Simple salad with olives

Recipes for simple dressings for vegetable salads.

A simple way to diversify your menu.

An integral part of most salads is dressing, that is, salad dressing.

The dressing is needed in order to make the salad juicy, add additional taste. And also, with the help of dressing, you can decorate the salad.

The simplest dressings are vegetable oil, vinegar, mayonnaise, or sour cream. This is usually enough for us. Simple delicious salads such as tomatoes with sour cream, beets with vegetable oil, eggs with green onions with mayonnaise have the perfect taste. Why invent complicated gas stations? For variety and taste. For example, a boring young cabbage salad with a special dressing tastes much better than just vegetable oil.

Professional chefs know many recipes for special dressings for simple and complex salads. For everyday nutrition, the most popular, of course, are universal simple dressings.

There is nothing easier than dressing from a mixture of sour cream with tomato juice or mushroom soy sauce. It goes well with cabbage, cucumber salad, iceberg lettuce, romaine lettuce salad. Tomato juice can be substituted with ketchup or grated tomatoes. The proportion is taken to taste by eye.

Very often in old cookbooks, sour cream is mixed with mayonnaise. On the one hand, this reduces the calorie content, on the other hand, it softens the taste and makes the dressing more liquid.

Chopped garlic or onions can be added to sour cream; this dressing is suitable for most vegetable salads. You may decide that it doesn't matter where you add the garlic: to a salad or to a dressing. In fact, there is a difference, the taste is noticeably different.

Mayonnaise-flavored salad

To give sour cream the taste of Provencal mayonnaise, you need to mix ready-made mustard on the tip of a spoon and a pinch of salt to it. For about 100 grams of sour cream. Such a dressing is just a godsend for lovers of eggs with mayonnaise, the taste of the dish is almost the same, and the calorie content is much lower.

In many recipes for dressings with vinegar, exactly 3% vinegar is used, for this you will have to dilute the vinegar with 6 or 9% water. So, for vinegar 9%: add 200 grams of pure water to 100 grams, we get 300 grams of 3% vinegar.

For vinegar 6%: add 100 grams of water to its 100 grams, we get 200 grams of 3% vinegar. You should not get carried away with strong vinegar, it is not so safe for health.

In salads with juicy ingredients, especially for low-calorie meals, you can do without dressing at all. Thus, the salad is less spicy and less nutritious.

So here are a few recipes for simple salad dressings.

Traditional Soviet salad dressing

Ingredients:

1. Vegetable oil - 125 g
2. Vinegar 3% - 125 g
3. Salt - 15 g
4. Sugar - 10 g
5. Ground pepper - to taste
6. Mustard - on the tip of a knife

Preparation:

Everything is placed in a bottle, closed with a stopper and shaken until the contents turn into a homogeneous mass. Then the dressing is cooled.

The dressing is suitable for anyone.

Salad dressing with egg yolks

Ingredients:

1. Hard boiled egg yolks - 2 pcs.
2. Prepared mustard - 1 teaspoon
3. Vegetable oil - 3-4 tablespoons
4. Vinegar 6% - 1 teaspoon
5. Salt and pepper to taste

Preparation:

Grind boiled egg yolks with sugar, salt and mustard, add vinegar. Pour into salad.

This dressing is suitable for lettuce, lettuce, romaine lettuce, cabbage, carrot salads.

Tomato dressing

Ingredients:

1. Tomato juice - 45 g
2. Vinegar 3% - 30 g
3. Vegetable oil - 15 g
4. Sugar - 10 g
5. Finely crushed garlic - 2-3 cloves
6. Salt and pepper to taste

Preparation:

Mix all ingredients.

Instead of tomato juice, you can grate a tomato. The dressing is suitable for any vegetable salads.

Sour cream dressing with mustard

Ingredients:

1. Ready-made mustard - 20 g
2. Sugar - 10 g
3. Salt - 10 g
4. Sour cream - 250 g
5. Hard boiled eggs (yolks) - 3 pcs.

Preparation:

Grind egg yolks, prepared mustard, salt and sugar, add sour cream, mix thoroughly.

The dressing is suitable for vegetable, mushroom and meat salads.

