Spring, and then summer, is the time of fresh greens, vegetable salads, grass, tops and other useful vegetation that you must definitely consume 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 and enrich the taste vegetable oil and give yours a unique twist and originality!

From this article you will learn:

Salad dressings - the most delicious recipes

A simple dressing for vegetable and green salads

This simple but very tasty dressing is ideal for any vegetable.

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

IN a jar, or better yet Pour oil, vinegar and spices into a salad dressing bottle.

Seal with a stopper and shake thoroughly.

A delicious and simple dressing for any vegetable is ready!

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

Grind nuts and garlic in a mortar, add vinegar and vegetable oil. Dress the salad. Delicious!!!

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• 100.0 sour cream
• ¼ cup 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 cup vegetable oil
• 1 tbsp ready mustard
• ¼ cup table vinegar
• salt and pepper to taste

Mix oil with mustard, add vinegar and spices.

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

Grind the garlic and herbs thoroughly in a mortar until smooth, dilute hot water until consistency 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 yogurt without additives
• 1 tbsp finely chopped onion
• 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 replacement for mayonnaise 2

• Half a glass of sour cream
• 1 tsp prepared mustard
• 1 tbsp vegetable oil
• 2 cloves of garlic
• salt, sugar, lemon juice 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 safely use them.

Cooking principles salad dressings from a famous chef!

One more thing interesting video about salad sauces

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A good gas station can do good salad better! Spicy, sweet, creamy, and mustardy—that's just the tip of the iceberg in the dressing world. Each of them will make the already familiar salad sparkle with new flavors. 15 mind-blowing delicious recipes dressings for your favorite salads - we will reveal all the secrets and ingredients!

Greek salad dressing

Let's start with the classics, this dressing is ideal for Greek salad, for different types pasta, vegetable salads, fish or meat, and it also makes a wonderful marinade due to the light tart aroma of olive oil.

To prepare it you need (you end up with a glass of dressing):

• 2 cloves garlic, minced;
• 2 tablespoons Dijon mustard;
• 1/2 cup olive oil;
• 2 tbsp. lemon juice;
• 1/2 tsp. Sahara;
• 5 tbsp. wine vinegar;
• salt, basil leaves and oregano (1/2 tsp each) as desired.

Mix all ingredients in a container convenient for you, you can use a jar with a lid, close the lid and shake.

If you want the sauce to be foamy, then first, beat all the ingredients except the oil in a blender for literally 10 seconds, and then slowly pour in the oil.

Useful tips! This dressing can be stored in the refrigerator for up to 2 weeks. The wine vinegar and oil will separate, just stir the sauce again. If the oil hardens, remove the dressing from the refrigerator before serving.

This dressing is great for... big amount greenery Honey balances the acidity of vinegar and lemon juice, and gives salads a special flavor.

For this you need to take:

• 2 tbsp. balsamic vinegar;
• 1 tbsp. honey;
• 1/2 tbsp. l. lemon juice;
• 1 tbsp. Dijon mustard;
• 1/4 cup olive oil;
• salt and ground pepper as desired.

In a small bowl, whisk together vinegar, honey, lemon juice, mustard and olive oil. Season with salt and pepper.

Citrus dressing for vegetable salads

This sauce will create a fresh acidity from three types of citrus: lemon, orange and grapefruit zest. The low-calorie dressing is suitable for salads with various greens and lettuce, as well as for. You will need:

• 1/4 tsp. grated grapefruit zest;
• 1/4 cup grapefruit juice;
• 1/2 tsp. grated orange zest;
• 1/4 cup orange juice;
• 1/2 tsp. grated lemon zest;
• 2 tbsp. spoons of wine vinegar;
• 2 tbsp. spoons of lemon juice;
• 2 tbsp. olive oil;
• salt pepper.

Whisk all ingredients together in a bowl. The sauce can be used immediately to dress salads, and leftovers can be stored in the refrigerator for up to 3 days.

Thousand Islands Refueling

For the recipe you will need:

• 1/2 cup sour cream (for a less fatty version, you can replace sour cream with low-fat natural yogurt);
• 1 glass of kefir;
• 1/4 cup mayonnaise;
• 1/3 cup ketchup;
• 1 egg;
• 2-3 canned gherkins;
• 1 tsp white onion, finely chopped;
• salt, pepper to taste

Preparation:

1. Hard-boil the egg and chop finely. The gherkins also need to be finely chopped.

2. Mix all ingredients in a bowl, season with pepper and salt. You can add finely chopped parsley.

The sauce can be stored in the refrigerator for up to 5 days.

