Sauces for vegetable salads play the most important role in a dish, the sauce is the mood and zest of the whole dish. They can both emphasize and spoil the taste of food. Even the most modest salad can be turned into an exquisite dish by seasoning it with an exquisite sauce.

To prepare sauces like "mayonnaise", you should take food of 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, spicy, spicy. They are prepared from all kinds of products, both from the simplest (dairy products, fruits) and ingredients "strange" in our opinion, in Asia, for example, they make a sauce from rotten fish. Of course, we will not cook from this ingredient, but we can offer a selection of interesting recipes. So, the most delicious sauces for vegetable salads:

How to Make Vegetable Salad Sauce - 15 Varieties

There is garlic in the recipe for this, but even if you are planning a romantic evening, you can safely eat a dish with such a 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 tsp

Preparation:

It is better to cook the dressing immediately in a small jar, it will be convenient to cook in it and, by closing the lid, store it in the refrigerator.

First, pour in the required amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not finely chop it. Pour honey on top and add mustard. Mix thoroughly and leave for five minutes so that the garlic gives off its aroma. Then, take out the clove of garlic and you can season the salad.

A tasty salad requires tasty ingredients and a delicious savory dressing that can be prepared 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 one. Then we add herbs, you can take any of them to your taste. This recipe suggests basil and chives.

Add 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 goes perfectly with any salad.

Ingredients:

• Natural yogurt 1 ¼ cup
• Mustard 1 tbsp spoon
• Lemon juice 2-3 tbsp spoons
• Sunflower oil 4 tsp
• Salt and ground black pepper.

Preparation:

Place all ingredients in a food processor or hand blender bowl and stir at low speed until smooth.

Sunflower oil can be replaced with flaxseed oil, in combination with yogurt, it will give the perfect combination.

This sauce contains fewer calories than vegetable oil.

Ingredients:

• One lemon juice
• Mustard beans 2 tsp
• 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:

We put all the ingredients in a bowl, at the very end we add water, so that we can adjust the thickness of the sauce, mix thoroughly. Let the gas station infuse for a few minutes. Pour the sauce on top of the salad, it turns out very tasty, the water is not felt.

Salad for such a sauce need not be salted; the soy sauce available in the dressing will perfectly cope with this task.

If you follow 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:

At the beginning, the greens should be thoroughly rinsed under running water, then dried. You can shred it arbitrarily. After that, we move all the products into a blender and mix. If the sauce is thick, then it can be diluted with both olive oil and kefir.

To further reduce the amount of calories, you can use natural yogurt instead of cottage cheese. It will turn out to be no less tasty.

The French say that with a good sauce, you can eat an old sole. And in this they are absolutely right, today is one of those.

Ingredients:

• Medium-sized lemon 1 pc.
• Cream 300 ml.
• Several mint leaves.

Preparation:

The recipe is so simple that it's a shame to call it a recipe. Squeeze the juice out of the lemon and put the mint there, knead 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, we extract the mint from it, and pour 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, for this you need to sprinkle with lemon zest.

Beets are great as a standalone dish and play great with other products. But few people know that a refined dip can be prepared from an ordinary beet and served 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:

Beets must be peeled and boiled until tender. There is no need to drain the water, it should cool down. Put beetroot, feta cheese, tarragon and olive oil into the blender bowl. Beat everything. In order to get the required consistency in the sauce, you need to add the water in which the beets were boiled. Garnish your sauce with chopped nuts and a sprig of tarragon.

This sauce goes well 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.
• Cilantro small bunch
• Turmeric 0.5 tsp
• Olive oil 2 tbsp spoons
• Kari 0.5 tsp
• Salt pepper
• Zira 0.5 tsp
• Soy sauce to taste

Preparation:

Add cream to a bowl, add dor blue cheese and all the other ingredients to it. Mix everything thoroughly with an immersion blender. The sauce is ready!

To the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.

