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Sauces for vegetable salads play the most important role in a dish, the sauce is the mood and highlight of the whole dish. They can either enhance or ruin the taste of food. Even the most modest salad can be turned into a delicious dish if you season it with a delicious sauce.

To prepare sauces such as “mayonnaise”, you should take products of the same temperature; it is advisable to take them out of the refrigerator a couple of hours before cooking.

The variety of sauces is huge: sweet, sour, hot, spicy. They are prepared from all sorts of products, from the simplest (dairy products, fruits) to what we consider “strange” ingredients; in Asia, for example, they prepare sauce from rotten fish. Of course, we won’t cook from this ingredient, but we can offer a selection of interesting recipes. So, the most delicious sauces for vegetable salads:

How to prepare sauce for vegetable salad - 15 varieties

This recipe contains garlic, but even if you are planning a romantic evening, you can safely eat a dish with this sauce, there will be no unpleasant smell.

Ingredients:

• Olive oil 150 ml.
• Wine vinegar 3 tbsp. spoons
• Mustard 1 tbsp. spoon
• Garlic 1 clove
• Honey 1 teaspoon

Preparation:

It is better to prepare the dressing immediately in a small jar; it will be convenient to cook in it and, cover it with a lid, store it in the refrigerator.

First, pour the required amount of oil, then add three tablespoons of wine vinegar. Crush the garlic with a knife, but do not cut it finely. Pour honey on top and add mustard. Mix thoroughly and leave for about five minutes so that the garlic releases its aroma. Then, take out the garlic clove and you can season the salad.

A delicious salad requires delicious ingredients and a delicious, zesty dressing that you can whip up quickly.

Ingredients:

• Soy sauce 6 tbsp. spoons
• Olive oil 7 tbsp. spoons
• Spicy herbs
• Sherry vinegar 6 tbsp. spoons

Preparation:

Mix soy sauce, olive oil and sherry vinegar. If you don’t have sherry vinegar on hand, you can easily replace it with regular vinegar. Then add herbs, you can take any of them to your taste. This recipe calls for basil and chives.

Add the herbs and some pepper to the soy sauce, vinegar and oil mixture and mix thoroughly. Pour the sauce over the salad and you're done!

This sauce has a delicious aroma and velvety texture. It is ideal for any salads.

Ingredients:

• Natural yogurt 1 ¼ cups
• Mustard 1 tbsp. spoon
• Lemon juice 2-3 tbsp. spoons
• Sunflower oil 4 teaspoons
• Salt and ground black pepper.

Preparation:

Place all ingredients in a food processor or immersion blender bowl and blend at low speed until smooth.

Sunflower oil can be replaced with flaxseed oil; in combination with yogurt it will give the perfect combination.

This sauce contains fewer calories than vegetable oil.

Ingredients:

• Juice of one lemon
• Mustard beans 2 teaspoons
• Olive oil 4-5 tablespoons
• Dried basil 2 pinches
• Soy sauce 2 tbsp. spoons
• Dry garlic, ground pepper to taste.
• Water 5 tbsp. spoons

Preparation:

Place all the ingredients in a bowl, add water at the very end so that you can adjust the thickness of the sauce, and mix thoroughly. Let the dressing sit for a few minutes. We pour the sauce on top of the salad, it turns out very tasty, you don’t feel the water.

The salad for this sauce does not need to be salted; the soy sauce in the dressing will do the job perfectly.

If you are watching your figure, then you should pay attention to this sauce, which has already become a classic.

Ingredients:

• Cottage cheese 255 gr.
• Greens (dill, mint, cilantro.) 1 bunch
• Lemon juice 1 tbsp. spoon
• Garlic 2 cloves
• Olive oil 3 tbsp. spoons
• Salt to taste.

Preparation:

First, the greens should be thoroughly rinsed under running water and then dried. You can shred it arbitrarily. Afterwards, transfer all the products into a blender and mix. If the sauce turns out to be thick, then it can be diluted with both olive oil and kefir.