Mustard-honey salad dressing

This is magnificent universal sauce for salads. The pleasant tanginess of mustard is great for bitter greens like arugula, endive, radicchio or iceberg lettuce. Try one of . It can also be used as a marinade for meat or fish.

For honey mustard dressing you need to take:

• 1 clove of garlic;
• 2 tbsp. liquid honey;
• 2 tbsp. l. olive oil;
• 1 tbsp. white wine vinegar;
• 1 tbsp. mustard (can be Dijon or grain);
• salt and pepper to your taste.

The garlic needs to be chopped. Mix it with vinegar, mustard, honey and oil, don’t forget to add salt and pepper at the end.

Garlic sauce for fresh salads

For garlic dressing need to prepare:

• 1 glass of kefir;
• 1/2 cup sour cream;
• 1/4 cup mayonnaise;
• 1 small head of garlic;
• salt and pepper to your taste.

Squeeze the garlic through a garlic press or finely chop. Mix in a bowl with other ingredients until smooth.

For this dressing recipe you will need:

• 1/2 small onion;
• 3 cloves of garlic;
• 1/2 cup olive oil;
• 2 tbsp. Sahara;
• 2 tbsp. ketchup;
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard;
• salt, pepper to your taste

Preparation: chop the onion and garlic well, or use a blender. Mix chopped onion and garlic with the remaining ingredients until smooth. Chill the sauce in the refrigerator before serving.

The sauce will become a decoration leaf salads with Chiken.

Homemade Lemon Olive Oil Dressing

This gas station is classic sauce for Italian bruschetta. But its taste is so aromatic and pleasant that it is gladly used for dressing salads or as a marinade for chicken. If you suddenly decide to use it as a marinade, it is better to leave the chicken in it overnight.

This olive dressing often used in Greek salad, it goes perfectly with tomatoes, cucumbers, avocado, asparagus, arugula and spinach, Feta cheese, Parmesan, goat cheese. From all the ingredients described above you can prepare delicious fresh salads.

To prepare the dressing you need:

• 1/2 cup olive oil;
• juice of one lemon;
• 2 cloves garlic (press in a garlic press);
• a pinch of sweet paprika;
• 1 tbsp. dried thyme;
• 1 tsp Sahara;
• 1 tomato.

Place all the ingredients in a blender, it is better to cut the tomato first, and beat everything thoroughly.

This salad topping is a variation on the honey mustard dressing above, but with the addition of yogurt. For it you will need:

• 100 ml. natural yogurt;
• 2 tbsp mustard;
• 3 tbsp. liquid honey;
• 1 tsp lemon juice;
• dried garlic -1/2 tsp;
• salt, pepper to your taste.

Mix all the ingredients well and the dressing is ready! This sauce will be an excellent addition to salads with chicken or.

Easy Yogurt Salad Dressing

This recipe will decorate any fresh salad from greens and lettuce leaves. You need:

• 100 ml. natural yogurt;
• 1/2 tsp. lemon juice;
• salt and pepper as desired

In a bowl, combine yogurt, lemon juice and garlic, whisk everything well. Add salt and pepper, you can add some of your favorite herbs, thyme, cilantro or oregano.

One of the most popular sauces in the States, it is easy to prepare and tastes amazing. Cooking:

• 1/2 cup low-fat sour cream;
• 1/4 cup mayonnaise;
• 1 small cucumber;
• 3 tbsp. finely chopped fresh parsley;
• 1 clove of garlic;
• 2-3 arrows of green onions;
• salt, ground pepper to taste;

Peel the cucumber and remove the seeds from the center. Chop the cucumber into a blender bowl and place the rest of the ingredients in it. Beat everything well until smooth. Chill the sauce in the refrigerator. It can be stored for up to 3 days in the refrigerator.

This sauce is suitable for simple salad from tomatoes, cucumbers and lettuce leaves.

Classic Italian dressing

The classic recipe for dressing will betray your light salads sourness. For it you need:

• 3 tbsp. olive oil;
• 2 tbsp. white wine vinegar;
• 1-2 cloves of garlic (chopped);
• Italian seasonings (oregano, basil, rosemary);
• fresh ground pepper to your taste.

Mix all the ingredients well and you're done!

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

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

1. Sour cream sauce for salad

Ingredients:

100 g sour cream

2 tsp mustard

1 tsp lime or lemon juice

half a large sour green apple

1/4 celery root

bunch of dill

Preparation:

Grate the apple on a very fine grater, drain the juice, sprinkle with lemon juice to prevent the apple from darkening. Grate the celery on a very fine grater or grind in a blender. Combine all ingredients and mix.

