Vegetable salad with herb sauce recipe. Delicious sauces and salad dressings

Simple salad with olives

Recipes simple refills For vegetable salads.

An easy way to diversify your menu.

An integral component of most salads is dressing, that is, salad sauce.

The dressing is needed to make the salad juicy, add extra taste qualities. You can also decorate the salad with the help of dressing.

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 under mayonnaise have perfect taste. Why invent complex gas stations? For variety and to improve taste. For example, a boring salad of young cabbage with a special dressing is much tastier than simply with vegetable oil.

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

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

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

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

Salad with mayonnaise-flavored dressing

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

Many recipes for dressings with vinegar use 3% vinegar; to do this, you will have to dilute 6 or 9% vinegar with water. So, for vinegar 9%: add 200 grams to 100 grams clean water, we get 300 grams of 3% vinegar.

For 6% vinegar: add 100 grams of water to 100 grams of it, you 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 turns out less spicy and less calorie.

So, here are a few recipes for simple salad dressings.

Traditional Soviet salad dressing

Ingredients:

Vegetable oil – 125 g,
Vinegar 3% – 125 g
Salt – 15 g
Sugar – 10 g
Ground pepper - to taste
Mustard - on the tip of a knife

Preparation:

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

The refill is suitable for any.

Salad dressing with egg yolks

Ingredients:

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

Preparation:

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

This dressing is suitable for salads from lettuce, lettuce, romaine, cabbage, carrots.

Tomato dressing

Ingredients:

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

Preparation:

Mix all ingredients.

Instead of tomato juice You can grate the tomato. The dressing is suitable for any vegetable salads.

Sour cream dressing with mustard

Ingredients:

Ready mustard – 20 g
Sugar – 10 g
Salt – 10 g
Sour cream – 250 g
Hard boiled eggs (yolks) – 3 pcs.

Preparation:

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

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

Homemade mayonnaise provencal

I use this recipe

Ingredients:

Olive oil – 1 glass
Raw egg yolks – 2 pcs.
Ready mustard – 1 teaspoon
Sugar – 1 teaspoon
Apple cider vinegar – 2 tablespoons
Salt – 0.5 teaspoon

Preparation:

1. All products must be at room temperature. Take it out of the refrigerator in advance.

2. Mix mustard, sugar, salt, yolks, whisk until emulsified.

3. Add olive oil a teaspoon at a time and rub each time until a homogeneous emulsion is achieved. Less oil may be needed. Towards the end, a bun forms inside the whisk; shake it off before adding oil.

4. Add vinegar and stir. The mayonnaise will lighten. Photo at the beginning of the recipe.

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

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

Another homemade mayonnaise recipe

from the old magazine "Rabotnitsa"

Ingredients:

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

To successfully prepare homemade mayonnaise, you should consider several subtleties:

– yolks and vegetable oil must be well cooled before and during cooking;

– vegetable oil requires refined, purified, preferably olive;

– you only need to twist the mixture in one direction with a whisk – even half a turn in the other direction will ruin it ready sauce, he will “get off it.” Therefore, do not use a mixer, but twist the mixture by hand, with a whisk, like cream, and continuously. Success here largely depends on patience and skill.

Preparation:

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

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

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

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

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

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

Sauces and salad dressings – which ones to choose?

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

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

Mayonnaise-sour cream sauce

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

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

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

Salad dressing - instead of mayonnaise

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

These sauces are very easy to prepare. They are based on a mixture of any vegetable oil, salt, pepper and vinegar. Various dried herbs, honey and garlic, wine are added to the sauces, as well lemon juice 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.

Second type salad dressings- These are thick, dense sauces based on cream, sour cream or yogurt. They are run by more than hearty salads with fish, meat or poultry.

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

Salad dressing with vinegar

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

Wine vinegar, white and red are more pleasant. Vinegar white more tender, it is added to vegetable salads, flavored with tarragon. Red vinegar is ideal for leafy salads.

Excellent for salads Apple vinegar. It is distinguished by a barely noticeable fruity nuance in taste. I think you know that apple cider vinegar is quite effective remedy for weight loss, especially in the company of fresh ones.

Vinegar dressing with honey

An excellent solution for salads from fresh vegetables, with a bird.

