Delicious salad dressings. Avocado dressing

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The taste harmony of the salad is largely determined by its dressing. It is the sauce that brings together the disparate components and gives the finished salad its flavor. Most often, housewives use store-bought mayonnaise to dress vegetable and snack salads. But store-bought sauces and dressings are a real bouquet of artificial emulsifiers, flavors, preservatives and other substances harmful to health. You can season the vegetable salad with sour cream, olive or sunflower oil. But you don’t have to limit yourself to this - there are many variations of salad dressings based on vegetable oils, sour cream, yogurt and other common products. To enrich the taste and add special piquancy, vinegar, lemon juice, soy sauce, honey, mustard, garlic, aromatic herbs, and various spices are added to the dressing.

In this article we will share recipes for salad dressings made from natural ingredients found in our refrigerators and kitchen cupboards. Homemade salad dressing works on the principle of a designer - by changing the ratio of individual components, you can give the finished dish a different flavor.

Salad Dressing Recipes

How to make salad dressing? Use our recipes - the most delicious sauces for salad dressing.

The classic recipe for dressing vegetable salads is French vinaigrette sauce . This has nothing to do with the famous vinaigrette salad. The name of this sauce comes from from the French "Vinaigrette" , is an emulsion of vegetable oil and vinegar in a ratio of 1:3, whipped with the addition of various ingredients. This salad dressing has mustard.

For classic salad dressing we will need:

• 1.5 cups olive oil;
• half a glass of lemon juice or wine vinegar;
• 2 teaspoons Dijon mustard;
• coarse salt and freshly ground black pepper to taste.

Pour all ingredients into a jar with a tight lid and shake. You can also use a mixer or blender to prepare the sauce - stir everything until you obtain a homogeneous emulsion with a spicy smell and sour taste. The mixture can be stored in the refrigerator for several days.

Vinaigrette sauce (Vinaigrette) Suitable not only for dressing vegetable salads, but also as an addition to fish, chicken, and shrimp dishes. To add different flavors to the base, you can add a teaspoon of soy sauce, a couple of cloves of garlic, a spoonful of liquid honey, chopped fresh or dried herbs. Wine vinegar can be replaced with dry wine, apple cider vinegar or lemon juice. If the sauce is stored in the refrigerator, shake or stir with a spoon before using.

It will be a piquant dressing for salads with chicken or shrimp. egg vinaigrette. In this recipe, mashed boiled yolk and vegetable oil are added to a mixture of vinegar and spices and everything is whisked until smooth. At the end of cooking, finely grated egg white is added to the sauce.

Spicy dressing based on vegetable oil – An excellent option for light vegetable salads.

To prepare the sauce, pour 100 ml of sunflower or olive oil, 50 grams of lemon juice into a container, add 2 cloves of chopped garlic, chopped small bunch of fresh herbs, half a teaspoon each of salt and cumin, a little black and red pepper. Grind everything with a blender or whisk until smooth, let it brew for a few minutes and season the salad.

Honey mustard dressing can be used both for salads and as a sauce for dishes of boiled or baked vegetables. To prepare it, mix 125 ml of natural thick yogurt, a tablespoon of Dijon mustard, 1-2 teaspoons of honey, 50 ml of lemon juice, you can add a little lemon zest, 1 finely chopped clove of garlic (optional), 2 teaspoons of salt and half a spoon freshly ground black pepper. The finished sauce can be stored for up to 7 days in a cool, dark place in an airtight container.

Sour cream with horseradish – spicy dressing for salads and vegetable dishes. This salad dressing is made with eggs, or rather egg yolks. For this sauce, mix a glass of sour cream with a mixer or a whisk with two boiled yolks, the juice of half a lemon, and 3 teaspoons of sugar. Salt and pepper the mixture to taste, add finely chopped spicy herbs and 4 tablespoons of horseradish, grated on a fine grater.

Low calorie salad dressing based on natural yogurt
For this salad dressing recipe, take one and a half cups of natural yogurt without additives, add 2-3 tablespoons of lemon juice, 4 teaspoons of vegetable oil, a teaspoon of mild mustard, salt and pepper. Beat everything by hand or with a mixer until smooth.

Experienced chefs recommend that you always taste the salad dressing before using it and, if necessary, add spices or adjust the taste. Don't forget to stir the sauce before dressing the salad. The dish is poured with dressing just before serving, otherwise the vegetables will release juice and the salad will be too watery. Place the remaining sauce in a jar, close with a tight lid and store in the refrigerator until next use.

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Today in this article you can learn how to prepare mustard salad dressing. In fact, there are a lot of different sauce options; here you will see a selection of the most delicious and simple recipes.

