Recipes for sauces for vegetable salads. Delicious dressings for vegetable salads. Creamy yogurt sauce with herbs

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.

Video recipe for the occasion:

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.

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 at 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.
• Tarragon greens 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 cup
• 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!

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

Introduction to saladology

However, first, as usual, a little introductory.

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

3 tbsp. oil + 1 tbsp. vinegar or lemon juice + +

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

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

Before dressing the salad, mix all the ingredients again until emulsified - this is especially true if the ready-made dressing has had time to sit for a while. I usually make the salad dressing in a bowl and beat it with a fork until smooth, or you can make the dressing in a small jar - shake a few times and it's ready.

Do not dress the salad if you are not ready to serve it immediately - otherwise it will become very soggy, which is a spectacle. If you need to prepare the salad in advance, place all its ingredients in a bowl, prepare the dressing separately, and mix just before serving.

Most salad dressings will keep in the refrigerator for at least a few days. Hence the conclusion, even two: firstly, you can prepare the dressing “for future use”, and secondly, do not throw away the excess, you will need it later.

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

Main Ingredients

Oil

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

Vinegar

Vinegar in salad dressings is responsible for the acidity and also for the formation of an emulsion, so that the dressing literally envelops every leaf of your salad. The most commonly used ones are white or red; in addition to them, balsamic (although it will paint your salad a not always unattractive dark color), sherry, cider (very similar to regular apple) and others are also suitable, and the use of flavored vinegars allows you to bring the number of possible combinations closer to infinity . Of course, synthetic vinegar is completely unsuitable here.

Juice

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

Additional Ingredients

Mustard

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

Honey

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

Sauces

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

Yogurt

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

Sour cream

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

And it is used the same way. An exception is a summer salad made from fresh vegetables and herbs from the garden, where sour cream itself is a great dressing.

Finishing touches

Vegetables and fruits!)

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

Greenery

Chopped fresh herbs will fit harmoniously into any dressing, you can be sure of that. Dill for salads with summer vegetables or fish, for tomatoes, cilantro for Asian-style salads, parsley, chervil and chives for everything. If you don't have fresh herbs, use dried ones, such as oregano.

Egg

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

Spices

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

Other

If you want to add something to the dressing that is not included in the list above, feel free to add it. For example, finely grated hard cheese like Parmesan, finely chopped bacon or more exotic ingredients may be just the building block that is missing in your constructor. And don't be afraid to experiment: one day, completely unexpectedly, I discovered that the ideal dressing for shrimp salad requires adding a spoonful of heavy cream.

Let your imagination run wild.

Add.

Stir.

Give it a try.

Refuel.

And serve it to the table.

An integral part of any salad is dressing or salad sauce. The dressing makes the salad juicy and adds additional flavor accents. The most popular dressings in our country are vegetable oil and mayonnaise. But to diversify and improve the taste of many salads, it is worth using other types of dressings. We offer you several simple, universal salad dressing recipes that will add zest to your dishes. Recipes for dressings are designed for 1 kg of salad.

• Table vinegar - 4 tbsp. spoons
• Sugar (or powdered sugar) - 0.5 teaspoon

Whisk all ingredients in a bowl with a fork. The dressing for any vegetable salad is ready!

With vinegar

• Vegetable oil (preferably olive) - 6 tbsp. spoons
• Table vinegar - 2 tbsp. spoons
• Salt and ground black pepper - to taste

Mix mustard, vinegar and salt in a small container. Let it brew for 15 minutes. Using a whisk, thoroughly whisk the olive oil into the mixture, adding it in a thin stream. Finally add black pepper and stir. You can immediately dress the salad.

Salad dressing sauce

• Sour cream - 1/2 cup
• Garlic - 2 cloves
• Mustard (preferably Dijon) - 1 teaspoon
• Vegetable oil - 1 tbsp. spoon
• Juice of 1/2 lemon
• Sugar - 1 teaspoon
• Salt - to taste

Beat sour cream with vegetable oil, mustard, chopped garlic, lemon juice, sugar, and salt. The delicious delicate salad sauce is ready.

Olive

• Olive oil – 200 ml (1 glass)
• Red wine vinegar - 4 tbsp. spoons
• Mustard - 1 tbsp. spoon

Mix oil, wine vinegar and mustard until smooth.

Salad dressing with mustard

• Vegetable oil (preferably olive) - 1/2 cup
• Juice of one lemon
• Mustard - 1 teaspoon
• Garlic - 1 clove
• Pickled cucumber – 1 piece
• Salt and ground black pepper - to taste

Mix lemon juice, mustard, oil, finely grated salted garlic and cucumber. Salt and pepper.

Balsamic

• Balsamic vinegar – 1/3 cup
• Olive oil – 1/2 cup
• Mustard (preferably Dijon) - 1 tbsp. spoon
• Honey – 1 tbsp. spoon
• Juice of 1 lemon

Pour balsamic vinegar into a suitable container, gradually add olive oil, stirring all the time with a whisk.

Add honey, lemon juice, mustard. Add salt, pepper, mix thoroughly. Cover the container and let the sauce brew for 2 hours. The finished balsamic sauce can be stored in the refrigerator for several days.

