion and grind in a blender bowl to a puree mass. In a small bowl, let the onion puree in butter, adding fine salt, white and black pepper.

Pour in some water and continue to cook the ingredients until the liquid is reduced. Next, pour in the olive oil and cream. Boil the dressing for a few more minutes and remove from heat. Using a blender, grind the mixture to a homogeneous smooth consistency.

2. Dressing "Vinaigret"

Perfect for seasonal vegetables and potato salads.

Ingredients:

olive oil - 2 tbsp. l.
lemon juice - 2 tbsp. l.
white wine vinegar - 1 tbsp. l.
salt, pepper - to taste

Recipe:

Mix olive oil with lemon juice in a deep bowl, pour in white wine vinegar. Season with salt and pepper to taste, mix thoroughly with a whisk. The amount of lemon juice and vinegar can be changed, focusing on your taste.

3. Italian dressing with orange juice

It will be a spicy addition to salads with radishes, green onions or arugula, iceberg lettuce, Romano.

Ingredients:

orange fresh - 300 ml
peeled pumpkin seeds - 50 g
black pepper - a pinch
olive oil - 300 ml + 20 ml
brown sugar - 5 g
orange peel - 1 tsp

Recipe:

Pour a tablespoon of olive oil (20 ml) into the pan. Roast some pumpkin seeds in it. Then pour freshly squeezed orange juice into the pan. Boil everything for a few minutes so that part of the liquid evaporates.

Add some orange zest and a pinch of brown sugar.
Pour pre-chilled olive oil into a gravy boat. Pour the contents of the pan into it. Mix and add salt to taste.

4. Italian balsamic dressing

Traditionally, this sauce is used for salads with herbs and tomatoes.

Ingredients:

balsamic vinegar - 500 ml
olive oil - 300 ml
liquid honey - 100 g
cloves - 4 buds

Recipe:

Pour liquid honey into a small saucepan. Pour balsamic vinegar into it. Add clove buds to the mixture for flavor. Boil the mixture over low heat for 25 minutes. As a result, the liquid should evaporate and decrease in volume by half.

Pour the olive oil pre-chilled in the refrigerator into a gravy boat. Then add boiled honey sauce to it. Before serving the salad, beat the dressing well with a whisk or fork.

5. Yogurt dressing

Ideal for salads with mushrooms, good in a regular salad of fresh cucumbers, tomatoes. Perfectly mounted with cabbage. In short, creates a good start for salad creativity.

Ingredients:

natural yogurt - 250 g
lemon juice - 2 tbsp. l.
liquid honey - 2-3 tsp
table mustard - 1 tsp
grated orange peel - 1 tsp

Recipe:

Mix yogurt with mustard. Add lemon juice, liquid honey and orange zest, mix until smooth. Refrigerate before dressing the salad.

6. Egg dressing with mustard

Emphasizes the taste of vegetables and gives them a piquant note. This sauce is versatile and goes well with a salad of any vegetable.

Ingredients:

olive or sunflower oil - 60 ml
egg yolk - 1 pc.
table mustard - 1 tsp
apple cider vinegar - 100 ml
sugar - 1 tsp
salt - 0.5 tsp
ground black pepper - a pinch

Recipe:

Grind table mustard, fine salt, granulated sugar, ground black pepper and raw egg yolk in a mortar. Then, in the resulting mixture, pour, stirring constantly, vegetable oil vinegar. Before use, the dressing must be shaken.

7. Dressing with olive oil, lemon juice and Italian herbs

Complements green vegetable salads. And if we add mustard, we get a sauce for vegetable salad with tuna, also known as French nicoise.

Ingredients:

lemon juice - 50 ml
fine salt - 0.5 tsp
ground black pepper - 0.25 tsp.
Italian herbs - 1 tsp
olive oil - 100 ml

Recipe:

In a deep bowl with a fork, beat the lemon juice with salt, Italian herbs and black pepper. Whisking constantly, pour in the olive oil. To the resulting mixture, you can add a little sweet table mustard to taste.

Bon Appetit!

