Healthy dressings for salads and main courses. Sour cream and vinegar dressing

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 of the best sauces and dressings for all types of salads to help you: from light and refreshing to dense, hearty, rich, exotic and sweet.

Light sauces for salads

Light salads made from fresh vegetables and herbs, as a rule, need a light dressing that emphasizes their taste, but does not burden their structure. Classic dressings, which in France are called vinaigrettes, do an excellent job of this role. French vinaigrette is a mixture of 1 part vinegar, 3 parts vegetable oil and a small amount of spices and flavorings. Thanks to the huge variety of vinegars, vegetable oils and spices, you can prepare a new light sauce for vegetable salad every day. Replenish your supplies with grape seed oil, sesame and pumpkin oil, balsamic, wine, rice and sherry vinegar - and the number of simple vinaigrettes you can prepare in one minute will increase by 12!

To make a basic vinaigrette, combine 1 part vinaigrette and 3 parts of your favorite vegetable oil in a glass jar, add salt and pepper to taste, and shake well to combine. 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. The finished 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 pepper to 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 a thick, satisfying 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. The category of thick salad sauces includes the beloved mayonnaise, Italian pesto sauce, Caesar salad dressing, as well as various sour cream, yogurt and cream 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 the appearance of the 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. Add grated cheese, stir and, if necessary, add 1-2 tablespoons of 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 on a 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 meat and cheese salads.

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 season them with original sauces in the 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 brown, 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 chili sauce,
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 fresh fruits and berries are, without dressing they cannot be considered a complete dish. 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. Let the sauce sit for a few minutes and pour it over the 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 powdered sugar to them, bring to a boil and cook over low heat until thickened. Cut the butter into small cubes, add to the hot sauce and stir until the butter is completely dissolved. Use sauce at 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 a light, thick syrup is obtained. 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 hot water in advance, add 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. Cool the sauce in the refrigerator and serve with fruit and vegetable salads.

Prepare different salad sauces each time and eat a balanced and tasty meal!

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.

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

Sauces and salad dressings – which ones to choose?

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

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

Mayonnaise-sour cream sauce

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

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

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

Salad dressing - instead of mayonnaise

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

These sauces are very easy to prepare. They are based on a mixture of any vegetable oil, salt, pepper and vinegar. Various dried herbs, honey and garlic, wine, and lemon juice are added to sauces as an alternative to vinegar. It is best to prepare this sauce right before use, otherwise the vinegar and oil will quickly separate and the sauce will lose its appearance.

The second type of salad dressings are thick, dense sauces based on cream, sour cream or yogurt. They are used to season more satisfying salads with fish, meat or poultry.

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

Salad dressing with vinegar

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

Wine vinegar, white and red are more pleasant. White wine vinegar is more delicate; it is added to vegetable salads, flavored with tarragon. Red vinegar is ideal for leafy salads.

Apple cider vinegar has proven itself to be excellent for salads. It is distinguished by a barely noticeable fruity nuance in taste. I think you know that apple cider vinegar is quite an effective remedy for weight loss, especially in the company of fresh fruit.

Vinegar dressing with honey

An excellent solution for salads made from fresh vegetables and poultry.

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

Mix well.

Dressing with vinegar and vegetable oil

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

Salad dressing with mustard

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

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

Italian dressing

For fresh green and vegetable salads.

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

Can be stored in the refrigerator for several days.

Yogurt salad dressings

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

Cheese and yoghurt sauce

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

Sauce with yoghurt and fresh radishes

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

Sauce with yoghurt and tarragon

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

Sour cream dressing

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

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

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

Curd sauce

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

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

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

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

Today, salad dressings can be divided into two the most popular type. First, most popular for green and vegetable salads, the type of dressings is a dressing based on a mixture of oil and vinegar,

for example, vinaigrette dressing.

Second A slightly more conventional type of dressing 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.

For that to prepare the first type of dressing, vinaigrette dressing , mix vegetable oil, vinegar and salt. Instead of vinegar, you can use lemon juice or wine. The resulting mixture will be the basic vinaigrette, on the basis of which, by adding herbs, vegetables and spices, you can prepare a huge number of different liquid salad dressings.