To further reduce the number of calories, you can use natural yogurt instead of cottage cheese. It will turn out no less tasty.

The French say: with a good sauce you can eat an old sole. And in this they are absolutely right, today is just one of those.

Ingredients:

• Medium-sized lemon 1 pc.
• Cream 300 ml.
• Mint several leaves.

Preparation:

The recipe is so simple that it’s a shame to even call it a recipe. Squeeze the juice out of the lemon and put mint in it, you need to mash it a little and leave it so that the juice is saturated with aromas. The leaves should sit in the juice for at least 15 minutes. When the juice is soaked, remove the mint from it, pour in the cream in a thin stream and stir gently. Literally before your eyes the sauce will become thick.

You can add a little brightness to the sauce by sprinkling with lemon zest.

Beets are great both as a stand-alone dish and as a great addition to other foods. But few people know that you can prepare a sophisticated dip sauce from ordinary beet and serve it with a vegetable plate.

Ingredients:

• Beetroot 2 pcs.
• Olive oil 3 tbsp. spoons
• Soft cheese 150 gr.
• Green tarragon 2/3 cup
• For decoration, a small handful of walnuts.

Preparation:

The beets need to be peeled and boiled until tender. There is no need to drain the water, it must cool down. Place beets, cheese, tarragon and olive oil cut into arbitrary cubes into a blender bowl. Whisk everything together. In order to obtain the required consistency, you need to add the water in which the beets were cooked to the sauce. Garnish your sauce with chopped nuts and a sprig of tarragon.

This sauce goes with everything: both a regular vegetable salad and delicate fish.

Ingredients:

• Dor blue cheese 150 gr.
• Lemon juice 1 tbsp. spoon
• Chopped onion 1 tbsp. spoon
• Garlic 2 cloves
• Homemade cream 200 gr.
• Small bunch of cilantro
• Turmeric 0.5 teaspoon
• Olive oil 2 tbsp. spoons
• Curry 0.5 tsp
• Salt, pepper
• Zira 0.5 teaspoon
• Soy sauce to taste

Preparation:

Add cream to a bowl, add dor blue cheese and all other ingredients. Using an immersion blender, mix everything thoroughly. The sauce is ready!

For the attention of all eggplant lovers, we offer an interesting sauce that is in perfect harmony with any vegetables.

Ingredients:

• Eggplant 1 pc.
• Olive oil 3 tbsp. spoons
• Lemon juice
• 2 tbsp. spoons
• Cedar or walnuts 0.5 tbsp.

Preparation:

Eggplant should be prepared in any way convenient for you: either baked in the oven or grilled. Nuts should be crushed into fine crumbs. In a blender bowl, beat the eggplant pulp, nuts, olive oil, lemon juice and salt. Make this sauce and it will become one of your favorites.

Ingredients:

• Cashew nuts 4 tbsp. spoons
• Soy sauce 4 tbsp. spoons
• Sesame oil 2 teaspoons
• Rice vinegar 3 teaspoons
• Boiled water 1 cup

Preparation:

Grind the cashews in a coffee grinder; it is better to do this in small portions, so the nuts can be ground more thoroughly. You should have the consistency of fine crumbs. Then pour the nut flour into a saucepan and add a little water. We put it on the fire and begin to boil, stirring everything thoroughly. Pour out all the water in small portions. The mixture should not boil too much. While actively kneading, make sure that there are no lumps. When the mixture has boiled down, add all the liquid ingredients. The sauce is ready, but must be cooled before serving.

This sauce is famous for its delicious cheesy taste. But it is worth considering that due to the content of cheese and butter, it is extremely high in calories.

Ingredients:

• Butter 3 tbsp. spoons
• Cheddar cheese 150 gr.
• Wheat flour 3 tbsp. spoons
• Dry mustard 0.5 tbsp. spoons
• Milk 400 ml.
• Salt and pepper to taste.