Provencal homemade mayonnaise

I cook this recipe

Ingredients:

1. Olive oil - 1 glass
2. Raw egg yolks - 2 pcs.
3. Ready-made mustard - 1 teaspoon
4. Sugar - 1 teaspoon
5. Apple cider vinegar - 2 tablespoons
6. Salt - 0.5 teaspoon

Preparation:

1. All products should be at room temperature. We take it out of the refrigerator in advance.

2. Mix mustard, sugar, salt, yolks, whisk until an emulsion is made.

3. Add olive oil in a teaspoon and grind each time until a homogeneous emulsion. Less oil consumption. Closer to the end, a bun is obtained inside the whisk, shake it off before adding oil.

4. Add vinegar, stir. The mayonnaise will brighten. Photo at the beginning of the recipe.

If the sauce is too thick, you can pour milk or sour cream into mayonnaise right before preparing the salad.

For Olivier salad, I do not dilute mayonnaise, but simply pour a couple of tablespoons of liquid from a jar with green peas into the salad.

Another homemade mayonnaise recipe

from the old magazine "Rabotnitsa"

Ingredients:

1. Vegetable oil - 350 g
2. Mustard - on the tip of a knife
3. Salt - 0.5 teaspoon
4. Raw egg yolks - 3 pcs.
5. Vinegar 3% - 50 g

For the successful preparation of homemade mayonnaise, several subtleties should be considered:

- yolks and vegetable oil should be well cooled before and during cooking;

- vegetable oil requires refined, refined, preferably olive oil;

- it is necessary to twist the mass with a whisk only in one direction - even a half-turn in the other will spoil the finished sauce, it will be "oiled". Therefore, do not use a mixer, but twist the mass by hand, with a whisk, like a cream, and continuously. Success here largely depends on patience and skill.

Preparation:

1. In a bowl put three raw egg yolks, very carefully separated from the proteins, salt and mustard, stir well with a whisk.

2. While stirring continuously, pour in a little vegetable oil (about 30-40 g) in a thin stream and combine it completely with the yolks.

3. Without stopping to twist the mass, combine all the oil (350 g) with it in the same small portions. Cool the mass periodically (you can put it in a bowl with ice or cold water, without ceasing to interfere).

The finished sauce should be thick and adhere well to the whisk. Add 50 grams of 3% vinegar and stir, this will make the mayonnaise lighter and softer in consistency.

As you can see, there are two recipes with opposite recommendations for food temperatures.

© Taisiya Fevronina, 2014.

I offer several proven and delicious salad dressings that can not only replace mayonnaise, but also make your dish much tastier and more original!

Depending on the sauce, you get completely new flavors and combinations. Experiment! Our selection of recipes will help!

1 sour cream sauce for salad

Ingredients:

100 g sour cream

2 tsp mustard

1 tsp lime or lemon juice

half a large sour green apple

1/4 celery root

a bunch of dill

Preparation:

Grate the apple on a very fine grater, drain the juice, sprinkle with lemon juice so that the apple does not darken. Grate celery on a very fine grater or chop in a blender. Combine all ingredients and stir.

2. Cucumber salad dressing

Cucumber sauce will become indispensable in heavy salads with boiled meat.

Ideal for Stolichny salad, any salads with boiled meat, potatoes, lettuce, cucumbers, cheese and seafood.

The whole secret of the sauce is that fresh cucumbers contain a huge amount of tartronic acid, which inhibits the process of processing carbohydrates and helps break down existing fat. But you can use cucumber sauce only with cold salads, since tartronic acid loses its magical properties when heated.

Ingredients:

2 fresh cucumbers

100 g soft cream cheese

2 tbsp thick sour cream

1-2 cloves of garlic

a bunch of any greenery

Preparation:

Grate the cucumber together with the peel. Add chopped garlic, chopped herbs, sour cream and soft cheese.

Mix thoroughly until smooth.

The cucumber juice in this sauce can be squeezed as desired, depending on whether you want the sauce to be thicker or thinner.

3 ginger salad dressing

Use the ginger sauce in the Herring under the Fur Coat.

A great idea for those who love the legendary "Herring under a fur coat".

Also suitable for salads and appetizers with any salted fish, mushrooms, warm vegetable salads and cheese salads.

Ginger contains a special substance - gingerol, which quickly improves blood circulation and, like a powerful turbojet, accelerates metabolism. Plus, gingerol boosts heat production and burns calories - eat and lose weight as you please!