Ingredients:

• Eggplant 1pc.
• Olive oil 3 tbsp spoons
• Lemon juice
• 2 tbsp. spoons
• Pine or walnuts 0.5 tbsp.

Preparation:

Eggplant must be prepared in any way convenient for you: either bake in the oven or grill. Chop the nuts into small crumbs. In a blender, 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 tsp
• Rice vinegar 3 tsp
• Boiled water 1 glass

Preparation:

Grind cashews in a coffee grinder, it is better to do this in small portions, so the nuts are ground more thoroughly. You should get the consistency of small crumbs. Then pour the nut flour into a saucepan, add a little water. We put on fire, and, we begin to boil, kneading everything thoroughly. Pour all the water in small portions. The mixture should not boil too much. While actively kneading, we make sure that there are no lumps. When the mass is boiled down, add all the liquid ingredients. The sauce is ready, but it must be cooled before serving.

This sauce is famous for its delicious cheese flavor. But it is worth considering that due to the content of cheese and butter, it is extremely high in calories.

Ingredients:

• 3 tbsp butter spoons
• Cheddar cheese 150 gr.
• Wheat flour 3 tbsp. spoons
• Dry mustard 0.5 tbsp. spoons
• Milk 400 ml.
• Salt pepper to taste.

Preparation:

Melt the butter in a frying pan, put flour and mustard there, stirring well, fry the flour a little, it will be enough if it darkens a little. Then, introduce milk in a thin stream, remembering to stir, so that the sauce does not stratify and lumps do not form there. Cook for about one minute. Then add the grated cheese (it should turn out to be about a glass.) Keep on the fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and season to taste.

We all know the world famous Greek salad. But not many 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 sauce for the Greek salad.

Ingredients:

• Olive oil 1/2 cup
• Lemon juice 1/4 cup
• Garlic 1 clove
• Oregano 1 tsp
• Salt 1/2 teaspoon
• Ground pepper.

Preparation:

Put chopped garlic in a jar for dressing, and add all 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 readily available and can be refrigerated for several weeks.

Ingredients:

• 1/3 cup wine vinegar or lemon juice
• Olive oil 1 cup
• Garlic 4 cloves
• Salt 1.5 tsp
• Ground black pepper 0.5 tsp
• Hot mustard 2 tsp

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 tsp
• Salt 0.5 tsp spoons
• Pepper 0.5 tsp.

Preparation:

Beat the yolk, add garlic crushed in a mortar and other products to it. Mix everything thoroughly. The sauce is ready.

Before the egg is broken, it should be thoroughly washed to avoid salmonellosis sticks getting into the sauce.

An unusual combination of sweet honey and salty cheese creates an unforgettable play of taste. Having cooked it once, you will cook it constantly.

Ingredients:

• Sour cream 30% 200 ml.
• Shredded Gorgonzola cheese 250 gr.
• Light honey 1 tbsp. spoon
• Chives onion 2 tbsp. spoons
• Salt 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 can be served with any vegetable salad. Bon Appetit!

There are hundreds of different salad dressings, from the classic to the most exotic, but it's not enough to cook them right, you need to know which ones suit what. Many of the dressings, as salad sauces are sometimes called nowadays, are versatile, but some are the best way to emphasize and ennoble the taste of certain foods. We have selected the options that are popular all over the world and clarified in which dishes they are especially good.

Universal salad dressings

Classic vinaigrette

Whisk in 2 tablespoons of red wine vinegar, 2 teaspoons of mustard, a whisper of salt and black pepper to taste. Gradually add 70 to 120 ml of olive oil.

Lemon-balsamic

Whisk in 2 tablespoons of balsamic vinegar, one lemon juice, 2 teaspoons of Dijon mustard and salt and pepper to taste. Gradually add 1/2 cup olive oil and one crushed garlic clove.

