Salad dressing restaurant recipes. Yogurt dressing with green onions

For me, any salad begins its existence after the preparation of the dressing. If asalad dressing is a good dressing, it is able to present the taste of any ingredients. This is the main violin in the salad composition, which is often neglected. And in vain. Nothing ruins a salad likefailed refueling,its insufficient amount or its absence at all.Remember the same one, where on the first try you can feel the distinct taste of a dressing that cannot be confused with anything, or - where wine vinegar so successfully emphasizes the taste of tuna and green beans,or where simple ingredients bound together, a wonderful creamy dressing.

I bring to your attention 10 recipes for salad dressings, some of which are copyrighted, and some are interpretedand me classics. With the help of them and your imagination, you can composemake many simple and complex unique salads that will be an addition to the main course or the main course, as light dinner or lunch.

Concerning simple salad howadditions to the main course, just enough is goodgas stations for herand and saladoh sheetsoh greenand or whatkind ofand cabbage or just a few chopped vegetables mixed together.

By creating your complex salads, which should act as the main dish,
remember a few rules:

1) Choose a dressing and the appropriate type of salad greens or cabbage to form the base of the salad. To the bittersweetm viewam salad greens (Chicory, Frize lettuce) are more suitable for sweetish dressings, for crispym viewam salad greens and cabbage, creamy dressings are more suitable. And the more tender the salad greens, the more liquid andwhat should be the gas station;

2) Pick the ingredientswhich combine well and bring variety in taste and texture:

- something satisfying: meat, seafood, eggs and/or cheese;

- Something juicy: tomatoes, cucumbers, berries or fruits, caramelized onions, etc.;

- Something crunchy: nuts, seeds or croutons, and the like;

- Something spicy to taste (not necessarily spicy): aromatic herbs, chili peppers, chopped pickled vegetables, mature cheese, fried bacon, and the like.

3) Dress your salad just before serving to keep vegetables and salad greens fresh and crunchy longer.

Well, that's probably all! I look forward to your feedback and impressions of your salads!

Moderately liquid salad dressing for salads Asian dishes. It goes well with salad greens, cabbage and cucumbers.

2 tbsp soy sauce

5 tbsp sesame oil (can be replaced with any vegetable oil)

2 tbsp rice vinegar

1 garlic clove, peeled

1 cm fresh ginger root, peeled

1 tbsp sesame seeds, toasted in a dry frying pan

1) Place all dressing ingredients, except sesame seeds, in a blender bowl. Beat until smooth.

2) Add sesame seeds and mix well.

Classic French salad dressing:

My interpretation of the popular French vinaigrette dressing. Suitable for almost all vegetables and salad greens.

9 tbsp olive oil

3 tbsp lemon juice

1 tsp honey

1 tsp not spicy mustard

1 garlic clove, minced

Italian salad dressing:

In fact, dressing salads in Italy is very simple. Oil and balsamic vinegar or lemon juice. This dressing is somewhat more complex and richer in taste in the Italian flavor range. Suitable for any vegetables and salad greens. This dressing will also be a great addition to grilled vegetables.

9 tbsp olive oil

3 tbsp balsamic vinegar

1 garlic clove

1 branch basil, leaves only

5g Grana Padana or Parmesan cheese, finely grated

Herbal Salad Dressing:

Flavorful dressing. Goes well with any salad greens and most vegetables, especially tomatoes. Perfectly complement the taste of boiled eggs, as an application in salads.

9 tbsp olive oil

3 tbsp red wine vinegar

1/2 shallot, finely chopped (can substitute 1/4 small red or white onion)

1 tarragon branch or several parsley branches or thyme branch, leaves only, finely chopped

Mix oil and vinegar until smooth. Add onions and herbs of choice, and mix well.

Ukrainian (author's favorite) salad dressing::

I came up with this gas station spontaneously, out of love for Ukrainian cuisine and our regional products. Suitable for leafy greens, cabbage and vegetables. Poppy seeds add a special flavor to this dressing.

