About all

What is the best dressing for salad: The request could not be satisfied

Содержание

10 Best Salad Dressing of 2021 — Healthy Salad Dressing Brands

courtesy of brands

A mixed bowl of all the season’s best greens is one of the healthiest meals you can make for yourself — until you add on the dressing, that is. That’s right, there are some sneaky added salts, sugars, and preservatives lurking in your go-to bottles of salad dressing. There’s no need to cut the dressings from your diet entirely though — you may actually need them. Studies show that a little bit of the healthy fats found in salad dressings help your body absorb all of the nutrients from the greens inside your salad. So no pressure, but the dressing you choose can make or break your meal.

But there’s no need to stress about it — we’ve rounded up some tasty salad dressings of all kinds that will change the way you make your salads. From a rich and creamy dressing to accompany a filling dinner salad like Caesar to a light and refreshing balsamic vinaigrette for a springy mixed green salad, there’s a dressing for everyone’s taste. Some are even vegan, if you don’t have time to make your own. Whether you’re looking to swap out an old dressing that’s not so good for you, or you’re just looking for a simple way to change up your salads, here are the tastiest and healthiest salad dressings to stock up on.

Advertisement – Continue Reading Below

1

Best Green Goddess Salad Dressing

Green Goddess Dressing

Annie’s Naturals
walmart.com

$6.27

Green Goddess dressing has been a staple on American tables ever since it was created at San Francisco’s Palace Hotel in 1920s. Annie’s combination of tahini, lemon, chives, and parsley is not only vegan, but it also tastes amazing on literally anything.

RELATED: 40 Easy Summer Salads That Pack in the Best Seasonal Flavors

2

Best Caesar Salad Dressing

Simply Dressed Caesar Salad Dressing

Marzetti
shoprite. com

$2,020.00

Choosing a creamy salad dressing over an oil-based one generally means you’re making the less healthy choice — but that’s not necessarily true with this Marzetti Caesar dressing. With vegetable oil and red wine vinegar, this is a healthy recipe that tastes indulgent. 

3

Best Oil and Vinegar Salad Dressing

Olive Oil & Vinegar Dressing

Newman’s Own
walmart.com

$13.78

4

Best Blue Cheese Salad Dressing

Chunky Blue Cheese Yogurt Dressing

Bolthouse Farms®
instacart.com

$3.99

Since the base of the dressing is protein-packed yogurt, this creamy dressing keeps your meal’s calorie count low — 35 calories per serving low!

5

Best Balsamic Salad Dressing

Natural Balsamic Vinaigrette Dressing

Annie’s
walmart. com

$22.99

No list of salad dressings is complete without a bottle of the super-versatile balsamic vinaigrette. Annie’s balsamic vinegar includes a bit of honey and mustard for extra tangy goodness.

6

Bragg Organic Dressing & Marinade Ginger & Sesame

Bragg
instacart.com

$5.29

7

O’Dang Hummus Dressing Greek Tzatziki

O’Dang Hummus
instacart.com

$5.79

Is hummus your go-to dipping sauce? Then this Greek dressing is going to change your life. Creamy with hints of garlic, this chickpea based dressing is a hummus-lover’s dream.

8

Roasted Sesame Japanese Dressing

Kewpie Mayonnaise
amazon. com

$8.41

This savory and creamy sesame dressing is seriously addictive — just ask the Amazon reviewers who admit they sometimes drink it right out of the bottle.

9

Italian Vinaigrette

Primal Kitchen
amazon.com

Given all of the benefits of avocado, like a sizable dose of heart-healthy unsaturated fat, it’s not surprising that we’re starting to see avocado everywhere. One place that it really works is as an oil to give your Italian dressing a nutrient boost.

10

Cilantro Lime Dressing

Stonewall Kitchen
amazon.com

$17.69

Cilantro and zesty lime come together for this springtime dressing that doubles as a pretty great marinade for the protein of your choice.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

10 Healthy Salad Dressing Brands to Buy in 2020 (and 11 to Avoid)

We may earn a commission for anything you purchase through links on this page.
Pricing and availability are accurate as of the piece’s initial publication.

Whether your incentive is to lose weight fast or improve your overall health, tossing your own homemade salad with a healthy salad dressing is a great way to get your greens in. But if you’re opting for store-bought salad dressings, the sauce may be the reason you’re not witnessing your waistline whittle down. Why? The bottled brand you buy will play a role in how many calories you consume.

In fact, many bottled salad toppers are jam-packed with bloating amounts of salt and sugar in addition to sketchy dyes and preservatives. So why taint your nutritious bowl with these health-undoing ingredients? If you’re bored of plain ol’ olive oil and lemon juice or don’t have the time or ingredients to whip up a flavorful salad dressing at home, we’ve put together a guide that’ll help you sort through the good and bad bottles at the supermarket.

The best healthy salad dressing brands.

Ideally, you want your healthy salad dressing to meet certain nutritional criteria. (All numbers are listed for a two-tablespoon serving.)

  • Less than 250 milligrams of sodium
  • Less than 3 grams of added sugar
  • No artificial colors or preservatives
  • Few to no vegetable oils

And while “fat-free” dressings may seem synonymous with fitting into your skinny jeans again, that’s not actually the case. You want your topper to contain some healthy fats, which help your body absorb vitamins A, D, E, and K—slimming nutrients found in many salad staples such as spinach and tomatoes.

These are the 10 healthiest salad dressings you can buy.

1. Bolthouse Farms Chunky Blue Cheese Yogurt Dressing

per 2 tbsp: 35 calories, 2.5 g fat (1 g saturated fat) 135 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 2 g protein

We love that Bolthouse Farms uses protein-rich yogurt for its base to keep the fat content of this healthy salad dressing respectably low. The combination of yogurt and blue cheese bring the amount of protein to 2 grams per serving. And with an impressively low 35 calories per serving, you won’t believe this bottle packs in velvety blue cheese in almost every bite.

2. Organic Girl Avocado Cilantro Vegan Vinaigrette

Per 2 tbsp: 120 calories, 13 g fat (1.5 g saturated fat), 80 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 0 g protein

If the avocado on your countertop isn’t yet ripe for use, don’t fret—you can still get the coveted creamy flavor with this organic offering. Organic Girl boasts a kick of jalapenos and invigorating lime juice as well as satiating unsaturated fats that help you absorb many veggies’ fat-soluble nutrients. Squirt this over a Mexican-style salad when you’re short on time to make fresh guac.

3. Bragg Vinaigrette

Per 2 tbsp: 80 calories, 7 g fat (1 g saturated fat), 20 mg sodium, 4 g carbs (0 g fiber, 2 g sugar), 0 g protein

Apple cider vinegar, which has been linked to weight loss and appetite suppression, is the top ingredient in Bragg’s healthful vinaigrette. This healthy salad dressing is sweetened with a drop of organic honey and liquid aminos, and balanced with a dash of black pepper for a low-sodium sauce that’s as wholesome as it tastes.

4. Primal Kitchen Lemon Turmeric Vinaigrette & Marinade

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

Curcumin, the main antioxidant in turmeric, has been shown to fight inflammation—a key driver of weight gain. After you’ve drizzled your greens with the golden stuff, add a dash of black pepper. The zesty spice helps increase turmeric’s bioavailability.

5. Hilary’s Ranch Chia

Per 2 tbsp: 45 calories, 4.5 g fat (3 g saturated fat), 150 mg sodium, 1 g carbs (0 g fiber, 0 g sugar), 0 g protein

Instead of relying on a fatty base of vegetable oil and buttermilk, Hilary’s concocts its creamy ranch with hearty coconut milk. To add to the benefits, this healthy salad dressing packs in heart-benefitting chia seeds for a dose of omega-3s in every bite.