Ingredients:

200 g low-fat sour cream

2 tsp Dijon mustard (no Dijon, use regular)

1 tsp ground ginger (or 2 cm fresh ginger root)

1 bunch of dill

Preparation:

Chop the dill very finely. If using fresh ginger root, grate it on a fine grater. Mix all products and leave to steep for 30 minutes.

4. Cranberry salad dressing

Cranberry sauce is a great alternative to mayonnaise in a traditional crab salad.

This sauce is suitable for salads containing crab sticks, rice, fresh tomatoes, cucumbers, hard cheese, brine cheese, fish, olives, olives and leafy greens.

Due to its high acid content, cranberries help digest fatty foods better. Cranberries are rich in fiber, which reduces the calories in your salads, and pectins, which lower blood cholesterol, improve metabolism, and speed up the elimination of toxins after drinking. The dressing does not need to be salted!

Ingredients:

100 ml of kefir

a handful of frozen cranberries

1 tbsp lemon juice

2 tsp olive oil

ground red pepper - to taste

Preparation:

Beat the cranberries without thawing in a blender with kefir until smooth. Add pepper, lemon juice, olive oil and stir. The sauce should stand for 15–20 minutes.

5. Nut sauce for salad

Mimosa salad will get a new taste thanks to the nut sauce.

The nut sauce will add a rich flavor to the Mimosa salad, as well as salads from potatoes, beef, salted and canned fish, leafy greens and seafood.

Walnuts, due to their high content of fiber, protein and Omega-3, lower blood sugar levels, quickly saturate, block the conversion of carbohydrates into fat, lower cholesterol and reduce cravings for sweets and chocolate.

Ingredients:

200 g fat-free soft cottage cheese

1/4 tbsp. walnuts

0.5 tsp grated horseradish (you can take ready-made creamy horseradish)

1 tsp lemon juice

ground pepper - to taste

kefir - as needed

Preparation:

Rub the cottage cheese through a sieve, add walnuts, horseradish and lemon juice, chopped into the gruel. Stir well and let sit for 15 minutes. The consistency of the sauce should be like sour cream. If necessary, dilute a little with kefir.

Enjoy your meal!

6. Simple dressing for vegetable salads.

This dressing goes well with any vegetable salad.

Ingredients:

10 tbsp. tablespoons of vegetable oil (olive, sesame, corn)
3 tbsp. tablespoons of vinegar (wine / apple cider)
0.5 tsp Sahara
salt and pepper to taste

Preparation:

7. Low-calorie salad dressing

A great option for those who want to do without mayonnaise.

Ingredients:

4 tbsp lemon juice or wine vinegar
2 tbsp French (Dijon) mustard
1 clove garlic, chopped
salt and pepper to taste
2/3 cup olive oil

Preparation:

Combine all ingredients and mix well. The filling is ready.

8. Sour cream sauce

Ingredients:

7 tbsp sour cream
1-2 cloves of garlic
0.5 tsp curry
crushed cilantro
salt, pepper to taste

Preparation:

Combine all ingredients and mix well.

9. Sour cream-mustard sauce

Ingredients:

3 tbsp. l. sour cream
1 tsp mustard
1 bunch of basil greens

Preparation:

Combine all ingredients and mix well. The filling is ready.

10. Mustard dressing

Ingredients:

5 tbsp olive oil
1 tbsp dijon mustard
1/2 lemon juice
dried basil and cilantro to taste
Salt and pepper to taste

Preparation:

Mix everything and let it brew in the refrigerator.

Enjoy your meal!

Hello everyone. Not only professional chefs, but also amateurs quite reasonably believe that the main difficulty in preparing a salad is choice. It depends on her whether the taste of a culinary masterpiece will delight you. The most ideal salad can be spoiled with unsuitable seasonings.

Sauces and salad dressings - which ones to choose?

Why do culinary experts attach so much importance to salad dressing? From the fact that a salad is always a mixture of chopped, but varied components. And the dressing will help the salad become a single whole, saturate all the other ingredients, mix with them, and emphasize their taste. That is why we carefully choose the base for the salad dressing.

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

Mayonnaise-sour cream sauce

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

To mix everything. Sour cream can be replaced with bioyogurt, naturally without additives.

And if you do without mayonnaise? After all, life does not end there, there are a huge variety of other options.