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 beneficial 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 greens. 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 taste, 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, hot 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.

Mustard, garlic, citrus, yogurt, ginger and even berry dressings for those who are tired of butter and mayonnaise.

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

Cooking

Mix vinegar, mayonnaise and mustard. Add sugar, onion, parsley, salt and pepper. Whisking 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 of olive oil;
120 ml red wine vinegar;
1 tablespoon of grated parmesan;
½ teaspoon salt;
½ teaspoon of sugar;
½ teaspoon dried oregano;

Cooking

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.

Cooking

Whisk in a metal ladle or bowl, add water and lemon juice. Place the container in a pot of boiling water so that you get 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.

Put the mixture in a blender, add salt and pepper. While whisking the sauce, gradually pour in the olive oil in a thin stream. You should get a sauce of a 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 of sugar;
1 clove of garlic;
salt - to taste;

Cooking

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

Garlic dressing can be stored in the refrigerator for no more than a couple of days.

thekitchn.com

Ingredients

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

Cooking

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.

Ready dressing will keep in the fridge 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.

Cooking

Peel the cucumber, chop it and garlic. Blend all ingredients in a blender until smooth. Chill the dressing in the refrigerator before using, but do not store it there for more than three days.

7. Orange salad dressing

tasteofhome.com

Ingredients

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

Cooking

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

Cooking

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

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

intelling.us

Ingredients

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

Cooking

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

massel.com

Ingredients

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

Cooking

Mix all ingredients until smooth. Ready to store in the refrigerator for no more than a week.

wholesale.com

Ingredients

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

Cooking

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.

wholesale.com

Ingredients

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

Cooking

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

wholesale.com

Ingredients

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

Cooking

In a blender, combine the avocado pulp, vinegar, lemon juice, salt and pepper. While continuing to beat, gradually pour in the oil until you get a smooth consistency.

thekitchn.com

Ingredients

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

Cooking

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

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

allrecipes.com

Ingredients

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

Cooking

Blend 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 of olive oil;
60 ml white wine vinegar;
1 tablespoon honey.

Cooking

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

cavewomancafe.com

Ingredients

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

Cooking

Peel the carrots and cut into small pieces. Blend 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 onion;
120 ml of olive oil;
salt - to taste;
ground black pepper - to taste.

Cooking

Blend 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 of honey;
60 ml white wine vinegar;
2 tablespoons of lemon juice;
60 ml vegetable oil.

Cooking

Chop the onion. Mix all ingredients, except oil, in a blender until smooth. Continuing to mix, gradually pour in the vegetable oil. The dressing will keep in the refrigerator for up to three days. It must be shaken before use.

bonappetit.com

Ingredients

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

Cooking

Mix all ingredients. You may need a little less water, so don't pour it all in 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.

The number of dressings for vegetable salads is so large that it allows housewives to create a wide variety of flavor melodies. In cooking, they are divided into two types: liquid oil with the addition of vinegar, and thick, based on sour cream or mayonnaise. Thick types of dressings are used not only for vegetable, but also for meat and fish salads. Numerous recipes allow you to choose from them basic versions that are easier to experiment with. And we'll start with the classics.

Classic dressing recipe

How good is the classic recipe? It uses a minimum of products, their combination gives a taste that is ideally combined with many types of vegetables. It is made with oil. To create it, we need:

olive oil - half a glass;
lemon - ½ fruit;
salt - half a teaspoon;
pepper (ground before preparing the dressing) - ¼ teaspoon.

Cooking:

Squeeze the juice from half a lemon into a bowl.
Add pepper and salt to it. Beat the whole mass with a whisk. Then add olive oil to it, and continue whisking until smooth.

The dressing is used in vegetable and green salads.

Italian traditions in vegetable salad dressings

In the Italian recipe, where everything is based on the same olive oil, everything is much more complicated, and the flavor bouquet shines with a variety of flavors. We should take:

oil (take olive) - 125 ml;
marjoram - 2 teaspoons;
oregano - 1 teaspoon;
basil - 1 teaspoon;
mustard powder - 2 teaspoons;
granulated sugar - 2 teaspoons;
garlic - 2 cloves;
chili flakes - ½ teaspoon;
wine vinegar (red variety) - 50 ml;
add salt and pepper to your own taste.

