Dressing with olive oil and mustard. Dressings for vegetable salads. Dijon mustard salad dressing


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

Versatile salad dressings

Classic vinaigrette

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


Lemon Balsamic

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

mediterranean

To a classic vinaigrette, add half a cup of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano, and diced cream tomato. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Roast ½ cup pine nuts in the oven until golden brown, about 8 minutes, then let cool. In a blender, mix 1 cup of basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually pour in 100 ml of olive oil and beat until smooth. Pine nuts can be replaced with walnuts, and butter with yogurt, and you get a "white and light" option.

"Caesar"

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

Dressings for summer salads with herbs


Citric

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

Poppy in Greek

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

"Bistro"

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

Spicy honey mustard

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

Sauces for warm and potato salads


Italian garlic

Cut off the base of 1 head of garlic, drizzle with olive oil, wrap in aluminum foil and roast at 220°C until tender, about 20 minutes. Let cool, clean. Make a "classic vinaigrette", add the roasted and mashed garlic and 3 tablespoons of grated parmesan, and then shake everything together.

Italian creamy

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

Hungarian Blend

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

Dijon sconce

Whisk together 3 tablespoons of Dijon mustard and white wine or champagne vinegar, salt and ground black pepper to taste. Gradually add 1/2 cup olive oil and process in a processor until smooth. Add some dried thyme.

Dressings for pasta and rice salads


Vinaigrette Shallot

The classic "vinaigrette" recipe can be made in a milder, savory version with 2 tablespoons chopped shallots and white vinegar instead of red.

Creamy balsamic

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

"Green Goddess"

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

"Thousand Islands"

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

farm blue

Mix together 1/4 cup buttermilk and sour cream, 1/2 cup crumbled blue cheese, juice from 1/2 lemon, salt, and any hot peppers to taste. This option is great for green and warm salads.

Meat salad dressings


cowboy

Mix half a cup of yogurt with a quarter cup of mayonnaise, a little apple cider vinegar and garlic powder and add chopped parsley and green onions. Season with salt and, if desired, add thinly sliced ​​bacon.

smoky ranch

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

"Sesame"

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

creamy curry

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

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

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

Sauces for salads - food preparation

The basis of any dressing is usually vegetable oil or fermented milk products. Mustard, vinegar, lemon or other fruit juices, honey, finely chopped herbs, various spices can serve as additives. A small amount of alcohol is often used, usually house wine with a deep taste. Just a few movements - and a good dressing will completely change the taste of the dish, make it tastier and more aromatic.

Salad sauces - the best recipes

Recipe 1: Salad Dressing - Mayonnaise

Store-bought mayonnaise can even be delicious, but not bring any benefit - only extra calories and harmful food additives. Whether it's a real homemade sauce. Homemade mayonnaise prepared in a blender is tender and airy, stimulating the appetite and very healthy.

Ingredients: Eggs (1pc), olive oil (225 gr), dry mustard (1 teaspoon), sugar (1 teaspoon), salt, white pepper, lemon juice (1-2 teaspoons).

Cooking method

Of course, it is best to mix the mixture with a blender, the main thing is to take products at room temperature and add them in a certain order. First, break an egg into a cup, add mustard, sugar, salt, a little olive oil. Beat, pour in half of the remaining olive oil and lemon juice in a thin stream. Another minute - and add the remaining oil, beat until the mixture thickens.

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

Recipe 2: Italian Pesto Sauce

This very popular green sauce comes from Italy. Italians use it not only in salads, but also with fish, meat or spaghetti.

Ingredients: Basil (4 bunches), parmesan (or any hard cheese, 100 gr), garlic (5 cloves), pine nuts (150 gr), salt, vegetable oil.

Cooking method

Wash and dry the basil, chop finely. We rub the cheese on a fine grater. We heat the nuts in a pan and cool. We combine everything in a blender and beat until fine crumbs, salt, add vegetable oil in small portions. Beat until you get a paste. There is a little secret for storing the sauce: so that it stays in the refrigerator for a long time, we transfer it to a jar and fill it with vegetable oil a little higher than the level, about 2 cm.

Recipe 3: French Sauce

There is probably no more popular salad dressing in the world than french sauce. The most uncomplicated products in a harmonious combination give a wonderful taste, and if you enhance it with flavored vinegar, you can truly achieve a stunning result. You can change and adapt this sauce to your liking, but remember the main thing: carefully dose the spices to only enhance, not overpower the main taste of the salad ingredients.

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

Cooking method

Mix lemon juice in a deep bowl with olive oil, using a whisk. Add the rest of the ingredients, mix and pour into a beautiful bottle with a wide neck. Such a sauce can be stored in the refrigerator for a long time, insisting, its taste only improves. An hour before use, take it out of the refrigerator, mix well and let stand at room temperature. Just a little bit of French dressing can turn your salad into an appetizing and easily digestible product.

But French homemade sauce wouldn't be as practical if it couldn't be altered and modified. This time we will do such a “trick” - add 1 grated shallot and half a red onion + one tablespoon of honey. If we replace wine vinegar with a rarer, balsamic one, we get a completely new taste, piquant, delicate, soft, giving our salads mystery and charm.

Recipe 4: Curd Sauce

Fruit salads also require a sauce that will harmonize ordinary cut pieces and combine them into a single self-sufficient ensemble. For this purpose, a delicate and airy, sweet curd sauce is the best suited.

Ingredients: cottage cheese (200 gr), milk (1 cup), sugar, salt.

Cooking method

Rub the cottage cheese with a wooden spoon. We wipe the granular cottage cheese through a sieve, add milk and sugar. The amount of milk is determined by the fat content of the curd. For dry cottage cheese, a little more liquid is required.