Salad dressing - instead of mayonnaise

Conditionally, salad dressings are divided into two groups. The first of them are usually analogous to the "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, as well as 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 dressing is thick, dense sauces, which are based on cream, sour cream or yogurt. They are used in more hearty salads with fish, meat or poultry.

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

Vinegar salad dressing

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

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

Apple cider vinegar has proven itself excellent for salads. It is distinguished by a subtle fruity nuance in taste. I think you know that apple cider vinegar is quite effective for weight loss, especially when combined with fresh ones.

Vinegar dressing with honey

A great solution for fresh vegetable salads with 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 of Art. vinegar 3%, vegetable oil;
• a spoonful of powdered sugar;
• ground black pepper;
• salt.

Mustard salad dressing

Simple recipes for oil-based vinegar salad dressings can be very different. And a vivid example of this is the classic vinaigrette sauce. To make it, mix:

• 6 tablespoons of art. vegetable oil;
• a little pepper;
• a pinch of salt;
• 3 tablespoons of 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 hours l;
• Olive oil 3st l;
• A spoonful of mustard;
• Salt, ground pepper.

Store in the refrigerator for several days.

Yogurt dressings for salad

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

Cheese and yogurt sauce

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

Sauce with yoghurt and fresh radish

• 300 ml of yogurt;
• juice of half a lemon;
• a bunch of radishes;
• average bull's eye.

Sauce with yoghurt and tarragon

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

Sour cream dressing

You can replace vinegar with lemon juice, and if you add a little mustard, you can season it with such a sauce.

• 400 grams of sour cream,
• 3% vinegar 75ml,
• sugar,
• some 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 vegetable or, as in salads with chicken breast.

• 2 tablespoons of Art. cottage cheese and kefir;
• 1 spoonful of st. sour cream and mustard;
• 1 liter of lemon juice;
• The same amount of olive oil;
• Salt.

Pass the cottage cheese through a sieve, then grind with mustard and salt. Add kefir, sour cream, olive oil, beat thoroughly. Then pour in lemon juice and beat again.

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

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

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

AVOCADE SAUCE

Products:

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

Instructions:

Combine all of the ingredients listed and purée in a blender. Put the resulting mass in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad, add sauce to the salad just before serving and stir.

HONEY FILLING

Products:

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

Instructions:

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

MINT dressing

Products:

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

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Leave it to brew for 2 - 3 hours. Season green salad, fresh cucumber salad. If necessary, add some salt to the salad when it is already on the plates. Immediately before meals.

ITALIAN STATION

Products:

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

Instructions:

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

Horseradish sauce with vinegar

Products:

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

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

MAYONESIS HOME

Products:

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

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

FILLING MUSTARD

Products:

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

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

MUSTARD SAUCE WITH CAPERS

Products:

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

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

CLASSIC SALAD Dressing

Products:

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

Instructions:

In a small bowl, use a fork to whisk the lemon juice, salt and pepper. While whisking, pour in the olive oil. You can add a little sweet mustard to the mixture to taste. This dressing is perfect for any green salad.
Cooking time: 5 min.

LEMON AND HONEY SALAD Dressing

Products:

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

Instructions:

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

CAESAR SAUCE

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

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

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

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

Option 3

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

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

Option 4

1 egg,
400gr. vegetable oil,
25g. parmesan,
soy sauce,
2 cloves of garlic
a teaspoon of watchester (can be replaced with spicy kutchup)
20gr. anchovies (can be replaced with herring)
10g brandy,
30gr. freshly squeezed orange juice.
1 tsp mustard (better than Dijon)

Sauce preparation: In a deep bowl, combine the egg yolk, mustard, finely grated Parmesan, soy sauce, finely grated or crushed garlic (best with garlic paste), watchester (hot kutchup), finely chopped anchovies (herring), cognac, orange juice. beat the whole mass well with a mixer. Then, continuing to beat in a thin stream, gradually add the butter. This should be done slowly and gently, otherwise the sauce will begin to chop. Whisk until you add all the oil and the sauce thickens.

SAUCE ON YOGHURT

Products:

natural yoghurt without additives 150g.,
2 tablespoons lemon juice
1 tbsp olive oil
salt, pepper, always greens.

Instructions:

Beat. It goes well with green salads.

