Vegetable salad with vinegar dressing. Delicious dressings for vegetable salads

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. White wine vinegar is more delicate; 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;
a 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 yoghurt 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.

As we agreed, I decided to collect salad dressings for convenience. I’ll start with vegetable oil-based dressings, the most interesting, in my opinion. I’ve already used some, I’m just getting ready to use others.
I will be glad if you find something interesting for yourself.

Salad dressings- are intended to give salads additional taste qualities: piquancy, juiciness, sweetness, acidity and the combination of salad ingredients with each other.
More than five thousand years ago in China, various variations of soy sauce were used to dress salads, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and sprinkled with vegetable oil and vinegar before serving. Even such a popular sauce of all times as Worcestershire sauce, recreated according to ancient recipes by John Lee and William Perrins, has its roots in Ancient Rome. Although, to be fair, it should be noted that the Romans preferred to season their salads with vegetables and herbs by simply sprinkling them with salt. In Ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices.

Salad dressing No. 1

Ingredients:

1/4 cup olive oil
2-3 garlic cloves, peeled, finely chopped
1 teaspoon cumin seeds
3/4 tsp. salt or to taste
1/4 tsp. freshly ground pepper
3 tbsp. lemon juice

Preparation:

1. Heat olive oil in a saucepan, add coarsely chopped garlic and cumin seeds. Fry for 1-2 minutes. and leave for half an hour so that the oil absorbs the aromas of garlic and cumin. Remove spices from oil.

2. Grind the garlic in a mortar into a paste. Whisk the oil with the remaining dressing ingredients.

Salad dressing No. 2

Ingredients:

2 tbsp. vinegar (preferably white wine) or freshly squeezed lemon juice
6 tbsp. olive oil
1 tsp mustard (preferably Dijon)
salt, black pepper

Preparation:

Mix vinegar, mustard and salt in a small container and let sit for 10-15 minutes.
Using a whisk, thoroughly whisk the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long, otherwise the sauce may thicken. At the very end, add ground black pepper, stir and serve immediately.

Salad dressing No. 3

Ingredients:

3 tbsp. balsamic vinegar
2-3 tbsp. sesame oil
1 tbsp. l. soy sauce
1 tsp. salt
1 tsp. Sahara

Preparation:

Mix all ingredients.

Salad dressing No. 4

French dressing with balsamic vinegar (Balsamic Vinaigrette)

Ingredients:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (can substitute red onion), 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

Preparation:

Place the chopped onion in a deep bowl and add balsamic vinegar. Gradually add the olive oil, whisking immediately to combine the vinegar and oil into a creamy dressing. Add remaining ingredients. Place in the refrigerator for several hours. This dressing will keep for several days.

Salad dressing No. 5

Ingredients:

100 g Dijon mustard
300 g olive oil
110 g orange juice
20 g sugar
3 g salt

Preparation:

1. Add salt, sugar, mustard to the squeezed orange juice, mix everything.
2. Then gradually add vegetable oil, constantly whisking the mixture with a blender until smooth.

Salad dressing No. 6

Ingredients:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 tsp. dried dill
1 clove garlic, minced
1/8 teaspoon dry mustard
Salt and pepper to taste

Preparation:

In a blender, mix oil, vinegar, sugar, dill, garlic, dry mustard. Mix until smooth. Add salt and pepper to taste. Cover and refrigerate.

Salad dressing No. 7

Ingredients:

1 cup olive oil
1/2 cup apple cider vinegar
3 tablespoons chopped fresh basil (it's important to use fresh)
2 cloves garlic, minced

Preparation:

In a bowl, whisk together olive oil, apple cider vinegar, basil and garlic. Refrigerate.

Salad dressing No. 8

Ingredients:

1 carrot, fresh, small, peeled and chopped
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon hot mustard
1 tablespoon fresh ginger root, grated

Preparation:

Mix all ingredients in a blender or processor until smooth.