And now let's give free rein to imagination: sharpness and piquancy can be added with a pinch of cumin and mustard, tenderness and taste - with vanilla sugar. Would you like to enhance the fruity taste? Add some orange or grapefruit juice - all are good to get the desired effect.

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

- Wine vinegar is quite advisable to replace fruit, and even better lemon juice. Ordinary vinegar can be diluted with wine and water at the rate of 2:1:1.

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

These fillings are universal. They go well with herbs, vegetables, meat and fish. So don't be afraid to experiment and add them to your favorite salads.

By the way, dressings with vinegar can be used as.

recipethis.com

Ingredients

  • 120 ml of vinegar;
  • 240 g mayonnaise;
  • 1 teaspoon of table mustard;
  • 1 teaspoon of sugar;
  • 1 teaspoon chopped onion;
  • 170 g of honey;
  • 1 teaspoon chopped parsley;
  • ¼ teaspoon salt;
  • 120 ml vegetable oil.

Cooking

Mix vinegar, mayonnaise and mustard. Add sugar, onion, parsley, salt and pepper. Whisking constantly, pour in the oil in a thin stream. Stir until smooth.

This dressing can be stored in the refrigerator for a couple of weeks.


tasteofhome.com

Ingredients

  • 180 ml of olive oil;
  • 120 ml red wine vinegar;
  • 1 tablespoon of grated parmesan;
  • ½ teaspoon salt;
  • ½ teaspoon of sugar;
  • ½ teaspoon dried oregano;

Cooking

Mix all ingredients in a jar or bottle with a tight fitting lid. Shake well.

Store the prepared dressing in the refrigerator for no more than a couple of weeks. Shake each time before use.


myculturedpalate.com

Ingredients

  • 2 egg yolks;
  • 2 tablespoons of water;
  • ½ teaspoon salt;
  • a pinch of ground white pepper;
  • 240 ml olive oil.

Cooking

Whisk in a metal ladle or bowl, add water and lemon juice. Place the container in a pot of boiling water so that you get a water bath. Stir the mixture until it thickens.

Then transfer the container with the sauce to a large bowl of cold water and stir for another 2 minutes until it cools.

Put the mixture in a blender, add salt and pepper. While whisking the sauce, gradually pour in the olive oil in a thin stream. You should get a sauce of a uniform consistency.

This mayonnaise can be stored in the refrigerator for several days.


cheapdresses.us

Ingredients

  • 120 g low-fat sour cream;
  • 60 g light mayonnaise;
  • 40 ml skim milk;
  • 1 teaspoon of sugar;
  • 1 clove of garlic;
  • salt - to taste;

Cooking

Mix sour cream, mayonnaise, milk and sugar. Add chopped onion and garlic, salt and pepper. Refrigerate the dressing for at least an hour before dressing the salad.

Garlic dressing can be stored in the refrigerator for no more than a couple of days.


thekitchn.com

Ingredients

  • 120 ml of olive oil;
  • 120 ml balsamic vinegar;
  • 2 teaspoons Dijon mustard;
  • 1 minced garlic clove;
  • 1 tablespoon of honey;
  • 1 teaspoon of salt;
  • ¼ teaspoon ground black pepper.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and place in the refrigerator for at least half an hour. Shake again before use.

Ready dressing will keep in the fridge for a couple of weeks.


allrecipes.com

Ingredients

  • ½ cucumber;
  • 1 clove of garlic;
  • 240 g;
  • 1 teaspoon lemon juice;
  • ½ teaspoon salt;
  • ½ teaspoon ground white pepper.

Cooking

Peel the cucumber, chop it and garlic. Blend all ingredients in a blender until smooth. Chill the dressing in the refrigerator before using, but do not store it there for more than three days.

7. Orange salad dressing


tasteofhome.com

Ingredients

  • 60 ml orange juice;
  • 3 tablespoons of red wine vinegar;
  • 2 teaspoons of honey;
  • 1 ½ teaspoons Dijon mustard;
  • 1 tablespoon of olive oil.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and put in the refrigerator. Shake again before use.


tasteofhome.com

Ingredients

  • 2 cloves;
  • 240 ml of water;
  • 60 ml lemon juice;
  • 1 teaspoon of sugar;
  • ¾ teaspoon of salt;
  • ¾ teaspoon paprika;
  • ¾ teaspoon dried oregano;
  • ½ tablespoon chopped onion;
  • ½ teaspoon dried thyme;
  • 180 ml olive oil.

Cooking

Cut the garlic cloves in half. Blend all ingredients except olive oil in a blender until pureed. Then, while whisking, gradually pour in the oil.

The dressing can be stored in the refrigerator for several weeks.


intelling.us

Ingredients

  • a few feathers of green onions;
  • several sprigs of parsley;
  • 60 ml lemon juice;
  • 60 ml sunflower oil;
  • 60 ml of olive oil;
  • 1 ½ teaspoons sugar;
  • ½ teaspoon mustard powder;
  • ¼ teaspoon salt;
  • ⅛ teaspoon ground black pepper.

Cooking

Chop onion and parsley. Combine all ingredients in a container with a tight-fitting lid and shake well.


massel.com

Ingredients

  • 120 g mayonnaise;
  • 2 tablespoons of sugar;
  • 1 tablespoon of white vinegar;
  • 1 ½ teaspoons mustard.

Cooking

Mix all ingredients until smooth. Ready to store in the refrigerator for no more than a week.


wholesale.com

Ingredients

  • 4 tablespoons lime juice;
  • 3 teaspoons lime zest;
  • 60 ml red wine vinegar;
  • 1 tablespoon soy sauce;
  • 1 tablespoon of honey;
  • 80 ml of olive oil;
  • 1 minced garlic clove;
  • ½ teaspoon paprika flakes or ground red pepper;
  • 1 teaspoon ground cumin;
  • ½ teaspoon salt.