RANCH FILLING

Products:

1 glass of mayonnaise
0.5 cups of kefir or sour cream
2 tsp dry onions (fresh can be used)
2 tsp dry garlic (chopped fresh can be used)
2 tsp chopped herbs or dill seeds
salt to taste
black pepper to taste
lemon juice to taste

Instructions:

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

FRENCH STATION

Products:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can be substituted with 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

Instructions: Place the chopped onion in a deep bowl and add the balsamic vinegar. Add olive oil gradually, stirring immediately with a whisk to combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Refrigerate for several hours. This dressing is stored for several days. The French Balsamic Vinegar Dressing has a softer, milder flavor than the regular French dressing.

SESAME & GINGER Dressing

This Asian-style dressing comes with a sweet-spicy flavor thanks to the rice vinegar. If you are using regular rice vinegar, you will need to add something sweet of your choice to it.
Products:

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

Instructions:

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

Most Russian housewives season salads with mayonnaise, sour cream or vegetable oil. But one has only to conjure a little over the salad sauce, and the usual combinations of products begin to play with new shades of tastes, and the simplest homemade salads immediately turn into the category of delicacies. The salad dressing, dressing, or dressing is just as important as the main ingredients in the salad. It is they who bind all the components together and determine the taste, texture and calorie content of the salad. Coming up with sauces for salads, you do not have to reinvent the wheel: world cuisine knows many recipes for every taste - take them as a basis and experiment. And the site "Culinary Eden" has made a selection of the best sauces and dressings for all types of salads: from light and refreshing to dense, hearty, rich, exotic and sweet.

Light sauces for salads

Light salads made from fresh vegetables and herbs, as a rule, need a light dressing, emphasizing their taste, but not burdening their structure. Classic dressings, which in France are called vinaigrettes, do an excellent job with this role. French vinaigrette is a mixture of 1 part vinegar, 3 parts vegetable oil and a small amount of spices and flavorings. Thanks to the huge variety of vinegars, vegetable oils and spices, you can prepare a new light sauce for vegetable salad at least every day. Refill your supplies with grape seed oil, sesame and pumpkin oils, balsamic, wine, rice and sherry vinegar - and the number of simple vinaigrette sauces you can make in one minute will increase by 12!

To make a base vinaigrette, combine 1 part aromatic vinegar and 3 parts your favorite vegetable oil in a glass jar, add salt and pepper to taste, and shake well to mix the liquids. Lemon, orange, or grapefruit juice can be used instead of vinegar. The resulting homogeneous sauce can be immediately seasoned with a salad, or you can store it in the refrigerator and use it as a base for more complex and interesting sauces.

Light Sicilian salad dressing

Ingredients:
2 tbsp lemon juice
2 tbsp orange juice
10 tbsp olive oil,
1 pinch of dried oregano or basil
sea \u200b\u200bsalt, black pepper to taste

Preparation:
Place all ingredients in a jar, screw the lid back on and shake well.

Mustard vinaigrette sauce

Ingredients:
1 tsp mustard,
1 tbsp wine vinegar
3 tbsp olive oil or grape seed oil,
salt, pepper to taste

Preparation:
Place the mustard in a bowl, add salt, pepper and vinegar and whisk well. Pour in the butter a little while whisking. The prepared sauce can be stored in the refrigerator in a closed container for no more than a week.

Spicy vinaigrette

Ingredients:
8 tbsp white wine vinegar,
2 carnation buds,
1 star anise,
10 tbsp olive oil,
salt, black and pink pepper to taste

Preparation:
Pour the vinegar into a saucepan, add a little water and add the crushed spices. Bring to a boil and simmer over low heat until thickened. Pour the flavored vinegar through a sieve into a jar, add oil, salt and pepper and shake well.

Tomato vinaigrette sauce

Ingredients:
150 ml tomato juice
50 ml olive oil
50 ml red wine vinegar
2-3 sprigs of basil or cilantro,
salt, hot pepper to taste

Preparation:
Finely chop the green leaves, mix with the rest of the ingredients. Store in refrigerator before serving, use within 2 days.

Thick sauces for salads

Salads made from fresh vegetables and herbs are easily turned into main dishes when combined with a dense, hearty sauce based on sour cream, cream, eggs, cheese or nuts. Salads with pickled vegetables, meat, fish and seafood also need to be accompanied by a thick and tender sauce. The thick salad dressing category includes the beloved mayonnaise, Italian pesto sauce, Caesar salad dressing, and a variety of sour cream, yoghurt and cream sauces. These sauces not only change the taste and aroma, but also the consistency of the salad, so before preparing a thick and dense salad dressing, consider whether it will work with all the ingredients. In some cases, it makes sense to serve these sauces separately so as not to spoil the appearance of the salad. Thick sauces, especially those based on eggs, do not last long, cook them at a time.