Many housewives believe that mustard dressing can only add spiciness to the salad, but this assumption is incorrect. The thing is that there are many varieties of it. One dressing can add a sweet taste, another a uniquely delicate taste, and a third a spicy one. Now you will see this.

Greek dressing

Mustard salad dressing, which will be discussed in this section, goes perfectly with meat and fish dishes, pasta and vegetables. In addition, the classic Greek dressing is used by housewives as a marinade.

To prepare it, take two cloves of garlic, a little mustard (two tablespoons will be enough), half a glass of olive oil, four teaspoons of lemon juice, half a teaspoon of sugar and five tablespoons of wine vinegar. In addition to these ingredients, you can add a little salt, basil and oregano.

Mix all ingredients until smooth and the dressing is ready. Be sure to pour the sauce into a jar with a tight lid and put it in the refrigerator, because it can be stored there for two whole weeks.

Honey dressing

Now we will give another recipe for mustard salad dressing. Please note that this sauce is suitable for vegetables and herbs.

Whisk together all ingredients except salt and pepper. They should be added at the very end of cooking. An unforgettable delicate salad dressing is ready!

Mustard-honey dressing

This section will give you two options for honey mustard salad dressing. The first of them is universal, in which you can notice an excellent combination of spicy mustard with other components. Don't forget that mustard goes very well with herbs, which can be a good option for a marinade.

Pass one clove of garlic through a press; you can simply chop it with a knife. Pour two teaspoons of white wine vinegar, the same amount of grain mustard, two tablespoons of liquid honey and olive oil into the resulting slurry. After all the ingredients are well mixed together, add salt and pepper to your taste.

Another option for honey dressing:

• four teaspoons of balsamic vinegar;
• two teaspoons of honey;
• a teaspoon of lemon juice;
• two teaspoons of mustard;
• a quarter glass of olive oil;
• salt and pepper to taste.

Do not forget to mix all the ingredients well, it is better to do this with a whisk. You can add any greens to this mustard salad dressing. The taste of vegetable salad will become special thanks to honey and mustard.

Universal sauce

In this section we will tell you how to prepare a delicious Greek dressing salad with mustard powder (can be replaced with regular mustard). This sauce is very easy to prepare, which makes it quite popular. Nevertheless, it is not inferior in taste to other gas stations.

So, to prepare it, we need to measure and pour twenty milliliters of clean water into a saucepan. It is better to use dishes with a double bottom, so the sauce will stick less to the bottom and heat evenly. Put the pan on the fire. Immediately add one tablespoon of regular granulated sugar. Now we need to prepare the sweet syrup. Stirring constantly, bring the water to a boil. As soon as boiling bubbles begin to form on the surface, pour the syrup into a plate and cool it.

If you use mustard powder, then it must be added to the warm syrup so that it dissolves. We will do it differently, because real mustard has a more pleasant and rich taste. We wait for the syrup to cool and add two tablespoons of mayonnaise and the same amount of mustard. Mix all this well. The sauce is ready, all that remains is to season the salad.

French version

Many people mistakenly believe that the traditional French salad dressing is mayonnaise. We hasten to disappoint you, because this is not so. The French most often use honey, vegetable oil and lime or lemon juice to prepare the sauce. The sauce recipe given in this section is ideal for any vegetable salad.

But now we will tell you how to make French-style mustard salad dressing using mustard. This option is a little spicier than the traditional French dressing, because we can find mustard and garlic in the composition.

So, to prepare this masterpiece we will need:

• dessert spoon of honey (preferably liquid);
• a little vegetable oil (one tablespoon);
• four teaspoons of lemon juice;
• half a teaspoon of mustard;
• a small clove of garlic;
• any greens (parsley and dill are best).

We start cooking by dissolving honey in lemon juice. Mix the two components very well until smooth. Only after this can you add mustard and vegetable oil. Mix everything well again, add chopped garlic (it’s better to put it through a press, if you don’t have this option, just finely chop it) and finely chopped herbs. Please note that the dressing needs to sit a little, five to ten minutes will be enough. Now season the salad.

Cream dressing

Spring is just around the corner, then summer will come. Now our body is suffering more than ever from a lack of vitamins. It's time to eat fresh herbs, vegetables and fruits. All this vegetation simply needs to be eaten in order to maintain your health, youth and beauty.

Now you can learn how to prepare mustard salad dressing in order to avoid heavy and harmful mayonnaise, adding a unique twist and originality to your salad.

Why did we call it cream? It's very simple, it contains yogurt, which helps achieve this texture. This unusual ingredient goes very well with spicy mustard.

To prepare, we need to mix the following ingredients:

• one hundred milliliters of natural yogurt;
• two dessert spoons of mustard;
• three dessert spoons of liquid honey;
• half a tablespoon of lemon juice;
• half a teaspoon of dried garlic;
• salt and pepper to your taste.