Cooking

Mix all ingredients in a container with a tight-fitting lid. Shake well and refrigerate for at least half an hour. Shake again before use.


wholesale.com

Ingredients

  • 1 clove of garlic;
  • 120 g mayonnaise;
  • 120 ml coconut milk;
  • 1 tablespoon chopped dill;
  • 2 tablespoons chopped parsley;
  • 3 tablespoons chopped green onions;
  • ½ teaspoon salt;
  • ¼ teaspoon ground black pepper;
  • 1 teaspoon apple cider vinegar;
  • 1 teaspoon white wine vinegar.

Cooking

Chop onion and garlic. Mix all the ingredients and refrigerate for half an hour. The sauce can be stored there for several days.


wholesale.com

Ingredients

  • 1 ripe avocado;
  • 60 ml white wine vinegar;
  • juice of a whole lemon;
  • salt - to taste;
  • 180 ml olive oil.

Cooking

In a blender, combine the avocado pulp, vinegar, lemon juice, salt and pepper. While continuing to beat, gradually pour in the oil until you get a smooth consistency.


thekitchn.com

Ingredients

  • 60 g anchovy fillets in oil;
  • 2 cloves of garlic;
  • 3 egg yolks;
  • 1 teaspoon Dijon mustard;
  • 2 tablespoons of lemon juice;
  • 2 tablespoons of olive oil;
  • 120 ml of sunflower oil;
  • 2 tablespoons of grated Parmesan;
  • a pinch of ground black pepper.

Cooking

Chop anchovies and garlic. Beat the yolks, add mustard, anchovies, garlic and lemon juice to them and mix. While constantly stirring the sauce with a whisk, pour in the olive oil. Stir until smooth. Pour in sunflower oil in the same way. Then add cheese and pepper and mix well.

The dressing can be stored in the refrigerator for several days.


allrecipes.com

Ingredients

  • 120 g of natural yogurt;
  • 2 tablespoons of orange juice;
  • ¾ teaspoon fresh grated ginger;
  • ¼ teaspoon salt;
  • 1 teaspoon of sugar;
  • ¼ teaspoon dried;
  • a pinch of cayenne pepper;
  • a pinch of ground cinnamon.

Cooking

Blend all ingredients in a blender until smooth and creamy. Chill the dressing in the refrigerator before using. It can be stored there for no more than three days.


wellnessmama.com

Ingredients

  • ¼ small onion;
  • ½ teaspoon mustard;
  • 1 tablespoon of tomato paste;
  • 80 ml of olive oil;
  • 60 ml white wine vinegar;
  • 1 tablespoon honey.

Cooking

Chop the onion and mix all the ingredients in a blender until smooth.


cavewomancafe.com

Ingredients

  • 2 medium carrots;
  • 240 ml of vegetable oil;
  • 120 ml of rice vinegar;
  • 80 ml soy sauce;
  • 1 tablespoon of sugar;
  • 1 ¼ teaspoons freshly grated;
  • salt - to taste;
  • ground black pepper - to taste.

Cooking

Peel the carrots and cut into small pieces. Blend all ingredients in a blender until smooth. This dressing can be stored in the refrigerator for up to two weeks.


kitchensimmer.com

Ingredients

  • 70 g fresh or frozen raspberries;
  • 60 ml white wine vinegar;
  • 1 ½ tablespoons chopped onion;
  • 120 ml of olive oil;
  • salt - to taste;
  • ground black pepper - to taste.

Cooking

Blend all ingredients in a blender until smooth. Store the prepared dressing in the refrigerator for no more than a couple of weeks. It must be stirred before use.


csmonitor.com

Ingredients

  • ¼ small head of onion;
  • 220 g strawberries;
  • 7 fresh mint leaves;
  • 85 g of honey;
  • 60 ml white wine vinegar;
  • 2 tablespoons of lemon juice;
  • 60 ml vegetable oil.

Cooking

Chop the onion. Mix all ingredients, except oil, in a blender until smooth. Continuing to mix, gradually pour in the vegetable oil. The dressing will keep in the refrigerator for up to three days. It must be shaken before use.


bonappetit.com

Ingredients

  • 125 g peanut butter;
  • 2 tablespoons of rice vinegar;
  • 1 tablespoon of sugar;
  • 1 teaspoon soy sauce;
  • salt - to taste;
  • ground black pepper - to taste;
  • 100 ml of water.

Cooking

Mix all ingredients. You may need a little less water, so don't pour it all in at once. The finished dressing should have a consistency similar to heavy cream. It can be stored in the refrigerator for a couple of weeks.

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

Video with three filling options

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Recipes for original salad dressings

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Caesar salad dressing

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

Ingredients:

  • 2 eggs
  • half a medium lemon
  • 1-2 tablespoons of grated Parmesan
  • 100 head oil
  • 20 g sweet mustard or Worcester (Worchester) sauce

Cooking method:

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

Squeeze the juice of half a medium sized lemon.

Using a knife, split the eggs in half. Pour the liquid part of the egg into a glass of a blender. With a teaspoon, pick out a layer of egg white from the eggshell. Beat the egg mixture well. Add lemon juice and beat again.

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

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

Beating the mass with a blender, pour in a thin stream of olive oil. We continue to whisk everything until a homogeneous consistency is formed, resembling 10% sour cream. Please note that if everything is done correctly, the initial mass after all the stages of whipping should increase in volume by at least one and a half times! This is the Caesar salad dressing! It is advisable to fill them with a salad immediately after preparation. If you decide to leave some of the sauce for the next day, send it to the refrigerator, and re-whisk before using to return the consistency to lightness and airiness.