Mediterranean

In a classic vinaigrette, add half a glass of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano and a cream tomato, cut into small cubes. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Bake ½ cup pine nuts in the oven until golden brown, about 8 minutes, let cool. In a blender, combine 1 cup of basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually pour in 100 ml of olive oil and beat until smooth. You can substitute pine nuts with walnuts and butter with yogurt for a "white and light" version.

"Caesar"

Mix 1 egg yolk, 1 clove of garlic, juice of 1 lemon, some Dijon mustard and 4 anchovies in a blender. Gradually add half a glass of olive oil and some water. At the end, toss in a handful of grated Parmesan.

Dressings for summer salads with herbs

Citric

Beat the juice from half a lemon, 1 teaspoon each of hot mustard and lemon zest, half a teaspoon of sugar and salt to taste. Add 1/2 cup olive oil and a few chopped dill stalks little by little.

Poppy in Greek

Fry a tablespoon of poppy seeds for a couple of moments in a dry skillet. Whisk in a bowl with 3 tablespoons of apple cider vinegar, a spoonful of honey and a teaspoon of mustard. Salt to taste. Gradually add a third of a cup of olive oil. This version is exceptionally good for celery salads.

"Bistro"

Make a classic vinaigrette dressing, add 70 grams of crumbled blue cheese, a slice of finely chopped smoked brisket and a few chopped green onions.

Spicy honey mustard

Mix 2 teaspoons of honey and Dijon mustard, juice and zest of half a lemon and salt. Gradually add 70 ml each of olive oil and vegetable oil, sprinkle with dried thyme and chopped fresh chili.

Sauces for warm and potato salads

Italian garlic

Cut off the base of 1 head of garlic, sprinkle with olive oil, wrap in aluminum foil and fry at 220 ° C until tender, about 20 minutes. Allow to cool, clean. Make a "classic vinaigrette", add garlic baked and mashed with a fork and 3 tablespoons of grated Parmesan, and then shake everything together.

Italian creamy

Mix 100 ml mayonnaise, 3 tablespoons of red wine vinegar, 2 tablespoons each of sour cream and olive oil, 1 teaspoon of dried oregano, 1 clove of garlic and a little salt using a blender. Add a handful of chopped parsley.

Hungarian mix

Take 70 ml each of olive oil and water, 3 tablespoons of red wine vinegar, 2 tablespoons each of tomato paste and ketchup, one brown sugar and one tea paprika. Season with a pinch of ground red pepper and salt to taste.

Dijon sconce

Beat 3 tablespoons each of Dijon mustard and white wine or champagne vinegar, salt and black pepper to taste. Gradually add 1/2 cup olive oil and blend in the processor. Add some dried thyme.

Dressings for pasta and rice salads

Vinaigrette Shallot

According to the classic "vinaigrette" recipe, you can make a softer and more savory version with the addition of 2 tablespoons of chopped shallots and white vinegar instead of red.

Creamy balsamic

Make a lemon-balsamic dressing, add 2 tablespoons of mayonnaise, 1/2 teaspoon each of minced garlic and sugar, a few drops of white wine vinegar and 5 sprigs of chopped dill.

"Green Goddess"

Place the peeled and chopped avocado, half a glass each mayonnaise, sour cream and chopped fresh parsley, 1 tablespoon lemon juice, 2 chopped green onions and 3 anchovies into the processor. Beat until smooth. Season with salt and pepper.

"Thousand Islands"

Mix in half a glass of mayonnaise and mild ketchup. Whisk in a bowl blender with chopped green onions, chopped hard-boiled egg, lemon juice and chopped green, red and yellow bell pepper halves. Season with a few drops of Tabasco sauce. Also suitable for mixes with meat.

Farm blue

Combine 1/4 cup buttermilk and the same amount of sour cream, 1/2 cup crumbled blue cheese, 1/2 lemon juice, salt and any hot pepper to taste. This option is great for green and warm salads.

Dressings for meat salads

Cowboy

Beat half a cup of kefir with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and add thin strips of bacon, if desired.