Soy salad dressing

• Vegetable oil - 1/3 cup
• Soy sauce - 4 tbsp. spoons
• Juice of 1 lemon
• Garlic - 1 clove
• Salt and ground black pepper - to taste

Chop the garlic and mix with the remaining ingredients in a tightly sealed container, season with salt and pepper to taste. Close the container, shake vigorously, and let the sauce sit for 20 minutes.

With yogurt

• Natural yogurt – 200 g
• Juice of 1 lemon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Salad dressing with sour cream

• Sour cream – 200 g
• Apple or wine vinegar - 1 tbsp. spoon
• Sugar - 1 teaspoon
• Salt and ground black pepper - 1/2 teaspoon each

Mix all ingredients thoroughly until smooth.

Greek Salad Dressing
with balsamic vinegar

• Balsamic vinegar - 1/4 tbsp. spoons
• Brown sugar - 2 teaspoons
• Olive oil - 3/4 cup
• Garlic - 2 cloves
• Salt and ground black pepper - 1/2 teaspoon each

Whisk balsamic vinegar with sugar and chopped garlic, add salt and pepper. Without ceasing to stir the sauce, pour in olive oil in a thin stream. Stir until smooth.

Salad dressing with soy sauce

• Soy sauce - 4 tbsp. spoons
• Olive oil - 1/2 cup
• Juice of 1 lemon
• Honey - 2 tbsp. spoons

Mix honey with soy sauce until smooth. Add lemon juice and stir again. While whisking the dressing, gradually add olive oil. The prepared dressing can be stored in a closed container for more than a week.

As we agreed, I decided to collect salad dressings for convenience. I’ll start with vegetable oil-based dressings, the most interesting, in my opinion. I’ve already used some, I’m just getting ready to use others.
I will be glad if you find something interesting for yourself.

Salad dressings- are intended to give salads additional taste qualities: piquancy, juiciness, sweetness, acidity and the combination of salad ingredients with each other.
More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving. Even such a popular sauce of all times as Worcestershire sauce, recreated according to ancient recipes by John Lee and William Perrins, has its roots in Ancient Rome. Although, to be fair, it should be noted that the Romans preferred to season their salads with vegetables and herbs by simply sprinkling them with salt. In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices.

Salad dressing No. 1

Ingredients:

1/4 cup olive oil
2-3 garlic cloves, peeled, finely chopped
1 teaspoon cumin seeds
3/4 tsp. salt or to taste
1/4 tsp. freshly ground pepper
3 tbsp. lemon juice

Preparation:

1. Heat olive oil in a saucepan, add coarsely chopped garlic and cumin seeds. Fry for 1-2 minutes. and leave for half an hour so that the oil absorbs the aromas of garlic and cumin. Remove spices from oil.

2. Grind the garlic in a mortar into a paste. Whisk the oil with the remaining dressing ingredients.

Salad dressing No. 2

Ingredients:

2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
6 tbsp. olive oil
1 tsp mustard (preferably Dijon)
salt, black pepper

Preparation:

Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes.
Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.

Salad dressing No. 3

Ingredients:

3 tbsp. balsamic vinegar
2-3 tbsp. sesame oil
1 tbsp. l. soy sauce
1 tsp. salt
1 tsp. Sahara

Preparation:

Mix all ingredients.

Salad dressing No. 4

French dressing with balsamic vinegar (Balsamic Vinaigrette)

Ingredients:

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

Preparation:

Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days.

Salad dressing No. 5

Ingredients:

100 g Dijon mustard
300 g olive oil
110 g orange juice
20 g sugar
3 g salt

Preparation:

1. Add salt, sugar, mustard to the squeezed orange juice, mix everything.
2. Then gradually add vegetable oil, constantly whisking the mixture with a blender until smooth.

Salad dressing No. 6

Ingredients:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 tsp. dried dill
1 clove garlic, minced
1/8 teaspoon dry mustard
Salt and pepper to taste

Preparation:

In a blender, mix oil, vinegar, sugar, dill, garlic, dry mustard. Mix until smooth. Add salt and pepper to taste. Cover and refrigerate.

Salad dressing No. 7

Ingredients:

1 cup olive oil
1/2 cup apple cider vinegar
3 tablespoons chopped fresh basil (it's important to use fresh)
2 cloves garlic, minced

Preparation:

In a bowl, whisk together olive oil, apple cider vinegar, basil and garlic. Refrigerate.

Salad dressing No. 8

Ingredients:

1 carrot, fresh, small, peeled and chopped
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon hot mustard
1 tablespoon fresh ginger root, grated

Preparation:

Mix all ingredients in a blender or processor until smooth.

Salad dressing No. 9

Ingredients:

1/2 teaspoon dry mustard
1/4 teaspoon white pepper, ground
1 teaspoon tomato paste
7 tbsp olive oil
1/3 cup red or white wine vinegar
2 teaspoons water
1/2 tsp. fresh chopped onion

Preparation:

Salad dressing No. 10

Ingredients:

3/4 cup olive oil
3/4 cup balsamic vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
2 teaspoons Dijon mustard
Salt and pepper to taste

Preparation:

Place all ingredients in a container with a tight-fitting lid, mix, shake and use for salad dressing.