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

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

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

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Creamy yogurt sauce with herbs

This refreshing, light, vitamin sauce goes well with salads made from fresh vegetables, and in winter it gives freshness to stored vegetables.

Ingredients:

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

Cooking method:

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

Chop one medium onion. Crush a clove of garlic in a garlic maker. Mix onion and garlic with herbs.

To greens with onions and garlic, add 100 low-fat yogurt and 150 g cream. Season the sauce with ground white pepper and salt.

We beat everything in a blender and dress the salad.

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basil dressing recipe

This flavorful and easy-to-make Italian sauce is the perfect accompaniment to almost any dish.

Ingredients:

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

Cooking method:

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

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

In a blender, mix the basil, nuts and garlic. Season with salt and pepper. Pour in the oil carefully. Beat until you get a homogeneous mass.

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

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Salad sauce with honey and poppy seeds

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

Ingredients and preparation method:

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

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

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Dijon mustard salad dressing

Depending on the amount of mustard used, this spicy savory sauce can be made hotter or softer to your liking. A small amount of sugar will also help soften the spiciness of the sauce.

Ingredients:

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

Cooking method:

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

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

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

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

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


Ingredients:

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

Cooking method:

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

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

Remove warm cream from heat. Stir in the egg-cream mixture and heat again, stirring constantly, until the mixture thickens. Add a little vanilla sugar, and as soon as it dissolves, remove the sauce from the heat. You can't boil the cream again! Let the sauce cool down and dress the salad.


You will be surprised, but if even in the most ordinary vegetable salad we replace the mayonnaise or vegetable oil familiar to all of us with a special salad dressing (sauce), then the dish will sparkle with completely different colors, it will become much tastier, more aromatic, and in some cases even healthier. I bring to your attention a small selection of both light, quick and improvised salad dressings, as well as exotic, but sooo delicious!

Versatile salad dressing

Products
100 ml lemon juice
400 ml vegetable oil (your choice, I like corn)
1 tbsp Dijon mustard (prepared mustard)
1 clove of garlic
2 tsp coarse salt (less fine)
1 tsp freshly ground pepper
0.5 tsp honey
3 tsp soy sauce

The proportions of the products in the salad dressing are approximate, I made all the measurements along the way, so do not be afraid to change something or tweak it to your taste.
The main ingredients of salad dressing are oil, lemon juice and mustard. The rest is not important for creating a base, this is for taste.
We shoot into the blender, whack-whack, everything is ready!
Don't have a blender? Garlic through the press, everything in a jar with a lid, and shake well.
The dressing saves me a lot of time in the kitchen, not only as a salad vinaigrette, but also works great as a sauce for roasting vegetables like asparagus, cauliflower or broccoli. Even potatoes drizzled with it will do well in the oven. Chicken or fish - everything takes on an ennobled look and taste.
So, if I don't have time for something else, I boldly take a bottle of this sauce out of the refrigerator, sprinkle what I'm going to bake, throw it in the oven and calmly go about my business without worrying about dinner.
In this regard, I always have such a dressing in the refrigerator, and I cook a lot of it at once (reduce the number of ingredients if you don’t need so much). In a closed glass container, vinaigrette salad dressing is stored for several weeks without losing its taste. It just needs to be shaken periodically, because. the emulsion breaks down over time.

sesame dressing- For me, this sesame salad dressing is simply irreplaceable. I use this dressing for vegetable salads, and also add it to boiled potatoes. Very fragrant dishes are obtained.

Products
Lemon juice - 2 tbsp. l. or
Red or white wine vinegar - 2 tbsp. l.
Olive oil - 4-6 tbsp. l.
Mustard - 1 tsp
White sugar - 1/8 tsp
Honey - 1 tbsp. l.
Fresh ginger (chopped) - 1 tsp
Sesame seed (roasted) - 1 tbsp. l.
Fresh parsley (chopped) - 1 tbsp. l.
Salt and ground black pepper

Place all ingredients in a small deep bowl and whisk well.

If you use this dressing for leaf lettuce, then you need to take 4 tablespoons of oil, and for dressing potatoes it is better to use 6 tablespoons for a given amount of ingredients.

Spicy vegetable salad dressing- from the most ordinary vegetables you can cook an unusual salad. All you need is the "secret ingredient" - the original salad dressing.

Products
Lemon juice - 50 ml
Garlic - 2 cloves
Ground red pepper - 0.25-0.5 tsp
Cumin - 1.5-2 teaspoons
Salt - 0.5 tsp
Vegetable oil (preferably olive oil) - 50 ml
Parsley - 0.5 bunch
This amount of dressing is enough to prepare a salad of 400-500 g of vegetables.

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix juice, garlic, pepper, cumin, and olive oil. Whisk thoroughly with a fork.
Chop the parsley.
Add greens to the sauce, mix. Leave for 10 minutes.
Dressing is great for vegetable and mushroom salads.

Gas station "Kamchatsky"- instead of the usual mayonnaise for vegetable salads, try using this salad dressing with horseradish and yolks based on sour cream.

Sour cream 1 cup
grated horseradish 4 tbsp. spoons
sugar 3 teaspoons
yolk 2 pcs.
lemon 1 pc.
herbs (dill, parsley) to taste

Shake sour cream with yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix.