9 tbsp not refined sunflower oil

3 tbsp apple cider vinegar

1 tsp honey

1 tbsp poppy seeds, browned in a dry frying pan

Mix oil, honey and vinegar until smooth. Add poppy seeds and mix well.

American coleslaw salad dressing:

A creamy thick dressing that goes best with various types cabbage and hard vegetables like cucumbers, tomatoes, carrots and the like.

150 grams of mayonnaise

1 tsp not spicy mustard

2 tbsp apple cider vinegar

1 tsp honey

Place all dressing ingredients in a small bowl and whisk until smooth.

Salad dressing with bacon and blue cheese:

Rich in taste The dressing goes well with any salad leafy greens and most vegetables, especially cucumbers and tomatoes.

9 tbsp olive oil

3 tbsp lemon juice

1 tsp honey

20 grams blue cheese, crumbled

50 grams bacon, chopped, browned in a dry frying pan

Cream salad dressing:

Thick and creamy dressing based on mayonnaise and cream. Suitable for most types of cabbage and hard vegetables. It goes well also as a dip for fresh vegetables or chips.

80 grams of mayonnaise

80 ml cream 20%

1 tsp not spicy mustard

1 tbsp white wine vinegar

1/4 bunch chives, finely chopped

1 tsp capers, finely chopped

Place all dressing ingredients in a small bowl and mix until smooth.

Spanish salad dressing:

Not the usual dressing with products that are the pride of Spain: almonds, sherry vinegar, oranges and olive oil. The dressing is perfect for bitter salad greens and more. Fruit and nut notes will enrich even the simplest salad.

4 tbsp olive oil

1 tbsp sherry vinegar

Juice and chopped zest of 1/2 orange

20 grams of blanched almonds

Place all dressing ingredients in a blender. Beat until smooth.

Thai salad dressing:

Creamy dressing with Thai-Malaysian flavor motifs. Peanut butter lends a creamy texture and serves as the base for this unusual dressing.

1 tbsp peanut butter

Juice of 1 lime

3 tbsp soy sauce

1 tbsp sweet and sour hot sauce Chile

Place all dressing ingredients in a small bowl and mix until smooth.

Bon appetit and good luck with your culinary experiments!

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

Versatile salad dressings

Classic vinaigrette

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

Lemon Balsamic

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

mediterranean

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

Italian

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

"Caesar"

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

Dressing for summer salads with herbs

Citric

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

Poppy in Greek

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

"Bistro"

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

Spicy honey mustard

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

Sauces for warm and potato salads

Italian garlic

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

Italian creamy

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

Hungarian Blend

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

Dijon sconce

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

Dressings for pasta and rice salads

Vinaigrette Shallot

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

Creamy balsamic

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

"Green Goddess"

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

"Thousand Islands"

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

farm blue

Mix a quarter cup of buttermilk and the same amount of sour cream, 1/2 cup of crumbled blue cheese, juice of 1/2 lemon, salt and any hot peppers taste. This option is great for green and warm salads.

Meat salad dressings

cowboy

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

smoky ranch

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

"Sesame"

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

creamy curry

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

Number of refills for vegetable salads so large that it allows housewives to create a wide variety of taste melodies. In cooking, they are divided into two types: liquid oil with the addition of vinegar, and thick, based on sour cream or mayonnaise. dense species dressings are used not only for vegetable, but also for meat and fish salads. Numerous recipes allow you to choose from them basic versions that are easier to experiment with. And we'll start with the classics.

Classic dressing recipe

What is good classic recipe? It uses a minimum of products, their combination gives a taste that is ideally combined with many types of vegetables. It is made with oil. To create it, we need:

• olive oil - half a glass;
• lemon - ½ fruit;
• salt - half a teaspoon;
• pepper (ground before preparing the dressing) - ¼ teaspoon.