Smoky Ranch

In the main Rancho recipe, you need to replace parsley with cilantro, add 1/2 teaspoon of honey and, most importantly, hot chili peppers heavily fried in a dry pan, cut into strips. An excellent addition to the composition with smoked meats and beans.

"Sesame"

Beat 3 tablespoons of sesame oil, 2 - apple cider vinegar, 1 - brown sugar, and a little grated peeled ginger with a third cup of vegetable oil, a pinch of salt and black pepper. Add 2 teaspoons of sesame seeds ground in a coffee grinder and mix well. Ideal for duck and game salads.

Creamy curry

Beat in a third of a glass of unsweetened yogurt and mayonnaise, the juice of half a lemon, a few pinches of curry powder, a little salt and honey. Add hot peppers as desired.

Sauces for salads are not just an original dressing, but a real culinary miracle, a kind of magic wand that allows the hostess to experiment with the taste and aroma of dishes. With the help of the original sauce, even the most modest salad can be easily turned into a real culinary masterpiece, adding new aroma and flavor notes. In addition, the use of sauces helps to diversify the menu, making the taste of the same dish completely different every time. With such a huge scope for culinary creativity and imagination, it would be unreasonable to limit yourself to ordinary mayonnaise, sour cream and vegetable oil.

Video with three refueling options

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Recipes for original sauces for salads

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Caesar salad dressing

To make real Caesar sauce, you need such a rare ingredient as Worcestershire sauce. We'll take a step back from the original and replace it with sweet mustard. Believe me, your creation will satisfy even the most sophisticated gourmets!

Ingredients:

• 2 eggs
• half a medium lemon
• 1-2 tablespoons of grated Parmesan
• 100 holy oil
• 20 g sweet mustard or Worcestershire sauce

Cooking method:

The sauce is created on the basis of eggs, which must be prepared using a special technology. Bring the water to a boil and immediately turn off the heat. Carefully pierce the eggs from the blunt side with a needle. We put them in non-boiling or not very boiling water and leave them there literally for 1-2 minutes.

Squeeze out the juice of half a medium-sized lemon.

Use a knife to split the eggs in half. We pour the liquid part of the egg into a blender glass. With a teaspoon, pick out a layer of protein from the eggshell. Beat the egg mass well. Pour in lemon juice and beat all over again.

Add a couple of tablespoons of grated Parmesan to the resulting mass and again thoroughly beat all the ingredients.

If you do find Worcestershire sauce, add a few drops of this valuable ingredient to the egg-cheese mass in a blender. If not, use sweet mustard, also called sandwich or French mustard. French mustard differs from ordinary hot mustard in its delicate taste and aroma. It is prepared from brown and black mustard seeds, dill, tarragon and wine vinegar.

Whisking the mass with a blender, pour in olive oil in a thin stream. We continue to beat everything until a homogeneous consistency is formed, reminiscent of 10% sour cream. Please note that if everything is done correctly, the initial mass after all stages of whipping should increase in volume by at least one and a half times! This is the sauce for the Caesar salad! It is advisable to season the salad with it immediately after cooking. If you decide to leave some of the sauce for the next day, send it to the refrigerator, and whisk it again before use to restore lightness and airiness to the consistency.

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Greek salad owes much of its original taste to the dressing or sauce. The most interesting thing is that there is no single recipe. The Greeks take olive oil as a basis, to which various spices and seasonings are added to taste. We will try to cook just one of the many options.

• three tablespoons of olive oil (virgin)
• 0.5 tsp sweet mustard
• one clove of garlic
• 1 tbsp freshly squeezed lemon juice
• oregano and basil

Mix all ingredients in a blender. Season the salad just before serving.

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Creamy yoghurt sauce with herbs

This refreshing, light, vitamin sauce goes well with fresh vegetable salads, and in the winter season gives the preserved vegetables freshness.