When preparing a vinaigrette, you need to remember that mixing oil and vinegar is not so easy. To make the mixture homogeneous, it must be whipped with a whisk or shaken vigorously in a closed container. This dressing is prepared immediately before serving., because within a couple of minutes after cooking, the oil and vinegar begin to separate.

For this type of dressing, you can use any type of vegetable oil: sunflower, olive, any type of liquid nut oils. It is better to mix nut oils with olive oil so that the taste of the dressing based on this oil is not too strong.

But, of course, it’s the vinegar that gives oil-and-vinegar dressings, and ultimately your salad, the main flavor and character. Depending on how and what vinegar is made from, it varies in its acidity and sweetness. The amount of oil you will have to use to prepare the dressing depends on how acidic the vinegar you choose is. The more acidic the vinegar, the more oil you need to mix it with.

• Table vinegar. Generally speaking, this vinegar is not recommended for use in salad dressings at all. This is to blame for its excessively harsh taste and aroma, as well as excessive acidity. If possible, try to replace table vinegar with any other type of vinegar. Perhaps the only types of salads in which this vinegar can be used are salads with a large number of meat ingredients.
• Vinegar. One of the most commonly used vinegars when preparing salad dressings. It comes in red and white. White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar is often flavored with aromatic herbs, such as tarragon. White wine vinegar pairs well with mild oils, such as sunflower oil. Red wine vinegar, especially long-aged ones, contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.
• Apple vinegar has long proven itself in Russia and is well known to our housewives. It has a soft, well-balanced taste and a bright, noticeable fruit note. Apple cider vinegar goes great with sunflower and olive oil. Can be used in almost any vegetable and cereal salads.
• Herbal vinegars. Most often it is white wine or apple cider vinegar infused with aromatic herbs. Going well with olive oil, this vinegar is perfect for fresh vegetables and salads with boiled meat or tongue.
• Balsamic vinegar. The rarest and most expensive type of vinegar. There are three degrees of exposure. Up to 15 years - sweet, unaged vinegar. This balsamic vinegar is relatively inexpensive, but practically unusable. It can only be used in fruit salads. The next stage of aging balsamic vinegar is from 15 to 25 years. A much more expensive type of vinegar. When used, it should be mixed with white wine or apple cider vinegar. And the highest degree of aging of balsamic vinegar begins at 25 years. This type of vinegar can be incredibly expensive, but you can use just one or two drops at a time due to its strong aroma.
• Sherry vinegar. Another type of vinegar that is quite rare for our country. But if you can find it, then its incomparable taste and aroma will be remembered by you forever. Sherry vinegar is quite strong and great for use with nut butters. Ideal with meat salads and salads with bitter greens, such as chicory.

Now take note 5 delicious salad dressings, all without vinegar, from second type gas stations:

Classic salad dressing

• 1/2 cup olive oil
• juice of half a lemon
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

In a small bowl, use a fork or whisk to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little mustard to the resulting mixture to taste.
Dress green and vegetable salads.

Dressing with hard cheese

• 3 tbsp. l. sour cream
• 5 tbsp. l. natural yogurt
• 50 g parmesan or pecorino cheese
• 2–3 anchovy fillets
• 1 clove of garlic
• 2–3 tsp. red or white wine vinegar
• salt, freshly ground black pepper

Grate the cheese on a fine grater. Peel the garlic and chop it together with the anchovy fillet. Mash sour cream with yogurt and cheese. Add garlic and anchovy. Add vinegar and pepper to taste. You can add salt, but the dressing will already be salty from the cheese and anchovies.
Dress salads with pasta, as well as vegetable and neutral cheese salads.

Aioli

• 2 raw yolks
• 4 cloves garlic
• 1 tbsp. l. olive oil
• juice of half a lemon
• salt, black pepper

In a deep bowl, whisk the grated garlic, yolks, salt, pepper, lemon juice; stir in one direction only. Without stopping stirring, pour in the oil - first drop by drop, then in a stream until the sauce turns into an emulsion.
To prevent the sauce from curdling, the butter and yolks should be at the same room temperature. If it does curdle, add a teaspoon of warm water drop by drop, whisking not too vigorously.
Dress potato and meat salads, seafood salads.

Italian dressing

• sugar – 2 tsp.
• 2 tsp. chopped fresh marjoram
• garlic – 2 cloves
• red wine vinegar – 50 ml
• 125 ml olive oil
• coarse salt and freshly ground black pepper
• 1 tsp. chopped fresh oregano
• 2 tsp. dry mustard
• 0.5 tsp. chili flakes
• 25 g chopped fresh basil

Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp. salt and pepper, chili flakes and vinegar. Pour oil into this mixture in a slow, even stream, stirring constantly until a homogeneous emulsion is obtained. Mix with chopped herbs, season with salt and pepper to taste.
Can be stored in the refrigerator in a tightly sealed container for up to 1 week.

French dressing

• 1.5 tsp. freshly squeezed lemon juice
• 0.25 tsp celery seeds
• 1.5 tsp. Sahara
• 0.75 tsp. ground paprika
• 2 tsp. tomato paste
• freshly ground pepper
• red wine vinegar – 25 ml
• 0.25 tsp coarse salt
• 1 tsp. dry mustard
• olive oil – 0.5 cups
• 1 tsp. chopped onions

In a bowl, mix tomato paste, sugar, onion, mustard, paprika, salt and celery seeds. Season with pepper. Mix everything with vinegar and lemon juice. Slowly pour in the oil in a continuous stream, whisking constantly until a homogeneous emulsion is obtained.

Can be used another way. Beat all ingredients except butter in a blender until pureed. With the blender running, slowly pour in the oil in a continuous stream. Beat until a homogeneous emulsion is obtained. The dressing should be used immediately after preparation.
Goes great with romaine lettuce, cucumbers, red onions and radishes.

Who doesn't love holidays?! Delicious food on the tables, fresh herbs, vegetables. But if you season them with banal mayonnaise, the dish will not “sound”, you will end up with a standard salad that will not surprise your guests. And if instead of mayonnaise you add an interesting sauce to a salad of fresh vegetables, it will certainly not go unnoticed, and the hostess will receive a lot of compliments. On the eve of the holidays, QuLady magazine has collected the most popular and delicious salad sauces. Take note, treat and pamper your family, friends and loved ones with delicious food.

The main thing in the article

Sauces for salads from fresh vegetables

Salad sauce can make vegetables sparkle with new flavor notes. Correctly selected and prepared sauces can reveal the taste of the salad, turning it into a masterpiece. Let's look at what salad dressings are.

• Lungs. As you know, vegetables and herbs are not high-calorie light foods, so a light dressing that will highlight their taste would be an ideal addition to a salad made from them. Light dressings include classic sauces based on vegetable oils. In France they are given the name vinaigrette. This vinaigrette is usually made from 1/4 vinegar and 3/4 any vegetable oil, while the taste of the dressing is “diluted” with a variety of spices. Since today we have access to a huge number of different vinegars and vegetable oils from all over the world, preparing a vinaigrette in a new combination every time will not be difficult.
• Heavy dressings. If you add a thick sauce to the vegetables, the salad can easily replace the main course. Hearty dressings are made based on fatty fermented milk products, eggs, and nuts. Such sauces go well with salads that contain meat or seafood. Heavy dressings include: homemade mayonnaise, Italian pesto, sauces based on sour cream, cream, yogurt. Very often they are served separately with chopped salad in sauceboats, so that everyone can individually flavor a portion of the salad the way they like it.
• Exotic sauces. Recently, exotic dressings have become increasingly popular. Connoisseurs of different cuisines, trying to bring something of their own, make amazing dressings from seemingly incompatible products. Mainly Chinese, Indian and Japanese sauces are widely used. With them, salads from spicy or pickled vegetables, salads with rice and tofu cheese, exotic seafood and vegetables become unusual and original.
• Sauces for sweet salads. Of course, we cannot forget about salads, which add a sweet note. Representatives of the fairer sex love them very much. For such combinations, a special dressing is needed that will combine all the flavors together.

Original Greek salad dressing

Greek salad Many people love to eat. In the classics, it is watered with vegetable or olive oil. We suggest experimenting and making original sauces for Greek salad.

Original gas station No. 1

To prepare it you will need:

• 6 tbsp olive oil;
• 1–2 tbsp balsamic vinegar;
• 1 lemon;
• 1 tsp dry basil;
• 1 tsp dry oregano;
• 0.5 tsp allspice;
• 0.5 tsp salt;
• 1-2 cloves of garlic.

Method of preparation: Squeeze the juice from the lemon, add to the butter, chop the garlic clove. Mix all. Pour the resulting original dressing over the Greek salad and serve.

Original gas station No. 2

Necessary:

• 8 tbsp oil (olive);
• 3 tbsp lemon juice;
• 1 tsp classic grain mustard;
• 1 tsp honey;
• 0.5 tsp salt;
• 0.5 tsp dry oregano;
• 1-2 cloves of garlic.

Place all ingredients of the sauce into a blender and “scroll” until smooth. After the mass becomes homogeneous, you need to taste it, maybe you need to add salt. This original sauce is served separately in a gravy boat for Greek salad.

Sauce for Caesar salad with chicken

Caesar salad with chicken becomes a decoration for almost every holiday table. We would like to present a master class on preparing the sauce for this salad.
Let's prepare the products:

• 2 chicken eggs;
• 1 tsp regular mustard;
• 150 ml olive oil;
• 1 clove of garlic;
• 6 pieces of anchovies;
• 1 tsp Worcestershire sauce;
• 1 tbsp lemon juice;
• salt pepper.

Finely chop the anchovies and place in a container. Add mustard and squeeze a spoonful of lemon juice.


Next, add Worcestershire sauce, salt and pepper. As for the salt, be careful not to overdo it, as anchovies are usually quite salty. Squeeze the garlic.


The following procedure must be carried out with eggs. Boil water, remove from heat and drop eggs into it. Soak them in hot water for one minute and remove. Add the resulting soft-boiled eggs to the rest of the ingredients.


Lastly, add the oil and blend all the ingredients in a blender until thickened.

The sauce is ready. It can be stored for no more than two days.


This sauce can be poured directly over the salad or served separately in a sauceboat.

Soy sauce-based salad dressings

More than 2.5 thousand years ago, Chinese monks, leaving a barrel of soybeans outside the temple gates, without knowing how, created soy sauce. Under the influence of weather conditions and physical decay of the crop, a slurry was obtained, which was later called soy sauce. The monks liked it so much that they used it as a dressing for rice, vegetables, meat, and fish. Thanks to him, dishes acquired a new flavor and became more piquant. After China was opened to the whole world, soy sauce came to the table of Europeans and they really liked it. Today, a bottle of such liquid “lives” in every housewife’s kitchen. Here are a few recipes for salad dressings made from soy sauce.

Teriyaki sauce

The dressing turns out to be quite spicy and is suitable for vegetable salads with meat or seafood. You will need:

• 6 tablespoons of soy sauce;
• 6 tablespoons of dry wine;
• 1 clove of garlic;
• 0.5 tbsp dry ground ginger;
• 2 tbsp honey.

Squeeze the garlic through a press. Pour soy sauce and wine into a bowl. Place the resulting liquid along with the garlic on low heat and add all the other ingredients. Heat the dressing until the honey melts; no need to boil. It can also be used for rice and meat.

Spicy Chinese sauce

This sauce will appeal to lovers of pepper, and lovers of bland dishes will also appreciate it. The main thing is not to overdo it when adding it to the salad. The following products are required:

• 2 tbsp rice wine (can be replaced with dry white);
• 2 tbsp soy sauce;
• 2 tbsp rice vinegar;
• 1 tsp honey;
• 2 tbsp rapeseed oil (can be replaced with olive oil);
• 1 chili pepper;
• 1 tsp corn starch;
• 30 g tofu cheese;
• 1 shallot.

Fry shallots and chili peppers in rapeseed oil. Place them with the oil in a blender, add all the other ingredients there and blend. The result is a fairly thick sauce, which is best served in a gravy boat with coarsely chopped vegetables.

Worcestershire sauce

Worcestershire sauce- An excellent dressing for vegetables. Although the process is quite labor-intensive, once you make it once, you will surely add this recipe to your favorites. This sauce can be kept in the refrigerator (in glass) for quite a long period of time. To prepare you need:

• 0.5 tbsp soy sauce;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons apple cider vinegar;
• 100 g sugar;
• 3–5 tamarind fruits;
• 1–2 anchovies;
• 3 tbsp mustard seeds;
• 1 tsp peppercorns, for more flavor it is better to use a mixture of peppers;
• 1 cm ginger root;
• 0.5 tsp curry;
• 0.5 tsp ground red pepper;
• 0.5 tsp cloves;
• 0.5 tsp cardamom;
• vanilla stick.

In a saucepan, mix soy sauce, apple cider vinegar, sugar, tamarind. Pour 50 ml of water into this and place on the stove, simmer over low heat for 30 minutes. In a bowl, mix curry and chopped anchovies. Place in a saucepan on the stove. If the liquid has boiled away too much, add another 20–30 ml of water. While the liquid is boiling, chop the onion, pass the garlic through a press and place with the remaining ingredients in a gauze bag. Place this bag in a jar and fill it with hot liquid. When it cools down, put it in the refrigerator to steep for a week. Afterwards, squeeze the bag thoroughly, and pour the resulting sauce into opaque bottles and put it in the refrigerator for storage.

Salad sauces with natural yoghurt

For those who are committed to a healthy diet, yogurt sauces have long replaced traditional mayonnaise and store-bought dressings. Let's share several recipes for quick sauces for vegetables made from yogurt.

Today, making natural yogurt is quite easy. You just need to buy milk and starter culture, which is sold in all pharmacies and supermarkets. The recipe for making this fermented milk product is written on the packaging of the yogurt starter.

Yogurt dressing with herbs

• 0.5 tbsp homemade natural yogurt;
• 0.5 tbsp mustard;
• 1 tbsp finely chopped dill.

Mix everything and serve in a gravy boat. Perfect for cucumbers, tomatoes, zucchini.

American yogurt sauce

• 0.5 tbsp natural homemade yogurt;
• 1 tbsp tomato paste;
• 1 pickled cucumber;
• a pinch of salt and sugar.

Depending on what consistency you prefer, finely chop the cucumber or grind in a blender. Add all ingredients to yogurt and mix well. This sauce can be used to season vegetable and meat salads.

Tomato sauce for salad

Tomato dressings are an excellent solution for salads with meat or hot salads with potatoes, rice, and pasta.

Red sauce

• 3 tbsp tomato paste;
• 1 onion;
• 2 carrots;
• 1 parsley root;
• 3 tbsp flour;
• 3 tbsp sunflower oil for frying;
• 3 tbsp olive oil to sauce.

Fry finely chopped onion, carrots and parsley in sunflower oil (half). Afterwards, heat the remaining sunflower oil in a clean frying pan and fry the flour in it, dilute it with one glass of water (you can use vegetable or mushroom broth). Cook the resulting mixture for 15 minutes. Add fried vegetables, tomato paste, salt, pepper and cook for another 8-10 minutes. Add olive oil to the resulting mixture and beat with a blender. This sauce can be served warm with hot salads or cold with fresh vegetables.

Classic tomato sauce

• 2 tbsp tomato paste;
• 100 ml olive oil;
• 30 ml wine vinegar;
• 1 onion;
• 1 clove of garlic.
• 1 tsp Provençal herbs (you can take those you like best);
• a pinch of salt, sugar, pepper.

Dissolve salt and sugar in vinegar. Add olive oil, spices, garlic, passed through a press, and tomato paste. Depending on the desired thickness of the sauce, chop the onion finely or make onion pulp in a blender.

Cheese sauces for salads

Cheese sauces- These are dense dressings that are suitable for absolutely all dishes, from light vegetables to meat of any kind.

Cheese sauce with mustard

• 50 g hard cheese;
• 2 tbsp cottage cheese;
• 2 tbsp sour cream;
• 1 tsp mustard.

Beat cottage cheese with sour cream, add mustard and grated hard cheese on a fine grater, mix. Cucumbers, tomatoes, and radishes will taste great with this sauce.

Spicy sauces for salads at home with photos

Many people like to dilute the smooth taste of vegetables with spicy dressings. We offer master classes in making savory sauces that the whole family will surely enjoy.

Peanut salad dressing with seeds

• 8 tbsp peanut butter;
• 300–320 ml water;
• 8 tbsp soy sauce;
• 3 tbsp sesame oil;
• 6 tsp apple cider vinegar;
• 3 tbsp rice or dry white wine;
• 6 tbsp peeled seeds.

Place peanut butter in a saucepan.


Add water and sesame oil, stir until smooth.


Add apple cider vinegar, soy sauce, wine. Place the mixture in a saucepan on the stove over low heat. Stirring constantly, bring to a boil and remove.


Fry the seeds until golden brown and add to the cooled sauce.


This dressing belongs to Chinese cuisine. It goes with any vegetables and herbs. But sea kale is transferred from the class of “at home in the kitchen” to the category of restaurant dishes.

Green sour cream sauce

• 400 ml sour cream;
• 2 cucumbers;
• 4 radishes;
• 8 sorrel leaves;
• 5 lettuce leaves;
• 7 spinach leaves;
• 4 sprigs of dill;
• 4 sprigs of parsley;
• salt and pepper to taste;
• 0.5 tbsp lemon juice.

Wash vegetables and herbs. Remove the peel from the cucumber. Place everything in a blender and blend.


Afterwards, add sour cream and spices there.


Bring everything to a homogeneous mass.


The sauce is ready. It goes well with tomatoes, cabbage, and eggs.

Original sauces for seafood salads

Seafood is a special category of food with which you should be “courtesy”. But if you choose the right dressing for them, the result will surprise not only you.

Peanut sauce for seafood

Mustard sauce for seafood

Simple, delicious salad dressings for all occasions: recipes with photos

There is nothing more beautiful than a delicious salad with greens, and if it is also seasoned with an unusual dressing, then it is twice as pleasant. We will share with you interesting recipes for dressing vegetable salads.

Curd sauce for salad

• 100 g fat cottage cheese;
• 0.5 tbsp milk;
• 0.5 tsp cumin seeds;
• 0.5 tsp mustard seeds;
• 1 bay leaf;
• 1 clove of garlic;
• salt and pepper to taste.

Mash the spices; this can be done in a mortar or simply rolled out with a rolling pin.


Place cottage cheese, milk, garlic, and spices in a blender.


Whisk everything together and serve.

Classic French vinaigrette

• 60 ml olive oil;
• 20 ml vinegar (you can use any vinegar);
• 0.5 tsp salt.

It's ready in no time. Pour vinegar into a glass jar, add salt and dissolve it.


Add olive oil to vinegar.


Close the jar with a lid and shake well.


The end result should be a smooth sauce with no large bubbles.

Mustard sauce

• 1 tsp regular mustard;
• 7 tbsp olive oil;
• 1 tbsp balsamic vinegar;
• 1 tsp honey;
• 1 tsp lemon juice;
• salt and paprika to taste.

Place honey and mustard in a container.


Add balsamic vinegar, lemon juice, paprika and salt.


Lastly add olive oil. Mix everything until smooth.


This sauce is perfect for raw vegetables and cabbage. This sauce can be used to season any salads with vegetables, herbs, meat and seafood.