Cooking:

1. Squeeze the juice from half a lemon into a bowl.
2. Add pepper and salt to it. Beat the whole mass with a whisk. Then add olive oil to it, and continue whisking until smooth.

The dressing is used in vegetable and green salads.

Italian traditions in vegetable salad dressings

AT Italian recipe, where everything is based on the same olive oil, everything is much more complicated, and the flavor bouquet shines with a variety of aromas. We should take:

• oil (take olive) - 125 ml;
• marjoram - 2 teaspoons;
• oregano - 1 teaspoon;
• basil - 1 teaspoon;
• mustard powder - 2 teaspoons;
• granulated sugar - 2 teaspoons;
• garlic - 2 cloves;
• chili flakes - ½ teaspoon;
• wine vinegar (red variety) - 50 ml;
• add salt and pepper to your own taste.

Cooking:

1. Crush the garlic cloves under pressure. Grind fresh herbs and seasonings. Take a bowl and put the garlic into it. mustard powder and sugar.
2. We report salt, pepper, pour in vinegar, put chili flakes.
3. Add olive oil so that the stream is thin. Stir until the mass acquires the consistency of a beautiful emulsion.
4. Add chopped herbs to the dressing, mix.

The finished mixture can be stored in the refrigerator for up to 7 days.

French motives

In french cuisine dressings prepared for vegetable salads, according to their palatability echo the Italian versions, but they have their own piquant features. To prepare one of these exquisite versions, we need to take:

• oil (preferably olive) - ½ cup;
• lemon juice - 1.5 teaspoons;
• tomato paste- 2 teaspoons;
• wine vinegar (red variety) -25 ml;
• mustard (in powder) - 1 teaspoon;
• onion - 1 teaspoon chopped;
• celery seeds - ¼ teaspoon;
• ground paprika - 0.75 teaspoon;
• granulated sugar - 1.5 teaspoons;
• salt - ¼ teaspoon;
• black pepper (ground) to your own taste.

Cooking:

1. Pour all dry ingredients into a suitable dish, season them with vinegar and lemon juice. Knead.
2. We turn to whipping the mass, slowly adding olive oil to it. As in the first recipe, we need to get a homogeneous emulsion. The gas station is ready.

It goes well with salads, where there is red onion, fresh cucumbers, radish. By the way, all the components of this dressing, except for olive oil, can be whipped immediately in a blender. Then, without ceasing to beat, you can enter it.

Variety of sauces for vegetable salads

You can prepare a vegetable salad sauce from various ingredients, using mayonnaise, sour cream, butter, soy sauce, balsamic vinegar as a base. Most often, housewives prepare sauces with mayonnaise or sour cream. These two bases are in perfect harmony with all kinds of vegetables and herbs.

If a low-calorie addition to a salad is required, fragrant seasonings are taken and mixed with vegetable oils. For piquancy, mustard or garlic can be added to the oil. Low-calorie and compositions with balsamic vinegar giving the dish a pleasant oriental touch.

Need a dietary option, take as a basis lean varieties sour cream natural yoghurts, soy sauce, tomato paste with vegetable oil. Here are some of our recipes to help you.

Based on mayonnaise and mustard

The highlight of the recipe is the organic interweaving of pronounced taste characteristics of pickles, mayonnaise, tarragon, tarragon and mustard. To prepare it, we will take:

• pickled cucumbers - 25 grams;
• lemon juice - 40 grams;
• mayonnaise - 30 ml;
• mustard ready - 20 ml;
• - 5 ml;
• tarragon and tarragon - a small pinch each;
• parsley and green onions - 10 grams.

Cooking process:

1. Grind cucumbers and herbs.
2. In a deep bowl, mix all the ingredients.
3. Cover with clingfilm and refrigerate to infuse the sauce for 1 hour.

An interesting version with the same ingredients will come from soy sauce and mustard.

Recipe with soy sauce and honey

Delicious and fast cooking option soy sauce. We need:

• olive oil - 30 ml;
• soy sauce - 60 ml;
• honey - 250 grams;
• lemon - 2 pieces.