Preparation:

Melt the butter in a frying pan, add flour and mustard, stirring well and fry the flour a little; it will be enough if it darkens a little. Then, add milk in a thin stream, remembering to stir so that the sauce does not separate and lumps do not form. Cook for about one minute. Then add the grated cheese (it should be about a glass.) Keep it on the fire until the cheese dissolves and the sauce becomes a homogeneous consistency. Remove from heat and add spices to taste.

We all know the world famous Greek salad. But not many people prepare it correctly, especially the dressing for it. Many people simply pour vegetable oil over the salad. We want to correct this mistake and make a flavorful Greek salad dressing.

Ingredients:

• Olive oil 1\2 cup
• Lemon juice 1/4 cup
• Garlic 1 clove
• Oregano 1 teaspoon
• Salt 1\2 teaspoons
• Ground pepper.

Preparation:

Place chopped garlic in a dressing jar and add all the dry ingredients there. Then oil and lemon juice. Close the jar tightly and shake well. You can store this dressing in the refrigerator.

The most favorite sauce in the whole world. It is easily available and can be stored in the refrigerator for several weeks.

Ingredients:

• Wine vinegar or lemon juice 1/3 cup
• Olive oil 1 cup
• Garlic 4 cloves
• Salt 1.5 teaspoons
• Ground black pepper 0.5 teaspoon
• Spicy mustard 2 teaspoons

Preparation:

Gradually add olive oil to freshly squeezed lemon juice. Pass the garlic through a press, and, along with the rest of the products, add to the mixture of oil and lemon juice. You need to mix everything very well. Pour into a container with a lid and let it brew for several hours.

This sauce is served with grilled or steamed vegetables, shrimp or fish.

Ingredients:

• Garlic 10 cloves
• Yolk 1 pc.
• 200 ml. olive oil
• Lemon juice 1 teaspoon
• Salt 0.5 tsp. spoons
• Pepper 0.5 teaspoon.

Preparation:

Beat the yolk, add garlic crushed in a mortar and the rest of the ingredients. Mix everything thoroughly. The sauce is ready.

Before breaking an egg, it should be washed thoroughly to avoid salmonella sticks getting into the sauce.

An unusual combination of sweet honey and salty cheese creates an unforgettable game of taste. Once you cook it once, you will cook it constantly.

Ingredients:

• Sour cream 30% 200 ml.
• Shredded Gorgonzola cheese 250 gr.
• Light honey 1 tbsp. spoon
• Chives 2 tbsp. spoons
• Salt and pepper to taste.

Preparation:

We make a mixture of sour cream, chopped cheese, honey and onions. Add salt and pepper to taste. Let it brew for several hours and you can serve it with any vegetable salad. Bon appetit!

Salads as a dish appeared two thousand years ago, in warm countries, where cooks had a lot of fresh herbs and vegetables. At first, such snacks were seasoned with olive oil to soften the taste. But then salad dressings began to multiply with the increase in recipes for these latter dishes. But in the northern countries (alas, this includes Russia), most people continue to use only a few gas stations. This is mayonnaise, sour cream, vegetable oil or vinegar. But did you know that dressing is important in salads? It is the sauce that emphasizes the taste of the dish and sometimes completely transforms it. Don't believe me? Even if you only know how to cook Olivier and Caesar, salad sauces will help you serve a “new” dish to the table every time. But you need to know which gas stations are suitable for what. In this article you will find interesting selection recipes for various trainings. They are grouped by the types of salads that are appropriate to dress them with.

Universal training. Fragrance oil

As a rule, these sauces are the most ancient. Often they consist of one ingredient. This is vegetable oil, sour cream, wine vinegar or lemon juice. Mayonnaise stands apart; although it is considered a universal salad dressing, it consists of several ingredients. Inventive humanity did not calm down, and began to invent various dressings based on these listed “simple” sauces. This is how aromatic oil for salads appeared. In other countries, you can buy garlic, pepper, rosemary, basil and other types in the store. This universal dressing is good because it has already absorbed all the aroma of dried herbs. And these homemade salad dressings are very easy to make. You can prepare them for future use, with different flavors. Here is the recipe for basil oil. Place two stems of dried basil into a clean, dry bottle. In addition, you can also add a pinch of other herbs. But be sure to be dried, since the juice of fresh plants will begin to ferment and spoil the entire product. Heat olive oil (sunflower oil, but always refined and odorless) to forty degrees. As soon as your finger becomes hot, turn off the heat under the saucepan. Pour the oil into the bottle with herbs. We seal it well. Place in a cool place. After a week you can use it.