6. Annie’s Organic Red Wine & Olive Oil Vinaigrette

Per 2 tbsp: 140 calories, 14 g fat (2.5 g saturated fat), 170 mg sodium, 1 g carbs, 0 g protein

Annie’s adds tang and body to your salads without breaking your calorie budget. Two tablespoons pack in under 140 calories and boast 14 grams of fat coming from extra virgin olive oil. EVOO is brimming with oleic acid, a monounsaturated fat that has been shown to prevent heart disease.

7. Primal Kitchen Dreamy Italian Dressing

Per 2 tbsp: 110 calories, 11 g fat (1.5 g saturated fat), 220 mg sodium, <1 g carbs (0 g fiber, 0 g sugar), 0 g protein

Avocado oil—the first ingredient in this pick—has been shown to prevent metabolic diseases such as obesity and diabetes, a study in BioMed Research Journal shows. What’s more, this dreamy dressing features aromatic flavors from basil, garlic, red chile peppers, and thyme, deeming this the perfect accompaniment to any meal.

8. Annie’s Organic Caesar Dressing

Per 2 tbsp: 100 calories, 11 g fat (1.5 g saturated fat), 150 mg sodium, 2 g carbs (0 g fiber, 0 g sugar), 1 g protein

If you’re yearning for an indulgent flavor factor to keep your salad streak going, Annie’s organic Caesar trumps most commercial brands that inject their formulas with belly-ballooning fat and salt. Plus, this Ceasar is egg-free and non-GMO.

9.

Tessemae’s Green Goddess

Per 1 tbsp: 80 calories, 9 g fat (1.5 g saturated fat), 90 mg sodium, 0 g carbs, 0 g protein

Unlike our other healthy salad dressing contenders, Tessemae’s serving size is trimmed down to a mere tablespoon. However, even if you double it to two, the nutritionals remain quite impressive. Instead of stuffing in deleterious amounts of sodium and sugar, Tessemae’s flavors its sauce with organic tamari, EVOO, and turmeric.

The unhealthiest salad dressings.

Stay away from these salad dressings that are high in unhealthy fats, sodium, and sugar.

1. Hidden Valley Original Ranch

Shutterstock

Per 2 tbsp: 140 calories, 14 g fat (2.5 g saturated fat), 260 mg sodium, 2 g carbs, 0 g fiber, 1 g sugar, 1 g protein

It’s time to ditch the dressing that convinced you to eat your veggies as a child. Hidden Valley’s original ranch sneaks in appetite-spiking MSG as well as artificial flavors and preservatives—scary ingredients you don’t want lurking in your salad.

2. Kraft Zesty Italian

Per 2 tbsp: 60 calories, 4.5 g fat (0.5 g saturated fat), 300 mg sodium, 3g carbs (0 g fiber, 2 g sugar), 0 g protein

Sure, one serving size boasts just 60 calories but are you looking at the super-high sodium content and preservative-packed ingredient list when buying a bottle of this savory salad topper? Skip Kraft’s Mediterranean-inspired sauce and go for one of our better store-bought salad dressings instead.

3. Wishbone Deluxe French

per 2 tbsp: 130 calories, 12 g fat (3 g saturated fat) 180 mg sodium, 5 g carbs (0 g fiber, 5 g sugar), 0 g protein

If you’re looking to add some sweetness to your spring mix, you’re better off tossing in some sliced fruit rather than drizzling on this dressing. Two tablespoons pack in 5 grams of sugar, which doesn’t sound too horrendous until you’ve poured double the recommended serving size into your bowl.

4. Kraft Thousand Island

per 2 tbsp: 130 calories, 12 g fat (2 g saturated fat), 260 mg sodium, 4 g carbs (0 g fiber, 3 g sugar), 0 g protein

Your go-to French fry dip contains more sodium than 20 mini Snyder’s pretzels! If your goal is to balance your blood pressure, skip this pick and opt for using these 20 Foods That Lower Blood Pressure to jazz up your lettuce.

5. Brianna’s Homestyle Asiago Caesar

per 2 tbsp: 140 calories, 14 g fat (1.5 g saturated fat) 270 mg sodium, 1 g carbs (0 g fiber, 1 g sugar), 1 g protein

Don’t let the modest and minimally-styled label fool you: this dressing is far from simple. In addition to including a laundry list of ingredients, Brianna’s cheese-spiked caesar also manages to pack in a whopping 270 milligrams of sodium, which is why we omitted it from being deemed a healthy salad dressing.

6. Newman’s Own Balsamic Vinaigrette

per 2 tbsp: 90 calories, 9 g fat (1 g saturated fat), 280 mg sodium, 3 g carbs (0 g fiber, 1 g sugar), 0 g protein

When you’re looking for a healthy salad dressing, balsamic is usually your go-to, right? Maybe not this one. Balsamic is known for its subtle sweet hints, but this offering is packed with a significant amount of heart-taxing salt. And contrary to its label, balsamic vinegar is a lowly third on the ingredient list, snailing behind fillers such as soybean oil and water.

7. Ken’s Honey Mustard

Per 2 tbsp: 130 calories, 11 g fat (1.5 g saturated fat), 140 mg sodium, 6 g carbs (0 g fiber, 6 g sugar), 0 g protein

Whether you’re slathering the stuff on baked chicken or stirring it into spinach, this honey mustard isn’t a solid choice when you’re shopping for that sweet tang. Ken could do without the preservatives and unnatural dyes.

8. Ken’s Fat-Free Raspberry Pecan

Per 2 tbsp: 45 calories, 0 g fat (0 g saturated fat), 290 mg sodium, 11 g carbs (0 g fiber, 10 g sugar), 0 g protein

You’d think raspberries were bright enough to contribute enough color to their pulverized counterpart, but Ken doesn’t seem to agree. This dressing packs in artificial dyes including Red 40 and Blue 1. It also lists sugar as the second most abundant ingredient.

9. Kraft Fat-Free Catalina

Per 2 tbsp: 50 calories, 0 g fat (0 g saturated fat), 350 mg sodium, 11 g carbs (0 g fiber, 7 g sugar), 0 g protein

The words “fat-free” plastered on the label are attractive, but don’t let them convince you to buy this salad dressing. Turn the bottle around and you’ll see that the reason why we advise against buying this. One serving boasts 350 milligrams of sodium and 7 grams of sugar to make up for the lack of fat. That’s not worth the trade-off.

10. Newman’s Own Low-Fat Sesame Ginger

Per 2 tbsp: 35 calories, 1.5 g fat (0g saturated fat), 300 mg sodium, 5 g carbs (0 g fiber, 4 g sugar), 0 g protein

Sesame and ginger are two fat-frying ingredients when found in their natural state. However, these ingredients lose their lustrous halo when tainted with 300 milligrams of sodium. Build a better salad by choosing one of our more healthy salad dressing options and tossing some of the best foods for fiber in your bowl.

11. Maple Grove Farms Fat-Free Greek

per 2 tbsp: 10 calories, 0 g fat (0 g saturated fat) 260 mg sodium, 2 g carbs (0 g fiber, 2 g sugar), 0 g protein

We were so close to loving this low-calorie condiment until we looked at the nutrition facts panel. The potassium sorbate on the bottle’s backside indicate this is a dressing you should skip. The preservative has been shown to be genotoxic to human lymphocytes (or white blood cells), according to a study published in Toxicology in Vitro.

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 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.

How to Make Vinaigrette Salad Dressing – Ratio, Variations, & More

I’ve always loved a good green salad. The thing is, I’ve never been able to find a store-bought salad dressing that I like. Most of them – especially store-bought oil and vinegar dressing – taste cloying and weird to me.

But you know what? That’s okay! Why? Because it’s super, duper easy to make my own homemade oil and vinegar dressing. And way less expensive. And I know exactly what goes into it!

Vinaigrette, a dressing made with oil and vinegar, is my favorite – and arguably the easiest to whip together, too. We’re talking 30 seconds or so. Less time than it takes to shop for a bottle of the stuff at the store!

