What are salads used for? Mayonnaise, sour cream, olive or sunflower oil, balsamic vinegar - the simplest formulations that are always at hand. It's fast, easy and convenient. Meanwhile, dressing is an important component of any salad. With its help, one and the same dish can be changed beyond recognition, and thereby diversify the diet.
Salad dressings are spicy, savory, sweet and savory, based on butter, sour cream, mayonnaise, vinegar, and even milk. The scope for experimentation is huge here, the main thing is to understand the basic combinations for yourself.
Salads made from fresh vegetables or herbs are good with an oily, slightly acidified filling. It makes them more nutritious, and also does not interrupt, but only emphasizes the taste of freshness. For hearty, protein-rich salads with fish or meat, dressings based on sour cream or mayonnaise are good. However, they are also harmonious with vegetables. Good dressings are made with natural yoghurt. It is used instead of sour cream or mayonnaise sauces when they want to reduce the calorie content of a dish, as well as for fruit salads. Even cottage cheese can be used as a salad dressing, preferably homemade. It is always interesting, unbeatable and useful and unbeatable.
Oil based dressings
Oil-based salad dressings are the healthiest. They help digestion, saturate the body with useful substances, do not contain anything superfluous and do not add weight. It has been proven that if one meal is replaced with a vegetable salad with oil filling, then after a couple of weeks the body weight will decrease, and the state of health and appearance will improve.
In addition, there is such a variety of oil dressings that even the same salad will not get bored for a long time, if you season it with different sauces each time.
Oil-vinegar dressing
Take 4-5 tbsp. l. any of the vegetable oils. Whether it is sunflower, hemp, linseed or olive, it doesn't matter. With any salad, it will turn out to be interesting in taste and healthy. Pour 2 tbsp into the oil. l. vinegar 3%, and add powdered sugar - half a teaspoon. Season with salt and pepper as desired. This filling is good for a fresh vegetable salad.
Dressing "vinaigrette"
Combine 125 g of olive oil and a couple of tbsp. l. wine vinegar. Whisk in the ingredients and add a teaspoon of sugar, ground black pepper and salt.
Balsamic dressing
Whisk a couple of tbsp. l. balsamic vinegar with a teaspoon of French mustard. Slowly add olive oil (80 g) to them, without stopping to stir the composition. Season with pepper and salt. Cut a clove in half, chop the halves onto toothpicks and dip in the dressing for an hour. Remove the garlic and mix the dressing with a fresh vegetable salad.
Italian fill
Mix 3% vinegar with olive oil in equal proportions - 3 tbsp each. l. Add a teaspoon of sugar to the products and beat everything with a mixer. Add Art. l. chopped basil, stir. Chill the sauce, and serve with a fresh vegetable salad.
Creamy dressing
Whisk together a tablespoon of mustard, an equal amount of wine vinegar, and a chopped garlic clove. While mixing, slowly pour in 60 g of vegetable oil and cream. Pour the filling over the fresh vegetable salad.
Dressing with lemon juice and egg
Mash 3 boiled yolks in a bowl. Add to them an incomplete teaspoon of salt, and ground pepper (black) on the tip of a knife. Pour in ¾ vegetable oil and grind everything into a homogeneous mixture. Pour ¼ lemon juice into the mixture in a thin stream, constantly stirring and beat until creamy. This filling will suit fresh and boiled vegetable salads.
A little trick: instead of three yolks, you can use a couple of whole eggs (both white and yolk), well crushed.
Garlic dressing
Pass a couple of heads (not cloves!) Of garlic through a press. Combine it with a teaspoon of ground sweet red pepper, one boiled yolk and half a glass of vegetable oil, and a teaspoon of vinegar (3%) or lemon juice. Pound everything into a homogeneous mass. Season with salt as needed and top with the dressing vegetable salad. Such a dressing for beets or grated carrots is good.
Orange dressing
Juice one orange. Add a couple of tbsp to it. l. wine (red) vinegar, 120 g of olive oil and tbsp. l. chopped mint greens. Salt and black pepper - as needed. Beat the sauce well with a whisk, fork or mixer.
Lemon honey dressing
Combine 4 parts lemon juice, 2 parts honey and 3 parts olive oil in one bowl. Season with salt and pepper as needed. Pour the dressing into a resealable container and refrigerate. Shake the vessel before pouring it into the salad.
For one part, you can take either any of the spoons or a measuring cup - it all depends on the amount of chopped vegetables. The dressing can be prepared for future use, which is very convenient for housewives.
Mayonnaise dressings
Regardless of what the adherents of a healthy diet may say, salads seasoned with mayonnaise are very tasty. Yes, they are high in calories, but if you follow moderation in your diet, then these dishes will not spoil your figure and will not negatively affect your health.