Mayonnaise

This is another versatile sauce. It can be used to season almost all salads, including everyone’s favorite Olivier. Store-bought mayonnaise contains a lot of salt and various stabilizers. So it's better to cook it yourself. The original recipe, invented in French city Maione, gradually acquired numerous variations. This sauce is now prepared with eggs or without them, as well as with yolks. The whole secret of mayonnaise is to force the vegetable oil into a slurry. Do you think only factory units can do this? Let's make mayonnaise, a universal salad sauce. It is also prepared at home. True gourmets believe that the ingredients for it need to be beaten only by hand, with a whisk, because the blades of an electric mixer heat up the products and spoil the taste. But, in principle, a kitchen device (including a blender) will speed things up. Separate the yolk from the egg. Let's talk him out. We begin to add olive oil in small portions. sunflower oil. Whisk until the fat is completely dissolved in the egg. One egg will require 250 milliliters of vegetable oil. Gradually the color and structure of the mass will begin to change. It will become thicker and yellower. Beat the chilled egg white with salt. Add to the thick sauce, achieving the desired consistency. At the end, add various spices (optional lemon juice, mustard powder, pepper, etc.). And beat again.

Aioli

You should know that mayonnaise itself is the basis for many salad sauces. Mediterranean aioli is one of them. But mayonnaise is a universal sauce. It can be used to season both meat, fish and light vegetable salads. Aioli, due to its fat content and rich garlic taste, is not suitable for all dishes. It is customary to season meat salads, as well as appetizers with pasta or boiled potatoes. It's very easy to make if you have a blender. Place five cloves of garlic, three yolks and a little salt into a bowl. Whisk. Start adding olive oil little by little until you get a thick suspension. At the end, add a little lemon juice. Beat again. According to gourmets, it was Lucien Olivier, who ran a tavern in Moscow in the 19th century, who fueled his invention.

Vinaigrette

For a Russian person this word means special kind beet based snacks. But in French cuisine, vinaigrette is a classic salad dressing. The dressing is truly universal: it can be used to season both cold vegetable snacks and warm ones using meat and fish. More complex sauces can also be prepared using vinaigrette. Let's look at the classic recipe. The name “vine-gre” itself consists of two words. Wine and fat (that is, vegetable oil) are the two main components of the sauce. Place two teaspoons of mustard (preferably Dijon) into the mixer bowl, season with ground black pepper and a pinch of salt. Add tablespoons of wine vinegar. Whisk. We begin to gradually add about one hundred milliliters of olive oil, without turning off the mixer. If you crumble feta (half a glass) into the finished vinaigrette and add dried parsley and oregano, you will get a “Mediterranean” dressing. If you use balsamic vinegar instead of wine vinegar, and add lemon juice at the end, you will get a “Provençal” dressing.

Homemade Caesar salad dressing. Classic recipe

This legendary snack was born on the border of Mexico and the United States in the last century. And what made it famous was not the main ingredients (wheat croutons and Parmesan cheese), but the dressing. Its secret is in eggs cooked in a special way. They undergo minimal heat treatment. Boil water and turn off the heat. Immediately place the egg there. Measure out exactly 60 seconds. Remove the egg from the hot water and let it sit at room temperature for about ten minutes. Beat it into the mixer bowl. As you can see, the yolk remained completely raw. And the protein remained liquid, but was no longer transparent. It is this way of cooking the egg that made Caesar salad dressing famous. In the authentic recipe, everything was limited to this dressing. And the Caesar salad itself was made like this. A flat dish was rubbed with garlic. They tore salad leaves onto him with their hands. They were sprinkled with olive oil, lemon juice, and egg. Parmesan cheese was grated on top and sprinkled with toasted butter croutons.