In addition to salad dressing, cream sauce is a good addition to chicken dishes.

Original version

Now there is another option for oil-mustard salad dressing, which is excellent for dressing Caesar salad. This sauce will be a godsend for gourmets. Let's try to cook it together.

In a cooking vessel, mix two ingredients until smooth, namely one hundred milliliters of olive oil and three tablespoons of lemon juice (the last ingredient can be replaced with lime juice, which also fits perfectly into this recipe). In a frying pan we need to fry (always in olive oil) one hundred and fifty grams of tofu cheese and a chopped clove of garlic. At this stage, you can add any spices to your taste, do not forget about salt and pepper. Next, load everything into a blender, add two tablespoons of mustard, mix everything well, and the sauce is ready.

Orange with mustard

Don’t let this unusual combination scare you, because the addition of orange makes the sauce fresher and more aromatic.

To prepare we will need:

• half a glass of balsamic vinegar;
• two thirds of a glass of olive oil;
• one orange;
• two tablespoons of grain mustard.

First we need to squeeze the juice out of the orange. Next, in a container, mix balsamic vinegar with olive oil until smooth. It's better to mix everything with a whisk. Add the juice of one orange, two tablespoons of zest and grain mustard to the resulting mass. Whisk everything together, now the sauce is ready to eat.

Caesar sauce

This mustard salad dressing goes well with any salad.

We need to add salt. To do this, grind a clove of garlic with the addition of a teaspoon of salt. Add tsp to the resulting slurry. mustard, raw yolk of one chicken egg and a tablespoon of lemon juice. Mix all this thoroughly until smooth. Measure out one teaspoon of red wine vinegar and add to the mixture, stir.

At the same time, stir and pour in fifty milliliters of olive oil in a thin stream. Only after all of the above can you add one teaspoon of Worcestershire sauce and four drops of Tabasco. After mixing well, add ground black pepper to your taste. Let the resulting sauce sit for five to ten minutes.

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

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

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

With vinegar

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

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

Salad dressing sauce

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

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

Olive

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

Mix oil, wine vinegar and mustard until smooth.

Salad dressing with mustard

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

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

Balsamic

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

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

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

Soy salad dressing

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

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

With yogurt

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

Salad dressing with sour cream

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

Mix all ingredients thoroughly until smooth.

Greek Salad Dressing
with balsamic vinegar

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

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

Salad dressing with soy sauce

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

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

Fresh vegetables are a low-calorie source of vitamins and elements necessary for the human body. Nutrition will not be rational without including these products in the menu. Vegetable salads are popular all over the world, as they are healthy and tasty at the same time, and require a minimum of time to prepare. But they are not always prepared and eaten correctly. A salad dressing made from fresh vegetables needs a special one: it highlights the delicate taste of the products and makes them as healthy as possible.

Cooking features

Even a novice cook can wash, chop and mix fresh vegetables. But this mixture will turn into a salad only after it is seasoned with sauce. This ingredient plays a big role; it can make a snack taste good or taste bad, increase the benefits of a dish or make it harmful. Making a salad dressing may take even more time than preparing the main ingredients, but the results are worth it. To ensure that it always meets your expectations, you need to know a few rules for preparing salad dressings from fresh vegetables:

• Fresh vegetables are valued for being rich in vitamins. Without being subjected to heat treatment, they retain maximum benefits. However, a number of elements are fat-soluble, these are vitamins A, E, K, D. Without fats, they are not absorbed by the body. Salad dressing made from fresh vegetables should be based on fatty foods: cream, sour cream, butter. Otherwise, you will get much less benefit from the snack than you could.
• If you are watching your figure, do not put a lot of fatty foods in the sauce, and the dressing itself is enough to add just enough to cover the vegetables. The vegetables themselves do not have high energy value, but salad dressing can make a snack made from them high in calories.
• You should not add a lot of spicy and strong-smelling ingredients to the salad dressing - they will clog the taste and aroma of the vegetables themselves. The sauce in the appetizer should not add salt.
• Use only fresh, high-quality products to prepare the dressing, otherwise you will spoil the dish, making it, if not hazardous to health, then at least unpleasant to the taste.

Mayonnaise, which many people are used to dressing salads with, is not very suitable for snacking on fresh vegetables, as it has too strong a taste, high energy value and can be harmful. There are many alternative sauce recipes for dressing vegetable salads, which are gentler and healthier, and better harmonize with the taste of fresh vegetables. Be careful when choosing a dressing, and your fresh vegetable salad will turn out tasty and healthy.

Cream-based salad dressing for fresh vegetables

• onion (preferably white) – 75 g;
• butter – 20 g;
• cream 33% fat – 100 ml;
• filtered water – 50 ml;
• olive oil – 100 ml;
• ground white pepper - a pinch;
• salt - to taste.

Cooking method:

• Peel the onion and chop it using a grater, blender or meat grinder.
• Melt the butter in a frying pan, add onion puree, stir, and simmer for 2-3 minutes.
• Add spices and water. Add salt to taste. Simmer until the water in the pan has evaporated by at least half.
• Pour in olive oil, mix thoroughly.
• After 2 minutes, pour in the cream, whisk and leave on the heat for another 1-2 minutes.
• Transfer the sauce to a blender bowl and blend to obtain a smooth consistency.

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

Fresh vegetable salad dressing based on orange juice

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

Cooking method:

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

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

Fresh vegetable salad dressing based on balsamic vinegar

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

Cooking method:

• Melt honey and mix it with vinegar.
• Pour the mixture into the frying pan, throw the cloves into it. Simmer over low heat until the volume of the mixture is reduced by half.
• Combine with chilled olive oil and whisk.

The cloves must be removed from the sauce before dressing the salad; they are only needed to give the sauce a spicy aroma. If the appetizer includes fresh herbs and tomatoes, then the dressing prepared according to this recipe will suit perfectly.

Fresh vegetable salad dressing based on lemon and olive oil

• olive oil – 100 ml;
• lemon – 1 pc.;
• ground black pepper - a pinch;
• dried Italian herbs – 5 g;
• salt - to taste.

Cooking method:

• Wash the lemon, blot it with a napkin, squeeze the juice out of it.
• Add salt, pepper, herbs. Stir.
• Combine with olive oil and whisk until smooth.

Dried Italian herbs in this recipe can be replaced with fresh basil, taking 20 g of it. If desired, you can add a pinch of lemon zest to the sauce to give the dish a unique aroma. This is one of the most common recipes for seasonal vegetable salad dressing. The sauce is popular due to its versatility.

Fresh vegetable salad dressing with yolk and mustard

• vegetable oil (olive, sunflower or other) – 60 ml;
• chicken egg – 1 pc.;
• apple cider vinegar (6 percent) – 100 ml;
• sugar – 5 g;
• salt - to taste;
• table mustard – 5 ml;
• ground black pepper - a pinch.

Cooking method:

• Boil the egg hard. Once cooled, peel. Cut into two parts, remove the yolk.
• Place the yolk in a bowl and mash it with a fork.
• Add mustard, grind the yolk along with it.
• Add salt, pepper, sugar. Rub again.
• Pour in oil and vinegar. Whisk to obtain a homogeneous mixture.

The salad dressing made according to this recipe is universal, but it harmonizes especially well with a salad that includes tomatoes or radishes.

Yogurt-based fresh vegetable salad dressing

• unsweetened yogurt – 0.25 l;
• lemon juice – 40 ml;
• honey – 10 ml;
• table mustard – 5 ml;
• grated orange zest – 5 g.

Cooking method:

• Squeeze the juice from the lemon, melt the honey to a liquid consistency. Stir.
• Add mustard and orange zest. Stir.
• Combine the resulting mixture with yogurt. Whisk with a whisk or blender until the sauce has a uniform consistency.

Yogurt sauce is suitable for any salads made from fresh vegetables, but snacks containing cucumbers, dill, and parsley are especially tasty with it. If mushrooms are included in the salad recipe, it is also better to give preference to this version of the sauce.

A simple recipe for fresh vegetable salad dressing

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

Cooking method:

• Combine lemon juice or vinegar with oil.
• Add salt and pepper.
• Beat well with a whisk.

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

There are many options for dressing salad from fresh vegetables. They are based on yogurt, sour cream, olive oil or cream. It is almost necessary to add an ingredient that gives the dressing sourness, most often vinegar or lemon juice. Preparing most sauces does not require much skill and does not take much time. A properly selected dressing will not only improve the taste of the salad, but also make it more healthy.

I offer several proven and delicious salad dressings 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 the Stolichny salad, any salads with boiled meat, potatoes, lettuce, cucumbers, cheese and seafood.

The whole secret of the sauce is that fresh cucumbers contain a huge amount of tartronic acid, which inhibits the process of processing carbohydrates and helps break down existing fat. But you can only use cucumber sauce 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 ginger root)

1 bunch of dill

Preparation:

Chop the dill very finely. If you use fresh ginger root, grate it on a fine grater. Mix all 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 is suitable for salads that contain 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

Mimosa salad will take on a new taste thanks to the nut sauce.

Nut sauce will add a rich taste to Mimosa salad, as well as potato, beef, salted and canned fish, leafy greens and seafood salads.

Walnuts, due to their high fiber, protein and Omega-3 content, lower blood sugar levels, 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 chopped 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. Simple dressing 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!