Cooking:

Crush the garlic cloves under pressure. Grind fresh herbs and seasonings. Take a bowl and put the garlic, mustard powder and sugar into it.
We report salt, pepper, pour in vinegar, put chili flakes.
Add olive oil so that the stream is thin. Stir until the mass acquires the consistency of a beautiful emulsion.
Add chopped herbs to the dressing, mix.

The finished mixture can be stored in the refrigerator for up to 7 days.

French motives

In French cuisine, dressings prepared for vegetable salads are similar in taste to Italian options, but they have their own savory features. To prepare one of these exquisite versions, we need to take:

oil (preferably olive) - ½ cup;
lemon juice - 1.5 teaspoons;
tomato paste - 2 teaspoons;
wine vinegar (red variety) -25 ml;
mustard (in powder) - 1 teaspoon;
onion - 1 teaspoon chopped;
celery seeds - ¼ teaspoon;
ground paprika - 0.75 teaspoon;
granulated sugar - 1.5 teaspoons;
salt - ¼ teaspoon;
black pepper (ground) to your own taste.

Cooking:

Pour all dry ingredients into a suitable dish, season them with vinegar and lemon juice. Knead.
We turn to whipping the mass, slowly adding olive oil to it. As in the first recipe, we need to get a homogeneous emulsion. The gas station is ready.

It goes well with salads, where there are red onions, fresh cucumbers, radishes. By the way, all the components of this dressing, except for olive oil, can be whipped immediately in a blender. Then, without ceasing to beat, you can enter it.

Variety of sauces for vegetable salads

You can prepare a vegetable salad sauce from various ingredients, using mayonnaise, sour cream, butter, soy sauce, balsamic vinegar as a base. Most often, housewives prepare sauces with mayonnaise or sour cream. These two bases are in perfect harmony with all kinds of vegetables and herbs.

If a low-calorie addition to a salad is required, fragrant seasonings are taken and mixed with vegetable oils. For piquancy, mustard or garlic can be added to the oil. Low-calorie compositions with balsamic vinegar, which gives the dish a pleasant oriental touch.

You need a dietary option, take as a basis low-fat varieties of sour cream, natural yoghurts, soy sauce, tomato paste with vegetable oil. Here are some of our recipes to help you.

Based on mayonnaise and mustard

The highlight of the recipe is the organic interweaving of pronounced taste characteristics of pickles, mayonnaise, tarragon, tarragon and mustard. To prepare it, we will take:

pickled cucumbers - 25 grams;
lemon juice - 40 grams;
mayonnaise - 30 ml;
mustard ready - 20 ml;
- 5 ml;
tarragon and tarragon - a small pinch each;
parsley and green onions - 10 grams.

Cooking process:

Grind cucumbers and herbs.
In a deep bowl, mix all the ingredients.
Cover with clingfilm and refrigerate to infuse the sauce for 1 hour.

An interesting version with the same ingredients will come from soy sauce and mustard.

Recipe with soy sauce and honey

Very tasty and quick cooking option with soy sauce. We need:

olive oil - 30 ml;
soy sauce - 60 ml;
honey - 250 grams;
lemon - 2 pieces.

Cooking:

Squeeze juice from both lemons. All prepared products, except for oil, mix. Then slowly add the oil, stirring the mass.

This completes our cooking process, you can season the salad.

spicy sauce

For gourmets, we offer a complex version of the sauce with enchanting spicy notes. We will need:

sesame oil - 35 ml;
ginger root - 200 grams;
balsamic vinegar - 30 ml;
lemon juice - 200 ml;
olive oil - 90 ml;
soy sauce - 50 ml;
garlic - 20 grams;
chili pepper - 20 grams.

Peel the garlic and ginger. Grate them on a fine grater. Remove the seeds from the chili and chop them too.
Put everything in a bowl, add sesame oil, lemon juice, mix, add olive oil and soy sauce.
At the very end, add vinegar. Mix all. The sauce is ready.