Sour cream dressing with lemon- suitable for vegetable and fruit salads

Products
Boiled egg (yolk) - 1 pc.
Vegetable oil - 3 tbsp.
Juice of half a lemon
Sour cream 20% - 100 g
Salt - 1 pinch
Pepper - 1 pinch
Sugar - 1 pinch

Remove the yolk from the boiled chicken egg.
Rub the yolk through a sieve.
Pour vegetable oil into the yolk and mix thoroughly.
Squeeze juice from half a lemon.
Add lemon juice, sour cream, salt to the yolk with butter. Season with ground black pepper and sugar.
Mix well.
Sour cream dressing with lemon is ready.

Yogurt and herb dressing- such a green yogurt dressing can be seasoned with salads or served with ready-made main courses.

Products

Mustard - 2 tsp
White wine vinegar - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Fresh parsley (chopped) - 2 tbsp. l.
Green onion (chopped) - 2 tbsp. l.
Tarragon fresh (chopped) - 2 tbsp. l.
Watercress (chopped) - 1 tsp
Salt and ground black pepper

Place mustard, yogurt, vinegar and oil in a food processor or blender. Salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared dressing from yogurt and herbs into a gravy boat.

salad dressing- This yoghurt salad dressing has a delicate texture and excellent flavor. This dressing can spice up any salad.

Products
Natural yogurt - 1 1/4 cups
Mustard - 1 tsp
Lemon juice - 2-3 tbsp. l.
Sunflower oil - 4 tsp
Salt and ground black pepper

Place all ingredients in a food processor, season with salt and pepper. Blend at medium speed until smooth.

Green Onion Yogurt Salad Dressing m - think what would replace the mayonnaise in the salad? Try the yogurt dressing!

Products
Natural yogurt - 125 ml
Lemon - 0.5 pcs.
Green onions - 5-10 g
Mayonnaise - 1 tbsp.
Salt - 0.25 tsp
Ground pepper - 0.25 tsp

Transfer yogurt to a bowl.
Squeeze lemon juice and add mayonnaise.
Salt, pepper to taste.
Chop the green onion. Mix everything thoroughly.

salad dressing- the easiest and most convenient way to prepare salad dressing. You don't even have to wash the dishes!

Vegetable oil 125 ml
sugar 10 g
lemon juice 1 pc.
ground pepper to taste
salt 15 g
mustard on the tip of a knife

Place everything in a bottle, close the cork and shake until the contents turn into a homogeneous mass.

mayonnaise salad dressing This salad dressing will add a touch of sourness to your dish.

Products
Mayonnaise "Provencal" - 100 ml
Sugar - 0.5 tbsp.
Table mustard - 1 tsp
Wine vinegar - 1 tbsp. l.
Vegetable oil - 50 ml
Salt - 1 chip.

Mix mustard with mayonnaise until smooth.
Add sugar, salt. To stir thoroughly.
Pour in wine vinegar and vegetable oil. Lightly beat salad dressing.
Mayonnaise salad dressing is ready. You can make a salad.

Garlic dressing for vegetable salads- vegetable salads are dressed with such a dressing, and you can also pour over herring before serving.

Products
Olive oil - 1/2 cup

Garlic (passed through a meat grinder) - 1-2 cloves
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and black ground pepper

Combine all ingredients in a small container with a tight-fitting lid. Shake well for about 1 minute.
Store in a glass container in the refrigerator (no more than a month).

raspberry vinegar- needed raspberry vinegar for another yummy. I got tired of running around the shops in search of this rarity and decided that if making raspberry vinegar is easy, it's easier to do it yourself... Indeed... =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter .

Products
Fresh raspberries - 200 g
Sugar sand - 1 tbsp. l.
Table vinegar - 500 mg

100 g of raspberries to sort out.
Add granulated sugar.
Mash raspberries with sugar with a fork...
and transfer to the bank.
Warm the vinegar a little and pour over the berries.
Close the jar tightly and leave in a cool place for 2 days.
- Strain the vinegar into a jar and add the remaining raspberries...
Strain the vinegar into a jar and add the remaining raspberries.
Let it brew for another 8-10 days.
Pour into a bottle.
You can store raspberry vinegar at room temperature.

Herbal Vinaigrette Sauce- the recipe is used for dressing salads from fresh vegetables. Vinaigrette sauce is also added to various marinades.

Products
Olive oil or other vegetable oil - 1/2 cup
White wine vinegar or lemon juice - 3 tbsp. l.
Freshly chopped herbs (such as parsley, mint, chives) - 1 1/2 tbsp. l.
Mustard - 1 tsp
Sugar - 1/2 tsp
Salt and ground black pepper

Place all ingredients in a deep bowl and whisk lightly. Add salt or pepper if necessary.
Use Vinaigrette sauce immediately or pour into an airtight container and refrigerate. This dressing can be refrigerated for up to 3 days. Shake the container well before use.

Flavored olive oil- the first time I tried flavored olive oil in a pizzeria. It was supposed to be poured over pizza for spiciness and spice. I was still surprised: "Well, why didn't I think of doing this myself?" I suggest you try!

Products
hot pepper
Bay leaf
Rosemary
Thyme
Sage
Olive oil

1. Wash all components, dry well, otherwise the oil will become moldy.
Dry, not crushed seasonings and peppers are also suitable.
2. Pepper cut into pieces. Place all ingredients in a clean, dry jar.
3. Pour in olive oil. The content must be completely covered.
4. Infuse for at least 1 month. Of course, the longer it takes, the better.
You can use flavored olive oil to dress a salad, to drizzle over pizza or bruschetta. For meat and fish.

Useful dressing for sweet salads- All you need to make this salad dressing is lemon, honey and cinnamon. And, of course, good mood!

Products
Lemon (only juice) - 0.5 pcs.
Honey - 2 tbsp. spoons
Cinnamon - 0.25-0.5 tsp

Cut the lemon, squeeze the juice from one half. We add honey.
Mix thoroughly and add cinnamon.
Such a dressing can be poured over a salad of apples, carrots, kiwi, bananas. You can also use sweet salad dressing as a sauce for casseroles or pancakes.