Cooking:

1. Squeeze juice from both lemons. All prepared products, except for oil, mix. Then slowly add the oil, stirring the mass.

This completes our cooking process, you can season the salad.

spicy sauce

For gourmets, we offer a complex version of the sauce with enchanting spicy notes. We will need:

• sesame oil - 35 ml;
• ginger root - 200 grams;
• balsamic vinegar - 30 ml;
• lemon juice - 200 ml;
• olive oil - 90 ml;
• soy sauce - 50 ml;
• garlic - 20 grams;
• chili pepper - 20 grams.

1. Peel the garlic and ginger. Grate them on a fine grater. Remove the seeds from the chili and chop them too.
2. Put everything in a bowl, add sesame oil, lemon juice, mix, add olive oil and soy sauce.
3. At the very end, add vinegar. Mix all. The sauce is ready.

Culinary professionals advise coloring the warm taste of oil with fresh and sparkling chords of lemon and vinegar. All other ingredients in the oil dressing are selected to your taste. Experimentation is not allowed.

Dressing in oil is introduced into the salad just before serving, so that it does not settle and retains its aroma. If she stood for some time, you should shake it up, and only then add it to the vegetables.

Dry mixtures in the form of free-flowing powders are added to dressings at the very end of cooking so that they do not gather into lumps with repeated stirring.

Using sour cream or yogurt for the base, you should not add vinegar and lemon juice to them, they have enough sour notes in them.

In new recipes, be careful, be sure to try the finished dressing on a small amount of salad. So you can understand how successful the combination of products turned out.

Refrain from storing the dressing for a long time, use it right away, or cook in small quantities. After standing for 2-3 days, it will lose some of its aroma, and the flavor melody will become dull and not so playful.

When storing, pour the sauces into small glass jars with a lid, so you can easily notice the separation of the ingredients and stir them in time.

If you need to quickly prepare a salad and dressing for it, use a mixer.

When choosing a recipe, consider the taste preferences of your family. If something in the basic composition confuses you, try eliminating or replacing the dubious ingredient with another one that is more acceptable to you. Be careful, be sure to try the dressing at each stage of its preparation.

Good refueling can do good salad even better! Spicy, sweet, creamy and mustard are just the tip of the gas station iceberg. Each of them will make an already familiar salad sparkle with new tastes. 15 mind-blowing delicious recipes dressings for your favorite salads - we will reveal all the secrets and ingredients!

Greek salad dressing

Let's start with the classics, this dressing is perfect for Greek salad, for different types pasta, vegetable salads, fish or meat, and also it will be a wonderful marinade due to the light tart aroma of olive oil.

To prepare it, you need (as a result, a glass of dressing comes out):

• 2 garlic cloves, minced;
• 2 tablespoons Dijon mustard;
• 1/2 cup olive oil;
• 2 tbsp lemon juice;
• 1/2 tsp Sahara;
• 5 tbsp wine vinegar;
• salt, basil leaves and oregano (1/2 tsp each) optional.

Mix all the ingredients in a container convenient for you, you can use a jar with a lid, close the lid and shake.

If you want the sauce to be foamy, then first all the ingredients, except for the oil, are whipped in blenders for literally 10 seconds, and then the oil is slowly poured in.

Helpful Hints! This dressing can be stored in the refrigerator for up to 2 weeks. Wine vinegar and the oil will separate, just mix the sauce again. If the butter has set, remove the dressing from the refrigerator before serving.

This dressing is great for those with lots of greens. Honey balances the acidity of the vinegar and lemon juice, and gives salads a special flavor.

For her you need to take:

• 2 tbsp balsamic vinegar;
• 1 tbsp honey;
• 1/2 st. l. lemon juice;
• 1 tbsp Dijon mustard;
• 1/4 cup olive oil;
• salt and ground pepper as you wish.

In a small bowl, whisk together the vinegar, honey, lemon juice, mustard, and olive oil. Season with salt and pepper.

