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

Classic dressing recipe

What's good about the classic recipe? It uses a minimum of ingredients, their combination gives a taste that goes perfectly with many types of vegetables. It is made on the basis of oil. To create it we will need:

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

Preparation:

1. Squeeze the juice from half a lemon into a deep bowl.
2. Add pepper and salt to it. Whisk the whole mixture. Then add olive oil and continue whisking until smooth.

The dressing is used in vegetable and green salads.

Italian traditions in vegetable salad dressings

In the Italian recipe, which 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.

Preparation:

1. Crush the garlic cloves under pressure. Grind fresh herbs and seasonings. Taking a bowl, put garlic, mustard powder and sugar into it.
2. Add salt, pepper, vinegar, and chili flakes.
3. Add olive oil until the stream is thin. Stir until the mixture acquires the consistency of a beautiful emulsion.
4. Add chopped herbs to the dressing and stir.

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

French motives

In French cuisine, dressings prepared for vegetable salads have similar taste qualities to Italian versions, but they have their own piquant characteristics. To prepare one of these delicious 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 (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 taste.

Preparation:

1. Pour all the dry ingredients into a suitable bowl, season them with vinegar and lemon juice. Knead.
2. We proceed to whipping the mass, gradually 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 containing red onions, fresh cucumbers, and radishes. By the way, all components of this dressing, except olive oil, can be immediately blended in a blender. Then, without ceasing to beat, you can add it.

Variety of sauces for vegetable salads

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

If a low-calorie salad addition is required, take aromatic seasonings and mix them with vegetable oils. For added spice, you can add mustard or garlic to the oil. Compositions with balsamic vinegar are also low in calories, giving the dish a pleasant oriental note.

If you need a dietary option, use low-fat sour cream, natural yogurt, soy sauce, tomato paste with vegetable oil as a basis. There are several recipes from us to help you.

Based on mayonnaise and mustard

The highlight of the recipe is the organic interweaving of the 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;
• ready mustard – 20 ml;
• – 5 ml;
• tarragon and tarragon - a small pinch each;
• parsley and green onions – 10 grams.

Cooking process:

1. Chop cucumbers and herbs.
2. Mix all ingredients in a deep bowl.
3. Cover with film and put in the refrigerator so that our sauce infuses for 1 hour.

An interesting version with the same ingredients is made from soy sauce and mustard.

Recipe with soy sauce and honey

A very tasty and quick-cooking option with soy sauce. We need:

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

Preparation:

1. Squeeze the juice from both lemons. Mix all prepared products, except butter. Then slowly add the oil, stirring the mixture.

At this point our cooking process is complete, we 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. Place everything in a bowl, add sesame oil, lemon juice, stir, 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 the oil with fresh and sparkling accords of lemon and vinegar. All other ingredients in the oil dressing are selected to suit your taste. Experimentation is not prohibited.

Oil dressing is added to the salad just before serving so that it does not settle and retains its flavor. If it has stood for some time, you should shake it and only then add it to the vegetables.

Dry mixtures in the form of loose powders are added to dressings at the very end of cooking so that they do not form lumps when stirred repeatedly.

When using sour cream or yogurt as a base, you should not add vinegar and lemon juice to them, they have enough sour notes.

Be careful with new recipes and be sure to test the prepared dressing on a small amount of lettuce. This way you can understand how successful the combination of products turned out to be.

Refrain from storing the dressing for a long time, use it immediately, or prepare in small quantities. After standing for 2-3 days, it will lose some of its aroma, and the taste 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 your family's taste preferences. If something in the basic composition confuses you, try eliminating or replacing the questionable ingredient with another that is more acceptable to you. Be careful, be sure to taste the dressing at each stage of its preparation.

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

for example, vinaigrette dressing.

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

For that to prepare the first type of dressing, vinaigrette dressing , mix vegetable oil, vinegar and salt. Instead of vinegar, you can use lemon juice or wine. The resulting mixture will be the basic vinaigrette, on the basis of which, by adding herbs, vegetables and spices, you can prepare a huge number of different liquid salad dressings.

When preparing a vinaigrette, you need to remember that mixing oil and vinegar is not so easy. To make the mixture homogeneous, it must be whipped with a whisk or shaken vigorously in a closed container. This dressing is prepared immediately before serving., because within a couple of minutes after cooking, the oil and vinegar begin to separate.