So as I was shaking together my umpteenth jar of vinaigrette, I thought, hey! I should write a new tutorial!

What are the ratios for a traditional vinaigrette?

1 part vinegar to 3 parts oil
+ salt and pepper to taste

Simple, right?! But that’s not all you need to know! Read on for even more about making the perfect homemade vinaigrette for you.

Vinaigrette Ingredients

What is the best oil for homemade vinaigrette?

You can’t go wrong with extra virgin olive oil, which I use 95% of the time.

Or choose a light, flavorless oil like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

It goes without saying that higher quality oil is going to taste the best. But personally, as you can see by the photo, I’m not opposed to a little Costco generic brand love. Tastes pretty great to me!

What is the best vinegar for vinaigrette?

Ahhh, so many lovely varieties of vinegar. Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic vinegar is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

What can I add to vinaigrette for flavor?

As I referenced in the formula above, aside from oil and vinegar, the only other thing you really need for a superb and super-simple vinaigrette is a bit of salt (I like kosher salt or sea salt) and pepper (I prefer freshly ground black pepper).

Sugar or honey helps mellow the vinegar’s acidity. Bonus if you use honey, which works as a salad dressing emulsifier, too (more about emulsifiers in a bit).

It’s fun to do even more, if you want! Here are some ideas for oil and vinegar salad dressing add-ins:

Balsamic vinaigrette

Use balsamic vinegar. A touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.

Herb vinaigrette

Add fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – you’ll want to start with about 1/3 of dried vs. fresh.)

Ginger vinaigrette

Add finely minced ginger.

Garlic vinaigrette

Add finely minced fresh garlic or even some garlic powder in a pinch.

Raspberry vinaigrette

Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree. Also works with strawberries or blueberries! Go with about 1/2 cup berries per 1 cup of dressing. A bit of shallot and a drizzle of honey go nicely too.

Champagne vinaigrette

Use champagne vinegar for a light, elegant touch.

Citrus vinaigrette (lime, orange, or lemon vinaigrette)

Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty! Throw in a little zest for an extra punch.

Spicy vinaigrette

Crushed red pepper flakes, a dab of horseradish, or even a bit of Sriracha add a touch of heat.

Shallot vinaigrette

Add a bit of finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.

Dijon vinaigrette

Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. More about emulsifying in a minute. I like to add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing.

How to mix vinaigrette: My two favorite methods

Yes, oil and vinegar likes to stay separated. But for vinaigrette, we want it together – at least long enough to get it onto our salad.

One effective way of mixing it together (also known as “emulsifying”) is to use a blender. But I feel like that over-complicates the process and, let’s be honest, I don’t like the extra clean-up. And this is all about simple!

So I almost always mix my vinaigrette one of two ways:

Whisk it in a bowl

Add all of the ingredients to a small bowl and briskly whisk until all of the ingredients come together. That’s it! You can also add all of the ingredients except the oil, then whisk while adding the oil in a stream, which can help with the emulsification.

A tip Brandy shared has been a bit life-changing, too: just whisk the vinaigrette right in the salad bowl, add the greens, and toss. It only works if you’ve got just the right quantity for your salad, but it’s still an incredibly convenient option when the stars align.

Shake it in a mason jar

This is my favorite method because it’s easier (read: lazier). Just add all of the ingredients to a mason jar, screw on the lid, shake for a few seconds, and: voila, vinaigrette!

Bonus: you’ve now got a ready-made container for storing leftover dressing in the fridge for later on!

Taste, adjust seasonings, and serve

Once it’s mixed, just taste and adjust the  seasonings if you like, and you’re good to go. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and try.

If you’re not serving your vinaigrette right away, you may have to shake it again right before serving. But here’s where the bonus of a couple of the add-ins come into play: both Dijon mustard and honey help emulsify the dressing, which keeps it together longer. So consider adding one or both of these if you’re entertaining and don’t want the embarrassment of a broken-down dressing (the horror!) or if you are just plain tired of shaking.

And … that’s it!

Favorite Homemade Dressings & Salads

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

How to Make Vinaigrette Salad Dressing

Homemade vinaigrette is so much better than store-bought – and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

  • 3 tablespoons extra virgin olive oil ((or a more neutral-flavored oil like grapeseed, canola, or vegetable))
  • 1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar))
  • Pinch kosher salt
  • A turn of freshly ground black pepper
Optional add-ins (read entire post for even more ideas!):
  • 1-2 tablespoons fresh chopped herbs ((think dill, basil, parsley, cilantro, mint, or thyme. Dried herbs work, too, just use 1-2 teaspoons instead.))
  • A finely minced garlic clove
  • 2 teaspoons finely minced or grated ginger
  • 2 teaspoons finely chopped shallots, scallions, or onion
  • 2 tablespoons finely grated or crumbled Parmesan ((Pecorino Romano, Gorgonzola, or feta are delicious too))
  • Pinch of crushed red pepper flakes (or 1 tablespoon horseradish or 1/4 teaspoon Sriracha)
  • 1 teaspoon Dijon mustard
  • 1/2 – 1 teaspoon sugar or honey
  • Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.

  • Taste and adjust seasonings if desired. Add to salad, toss, and serve.

  • Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.

Serving: 2tablespoons (1/2 recipe), Calories: 189kcal, Carbohydrates: 1g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Sodium: 29mg, Sugar: 1g, Iron: 1mg

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

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.

Continued

“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.

Continued

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.)

Salad Dressing

Calories

Fat (g)

Sodium

Type of oil

Light Creamy Dressings
Hidden Valley Ranch
*Ranch Light

80

7

1

280

canola and/or soybean

Wishbone
Ranch Up! Light

90

7

1

300

soybean

Just 2 Good Ranch

40

2

0

290

soybean

Just 2 Good Blue cheese

45

2

0.5

310

soybean

Just 2 Good Thousand Island

50

2

0

290

soybean

Kraft
Thousand Island

80

6

1

330

soybean

Light Done Right Golden Caesar

70

6

1

350

soy and/or canola

Light Done Right Ranch

70

4.5

0.5

370

soybean

Light Done Right Thousand Island

60

2

0

340

soybean

Girard’s
Light Champagne

60

5

0.5

500

soybean

Caesar Light

90

8

1.5

360

soybean

Newman’s Own Lighten Up!
*Lowfat Sesame Ginger

35

1.5

0

390

sesame, canola

Light Honey Mustard

70

4

0.5

290

soybean and/or canola

Light Caesar

70

6

1

520

soy and/or canola

Tresso
Sesame Miso (.67 oz)

35

2

0

130

sesame and canola

Light Vinaigrette Dressings
Bernstein’s Light Fantastic
Restaurant Ranch

45

2

0

240

canola

Roasted Garlic Balsamic

45

3.5

0

320

canola

Oriental

60

1.5

0

310

sesame, canola

Briannas
Blush Wine Vinaigrette

100

6

0

370

canola

Ken’s Steakhouse
*Lite Raspberry Walnut Vinaigrette

80

6

0

120

canola

Lite Olive Oil Vinaigrette

60

6

1

240

olive oil, soy and/or canola

Kraft
Special Collections Roasted Red Pepper Italian with Parmesan

35

2

0

340

soybean

Special Collections Classic Italian

50

4

0

420

soybean and/or canola

House Italian

70

6

1

310

soy and/or canola

Zesty Italian

80

8

1

310

soy and/or canola

Light Done Right House Italian

40

3

0.5

270

soy & olive

Light Done Right Zesty Italian

25

1.5

0

470

soy & olive

Newman’s Own Lighten Up!
*Light Balsamic Vinaigrette

45

4

0.5

470

canola and/or soybean

Light Raspberry & Walnut

70

5

0.5

120

soybean and/or canola

Wishbone
* Red Wine Vinaigrette Light

80

5

1

240

soybean

Balsamic Vinaigrette

60

5

0.5

280

soybean

Russian

110

6

1

360

soybean (corn syrup is the first ingredient)

Caesar with Aged Romano

60

5

1

560

soybean

*Raspberry Hazelnut Vinaigrette

80

5

0.5

260

soy and olive

Just 2 Good
Sweet ‘n Spicy French

50

2

0

250

soybean

Italian

35

2

0

490

soybean

Safeway Select
Tuscan Style Basil & Herb

80

7

1

430

soybean

Fat Free Dressings
Ken’s Steakhouse
Raspberry Pecan

50

0

0

280

(high-fructose corn syrup is a main ingredient)

Safeway Select Enlighten
Honey Mustard

40

0

0

65

Herb & Balsamic Vinaigrette

35

0

0

270

*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.