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

Mix well.

Dressing with vinegar and vegetable oil

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

Salad dressing with mustard

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

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

Italian dressing

For fresh green and vegetable salads.

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

Can be stored in the refrigerator for several days.

Yogurt salad dressings

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

Cheese and yoghurt sauce

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

Sauce with yoghurt and fresh radishes

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

Sauce with yoghurt and tarragon

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

Sour cream dressing

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

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

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

Curd sauce

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

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

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

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

The sauce can turn the simplest and most uncomplicated salad into a real masterpiece, unique and a unique dish. The long and colorful history of salad dressings begins in the ancient world and continues to this day. It has been established that sauces not only emphasize natural taste products, but also protect useful material its components from destruction, enveloping the products with the thinnest film of fat. Vitamins, magically protected from exposure to oxygen, are not destroyed. The dish remains healthy long time. Even a few drops of vegetable oil added to the salad immediately after cutting can retain more vitamin C.

Salad dressings and sauces are divided into two types. Some of them are made based on a mixture of oil and acidic foods. It can be various options vinegar, lemon or berry juice and vegetable oil. Most often they are used for light summer vegetable salads with plenty of greens. Another option: thick sauces, more nutritious, based on cream, sour cream, egg yolks. Together with them, meat, poultry, fish or winter foods are easier to digest. boiled vegetables.

Salad sauces - food preparation

The basis of any dressing is usually vegetable oil or dairy products. Additives can include mustard, vinegar, lemon or other fruit juices, honey, finely chopped herbs, various spices. Small amounts of alcohol are often used, usually Home wine with deep taste. Just a few moves and good gas station It will completely change the taste of the dish, making it tastier and more aromatic.

Salad sauces - best recipes

Recipe 1: Salad dressing – Mayonnaise

Store-bought mayonnaise may even be tasty, but it won’t bring any benefit – it’s just extra calories and harmful. nutritional supplements. Is it the real thing? homemade sauce. Homemade mayonnaise prepared in a blender is tender and airy, stimulates the appetite and is very healthy.

Ingredients: Eggs (1 piece), olive oil (225 g), 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 using a blender; the main thing is to take the products at room temperature and add them in a certain order. First, break an egg into a cup, add mustard, sugar, salt, and a little olive oil. Whisk, pour in half the remaining olive oil and lemon juice in a thin stream. Another minute - and add the remaining butter, beat until the mixture thickens.

Homemade mayonnaise is good because its taste can be enhanced various additives. For example, add 100 grams of nuts, crushed with a small amount of butter, and we will get an unrivaled nut mayonnaise. Or another option - mayonnaise for raw foodists: add to our base 1 teaspoon of grated onion, 1-2 cloves of garlic and a little green juice - radish or turnip tops. Consume this beauty immediately after preparation.

Recipe 2: Italian Pesto Sauce

This one is very popular green sauce originally 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 g), garlic (5 cloves), Pine nuts(150 g), salt, vegetable oil.

Cooking method

Wash and dry the basil, chop finely. Grate the cheese onto fine grater. Heat the nuts in a frying pan and cool. Combine everything in a blender and beat until fine crumbs, add salt, add vegetable oil in small portions. Beat until you get a paste. There is a little secret for storing the sauce: to keep it in the refrigerator for a long time, put it in a jar and fill it with vegetable oil a little above the level, about 2 cm.

Recipe 3: French sauce

Probably there is no more in the world popular gas station for salads than French dressing. The most uncomplicated products in harmonious combination give wonderful taste, and if you enhance it with flavored vinegar, you can truly achieve stunning results. You can change and adapt this dressing to your taste, but remember the main thing: carefully dose the spices so as to enhance, and not overpower, the main flavor of the salad ingredients.

Ingredients: fresh lemon juice (or vinegar, 1/3 cup), olive oil, preferably cold pressed (1 cup), garlic (4 cloves), salt, ground pepper, spicy mustard(Can mustard powder, 2 tsp).