Modern sauces for Caesar salad

The snack has gained worldwide popularity, and many restaurants have included it in their menu. Many chefs decided to increase the “nutritional value” of the original salad and began to include various hearty ingredients in it. This is how “Caesar” with boiled chicken breast appeared. No less popular was the appetizer with shrimp, smoked salmon or lightly salted salmon. There's even an option with crispy bacon. The original recipe for Caesar salad sauce also changed. Depending on what you will prepare the appetizer with - meat, fish or seafood - select the dressing. Here are sample cooking instructions. Break the appropriately prepared egg into the blender bowl. Add a chopped clove of garlic, the juice of one lemon, a teaspoon of Dijon mustard and four anchovies. Beat the mass. Finally, add a handful of grated Parmesan cheese. The overly complex sauce for the Caesar salad is balanced by the fact that the appetizer itself is made simply. We tear the Romaine leaves with our hands and mix them with pieces of salmon or salmon. We water with dressing. Lay out the crackers.

Salad dressings made from fresh vegetables or herbs

Are you used to flavoring snacks of this type with sour cream or mayonnaise? There are many other tasty dressings. Let's take the sauce for Greek salad as an example. Every person has tried this snack at least once. Coarsely chopped tomatoes, black olive rings, feta cheese cubes. A vinaigrette-based sauce is most suitable for this set of products. But we will use balsamic vinegar to add a spicy note. Pour about a quarter cup of this ingredient into a bowl. Add two crushed or pressed cloves of garlic, two teaspoons of brown cane sugar, a pinch of salt and black pepper. Beat with a whisk. We begin to add extra virgin olive oil in small portions. We continuously work with a whisk until a liquid suspension is formed. For sophistication, you can add lemon juice or liquid honey with soy sauce to this mixture in a ratio of 1 to 2.

Dressings for warm salads

This appetizer contains one uncooled ingredient, usually meat. The dressings must also be appropriate, such that they allow the dish to remain warm for a long time. Let's look at this type of dressing using chicken salad sauce as an example. Let's make a classic vinaigrette. We remove the top dirty scales from the head of garlic or clean it completely. In the latter case, sprinkle with olive oil. Cut off the base of the garlic head. Without disassembling into cloves, wrap in foil and bake for about twenty minutes at 220 degrees. Let's expand. Mash the garlic with a fork and add to the vinaigrette along with three tablespoons of grated Parmesan. Beat the whole mass again.

Chicken breast appetizers

Note that other universal dressings are also suitable for warm chicken salad. This is the same mayonnaise or classic “Vinaigrette”. But tender dietary chicken will also go perfectly with Caesar salad dressing, Greek Tzatziki, a Hungarian mixture of olive oil (70 ml), dark wine vinegar (3 tbsp), ketchup (4 tbsp), cane sugar (1 tbsp) and dry paprika (1 tsp). Also try warm salads with Dijon Brass dressing. You need to whisk three tablespoons of mustard with whole grains and white wine vinegar. Season with salt and pepper. Gradually pour in half a glass of olive oil, whisking the mixture. Finally add a pinch of dried thyme.

Salads based on rice or pasta

This snack itself is very satisfying. But rice cereal or boiled pasta need good lubrication. Caesar salad dressing is suitable for this type of appetizer, but it is lighter and based on natural yogurt. Eggs for this dressing can be hard-boiled and finely chopped. Prepare a salad of smoked mackerel, apples and farfalla pasta with a sauce called shallots. In fact, this is the same vinaigrette, but white wine vinegar is used there, not red. Finely chopped shallots are also added to the dressing. Mayonnaise-based sauces will ideally cover the surface of rice grains and pasta. Here's a dressing called Green Goddess. Place in a mixer bowl: half a glass of mayonnaise and sour cream; finely chopped avocado pulp; a handful of chopped parsley; three feathers of a young onion; three anchovies. Pour in a tablespoon of lemon juice, season with pepper and salt. Beat until smooth.