Continued

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)

Continued

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%.

Oil and Vinegar Salad Dressing Recipe

Nutritional Guidelines (per serving)
362Calories
41gFat
0gCarbs
0gProtein

See Full Nutritional Guidelines
Hide Full Nutritional Guidelines

×

Nutrition Facts
Servings: 4
Amount per serving
Calories362
% Daily Value*
41g52%
Saturated Fat 6g28%
0mg0%
316mg14%
0g0%
Dietary Fiber 0g0%
Total Sugars 0g
0g
Vitamin C 0mg0%
Calcium 2mg0%
Iron 0mg2%
Potassium 1mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a template since, when you get right down to it, oil and vinegar dressing is simply a particular ratio of oil to vinegar. This means you can take any kind of oil or vinegar you have available, plug them into the template, and have it come out right. The same goes for the seasonings—salt and pepper are essential—but beyond that, you can add a pinch of garlic powder, some fresh parsley, or whatever you have on hand. Just don’t overdo it.

The ratio for vinaigrette is 3-to-1: three parts oil to one part vinegar. This formula will always work, but that doesn’t mean it will be perfect 100 percent of the time. Not every vinegar is the same strength, for one thing. It’s a rough guideline that allows for plenty of tweaking to suit your tastes.

Making the dressing is a matter of combining the oil and vinegar along with any seasonings and flavorings and physically mixing them up to form a temporary emulsion. An incredibly efficient way to do this is to combine the ingredients in a glass jar, screw the lid on tightly, and shake.

Click Play to See This Oil and Vinegar Salad Dressing Come Together

90,000 20 dressings that will enhance the taste of any salad

These dressings are universal. They go well with herbs, vegetables, meat and fish. So feel free to experiment and add them to your favorite salads.

By the way, vinegar dressings can be used as marinades for meat.

1. Honey mustard salad dressing

recipethis.com

Ingredients

  • 120 ml vinegar;
  • 240 g mayonnaise;
  • 1 teaspoon tablespoon mustard;
  • 1 teaspoon sugar;
  • 1 teaspoon of chopped onions;
  • 170 g honey;
  • 1 teaspoon parsley, chopped;
  • ¼ teaspoon of salt;
  • ¼ teaspoon ground black pepper;
  • 120 ml vegetable oil.

Preparation

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

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

2. Parmesan and spice dressing

tasteofhome.com

Ingredients

  • 180 ml olive oil;
  • 120 ml red wine vinegar;
  • 1 tablespoon grated Parmesan;
  • 1 garlic clove, minced;
  • ½ teaspoon salt;
  • ½ teaspoon sugar;
  • 1/2 teaspoon dried oregano
  • a pinch of ground black pepper.

Preparation

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

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

3. Homemade mayonnaise

myculturedpalate.com

Ingredients

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

Preparation

Whisk the egg yolks in a metal ladle or bowl, add water and lemon juice. Place the container in a pot of boiling water to form a water bath. Stir the mixture until it thickens.

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

Put the mixture in a blender, add salt and pepper. Whisking the sauce, gradually pour in the olive oil in a thin stream.You should have a smooth sauce.

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

4. Garlic salad dressing

cheapdresses.us

Ingredients

  • 120 g low-fat sour cream;
  • 60 g light mayonnaise;
  • 40 ml skim milk;
  • 1 teaspoon sugar;
  • Several green onion feathers;
  • 1 garlic clove;
  • salt – to taste;
  • ground black pepper – to taste.

Preparation

Mix sour cream, mayonnaise, milk and sugar. Add chopped onions and garlic, salt and pepper. Place the sauce in the refrigerator for at least an hour before seasoning the salad.

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

5. Dressing with balsamic vinegar

thekitchn.com

Ingredients

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

Preparation

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

Ready dressing is stored in the refrigerator for a couple of weeks.

6. Cucumber-yoghurt salad dressing

allrecipes.com

Ingredients

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

Preparation

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

7. Orange salad dressing

tasteofhome.com

Ingredients

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

Preparation

Combine all ingredients in a container with a tight-fitting lid. Shake well and refrigerate. Shake again before use.

8. Italian salad dressing

tasteofhome.com

Ingredients

  • 2 cloves of garlic;
  • 240 ml of water;
  • 60 ml lemon juice;
  • 60 ml red wine vinegar;
  • 1 teaspoon sugar;
  • ¾ teaspoon of salt;
  • ¾ teaspoon of paprika;
  • ¾ teaspoon dried oregano;
  • ½ tablespoon of chopped onions;
  • ½ teaspoon mustard powder;
  • ½ teaspoon dried thyme;
  • 180 ml olive oil.

Preparation

Cut the garlic cloves in half. Grind all ingredients except olive oil in a blender until puree. Then whisk in the oil gradually.

You can store the dressing in the refrigerator for several weeks.

9. Lemon salad dressing

intelling.us

Ingredients

  • Several chives;
  • Several sprigs of parsley;
  • 60 ml lemon juice;
  • 60 ml sunflower oil;
  • 60 ml olive oil;
  • 1 ½ teaspoon sugar;
  • ½ teaspoon mustard powder;
  • ¼ teaspoon of salt;
  • ⅛ teaspoon ground black pepper.

Preparation

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

10. Mustard salad dressing

massel.com

Ingredients

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

Preparation

Stir all ingredients until smooth.Store the finished dressing in the refrigerator for no more than a week.

11. Spicy Lime Salad Dressing

wholefully.com

Ingredients

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

Preparation

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

12. Dressing with coconut milk

wholefully.com

Ingredients

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

Preparation

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

13. Avocado dressing

wholefully.com

Ingredients

  • 1 ripe avocado;
  • 60 ml white wine vinegar;
  • whole lemon juice;
  • salt – to taste;
  • ground black pepper – to taste;
  • 180 ml olive oil.

Preparation

In a blender, combine the avocado pulp, vinegar, lemon juice, salt and pepper.While whisking, gradually add the butter until you achieve a smooth consistency.

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

14. Dressing for Caesar

thekitchn.com

Ingredients

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

Preparation

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

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

15. Ginger-orange salad dressing

allrecipes.com

Ingredients

  • 120 g natural yoghurt;
  • 2 tablespoons orange juice;
  • ¾ teaspoon freshly grated ginger;
  • ¼ teaspoon of salt;
  • 1 teaspoon sugar;
  • ¼ teaspoon dried orange peel;
  • Pinch of cayenne pepper
  • A pinch of ground cinnamon.

Preparation

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

16. French salad dressing

wellnessmama.com

Ingredients

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

Preparation

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

17. Ginger and Carrot Salad Dressing

cavewomancafe.com

Ingredients

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

Preparation

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

18. Raspberry salad dressing

kitchensimmer.com

Ingredients

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

Preparation

Combine all ingredients in a blender until smooth. Store the finished dressing in the refrigerator for no more than a couple of weeks. Stir it before use.

19. Strawberry-mint salad dressing

csmonitor.com

Ingredients

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

Cooking

Chop the onion. Combine all ingredients except oil in a blender until smooth. While continuing to stir, gradually pour in the vegetable oil. The dressing is stored in the refrigerator for no more than three days. Shake it before use.