Culinary professionals advise coloring the warm taste of oil with fresh and sparkling chords of lemon and vinegar. All other ingredients in the oil dressing are selected to your taste. Experimentation is not allowed.

Dressing in oil is introduced into the salad just before serving, so that it does not settle and retains its aroma. If she stood for some time, you should shake it up, and only then add it to the vegetables.

Dry mixtures in the form of free-flowing powders are added to dressings at the very end of cooking so that they do not gather into lumps with repeated stirring.

Using sour cream or yogurt for the base, you should not add vinegar and lemon juice to them, they have enough sour notes in them.

In new recipes, be careful, be sure to try the finished dressing on a small amount of salad. So you can understand how successful the combination of products turned out.

Refrain from storing the dressing for a long time, use it right away, or cook in small quantities. After standing for 2-3 days, it will lose some of its aroma, and the flavor melody will become dull and not so playful.

When storing, pour the sauces into small glass jars with a lid, so you can easily notice the separation of the ingredients and stir them in time.

If you need to quickly prepare a salad and dressing for it, use a mixer.

When choosing a recipe, consider the taste preferences of your family. If something in the basic composition confuses you, try eliminating or replacing the dubious ingredient with another one that is more acceptable to you. Be careful, be sure to try the dressing at each stage of its preparation.

Properly selected salad dressing makes the dish absolutely unique in taste, gives it new harmonious notes and pleasant aromas. It is worth replacing the traditional mayonnaise or sunflower oil with the original dressing, which will make the food even more delicious, and you will be awaited by the enthusiastic praise of the guests: no worse than the chefs!

Salad Dressing Sauces

Cooks know varioussalad dressings, which are able to decorate any dish with their appearance, rich aroma and taste. Thick or liquid, colored or transparent - salad dressings give all components a new sound. For their manufacture, the basis is taken - mayonnaise, sour cream, yogurt. You can take different types of oils - olive, sunflower, corn or linseed. To add flavor, they take spices and spices, and for color - vegetables, fresh or fried.

with mayonnaise

The most popular ismayonnaise salad dressing, because this component is familiar to everyone and familiar to use in every home. Taking mayonnaise as a basis, mixing it with anchovies, capers, olives or black olives, you can get an interesting variation on the usual composition of the tartar type. By mixing the base with tomatoes, herbs and onions, you get an addition to meat salads that will no longer be dry.

Without mayonnaise

Are considered low-caloriesalad dressings without mayonnaise. For them, they take the usual oils, mixing them with aromatic seasonings. For fish, sunflower oil with dried paprika is suitable, for meat - olive oil with cilantro and dill seeds, and for poultry - corn oil with white pepper and nutmeg. You can also mix the base with mustard or garlic for a tangy dressing that is versatile.

dietary

It is worth considering separatelydietary salad dressings, which will not harm the figure, but will make the snack more palatable. For losing weight, it is optimal to season food with low-fat sour cream with herbs, soy sauce, natural yogurt with green onions. It is good to diversify fish options with a mixture of lemon juice with balsamic vinegar, soy sauce or tomato paste with oil.

Salad Sauce Recipes

Every culinary specialist can easily findsalad dressing recipesonline. A step-by-step recipe with a photo will make cooking easier, teach you how to properly chop the components and mix them in a certain proportion. Ideas for how to make salad dressings involve the use of different products: for Caesar it will be garlic, mustard and lemon juice with anchovies, and for the Greek it will be balsamic vinegar and Provence herbs.

Servings: 5 persons.
Calorie content of the dish: 539 kcal.
Purpose: for a snack.
Cuisine: Italian.

The most famous issauce for caesar salad, which consists of chicken breast, lettuce, wheat croutons and cherry tomatoes. In this case, it will combine all the components together, emphasize all the tastes and the harmony of their combination. Dressing will balance the dryness of the chicken, enrich the taste of crispy crackers and green salad leaves.