Mixed herb salads

Nowadays, ready-made green mixes are sold in stores. This includes lettuce leaves, arugula, basil, and other edible herbs. This assortment is already ready to eat. But what to fill it with? It is better to make sauces for herbal salads as light as the dish itself. Here is a typical recipe for such a mix. Mix kefir and cottage cheese in equal proportions. This could be feta cheese (then salt the salad less), feta, mozzarella. Regular farm cottage cheese will also work. Mash the cheese thoroughly with a fork. Mix with kefir. Add finely chopped garlic cloves and dry spices (oregano, savory).

Meat salads

In this case, we will use dressings whose ingredients are tomatoes (both fresh and in the form of tomato paste or ketchup) and pepper. If the appetizer contains pork or sausages, add some spice to the dish with mustard and mayonnaise. There are many sauces for salads with meat on sale. This is Ligurian pesto, which you can prepare at home by chopping green basil leaves, garlic cloves and toasted nuts in a blender. You can also include pitted black olives in this mixture. When the ingredients turn into a homogeneous mass, dilute it with olive oil to the desired consistency. The following sauces are also suitable for meat snacks: Caucasian adjika, Mexican salsa, Hungarian paprika paste and others.

Instead of a conclusion

So we learned how to make salad sauces. Training recipes are very numerous, but you should not treat them as some kind of dogma. You can change the ingredients or their proportions to suit your taste. Focus on what exactly you want to emphasize in the salad. The tenderness of spring radishes and fresh cucumbers? Then season the salad with yogurt or kefir mixed with cottage cheese. Want to neutralize the fat content of pork? Mustard will give it some piquancy. Aioli will make any salad, even simple greens, very satisfying.

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

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

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

With vinegar

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

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

Salad dressing sauce

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

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

Olive

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

Mix oil, wine vinegar and mustard until smooth.

Salad dressing with mustard

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

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

Balsamic

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

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

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

Soy salad dressing

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

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

With yogurt

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

Salad dressing with sour cream

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

Mix all ingredients thoroughly until smooth.

Greek salad dressing
with balsamic vinegar

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

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

Salad dressing with soy sauce

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

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

Readers often ask: “What to season a vegetable salad with, besides mayonnaise?” In fact, there are a lot of healthy and tasty homemade dressings that will serve as an excellent alternative to the far from harmless store-bought sauce. I will share my favorite recipes for delicious and nutritious vegetable salad dressings.

Basically, they are all based on olive oil with various interesting additives and there is an option for a spicy yogurt dressing that can fully replace the ubiquitous mayonnaise.

Salad dressings can be varied by adding herbs, aromatic spices, ground nuts, soy sauce, honey or pieces of fruit and vegetables. I hope this selection was useful and you can choose something for yourself. Personally, I will contact her constantly :)

1. French Creamy Salad Dressing

Ideal for dressing a variety of green vegetable salads. You can’t call it dietary; there is heavy cream in the sauce.

Ingredients:

• white onion - 1 pc.
• butter - 1 tbsp. l.
• cream 33% fat - 100 ml
• purified water - 50 ml
• olive oil - 100 ml
• salt - to taste
• white and black pepper - a pinch

Cooking recipe:

Peel the onion and grind in a blender bowl to a puree. In a small ladle, simmer the onion puree in butter, adding fine salt, white and black pepper.

Add some water and continue cooking the ingredients until the liquid reduces. Next, add olive oil and cream. Boil the dressing for a few more minutes and remove from heat. Using a blender, grind the mixture to a homogeneous smooth consistency.

2. Vinaigrette dressing

Perfect for seasonal vegetables and potato salads.

Ingredients:

• olive oil - 2 tbsp. l.
• lemon juice - 2 tbsp. l.
• white wine vinegar - 1 tbsp. l.
• salt, pepper - to taste

Cooking recipe:

Mix olive oil with lemon juice in a deep bowl and add white wine vinegar. Add salt and pepper to taste, mix thoroughly with a whisk. The amount of lemon juice and vinegar can be adjusted according to your taste.