20. Dressing with peanut butter

bonappetit.com

Ingredients

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

Preparation

Mix all ingredients. You may need a little less water, so don’t add it all at once. The consistency of the finished dressing should resemble heavy cream. It can be kept in the refrigerator for a couple of weeks.

Read also

Salad dressings: 12 recipes, part 2 • Life

Yesterday on my channel the second part of the video about salad dressings was released. This large selection is not a quick one-shot recipe. This is something for any occasion, for any mood and at any time of the year! So I invite you to continue your journey through delicious salads …

The first part of the selection is here, and I also recommend an article about homemade vinegars.

As in the case of the first video, in it I additionally talk about how else you can use gas stations. The range of applications is very wide! For example, now I am finishing this post with a quick hand and go to bake a chicken, smearing it with lemon vinaigrette from today’s set.

And in today’s set, in fact, will be such dressings :

Lemon vinaigrette

Mediterranean sauce a la Caesar

A variant of homemade “Caesar”.Not a classic, of course.

Balsamic vinaigrette

Simple salad with iceberg, tomatoes and halloumi

Sesame dressing

Blue cheese sauce

Traditional American … not even a salad! In short: a head salad, cut into 4-6 pieces, and simply drizzled with the dressing.

Avocado sauce


Salad dressings: video


Salad dressings (second 6 recipes out of 12)

Lemon vinaigrette dressing
  • 6 tbsp.l. vegetable oil
  • 3 tbsp. l. lemon juice
  • zest of 1 lemon
  • 1 tbsp. l. honey
  • 1 tbsp. l. American mustard
  • 1 tsp dried garlic
  • 1 tsp oregano
  • salt, pepper
Mediterranean dressing a la Caesar
  • 70 g Greek yogurt
  • 2 tbsp. l. olive oil
  • 1 tbsp. l. lemon juice
  • 15 g grated Parmesan
  • 1 tsp dried garlic
  • 1 tspl. Italian herbs
  • salt, pepper
Balsamic vinaigrette
  • 4 tbsp. l. vegetable oil
  • 3 tbsp. l. balsamic vinegar
  • 1 tbsp. l. honey
  • 2 tsp French mustard
  • 1 tsp Italian herbs mixtures
  • salt, pepper
Sesame dressing
  • 60 g tahini
  • 3-4 tbsp. l. warm water
  • 2 tbsp. l. lemon juice
  • 1 clove of garlic
  • 0.5 tsp.l. smoked paprika
  • 0.5 tsp cumin
  • salt, pepper
Blue cheese sauce
  • 50 g Greek yogurt or sour cream
  • 50 g plain yogurt or kefir
  • 50 g blue cheese
  • 2 tbsp. l. vegetable oil
  • 2 tbsp. l. lemon juice
  • 1 tbsp. l. honey
  • salt, pepper
Avocado sauce
  • half ripe avocado
  • 4-6 tbsp. l. water
  • 3 tbsp.l. vegetable oil
  • 3 tbsp. l. lemon juice
  • 0.5 tsp dried garlic
  • 0.25 tsp coriander
  • salt, pepper
Lemon vinaigrette dressing
  • Grate the lemon zest on a fine grater, squeeze the juice. Send honey, lemon juice, vegetable oil, mustard to the jar. Season with salt, pepper, oregano and dried garlic. Add the previously grated lemon zest to the jar, close the lid and shake the jar vigorously so that all the ingredients are thoroughly mixed and form a thick emulsion.

Mediterranean Caesar Dressing
  • Combine yoghurt with butter, lemon juice and finely grated cheese. Season with salt and pepper. Add a mixture of Italian herbs and dried garlic to the dressing. Stir the dressing thoroughly until smooth.

Balsamic vinaigrette
  • Pour honey, vinegar, vegetable oil into the jar and add mustard. Season the sauce with salt and pepper, and add Italian or Provencal herbs.Place the lid on the jar and shake thoroughly until the dressing is smooth.

Sesame dressing
  • Send tahini, a couple tablespoons of warm water and lemon juice to the mixing container. Add garlic, paprika, cumin, and salt and pepper. Punch the dressing with a blender until smooth, and then bring it to a “sour cream” consistency with additional warm water.

Blue cheese sauce
  • Mix both yoghurt, add honey, lemon juice or vinegar and vegetable oil.Season the dressing with salt and pepper. Crush the blue cheese into the sauce. Stir the sauce until smooth, and if you have time, put it in the refrigerator for an hour or two.

Avocado Sauce
  • Gently scrape the avocado into a mixing bowl. Add 2-3 tbsp. l. cold water, lemon juice, and vegetable oil. Add dried garlic, ground coriander, and season with salt and pepper. Use an immersion blender to whip through the sauce until smooth and uniform.Adjust the thickness of the sauce by adding water.

Don’t forget to share your delicious food with your friends!

Salad dressings

The word “dressing” is, perhaps, unusual for the Russian ear and in some ways even funny. Meanwhile, this word refers to something without which no salad is possible in principle. Salad dressing (I do not like the word “sauce” in this context) can both combine several disparate ingredients into a single whole, and spoil a good idea, so the importance of such a task as preparing a salad dressing should not be neglected.Alas, or rather fortunately, there is no universal recipe here: if you open the recipe catalog and click on the “Salads” link, you will see for yourself that I offer my own dressing for each of them. Complicated? Nothing like this! Salad dressings are akin to a designer – and after reading this manual, you can correctly “assemble” dressing (or, if you prefer, sauce) for any salad that dictates your imagination.

Introduction to Saladology

However, at the beginning, as usual, a small introduction.

At first, when preparing a dressing, it is best to start from the classic, long-proven proportions. For me, such a classic is the following ratio:

3 tbsp. butter + 1 tbsp. vinegar or lemon juice + salt + black pepper

As a result, you will get the simplest vinaigrette dressing, which will suit absolutely any salad (not just vinaigrette). If you wish, you can add a little (no more than 1 tablespoon) soy sauce, Worcester sauce, honey or mustard to it, and you will prepare an original dressing specifically for the salad that you have prepared.For example, honey is good in dressings where there is ham, aged cheese or other umami-flavored ingredient, mustard – in salads with neutral herbs (for example, iceberg or lettuce), soy sauce – in salads with cucumbers, sesame oil and any Asian ingredients, and Worcestershire sauce – in salads with roast beef.

Make it a rule to try any gas station. In the salad, its flavor will be balanced by the other ingredients, so to get a sense of what you’ve got, it’s best to dip a lettuce leaf into the dressing and taste it.

Before seasoning the salad, stir again all the ingredients until they become an emulsion – this is especially important if the prepared dressing has stood a little before that. I usually make the salad dressing in a bowl and beat it with a fork until smooth, or you can make the dressing in a small jar – shake it a few times and you’re done.

Do not season the salad if you are not ready to serve it right away – otherwise it will get very wet, it’s still a sight to behold. If it is necessary to prepare the salad beforehand, put all its ingredients in a bowl, prepare the dressing separately, and mix before serving.

Most salad dressings will keep in the refrigerator for at least a few days. Hence the conclusion, even two: firstly, you can prepare a gas station “for future use”, and secondly, do not throw away the surplus, they will still be useful to you.

Well, now let’s talk about the main ingredients of salad dressings.

Main ingredients

Butter

The basis of most dressings is vegetable (melted butter or melted fat is used much less often, but still not so rare as not to mention them) butter.Most often it is olive: its soft, bitter taste is equally well suited to vegetables and leaves, and to everything else that you are used to putting in salads. Sunflower, mustard, pumpkin, sesame and other types of oil are appropriate, but they leave a more “aggressive” impression on the taste of the dish – you need it or not, decide for yourself. If, on the other hand, you need a delicate oil with almost no taste, grape seed oil will do. For salads, they usually use extra virgin oil, unrefined – in a word, one that is not suitable for frying, and vice versa.