Ingredients:

mayonnaise - 120 ml;
kimchi - 10 g;
olive oil - 35 ml;
garlic - 1 clove;
sugar - 5 g;
chili pepper - a pinch;
provencal herbs - 1 g;
lemon juice - 15 ml;
mustard - 20 ml.

Cooking method:

Mix all ingredients.
Blend with a blender until smooth.

Greek

Cooking time: 5 minutes.
Servings: 10 persons.
Calorie content of the dish: 68 kcal.
Purpose: for a snack.
Cuisine: Greek.
Difficulty of preparation: easy.

The second popular after Caesar isGreek salad dressingconsisting of ripe vegetables, feta and olives. The original dressing will emphasize the freshness of cucumbers and tomatoes, the crunch of bell peppers and pickled onions. The piquant taste, saturated with the spicy aroma of spices, will make the food more appetizing. Balsamic vinegar in the composition will give the components a specific sharpness.

Ingredients:

olive oil - 150 ml;
balsamic vinegar - 50 ml;
provencal herbs - 3 g.

Cooking method:

Mix all products.

Servings: 5 persons.
Calorie content of the dish: 227 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

Delicious and dietaryhoney mustard salad dressing, which can be used in vegetable, meat and fish recipes. The taste of dressing will emphasize the freshness and softness of meat, smoked meats or chicken, set them off and give a new sound. It is good to cook honey dressing to diversify the taste of vegetable salads with Beijing or white cabbage, eggplant, red beans.

Ingredients:

Dijon mustard - 120 ml;
honey - 160 ml;
soy sauce - 40 ml;
onion - 1 pc.;
ginger - 20 g.

Cooking method:

Cut the onion into slices, scroll through the meat grinder twice with ginger.
Mix all ingredients thoroughly.

For vegetable salad

Cooking time: 5 minutes.
Servings: 2 persons.
Calorie content of the dish: 249 kcal.
Purpose: for a snack.
Cuisine: French.
Difficulty of preparation: easy.

How to cook vegetable salad dressingat home to perfectly emphasize the taste of all components? A variant of tartar that, with its combination of pickles, green onions and mayonnaise, will give the food a Provencal touch. Dressing goes with any food, making it more satisfying and appetizing. Fresh or dried tarragon and tarragon, natural mustard will add piquancy to the dressing.

Ingredients:

pickles - 25 g;
mayonnaise - 30 ml;
green onions - 10 g;
parsley - 10 g;
lemon juice - 40 ml;
mustard - 20 ml;
tarragon - a pinch;
tarragon - a pinch;
Worcester sauce - 5 ml.

Cooking method:

Grind cucumbers, greens.
Mix all the ingredients, salt, pepper, insist in the refrigerator for 1 hour under the film.

For fruity

Servings: 5 persons.
Calorie content of the dish: 45 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

Difficult to choose fruit salad dressing, which would fit the universal components. This recipe will show you how to make a dressing to bring out the taste of snacks with bananas, apples or strawberries. Its spicy-sour taste will balance the sweetness of fruits, giving them a new sound. The option is suitable even for those who are losing weight, because it is low-calorie, and the ginger included in the composition additionally burns fat.

Ingredients:

lemon - 1 pc.;
orange - 1 pc.;
ground ginger - 10 g.

Cooking method:

Squeeze the juice from the whole orange and half the lemon.
Peel the zest from the second half of the lemon.
Mix all the products, season with cane sugar if desired.

mustard

Cooking time: 5 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 558 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

Universal mustard sauceSuitable for dressing any salads. It is good to season the squid-crab version with it to emphasize the taste of seafood. This dressing goes well with smoked chicken, ham and boiled potatoes - spicy spiciness will make the food more appetizing. You can use dressing for vegetable dishes with cherry tomatoes, fresh cucumbers, bell peppers.

Ingredients:

powdered sugar - 30 g;
mustard - 30 ml;
vegetable oil - a glass;
vinegar - ½ cup;
garlic - a slice.