Citrus salad dressing

This sauce will create fresh acidity from three types of citrus: lemon peel, orange and grapefruit. Low-calorie dressing is suitable for salads with various herbs and lettuce, as well as for. You will need:

• 1/4 tsp grated grapefruit peel;
• 1/4 cup grapefruit juice;
• 1/2 tsp grated orange peel;
• 1/4 cup orange juice;
• 1/2 tsp grated lemon peel;
• 2 tbsp. spoons of wine vinegar;
• 2 tbsp. spoons of lemon juice;
• 2 tbsp olive oil;
• salt pepper.

Whisk all ingredients together in a bowl. The sauce can be used immediately for dressing salads, and leftovers can be stored in the refrigerator for up to 3 days.

Refueling a thousand islands

For the recipe you will need:

• 1/2 cup sour cream (for a less oily version, you can substitute low-fat natural yogurt for sour cream)
• 1 glass of kefir;
• 1/4 cup mayonnaise;
• 1/3 cup ketchup;
• 1 egg;
• 2-3 canned gherkins;
• 1 tsp white onion, finely chopped
• salt, pepper to taste

Cooking:

1. Hard boil the egg and chop finely. Gherkins also need to be finely chopped.

2. Mix all the ingredients in a bowl, season with pepper and salt. You can add finely chopped parsley.

The sauce can be stored in the refrigerator for up to 5 days.

Honey mustard salad dressing

This is a great versatile salad dressing. The pleasant pungency of mustard is great for bitter greens like arugula, chicory, radicchio or iceberg lettuce. Try one of the . It can also be used as a marinade for meat or fish.

For honey mustard dressing you need to take:

• 1 clove of garlic;
• 2 tbsp liquid honey;
• 2 tbsp. l. olive oil;
• 1 tbsp white wine vinegar;
• 1 tbsp mustard (can be Dijon or grained);
• salt and pepper to your taste.

Garlic needs to be minced. Mix it with vinegar, mustard, honey and oil, don't forget to add salt and pepper at the end.

Garlic dressing for fresh salads

For garlic dressing you need to prepare:

• 1 glass of kefir;
• 1/2 cup sour cream;
• 1/4 cup mayonnaise;
• 1 small head of garlic;
• salt and pepper to your taste.

Squeeze the garlic through a garlic press or chop finely. Mix in a bowl with other ingredients until homogeneous mass.

For this dressing recipe you will need:

• 1/2 small onion;
• 3 cloves of garlic;
• 1/2 cup olive oil;
• 2 tbsp Sahara;
• 2 tbsp ketchup;
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard;
• salt, pepper to your taste

Preparation: onions and garlic should be finely chopped, you can in a blender. Mix chopped onion and garlic with the rest of the ingredients until smooth. Chill the sauce in the refrigerator before serving.

The sauce will decorate leafy salads with chicken.

Homemade Lemon Olive Oil Dressing

This gas station classic sauce for the Italian bruschetta. But its taste is so fragrant and pleasant that it is used with pleasure for dressing salads or as a marinade for chicken. If you suddenly decide to use it as a marinade, then it is better to leave the chicken in it for the night.

This olive dressing often used in Greek salad, it goes perfectly with tomatoes, cucumbers, avocados, asparagus, arugula and spinach, Feta cheese, Parmesan, goat cheese. From all the above ingredients, you can prepare delicious fresh salads.

To prepare the dressing you need:

• 1/2 cup olive oil;
• juice of one lemon;
• 2 garlic cloves (pressed in a garlic press)
• a pinch of sweet paprika;
• 1 tbsp dried thyme;
• 1 tsp Sahara;
• 1 tomato.

Put all the ingredients in a blender, it is better to pre-cut the tomato, and beat everything well.

This salad topping is a variation on the honey mustard dressing above, but with yogurt added. For her you will need:

• 100 ml. natural yogurt;
• 2 tbsp mustard;
• 3 tbsp liquid honey;
• 1 tsp lemon juice;
• dried garlic -1/2 tsp;
• salt, pepper to your taste.