Salad dressing No. 9

Ingredients:

1/2 teaspoon dry mustard
1/4 teaspoon white pepper, ground
1 teaspoon tomato paste
7 tbsp olive oil
1/3 cup red or white wine vinegar
2 teaspoons water
1/2 tsp. fresh chopped onion

Preparation:

Salad dressing No. 10

Ingredients:

3/4 cup olive oil
3/4 cup balsamic vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
2 teaspoons Dijon mustard
Salt and pepper to taste

Preparation:

Place all ingredients in a container with a tight-fitting lid, mix, shake and use for salad dressing.

A good dressing can make a good salad even better! Spicy, sweet, creamy and mustardy - this is just the tip of the iceberg in the world of dressings. Each of them will make the already familiar salad sparkle with new flavors. 15 mind-blowingly delicious recipes for dressings for your favorite salads - we’ll reveal all the secrets and ingredients!

Greek salad dressing

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

To prepare it you need (you end up with a glass of dressing):

2 cloves garlic, 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) as desired.

Mix all 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, beat all the ingredients except the oil in a blender for literally 10 seconds, and then slowly pour in the oil.

Useful tips! This dressing can be stored in the refrigerator for up to 2 weeks. The wine vinegar and oil will separate, just stir the sauce again. If the oil hardens, remove the dressing from the refrigerator before serving.

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

For this you need to take:

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

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

Citrus dressing for vegetable salads

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

1/4 tsp. grated grapefruit zest;
1/4 cup grapefruit juice;
1/2 tsp. grated orange zest;
1/4 cup orange juice;
1/2 tsp. grated lemon zest;
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 to dress salads, and leftovers can be stored in the refrigerator for up to 3 days.

Thousand Islands Refueling

For the recipe you will need:

1/2 cup sour cream (for a less fatty version, you can replace sour cream with low-fat natural yogurt);
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

Preparation:

1. Hard-boil the egg and chop finely. The gherkins also need to be finely chopped.

2. Mix all 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.

Mustard-honey salad dressing

This is a great all-purpose salad dressing. The pleasant tanginess of mustard is great for bitter greens like arugula, endive, radicchio or iceberg lettuce. Try one of . 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 grain);
salt and pepper to your taste.

The garlic needs to be chopped. Mix it with vinegar, mustard, honey and oil, don’t forget to add salt and pepper at the end.

Garlic sauce 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 finely chop. Mix in a bowl with other ingredients until smooth.

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: chop the onion and garlic well, or use a blender. Mix chopped onion and garlic with the remaining ingredients until smooth. Chill the sauce in the refrigerator before serving.

The sauce will decorate leaf salads with chicken.

Homemade Lemon Olive Oil Dressing

This dressing is a classic sauce for Italian bruschetta. But its taste is so aromatic and pleasant that it is gladly used for dressing salads or as a marinade for chicken. If you suddenly decide to use it as a marinade, it is better to leave the chicken in it overnight.

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

To prepare the dressing you need:

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

Place all the ingredients in a blender, it is better to cut the tomato first, and beat everything thoroughly.

This salad topping is a variation on the honey mustard dressing above, but with the addition of yogurt. For it 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 an excellent addition to salads with chicken or.

Easy Yogurt Salad Dressing

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

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

In a bowl, combine yogurt, lemon juice and garlic, whisk 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 is easy to prepare 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 arrows of green onions;
salt, ground pepper to taste;

Peel the cucumber and remove the seeds from the center. Chop the cucumber into a blender bowl and place the rest of the ingredients in it. Beat everything well until smooth. Chill the sauce in the refrigerator. It can be stored for up to 3 days in the refrigerator.

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

Classic Italian dressing

The classic dressing recipe will add a slight sourness to your salads. For it you need:

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

Mix all the ingredients well and you're done!

Creamy Italian dressing

3/4 cup mayonnaise (if you make homemade mayonnaise, kudos to you);
1 tbsp. olive oil;
2-3 tbsp. wine vinegar;
1 tbsp. lemon juice;
1/4 grated Parmesan cheese;
1 tbsp. Sahara;
2 cloves of garlic;
1/2 tsp. Italian seasoning (oregano mixture, basil, etc.);

4 tbsp. olive oil;
2 tbsp. white wine vinegar;
a handful of fresh basil leaves (it is very important to use fresh leaves);
1 clove of garlic.