French vinaigrette sauce- the recipe is classic, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it is also great with vegetables (like green beans or boiled potatoes), fried chicken or fish, and many other dishes.

Products
Wine vinegar (balsamic vinegar or lemon juice) - 1/4 cup
Mustard (Dijon) - 1 tbsp. l.
coarse salt
Freshly ground black pepper
Sugar
Extra virgin olive oil - 3/4 cup
*
Optionally, add any of the following to the main sauce:
Crushed garlic - 1/2 clove
Green onions, chopped - 1/4 cup
Cheese - 1/4 cup grated parmesan (if lemon juice is in the sauce)
or 1/2 cup crumbled blue cheese
Fresh greens (thyme, parsley, tarragon), chopped - 2 tbsp. l.

In a small bowl, mix vinegar with mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
Slowly adding the olive oil, beat the mixture for a few minutes until emulsified. (You can mix the ingredients in a blender, or by shaking them in a sealed jar.)
Store the vinaigrette in an airtight container in the refrigerator (up to 2 weeks). Shake before use.

Products
Red wine vinegar - 1/4 cup
Dijon mustard - 1 tbsp. l.
Table salt - 1/4 tsp.
Black ground pepper - 1/4 tsp.
Extra virgin olive oil, first cold pressed - 1/2 cup

In a small bowl, combine vinegar, mustard, salt and pepper, beat well with a whisk.
Then, without ceasing to beat, add olive oil, beat until smooth. Makes 3/4 cup sauce in total.
Pour the vinaigrette sauce (vinaigrette dressing) into a tightly sealed container and refrigerate (classic vinaigrette sauce can be stored in the cold for up to 3 days).

Products
sunflower oil 300 g
egg yolk 3 pcs.
table mustard 50 g
vinegar 3% 650 g
sugar 50 g
ground pepper to taste

Table mustard, raw egg yolks put in a bowl, add salt, sugar and grind with a spatula. Then, with continuous stirring, pour in the oil in a thin stream and beat in the same way as the mayonnaise sauce, then dilute with vinegar and strain.

Mustard dressing for salads- will successfully replace mayonnaise and allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 teaspoons
vinegar 3% 1 cup
sand sugar 0.5 tbsp. spoons
salt to taste
ground black pepper on the tip of a knife

Put raw yolks in a saucepan, add mustard, sugar, pepper, salt to them and grind it all well until a homogeneous mass is formed.
Then pour in the chilled vegetable oil in a jet, continuously stirring with a paddle in one direction until an elastic mass is formed. Dilute the resulting mass with vinegar.
Strain the mustard salad dressing.

Oil-vinegar dressing

Products
vinegar 3% -1 tbsp. spoon
vegetable oil 3 tbsp. spoons
greens finely chopped 3 tbsp. spoons
ground pepper to taste
salt to taste

Dissolve salt in vinegar and mix with oil. Close the lid and leave for 15-20 minutes. Pour greens with boiling water, drain the liquid immediately. Put the steamed greens in a mixture of vinegar and oil and mix thoroughly.

mustard dressing

Products
vegetable oil 150 g
yolk 2 pcs.
mustard 25 g
vinegar 3% - 250 ml
sugar 25 g
salt 10 g

Mustard and raw egg yolks put in a glass, porcelain or enamel bowl and grind. Add salt and sugar and mix thoroughly. Whisking constantly, pour in the oil in a thin stream. Then pour in the vinegar, put the pepper and mix again. You can add 2-3 tbsp. spoons of thick sour cream. The taste of the dressing will become softer.

Salad dressing with sour cream

Products (for 1 serving)
vegetable oil 125 g
vinegar 125 g
sugar 1 teaspoon
salt 0.5 tsp
pepper 1 pinch
sour cream 0.75 cups

Mix sugar, salt, ground pepper, dilute with table vinegar and add vegetable oil. At the end, add 3/4 cup sour cream.

french gravy

For 4-6 servings you will need:
- 125 ml of vegetable oil;
- 1 teaspoon of sea salt;
- 4 tbsp. freshly squeezed grapefruit or orange juice
- 2 chopped tomatoes
- 1 tablespoon fresh fennel or 1/2 teaspoon dried fennel
- 1/4 teaspoon of pepper.
Add any chopped fresh herb or seeds like cumin.
Place all ingredients in a bowl or screw-on jar and mix or shake until combined.

salad dressing- a great option for dressing a salad of vegetables, meat or potatoes.

Products
Medium fat mayonnaise - 3/4 cup
Ketchup without additives - 1/4 cup
Fresh parsley leaves - 2 tbsp. l.
Onion (chopped on a fine grater) - 1 tbsp. l.
Worcestershire sauce - 1/4 tsp
Mustard powder - 1/4 tsp.
Hot sauce (tabasco type) - 3 drops

Place mayonnaise, ketchup, parsley, onion, Worcestershire sauce, mustard powder and hot sauce in a blender.
Pulsate until a homogeneous mass is obtained.
Pour the sauce into a pitcher or glass jar, seal tightly, and refrigerate the salad dressing.
Salad dressing can be kept in the refrigerator for up to three days.

Nut and garlic dressing

Products
walnut kernels 20 pcs.
garlic 0.5 heads
white bread 100 g
vegetable oil 0.5 cup
grape vinegar 1 teaspoon
or lemon (juice) 0.5 pcs.

Pound the peeled kernels in a porcelain mortar, add chopped garlic, grind until a uniform mass is obtained. Then add white bread soaked in water and squeezed out (without crusts) and carefully grind this mass in an enamel bowl, gradually adding vegetable oil. When the mass thickens, pour in lemon juice or grape vinegar and mix again.

Refueling in Warsaw

Products
sour cream 0.5 cup
eggs 2 pcs.
sugar 4 teaspoons
salt 0.5 tsp
lemon 1 pc.
greens to taste

Whisk sour cream with eggs, add salt, sugar and lemon juice. Add chopped dill and green onion, mix

Garlic sauce with herbs- an excellent garlic sauce will decorate and enliven meat and fish dishes.

Products
Garlic - to taste
Greens (dill, parsley, cilantro, basil, arugula) - to taste
Mayonnaise - to taste

Peel and crush the garlic in a garlic maker.
Wash and finely chop the herbs.
Add mayonnaise and mix everything thoroughly.

Vinegar infused with lemongrass, ginger and garlic- such fragrant vinegar will complement vegetable salads well and is perfect for meat marinades

Products
Lemongrass - 2 stalks
Garlic (peeled) - 3 cloves
Ginger (chopped) - 1 tbsp. l.
Rice wine vinegar - 1 cup

Wash and dry lemongrass. Finely chop. Cut garlic cloves into halves.
Lemongrass, garlic and ginger put in a glass container.
In a saucepan over medium heat, heat the vinegar to a boil. Remove from heat, cool to room temperature, pour into a jug with ingredients. Leave to cool completely, cover and place in a dark, dry place. Use at least 2 weeks later.

salad dressing- this universal salad dressing is suitable for any vegetable salads, and you can also serve this salad dressing for second courses as a sauce.

Products
Mayonnaise 60% fat - 1/2 cup
Sour cream 15% fat - 1/4 cup
Fresh parsley leaves - 1/2 cup
Red wine vinegar - 1 tbsp. l.
Anchovy paste - 1 tsp
Freshly ground black pepper to taste

In a blender, combine mayonnaise, sour cream, parsley, vinegar, anchovy paste and 1/4 teaspoon black pepper. Puree until pasty. Pour the prepared sauce into a tightly sealed container. Store salad dressing in the refrigerator for up to three days.

salad dressing

From mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, taken to taste, prepare salad dressing, pour salad and serve immediately.

Dressing with herbs and lemon juice

Products
vegetable oil 100 g
vinegar 3% - 50 g
lemon 50 g
dill greens 20 g
or parsley greens 20 g
sugar to taste
ground black pepper to taste

Vinegar is combined with squeezed lemon juice, mixed with vegetable oil, finely chopped herbs and adjusted to taste with salt, sugar and ground pepper.

salad dressing

Products
onion 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% - 75 g
olive oil 85 g
salt 3 g
coriander greens to taste

Rub boiled egg yolks through a sieve, mix with dry mustard, salt, pepper and finely chopped onions, dill, coriander, capers. Vinegar, olive, corn or sunflower oil carefully change and pour the prepared mixture, mix again

Refueling

Products
walnut 0.25 cup
or pine nuts 0.25 cups
fresh basil 1 cup
garlic 1 clove
lemon juice 0.25 cup
olive oil 0.25 cup
water 0.25-0.7 cups

Finely grind in a blender: 1/4 cup fresh walnuts or pine nuts.
Add to blender and blend with nuts until smooth: 1 cup fresh basil leaves, chopped, 1 small garlic clove, 1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1/4 - 2/3 glass of water.

Salad dressing "Wild West"
in a plastic container, mix 1/2 stack of kefir, 2 tbsp. light mayonnaise, 2 tbsp lemon juice, 1 tsp. apple cider vinegar, a little tabasco sauce, 1 crushed garlic clove and 1 tbsp chopped cilantro. Close the container tightly with a lid and shake well.

Salad dressing "Hippie"
1/2 cup shredded carrots, 2 tbsp Japanese rice wine, 2 tbsp red wine vinegar, 1 tsp chili sauce, 1 tsp minced ginger root, 450g soft tofu 1 crushed small garlic clove

Salad dressing "Asian citrus"
mix 2 tbsp peanut butter, 1 tbsp sesame oil, 2 tbsp wine vinegar, 4 tbsp freshly squeezed orange juice, 2 tbsp each lemon juice, soy sauce, honey and mustard

Salad dressing "Tahini"
Grind in a blender 1 cup of grated carrots, 1/4 cup of sesame paste, juice of 2 lemons, 1 tbsp of honey. Salt to taste

Salad dressing "Old ranch"
mix 1/2 cup low-fat kefir, 2 tbsp light mayonnaise, 1 tbsp apple cider vinegar, 1 crushed small clove of garlic, 1 tbsp finely chopped greens (basil, parsley, cilantro, thyme), 1/2 tsp mustard and a pinch Chile

MORE REFILLS:
1) I buy an avocado and wait for it to ripen. I don’t take stone ones, I take round ones and with a hint that they will someday soften. I wrap it in a bag with an apple or a banana so that they ripen as soon as possible. this is the most whole fatty product, in a blender I add water and garlic or salt and water, or soy sauce, just a drop and water again, a decent amount of sauce is obtained. If you plan to eat the salad not immediately, then with lemon juice - otherwise the avocado sauce will darken on the surface.

2) juicy and light dressings: just grind an orange or persimmon in a blender - with or without spices. In season, strawberries and berries are also perfect.
I pour grated root vegetables or salad greens, such as spinach, with this dressing. I add banana slices or a couple of dried fruits - for a sweet tooth -)

3) thick and sweet dressings made from banana, ground up neat, or with a spoonful of lemon juice or spices, from curry and chili to cinnamon and cardamom. According to a separate diet, it is better to season greens and vegetables with sweets, not protein foods.