2. Cucumber salad dressing

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

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

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

Ingredients:

2 fresh cucumbers

100 g soft cream cheese

2 tbsp. thick sour cream

1–2 cloves of garlic

a bunch of any greenery

Preparation:

Grate the cucumber on a fine grater along with the peel. Add chopped garlic, chopped herbs, sour cream and soft cheese.

Mix thoroughly until smooth.

The cucumber juice in this sauce can be squeezed out as desired, depending on whether you need a thicker or thinner sauce.

3.Ginger salad dressing

Use ginger sauce in "Herring under a Fur Coat".

A great idea for those who adore the legendary “Herring under a fur coat.”

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

Ginger contains a special substance - gingerol, which quickly improves blood circulation and, like a powerful turbo reactor, accelerates metabolism. In addition, gingerol enhances heat production and, thereby, burns calories - eat and lose weight to your heart's content!

Ingredients:

200 g low-fat sour cream

2 tsp Dijon mustard (no Dijon, use regular)

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

1 bunch of dill

Preparation:

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

4. Cranberry Sauce for salad

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

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

Due to their high acid content, cranberries help to better digest fatty foods. Cranberries contain plenty of fiber, which reduces the calorie content of your salads, and pectins, which lower blood cholesterol, improve metabolism and speed up the elimination of toxins after drinking alcohol. There is no need to add salt to the dressing!

Ingredients:

100 ml kefir

handful of frozen cranberries

1 tbsp. lemon juice

2 tsp olive oil

ground red pepper - to taste

Preparation:

Without defrosting, beat the cranberries in a blender with kefir into a homogeneous mass. Add pepper, lemon juice, olive oil and stir. The sauce should sit for 15–20 minutes.

5. Peanut sauce for salad

Salad "Mimosa" will be purchased new taste thanks to the nut sauce.

Peanut sauce will give rich taste Mimosa salad, as well as potato, beef, salted and canned fish, leafy greens and seafood.

Walnuts, thanks high content fiber, protein and Omega-3, lower blood sugar, quickly fill you up, block the conversion of carbohydrates into fat, lower cholesterol and reduce cravings for sweets and chocolate.

Ingredients:

200 g low-fat soft cottage cheese

1/4 tbsp. walnuts

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

1 tsp lemon juice

ground pepper - to taste

kefir - as needed

Preparation:

Rub the cottage cheese through a sieve, add the crushed ones to the pulp walnuts, horseradish and lemon juice. Mix thoroughly and leave to brew for 15 minutes. The consistency of the sauce should be like sour cream. If necessary, dilute a little with kefir.

Bon appetit!

6. Easy refilling for vegetable salads.

This dressing is suitable for any vegetable salad.

Ingredients:

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

Preparation:

7. Low-calorie salad dressing

An excellent option for those who want to do without mayonnaise.

Ingredients:

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

Preparation:

Combine all ingredients and mix well. The gas station is ready.

8. Sour cream sauce

Ingredients:

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

Preparation:

Combine all ingredients and mix well.

9. Sour cream and mustard sauce

Ingredients:

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

Preparation:

Combine all ingredients and mix well. The gas station is ready.

10. Mustard dressing

Ingredients:

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

Preparation:

Mix everything and let it brew in the refrigerator.

Bon appetit!

Most Russian housewives dress their salads with mayonnaise, sour cream or vegetable oil. But you just have to work a little magic on the salad sauce, and the usual combinations of products begin to play with new shades of flavors, and the simplest homemade salads immediately become a delicacy. The salad sauce, dressing or dressing is just as important as the main salad ingredients. They are what bind all the components together and determine the taste, consistency and calorie content of the salad. When coming up with salad sauces, you don’t have to reinvent the wheel: world cuisine knows many recipes for every taste - take them as a basis and experiment. And the Culinary Eden website has made a selection to help you best sauces and dressings for all types of salads: from light and refreshing to dense, hearty, rich, exotic and sweet.

Light sauces for salads

Light salads from fresh vegetables and greens generally need a light dressing that enhances their flavor without weighing down their texture. They cope well with this role classic gas stations, which in France are called vinaigrettes. French vinaigrette is a mixture of 1 part vinegar, 3 parts vegetable oil and small quantity spices and flavorings. Thanks to huge variety vinegars, vegetable oils and spices, you can prepare a new one every day light sauce for vegetable salad. Replenish your oil reserves grape seed, sesame and pumpkin oil, balsamic, wine, rice and sherry vinegar - and the number of simple vinaigrette sauces that you can prepare in one minute will increase by 12!