Ingredients:

• up to seven types of fresh herbs
• 1 medium onion
• 1 clove of garlic
• 100 g low-fat yogurt
• 150 g cream
• ground white pepper and salt

Cooking method:

Wash, dry and finely chop fresh basil, rosemary, thyme, dill, parsley, kupyr and chives (chives).

Chop one medium onion. In a garlic maker, crush a clove of garlic. Mix onion and garlic with herbs.

To greens with onions and garlic add 100 ginger yogurt and 150 gslivok. Season the sauce with ground white pepper and salt.

Beat everything in a blender and season the salad.

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Basil dressing recipe

This aromatic and easy-to-prepare Italian sauce is perfect for almost any dish.

Ingredients:

• 1 cup walnuts or pine nuts
• fresh basil leaves
• 2 cloves of garlic
• 100 g olive oil
• ground pepper and salt

Cooking method:

Preheat the oven to 175 degrees. Spread the nuts evenly on a baking sheet. We bake in the oven for 8 to 10 minutes until the characteristic aroma and golden color appear. Let cool.

Bring 4 cups of salted water to a boil. Add basil. We put the basil in a colander. Rinse with cold water and dry on a paper towel.

In a blender, combine the basil, nuts and garlic. Season with salt and pepper. Pour in the oil carefully. Beat until smooth.

The sauce can be used immediately after cooking or frozen: put it in a container, cover with a lid and send it to the freezer. Defrost for about 20 minutes at room temperature or send it to the microwave for 30 seconds. The sauce can be re-whipped in a blender before use.

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Salad sauce with honey and poppy seeds

This savory sauce with a sweet and sour taste goes very well with meat salads, one of the main ingredients of which is chicken. The main highlight of the sauce is poppy seeds.

Ingredients and preparation method:

• 50 ml honey
• 3 tbsp apple cider vinegar
• a couple of tbsp. olive oil (virgin)
• 2 tsp sweet mustard
• one small onion
• 1 tsp poppy seeds
• salt and black pepper to taste

In a blender, mix all the ingredients until a homogeneous creamy mass is formed and immediately use as a dressing.

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Dijon mustard sauce for salad dressing

Depending on the amount of mustard used, this spicy savory sauce can be spiced up or softened to your liking. A small amount of sugar can also help soften the pungency of the sauce.

Ingredients:

• light mustard seeds
• white peppercorns
• dijon mustard
• white wine vinegar
• 150 g sour cream
• 1 yolk
• sugar, salt

Cooking method:

2 white peppercorns and 7 light mustard seeds must be thoroughly crushed in a mortar.

1 tbsp Dijon mustard * mixed with a teaspoon of white wine vinegar, crushed peppercorns with mustard and half a teaspoon of sugar.

Beat 150 g sour cream until creamy with one yolk and a pinch of salt. Add sour cream to the mustard mixture and mix everything well. The sauce is ready!

* Dijon mustard is a famous French mustard (moutarde de Dijon) with a salty taste and smooth texture, which is made from brown or black mustard seeds and wine. It is excellent for making sauces and salad dressings, gives a different taste to mayonnaise, is a classic seasoning for grilled meat and steaks.

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Fruit salads also need a tasty dressing. Fruits go well with cream, so it is on their basis that we will prepare our sauce.

Ingredients:

• 200 ml cream
• 1 tbsp chilled cream
• 2 egg yolks
• 1 tbsp Sahara
• vanilla sugar

Cooking method:

Mix a glass of cream with a tablespoon of sugar. We put on fire and bring the mixture to a boil.

Add a tablespoon of cold cream to raw egg yolks. We rub everything thoroughly.

Remove the warm cream from the heat. Mix with the egg-cream mixture and reheat, stirring continuously, until the mass thickens. Add some vanilla sugar, and as soon as it dissolves, remove the sauce from the heat. Do not boil the cream again! Let the sauce cool and season the salad.