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

Summer means fresh fruits, vegetables and a lot of different greens. Of course, we can’t 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 and affordable, tasty and healthy dressings for summer salads. And no mayonnaise, please!

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

Remember this proportion and add others to it supplements: mustard (preferably Dijon or grain), garlic, dry seasonings, ready-made sauces (soy, fish, Worcestershire, teriyaki). A teaspoon or just will make the dressing bright and rich. Works well in salad dressings, and also Use different Extra Virgin cold pressed oils- unrefined: olive, sesame, mustard, grape seed oil, etc.

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

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

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

Dressings based on vegetable oils can be prepared in advance in large quantities.eat and store in the refrigerator for several days. Mix the dressing well before adding to the salad.

1. Vinaigrette dressing

apple cider vinegar 3-4 tbsp.
ready mustard 3-4 tsp.
salt, pepper to taste

This is a traditional dressing that is made with, but it is great for salads with fresh vegetables. 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

lemon juice 1 tbsp.
sugar 1 tsp
mustard 0.5 tsp.
garlic 1 clove
Teriyaki sauce 1 tsp.
salt, pepper to taste

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

3. Dressing with yogurt or sour cream

(for a salad bowl with a capacity of 2.5 liters)

honey 3 tsp
mustard 2 tsp.
lemon juice 1 tbsp.
zest of 1 lemon
salt 0.25 tsp

Sweet and sour, delicate, with a pleasant tangy dressing reminiscent of mayonnaise, ideal for salads with eggs, avocado ⇒ It goes well with fresh cucumbers. After trying this sauce once, it became my forever favorite. There is a separate publication about it on the website ⇒

4. Dressing with soy sauce

(for a salad bowl with a volume of 1.5 liters)

juice of half a lemon
soy sauce 2 tsp.
sugar 1 tsp
garlic 2 cloves

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

5. Sesame dressing

(for a salad bowl with a volume of 1.5 liters)

lemon juice 0.5 tbsp.
mustard oil 2-3 tbsp.
salt, pepper to taste

This dressing is made unusual by mustard oil and sesame seeds, which are rich in calcium. It is ideal for assorted green salad leaves, I cook with it

Advice: When adding nuts and seeds to salads, especially small ones such as sesame, 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

extra virgin olive oil 2 tbsp.
balsamic vinegar 1 tsp.
honey 0.5 tsp
fine salt 1 tsp.

Delicious dressing for salads with meat components and for salads with cheese ⇒

7. Dressing with sour cream and walnuts

(for a salad bowl with a capacity of 2.5 liters)

sour cream 500 gr
garlic 3-4 cloves
salt, pepper to taste

This dressing goes well with juicy summer tomatoes or oven-baked eggplants. In addition, this one is suitable for meat, poultry, and stewed vegetables. It can be spread on bread and eaten with soup.

In addition to the salads proposed in this publication, the Mom’s Pechka website has many salad recipes for every taste ⇒

And below ⇓ all seven refills with a printout function. All recipes on the Mom's Stove website can be printed using a printer. To do this, scroll down to the bottom of any recipe page and click on the corresponding icon.

Salad dressings without mayonnaise. Brief recipe.

1. Vinaigrette dressing
(for a salad bowl with a capacity of 2.5 liters)

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

2.Dressing with Teriyaki sauce
(for a salad bowl with a volume of 1.5 liters)

lemon juice 1 tbsp.
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

3. Dressing with yogurt or sour cream
(for a salad bowl with a capacity 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 tsp

4. Dressing with soy sauce
(for a salad bowl with a volume of 1.5 liters)

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 a salad bowl with a volume of 1.5 liters)

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

6. Dressing with balsamic vinegar and honey
(for a 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.

7. Dressing with sour cream and walnuts
(for a salad bowl with a capacity of 2.5 liters)

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

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The taste harmony of the salad is largely determined by its dressing. It is the sauce that brings together the disparate components and gives the finished salad its flavor. Most often, housewives use store-bought mayonnaise to dress vegetable and snack salads. But store-bought sauces and dressings are a real bouquet of artificial emulsifiers, flavors, preservatives and other substances harmful to health. You can season the vegetable salad with sour cream, olive or sunflower oil. But you don’t have to limit yourself to this - there are many variations of salad dressings based on vegetable oils, sour cream, yogurt and other common products. To enrich the taste and add special piquancy, vinegar, lemon juice, soy sauce, honey, mustard, garlic, aromatic herbs, and various spices are added to the dressing.