Cooking method:

Mix ingredients, salt and pepper.
Beat with a blender until smooth.

coleslaw sauce

Cooking time: 10 minutes.
Calorie content of the dish: 498 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

Unusual cabbage salad dressingwill emphasize the whole value of this vegetable, give it a new sound and set off a pleasant crunch. Lemon juice and olive oil included in it are the traditional base, they are spiced by mustard and garlic, and pickled gherkins are piquant. In the absence of lemon juice, it is easy to replace it with apple or wine vinegar, essence.

Ingredients:

lemon juice - 50 ml;
olive oil - ½ cup;
mustard - 10 g;
pickled gherkins - 3 pcs.;
garlic - a slice.

Cooking method:

Grate cucumbers, mince garlic.
Mix all products, salt and pepper. Beat with a blender.

For shrimp salad

Cooking time: 5 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 534 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

Shade the tenderness of seafood will helpshrimp salad dressing. This hearty appetizer will need a light dressing to bring out the freshness of the shrimp meat. It is ideal to mix Dijon mustard and olive oil for her, but in the absence of the latter, you can take any refined form. You can add special spices for fish.

Ingredients:

Dijon mustard - 20 g;
vegetable oil - ½ cup;
table vinegar - 60 ml;
ground black pepper - 5 g.

Cooking method:

Mix all products.
Beat with a blender until smooth.

Italian

Cooking time: 15 minutes.
Servings: 4 persons.
Calorie content of the dish: 522 kcal.
Purpose: for a snack.
Cuisine: Italian.
Difficulty of preparation: medium.

Traditional italian salad dressing- it's pesto. It is known all over the world as an excellent dressing for any Mediterranean dish, such as caprese. The classic recipe calls for fresh basil and pine nuts, whose rich flavor is set off by the tangy tangyness of garlic and the creaminess of hard cheese (Parmesan is ideal).

Ingredients:

fresh basil - 50 g;
pine nuts - 150 g;
hard cheese - 100 g;
garlic - 5 cloves;
olive oil - 100 ml.

Cooking method:

Finely grate the cheese, fry the nuts in a dry frying pan for 5 minutes.
Mix basil, cheese crumbs, garlic and nuts in a blender, beat twice, salt.
Add oil in batches and beat until the mixture is smooth.
You can store the resulting pesto by pouring oil 2-3 cm above the level in the refrigerator. For dressing, dilute with olive oil in a ratio of 2:1.

From yogurt

Cooking time: 15 minutes.
Servings: 5 persons.
Calorie content of the dish: 180 kcal.
Purpose: for a snack.
Cuisine: author's.
Difficulty of preparation: easy.

The following recipe will show you how to cookyogurt salad dressingmade up of fruits. The sweet aftertaste of the dressing will set off the juiciness of the components: it is ideal to use it for a variant with mangoes, oranges, grapes. A light fruit salad with yogurt dressing will become a faithful companion of dieters, quickly saturate the body due to its high fiber content.

Ingredients:

natural yogurt - a glass;
semolina - 40 g;
cinnamon - 5 g;
sugar - 10 g;
salt - a pinch.

Cooking method:

Blend yogurt with sugar in a blender. Add semolina, salt.
After 15 minutes, add cinnamon.

So that every culinary specialist can make originaldressings for salads, you should listen to the advice of chefs. Here's what they advise seasoning vegetable dishes:

olive oil, lemon juice, white wine vinegar;
onion, butter and olive oil, cream, white pepper;
orange juice and zest, pumpkin seeds, olive oil, brown sugar;
honey, cloves, balsamic vinegar, lemon juice;
mashed tuna, lemon juice, Provence herbs.

The following salad dressings are suitable for dressing meat recipes:

natural yogurt, balsamic vinegar, olive oil, garlic, mustard, honey;
lime juice, ginger, honey, black pepper flakes;
avocado, lemon juice, olive oil, Dijon mustard;
walnuts, parsley, cilantro, garlic, apple cider vinegar, suneli hops, natural yogurt;
lemon juice, cottage cheese, dill, parsley, arugula, cream.

Original recipes for dressing fruit salads, in addition to yogurt: