What are the healthiest salad dressings for weight loss? Discover the top 8 options recommended by registered dietitians to support your healthy eating goals.

The Importance of Healthy Salad Dressings

Salads can make a fantastic foundation for a healthy diet, but it’s all too easy to undermine their nutritional benefits by using the wrong toppings, particularly when it comes to salad dressings. The right dressing can elevate a simple salad into a nutritious and delightful meal, while the wrong one can turn it into a sugar- and salt-laden indulgence.

To help you make the healthiest choices, we’ve consulted with registered dietitians to identify the top 8 salad dressings that are not only delicious but also support weight loss and overall wellness. By understanding the role of different fats, calories, and other key nutrients, you can confidently build salads that are both satisfying and slimming.

The Role of Fats in Healthy Salad Dressings

Contrary to outdated beliefs, not all fats are the enemy when it comes to weight management. In fact, the body needs certain types of fats to function properly. The key is to focus on the healthier varieties, such as:

Monounsaturated Fatty Acids (MUFAs)

These are found in oils like olive, canola, and peanut, as well as in avocados and most nuts. MUFAs offer numerous health benefits and can be part of a balanced, weight-loss-friendly diet.

Polyunsaturated Fats (PUFAs)

PUFAs are present in plant-based oils like safflower, corn, sunflower, soybean, sesame, and cottonseed. They include essential omega-3 fatty acids that are crucial for proper cell function.

While it’s important to limit unhealthy fats like trans fat and closely monitor your intake of saturated fat, incorporating the right kinds of fats through salad dressings can actually support your weight loss efforts.

Calories and Portion Sizes Matter

Even healthy fats are calorie-dense, containing 9 calories per gram compared to just 4 calories per gram for carbohydrates and protein. When choosing a salad dressing, it’s crucial to pay attention to the calorie count and serving size.

Registered dietitian Judy Caplan recommends aiming for fewer than 45 calories per tablespoon, though you can go slightly higher for the right type of fat. It’s also important to keep an eye on added sugars, with a goal of less than 5 grams per serving, and sodium, which should be below 115 milligrams (5% of the daily value) per serving.

The 8 Healthiest Salad Dressings for Weight Loss

With these guidelines in mind, let’s explore the top 8 salad dressings recommended by registered dietitians for weight loss and overall health:

1. Olive Oil and Vinegar

Can it get any simpler? A classic combination of extra-virgin olive oil and your choice of vinegar (balsamic, red wine, apple cider, etc.) makes for a wonderfully flavorful and nutritious dressing. Olive oil is rich in MUFAs, while the vinegar provides a tangy kick without added sugars or sodium.

2. Avocado Oil Dressing

Avocado oil is another excellent source of MUFAs and pairs beautifully with a variety of acidic ingredients like lemon juice, apple cider vinegar, or even balsamic. The creamy texture of avocado oil can also help satisfy cravings for richer dressings.

3. Greek Yogurt-Based Dressings

Swapping out mayonnaise or sour cream for nonfat or low-fat Greek yogurt creates a dressing that is high in protein, low in calories, and still deliciously creamy. Try a yogurt-based ranch, Caesar, or green goddess dressing.

4. Tahini-Lemon Dressing

Tahini, a paste made from ground sesame seeds, provides a rich, nutty flavor and a dose of healthy PUFAs. Paired with fresh lemon juice and a touch of honey, it makes for a tangy-sweet dressing that complements a wide variety of salads.

5. Pesto Dressing

Basil pesto is not only a delicious topping but also a fantastic salad dressing. The combination of extra-virgin olive oil, pine nuts, Parmesan, and fresh herbs delivers MUFAs, PUFAs, and a flavor boost that elevates any salad.

6. Citrus Vinaigrette

Freshly squeezed citrus juice, like orange, lemon, or grapefruit, paired with a touch of olive oil, makes for a bright, tangy dressing that complements salads featuring fruits, vegetables, and lean proteins.

7. Herb-Infused Dressings

Herbs not only add flavor but also provide antioxidants and other beneficial plant compounds. Try dressings made with fresh herbs like basil, parsley, cilantro, or dill, combined with a healthy oil and acid like vinegar or lemon juice.

Putting It All Together

By focusing on salad dressings that are rich in healthy fats, low in calories and added sugars, and moderate in sodium, you can transform your salads into nutritious, weight-loss-friendly meals. Experiment with these 8 delicious and dietitian-approved options to find your new go-to favorites.

8 Healthiest Salad Dressings for Weight Loss

Salads make a healthy foundation for any diet, but it’s all too easy to make a bowl of greens sugar- and salt-laden (aka unhealthy) with the wrong toppings. At the same time, to support this healthy meal habit, you want choices that tantalize your taste buds, says Judy Caplan, RD, author of GoBeFull: Eight Keys to Healthy Living, who is in private practice in Vienna, Virginia.

Although it’s always the best option to whip up healthy salad dressings at home from vinegar, herbs, and a healthy oil, it is also easy enough to find a healthy, tasty store-bought kind — if you read the nutritional facts label carefully.

RELATED: 7 Foods With More Sugar Than You Think

First off, let’s talk fat. It’s not the enemy! The truth is, the body needs fat to function, and there are several fats used in the best salad dressings that provide amazing health benefits, including:

Monounsaturated Fatty Acids (MUFAs) These are found in olive, canola, and peanut oil, as well as in avocados and most nuts, according to the Harvard TH Chan School of Public Health.

Polyunsaturated Fats (PUFAs) These are found in other plant-based oils, like safflower, corn, sunflower, soybean, sesame, and cottonseed oils, notes Harvard. Omega-3 fatty acids are polyunsaturated fats that are necessary for proper cell function, according to the National Institutes of Health (NIH).

On the flip side, the AHA recommends avoiding unhealthy fats, such as trans fat, and limiting saturated fat to 5 to 6 percent of your daily calories or less. Instead, choose those healthier MUFAs and PUFAs. Check the Nutrition Facts label and ingredient list when selecting your healthy salad dressings to make sure they contain good fats, but keep in mind the calorie counts.

All fats are more calorie-dense than carbohydrates and protein — fat of any type contains 9 calories per gram, while carbs and protein contain only 4 calories per gram, according to the AHA. Adjust your diet choices to use good fats instead of other foods — not as an addition to your daily menu.

Here’s what else to keep in mind:

Calories Aim for fewer than 45 calories per tablespoon (tbsp), suggests Caplan, that for the right kind of fat, you can go a bit above this threshold.

Added Sugar Shoot for fewer than 5 grams (g) of sugar per serving at maximum, says Caplan.

Sodium Kelsey Lorencz, RD, a nutrition coach in Saginaw, Michigan, suggests looking for a dressing with less than 5 percent of your daily value (DV) of sodium — that’s 115 milligrams (mg) — per serving. If the DV is higher, you may want to choose another dressing, or eat less than the serving size, she adds.

RELATED: Good vs. Bad Fats: Everything You Should Know About Fats and Heart Health

Luckily, we’ve made choosing a healthy, weight-loss-friendly dressing easy for you. Here are eight registered dietitian–endorsed bottles to consider adding to your lunch rotation:

The Best of the Light Salad Dressings

Keep your salad luscious and low-fat

Ahh, salads. Cool, colorful, crispy, and super-healthy … sometimes.

The truth is that not all salads are created equal, nutritionally speaking. There are basically two nutrition issues with salads:

• Are they packed with high-nutrition, low-calorie goodies?
• Are they loaded down with fatty, higher-calorie dressings?

Obviously, you want the answer to the first question to be a resounding “YES!” and the answer to the second to be “No way!”

Start building your better salad with darker-colored greens, like spinach, romaine lettuce, and chicory, which tend to have the biggest dose of important nutrients and phytochemicals. You can also tip the nutrition scales by adding other nutrient-rich fruits and veggies to your salad (kidney beans, carrots, broccoli, tomatoes, etc.).

Once you’ve put together a nutrient-rich salad, the trick is not to make it a high-fat one by adding fatty extras like croutons and cheese, or by drenching it with high-fat dressing. If you follow that rule, eating plenty of salads not only adds nutrition but helps to keep your diet ­ and you — low in fat.

“The bottom line is that low-fat diets that are loaded with vegetables and fruits and other high-fiber, low-calorie foods may indeed help keep the pounds off,” says Bonnie Liebman, MS, nutritionist for the Center for Science in the Public Interest.

Liebman puts regular salad dressing in the same category as other fat-filled “extras” like mayonnaise, cream cheese and butter. If you aren’t convinced, consider these numbers:

• Just 2 tablespoons of Girard’s regular Caesar dressing has 150 calories and 15 grams of fat.
• Just 2 tablespoons of Wishbone Chunky Blue Cheese has 160 calories and 17 grams of fat.
• Just 2 tablespoons of Hidden Valley Ranch contains has 140 calories and 14 grams of fat.

So what kind of dressing should you use? According to Jennifer Anderson, managing editor of the Allrecipes.com recipe website, there are two basic types of salad dressings: creamy and vinaigrette.

“The creamy style has a base of sour cream, mayonnaise, buttermilk, heavy cream, yogurt, or some combination of ingredients, while vinaigrettes have a base of oil and vinegar,” says Anderson.

Although a variety of dressings is always welcome, oil-and-vinegar based dressings, for the most part, have the nutritional advantage. A study published in the American Journal of Clinical Nutrition in 2003 found that women who used oil-and-vinegar salad dressings frequently (at least five times a week) had a 50% lower risk of fatal coronary artery disease than those who rarely ate this type of dressing. This link persisted even after the researchers adjusted for heart disease risk factors and consumption of vegetables.

The good news is that whichever type of dressing you prefer, you can find good-tasting, lower-calorie versions in every supermarket. Here are six tasty, store-bought dressings we tested, all with 8 grams or less of fat per 2 tablespoons:

• Hidden Valley Ranch Light
• Ken’s Steakhouse Lite Raspberry
• Wishbone Red Wine
• Wishbone Raspberry Hazelnut Vinaigrette
• Newman’s Own Lighten Up! Light Balsamic Vinaigrette
• Newman’s Own Lighten Up! Lowfat Sesame Ginger

But the list certainly doesn’t end there. In the table below, you’ll find dozens more bottled dressings that meet our “light” criteria of 8 grams or less of fat per serving, along with calorie counts (dressings with more sweeteners are higher in calories) and sodium tally (look for those with 300 mg or less). We’ve also listed the type of oil used to make the dressing. If you choose types with canola or olive oil, you’ll be getting the healthier monounsaturated fat, and, in the case of canola oil, good-for-you omega-3 fatty acids as well.

Of course, choosing the right salad dressing is only half of the battle. It’s just as important to pay attention to the amount of dressing you add. The serving size on the label of your salad dressing may say 2 tablespoons, but lots of people use twice that amount. (If you’re eating out and order your dressing on the side, use the small spoon and measure about three spoonfuls over your salad. This will get you about 1 1/2 tablespoons of dressing.)

*Tested and recommended.

Make Your Own Dressings

If you’ve got a few extra minutes, dressings you make yourself can be even more delicious than the store-bought kind, and you have total control over the ingredients. Here are recipes for two light salad dressings you probably won’t see on the supermarket shelf.

Japanese Restaurant Salad Dressing

Journal as: 1 teaspoon oil

1/4 cup chopped onion
2 tablespoons canola oil or peanut oil
2 1/2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon minced fresh ginger root
2 tablespoons minced celery
1 tablespoon ketchup
2 teaspoon light soy sauce
2 teaspoons light corn syrup or honey
2 teaspoons lemon juice
1/2 teaspoons minced garlic
1/8 teaspoon salt (add more to taste if desired)
1/8 teaspoon ground black pepper

• Add all the ingredients to a small food processor or blender. Pulse on high speed for about 30 seconds, or until well-pureed.
• Pour into serving container, cover, and refrigerate until needed.

Yield: 14 tablespoons (7 servings)

Per 2-tablespoon serving: 48 calories, 0.3 g protein, 3.1 g carbohydrate, 4 g fat, 0.3 g saturated fat, 0 mg cholesterol, 0.2 g fiber, 79 mg sodium. Calories from fat: 73%.

Roasted Red Pepper Vinaigrette

Journal as: 1 teaspoon oil

3/4 cup bottled roasted red pepper pieces, drained
2 tablespoons olive oil
2 tablespoons fat-free sour cream
2 tablespoons red wine vinegar
1 tablespoons light mayonnaise
1 tablespoon shredded Parmesan cheese
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
Salt and pepper to taste

• Add all ingredients to a small food processor or blender. Pulse about 20 seconds, until mixture is mostly smooth and ingredients are well-blended.
• Pour into serving container, cover, and refrigerate until needed.

Yield: 1 1/4 cup (10 2-tablespoon servings)

Per 2 tablespoons: 36 calories, 0.4 g protein, 1.6 g carbohydrate, 3.2 g fat, 0.5 g saturated fat, <1 mg cholesterol, 0. 2 g fiber, 16 mg sodium. Calories from fat: 79%.

The Healthiest Salad Dressings, Ranked By Nutritionists

Salads can be a great source of healthy fats, fiber, protein and other nutrients, but things can quickly go downhill with additions like fried foods ― croutons and bacon, we’re looking at you ― and the all-important dressing. While drenching your kale salad with ranch might make it more delicious, you’re simultaneously dialing down its health benefits.

Store-bought dressings are often high in saturated fat, sodium, added sugar and calories, in addition to artificial colors, flavors and preservatives. And it all adds up ― while a typical serving size is 2 tablespoons, it’s not uncommon for people to use more.

“Getting familiar with serving sizes and having measuring spoons and cups at home is a good way to practice so that eventually you can eyeball correct portions in order to keep them in check,” Rebecca Ditkoff, a registered dietitian and founder of Nutrition by RD, told HuffPost.

We chatted with three nutritionists to gain some insight into what makes a salad dressing healthy or unhealthy, and asked them to rank some of the nation’s most popular varieties.

The healthiest salad dressings are the simplest ones

“The best salad dressings are typically very simple with few ingredients,” Pegah Jalali, a registered dietitian at Middleberg Nutrition, told HuffPost. “You always want to focus on the first few ingredients [and] avoid a salad dressing with ingredients that you cannot recognize like phosphoric acid, calcium disodium EDTA and artificial flavors.”

Jalali lists vinegars, oils and spices found in a typical home kitchen as solid core ingredients. Her store-bought salad dressing of choice is Primal Kitchen’s green goddess dressing. “It’s made with minimal ingredients and uses health-supportive ingredients including avocado oil, [plus] it has no added sugars and is delicious,” Jalali said.

Making your own dressing allows you to control fat, sugar and sodium content

Ditkoff’s favorite salad dressing is a balsamic-Dijon dressing that she makes at home in minutes using just a handful of ingredients: 1/2 cup extra virgin olive oil, 1/2 cup balsamic vinegar and 1 teaspoon Dijon mustard, plus salt and pepper to taste. “Not only is it easy to control the quality of ingredients and EVOO used, but it is also so much cheaper to make your own dressing,” Ditkoff said.

As a store-bought alternative, she recommends Stonewall Kitchen’s olive oil and balsamic dressing. “It only contains four ingredients (olive oil, balsamic vinegar, spices and garlic) and it tastes great on almost any kind of salad or as a marinade for chicken,” she said.

Note the serving size, sodium content, saturated fat and added sugars

“Most Americans consume more than 3,400 milligrams of sodium when the recommendation by the Dietary Guidelines for Americans is consuming less than 2,300 milligrams of sodium,” said Jonathan Valdez, owner of Genki Nutrition and spokesperson for New York State Academy of Nutrition and Dietetics. He added that according to the American Heart Association, saturated fat should be no more than 5 to 6 percent of your total caloric intake. For a 2,000-calorie diet, this equals 120 calories or 13 grams of saturated fat.

Valdez likes miso or miso-ginger dressing. “Miso is a good source of B vitamins, folic acid, and vitamin K and E,” he said. “Because of its fermented makeup, it also has positive benefits for the gut, which more research is suggesting could assist with managing inflammation and overall wellness.”

The ranking

Below is a compiled ranking based on the input provided by these nutritionists. Specific brands were chosen for the purpose of comparison.

Ditkoff pointed out that what’s “healthier” can vary depending on each individual’s nutritional needs and past medical history. “For example, a person with diabetes would want to watch out for added sugars, whereas someone with hypertension would want to keep an eye on the sodium per serving,” Ditkoff said.

The pantry staple extra virgin olive oil was the top choice for Ditkoff and Jalali. “The rest [of the dressings] are really similar as they are all made using poor quality oils and contain too much sodium and many other ingredients that are unnecessary,” Jalali said. While EVOO has the highest amount of calories (240 calories in a 2 tablespoon serving), its health benefits and clean ingredient list make it a winner.

Blue cheese and balsamic vinaigrette trail just behind EVOO. With the addition of yogurt, the Bolthouse blue cheese dressing was the lowest in calories and fat content (35 calories and 2.5 grams of fat), and Ken’s balsamic vinaigrette ranked high thanks to its recognizable ingredients list and relatively low calorie count (90 calories).

Ranch and French dressing were ranked the unhealthiest options of the bunch because of their high sodium (260 milligrams and 240 milligrams, respectively) and fat content (14 grams in ranch including 2.5 grams saturated fat, and 15 grams in French with 1 gram saturated fat).

For the ranch lovers out there, don’t despair. Valdez said that the ranking “shouldn’t deter you from eating vegetables with dressing, especially if it will help you meet the USDA’s recommendation of 5-9 servings of fruits and vegetables.” To help minimize the amount of dressing you consume, he suggested eating your salad with dressing on the side and dipping each bite.

Make Your Salad Weight-Loss Friendly With These Healthy Dressings

There is no denying the fact that one of the healthiest foods to shed kilos is salads. Not only are they low in calories, but also quite rich in the fibre content. Salads undoubtedly make up a bowlful of nutrient-dense foods like sprouts, boiled chicken, eggs, beans, healthy greens etc. However, the health quotient of salad tends to go down as soon as we add dressings in it. Salad can be diet food only if you select the dressing carefully. According to Dr. Shikha Sharma’s book ‘101 Weight Loss Tips’, “Green salads with a plain dressing of lemon juice, olive oil or vinegar and salts is diet-friendly. But dressings like mayonnaise, white sauce, French dressing and Italian dressing have high-fat content and do not classify as diet food.”

Here Are Few Healthy Dressings That May Help You In Your weight Loss Journey:

1. Lemon Juice and Olive Oil Dressing

This basic dressing goes well with almost all kinds of salads. Lemon and olive oil both are perfect to enhance the flavour of the salad, without adding on the calorie load. However, one must use olive oil in moderation.

2. Greek Yogurt Dressing

If you want your dressing to be a little thick and creamy, you can go for Greek yogurt. Greek yogurt is full of nutrients and can be easily consumed in the form of a salad dressing, without worrying about its fat content.

3. Balsamic Vinegar Dressing

Balsamic vinegar is a fairly low-calorie food and may help you lose weight if used as part of a reduced-calorie meal plan. It is sure to enhance the flavour of your salad. It can also be used as a marinade for chicken, tofu, roasted vegetables etc.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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The 10 Healthiest Low-Calorie Salad Dressings, Per Nutritionists

Dressing either makes or breaks a salad. Unfortunately, many creamy, delicious options pack tons of calories and sugar—while lots of low-calorie salad dressings have about as much flavor as…water.

You’re not doomed to eating sad salads, though. The trick is to find a dressing option that balances calories, ingredients, and flavor.

It all starts with the right fats. “I like dressings in which the fat source is a whole food-based, unadulterated oil, such as olive or canola oil,” says Suzanne Dixon, RD, a dietitian based in Portland, Oregon.

First, look for a dressing made with EVOO, canola, sunflower, walnut, avocado, coconut, or another wholesome source of fat. Avoid dressings that get their fat from butter, blue cheese, or hydrogenated or fractionated oils (which are super processed), Dixon says.

Another key factor: sweetener. Look for dressings that get their sweetness from whole sources, like honey, instead of table sugar, says Dixon.

Since refrigerated options contain fewer preservatives, they’re also your best bet.

Once you’ve cleared a dressing’s ingredients, try to stick to options that contain about 150 calories or less (and no more than 15 percent of your daily sodium) per two-tablespoon serving, Dixon says.

“One exception on the calorie rule: When the dressing’s flavor profile or ingredients allow me to skip another high-calorie salad ingredient,” she adds. If using a cheese-containing dressing allows you to skip the shredded cheese on top of your salad, for example, go for it.

Stock up on the following dietitian-approved low-calorie salad dressings to whip up flavorful, filling salads you’ll actually enjoy eating.

1

Stonewall Kitchen Organic Honey Orange Balsamic Dressing

amazon.com

“This terrific dressing because has a bright citrus flavor.” says Dixon.” It’s less sweet and more tangy than some of the other dressings on the market.” The secret to that orange flavor: orange oil.

In addition to drizzling it on salads, use this one to marinate chicken or fish, she says.

Per serving: 140 calories, 12 g fat (1 g saturated), 7 g carbs, 5 g sugar, 160 mg sodium, 0 g fiber, 0 g protein

2

Trader Joe’s Romano Caesar Dressing

amazon.com

If you love Caesar dressing, this lightened-up dressing is for you.

“The fat comes from expeller-pressed canola oil and EVOO, which is always a healthy fat to include in the diet,” says Dixon. Made with real Romano cheese, it offers traditional Caesar flavor without adding loads of calories to your salad. 

Note: Since this one isn’t as low-cal as other picks, keep Dixon’s note about swapping out a high-cal salad topping in mind.

Per serving: 180 calories, 20 g fat (1.5 g saturated), <1 g carb, 0 g sugar, 150 mg sodium, 0 g fiber, <1 g protein

3

Primal Kitchen Ranch Dressing

amazon.com

“Primal Kitchen is all about healthy fats,” says Dixon. All of their dressing varieties contain spices and herbs, a little fruit juice for sweetness or tang, and are free from artificial flavors or colors. The ranch flavor is light, yummy, and healthy.

Per serving: 120 calories, 13 g fat (2 g saturated), 2 g carb, 0 g sugar, 210 mg sodium, 0 g fiber, 0 g protein

4

Panera Bread Poppy Seed Dressing

target.com

This one is super low in calories, fat, and sodium, with only 25 calories per two-tablespoon serving,” says Lauren Harris-Pincus, RD, author of The Protein-Packed Breakfast Club. Even though the dressing is sweet, it uses stevia to keep the sugar count low.

“I find it pairs best with salads containing fruit, like berries or chopped apples,” she says.

Per serving: 25 calories, 0 g fat (0 g saturated), 5 g carbs, 4 g sugar, 3 g added sugar, 95 mg sodium, 0 g fiber, 0 g protein

5

Bolthouse Farms Cilantro Avocado Yogurt Dressing

target.com

“This is fabulous on anything with a Southwestern or Mexican flair. including salads, wraps, burrito bowls, and more,” says Harris-Pincus. 

At 40 calories, one gram of carbs, and a gram of sugar per two-tablespoon serving, it fits well on a low-carb or keto diet, she adds. Plus, thanks to buttermilk and yogurt, it’s creamy and flavorful.

Per serving: 40 calories, 3.5 g fat (1g saturated), 1 g carbs, 1 g sugar, 210 mg sodium, 0 g fiber, 1 g protein

6

Tessemae’s Organic Balsamic Vinaigrette

amazon.com

“I like that this salad dressing uses ingredients that you recognize, like olive oil, lemon juice, and balsamic vinegar,” says Natalie Rizzo, RD, dietitian and author of The No-Brainer Nutrition Guide For Every Runner.  “It’s also sugar free, which is definitely a plus.” 

Just note that the bottle lists a serving size as just one tablespoon, so make sure you double the info on the nutrition facts if you end up using two, Rizzo recommends.

Per serving: 80 calories, 9 g fat (0.5 g saturated), 1 g carbs, 0 g sugar, 65 mg sodium, 0 g fiber, 0 g protein

7

Briannas Real French Vinaigrette Dressing

amazon.com

“Made from a few simple ingredients, Brianna’s dressings taste homemade,” says Rizzo. “If you want a simple vinaigrette but don’t want to make it from scratch, this is a great option.” With notes of garlic and mustard, it tastes amazing on a classic French-style salad. 

Per serving: 130 calories, 14 g fat (1 g saturated), 0 g carbs, 0 g sugar, 260 mg sodium, 0 g fiber, 0 g protein

8

Primal Kitchen Lemon Turmeric Vinaigrette

amazon.com

Another from Primal Kitchen, “this dressing is sugar-free and made with avocado oil, which is loaded with healthy fats,” says Rizzo. “Not to mention that it’s lower in calories than many other options and contains antioxidants-rich turmeric.” 

Don’t let the turmeric scare you, this dressing tastes creamy and bright.

Per serving: 100 calories, 11 g fat (1.5 g saturated), 2 g carbs, 0 g sugar, 120 mg sodium, 0 g fiber, 0 g protein

9

Bragg Organic Healthy Vinaigrette Dressing

amazon.com

“Made with apple cider vinegar and olive oil, this dressing is as good as a homemade version—without the work of making it from scratch,” says Rizzo. “It’s made from high quality ingredients and has a zingy taste.”

Low in sugar and sodium, it’s a great way to add big flavor and healthy fats to your salads.

Per serving: 90 calories, 9 g fat (1.5 g saturated), 3 g carbs, 2 g sugar, 60 mg sodium, 0 g fiber, 0 g protein

10

Sir Kensington’s Raspberry Pink Peppercorn Dressing

amazon.com

“Sir Kensington’s vinaigrettes are made with simple ingredients that you can recognize and come in interesting flavors,” says Rizzo. 
Not to mention, they taste good and contain minimal calories and sugar.

This fruity vinaigrette pairs nicely with salads topped with nuts, berries, and cheese (especially feta). 

Per serving: 80 calories, 8 g fat (0.5 g saturated), 2 g carbs, 2 g sugar, 200 mg sodium, 0 g fiber, 0 g protein

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The Top Low-sodium, Low-Sugar Picks

A salad is often regarded as the gold standard of a “healthy” meal. Whether you’re trying to lose weight or just improve your overall health, tossing together leafy greens and veggies is a great way to start. But what you dress your salad with can actually make or break the nutrition value of the meal—and impact your goals.

Most salad dressings you find in the grocery store are packed with added sodium, high amounts of preservatives, and sugar. Oftentimes, salads at a restaurant can be one of the unhealthiest items on the menu. For example, the Southwest Chile Lime Ranch Salad with Chicken from Panera Bread has 650 calories, 34g fat, and 1,270mg of sodium. Comparatively, the BBQ Chicken Flatbread sandwich only has 380 calories, 15g fat and 730mg of sodium. The good news is, more and more restaurants are labeling the nutrition facts on their items, which can help guide you to make the healthiest choices.

So how do you keep that salad “healthy”—and flavorful? Look at the serving size first, keep the sodium low, and try to avoid high-sugar dressings. Flavorful herbs and spices should be the focus. Don’t worry too much about the fat content—as long as the dressing consists of healthy oils, like olive oil, sunflower oil, and avocado oil. Try these tips when reading the ingredient label.

• Serving Size: 2 Tablespoons
• Sodium: less than 400 mg
• Sugar: less than 5g

The best option? You can easily make your own at home and store it in a bottle just like the store-bought kind. Here’s my recipe for a vinaigrette that’s especially great for summer:

Citrus Blood-orange Vinaigrette With Poppy Seeds

• 3 blood oranges, juiced (~1 cup)
• 1 1/2 Meyer lemons, juiced
• 1 Tbsp. orange zest
• 1 ¼ Tbsp. fresh thyme
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 5 garlic cloves, minced (or 1 1/2 Tbsp. finely minced shallots)
• Sea salt and pepper to taste
• 2 cup avocado oil or EVOO olive oil
• ½ Tbsp. poppy seeds

Don’t have time to make your own? Have no fear, we’ve done the research and found the healthiest dressings available at the store.

Jordan Mazur, M.S., R.D., is the coordinator of nutrition and team sports dietitian for the San Francisco 49ers.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

7 Healthy Homemade Salad Dressings

Learn how easy it is to whisk together seven of the best Homemade Salad Dressing Recipes with easy-to-find and no-fuss ingredients.  In less than 5 minutes you will be able to dress up your spinach, kale, or mixed greens salads with a simple and healthy vinaigrette that is loaded with fresh flavor!  Make a big batch and store them in the refrigerator so you can have them ready to enjoy when you need them.

Homemade Salad Dressing Recipes

Making salad dressings and vinaigrette recipes at home is actually so much easier and simpler to do than you might think!

And while buying packaged bottles may seem like an easy alternative, they’re often loaded with unhealthy ingredients.  (Chemicals, preservatives, and canola oil just to name a few!)

Instead, you can make your own homemade recipes in only 5 minutes and with simple, easy to find ingredients.  And in reality, you probably already have most of what you need on hand.

What is a Vinaigrette?

A vinaigrette is simply a combination of oil and an acidic component, typically some type of vinegar, that is then shaken or blended together to form a salad dressing.

What are the key ingredients in a vinaigrette?

• Oil – The key component in any recipe.  Extra virgin olive oil is the best and most common oil to use.  You can also use sunflower oil or avocado oil for similar results.
• Vinegar – Vinegar often acts as the acidic component.  Balsamic, white wine, red wine, rice wine, and apple cider vinegar are all wonderful vinegars to try and are used in the recipes below.
• Citrus – Lemons, limes, and oranges help add additional acidity while also giving them a touch of sweetness.
• Seasoning – You can add a variety of flavors by adding seasonings such as ginger, garlic, herbs, or spices.
• Sweet – While not all dressings have a sweet component, honey, maple syrup, and sugar work great when trying to balance the acidity from citrus or vinegar.

How to Make

To make a homemade salad dressing add your ingredients to a food processor or blender and blend until smooth.  You can also add the ingredients to a mason jar with a lid and shake until well combined.

Unlike mayonnaise or cream-based dressings, the recipes you will find below are olive oil based and are often referred to more often as vinaigrettes.

You will need to mix up your salad dressing in one of four ways:

• Food processor – A mini-prep food processor works great when blending fresh herbs or larger ingredients.
• Blender – My favorite way is in our NutriBullet.  It’s small, easy to clean, and emulsifies the dressings nicely.  You can also use a Vitamix.
• Jar with a Lid – While simply shaking your ingredients together in a jar will not completely emulsify your salad dressing, it does get the job done and eliminates something additional to clean.
• Bowl with a Whisk – This would be the last resort.  It takes additional time and mixture will tend to separate unless whisked for a few minutes.

Cook’s Tip: A general rule of thumb to follow when making a homemade vinaigrette is to use 2 parts oil, 1 part vinegar, sweeten to taste, and then throw in some fun herbs or spices.

Storage Container

After preparing your healthy vinaigrettes, what is the best way to store them?

Glass jars that have an airtight seal, such as these 4-ounce and 8-ounce mason jars, are the best containers for storing and refrigerating salad dressings.  Unlike plastic, glass does not leach a plastic taste into ingredients.

How Long Do Homemade Vinaigrettes Last?

Homemade vinaigrettes that do not contain fresh ingredients (i.e. citrus, herbs, cheese) will last for up to two weeks if stored in an airtight container in the refrigerator.

Salad dressings that do contain perishable ingredients (like the Asian ginger dressing and Zesty Italian Dressing below) are best if enjoyed within a week of preparing and refrigerating.

Different Recipes

There are a multitude of different types you can either make at home or buy in the store.  From Ranch and caesar dressings to balsamic vinaigrette and honey mustard dressing.

Below you will find my 7 go-to salad dressings that you can whip up at home when you need to dress a spinach or kale salad.  All recipes prepare enough for 5 servings at about 2 tablespoons per serving.

Cilantro Lime

What I love the most about this cilantro lime vinaigrette is how a bulk of it is made from fresh cilantro!  This helps to cut the calories drastically by still adding loads of flavor.  Try this out on this Tomato and Avocado Chicken Salad recipe.

Cilantro Lime Dressing

With only a few simple ingredients, and less than 5 minutes, you will be able to dress up your spinach salad with a cilantro lime vinaigrette! 

Ingredients

• ½
  cup
  olive oil
  extra virgin
• ¼
  cup
  cilantro
  finely chopped
• 2
  Tbsp.
  lime juice
  fresh
• 1
  tsp.
  lime zest
• 2
  Tbsp.
  honey
• Pinch
  of salt
• ¼
  tsp.
  paprika

Instructions

1. Add ingredients to a mason jar and shake vigorously until well mixed. Alternatively, you can add ingredients to a small food processor or high-speed blender (such as a NutriBullet or Vitamix) and blend for 20-30 seconds.

2. Store cilantro lime dressing in refrigerator for up to one week between servings. Enjoy!

Recipe Video

Nutrition Facts

Cilantro Lime Dressing

Amount Per Serving

Calories 211
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 1mg0%

Carbohydrates 5g2%

Sugar 4g4%

Vitamin A 55IU1%

Vitamin C 2.3mg3%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Balsamic Vinaigrette

Learning how to make balsamic vinaigrette was my first forray into the world of homemade salad dressings.  It is super easy to make and tastes great on just about any kale or spinach salad!  Try it out in this Chopped Mixed Greens Salad, this Steak Salad Recipe, or in this Arugula Fig Salad.

Get the balsamic dressing recipe.

Balsamic Vinaigrette Dressing Recipe

Make your own homemade Balsamic Vinaigrette Dressing with this 5 minute recipe! This quick and easy vegan dressing is great for adding flavor to salads, steak, chicken, and vegetables.

Ingredients

• ½
  cup
  olive oil
  extra virgin
• ¼
  cup
  balsamic vinegar
• 2
  Tbsp.
  pure maple syrup
  or honey
• Pinch
  of salt
  optional

Instructions

1. Add ingredients to a high-speed blender or food processor and blend for 20-30 seconds, or until smooth.  

2. Alternatively, you can whisk together ingredients in a bowl or shake until incorporated in a mason jar.

3. Store balsamic vinaigrette dressing in refrigerator for up to 3-4 months between servings. Enjoy!

Recipe Notes

• You can use a mini-prep food processor, NutriBullet blender, or a Vitamix with similar results.
• Each serving is roughly 2 tablespoons of salad dressing.
• To Store: Seal in an airtight container like these cute glass mason jars in the refrigerator. If only oil, vinegar, and honey or maple syrup are used it will last for 3-4 months. If perishables are added keep for up to 2-4 weeks.

Nutrition Facts

Balsamic Vinaigrette Dressing Recipe

Amount Per Serving

Calories 218
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 3mg0%

Potassium 27mg1%

Carbohydrates 6g2%

Sugar 5g6%

Calcium 10mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Honey Mustard

This healthy honey mustard recipe is one of my favorites to make!  You can try it on this Chicken Cobb Salad or as a dip for these Paleo Chicken Tenders.

Get the honey mustard dressing recipe.

Homemade Italian

Homemade Italian Dressing is a healthier version of the one found at Olive Garden.  It tastes great on a salad full of bell peppers and red onions, or in this Italian Dressing Pasta Salad.

Get the homemade Italian Dressing recipe.

Asian Ginger

This ginger Asian dressing recipe is super light and refreshing and tastes incredible on everything from a chopped Brussels sprout salad or to freshen up a spinach salad full of broccoli, cucumber, and shredded carrots.

Asian Ginger Salad Dressing

With only a few simple ingredients, and less than 5 minutes, you will be able to dress up your spinach salad with a an Asian ginger salad dressing!

Ingredients

• ½
  cup
  olive oil
  extra virgin
• 2
  Tbsp.
  rice wine vinegar
• 1
  Tbsp.
  soy sauce
  gluten-free, or Tamari
• 1
  Tbsp.
  ginger paste
  or crushed fresh ginger
• 1
  clove
  garlic
  crushed
• 1
  tsp.
  lemon juice
  fresh
• 1
  tsp.
  sugar
  or honey

Instructions

1. Add ingredients to a mason jar and shake vigorously until well mixed. Alternatively, you can add ingredients to a small food processor or high-speed blender (such as a NutriBullet or Vitamix) and blend for 20-30 seconds.

2. Store Asian ginger dressing in refrigerator for up to one week between servings. Enjoy!

Nutrition Facts

Asian Ginger Salad Dressing

Amount Per Serving

Calories 200
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 166mg7%

Carbohydrates 1g0%

Sugar 1g1%

Vitamin C 0.6mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Maple Orange Vinaigrette

This simple vinaigrette dressing recipe was made quickly on a weeknight to add to our chopped kale salad.  Little did I know that we would love it so much that I brought it to our Thanksgiving dinner!  Be sure to check out and use it on this Chopped Kale Salad with Cranberries for a delightful taste combo.

Maple Orange Vinaigrette

With only a few simple ingredients, and less than 5 minutes, you will be able to dress up your spinach salad with a maple and orange vinaigrette!

Ingredients

• ½
  cup
  olive oil
  extra virgin
• 2
  Tbsp.
  orange juice
  fresh
• 2
  Tbsp.
  orange zest
• 2
  Tbsp.
  pure maple syrup
• 2
  Tbsp.
  apple cider vinegar
• Pinch
  of salt

Instructions

1. Add ingredients to a mason jar and shake vigorously until well mixed. Alternatively, you can add ingredients to a small food processor or high-speed blender (such as a NutriBullet or Vitamix) and blend for 20-30 seconds.

2. Store maple orange vinaigrette in refrigerator for up to one week between servings. Enjoy!

Nutrition Facts

Maple Orange Vinaigrette

Amount Per Serving

Calories 216
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 1mg0%

Potassium 37mg1%

Carbohydrates 6g2%

Sugar 4g4%

Vitamin A 35IU1%

Vitamin C 11mg13%

Calcium 16mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Lemon Poppy Seed

When the weather starts to warm up a bit in the Spring, reach for this lemon poppy seed version!  It’s light, refreshing, and compliments just about any salad recipe perfectly.  Try it in this Summer Vegetable Quinoa Salad recipe!

Lemon Poppy Seed Dressing

With only a few simple ingredients, and less than 5 minutes, you will be able to dress up your spinach salad with a lemon poppy seed vinaigrette!

Ingredients

• ½
  cup
  olive oil
  extra virgin
• 1
  Tbsp.
  lemon juice
  fresh
• 2
  tsp.
  lemon zest
• 2
  Tbsp.
  honey
• 2
  Tbsp.
  white wine vinegar
• ½
  tsp.
  poppy seeds
• Pinch
  of salt

Instructions

1. Add ingredients to a mason jar and shake vigorously until well mixed. Alternatively, you can add ingredients to a small food processor or high-speed blender (such as a NutriBullet or Vitamix) and blend for 20-30 seconds.

2. Store lemon poppy seed dressing in refrigerator for up to one week between servings. Enjoy!

Nutrition Facts

Lemon Poppy Seed Dressing

Amount Per Serving

Calories 214
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Sodium 1mg0%

Carbohydrates 5g2%

Sugar 5g6%

Vitamin C 3.7mg4%

Calcium 10mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

How to replace mayonnaise: 5 best salad dressings

To be completely confident in the benefits and safety of salad dressings, it is best, of course, to prepare them yourself, especially since you will spend a minimum of time and ingredients.

Nutritionist Svetlana Fus on Instagram has shared 5 recipes for delicious dietary dressings for various salads, and some are even suitable for meat and fish.

1. Italian dressing

Ingredients:

Video of the day

Cooking method:

1. Mix olive oil and lemon juice, add salt and chopped basil.

2. Vegan mayonnaise

Ingredients:

• juice of one lemon

• avocado – 1 pc.

• ground black pepper – 10 g

• garlic – 1 tooth.

• salt – pinch

• olive oil – 4 tbsp. l.

Cooking method:

1. Chop the garlic, mash the avocado with a fork, add olive oil, salt and pepper well, pour with lemon juice, the sauce is ready.

3. Mexican dressing

Ingredients:

• lime juice – 3 tsp.

• olive oil – 3 tbsp. l.

• cilantro – 1 tsp

• hot pepper – 10 g

• salt – to taste

Cooking method:

Mix lime juice with olive oil, chop hot pepper and cilantro, mix everything well, salt a little.

4. Pesto sauce

Ingredients:

• olive oil – 8 tbsp. l.

• juice of half a lemon

• garlic – 1 tooth.

• a handful of pine nuts

• salt to taste

• a bunch of basil

Cooking method:

1. Grind the garlic and basil, add the oil, salt and lemon juice, add nuts.

5. Asian sweet and sour dressing

Ingredients:

• honey – 1 tsp.

• soy sauce – 2 tsp

• sesame oil – 4 tbsp. l.

• juice of 1 lime

• a handful of sesame seeds

Cooking method:

1. Mix honey with soy sauce and sesame oil, add lime juice, sesame seeds, mix well.

Earlier OBOZREVATEL reported how to prepare 10 dietary marinades for fish and meat so that they are juicy and soft.

How to cook crumbly, tasty rice at home using a few lafhaks that will help save an already spoiled dish.

At home, it is very easy to make healthy cookies with just 5 ingredients, and also in just 10 minutes.

10 best sauces for salads – “Food”

The most popular vinaigrette sauces:

Citronet is a vinaigrette with an enhanced citrus note.The vinegar in it is replaced with orange, lemon, grapefruit juice (or a mixture thereof), and 1 tsp is added. honey. It is also a good idea to add finely chopped shallots or regular onions to the sauce. The sauce is good in vegetable salads with cabbage and carrots (for example, in coleslaw). Perfectly sets off the taste of any seafood – for salads with tender scallops or squid, the orange version is suitable, the sweetness of the shrimp will be emphasized by the grapefruit bitterness, and salads with fish are traditionally complemented by lemon.

Italian dressing – this is the name under which this dressing is ready-made on the shelves of supermarkets. But if you make it yourself, it will turn out to be both more aromatic and natural, you will definitely know that there is no chemistry in the sauce. All you need to add to the classic vinaigrette is 1 tsp. a mixture of dry Italian herbs, chopped clove of garlic and, if desired, 1 tsp. honey or sugar syrup. Vinegar can be replaced with dry white wine – the taste of the dressing will be more delicate. The Italian dressing will turn a pile of any green leaves into a finished dish and will go wonderfully with all salads with tomatoes – from caprese to panzanella.If the bottle is sealed and stored in a dark place, then over time, the sauce with dried herbs will become even more fragrant.

French dressing is a slightly complicated version of the usual vinaigrette, as the sauce is mixed in French brasseries. The basis is a mixture of sunflower and Provencal, that is, olive, oil (a ready-made solution from Oleina is ideal – Oleina Olive Mix, sunflower oil with the addition of extra virgin olive) + red wine vinegar + chopped onion and Dijon mustard according to taste.Classic serving – for baked meat or chicken, this version is also perfect for salads with meat ingredients.

Ginger vinaigrette – we take three parts of vegetable oil, one part of soy sauce, as the acidic component of the vinaigrette goes lime juice in half with rice vinegar, plus grated ginger, dry chili and a little honey to balance the taste. Can be added wherever an Asian accent is appropriate, such as noodle salads, Thai beef salad, and shrimp salads.

Vinaigrette narsharab is an invention of Soviet housewives who did not even know that balsamic vinegar exists in nature. Pomegranate narsharab and balsamic have a very similar flavor profile – sweet and sour, with delicate fruitiness, so they are interchangeable in sauces. Mix 150 ml of Oleina sunflower oil with 1 tbsp. l. wine or apple cider vinegar, add 1 tbsp. l. narsharaba, salt, pepper to taste. This sauce is especially good with “bitter” salad leaves – rocket salad, watercress, chicory.

90,000 8 recipes for sauces for dressing salads, for fish, for meat

Published: 02/19/2017 Time to read: 23 minutes 2953

Sauce is a real salvation for the hostess, because any dish can be made a thousand times tastier.

Many people refuse to use sauces, as they increase the calorie content of the dish, and the composition of ready-made store sauces in general often leaves much to be desired. But, nevertheless, this is not a reason to forever abandon a delicious dressing, just use recipes for healthy and low-calorie sauces.

Light salad dressings:

1. Mix the soy sauce, oil and lemon juice . Moreover, instead of the usual sunflower oil, it is better to use extra virgin olive oil. Olive oil contains a huge amount of vitamins and minerals that are easily absorbed by the body. It lowers cholesterol, normalizes blood pressure, and enhances the body’s defenses. In addition, olive oil helps to fight obesity due to its high content of oleic acid, which improves the absorption and processing of fats.And the natural antioxidants in its composition cleanse the body of decay products and have a rejuvenating effect.

2. Substitute low-fat yogurt for sour cream , add chopped garlic, spices (paprika, black pepper and others to taste) and a teaspoon of olive oil. Garlic has bactericidal properties, so it is recommended to use it in winter and spring, when there is a great chance of catching a cold. Garlic prevents the formation of harmful cholesterol in the body, lowers blood pressure, has a beneficial effect on the work of the biliary tract and speeds up the metabolism.

Important to know: Unlike lemon juice dressings, yoghurt dressings take time to sit in the refrigerator. Prepare them in advance.

3. And, of course, you definitely need to get into the habit of using only homemade mayonnaise with salads , completely ignoring the harmful “shop” sauce. To make a healthy mayonnaise, take thick natural yogurt, 2 tablespoons of mustard, 1 tablespoon of lemon juice, 1 teaspoon of olive oil and beat well with a mixer or fork.Optionally add a raw egg to the sauce. If the mayonnaise is too thick, add 1-2 tablespoons of warm water and whisk again. Cool the finished mayonnaise in the refrigerator; it can be stored in a sealed container for about a week.

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Sauces for meat

4. Tomato sauce with Italian herbs can be used to make pasta bolognese.To do this, scald the tomatoes with boiling water, remove the skin and chop them. Heat olive oil in a frying pan, add coarsely chopped garlic, when it turns golden brown, remove it with a slotted spoon. Add Italian herbs to the heated oil: oregano, basil, savory and lemongrass. Use a blender to make the tomato puree and stir in the herbs and oil. If you want to reduce the calorie content of the sauce, then use Herbalife Tomato Basil Soup.

5. Delicate sauce with mushrooms and cheese : Chop the garlic and cut the mushrooms into small pieces, heat them in a pan with olive oil and, when the garlic turns golden, pour in a little skim milk and sprinkle with grated cheese on top (you can use feta cheese, ricotta cheese, tofu or other low-fat cheese to taste). Let the sauce simmer to melt the cheese and smooth the mixture.

6. Low Calorie BBQ : Prepare the tomato puree as in the Italian Herbs Tomato Sauce recipe.Then heat the olive oil in a saucepan over medium heat, add the chopped onion and simmer for about 5 minutes. When it becomes soft, add the chopped garlic to the gruel and hold for a minute. Add tomato puree, half a tablespoon of honey, half a teaspoon of balsamic vinegar, 2 teaspoons of Dijon mustard, chili and cayenne pepper. Cook everything together over low heat for about 30 minutes, until the sauce thickens. Cool the sauce at room temperature and serve with the main course.

Sauces for fish

7. Low-calorie tartar: Boil the eggs, peel them and separate the yolk from the protein. Grate the yolks on a fine grater, add raw yolk, lemon juice and mustard to them. Whisk the resulting mixture until smooth. At the same time, without stopping stirring, pour in olive oil in a thin stream. Add low-fat yogurt, 2 tablespoons of capers, 2 tablespoons of grated pickled cucumbers, fresh dill, and ground black pepper.Stir and serve with steamed fish.

8. Delicate feta sauce: Grind 50 grams of feta cheese, a glass of low-fat yogurt, 1 fresh cucumber and a sprig of dill in a blender. Let the sauce sit in the refrigerator and serve chilled. This dressing is great for red fish sandwiches, just add additional ingredients of your choice: fresh or pickled cucumbers, bell peppers, lettuce or whatever you like.

You can experiment endlessly with the ingredients: swap yogurt for kefir, garlic for onions, vinegar for lemon juice, spices for fresh peppers, and so on. But don’t forget about the nutritional value of the finished product. For a truly satisfying meal, simply add a tablespoon of Herbalife’s Formula 3 Protein Blend. It does not have its own taste and smell, so it can be added to any sauce.

You can contact a nutritional consultant who will help you choose an individual nutrition program by clicking on the link.

Learn how to eat
balanced
and control your weight
19 February 2017, 09:23 2017-02-19

Author: Be Fit

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90,000 We found 12 insanely delicious dressings for dishes that are prepared in a couple of minutes / AdMe

The long-awaited summer is a reason not only to finally get a bronze tan, but also to enjoy seasonal vegetables and fruits.And so that vegetable salads and other dishes do not get bored, it is worth setting off their taste with light dressings and sauces, which can be prepared in a couple of minutes.

We at Bright Side love to eat well and are always ready to share our best quick recipes with you.

Asian dressing

• Suitable for: Asian salads, salads with chicken and vegetables, salads with boiled meat.
• Preparation: Mix all the liquid ingredients in a closed container, shake and pour into the salad.Sprinkle sesame seeds on top and stir.

Pseudo-Greek sauce

• Suitable for: boiled young potatoes, pancakes, as a sauce for eggplant and zucchini, for homemade shawarma, as well as for boiled chicken breast for a variety of diet menus.
• Preparation: pass the garlic through a press, finely chop or grate the cucumber, chop the herbs. Add all ingredients to yoghurt. You can use fresh cucumber, but then add salt to the sauce.

Salad dressing with vinegar and mustard

• Suitable for: vinaigrette, salads with boiled potatoes and other boiled vegetables, salads with boiled meat.
• Directions: Mix the vinegar with mustard, add salt and pepper to taste and gradually pour in the olive oil. Add the prepared dressing to the salad.

Lemon garlic dressing

• Suitable for: fresh vegetable salads, salads with fish and olives.
• Directions: Beat balsamic vinegar with lemon juice, add mustard, salt and pepper to taste and gradually pour in olive oil. Then add the garlic and you can season the salad.

Honey mustard dressing

• Suitable for: green and leafy vegetable salads, Asian vegetable salads with chicken.
• Directions: Mix honey and mustard, add zest and lemon juice, butter, then thyme and chili to taste.

Druzhny sauce

• Suitable for: boiled potatoes, chicken breast, boiled meat and as a paste for sandwiches with vegetables.
• Preparation: Grate or chop the cheese with a knife, pass the garlic through a press and mix with the cheese, season with mayonnaise or sour cream and add finely chopped herbs.

Creamy curry

• Suitable for: meat salads, rice, chicken salads and ready-made poultry dishes as a sauce.
• Directions: Beat mayonnaise and yoghurt with lemon juice, add curry, honey, salt and hot pepper to taste and mix thoroughly.

Oil and mustard dressing

• Suitable for: vegetable salads, salads with fish, dishes from boiled vegetables.
• Directions: Mix the ingredients and season the salad.

Sour cream-mustard dressing

• Suitable for: vegetable salads with legumes (peas, beans, lentils) and boiled meat.
• Preparation: Mix the ingredients.

Mustard dressing

• Suitable for: salads from fresh and boiled vegetables, salads with legumes or with meat.
• Directions: Mix yoghurt with mustard, add vinegar, salt and pepper to taste.

Moldovan Garlic Vinegar (muzhdy)

• Suitable for: meat dishes, cuts, legumes.
• Preparation: Peel the garlic and pass through a press, add water, salt and garlic. Can be consumed immediately or allowed to brew for a more pronounced taste.

Swedish mayonnaise

• Suitable for: meat salads, boiled and pickled vegetable salads, can be used as a sauce for meat or vegetables.
• Directions: Mix all the ingredients.

Surely each of the sauces on this list will find its own connoisseur.What recipes have you come up with?

How to cook salad dressings

Salads, so tasty and loved by many dishes, which, depending on the ingredients in their composition and the wishes of the chef who cooked them, both cause an appetite and satisfy hunger, are distinguished by an amazing variety of cooking recipes and ingredients used in them. However, regardless of the products used and the method of preparation, a must-have component of any salad is salad dressing.Whatever salad you prepare, whatever you mix the ingredients, be it an Italian salad with pasta or a simple salad of fresh vegetables, or maybe even a fruit salad, dressing will be an important, and perhaps the main component of it. The salad dressing serves as a connecting link that brings together all the ingredients of the salad and gives it a new, sophisticated taste and aroma.

The variety of sauces for salads is as endless as the variety of salads themselves. However, all salad dressings can be grouped into three main groups.These are liquid salad dressings (such as vinaigrette or juice-based dressings), cream dressings (mayonnaise, cream sauce), and sweet sauces for fruit or other dessert salads.

Most often, it is the culinary expert’s imagination that prompts which dressing is best suited to a particular salad, in what proportions to mix the main ingredients of the dressing and what spices and herbs to add to it. However, the preparation of salad dressings has its own general rules and secrets. Today “Culinary Eden” tried to collect for you the most important tips and secrets of making salad dressings, knowledge and understanding of the basics of preparation of which, together with your imagination, will allow you to easily come up with and choose dressing for any of your salad.So how to prepare salad dressings?

1. When choosing a vegetable oil for dressing, you should definitely be guided by your own taste. However, try not to use refined oils that are useless from a nutritional point of view for salads. The best in terms of nutritional value and taste are cold-pressed unrefined oils. Today it is not difficult to purchase unrefined olive or sunflower oil, which will not only decorate your salad with its pure natural taste and aroma, but will have a huge positive impact on your health.In addition to these well-known and widely used oils in cooking, we should not forget about the rarer, but much more delicious nut oils. For example, walnut or hazelnut oil is perfect with salads with spicy cheeses, and sesame oil will decorate any salad with fish. However, these oils should be used in moderation and mixed with your regular vegetable oil.

2. Another important ingredient in salad dressings, which should be chosen with great care, is vinegar.Avoid using regular table vinegar to make your sauces. Its overly harsh taste and smell will only harm your meal. For salads, try using fruit vinegar (like apple cider vinegar or grape vinegar). The finer and more delicate taste of fruit vinegar will allow you to prepare a much more delicate and sophisticated dressing, and its healing properties will have a beneficial effect on your health and beauty. You can use a small amount of balsamic vinegar or vinegar infused with herbs and spices to give your dressing a special taste and aroma.When preparing dressings for summer salads from fresh vegetables, as well as various kinds of dietary dressings, vinegar can be replaced with freshly squeezed lemon or lime juice.

3. How to prepare liquid salad dressings? Try to observe the classic proportion – for three parts of vegetable oil, take one part of vinegar or lemon juice. It is this proportion that will allow you to prepare a truly delicious and delicate dressing for your salad. Let’s try to make a canonical vinaigrette.Pour 2 tablespoons into a small saucepan or cup. tablespoons of grape vinegar, add 2 tbsp. tablespoons of Dijon mustard and whisk lightly with a whisk or fork. Continuing to beat, gently pour in 3 tbsp. tablespoons of any odorless vegetable oil and one tablespoon of olive oil. Season with salt and spices to taste. If you want your dressing to be a little thicker, while whisking, add 1 to 2 teaspoons of water to it. Prepare and add vinaigrette dressing to the salad immediately before serving the salad to the table.

4. For salads with gourmet meat products or rare mushrooms, an unusually tasty dressing such as balsamic vinaigrette is perfect. To ½ cup of good wine vinegar add 1 tbsp. a spoonful of balsamic vinegar. Gently beat the resulting mixture of vinegars with 3 tbsp. spoons of Dijon mustard, 3 tbsp. tablespoons of honey and one glass of olive oil. While whisking, add 2 very finely chopped shallots, salt and black pepper to taste. Fill the salad with the resulting vinaigrette right away!

5.With its bright taste and aroma, the Italian dressing will decorate even the simplest salad of fresh vegetables, and such dressing is simply irreplaceable for salads of Mediterranean cuisine. Whisk one cup of olive oil with ¼ cup of grape vinegar. Add 2 tbsp to the resulting mixture. tablespoons of finely chopped onions, 1 teaspoon of sugar, 1 teaspoon of dry mustard, 1 tbsp. a spoonful of fresh or dry chopped basil and oregano leaves, 2 finely chopped garlic seeds, salt and pepper to taste.Mix everything thoroughly and let it brew for 5-10 minutes in a cool place.

6. Nowadays most of us are accustomed to using commercial mayonnaise, believing that making mayonnaise at home is an extremely difficult and costly task. But this is absolutely not the case! You can make an excellent homemade mayonnaise in just 10 minutes, and for your salads this mayonnaise is much better than any purchased mayonnaise. Place in a blender 2 egg yolks, 1 teaspoon salt, ½ teaspoon dry mustard and 3 teaspoon salt.tablespoons of lemon juice. Whisk everything together for 15 seconds. Without turning off the blender, slowly add 1 ½ cups of olive oil, no more than 1 tbsp each. spoon at a time. When your mayonnaise thickens, add 2-3 tbsp. tablespoons of warm boiled water and 2 tbsp. tablespoons of lemon juice. Beat for another 10 seconds and turn off the blender. Transfer the mayonnaise to a jar with a tight-fitting lid and store it in the refrigerator, but no longer than a week.

7. Based on mayonnaise, you can make countless delicious thick salad dressings.For example, a blue cheese sauce is perfect for an avocado salad. Combine ½ cup of any blue cheese with ½ cup of cream cheese in a blender. Without turning off the blender, add ½ cup mayonnaise and 1/3 cup cream. Beat until smooth. Finally, add salt and a few slices of blue cheese and turn off the blender immediately. Transfer the prepared sauce to a glass container with a lid and set aside in a cool place for 3 hours to enhance the flavor of your sauce.

8. Another type of cream salad dressing is cream dressing. These thick dressings are surprisingly mild and delicate and are great for fresh vegetable salads as well as salads with meat or poultry. Try making a French creamy dressing. Whip two glasses of heavy (30-35%) cream until a firm foam forms. In a blender bowl, place 2 hard-boiled egg yolks, 1 teaspoon salt, ¼ teaspoon powdered sugar, 1/8 teaspoon black pepper, ½ teaspoon salt.tablespoons of dry mustard and 2 tbsp. tablespoons of wine vinegar. Whisk all the ingredients in a blender until a thick paste, then mix with the whipped cream. Transfer the prepared dressing to the gravy boat and chill for 10 minutes.

9. For salads from exotic ingredients, you will also need an exotic dressing. Try an oriental salad dressing. Using a whisk or mixer at low speed in a deep bowl, thoroughly mix 1/3 cup rice vinegar, ¼ cup vegetable oil, 3 tbsp.spoons of soy sauce, 1 teaspoon of roasted sesame seeds, 2 tbsp. tablespoons of apple juice, 1 teaspoon of grated ginger root and ½ teaspoon of sesame oil. Whisk everything together for a couple of minutes, then transfer to glass and refrigerate. Shake well before use.

10. The taste of any fruit salad will perfectly emphasize and complement the coconut sauce. To prepare it, in a bowl with a tight-fitting lid, place ¼ cup coconut oil, 2 tbsp. tablespoons of freshly squeezed lemon juice, 1 tbsp.a spoonful of honey and ¼ teaspoon of good soy sauce. Cover the container with a lid and, shaking vigorously, combine all the ingredients. Add the prepared dressing immediately to the salad.

Today we showed you that with a minimal knowledge of the basics of how to prepare salad dressings, this process can become truly creative, requiring little effort and skill, but always giving excellent results. It’s all about your imagination and your sense of taste. And “Culinary Eden” on its pages is always ready to offer you many new and interesting ideas and recipes for various salad dressings.

Zhalnin Dmitry

with vinegar, with mustard, instead of mayonnaise, with nuts

Mayonnaise and sauces based on it have become the traditional dressing of modern Russians for all salads. But this is not only very high in calories, but also not always useful for everyone. In addition, diversity should be present in all spheres of life, even in the gastronomic one.

Quick recipe

Place all food in a storage container and stir.That’s it, a delicious dressing for vegetable salad is ready! When the salad is cooked at one time, you can reduce the amount of food, if the sauce still remains, it is recommended to store it in the cold.

Dressing for vegetable salad with olive oil

Ingredients:

Calorie content per 100 grams – 720 kcal.

Put the oil and mustard into a container, mix. Season with vinegar and mix. It is recommended to store the finished dressing in the refrigerator.

Balsamic Vinegar Dressing

Ingredients:

• 45 g olive oil;
• 15 g balsamic vinegar;
• dried oregano;
• dried cumin.

Cooking time – 5 minutes.

The calorie content of the dish per 100 grams is 600 kcal.

Combine oil and vinegar in a container, season, mix.

Dressing for vegetable salad with soy sauce

Ingredients:

• 30 g olive oil;
• 60 g soy sauce;
• 250 g honey;
• 2 lemons.

Cooking time – 5 minutes.

Calorie content per 100 grams – 140 kcal.

Mix soy sauce with honey, squeeze out lemon juice, combine with the mixture. Pour in olive oil gradually, stirring occasionally.

Sauce for dressing vegetable salad based on oil with lemon and garlic

Ingredients:

• 60 g vegetable oil;
• 1 lemon;
• 10 g garlic;
• 8 g mustard powder.

Cooking time – 5 minutes.

Caloric content per 100 grams – 255 kcal.

Peel the garlic, chop with a crusher or chop with a knife, squeeze out the lemon juice, add oil. Stir in mustard powder.

Honey lemon dressing with soy sauce and ginger

Ingredients:

• 20 g honey;
• 30 g lemon juice;
• 20 g olive oil;
• 25 g soy sauce;
• 15 g of ginger root.

Caloric content per 100 grams – 235 kcal.

If necessary, warm up the honey a little to make it more fluid.Add lemon juice to it, then add oil and soy sauce. Add peeled and finely chopped ginger last. The sauce turns out to be quite spicy. It is advisable to eat it immediately after cooking.

Gourmet spicy sauce for vegetable salads

Ingredients:

Cooking time – 10 minutes.

Caloric content 100 grams – 209 kcal.

Grate the peeled ginger and garlic, chop the chili, which has been freed from the seeds before. Pour in sesame oil, then lemon juice, mix with olive oil and soy sauce, add vinegar last.

Don’t be afraid to experiment. According to many world-famous authors of new dishes, the main condition for a good oil-based dressing is that it must be combined with something acidic (vinegar, lemon juice) in a 3: 1 ratio. The rest of the additives depend on the availability of products, taste preferences and the chef’s courage. And some little secrets will help make cooking even easier and more fun, and the dishes tastier:

1. If the dressing has stood for some time, and has not been used immediately after preparation, it must be shaken;
2. It is necessary to add dressing to salad strictly before serving.Hence the conclusion: you should not prepare more salad than will be eaten at one time;
3. When a new recipe has been tried, it is better to take a sample before adding the dressing to the whole salad: it is enough to dip one lettuce leaf and taste to imagine how the taste of the dressing will unfold in the dish;
4. For storing sauces, it is most convenient to use small glass jars with screw lids, so that you can see whether stirring is necessary before dressing, as well as how much sauce is left;
5. Fresh dishes are a priori tastier and healthier.That is why it is also not recommended to make dressing for vegetable salad for future use, it should be stored no more than a week;
6. It is advisable to add loose ingredients to the dressing last, so that no lumps form;
7. When guests are on the doorstep, you can speed up the cooking process and mix all the components of the dressing in a mixer;
8. During experimentation, chopped vegetables, herbs and even fruits can be added to a traditional butyric acid mixture in a 3: 1 ratio.Sometimes you can diversify the menu with dressings based on yogurt or sour cream, in which case vinegar and lemon juice must be excluded from the recipes.

Whichever gas station is chosen, it is important to do everything slowly, with love. It is then that the dish will fully reveal its taste, and the culinary specialist will enjoy his beloved, even daily, activity.

Spring, and then summer, is the time for fresh greens, vegetable salads, herbs, tops and other useful vegetation, which must be consumed without fail to maintain your health, youth and beauty.

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

From this article you will learn:

Salad dressings – the most delicious recipes

Simple dressing for vegetable and green salad

This is a simple but delicious dressing ideal for any vegetable dressing

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

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

Stopper and shake well.

A tasty and simple dressing for any vegetable is ready!

Nut salad dressing

Ingredients:

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

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

Sour cream dressing with vinegar

Ingredients:

• 100.0 sour cream
• ¼ cup vinegar
• 1 tsp powdered sugar
• salt and pepper to taste

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

Mustard dressing

Ingredients:

• ¼ glass of vegetable oil
• 1 tbsp.l prepared mustard
• ¼ cup vinegar
• salt and pepper to taste

Mix oil with mustard, add vinegar and spices.

Georgian gas station

Ingredients:

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

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

Salad dressing replacement for mayonnaise

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

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

Mix everything and season the salad.

Salad dressing replacement for mayonnaise 2

Ingredients:

• Half a glass of sour cream
• 1 tsp.l prepared mustard
• 1 tbsp vegetable oil
• 2 garlic cloves
• salt, sugar, lemon juice to taste

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

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

The principles of making salad dressings from the famous chef!

And one more interesting video about sauces for salads

Try to cook and share your feedback!

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

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

e.g. vinaigrette dressing.

Second
A slightly more conventional type of dressing includes all thick dressings such as mayonnaise, cream dressings, sour cream, yoghurt and buttermilk dressings.Thick dressings are often used for salads, which include ingredients such as meat, poultry, fish, boiled “winter” vegetables.

For to prepare the first type of dressing
, dressing vinaigrette

, you should mix vegetable oil, vinegar and salt. Lemon juice or wine can be used in place of vinegar. The resulting mixture will be the very basic vinaigrette, on the basis of which, 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 it is not so easy to mix oil and vinegar. To make the mixture homogeneous, it must be whipped with a whisk or shaken vigorously in a closed container. This dressing is being prepared just before serving
, because within a couple of minutes after cooking, the oil and vinegar begin to exfoliate.

For this type of dressing, you can use any type of vegetable oil: sunflower, olive, any kind of liquid nut oils.It is best to mix nut oils with olive oil so that the flavor of the dressing based on such oil is not too harsh.

But, of course, it is the vinegar that gives the main flavor and character to oil and vinegar dressings, and ultimately to your salad. Depending on how and from what vinegar is made, it differs in its acidity and sweetness. The amount of oil you will have to use to make the dressing also 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 overly harsh taste and aroma, as well as excessive acidity. If possible, try substituting any other vinegar for table vinegar. Perhaps the only types of salads in which this vinegar can be used is salads with a lot of meat ingredients.
• Wine vinegar.
  One of the most commonly used vinegars in 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. Often, white wine vinegar is flavored with aromatic herbs such as tarragon. White wine vinegar works well with mild oils like sunflower oil. Red wine vinegar, especially when aged, contains a fairly high amount of acid and therefore goes well with dense nut and olive oils.This vinegar goes well with green leafy vegetables.
  
• Apple cider vinegar
  has long proven itself in Russia and is well known to our hostesses. It has a mild, well-balanced flavor and a bright, noticeable fruity note. Apple cider vinegar is great with sunflower and olive oils. It can be used in almost any salads of vegetables and cereals.
  
• Herbal vinegars.
  Most often it is white wine or apple cider vinegar infused with aromatic herbs.Perfectly combined 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 old – sweet, uncured vinegar. This balsamic vinegar is relatively inexpensive, but almost unusable. It can only be used in fruit salads. The next stage of balsamic vinegar aging is from 15 to 25 years.A much more expensive kind of vinegar. When used, it should be mixed with white wine or apple cider vinegar. And the highest degree of balsamic vinegar aging begins at the age of 25. This type of vinegar can be fabulously expensive, but it is literally used one or two drops at a time due to its strong aroma.
  
• Sherry vinegar.
  Another kind of vinegar, which is quite rare for our country. But if you can find it, then you will remember its incomparable taste and aroma forever.Sherry vinegar is quite strong and works great with nut butters. Ideal with meat salads and salads with bitter herbs such as chicory.
  

Now take note of 5 delicious
salad dressings, all without vinegar, from of the second type
refueling:

Classic salad dressing

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

In a small bowl, whisk together the lemon juice, salt and pepper using a fork or whisk. While whisking, add the olive oil. You can add a little mustard to the mixture to taste.

Season green and vegetable salads.

Hard cheese dressing

• 3 st. l. sour cream
  
• 5 st.l. natural yoghurt
  
• 50 g Parmesan or Pecorino cheese
  
• 2-3 anchovy fillets
  
• 1 garlic clove
  
• 2-3 hrs. red or white wine vinegar
  
• salt, freshly ground black pepper
  

Grate the cheese on a fine grater. Peel and chop the garlic with the anchovy fillet. Mash the sour cream with yogurt and cheese. Add garlic with anchovy. Add vinegar and pepper to taste.You can salt it, but the dressing will be salty from cheese and anchovies anyway.

Season salads with pasta, vegetables and salads with neutral cheeses.

Aioli

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

In a deep bowl, whisk grated garlic, yolks, salt, pepper, lemon juice with a whisk; only stir in one direction.Continuing to stir, pour in the oil – first drop by drop, then in a trickle, until the sauce emulsifies.

To avoid curdling the sauce, the butter and yolks should be at the same room temperature. If it does curl, add a teaspoon of warm water drop by drop, whisking not too vigorously.

Season potato and meat salads, seafood salads.

Italian gas station

• sugar – 2 tspl.
  
• 2 h. L. 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 h. L. chili flakes
  
• 25 g fresh basil, chopped
  

Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp each.l. salt and pepper, chili flakes and vinegar. Pour oil into this mixture slowly, in a uniform stream, stirring constantly, until a homogeneous emulsion is obtained. Mix with chopped herbs and season with salt and pepper to taste.

Can be stored in the refrigerator in a tightly closed container for up to 1 week.

French dressing

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

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

Another method can be used .
Beat all ingredients except butter with a blender until puree. Without turning off the blender, slowly pour in the oil in a continuous stream. Beat until smooth. The dressing should be used immediately after preparation.

Perfect with romaine salad, cucumbers, red onions and radishes.

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

Cooking features

Even a novice cook can wash, cut and mix fresh vegetables.But this mixture will turn into a salad only after it is seasoned with sauce. This ingredient plays a large role, it can make a snack taste good or unpalatable, increase the health benefits of a dish or make it harmful. Making a salad dressing can take even longer than preparing the main ingredients, but the results are well worth it. In order for it to always meet your expectations, you need to know a few rules for preparing salad dressings with fresh vegetables:

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

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

Dressing for fresh vegetable salad, cream-based

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

Cooking method:

• Peel the onion and chop it with a grater, blender or meat grinder.
• Melt butter in a frying pan, put onion puree in it, stir, simmer for 2-3 minutes.
• Add spices and water. Salt to taste. Simmer until at least half of the water in the pan has evaporated.
• Pour in olive oil, mix thoroughly.
• After 2 minutes, pour in the cream, whisk and simmer for another 1-2 minutes.
• Transfer the sauce to a blender bowl, beat until smooth.

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

Orange juice dressing for fresh vegetables

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

Cooking method:

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

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

Balsamic Vinegar Fresh Vegetable Salad Dressing

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

Cooking method:

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

The cloves must be removed from the sauce before dressing the salad; it is only needed to add a spicy aroma to the sauce. If the appetizer contains fresh herbs and tomatoes, then the dressing prepared according to this recipe will do just fine.

Fresh vegetable salad dressing with lemon and olive oil

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

Cooking method:

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

Dried Italian herbs in this recipe can be replaced with fresh basil in the amount of 20 g. If desired, a pinch of lemon zest can be added to the sauce to give the dish a unique flavor. This is one of the most common salad dressing recipes with seasonal vegetables. The sauce is popular for its versatility.

Dressing for fresh vegetable salad with yolk and mustard

• vegetable oil (olive, sunflower or other) – 60 ml;
• chicken egg – 1 pc.;
• Apple Cider Vinegar (6%) – 100 ml;
• sugar – 5 g;
• salt – to taste;
• table mustard – 5 ml;
• ground black pepper – a pinch.

Cooking method:

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

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

Yogurt-based fresh vegetable salad dressing

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

Cooking method:

• Squeeze the juice out of the lemon, melt the honey to a liquid consistency. Stir.
• Add mustard and orange zest. Stir.
• Combine the resulting composition with yogurt. Beat with a whisk or blender until the sauce is smooth.

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

Easy Recipe for Fresh Vegetable Salad Dressing

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

Cooking method:

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

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

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

You will be surprised, but even if in the most ordinary vegetable salad you 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 from improvised salad dressings, as well as exotic, but sooo delicious!

Universal salad dressing

Products
100 ml of lemon juice
400 ml of vegetable oil (according to your taste, I love corn oil)
1 tbsp.l. 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 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 suit your taste.
The main ingredients in the salad dressing are oil, lemon juice and mustard. The rest is not important for creating a base, it is for taste.
We put it in the blender, whack-whack, you’re done!
Don’t have a blender? Garlic through a press, all into a jar with a lid, and shake well.
Dressing is a great time saver in the kitchen, not only as a salad vinaigrette, but also great as a sauce when roasting vegetables such as asparagus, cauliflower or broccoli. Even a sprinkle of potatoes will do well in the oven. Chicken or fish – everything takes on a refined look and taste.
So, if I don’t have time for something else, I feel free to take the bottle of this sauce out of the refrigerator, sprinkle what I’m going to bake, throw 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 amount of ingredients if you don’t need that much). In a closed glass container, salad dressing is stored for several weeks without losing its taste. You just need to shake it up periodically. 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 to boiled potatoes.Very aromatic 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 seeds (fried) – 1 tbsp l.
Fresh parsley (chopped) – 1 tbsp. l.
Salt and black pepper

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

If you use this dressing for leaf salad, 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 dressing for vegetable salads
– you can make an unusual salad from the most ordinary vegetables. All you need is a “secret ingredient” – an original salad dressing.

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

So, squeeze the juice out of the lemon. Peel and squeeze the garlic.
Mix the juice, garlic, pepper, cumin, and olive oil. Beat well with a fork.
Chop the parsley.
Add herbs to the sauce, stir. Leave on for 10 minutes.
Dressing is excellent for vegetable and mushroom salads.

Gas station “Kamchatka”
– instead of the usual mayonnaise for vegetable salads, try this salad dressing with horseradish and yolks based on sour cream.

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

Shake the sour cream with the 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 tablespoons
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 stir thoroughly.
Squeeze the juice out of half a lemon.
Add lemon juice, sour cream, salt to the yolk with butter. Season with ground black pepper and sugar.
Stir well.
Sour cream dressing with lemon is ready.

Yogurt and green dressing
– This green yogurt dressing can be used to dress salads or serve with ready-made main courses.

Food

Mustard – 2 tsp
White wine vinegar – 2-3 tbsp l.
Sunflower oil – 4 tsp
Fresh parsley (chopped) – 2 tbsp. l.
Green onions (chopped) – 2 tbsp. l.
Fresh tarragon (chopped) – 2 tbsp. l.
Watercress (chopped) – 1 tsp
Salt and black pepper

Put mustard, yogurt, vinegar and oil in a food processor or blender.Season with salt and pepper. Grind at medium speed until smooth. Add parsley, onion, tarragon and watercress. Grind for a few more seconds. Pour the prepared yogurt and greens dressing into a sauce bowl.

Salad dressing
– This yoghurt salad dressing has a delicate texture and excellent flavor. This dressing can be used to flavor any salads.

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

Place all ingredients in a food processor and season with salt and pepper. Mix on medium speed until smooth.

Yogurt salad dressing with green onions
m – are you thinking of how to replace mayonnaise in a salad? Try the yogurt dressing!

Products
Natural yoghurt – 125 ml
Lemon – 0.5 pcs.
Green onions – 5-10 g
Mayonnaise – 1 tablespoon
Salt – 0.25 tspl.
Ground pepper – 0.25 tsp

Transfer the yoghurt to a bowl.
Squeeze out the lemon juice and add the mayonnaise.
Season with salt and pepper to taste.
Chop the green onion. Mix everything thoroughly.

Salad dressing
is the easiest and most convenient way to make 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 with a stopper 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
Provencal mayonnaise – 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. Beat the salad dressing slightly.
Mayonnaise salad dressing is ready. You can make a salad.

Garlic dressing for vegetable salads
– this dressing is used to dress vegetable salads, and you can also water the herring before serving.

Products
Olive oil – 1/2 cup

Garlic (minced) – 1-2 cloves
Mustard – 1 tsp.
Sugar – 1/2 tsp
Salt and black 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 a refrigerator (no more than a month).

Raspberry vinegar
– I needed raspberry vinegar for another tasty treat. I’m tired of rushing around the shops in search of this rarity and decided that if making raspberry vinegar is easy, it’s easier to do it myself … Indeed … =)) Raspberry vinegar is good for dressing salads, marinades for fish and meat, and some preparations for the winter …

Products
Fresh raspberries – 200 g
Granulated sugar – 1 tbsp.l.
Table vinegar – 500 mg

Sort out 100 g of raspberries.
Add granulated sugar.
Mash the raspberries with sugar with a fork …
and transfer to the jar.
Warm a little vinegar and pour over the berries.
Close the jar tightly and leave in a cool place for 2 days.
– Strain the vinegar into the jar and add the remaining raspberries …
Strain the vinegar into the 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 sauce “Vinaigrette”
– Recipe used for dressing fresh vegetable salads. Also “Vinaigrette” sauce is added to various marinades.

Products
Olive 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 black pepper

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

Flavored olive oil
– I tried flavored olive oil for the first time in a pizzeria. It was supposed to be poured over pizza for pungency and spice. I was also surprised: “Well, I didn’t think to do this myself?” I suggest you try it!

Products
Hot peppers
Bay leaves
Rosemary
Thyme
Sage
Olive oil

1.Wash all components, dry well, otherwise the oil will mold.
Dry, not chopped spices and peppers are also suitable.
2. Cut the pepper into pieces. Place all ingredients in a clean, dry jar.
3. Cover with olive oil. The content must be completely covered.
4. Insist for at least 1 month. Of course, the longer it costs, the better.
You can use flavored olive oil as a salad dressing, to top your pizza or bruschetta. For meat and fish.

Healthy dressing for sweet salads
– This salad dressing requires only lemon, honey and cinnamon. And, of course, a good mood!

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

Cut the lemon, squeeze the juice out of one half. Add honey.
Stir well and add cinnamon.
This dressing can be poured over a salad of apples, carrots, kiwi, bananas. Alternatively, you can use the sweet salad dressing as a sauce for casseroles or pancakes.

French Vinaigrette sauce
– a classic recipe, but quite relevant. Vinaigrette sauce is usually considered a salad dressing, but it goes well with vegetables (such as green beans or boiled potatoes), and 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
Black pepper, freshly ground
Sugar
Extra virgin olive oil – 3/4 cup
*
If desired, add one of the following ingredients 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 herbs (thyme, parsley, tarragon), chopped – 2 tbsp.l.

In a small bowl, stir together the vinegar and mustard, 1/4 tsp. salt, 1/8 tsp. pepper and a pinch of sugar.
While slowly adding the olive oil, beat the mixture for a few minutes until an emulsion is formed. (You can mix the ingredients in a blender, or shake them in a sealed jar.)
Store the Vinaigrette in an airtight container in the refrigerator (up to 2 weeks). Shake well before use.

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

In a small bowl combine vinegar, mustard, salt and pepper, whisk well.
Then, without stopping whisking, add the olive oil, beat until smooth. In total, 3/4 cup of sauce is obtained.
Pour the vinaigrette sauce (vinaigrette dressing) into a tight-fitting 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

Put table mustard, raw egg yolks 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 will allow you to serve familiar salads in a new way.

Products
vegetable oil 0.66 cups
yolk 2 pcs.
mustard 2 tsp
vinegar 3% 1 cup
granulated 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 chilled vegetable oil in a stream, stirring continuously with a jar to one side until an elastic mass is formed.Dilute the resulting mass with vinegar.
Strain the prepared mustard salad dressing.

Oil-vinegar dressing

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

Dissolve the 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

Put the mustard and raw egg yolks in a glass, porcelain or enamel dish and grind. Add salt and sugar and mix thoroughly. Stirring continuously, pour in the oil in a thin stream. Then add vinegar, pepper and stir again. You can add 2-3 tbsp. tablespoons 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 tsp
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. Add 3/4 cup sour cream at the end.

French sauce

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

Salad dressing
is an excellent dressing option for vegetable, meat or potato salad.

Products
Medium fat mayonnaise – 3/4 cup
Ketchup without additives – 1/4 cup
Fresh parsley leaves – 2 tbsp. l.
Onions (finely chopped) – 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.
Pulse until smooth.
Pour the sauce into a jug or glass jar, seal tightly and refrigerate the salad dressing.
The salad dressing can be refrigerated for up to three days.

Walnut-garlic dressing

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

Crush 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 thoroughly 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.

Gas station “Warsaw style”

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

Shake sour cream with eggs, add salt, sugar and lemon juice. Add chopped dill and green onions, stir

Garlic sauce with herbs
– an excellent garlic sauce will decorate and revitalize meat and fish dishes.

Products
Garlic – to taste
Greens (dill, parsley, cilantro, basil, rucola) – to taste
Mayonnaise – to taste

Peel and crush the garlic in a garlic bowl.
Wash and chop the herbs.
Add mayonnaise and mix thoroughly.

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

Products
Lemon grass – 2 stems
Garlic (peeled) – 3 cloves
Ginger (chopped) – 1 tbsp.l.
Rice-wine vinegar – 1 cup

Wash and dry the lemon grass. Chop finely. Cut the garlic cloves into halves.
Place the lemon grass, garlic and ginger 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 after at least 2 weeks.

Salad dressing
– This versatile salad dressing goes well with any vegetable salads, and you can also serve this salad dressing with main 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 of black pepper. Purée until pasty. Pour the prepared sauce into a tight-fitting container. Store salad dressing in the refrigerator for no more than three days.

Salad dressing

Prepare salad dressing with mayonnaise, sour cream, lemon juice, sugar, salt, pepper and chopped herbs, add salad and serve immediately.

Dressing with herbs and lemon juice

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

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

Salad dressing

Products
onions 1 pc.
dill 4 g
cilantro 4 g
capers 15 g
vinegar 3% – 75 g
olive oil 85 g
salt 3 g
coriander herbs to taste

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

Dressing

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

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

“Wild West” salad dressing

in a plastic container, mix 1/2 cup of kefir, 2 tbsp. light mayonnaise, 2 tablespoons of lemon juice, 1 tsp. apple cider vinegar, some tabasco sauce, 1 clove of garlic, crushed, and 1 tablespoon of minced cilantro. Close container tightly with lid and shake well

Hippie salad dressing

Blend 1/2 cup grated carrots, 2 tablespoons Japanese rice wine, 2 tablespoons wine vinegar, 1 teaspoon chili sauce, 1 teaspoon chopped ginger, 450 g soft tofu 1 minced small garlic clove

Salad dressing “Asian citrus”

Mix 2 tablespoons peanut butter, 1 tablespoon sesame oil, 2 tablespoons wine vinegar, 4 tablespoons fresh orange juice, 2 tablespoons each lemon juice, soy sauce, honey and mustard

Tahini dressing

Grind in a blender 1 cup grated carrots, 1/4 cup sesame paste, juice of 2 lemons, 1 tablespoon honey.Salt to taste

Old Ranch salad dressing

Mix 1/2 cup low-fat kefir, 2 tablespoons light mayonnaise, 1 tablespoon apple cider vinegar, 1 crushed small garlic clove, 1 tablespoon finely chopped greens (basil, parsley, cilantro, thyme), 1/2 tsp mustard and a pinch of chili

MORE FILLINGS:

1) I buy an avocado and wait until it ripens. 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 to make it ripe as soon as possible.this is the most whole fatty product, in a blender I add water and garlic or salt and water, or a drop of soy sauce and more water, a decent amount of sauce is obtained. If the salad is not planned to be eaten 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. Strawberries and berries are perfect during the season.
Pour grated root vegetables or salad greens, such as spinach, with this dressing.I add slices of banana or a couple of dried fruits – for a sweet tooth -)

3) thick and sweet dressings of banana, ground in pure form, or with a spoonful of lemon juice or spices, from curry and chili to cinnamon and cardamom. For separate meals, it is better to season greens and vegetables with sweet foods, 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 ripe coconut, which costs a penny in auchan, the main thing is to choose the one where the liquid is still splashing – and grind it at home with water – with beets 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 zhetlets, I think this is good.

6) rather not about dressing, but about the salad itself: I took as a rule vegetable salads to maintain my figure, but planing carrots, beets and zucchini is still too lazy, of course – for me a cool option is to grind fresh cauliflower in a food processor – 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:

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

The most satisfying sauce made from nut butter or soaked nuts: almond paste or paste from Cashews are ground with water, soy sauce, a drop of lemon juice, pepper, mustard, ground nutmeg or curry (for example, combining cashew paste with lemon sourness, mustard and nutmeg will give a hearty and all-natural imitation of mayonnaise, although the lemon sour and nutmeg).

The most delicate sauces will be obtained with cashew paste, the most useful are probably with almond paste, because, among other things, almonds are one of the best natural sources of calcium and a good source of many other micro and macro elements and fats that are needed to be satisfying – in natural concentration.

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

* Lest you say that I’m here about rare ingredients, nut butter can now be found in health food stores and for vegetarians, although, of course, unroasted cashews, pine nuts, sesame seeds, sunflower seeds are suitable – they are soaked for several hours and then grinded with water and spices to the state of a sauce, but it’s already too dreary for me -))

Cedar pesto: cedar nuts, without soaking, grind with basil, water and garlic (you get “pesto”, which is customary to fill zucchini, grated along “under pasta “)

Grind sunflower seeds or cashew paste with water, a little dry mustard and lemon juice (in the salad it will look like mayonnaise: for example, with celery, apples, boiled broccoli and bell pepper)

Linseed sauce (tablespoon first grind 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 young coconut (th m 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 a more diluted form, the same dressing will do the opposite, as a base for a chowder with crispy salad greens, sprouts, bell pepper (while I was sitting in Russia, this part seemed like this .. “well, well ..” But in two weeks in Tae this topic became a whole world of discoveries)

Coconut dressing for the middle lane: ripe coconut pulp (any hypermarket, choose coconuts that have all the “eyes “black on the top of the head, no mold, liquid should splash noticeably inside) grind with water or coconut water until thick yogurt, cardamom cinnamon, chili, lemon juice to taste (for example, mixed with grated beets and a couple of finely chopped dates, prunes or dried persimmons – very nice and satisfying, the texture resembles beets with homemade cottage cheese…. you can sour such a sauce similar to yogurt by adding a spoonful of sour milk to it and keeping it warm)

Warm sauce from boiled broccoli or green beans: IT’S 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 the dietary reading it is great to stuff bell peppers with such a pate or spin rolls of salad greens.

Pesto-pate made from fresh broccoli florets, ground with avocado in a powerful blender (optional: with soy sauce or a healthier equivalent like bragg’s liquid aminos, garlic, a drop of lemon juice, nutmeg)

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

Raw poultry yolks (sounds unusual, at least – but actually tasty with herbs and tomatoes, for example, and yolks are a good source of B12 and whole, unprocessed fats)

Salad Dressing USSR – With Taste

As my grandmother says, every year mayonnaise in the store is getting worse and worse.And although she has long learned to make this famous sauce on her own, she cannot overpower large portions. After all, on holidays you can’t do with a bowl of mayonnaise. The Soviet salad dressing “Provencal” in a 250 ml jar would be very useful.

The taste of Soviet mayonnaise is legendary. They say that it was so tasty and natural that it could be easily spread on bread and eaten just like that, without anything. At the same time, this sauce was in short supply. To make mayonnaise sufficient for all dishes, a special salad dressing was prepared from it.How Soviet housewives made it and how they replaced mayonnaise, I will tell you further.

How Soviet housewives saved on scarce mayonnaise

From the memoirs of my grandmother, mayonnaise in the Soviet Union has always been a sign of luxury. It was cooked from it only on major holidays. And they took out the sauce in advance, although it had a rather limited shelf life.

That is why in many Soviet families it was customary to mix mayonnaise in half with sour cream. The latter was then cheaper than the sauce.And the taste of the finished dressing turned out to be softer and softer. And who lacked taste, added salt and pepper.

Soviet salad dressing without mayonnaise

It also happened that it was not possible to get mayonnaise for the holiday. Then my grandmother was preparing a branded Soviet dressing from sour cream. To begin with, she boiled 2 hard-boiled eggs. Then she separated the whites from the yolks. Only the latter will be needed.

2 cooled boiled yolks need to be kneaded with a fork into small crumbs. Then mix them with a blender (or, as in the old fashioned way, with a whisk) with a glass of sour cream.Then add 1 tsp. mustard and stir again. Refueling is ready!

Of course, in our time of abundance of flavors, such a Soviet salad dressing will not cause mass delight. Its taste is pretty simple. Nevertheless, sour cream and egg yolk sauce is natural and much healthier than store sauces. He is able to emphasize the taste of any ingredient.