Cooking method

Mix lemon juice in a deep bowl with olive oil using a whisk. Add the remaining ingredients, mix and pour into a beautiful bottle with a wide neck. This sauce can be stored in the refrigerator for quite a long time, its taste only improves as it infuses. An hour before use, remove it from the refrigerator, stir well and let stand for room temperature. Very little French sauce can turn your salad into an appetizing and easily digestible product.

But homemade French sauce wouldn't be nearly as practical if it couldn't be altered or modified. This time we’ll do this “trick” - add 1 grated shallot and half a red onion + one spoon of honey. Let's replace wine vinegar with a rarer one, balsamic, and we get absolutely new taste, spicy, tender, soft, adding mystery and charm to our salads.

Recipe 4: Curd sauce

Fruit salads They also require a sauce that will add harmony to ordinary chopped pieces and combine them into a single self-sufficient ensemble. For this purpose it is impossible would be better suited tender and airy, sweet curd sauce.

Ingredients: cottage cheese (200 g), milk (1 glass), sugar, salt.

Cooking method

Grind the cottage cheese with a wooden spoon. Rub the grainy cottage cheese through a sieve, add milk and sugar. The amount of milk is determined by the fat content of the cottage cheese. Dry cottage cheese will require a little more liquid.

Now let’s give free rein to our imagination: you can add spiciness and piquancy with a pinch of cumin and mustard, tenderness and taste - vanilla sugar. Do you want to strengthen fruity taste? Add a little orange or grapefruit juice - all means are good to achieve the desired effect.

- Dissolve the salt first in small quantity water or wine, gradually add other ingredients - the taste of the sauce will be more even.

— It is quite advisable to replace wine vinegar with fruit, or even better, lemon juice. Regular vinegar can be diluted with wine and water at a ratio of 2:1:1.

— Salad sauces for protein foods are prepared from vegetable oil, cream, herbs and lemon juice. Dairy products (kefir, yogurt, yogurt) are more suitable for carbohydrate foods.

Salads as a dish appeared two thousand years ago, in warm countries where cooks had a lot of fresh herbs and vegetables. At first, such snacks were seasoned with olive oil to soften the taste. But then salad dressings began to multiply with the increase in recipes for these latter dishes. But in the northern countries (alas, this includes Russia), most people continue to use only a few gas stations. This is mayonnaise, sour cream, vegetable oil or vinegar. But did you know that dressing is important in salads? It is the sauce that emphasizes the taste of the dish and sometimes completely transforms it. Don't believe me? Even if you only know how to cook Olivier and Caesar, salad sauces will help you serve a “new” dish to the table every time. But you need to know which gas stations are suitable for what. In this article you will find interesting selection recipes for various trainings. They are grouped by the types of salads that are appropriate to dress them with.

Universal training. Fragrance oil

As a rule, these sauces are the most ancient. Often they consist of one ingredient. This is vegetable oil, sour cream, wine vinegar or lemon juice. Mayonnaise stands apart; although it is considered a universal salad dressing, it consists of several ingredients. Inventive humanity did not calm down, and began to invent various dressings based on these listed “simple” sauces. This is how aromatic oil for salads appeared. In other countries, you can buy garlic, pepper, rosemary, basil and other types in the store. This universal dressing is good because it has already absorbed all the aroma of dried herbs. And these homemade salad dressings are very easy to make. You can prepare them for future use, with different tastes. Here is the recipe for basil oil. Place two stems of dried basil into a clean, dry bottle. In addition, you can also add a pinch of other herbs. But be sure to be dried, since the juice of fresh plants will begin to ferment and spoil the entire product. Heat olive oil (sunflower oil is also possible, but it must be refined and odorless) to forty degrees. As soon as your finger becomes hot, turn off the heat under the saucepan. Pour the oil into the bottle with herbs. We seal it well. Place in a cool place. After a week you can use it.