Mix all the ingredients well and the dressing is ready! This sauce will be a great addition to salads with chicken or.

Easy yogurt salad dressing

This recipe will decorate any fresh salad greens and lettuce leaves. You need:

• 100 ml. natural yogurt;
• 1/2 tsp lemon juice;
• salt and pepper as you wish

In a bowl, combine yogurt, lemon juice and garlic, beat everything well. Add salt and pepper, you can add some of your favorite herbs, thyme, cilantro or oregano.

One of the most popular sauces in the States, it's easy to make and tastes amazing. Cooking:

• 1/2 cup low-fat sour cream;
• 1/4 cup mayonnaise;
• 1 small cucumber;
• 3 tbsp finely chopped fresh parsley;
• 1 clove of garlic;
• 2-3 green bow arrows;
• salt, ground pepper to taste;

Peel the cucumber, remove the seeds from the middle. Cut the cucumber into a bowl for a blender, put the rest of the ingredients in it. Mix everything well until smooth. Condemn the sauce in the refrigerator. You can store it up to 3 days in the refrigerator.

This sauce is suitable for a simple salad of tomatoes, cucumbers and lettuce leaves.

Classic Italian dressing

The classic dressing recipe will betray your light salads sourness. For her you need:

• 3 tbsp olive oil;
• 1-2 garlic cloves (chopped)
• Italian seasonings (oregano, basil, rosemary);
• fresh ground pepper to your taste.

Mix all ingredients well and you're done!

Creamy Italian dressing

• 3/4 cup mayonnaise (if you're making homemade mayonnaise, honor and praise to you);
• 1 tbsp olive oil;
• 2-3 tbsp wine vinegar;
• 1 tbsp lemon juice;
• 1/4 grated cheese Parmesan;
• 1 tbsp Sahara;
• 2 cloves of garlic;
• 1/2 tsp Italian seasoning(a mixture of oregano, basil, etc.);
Ingredients: What you need:
• 4 tbsp olive oil;
• 2 tbsp white wine vinegar;
• a handful of fresh leaves basil (it is very important to take exactly fresh leaves);
• 1 clove of garlic.

Grind the garlic and basil in a blender, then add the rest of the ingredients and mix again. Add salt and pepper to your taste.

Salad dressings. Green salad rules

Summer is the season for fresh, affordable vegetables filled with vitamins and sunshine. We happily eat vegetables both fresh and cooked several times a day. Light green salads are especially popular in summer. Variety of vegetables and salads spicy sauces and refills.

One of the world's most popular French dressing (vinaigrette) for vegetable salads requires the most simple products and is stored in the refrigerator for several weeks, thanks to natural preservatives (oil, vinegar, salt). Below is a basic French dressing recipe that you can modify and adapt to your own tastes. It is good to use flavored oil and vinegar in this dressing.

French dressing (vinaigrette)

1/3 cup fresh lemon juice or wine vinegar

1 cup extra virgin olive oil

4 garlic cloves, squeezed through a press

1.5 tsp fine salt

2 tsp spicy grain mustard

In a deep bowl, mix lemon juice or vinegar with olive oil, gradually adding oil and stirring with a whisk. Add the rest of the ingredients, mix and pour the dressing into beautiful bottle with a wide mouth. Close and let it brew in the refrigerator for several hours. Serve the dressing in a bottle so everyone can drizzle French dressing over their salad. Thanks to its tangy, savory taste, it only takes a little French dressing to give a salad a more punchy flavor.