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

Light salad sauce Sicilian style

Ingredients:
2 tbsp. lemon juice,
2 tbsp. orange juice,
10 tbsp. olive oil,
1 pinch dried oregano or basil
sea ​​salt, black pepper to taste

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

Vinaigrette sauce with mustard

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

Preparation:
Place mustard in a bowl, add salt, pepper and vinegar, whisk well. Add oil little by little, continuing to whisk. Ready sauce Can be stored in the refrigerator in a closed container for no more than a week.

Spicy vinaigrette

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

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

Tomato vinaigrette sauce

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

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

Thick sauces for salads

Salads from fresh vegetables and herbs easily turn into main dishes if you complement them with hearty, hearty sauce based on sour cream, cream, eggs, cheese or nuts. Salads with pickled vegetables, meat, fish and seafood also need to be accompanied by a thick and delicate sauce. To the category of dense salad sauces include mayonnaise, beloved by many, italian sauce pesto, Caesar salad dressing, as well as various sour cream, yogurt and creamy sauces. These sauces change not only the taste and aroma, but also the consistency of the salad, so before you prepare a thick and dense salad dressing, consider whether it will go well with all the ingredients. In some cases, it makes sense to serve such sauces separately so as not to spoil appearance salad Thick sauces, especially those based on eggs, do not last long; prepare them for one time only.

Classic homemade mayonnaise

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

Preparation:
Beat the yolk with mustard in a blender. Start pouring in the oil little by little without stopping whisking. When the mayonnaise reaches the desired consistency, squeeze the lemon into it, season with salt and pepper, whisk a little more and immediately refrigerate the sauce until ready to serve. If the mayonnaise separates while beating, add a little hot water and continue beating. If this doesn’t help, start making a new batch and, when it starts to thicken, pour in the separated sauce.

French cream sauce

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

Preparation:
Mix all ingredients in a blender. Taste and adjust the taste by adding more spices or vinegar.

Caesar salad dressing

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

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

Thick sauce with mascarpone cheese and herbs

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

Preparation:
Finely chop the greens, grate the garlic fine grater. Mix all ingredients with a fork or blender. If necessary, add more yogurt for a thinner consistency.

Green yogurt sauce

Ingredients:

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

Preparation:
Finely chop the greens and garlic, add salt, mix with yogurt and lemon juice. Before serving, store the sauce in the refrigerator and serve in a separate container.

Almond pesto with arugula

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

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

Thousand Island Sauce

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

Preparation:
Coarsely chop the cucumber and olives, mix with the remaining ingredients and refrigerate before serving. The sauce may remain in a closed container for 5-6 days.

Garlic sauce with nuts

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

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

Asian-style salad dressings

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

Sesame sauce with seaweed

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

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

Coconut sauce

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

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

Ginger Lime Sesame Sauce

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

Preparation:
Remove the leaves from the basil and thyme and cut the onion into cubes. Place all ingredients in a blender and blend well. If necessary, add sunflower oil for a thinner consistency.

Indian cucumber sauce

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

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

Sauces for fruit salads

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

Simple honey sauce

Ingredients:
1 lemon,
2 tbsp. honey,
0.5 tsp cinnamon

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

Orange sauce

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

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

Citrus sauce

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

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

Banana Cream Sauce

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

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

Raisin sauce

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

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

Prepare every time different sauces for salads and eat balanced and tasty!

A survey conducted by nutritionists left them somewhat confused. Are you too fanatical about watching your figure? Every tenth of those surveyed prefer to eat salads without any dressing.

THERE HAVE ALWAYS BEEN SALAD DRESSINGS!

The long and colorful history of salad dressings dates back to ancient times. More than five thousand years ago in China they used to dress salads. various variations soy sauce, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving.

In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.

Salad dressings can be divided into two types. The first, most popular for green and vegetable salads, is dressings based on a mixture of vegetable oil and vinegar, for example, vinaigrette dressing.
The second includes all thick dressings such as mayonnaise, cream, sour cream, yogurt and buttermilk dressings. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, and boiled “winter” vegetables.

WHAT SALAD DRESSING SHOULD A STRONGER CHOOSE?

Salad dressing - vegetable oil

Vegetable oil, quickly absorbed into digestive tract, creates a feeling of peace. As a result, you would eat two to three times less! But only 20% of women add oil to salads.

Salad dressing - sour cream, yogurt, kefir

Sour cream (yogurt, kefir) is good because in addition to fats it contains bifidobacteria that help digest coarse fiber. This means that by dressing your salad fermented milk product, you can avoid unpleasant bloating and gurgling in your stomach.

Salad dressing - vinegar, lemon juice

One of the most commonly used vinegars when making salad dressings is wine vinegar. Although you can always replace it with lemon juice.