In this article we will share recipes for salad dressings made from natural ingredients found in our refrigerators and kitchen cupboards. Homemade salad dressing works on the principle of a designer - by changing the ratio of individual components, you can give the finished dish a different flavor.

Salad Dressing Recipes

How to make salad dressing? Use our recipes - the most delicious sauces for salad dressing.

The classic recipe for dressing vegetable salads is French vinaigrette sauce . This has nothing to do with the famous vinaigrette salad. The name of this sauce comes from from the French "Vinaigrette" , is an emulsion of vegetable oil and vinegar in a ratio of 1:3, whipped with the addition of various ingredients. This salad dressing has mustard.

For classic salad dressing we will need:

1.5 cups olive oil;
half a glass of lemon juice or wine vinegar;
2 teaspoons Dijon mustard;
coarse salt and freshly ground black pepper to taste.

Pour all ingredients into a jar with a tight lid and shake. You can also use a mixer or blender to prepare the sauce - stir everything until you obtain a homogeneous emulsion with a spicy smell and sour taste. The mixture can be stored in the refrigerator for several days.

Vinaigrette sauce (Vinaigrette) Suitable not only for dressing vegetable salads, but also as an addition to fish, chicken, and shrimp dishes. To add different flavors to the base, you can add a teaspoon of soy sauce, a couple of cloves of garlic, a spoonful of liquid honey, chopped fresh or dried herbs. Wine vinegar can be replaced with dry wine, apple cider vinegar or lemon juice. If the sauce is stored in the refrigerator, shake or stir with a spoon before using.

It will be a piquant dressing for salads with chicken or shrimp. egg vinaigrette. In this recipe, mashed boiled yolk and vegetable oil are added to a mixture of vinegar and spices and everything is whisked until smooth. At the end of cooking, finely grated egg white is added to the sauce.

Spicy dressing based on vegetable oil – An excellent option for light vegetable salads.

To prepare the sauce, pour 100 ml of sunflower or olive oil, 50 grams of lemon juice into a container, add 2 cloves of chopped garlic, chopped small bunch of fresh herbs, half a teaspoon each of salt and cumin, a little black and red pepper. Grind everything with a blender or whisk until smooth, let it brew for a few minutes and season the salad.

Honey mustard dressing can be used both for salads and as a sauce for dishes of boiled or baked vegetables. To prepare it, mix 125 ml of natural thick yogurt, a tablespoon of Dijon mustard, 1-2 teaspoons of honey, 50 ml of lemon juice, you can add a little lemon zest, 1 finely chopped clove of garlic (optional), 2 teaspoons of salt and half a spoon freshly ground black pepper. The finished sauce can be stored for up to 7 days in a cool, dark place in an airtight container.

Sour cream with horseradish – spicy dressing for salads and vegetable dishes. This salad dressing is made with eggs, or rather egg yolks. For this sauce, mix a glass of sour cream with a mixer or a whisk with two boiled yolks, the juice of half a lemon, and 3 teaspoons of sugar. Salt and pepper the mixture to taste, add finely chopped spicy herbs and 4 tablespoons of horseradish, grated on a fine grater.

Low calorie salad dressing based on natural yogurt
For this salad dressing recipe, take one and a half cups of natural yogurt without additives, add 2-3 tablespoons of lemon juice, 4 teaspoons of vegetable oil, a teaspoon of mild mustard, salt and pepper. Beat everything by hand or with a mixer until smooth.

Experienced chefs recommend that you always taste the salad dressing before using it and, if necessary, add spices or adjust the taste. Don't forget to stir the sauce before dressing the salad. The dish is poured with dressing just before serving, otherwise the vegetables will release juice and the salad will be too watery. Place the remaining sauce in a jar, close with a tight lid and store in the refrigerator until next use.