Vinegar

Vinegar in salad dressings is responsible for acidity, as well as for the formation of an emulsion, due to which the dressing literally envelops every leaf of your salad. Most often, wine vinegar is used – white or red, balsamic (although it will color your salad not always with a disagreeable dark color), sherry, cider (very similar to regular apple cider) and others, and the use of flavored vinegars allows you to bring the number of possible combinations closer to infinity.Of course, synthetic vinegar is completely unsuitable here.

Juice

Juice of fruits, berries and even vegetables is also appropriate in salad dressings: for example, you can replace vinegar with lemon (or lime) juice (and, I must confess, I like this option more), juices of other citrus fruits or berries add their own spicy note … Use the rest as an unusual and exotic seasoning. The main thing is not to overdo it: it is hardly worth adding more than 1 teaspoon of juice per serving of dressing, so the juice should initially have an intense and distinct taste.If your wild imagination tells you to add cucumber or celery juice to your dressing, ask her to listen to her reasoning.

Additional ingredients

Mustard

Mustard is one of the traditional components of salad dressing. Most often, Dijon mustard is used (that is, not our gouge-out, but less spicy European), but in some cases, grainy or even flavored is appropriate. Makes the dressing slightly thicker, adds pungency and flavor.If you want to start with the classic combination, use 1 teaspoon of mustard with 3 tablespoons of olive oil and 1 tablespoon of lemon juice. After that, you can proceed to experiments.

Honey

Especially good in salads where the fifth taste (umami) is found – in other words, if your salad contains jerky, roast beef or mature cheese, it will only benefit from honey. Use small amounts of honey, balance the excessive sweetness with lemon juice, and stir the dressing until smooth.

Sauces

For example – soy (by the way, it goes well with honey), a few drops of which will give your salad a distinct Asian flavor. By experimenting with other ready-made sauces (the most obvious, but not the only one, Worcestershire), you can find your “secret ingredient” that will enhance the flavor of any dressing.

Yoghurt

Yoghurt (naturally, of course, no additives) is an excellent base for salad dressing. It goes well with vegetables and herbs, sets off the taste of fish, seafood and meat.The slightly sourness of yoghurt allows you to create a taste different from that of a dressing based on olive oil – however, if desired, yoghurt and butter can be mixed, and this, you see, opens up a lot of room for creativity.

Sour cream

Sour cream, in my opinion, is slightly less suitable for salad dressings than yogurt.

A is used in the same way. An exception is a summer salad of fresh vegetables and herbs from the garden, where sour cream is a gorgeous dressing in itself.

Finishing touches

Vegetables (and fruits!)

Vegetables can be a component of the salad itself (which is understandable) or salad dressing.For example, garlic is often added to the dressing – crushed or finely chopped. In addition to (or instead of) it, you can use shallots, Yalta or ordinary red onions, chopped and added to the dressing at the stage of mixing all its components. Other variations on the theme are hot peppers, ginger, seeds and nuts, pear, pomegranate seeds, and so on. Dressings, which are based on vegetables, stand apart, say, baked eggplant or peppers, pureed in a blender.

Greens

Chopped fresh herbs will harmoniously fit into any dressing, you can be sure about it.Dill for salads with summer vegetables or fish, basil for tomatoes, cilantro for Asian-style salads, parsley, chervil and chives in general. If fresh herbs are not available, use dried herbs such as oregano.

Egg

Usually the egg (or its yolk) is used as a starting point for creating mayonnaise and other sauces that are prepared using a similar technology (for example, Dutch). But in some cases (see classic Caesar salad), the egg itself can act as a salad dressing.Such are the things.

Spices

Spices are a necessary finishing touch to any dressing. At a minimum, your dressing should be seasoned with salt and black pepper; among other spices, give preference to those that do not turn your salad into the dominance of a single taste.

Other

If you want to add something to the gas station that is not included in the list above – feel free to add. For example, finely grated hard cheese like Parmesan cheese, finely chopped bacon, or more exotic ingredients may turn out to be just the brick that is missing in your construction set.And don’t be afraid to experiment: one day, completely unexpectedly for myself, I discovered that in the ideal dressing for shrimp salad, you should add a spoonful of heavy cream.

Imagine.

Add.

Stir.

Try it.

Refill.

And serve.

And instead of the preface, I give several recipes for my favorite salads with original dressings:

Salad with baked pumpkin and feta cheese
Salad with pickled fennel
Salad with beef in the Thai style
Salami and strawberry peach salad with duck dressing
and Warm

Caesar salad dressing, step-by-step recipe with photos – European cuisine: sauces and marinades.”Food”

Egg yolk

1 piece

Garlic

2 cloves

Anchovies

4 pieces

Salt

1 teaspoon

Ground black pepper

1 teaspoon

Worcestershire sauce

1 teaspoon

Olive oil

150 ml

Dijon mustard

1 teaspoon

Lemon juice

1 tablespoon

Grated parmesan cheese

50 g

90,000 Sauces for salads – recipes with photos on the Cook.ru (84 recipes for sauces for salad)

Caesar sauce
3.9

Recipe for making sauce for the popular restaurant dish Caesar salad. A properly prepared sauce for Caesar salad is the key to the success of the entire salad. Here’s how to make a delicious sauce. … more

Added by: Natalia 03/31/2013

Mayonnaise on quail eggs
four.3

The recipe for homemade mayonnaise, no doubt, will come in handy for any housewife. However, I propose to cook mayonnaise on quail eggs – it is many times tastier and healthier than usual. … more

Added by: Vaso 10/30/2012

Thousand Island Sauce
4.2

Thousand IslandsThousand Island dressing) is a classic American sauce that is used as a dressing for various salads. Your attention is a simple recipe for Thousand Islands sauce. … more

Added by: Montovini 04/03/2013

Dor blue sauce with cream
4.7

Cheese-based sauce is good in any version, it is delicate, spicy and goes well with all dishes.The recipe for how to make dor blue sauce with cream is considered a special luxury and sophistication. … more

Added by: Anton Soroka 24.11.2016

Green salad dressing
3.7

Sharing a recipe for my favorite green salad dressing! It turns out thick, creamy, tasty and, just as important, healthy! This dressing is especially good for those with little greens…. more

Added by: Katerina 08/17/2019

Yogurt sauce for salad
3.7

This sauce is perfect for green salads, avocado and cucumber salads. Sweet and sour with a touch of pungency, this sauce will not leave you indifferent. … more

Added by: Arina Volskaya 04/11/2014

Diet mayonnaise
four.five

Homemade mayonnaise is a wonderful product, but very high in calories. I suggest you prepare diet mayonnaise. It is light, tasty and, most importantly, low in calories. … more

Added by: Vikulia 04/03/2015

Balsamic sauce
3.6

I’ll tell you how to make Balsamic sauce at home.It is a wonderful sour sauce, very sophisticated and sophisticated. It is perfect for salads or baked meats. Delicious and very unusual! … more

Added by: Dasha Petrova 10/27/2015

Avocado salad dressing
4.1

If traditional mayonnaise for salads is too boring for you and you are constantly looking for new interesting dressings, pay attention to this cool, fast and very mouth-watering option…. more

Added by: Marina Zolotseva 10.12.2017

Ketchup and mayonnaise sauce
4.5

Recipe for making mayonnaise sauce. This sauce is very easy and quick to make. … more

Added by: Tourist 05/02/2014

Tomato sauce
4.4

A simple recipe for making tomato sauce at home.Italian food. You will spend half an hour making tomato sauce according to this recipe. You can store such a sauce for 2 weeks. … more

Added by: Natalia 06/25/2014

Mushroom sauce
4.3

Recipe for making mushroom sauce which is perfect for vegetables, meat and chicken dishes. … more