4) if you want a very "nutritious" then I take coconut milk, almond paste or cashew paste with water, goat yogurt or mature coconut, which costs a penny in Ashana, the main thing is to choose the one where the liquid is still splashing - and grind it at home with water - with beets it's just class and looks very nice .. winter -))

5) in the summer I take raw yolks (chickens from a neighbor) - with parsley and tomatoes it is very tasty, although simple .. but lecithin in the yolks, it seems to me that this is good.

6) rather than about dressing, but about the salad itself: I made a rule of vegetable salads to maintain my figure, but it’s still too lazy to plan carrots, beets and zucchini, of course - for me a cool option is to grind fresh cauliflower in a combine - it turns out " rice" in 30 seconds, and it is already very tasty to fill it with any thick natural sauce from this list

Examples of delicious combinations:

Crushed orange sauce with coriander powder and black pepper (e.g. grated beetroot, beetroot and prunes/dried persimmons)
- sauce from ground persimmon or banana: spicy - with chili, spicy - with curry and ginger, sweet - with cinnamon or ground cardamom, nutmeg powder, with a drop of lemon juice
- hearty avocado sauce ground with water and sea salt, a drop of lemon juice. Optional: with garlic, parsley or dill, with a drop of soy sauce
- complete imitation of boiled beets in mayonnaise:
sauce: grind 1 avocado with a tablespoon of honey, 2 tbsp. lemon juice, 2-3 cloves of garlic and sea salt, pepper to taste
Grate 2 small beets, finely 2-3 stalks of celery, optionally sprinkle with walnuts, season with sauce, let stand for 1-2 hours: during this time, the beets will soften, as if boiled, and soak
* in this salad, kelp or wakame seaweed is quite appropriate, both options are great to always have on hand - they are stored for a long time, rich in iodine and other trace elements

The most hearty nut butter or soaked nut butter sauce: grind almond or cashew butter with water, soy sauce, a dash of lemon juice, pepper, mustard, ground nutmeg or curry (for example, combining cashew butter with lemon sour, mustard and nutmeg nuts will give a hearty and completely natural imitation of mayonnaise, although lemon sourness and nutmeg are enough for me).

The most delicate sauces are made with cashew paste, the healthiest ones are probably with almond paste, because, among other things, almonds are one of the best sources of calcium in nature and a good source of many other micro and macro elements and fats that are needed to it was satisfying - in a natural concentration.

Almond paste + water + cinnamon and salt + optional, roasted until soft pumpkin (for example, boiled broccoli or green beans) -- TERRIBLY DELICIOUS
- cashew paste dressing with lemon juice, water and nutmeg (for example, on steamed green beans, on grated carrots)
- almond paste dressing with garlic and soy sauce (on cauliflower ground to the state of "couscous", with olives, apple slices, soaked for 5 minutes with wakame seaweed // almond paste dressing perfectly softens the sharpness of fresh cabbage or sprouts, balances the sharp taste of sauerkraut cabbage)
- cashew paste dressing with water or soy sauce, a drop of lemon juice and bell pepper or paprika (I also tried it - an indescribably cool combination!)

* Lest you say I'm talking about rare ingredients here, you can now find nut butter in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame, sunflower seeds will do - they are soaked for several hours and then ground with water and spices to the state of the sauce, but for me it's already too dreary -))

Pine pesto: grind pine nuts, without soaking, with basil, water and garlic (you get "pesto", which is customary to season zucchini, grated lengthwise "for pasta")

Grind sunflower seeds or cashew paste with water, a little dry mustard and lemon juice (in a salad it will turn out similar to mayonnaise: for example, with celery, apples, boiled broccoli and bell peppers)

Flax sauce (first grind a tablespoon of flax into powder, pour 3 tablespoons of water and let it brew for 15 minutes to several hours, then grind again

Sauce for the tropics: from a young coconut (the less liquid - the closer to "yogurt") ground with lemon juice, chili pepper .. why not pineapple or mango (in a small amount - as a dressing for cauliflower or salad greens, in in a more diluted form, the same dressing is suitable on the contrary, as the basis for a stew with crispy salad greens, sprouts, bell peppers (while I was sitting in Russia, this part seemed like this .. "well, well .." But for two weeks in Tae, this topic became a world of discovery)

Coconut dressing for the middle lane: the pulp of a mature coconut (any hypermarket, choose coconuts in which all the "eyes" on the top are black, without mold, the liquid should be noticeably splashing inside) grind with water or coconut water to the density of yogurt, cinnamon cardamom, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons - very beautiful and satisfying, the texture resembles beets with homemade cottage cheese .. you can acidify such a sauce in the likeness of yogurt by adding a spoonful of sour milk to it and holding in warmth)

Warm sauce of boiled broccoli or green beans: IT turned out to be JUST SUPER! boil frozen broccoli or green beans in a double boiler and grind with water, nutmeg, a tablespoon of cashew paste. By reducing the amount of water, you can turn this sauce into the most delicate pate for pancakes or bread, and in a dietary reading, it’s great to stuff bell peppers with this pate or roll salad greens.

Pesto sauce made from fresh broccoli inflorescences, ground with avocado in a powerful blender (optional: with soy sauce or a more useful analogue, like bragg's liquid aminos, garlic, a drop of lemon juice, nutmeg)

Warm sauce of ground baked eggplant (whole eggplant is baked in a toaster until soft, then ground without skin. Very tasty with fresh or lightly roasted tomatoes, garlic and chopped parsley, boiled rice)

Raw poultry yolks (sounds odd to say the least - but actually delicious with herbs and tomatoes, for example, and yolks are a good source of B12 and whole, unprocessed fats)