Homemade classic mayonnaise
You can always use ready-made products to season your salad. However, homemade mayonnaise is tastier and healthier. And it's easy to cook. Take a couple of raw yolks, a teaspoon of prepared mustard, and 1 tbsp. l. lemon juice. Whisk the ingredients into a homogeneous mixture. During the process, gradually pour 180 g of olive oil in a thin stream - the last drops should already fall into the thick mass. Season with salt and mayonnaise with white pepper (10 g).
Aioli sauce
The unusual name of this sauce hides only garlic mayonnaise. There is nowhere easier to cook it. Pass the garlic (3 prongs) through a press. Mix it with 250 g of mayonnaise. Beat with a mixer until smooth. Season the sauce with white pepper and, if desired, dill or parsley.
Green dressing for seafood salads
Chop 1 pickled cucumber, 4 onions, a clove of garlic, 15 g chives and 7 g parsley root. Mix vegetables with 350 g mayonnaise and a teaspoon of wine vinegar. Beat the mixture with a mixer and season the salad.
Sour cream dressings for salads
Sour cream is a versatile dressing. It goes well with vegetable salads, and meat and fish. It can be used neat or diluted with other ingredients.
Sour cream dressing with vinegar
1/2 cup sour cream, dilute with 1-2 tbsp. l. vinegar 3%. Stir in 1 tsp. powdered sugar, season with salt and pepper. Whisk all components with a whisk or mixer.
"False" mayonnaise
This dressing does not contain a single gram of mayonnaise, but is practically indistinguishable from it in salads. Mix 3 tbsp. l. unrefined olive oil with a teaspoon of mustard and a tablespoon of lemon juice. Add 7 tbsp. l. sour cream, 1/3 tsp. sugar and salt. Don't forget to pepper. Stir well, or even whisk.
Cold sour cream sauce
Mash 2 boiled yolks with a couple of glasses of sour cream and ready-made mustard, which will take 0.5 tsp. Pour in 4 tbsp. l. vinegar 3%. Add 2 tsp. sugar, and salt and pepper as needed. Whisk well.
Sour cream sauce with eggs and green onions
Boil 2 eggs, cool and chop finely. Chop 50 g of onion, mix with eggs. Dilute the mixture with a glass of sour cream. Salt, add sugar and a little lemon juice, focusing on your taste needs.
Sour cream sauce with mustard
Dissolve a tablespoon of prepared mustard in two tablespoons. l. vegetable oil. Stir in a glass of sour cream. Gradually add the rest of the ingredients - salt to taste, a little vinegar 3% and sugar. Season with this sauce not only various salads, but also boiled eggs.
Curd sauces
On the basis of curd, interesting, tasty and healthy dressings are obtained. They are in harmony not only with boiled and raw vegetables, but also with meat and fish dishes.
Cold curd sauce
Stir half a glass of full-fat cottage cheese with a glass of milk into a homogeneous mixture. Add 4 tbsp. l. lemon juice. Add salt and prepared mustard to taste. Mix everything well.
Curd sauce with herbs
Combine half a glass of fatty cottage cheese with a glass of milk and stir well. Add 2 tbsp each. l. chopped leeks and parsley leaves, 1 tbsp. l. chopped garlic and 2 tbsp. l. lemon juice. Stir in salt and prepared mustard to taste and whisk the sauce until smooth.
Curd mayonnaise
Fatty cottage cheese - 0.5 cups - mash with 2 tbsp. l. milk and one raw yolk. Pour in 1 tbsp. l. vegetable refined oil, preferably olive oil, stir. Add a teaspoon of lemon juice. Season with salt, add mustard to taste and beat the sauce with a mixer. This mayonnaise can be supplemented with parsley, leeks and black pepper.
Yogurt dressings
Natural yogurt is the perfect salad dressing. Low-fat, thick, light and pleasant to the taste, it can easily replace sour cream and mayonnaise. For dressing dishes, you can use pure yoghurt, or you can supplement it with some products.
Green Yoghurt Garlic Pouring
Mix 150 g of natural yogurt with a tablespoon of apple cider vinegar and a teaspoon of honey. Top up the composition with crushed garlic clove and any fresh herbs in any amount. Mix the dressing, salt and add black pepper.
Yoghurt dressing with dill
Put a clove of garlic through a press, and chop a bunch of dill. A couple of tsp. Add lemon juice to 150 g of natural yogurt and shake well with a whisk. Combine the dill and garlic sauce. If you remove garlic from the composition of the products, you get a universal dressing that will suit absolutely all salads.
Yoghurt dressing with celery
Finely chop one celery and parsley leaves (bunch). Pour the greens with yogurt (200 g) and turn the ingredients into a homogeneous mixture with a blender.
Raita sauce
2 tbsp. l. mints and cilantro, as well as one cucumber, chop very finely and add to a bowl of yogurt (400 g). Add ground cumin - 0.5 tsp, salt and pepper - to taste. Stir the sauce thoroughly. Any of the recipes can be adjusted according to your preferences. You can change the proportions of products or even replace them with others.