Added by: Tourist 05/27/2014

Sauce Tartar
four.four

Tartar sauce, popular all over the world, is usually served with fish, but can also be a good addition to seafood, vegetables and meat. To your attention – a simple recipe for tartar sauce. … more

Added by: Natalia 04/02/2013

Homemade mayonnaise
4.5

Mayonnaise is an easy-to-make universal sauce.Very popular! We are used to buying it, but believe me, making mayonnaise at home is easy! And it will take 10 minutes. Let’s get started! … more

Added by: Deemmaq 09.24.2013

Mushroom sauce with celery
4.3

Recipe for making mushroom sauce with onions, celery and bread. Use an assortment of your favorite mushrooms for the sauce. Mushroom sauce is suitable for turkey filling…. more

Added by: Sasha Kruzhko on 05/27/2014

Cranberry sauce with figs
5.0

Recipe for making sweet and sour cranberry sauce with dried figs. … more

Added by: Sasha Kruzhko 05.11.2010

Dandelion vinegar
4.3

Delightful watering for green salads based on apple cider vinegar and dandelion…. more

Added by: Deemmaq 05/02/2014

Classic Pesto Sauce
4.8

Recipe for making the classic Italian Pesto sauce with basil, cheese, pine nuts and olive oil. … more

Added by: Sasha Kruzhko 05.11.2010

Salsa with lime and coconut
five.0

Salsa is a Mexican sauce made from vegetables or fruits with the addition of chili. Try making a quick, easy version of this sauce with coconut, cumin and lime. Serve well with grilled shrimp, fish and chicken. … more

Added by: Sasha Kruzhko on 11/06/2010

Herb sauce
4.3

Recipe for making a light aromatic sauce of green onions, parsley, spinach and dill.This sauce is not only tasty, but also healthy. Herb sauce goes well with vegetables and meat. … more

Added by: Sasha Kruzhko on 11/06/2010

French sauce (vinaigrette)
4.5

Here’s a very simple recipe, but it can completely transform your salad.
… more

Added by: Elena Sokolova 05/02/2011

Sauce Remoulade
2.0

Remoulade (French Remoulade) is a universal emulsion-type sauce, which is served with meat, fish dishes and seafood. Remoulade sauce is prepared on the basis of mayonnaise. … more

Added by: Elena Sokolova 03/29/2013

Simple Pesto
5.0

A recipe for making a traditional Italian Pesto sauce from ripe almond kernels, without which a couple of dozen of the most popular dishes will not do…. more

Added by: Povarfan 06/02/2011

Avocado Caesar Dressing
3.6

Avocado Caesar Dressing is, in my opinion, the perfect dressing for the famous Caesar salad. I know that this is the avocado dressing that is made in many restaurants. … more

Added by: Vaso 03.10.2012

Japanese nut sauce
3.one

The recipe for Japanese nut sauce is quite simple, although the sauce itself is considered exotic, there is nothing complicated here. Ideal with chicken and vegetables. … more

Added by: Alexey Marchuk 04/22/2014

Seasoning for Korean long-term food
4.8

This seasoning is very quick and easy to prepare; it can be stored in a sterile jar in the refrigerator for a very long time.If necessary, you can use it as a spicy adjika for any dish. Delicious! … more

Added by: Dashunia 22.02.2012

Mustard sauce for salad
3.5

Do you like sauces? I suggest making mustard salad dressing at home. It is he who is perfect for your culinary masterpieces. … more

Added by: Yulia Malchenko 30.05.2014

Soy sauce
4.3

Soy Sauce is a popular, flavorful soybean sauce used primarily in Asian cuisine. Usually they buy it, but for fans I will tell you how to cook it at home. … more

Added by: Jess 03/29/2013

Nut sauce
2.3

Hazelnut sauce is a traditional sauce of Georgian cuisine, it is very simple and easy to prepare.Peanut sauce will make potatoes, kohlrabi, beans, beets, asparagus and other vegetables tastier. … more

Added by: Jess 04/29/2014

Kefir sauce with garlic
4.3

I like to cook various sauces, complementing my culinary masterpieces with them. This kefir sauce with garlic at home is perfect for salads and meat. … more

Added by: Yulia Malchenko 30.06.2014

Gooseberry sauce
3.5

Gooseberry sauce is an excellent accompaniment to many meat dishes. Recommend! … more

Added by: Vitaly on 04/29/2014

Salad dressing
4.3

There are many different salad dressings.Some are prepared specifically for a specific dish. I use a universal dressing that fits almost all salads. Catch the recipe! … more

Added by: Bestpovar on 10/07/2014

Soy sauce marinade
4.7

Soy sauce marinade is a versatile marinade that is useful in preparing a wide variety of dishes – meat, chicken, fish and even vegetables.Any dish with such a marinade is a delicacy! … more

Added by: Pavel 03.11.2012

Caesar salad sauce recipe (simple recipe)
4.3

Many people love Caesar salad, but few know how to make a real sauce for this salad. Today I will tell you the original recipe for making this sauce. Let’s get started! 🙂 … more

Added by: Arutyunova Kristina 09.10.2017

Yogurt and cucumber sauce
4.9

Yoghurt and cucumber sauce is a sauce ideal for dressing salads and for serving grilled or grilled dishes. Fresh and light, it goes well with meat. … more

Added by: Natalya 03/19/2013

Balsamic sauce
five.0

Balsamic sauce is useful in many dishes. It is suitable for fish, meat and vegetable ingredients. You can combine it with other sauces or use it successfully for a marinade. … more

Added by: Yana Gornostaeva 03/25/2019

Dressing for Greek salad
4.4

A simple recipe for Greek salad dressing will definitely come in handy if you are preparing this or other light vegetable salad.Just the perfect dressing for vegetable salads. … more

Added by: Vitaly on 01/30/2013

Vinaigrette dressing
3.9

Vinaigrette dressing (French Saurce vinaigrette) is a popular salad dressing that is used to add additional flavors to dishes. I am telling you how to cook it. … more

Added by: Vaso 04.06.2013

Green sauce
4.2

Green sauce is a classic herb sauce, which is the base for other famous sauces. The classics of world cuisine, which everyone who cares should know. … more

Added by: Giggs 03/29/2013

90,000 2 salad dressings to make you love greens – Woman Delice

In Russian cuisine, sour cream or vegetable oil is the traditional dressing for salads made from greens and fresh vegetables, in our climate it was quite difficult to develop a love for green salad in its various variations.

Sour cream and good vegetable oil are great foods, but if you feel like trying something a little more exciting, here are three fresh ideas to choose from!

FRENCH SALAD CONDITIONS

The most popular salad dressing in France and the Mediterranean countries is “vinaigrette” (yes, it was originally the name of a sauce, not a salad with boiled beets) – a mixture of olive oil, balsamic, mustard, salt and pepper.

This dressing suits all green salads, but goes especially well with mozzarella and tomatoes.The trick is to keep the proportion: for 3 parts oil, you need 1 part vinegar.

If this proportion is violated, the sauce will not emulsify.

salad dressing Vinaigrette

You can create an infinite number of your own sauces based on a simple “vinaigrette” – instead of balsamic add red wine, apple cider, cherry vinegar, lemon, lime or orange juice.

You can add finely chopped herbs, crushed garlic, finely chopped shallots and spiced salts to the sauce.This sauce can be stored for 2-3 days in the refrigerator in a glass jar, although it is best to make it in portions and season your salad with just made sauce.

  • 3 tablespoons of vinegar
  • 1 tablespoon Dijon mustard
  • 2 tsp honey
  • ¼ h spoon of salt
  • ⅛ h spoon of pepper
  • 1/2 cup + 1 tablespoon olive oil

Photo: acouplecooks.com

Mix everything, whisk until smooth (vinegar and oil should become a homogeneous emulsion) and transfer to a glass jar.