For this type of dressing, you can use any type of vegetable oil: sunflower, olive, any type of liquid nut oils. It is better to mix nut oils with olive oil so that the taste of the dressing based on this oil is not too strong.

But, of course, it’s the vinegar that gives oil-and-vinegar dressings, and ultimately your salad, the main flavor and character. Depending on how and what vinegar is made from, it varies in its acidity and sweetness. The amount of oil you will have to use to prepare the dressing depends on how acidic the vinegar you choose is. The more acidic the vinegar, the more oil you need to mix it with.

• Table vinegar. Generally speaking, this vinegar is not recommended for use in salad dressings at all. This is to blame for its excessively harsh taste and aroma, as well as excessive acidity. If possible, try to replace table vinegar with any other type of vinegar. Perhaps the only types of salads in which this vinegar can be used are salads with a large number of meat ingredients.
• Vinegar. One of the most commonly used vinegars when preparing salad dressings. It comes in red and white. White wine vinegar is much softer and more delicate than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar is often flavored with aromatic herbs, such as tarragon. White wine vinegar pairs well with mild oils, such as sunflower oil. Red wine vinegar, especially long-aged ones, contains quite a lot of acid and therefore goes well with rich nut and olive oils. This vinegar goes great with green leafy vegetables.
• Apple vinegar has long proven itself in Russia and is well known to our housewives. It has a soft, well-balanced taste and a bright, noticeable fruit note. Apple cider vinegar goes great with sunflower and olive oil. Can be used in almost any vegetable and cereal salads.
• Herbal vinegars. Most often it is white wine or apple cider vinegar infused with aromatic herbs. Going well with olive oil, this vinegar is perfect for fresh vegetables and salads with boiled meat or tongue.
• Balsamic vinegar. The rarest and most expensive type of vinegar. There are three degrees of exposure. Up to 15 years - sweet, unaged vinegar. This balsamic vinegar is relatively inexpensive, but practically unusable. It can only be used in fruit salads. The next stage of aging balsamic vinegar is from 15 to 25 years. A much more expensive type of vinegar. When used, it should be mixed with white wine or apple cider vinegar. And the highest degree of aging of balsamic vinegar begins at 25 years. This type of vinegar can be incredibly expensive, but you can use just one or two drops at a time due to its strong aroma.
• Sherry vinegar. Another type of vinegar that is quite rare for our country. But if you can find it, then its incomparable taste and aroma will be remembered by you forever. Sherry vinegar is quite strong and great for use with nut butters. Ideal with meat salads and salads with bitter greens, such as chicory.

Now take note 5 delicious salad dressings, all without vinegar, from second type gas stations:

Classic salad dressing

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

In a small bowl, use a fork or whisk to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little mustard to the resulting mixture to taste.
Dress green and vegetable salads.

Dressing with hard cheese

• 3 tbsp. l. sour cream
• 5 tbsp. l. natural yogurt
• 50 g parmesan or pecorino cheese
• 2–3 anchovy fillets
• 1 clove of garlic
• 2–3 tsp. red or white wine vinegar
• salt, freshly ground black pepper

Grate the cheese on a fine grater. Peel the garlic and chop it together with the anchovy fillet. Mash sour cream with yogurt and cheese. Add garlic and anchovy. Add vinegar and pepper to taste. You can add salt, but the dressing will already be salty from the cheese and anchovies.
Dress salads with pasta, as well as vegetable and neutral cheese salads.

Aioli

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

In a deep bowl, whisk the grated garlic, yolks, salt, pepper, lemon juice; stir in one direction only. Without stopping stirring, pour in the oil - first drop by drop, then in a stream until the sauce turns into an emulsion.
To prevent the sauce from curdling, the butter and yolks should be at the same room temperature. If it does curdle, add a teaspoon of warm water drop by drop, whisking not too vigorously.
Dress potato and meat salads, seafood salads.

Italian dressing

• sugar – 2 tsp.
• 2 tsp. chopped fresh marjoram
• garlic – 2 cloves
• red wine vinegar – 50 ml
• 125 ml olive oil
• coarse salt and freshly ground black pepper
• 1 tsp. chopped fresh oregano
• 2 tsp. dry mustard
• 0.5 tsp. chili flakes
• 25 g chopped fresh basil

Crush the garlic with a garlic press, mix in a bowl with sugar and mustard, add 1.5 tsp. salt and pepper, chili flakes and vinegar. Pour oil into this mixture in a slow, even stream, stirring constantly until a homogeneous emulsion is obtained. Mix with chopped herbs, season with salt and pepper to taste.
Can be stored in the refrigerator in a tightly sealed container for up to 1 week.