Classic homemade mayonnaise

Ingredients:
1 yolk,
1 tsp mustard,
550-570 ml of olive oil or a mixture of olive and sunflower,
1 lemon
salt, pepper to taste

Preparation:
Whisk the yolk and mustard with a blender. Start pouring in the butter little by little, without stopping whisking. When the mayonnaise has reached the desired consistency, squeeze the lemon into it, season with salt and pepper, beat a little more and immediately refrigerate the sauce until serving. If the mayonnaise has stratified during whipping, add a little hot water and continue whisking. If that doesn't work, start making a new batch and, when it starts to thicken, add the stratified sauce.

French cream sauce

Ingredients:
5 tbsp white wine vinegar,
8 tbsp olive oil,
4 tablespoons nut or pumpkin seed oil,
120 ml heavy cream or sour cream,
1 tsp mustard,
1 handful of chopped parsley
salt, pepper to taste

Preparation:
Combine all ingredients in a blender. Taste and adjust the flavor with more spices or vinegar.

Caesar salad sauce

Ingredients:
1 yolk,
0.3 tsp mustard,
1 tbsp lemon juice
0.5 cloves of garlic,
3 tbsp olive oil,
1 tbsp grated hard cheese
pepper to taste

Preparation:
Whisk the yolk with mustard and lemon juice. Add the crushed garlic and gradually pour in the olive oil while whisking. Pour in grated cheese, stir and, if necessary, add 1-2 tablespoons of boiled water. Serve immediately.

Thick sauce with mascarpone cheese and herbs

Ingredients:
5 tbsp mascarpone cheese,
2 tbsp unsweetened yogurt
3 sprigs of fresh parsley, mint, dill,
1 clove of garlic
0.5 tsp mustard,
2 tbsp vinegar or lemon juice
white pepper, salt to taste

Preparation:
Finely chop the greens, grate the garlic on a fine grater. Combine all ingredients with a fork or blender. Add more yogurt if needed for a thinner consistency.

Green yoghurt sauce

Ingredients:

1 bunch of parsley
1 bunch green basil
1 bunch of dill
2-3 stalks of green onions,
1 clove of garlic
1 tbsp lemon juice or white vinegar
0.5 tsp salt

Preparation:
Finely chop the herbs and garlic, salt, mix with yogurt and lemon juice. Store the sauce in the refrigerator until serving, serve in a separate container.

Almond pesto with arugula

Ingredients:
1 handful of almonds
1 bunch green basil
1 bunch of arugula
1 clove of garlic
3-4 tablespoons vegetable oil to your taste,
1-2 tbsp lemon juice
coarse salt, pepper to taste

Preparation:
Fry almonds in a dry frying pan, chop in a blender or food processor. Add chopped herbs and garlic, add oil and lemon juice and chop again. Add oil or juice to the desired consistency. Serve this bright sauce with caprese salad or hearty salads with meat and cheese.

Thousand Islands Sauce

Ingredients:
1 tsp chili paste
2 tbsp ketchup,
0.5 cups homemade mayonnaise
1 small pickled cucumber
5-6 green olives

Preparation:
Coarsely chop the cucumber and olives, mix with the rest of the ingredients and chill before serving. The sauce can be injured in a closed container for 5-6 days.

Garlic sauce with nuts

Ingredients:
50 g shelled walnuts,
1 clove of garlic
1 lemon
6-8 tbsp olive or sunflower oil,
coarse salt, pepper to taste

Preparation:
Remove the zest from the lemon, squeeze the juice. Fry the nuts in a dry frying pan, crush in a mortar along with salt and garlic. Add juice, zest and oil, mix well.

Asian-style salad dressings

Salads with rice, tofu cheese, spicy pickled vegetables, smoked chicken or fish, with a variety of seafood, and especially warm salads will sparkle with new colors if seasoned with original sauces in Chinese, Japanese or Indian style.