SPICY salad dressing

This is an option for those who like salads with a bright taste, but if you do not like hot sauces, then simply remove the jalapenos from the recipe.

Photo: acouplecooks.com

  • 2 bulbs
  • ½ jalapeno pepper
  • 2/3 Greek yogurt
  • ½ bunch of cilantro
  • juice of 1 lime
  • 1/3 cup olive oil
  • ½ tsp salt
  • 1 tablespoon honey

Chop the onion, remove the seeds from the jalapenos, cut them into thin strips.Put the yogurt, cilantro, lime juice, olive oil, salt, honey, onion and jalapenos in a blender. Punch everything until smooth and transfer to a glass jar. Store in the refrigerator for no longer than a week.

Bon appetit!

90,000 Salad dressings without mayonnaise • homemade recipe. With photo!

Add the recipe to your favorites!

Summer is fresh fruits, vegetables and a lot of different greens. Of course, we cannot do without salad dressings, because the simplest traditional mixture of salt, pepper and vegetable oil turns an assortment of vegetables into a complete dish, into a hearty and healthy salad.And if you experiment with vegetable oils and add spices, natural vinegars, ready-made sauces, nuts or, for example, honey to the main ingredients, then, thanks to the dressing, the salad will turn into a real culinary masterpiece. Here are seven simple, affordable, tasty and healthy summer salad dressings. And no mayonnaise, please!

***

The base of any salad dressing is vegetable oil and lemon juice in a 3: 1 ratio, i.e. for every 3 st.l. butter – 1 tbsp. lemon juice, salt and pepper to taste .

Remember this proportion and add other additives to it : mustard (preferably Dijon or granular), garlic, dry seasonings, ready-made sauces (soy, fish, Worcester, teriyaki). A teaspoon of Pesto Sauce or simply Basil with Olive Oil will make the dressing bright and rich. Behaves well in salad dressing Sun-dried tomato pesto and also Hummus Use various Extra Virgin oils – unrefined: olive, sesame, mustard, grape seed oil, etc.d.

Lemon juice can be replaced with vinegar – wine or fruit, such as apple, raspberry and balsamic. You can add the juice of other citrus fruits: orange, grapefruit, lime.

If you want to sweeten the dressing, add a little sugar or honey. If honey is thickened, before adding it to the dressing, slightly heat it (no more than 60 ° C). Heating the honey above this temperature destroys its useful properties.

Usually the dressing is prepared in a separate container – all ingredients are mixed with a spoon or fork until they become emulsion.It is convenient to mix in a small jar, cover it with a lid and shake it several times.

Vegetable oil dressings can be prepared in large quantities of 91,172 91,169 in advance and stored in the refrigerator for several days. Stir the dressing well before adding it to the salad.

1. Dressing Vinaigrette

(for 2.5 liter salad bowl)

  • unrefined sunflower oil 200 ml
  • apple cider vinegar 3-4 tbspl.
  • ready-made mustard 3-4 tsp
  • salt, pepper to taste

This is the traditional dressing that makes the vinaigrette , but is great for fresh vegetable salads. For vinaigrette, use only fragrant sunflower oil, but you can experiment with fresh vegetables by adding different oils and replacing vinegar with lemon juice.

2. Dressing with Teriyaki sauce

(for 1.5 liter salad bowl)

  • lemon juice 1 tbsp.l.
  • sugar 1 tsp
  • mustard 0.5 tsp
  • garlic 1 clove
  • Extra Virgin Olive Oil 3-4 Tbsp
  • Teriyaki sauce 1 tsp
  • salt, pepper to taste

With this dressing, any salad, for example Greek salad will sparkle with new colors.

3. Dressing with yoghurt or sour cream

(for 2.5 liter salad bowl)

  • Turkish yogurt or sour cream 15% 250 gr
  • honey 3 h.l.
  • mustard 2 tsp
  • lemon juice 1 tbsp
  • zest of 1 lemon
  • salt 0.25 tsp

Sweet and sour, tender, with a pleasant spice dressing reminiscent of mayonnaise, ideal for salads with eggs, avocado ⇒ Avocado salad It goes well with fresh cucumbers. Having tasted this sauce once, it has become my favorite forever. The site has a separate publication about him ⇒ Yogurt sauce

4.Dressing with soy sauce

(for 1.5 liter salad bowl)

  • juice of half a lemon
  • soy sauce 2 tsp
  • sugar 1 tsp
  • Extra Virgin Olive Oil 2 Tbsp
  • garlic 2 cloves

A simple and tasty dressing not only for fresh vegetables, but also for baked or grilled vegetables ⇒ Baked pepper salad

5. Dressing with sesame seeds

(for 1.5 liter salad bowl)

  • lemon juice 0.5 tbsp.l.
  • mustard oil 2-3 tbsp
  • ground sesame seeds 1 tbsp
  • salt, pepper to taste

This dressing is made by the unusual mustard oil and sesame seeds, which are rich in calcium. It is ideal for a platter of green lettuce, I cook with it Salad with raw cauliflower

Advice: When adding nuts and seeds to salads, especially such small ones as sesame seeds, do not forget to grind them in a coffee grinder or mortar – this way they are better absorbed by the body.

6. Dressing with balsamic vinegar and honey

(for 1 liter salad bowl)

  • Extra Virgin Olive Oil 2 Tbsp
  • balsamic vinegar 1 tsp
  • honey 0.5 tsp
  • fine salt 1 tsp
  • ground black pepper 0.25 tsp

Delicious dressing for salads with meat component and for salads with cheese ⇒ Salad with ham

7.Dressing with sour cream and walnuts

(for 2.5 liter salad bowl)

  • sour cream 500 gr
  • garlic 3-4 cloves
  • ground walnuts 1 cup
  • salt, pepper to taste

This dressing will make friends with juicy summer tomatoes or oven-baked eggplants. In addition, this Sour cream and peanut sauce fits with meat, poultry, stews. It can be spread on bread and eaten with soup.

In addition to the salads offered in this publication, on the site “Mom’s stove” there are many salad recipes for every taste ⇒ List of recipes

A below ⇓ all seven refills with print function. All recipes on the site “Mom’s stove” can be printed using a printer. To do this, go down to any page with a recipe and click on the corresponding icon.

Dressings for salads without mayonnaise. A short recipe.

1.Dressing Vinaigrette
(for a salad bowl with a volume of 2.5 liters)

  • unrefined sunflower oil 200 ml
  • apple cider vinegar 3-4 tablespoons
  • ready-made mustard 3-4 tsp
  • salt, pepper to taste

2. Dressing with Teriyaki sauce
(for 1.5 liter salad bowl)

  • lemon juice 1 tbsp
  • sugar 1 tsp
  • mustard 0.5 tspl.
  • garlic 1 clove
  • Extra Virgin Olive Oil 3-4 Tbsp
  • Teriyaki sauce 1 tsp
  • salt, pepper to taste

3. Dressing with yoghurt or sour cream
(for a salad bowl with a volume of 2.5 liters)

  • Turkish yogurt or sour cream 15% 250 gr
  • honey 3 tsp
  • mustard 2 tsp
  • lemon juice 1 tbsp
  • zest of 1 lemon
  • Salt 0.25 tspl.

4. Dressing with soy sauce
(for 1.5 liter salad bowl)

  • juice of half a lemon
  • soy sauce 2 tsp
  • sugar 1 tsp
  • Extra Virgin Olive Oil 2 Tbsp
  • garlic 2 cloves

5. Sesame dressing
(for 1.5 liter salad bowl)

  • lemon juice 0.5 tbsp
  • mustard oil 2-3 tbsp.l.
  • ground sesame seeds 1 tbsp
  • salt, pepper to taste

6. Dressing with balsamic vinegar and honey
(for 1 liter salad bowl)

  • Extra Virgin Olive Oil 2 Tbsp
  • balsamic vinegar 1 tsp
  • honey 0.