French dressing

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

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

Can be used another way. Beat all ingredients except butter in a blender until pureed. With the blender running, slowly pour in the oil in a continuous stream. Beat until a homogeneous emulsion is obtained. The dressing should be used immediately after preparation.
Goes great with romaine lettuce, cucumbers, red onions and radishes.

You will need:

Sauces for Caesar salad

Interesting!The salad was invented by the American Caesar Cardini at the beginning of the twentieth century. He served it to the guests of his restaurant “Caesar’s Place”, placing herbs, eggs, Parmesan, crackers on a garlic-rubbed plate, seasoned with Worcestershire sauce and sprinkled with lemon juice. The salad had no meat at all and was called Cardini.

Classic recipe

• Egg 1 piece
• Worcestershire sauce 1 tsp.
• Sunflower oil 1 tbsp. l.
• Olive oil 1 tbsp. l.
• Lemon 1/2 pcs.
• Salt, pepper, mustard taste

1. Keep the egg in salted water for 30 minutes.
2. Then put in hot water for 1 minute, stretch and cool. This way the yolk and white will not have time to thicken.
3. When the egg has cooled, add mustard and lemon juice to it.
4. Pour in olive and sunflower oil, mustard, gradually add Worcestershire sauce (can be bought at the grocery store) drop by drop, and stir.

Sauce for Caesar with Chicken

• Olive oil 100 ml
• Yolk 2 pcs.
• Parmesan cheese 50 g
• Lime 1 pc.
• Mustard 10 g
• Garlic 1 piece
• Wine 50 ml

1. Combine two whole yolks with mustard, lime juice, wine, and garlic squeezed through a press.
2. Add olive oil and grated cheese.
3. Leave for 20 minutes and season the salad.

For Caesar with Shrimp

• Egg 1 pc.
• Mustard 1/4 tsp.
• Lemon juice 1 tsp.
• Olive oil 20 ml
• Vegetable oil 40 ml
• Anchovy fillet 4 pcs.
• Worcestershire sauce 4-5 drops.
• Salt, pepper to taste

1. Cook the egg with a pinch of salt for no more than 1 minute.
2. Mix the cooked egg with lemon juice and mustard.
3. At the final stage, add sunflower and olive oil.
4. Cut the anchovies into small pieces and add to the sauce along with Worcestershire sauce.

Sauce without anchovies

• Eggs 2 pcs.
• Grated Parmesan 2 tbsp. l.
• Mustard 2 tsp.
• Lemon 1/2 pcs.
• Olive oil 1/2 cup
• Garlic 2 teeth.

1. Cook the eggs for 1-2 minutes, cool.
2. Squeeze lemon juice and add grated Parmesan.
3. Add finely chopped garlic, mustard, and olive oil at the end.

With mayonnaise

• Mayonnaise 150 g
• Parmesan cheese 50 g
• Anchovies 1 tbsp. l.
• Lemon 1/2 pcs.
• Garlic 1 tooth.

1. Pour grated Parmesan into mayonnaise and add lemon juice.
2. Combine with finely chopped garlic and anchovies.
3. Mix the products in a bowl or beat with a whisk.

With sour cream

• Sour cream 200 ml
• Garlic 2 teeth.
• Mustard 1 tsp.
• Pickles 2-3 pcs.

1. Finely chop the garlic and pickled cucumbers.
2. Add garlic, cucumbers, mustard to sour cream and whisk. Sour cream sauce is ready.

With capers

• Egg yolks 3 pcs.
• Capers 40 g
• Anchovy fillet 40 g
• Worcestershire sauce 1 tsp.
• Garlic 4 teeth.
• Mustard (sweet) 1/2 tsp.
• Olive oil 170 ml
• Lemon juice 1/2 tbsp. l.

1. Mix mustard and lemon juice with the yolks.
2. Add olive oil, finely chopped garlic, capers.
3. Separately, heat the anchovies in a frying pan, cool, and grind.
4. Mix everything, pour in Worcestershire sauce.

For the Greek salad

Greek salad is light and dietary. In the traditional recipe, feta, a popular sheep's milk cheese, is added to it. Its slight sourness emphasizes the taste of vegetables.