White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar pairs well with mild oils, such as sunflower oil.

Red wine vinegar, especially long exposure, contains quite a large number of acid and therefore goes well with dense nut and olive oils. This vinegar goes great with green leafy vegetables.

VINEGAR SALAD DRESSING

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.

LEMON SALAD DRESSING

Ingredients:

• 100 g vegetable oil
• juice of 2 lemons
• 1 head of crushed garlic
• 1 tbsp. l. mustard powder.

Preparation:

Beat everything in a mixer.

HOMEMADE MAYONNAISE - RECIPE

But mayonnaise, so beloved by us, does not bring any benefit. Just extra calories and flavorings stimulating appetite. Either way - homemade mayonnaise.

The easiest way is to prepare mayonnaise in a blender. This method makes it possible to prepare a very tender and airy mayonnaise, which is perfect as a salad dressing.

Ingredients:

• 1 big egg
• 1 ¼ cups olive oil
• 1 tsp dry mustard
• 1 tsp. Sahara
• 1 tsp salt
• ¼ tsp. white pepper
• 1 - 2 tsp. lemon juice

Preparation:

All ingredients must be at room temperature. Break the egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then pour in another half cup of oil and lemon juice in a thin stream and continue whisking for about another minute. With the remaining half cup of butter, begin adding one tablespoon at a time, whisking constantly until the mixture thickens.

MUSTARD SALAD DRESSING

Ingredients:

• mustard flour 2 tbsp. spoons
• wine or Apple vinegar 1 tbsp. spoon
• brown sugar 1 teaspoon
• piece of black pepper

Preparation:

Mix all ingredients with water in a Pyrex container, stir until batter. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from the boiling water. Homemade mustard can be stored for a very long time.

COOK SALAD DRESSING

Ingredients:

• cottage cheese 100 g
• milk 1 glass
• sugar
• cumin or mustard

Cooking method:

1. Grind the cottage cheese with a wooden spoon.
2. Rub the grainy cottage cheese through a sieve or grind it through a meat grinder, season with spices, add milk, and grind into a homogeneous sour cream mass.
3. Dilute dry cottage cheese with more milk, and fat cottage cheese with less milk.

GARLIC SALAD DRESSING

Ingredients:

• vinegar 3% 100 g
• vegetable oil 100 g
• mustard 10 g
• sugar 10 g
• garlic 3 cloves
• salt and ground black pepper to taste

Cooking method:

Finely chopped garlic is ground with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass. Dilute dry cottage cheese with more milk, and fat cottage cheese with less milk.

PARSLID SALAD DRESSING

Ingredients:

• 125 g mayonnaise
• 10 g fresh parsley leaves
• 60 ml sour cream
• 1 tbsp. l. red wine vinegar
• 1 tsp. anchovy paste
• 1/4 tsp. ground black pepper

Cooking method:

Mix all ingredients in a mixer until smooth, scraping down the sides as needed.

ITALIAN SAUCE

Ingredients:

• 100 ml homemade mayonnaise
• 2-3 tbsp. l. wine vinegar
• 2 tbsp. l. low-fat sour cream and vegetable oil
• dried oregano (1 tsp), 1 clove garlic (chopped)
• herbs and salt

Cooking method:

Mix all ingredients until smooth in a blender.

SALAD DRESSING FOR MEAT-EATERS

Ingredients:

• low-fat kefir (100 ml)
• 50 g homemade mayonnaise
• 1 tbsp. red wine vinegar
• clove of garlic (can be replaced with garlic powder)
• a pinch of salt
• parsley, dill and green onions

Cooking method:

Mix all ingredients well with a whisk. You can also marinate meat in this sauce for grilling over coals.

DANDELION SALAD DRESSING

This is an incredibly tasty and very light dressing.

Ingredients:

• 10 dandelion flowers
• 2-3 cloves of garlic
• 20-30 g butter
• 2 dandelion leaves
• 1 tsp. mustard (you can use Dijon).

Cooking method:

Soak dandelion leaves and flowers for a few minutes in cold water, rinse and chop together with garlic (use a blender or meat grinder). Add the remaining ingredients to the resulting mass and mix well. The sauce goes well with vegetable dishes and salads.

GREEK SALAD DRESSING TZATSIKI

Served with meat dishes.

Ingredients:

• 300 ml yogurt
• 3 tbsp. l. olive oil
• 1 fresh cucumber
• 2-3 cloves of garlic
• 2 tbsp. l. white wine vinegar

Cooking method:

Peel the cucumber and grate on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.

Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule that you must always remember is to use only freshly prepared sauce!