Mayonnaise

This is another one universal sauce. It can be used to season almost all salads, including everyone’s favorite Olivier. Store-bought mayonnaise contains a lot of salt and various stabilizers. So it's better to cook it yourself. The original recipe, invented in the French city of Mayon, gradually acquired numerous variations. This sauce is now prepared with eggs or without them, as well as with yolks. The whole secret of mayonnaise is to force the vegetable oil into a slurry. Do you think only factory units can do this? Let's make mayonnaise, a universal salad sauce. It is also prepared at home. True gourmets They believe that the ingredients for it need to be beaten only by hand, with a whisk, because the blades of an electric mixer heat up the products and spoil the taste. But, in principle, a kitchen device (including a blender) will speed things up. Separate the yolk from the egg. Let's talk him out. We begin to add olive oil in small portions. sunflower oil. Whisk until the fat is completely dissolved in the egg. One egg will require 250 milliliters of vegetable oil. Gradually the color and structure of the mass will begin to change. It will become thicker and yellower. Beat the chilled egg white with salt. Add to thick sauce, achieving the desired consistency. At the end, add various spices (optional lemon juice, mustard powder, pepper, etc.). And beat again.

Aioli

You should know that mayonnaise itself is the basis for many salad sauces. Mediterranean aioli is one of them. But mayonnaise is a universal sauce. It can be used to season both meat, fish and light vegetable salads. Aioli, due to its fat content and rich garlic taste, not suitable for all dishes. It is customary to season meat salads, as well as snacks with pasta or boiled potatoes. It's very easy to make if you have a blender. Place five cloves of garlic, three yolks and a little salt into a bowl. Whisk. Start adding olive oil little by little until you get a thick suspension. At the end, add a little lemon juice. Beat again. According to gourmets, it was Lucien Olivier, who ran a tavern in Moscow in the 19th century, who fueled his invention.

The vinaigrette

For a Russian person this word means special kind beet based snacks. But in French cuisine vinaigrette is classic sauce for salad. The dressing is truly universal: it can be dressed as cold vegetable snacks, and warm, using meat and fish. More complex sauces can also be prepared using vinaigrette. Let's look at the classic recipe. The name “vine-gre” itself consists of two words. Wine and fat (that is, vegetable oil) are the two main components of the sauce. Place two teaspoons of mustard (preferably Dijon) into the mixer bowl, season with ground black pepper and a pinch of salt. Add tablespoons of wine vinegar. Whisk. We begin to gradually add about one hundred milliliters of olive oil, without turning off the mixer. If you crumble feta (half a glass) into the finished vinaigrette and add dried herbs parsley and oregano, you get a “Mediterranean” dressing. If you use balsamic vinegar instead of wine vinegar, and add lemon juice at the end, you will get a “Provençal” dressing.

Homemade Caesar salad dressing. Classic recipe

This legendary snack was born on the border of Mexico and the United States in the last century. And what made it famous was not the main ingredients (wheat croutons and Parmesan cheese), but the dressing. Its secret is in eggs cooked in a special way. They undergo minimal heat treatment. Boil water and turn off the heat. Immediately place the egg there. Measure out exactly 60 seconds. Take the egg out hot water and let sit at room temperature for ten minutes. Beat it into the mixer bowl. As you can see, the yolk remained completely raw. And the protein remained liquid, but was no longer transparent. It is this way of cooking the egg that made Caesar salad dressing famous. IN authentic recipe everything was limited to this training. And the Caesar salad itself was made like this. A flat dish was rubbed with garlic. They tore at him with their hands lettuce leaves. They were sprinkled with olive oil, lemon juice, and egg. Parmesan cheese was grated on top and sprinkled with toasted butter croutons.

Modern sauces for Caesar salad

The snack has gained worldwide popularity, and many restaurants have included it in their menu. Many chefs have decided to increase " nutritional value» original salad, and began to include various hearty ingredients in it. This is how “Caesar” with boiled chicken breast appeared. No less popular was the appetizer with shrimp, smoked salmon or lightly salted salmon. There's even an option with crispy bacon. The original recipe for Caesar salad sauce also changed. Depending on what you will prepare the appetizer with - meat, fish or seafood - select the dressing. Here are sample cooking instructions. Break the appropriately prepared egg into the blender bowl. Add a chopped clove of garlic, the juice of one lemon, a teaspoon of Dijon mustard and four anchovies. Beat the mass. At the end add a handful grated cheese Parmesan. Too much complex sauce for Caesar salad is balanced by the fact that the appetizer itself is made simply. We tear the Romaine leaves with our hands and mix them with pieces of salmon or salmon. We water with dressing. Lay out the crackers.