Fresh vegetables are a low-calorie source of vitamins and elements necessary for the human body. Meals will not be rational without the inclusion of these products in the menu. Vegetable salads are popular all over the world, as they are healthy and tasty at the same time; they take a minimum of time to prepare. But they are not always prepared and eaten correctly. A dressing for fresh vegetable salad needs a special one: it sets off the delicate taste of the products and makes them as useful 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 unpalatable, increase the benefits of a dish or make it unhealthy. Making a salad dressing can take even longer than preparing the main ingredients, but the results are well worth it. In order for it to always meet your expectations, you need to know a few rules for preparing fresh vegetable salad dressings:

• Fresh vegetables are prized 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 cannot be absorbed by the body. The basis of a 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 follow the figure, do not put a lot of fatty foods in the sauce, and even the dressing itself is enough to put just as much as needed to cover the vegetables. The vegetables themselves do not have a high energy value, but salad dressing can make a high-calorie snack out of them.
• Do not add a lot of pungent 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 be salted.
• Use only fresh, high-quality products for preparing the dressing, otherwise you will ruin the dish, making it, if not hazardous to health, then at least unpleasant in taste.

Mayonnaise, which many are used to dressing salads, is not very suitable for a snack made from fresh vegetables, as it has a too pronounced taste, high energy value and can be harmful. There are many alternative recipes for dressing vegetable salads, which are softer and healthier, better in harmony with the taste of fresh vegetables. Pay attention to the choice of dressing, and a fresh vegetable salad will come out tasty and healthy for you.

Cream-based fresh vegetable salad dressing

• onions (preferably white) - 75 g;
• butter - 20 g;
• cream with a fat content of 33% - 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 with a grater, blender or meat grinder.
• Melt butter in a frying pan, put onion puree in it, stir, simmer for 2-3 minutes.
• Add spices and water. Salt to taste. Simmer until at least half of the water in the pan has evaporated.
• Pour in olive oil, mix thoroughly.
• After 2 minutes, pour in the cream, whisk and simmer for another 1-2 minutes.
• Transfer the sauce to a blender bowl and beat until smooth.

Delicate sauce with a creamy structure on the basis of cream will give the salad a pleasant creamy notes, delicate taste. Vegetables will digest well with it. This salad dressing option belongs to French cuisine, which is famous for its sauces.

Orange juice fresh vegetable salad dressing

• oranges - 0.5 kg;
• pumpkin seeds (peeled) - 50 g;
• olive oil - 320 ml;
• brown sugar - 5 g;

Cooking method:

• Wash and dry the fruit. Cut them into 2 pieces and squeeze out the juice. It is best to use a dedicated citrus juicer to maximize the yield.
• Rub the zest from one fruit.
• Peel the pumpkin seeds.
• Fry them in one spoonful of vegetable oil.
• Add sugar and zest and pepper. Fry everything together for a couple of minutes.
• Pour in freshly squeezed orange juice, wait until it starts to boil.
• Pour olive oil into the mixing container, add the contents of the pan. Whisk.

Allow to cool to room temperature before using the sauce for salad dressing. This dressing will transform the taste of a familiar snack, enriching your menu with new dishes. The benefits of vegetables with it will be complemented by the benefits of fruits.

Fresh vegetable salad dressing with balsamic vinegar

• balsamic vinegar - 50 ml;
• olive oil - 40 ml;
• honey - 10 ml;
• cloves - 1 pc.

Cooking method:

• Melt honey and mix with vinegar.
• Pour the mixture into a 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.

Before dressing the salad, the cloves must be removed from the sauce; they are only needed to give the sauce a spicy aroma. If the appetizer contains fresh herbs and tomatoes, then the dressing prepared according to this recipe will do just fine.

Fresh vegetable salad dressing with 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 in the amount of 20 g. If desired, a pinch of lemon peel can be added to the sauce to give the dish a unique flavor. This is one of the most common salad dressing recipes with seasonal vegetables. The sauce is popular for 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:

• Hard boil the egg. After cooling, clean. Cut in two, remove the yolk.
• Place the yolk in a bowl and mash it with a fork.
• Add mustard, rub the yolk with it.
• Add salt, pepper, sugar. Rub again.
• Add oil and vinegar. Whisk until smooth.