Sesame sauce with seaweed

Ingredients:
1 cup white sesame seeds
2 large sheets of nori seaweed,
1 tsp salt,
2 tbsp sesame oil
3-4 tablespoons sunflower oil

Preparation:
Fry the sesame seeds in a dry frying pan until golden brown, stirring constantly. Cool slightly and chop with a blender or food processor. Take the nori sheets with tongs by the edge and run the combs over the fire several times to darken them slightly. Crumble toasted leaves with your hands, mix with sesame seeds and salt and stir, gradually adding sesame oil and sunflower oil until desired consistency.

Coconut sauce

Ingredients:
5 tbsp coconut milk or cream
1 tbsp soy sauce,
1 lime
1 drop of hot chili sauce
1 tbsp sugar or honey

Preparation:
Remove the zest from the lime and squeeze the juice. Put all the ingredients in a blender bowl, pour in 2-3 tbsp. hot water and beat well. Leave to infuse at room temperature for half an hour.

Lime and Sesame Ginger Sauce

Ingredients:
3 tbsp sesame oil
3 tbsp tahini pastes,
1 tbsp lime juice
1 tbsp fresh grated ginger,
1 tbsp honey,
1 small onion
2-3 sprigs of basil,
2-3 sprigs of thyme,
1 tsp black sesame,
1 tsp paprika,
0.3 tsp black pepper
0.3 tsp salt

Preparation:
Tear off the leaves from the basil and thyme and cut the onion into cubes. Put all the ingredients in a blender and chop well. Add sunflower oil as needed for a thinner consistency.

Indian cucumber sauce

Ingredients:
1 cup unsweetened yogurt or low-fat sour cream
2 small cucumbers,
1 tsp caraway seeds or fennel seeds,
1 bunch of dill
coarse salt, pepper to taste

Preparation:
Fry cumin or fennel in a dry frying pan, crush in a mortar with salt. Grate cucumbers, squeeze the juice. Chop the dill finely. Mix all ingredients and refrigerate for 20-30 minutes.

Sauces for fruit salads

No matter how tasty and fragrant fresh fruits and berries are, they cannot be considered a full-fledged dish without dressing. Only a special sauce can combine their flavors and make a salad out of them. It is very important to season fruit salads at the very last moment before serving, and you need to mix such a salad very carefully or even not mix at all. You can serve the fruit salad dressing separately - let each guest fill and mix their portion to taste.

Simple honey sauce

Ingredients:
1 lemon
2 tbsp honey,
0.5 tsp cinnamon

Preparation:
Remove the zest from the lemon, squeeze the juice and mix them with honey and cinnamon. Let the sauce sit for a few minutes and pour over the fruit salad without stirring.

Orange sauce

Ingredients:
3 oranges,
50 g icing sugar
50 g butter

Preparation:
Remove the zest from the oranges and squeeze the juice. Add powdered sugar to them, bring to a boil and cook over low heat until thickened. Cut the butter into small cubes, put in the hot sauce and stir until the butter is completely dissolved. Use room temperature sauce.

Citrus sauce

Ingredients:
1 orange,
1 lemon
1 tbsp honey,
3-4 tablespoons grape seed oil or odorless olive oil,
1 pinch of sea salt

Preparation:
Remove the zest from the orange and lemon, squeeze the juice, add the rest of the ingredients and mix well. Serve with avocado salads or salads that combine fruit with vegetables.

Banana sauce with cream

Ingredients:
2 bananas
1 lemon
200 g sugar
200 g heavy cream or sour cream,
150 ml of milk
100 ml white rum

Preparation:
Cut the peeled bananas into slices, squeeze the lemon juice onto them. Pour sugar into a saucepan, pour 100 ml of water, bring to a boil and cook until a light thick syrup is obtained. Remove syrup from heat, add bananas and all other ingredients, stir well and return to heat. Cook the sauce on a low simmer for another 15 minutes, chill slightly and purée with a blender. Pour the sauce into a glass container and store in the refrigerator. Use cold.

Raisin sauce

Ingredients:
100 g of large yellow raisins,
50 ml of light rum,
2 tbsp grape seed oil,
1 lemon
white pepper, salt to taste

Preparation:
Rinse the raisins in hot water in advance, fill with rum and leave for 2-3 hours. Transfer the raisins to a blender along with the liquid, add oil, lemon zest and juice, pepper and salt, and grind until smooth. Chill the sauce in the refrigerator and serve with fruit and vegetable salads.

Prepare a different salad dressing every time and eat balanced and delicious!