3. Italian dressing with orange juice

Will be a piquant addition to salads with radishes, green onions or arugula, iceberg lettuce, romaine.

Ingredients:

• fresh orange – 300 ml
• peeled pumpkin seeds— 50 g
• black pepper - a pinch
• olive oil – 300 ml+20 ml
• brown sugar - 5 g
• orange zest - 1 tsp.

Cooking recipe:

Pour a tablespoon of olive oil (20 ml) into a frying pan. Fry some pumpkin seeds in it. Then pour freshly squeezed orange juice into the pan. Boil everything for a few minutes so that some of the liquid evaporates.

Add a little orange zest and a pinch of brown sugar.
Pour pre-chilled olive oil into a gravy boat. Pour the contents of the frying pan into it. Stir and add salt to taste.

4. Italian Balsamic Vinegar Dressing

Traditionally, this sauce is used for salads with herbs and tomatoes.

Ingredients:

• balsamic vinegar - 500 ml
• olive oil – 300 ml
• liquid honey - 100 g
• cloves - 4 buds

Cooking recipe:

Pour the liquid honey into a small saucepan. Add balsamic vinegar to it. Add clove buds to the mixture for flavor. Boil the mixture over low heat for 25 minutes. As a result, the liquid should evaporate and decrease in volume by half.

Pour the olive oil, pre-chilled in the refrigerator, into a gravy boat. Then add boiled honey sauce to it. Before serving the salad, whisk the dressing well with a whisk or fork.

5. Yogurt dressing

Ideal for salads with mushrooms, good in regular salad fresh cucumbers, tomatoes. Pairs perfectly with cabbage. In short, it creates a good start for salad creativity.

Ingredients:

• natural yogurt - 250 g
• lemon juice - 2 tbsp. l.
• liquid honey - 2-3 tsp.
• table mustard - 1 tsp.
• grated orange zest - 1 tsp.

Cooking recipe:

Mix yogurt with mustard. Add lemon juice, liquid honey and orange zest, mix until smooth. Let cool before dressing the salad.

6. Egg mustard dressing

It will highlight the taste of vegetables and give them a spicy note. This sauce is universal and goes well with any vegetable salad.

Ingredients:

• olive or sunflower oil - 60 ml
• egg yolk— 1 pc.
• table mustard - 1 tsp.
• apple cider vinegar - 100 ml
• sugar - 1 tsp.
• salt - 0.5 tsp.
• ground black pepper - a pinch

Cooking recipe:

Grind table mustard, fine salt, granulated sugar, ground black pepper and raw egg yolk in a mortar. Then add vegetable oil and vinegar into the resulting mixture, stirring constantly. The dressing must be shaken before use.

7. Dressing with olive oil, lemon juice and Italian herbs

Complements green vegetable salads. And if you add mustard, you get a sauce for vegetable salad with tuna, also known as French nicoise.

Ingredients:

• lemon juice - 50 ml
• fine salt - 0.5 tsp.
• ground black pepper - 0.25 tsp.
• Italian herbs - 1 tsp.
• olive oil - 100 ml

Cooking recipe:

In a deep bowl, whisk lemon juice with salt, Italian herbs and black pepper with a fork. Without ceasing to beat, pour in the olive oil. You can add a little sweet table mustard to the resulting mixture to taste.

Bon appetit!

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

Sauces and salad dressings – which ones to choose?

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

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

Mayonnaise-sour cream sauce

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

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

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

Salad dressing - instead of mayonnaise

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

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

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

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

Salad dressing with vinegar

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

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

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

Vinegar dressing with honey

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

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

Mix well.

Dressing with vinegar and vegetable oil

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

Salad dressing with mustard

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

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

Italian dressing

For fresh green and vegetable salads.

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

Can be stored in the refrigerator for several days.

Yogurt salad dressings

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

Cheese and yoghurt sauce

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

Sauce with yoghurt and fresh radishes

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

Sauce with yogurt and tarragon

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

Sour cream dressing

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

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

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

Curd sauce

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

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

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

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