French Vinegar Dressing

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

1 small shallot (red onion can be substituted), finely chopped

1 tbsp honey

1.5 tsp spicy grain mustard

1-1.5 tsp fine salt (or to taste)

0.5 tsp freshly ground black pepper

2 tbsp lemon juice

Place chopped onion in a deep bowl, add balsamic vinegar. Gradually add the olive oil, immediately stirring with a whisk - this will combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. French balsamic dressing has a milder, milder taste than regular French dressing, so it works well with veggies with delicate taste(asparagus).

green salad rules

Use fresh leafy salads several types and colors (the brighter the color of the leaves, the more vitamins and useful substances, see Colors of Health). The most useless in terms of vitamin content is Iceberg lettuce, the most useful are salads with red leaves. Add zesty arugula, tender baby spinach, chard leaves or bitter chicory to traditional leafy salads.

Do not cut leafy lettuces and other ingredients finely. Instead, tear the lettuce into large pieces, and cut the cucumbers, onions and tomatoes into whole rings. large pieces everyone will be able to cut into smaller ones in their plate at the table. So more juice and vitamins are stored in vegetables, and the salad itself looks more beautiful and appetizing.

Clean hands are the best "tool" for mixing salad.

You can decorate the salad with nuts or seeds, croutons, olives, cheese and others. additional ingredients. However, do not overdo it - this is a fresh vegetable salad. Better to limit yourself to one or two things. Croutons and Italian hard cheese(Parmigiano, Pecorino, etc.) - traditional additions to green salads.

It is better to leave the decision of what and how to dress the salad to the discretion of each participant in the meal. Keep quality cooking oil, vinegar, and salad dressing on the table.

Delicate leafy salads (aka butter) require more gentle dressings (like French), while thicker ones (romaine lettuce, batavia, chicory) pair well with heavier dressings (Caesar, Blue Cheese or Ranch).

Do not use store-bought dressings (those sold at the grocery store) - they contain high levels of salt, sugar, starch, preservatives and flavor enhancers. Much better quality dressings can be found in the deli section of a good grocery store (they are fresh, require refrigeration, and last only a few days), although these dressings are often expensive. Most the best option- make it simple home gas station, tasty and healthy.

Make crispy homemade croutons (croutons, croutons)

aromatic vinegar
Aromatizing vegetable oil at home is not difficult at all. You just need to add your favorite herbs and spices to your favorite oil and let it brew.

You can use any fresh or dried herbs. Traditionally, thyme, rosemary, basil, oregano (oregano), lavender, cilantro and dill seeds, garlic, bay leaf, tarragon, sage, hot peppers and other favorite spices are used for flavoring oils.

Take a quality vegetable oil (it is better to use olive, rapeseed, avocado or grape seed) and pour it into glass jar. Add to oil a large number of herbs and spices (hard ingredients are best broken and mashed first). Close the jar with a lid and put the oil in a warm place for a week or two. When the oil is saturated with the aromas of herbs and spices, strain it and pour it into a clean, beautiful bottle or a special oil decanter with a tight lid. For decoration, you can add a fresh sprig of herbs, a piece of garlic or chili pepper to the finished oil so that they are completely covered with oil. Use the oil for salads, for dipping bread, and as a condiment for a variety of dishes.

Olive oil is the basis of many salad dressings.

The same method can also be used to flavor vinegar, but you will need fewer herbs and spices for the latter, as vinegar absorbs their aroma and flavor much more intensely than oil. Vinegar can be perfumed not only with herbs and hot spices, but also with fruits or berries (orange, raspberry, etc.)

Croutons (croutons, croutons)

It is better to use slightly stale bread. For croutons, bread made from both white flour and bran flour is suitable. From the usual baguettes, long loaves or sandwich loaves, you will get excellent croutons.

Turn on the oven at 165°C. While it is heating up, cut the bread into cubes with a side of approx. 1.5 cm. Transfer the sliced ​​bread to a deep bowl, drizzle with high quality olive or other vegetable oil, sprinkle with salt, pepper and dry herbs and spices to your taste (basil, oregano and dry garlic are traditionally used) and mix thoroughly with your hands until the oil and the spices are evenly distributed. Place in preheated oven for 15 minutes or until croutons are golden brown. Cool on a wire rack and use the crunchy salad croutons immediately.
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