Salad dressings made from fresh vegetables or herbs

Are you used to flavoring snacks of this type with sour cream or mayonnaise? There are many other tasty dressings. Let's take the sauce for Greek salad as an example. Every person has tried this snack at least once. Coarsely chopped tomatoes, black olive rings, feta cheese cubes. A vinaigrette-based sauce is most suitable for this set of products. But we will use balsamic vinegar to give spicy notes. Pour about a quarter cup of this ingredient into a bowl. Add two crushed or pressed cloves of garlic, two teaspoons of brown cane sugar, a pinch of salt and black pepper. Beat with a whisk. We begin to add extra virgin olive oil in small portions. We continuously work with a whisk until formation liquid suspension. For added sophistication, you can add lemon juice or liquid honey with soy sauce to this mixture in a ratio of 1 to 2.

Dressings for warm salads

This appetizer contains one uncooled ingredient, usually meat. Dressings must also be appropriate, such that they allow the dish for a long time stay warm. Let's look at this type of dressing using chicken salad sauce as an example. Let's make a classic vinaigrette. We remove the top dirty scales from the head of garlic or clean it completely. In the latter case, sprinkle with olive oil. Cut off the base of the garlic head. Without disassembling into cloves, wrap in foil and bake for about twenty minutes at 220 degrees. Let's expand. Mash the garlic with a fork and add to the vinaigrette along with three tablespoons of grated Parmesan. Beat the whole mass again.

Chicken breast appetizers

Please note that other dishes will also go well with warm chicken salad. universal refills. This is the same mayonnaise or classic “Vinaigrette”. But tender dietary chicken will also go perfectly with Caesar salad dressing, Greek Tzatziki, a Hungarian mixture of olive oil (70 ml), dark wine vinegar (3 tbsp), ketchup (4 tbsp), cane sugar (1 tbsp) and dry paprika (1 tsp). Try also warm salads with Dijon sconce dressing. You need to whisk three tablespoons of mustard with whole grains and white wine vinegar. Season with salt and pepper. Gradually pour in half a glass of olive oil, whisking the mixture. Finally add a pinch of dried thyme.

Salads based on rice or pasta

This snack itself is very satisfying. But rice cereal or boiled pasta need good lubrication. For this type of snack sauce will do for Caesar salad, but lighter, based on natural yogurt. Eggs for this dressing can be hard-boiled and finely chopped. Prepare for salad from smoked mackerel, apples and farfalla pasta sauce called shallots. In fact, this is the same vinaigrette, but white wine vinegar is used there, not red. Finely chopped shallots are also added to the dressing. Mayonnaise-based sauces will ideally cover the surface of rice grains and pasta. Here's a dressing called Green Goddess. Place in a mixer bowl: half a glass of mayonnaise and sour cream; finely chopped avocado pulp; a handful of chopped parsley; three feathers of a young onion; three anchovies. Pour in a tablespoon of lemon juice, season with pepper and salt. Beat until smooth.

Mixed herb salads

Nowadays, ready-made green mixes are sold in stores. This includes lettuce leaves, arugula, basil, and other edible herbs. This assortment is already ready to eat. But what to fill it with? It is better to make sauces for herbal salads as light as the dish itself. Here typical recipe for such a mix. Mix kefir and cottage cheese. This could be feta cheese (then salt the salad less), feta, mozzarella. Regular farm cottage cheese will also work. Mash the cheese thoroughly with a fork. Mix with kefir. Add finely chopped garlic cloves and dry spices (oregano, savory).

Meat salads

In this case, dressings that contain tomatoes (both fresh and in the form) are suitable for us. tomato paste or ketchup) and pepper. If the appetizer contains pork or sausages, add some spice to the dish with mustard and mayonnaise. There are many sauces for salads with meat on sale. This is Ligurian pesto, which you can prepare at home by chopping green basil leaves, garlic cloves and toasted nuts in a blender. You can also include pitted black olives in this mixture. When the ingredients turn into a homogeneous mass, dilute it with olive oil to the desired consistency. For meat snacks The following sauces are also suitable: Caucasian adjika, Mexican salsa, Hungarian paprika paste and others.