The salad dressing made according to this recipe is versatile, but it goes 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 peel - 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 composition with yogurt. Beat with a whisk or blender until the sauce is smooth.

Yogurt sauce is suitable for any salads made from fresh vegetables, but appetizers that include 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.

Simple recipe for fresh vegetable salad dressing

• Lemon juice or white wine vinegar (3%) - 60 ml;
• olive or other vegetable oil - 40 ml;
• salt, black pepper - to taste.

Cooking method:

• Combine lemon juice or vinegar with oil.
• Add salt and pepper.
• Whisk well.

This dressing is suitable for both fresh and boiled vegetables. It is often called vinaigrette.

There are many options for dressing for fresh vegetable salad. They are based on yogurt, sour cream, olive oil or cream. An ingredient that makes the dressing acidic is almost always added, most often vinegar or lemon juice. Most sauces do not require much skill or time-consuming preparation. The right dressing will not only improve the taste of the salad, but also make it healthier.

Spring, and then summer, is the time for fresh greens, vegetable salads, herbs, tops and other useful vegetation, which must be consumed by all means to maintain your health, youth and beauty.

I want to offer you several proven and tasty simple recipes: dressings for which you can replace harmful ones, enrich the taste of vegetable oil and give yours a unique flavor and originality!

In this article, you will learn:

Salad dressings - the most delicious recipes

Easy dressing for vegetable and green salad

This is a simple yet delicious dressing that goes well with any vegetable

• 0.5 cups vegetable oil
• 4 tablespoons table vinegar
• 0.5 tsp sugar or powdered sugar
• and black pepper to taste

Pour oil, vinegar and spices into a jar, or better in a bottle for dressing salads.

Cap and shake well.

A delicious and simple dressing for any vegetable is ready!

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• 5 cloves of garlic
• half a glass of walnuts
• 2 tablespoons vegetable oil
• 2 tablespoons of vinegar

Crush nuts and garlic in a mortar, add vinegar and vegetable oil. Season the salad. Very tasty!!!

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• 100.0 sour cream
• ¼ a glass of table vinegar
• 1 tsp powdered sugar
• salt and pepper to taste

Mix everything, add spices and season or salad with eggs.

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Mustard dressing

• ¼ glass of vegetable oil
• 1 tablespoon prepared mustard
• ¼ a glass of table vinegar
• salt and pepper to taste

Mix oil with mustard, add vinegar and spices.

• 3 cloves of garlic
• 1 tbsp dill greens
• 1 tbsp parsley
• 1 tablespoon green onions
• salt, vinegar, vegetable oil to taste

Thoroughly grind the garlic and herbs in a mortar until a homogeneous mass is obtained, dilute with hot water to the consistency of thick sour cream, add salt, vinegar, vegetable oil.

Salad dressing replacement for mayonnaise

This amazingly tasty and very healthy dressing will perfectly replace mayonnaise in any vegetable salad.

• ½ cup natural yoghurt without additives
• 1 tbsp finely chopped onions
• 0.5 tsp wine vinegar
• red pepper on the tip of a knife

Mix everything and season the salad.

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Salad dressing replacing mayonnaise 2

• Half a glass of sour cream
• 1 tsp cooked mustard
• 1 tablespoon vegetable oil
• 2 cloves of garlic
• salt, sugar, lemon juice to taste

Mix sour cream with mustard and vegetable oil, add chopped garlic and spices.

These simple and delicious vegetable salad dressings are very easy to prepare, they consist of simple and affordable ingredients, so you can feel free to use them.

The principles of making salad dressings from the famous chef!

And one more interesting video about sauces for salads

Try to cook and share your feedback!

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Alena Yasneva was with you, be healthy and take care of yourself, eat right!