Instead of a conclusion

So we learned how to make salad sauces. Training recipes are very numerous, but you should not treat them as some kind of dogma. You can change the ingredients or their proportions to suit your taste. Focus on what exactly you want to emphasize in the salad. The tenderness of spring radishes fresh cucumbers? Then season the salad with yogurt or kefir mixed with cottage cheese. Want to neutralize the fat content of pork? Mustard will give it some piquancy. Aioli will make any salad, even simple greens, very satisfying.

Vegetable salad is always fast, tasty and healthy! To prevent a vegetable salad from seeming boring, use original recipes for sauces and salad dressings

The simplest vegetable salad that we most often prepare is tomatoes, cucumbers, Bell pepper, onions and a lot of greens. This vegetable salad goes perfectly with the most different dishes: with meat, poultry, fish, potatoes and other vegetables. Even as independent side dish simple vegetable salad great option for dinner.

Usually everyone dresses vegetable salads with mayonnaise, yogurt, sour cream or vegetable oil. I offer you a few original options dressings for vegetable salad, and every day you will have a new dish on the table from the most regular products. I have accumulated recipes for dressings for vegetable salads, which now, friends, I am happy to share with you! Try it and you will definitely find something new for yourself =)

Experiment in the kitchen, it's always interesting =)

Ingredients for a standard vegetable salad:

Tomatoes – 2-3 pcs.
Cucumbers – 2-3 pcs.
Bell pepper – 1 piece
Onion – 1 pc.
Lettuce leaves - to taste
Greens - to taste
Salt, garlic - to taste

You can add fresh to the salad sweet carrots, green pea, broccoli or cauliflower, zucchini, zucchini, Brussels sprouts, cabbage and everything you love.

Two useful tips

1. If you like the dressing recipe, but you don’t have one or another ingredient, try replacing it with a similar one. Don't be afraid to mess up your salad dressing. Maybe you can do it excellent marinade for meat =)

2. Look in the refrigerator and on the shelves of kitchen cabinets. Combine foods you've never combined before. Stir, whisk or grind and add salt to taste. Did you like the resulting salad dressing? Write down the recipe =) Cooking is always about experiments.

We prepare sauces for vegetable salads and more

Dressing recipes can be used for absolutely any salads, as well as for fish, meat, poultry, baked vegetables and pasta. The choice depends only on your taste.

Jamie Oliver's French Salad Dressing

For French dressing you need:

Dijon mustard – 2 tsp.
Wine vinegar – 2 tbsp.
Olive oil – 5-6 tbsp.
Sea salt – a pinch
Freshly ground pepper - to taste
Garlic - to taste

Chop the garlic, add vinegar, oil, mustard, salt, pepper and mix thoroughly.

Mascarpone dressing with herbs

To refuel you need:

Mascarpone – 6 tbsp.
Natural yogurt – 2 tbsp.
Dijon mustard – 1-2 tsp.
Oregano and thyme - 1 pinch each
Garlic - to taste

Combine mascarpone with yogurt and stir thoroughly. Add mustard, chopped garlic, dried or fresh herbs and stir again until smooth.

Yogurt sauce for salad

For dressing with yogurt you need:

Natural yogurt – 5-6 tbsp.
Wine vinegar – 2 tbsp.
Olive oil – 1 tbsp.
Sea salt – a pinch
Freshly ground pepper - to taste

Combine all products and mix until smooth.

Lemon salad dressing

For lemon dressing you need:

Juice of 1 lemon
Olive oil – 6 tbsp.
Sea salt – a pinch
Freshly ground pepper - to taste

Combine the products and beat lightly with a whisk.

Peanut sauce

Ingredients:

Sour cream – 250 g
Cores walnuts– 200 g
Garlic - to taste
Vegetable oil – 1 tbsp.
Lemon juice – 50 ml
Salt to taste

Fry the nuts in a frying pan and crush (grind in a blender). Squeeze the garlic through a press. Combine all products and mix thoroughly.

Sour cream dressing with basil is an excellent sauce for vegetable salad

For sour cream dressing you need:

Sour cream – 100 g
Grainy mustard – 1 tsp.
Green basil – 2-3 sprigs
Garlic - to taste
Salt, pepper - to taste

Combine sour cream with mustard, chopped garlic, chopped basil, salt and pepper and mix thoroughly.

To refuel you need:

Olive oil – 6 tbsp.
Balsamic vinegar – 2 tbsp.
Sea salt – a pinch
Freshly ground pepper - to taste

Combine the products and mix thoroughly.

Thousand Island Salad Dressing

To refuel you need:

Mayonnaise – 150 g
Ketchup – 2 tbsp.
Chili – 1 pod (or a pinch of ground red pepper)
Pickled cucumbers – 50 g
Olives – 50 g

Finely chop the pickled cucumbers and olives, add mayonnaise, ketchup, chopped chili or ground pepper and mix the sauce thoroughly.

Spicy sour cream sauce with cucumber for salad

For sour cream sauce you need:

Sour cream – 200 g
Natural yogurt – 30-50 ml
Mayonnaise – 30-50 g
Juice of 1 lemon
Green onions (preferably chives) - a small bunch
Shallots – 7-8 pcs (can be replaced with onions)
Parsley - a small bunch
Cayenne pepper or ground red pepper - to taste
Cucumbers – 2 small
Salt - to taste

Mix sour cream with yogurt and mayonnaise. Finely chop the onion, herbs and cucumbers and add to the sour cream mixture. Add salt, lemon juice and pepper. Mix the sour cream sauce thoroughly.

Mustard sauce with honey - ideal for meat and baked vegetables

It's not a sauce, but very tasty homemade mustard. By the way, a very tasty sauce is used as... It can also be used as a salad dressing.

For honey mustard sauce you need:

Yellow mustard seeds – 1 tbsp
Brown mustard seeds – 1/2 cup
Wine vinegar – 100 ml
Dry white wine – 150 ml
Honey – 100 ml
Sea salt – a pinch
Ground white pepper - a pinch

Pour white wine over brown mustard seeds, cover cling film and leave for 12 hours at room temperature. Grind yellow mustard seeds in a coffee grinder. Combine ground and wine-soaked grains, add vinegar, honey and pepper, mix thoroughly and leave for 2-3 hours. Then add salt and mix. If homemade mustard turns out dry, dilute it with wine.

For a more intense color, you can add saffron or turmeric, and for taste - dried herbs and spices (oregano, tarragon, mint, paprika, cloves, ginger).

Lemon onion dressing

Suitable for baked potatoes and spaghetti.

For lemon dressing you need:

Cream 20% – 250 ml
Lemon juice – 2 tbsp.
Green onions - a few to taste
Sea salt – a pinch

Chop the onion, pour in the cream, add lemon juice and salt, mix thoroughly.

Caesar salad dressing

To refuel you need:

Anchovies – 10-15 pcs.
Parmesan – 100 g
Olive oil – 200 ml
Capers – 3 tbsp.
Juice of 3 lemons
Zest of 2 lemons
Dry mustard – 1 tsp.
Salt - a pinch
Freshly ground pepper - to taste
Garlic to taste

Crush the garlic with salt in a mortar, add anchovies, capers, mustard, pepper and zest. Grind thoroughly again until smooth. Add lemon juice and stir. Slowly pour in the oil in a thin stream and continue to knead the mixture with a pestle until you get a homogeneous emulsion. It is convenient for this purpose to use a whisk at the slowest speed. Then add grated cheese and mix.

Mushroom oil for salads

Ingredients for mushroom oil:

Unscented sunflower oil – 150 ml
Dried mushrooms – 20-30 g
Coffee grinder

Grind the mushrooms into powder in a coffee grinder, pour into a small jar, pour in oil, close with a tight lid and shake well until a homogeneous mass is obtained. Leave for 2-3 hours.

Balsamic Vinegar Salad Dressing

Ingredients:

Lemon – 1 pc.
Honey – 1 tsp.
Balsamic vinegar – 1 tbsp.
Olive oil – 50 ml
Capers – 2 tbsp.
Garlic – 2-3 cloves
Parsley and basil to taste

Chop all the products, put them in a blender and grind into a homogeneous mass.

I will be very glad if you liked the recipes for salad dressings and sauces that I use. Enjoy your meal!

Best regards, Natalie Lissi