Classic sauce

• Olive oil 1 part
• Lemon juice 1/2 part
• Salt, pepper to taste

1. Whisk olive oil and lemon juice.
2. Add salt and pepper.
3. Add dried oregano to the prepared sauce.

With soy sauce

• Soy sauce 2 tbsp. l.
• Olive oil 3-4 tbsp. l.
• Lemon juice 2 tbsp. l.
• Honey 1 tbsp. l.

1. Mix soy sauce with liquid honey until dissolved.
2. Add lemon juice and mix thoroughly.
3. Pour in the olive oil, whisking the dressing continuously.

With balsamic vinegar

• Balsamic vinegar 1/4 tbsp.
• Brown sugar 2 tsp.
• Crushed garlic 1 tbsp. l.
• Salt, pepper to taste
• Olive oil 3/4 tbsp.

1. Whisk balsamic vinegar with chopped garlic and sugar.
2. Add pepper and salt.
3. Without stopping stirring, add olive oil until the mixture is smooth. Pour over the salad.

With mayonnaise

• Mayonnaise 2 tbsp. l.
• Olive oil 1/4 tbsp.
• Lemon juice 1/4 tbsp.
• Garlic 2 teeth.
• Honey 1 tbsp. l.
• Wine vinegar (red) 1-2 tsp.
• Salt, pepper to taste

1. Chop the garlic very finely.
2. Add mayonnaise, honey, salt.
3. Mix until smooth, whisking constantly. Add olive oil, then lemon juice.
4. Add wine vinegar.
5. The dressing should be thick.

Best served chilled.

With honey and mustard

• Honey 1 tbsp. l.
• Vegetable oil 5-6 tbsp. l.
• Mustard 2 tsp.
• Garlic 3-4 teeth.
• Lemon 1 pc.

1. Pass the garlic through a garlic press, squeeze out lemon juice.
2. Mix all ingredients.
3. Beat thoroughly with a whisk.
4. Dress the salad.

With nutmeg and mayonnaise

• Ground nutmeg 1 pack
• Olive oil 1/4 tbsp.
• Lemon juice 1/4 tbsp. l.
• Honey 1 tbsp. l.
• Mayonnaise 2 tbsp. l.
• Garlic 1-2 teeth.
• Wine vinegar 2 tsp.
• Ground cardamom 1 pack
• Salt, pepper to taste

1. Squeeze the garlic with a garlic press, add mayonnaise.
2. Add salt, pepper, cardamom, nutmeg, honey. Mix well.
3. While stirring, add olive oil.
4. Add squeezed lemon juice and wine vinegar.

With spices

• Soy sauce 3 tbsp. l.
• Olive oil 5-6 tbsp. l.
• Honey (liquid) 1 tbsp. l.
• Khmeli-suneli 1 pack.
• Lemon juice 3 tbsp. l.

1. Add soy sauce to honey. Add lemon juice and stir.
2. Whisk everything together and add olive oil little by little.
3. Dressing the salad.

Caprese salad sauce

Italian “Caprese” is a combination of mozzarella with tomatoes and fresh basil. All products should be exclusively fresh, choose sweet tomatoes, and cold-pressed olive oil. The salad is dressed only with pesto sauce.

• Basil 50 g
• Parmesan cheese 50 g
• Olive oil 50 ml
• Pine nuts 2 tbsp. l.
• Garlic 2 teeth.
• Salt to taste

1. Grind the basil with a knife or blender.
2. Add pine nuts, garlic, chopped Parmesan into small pieces, and salt. Add olive oil. Grind everything together.

The sauce may not be completely homogeneous, but may contain chunks of ingredients.

For salad with arugula

Arugula normalizes metabolism, contains vitamin C, and removes cholesterol from the body.

Balsamic dressing

• Lemon 1 pc.
• Mustard 1/2 tsp.
• Balsamic vinegar 2 tbsp. l.
• Olive oil 100 g
• Salt, red pepper taste

1. Squeeze the juice from the lemon.
2. Add mustard, balsamic vinegar, olive oil.
3. Mix well.
4. Add salt and pepper.

With soy sauce

• Soy sauce 4 tbsp. l.
• Olive oil 100 g
• Garlic 1 tooth.
• Lemon 1 pc.
• Salt, pepper to taste

1. Squeeze the juice out of the lemon and chop the garlic in a garlic press. Mix.
2. Add olive oil, soy sauce, salt, pepper.
3. Mix thoroughly.

With yogurt and mustard

• Yogurt 100 g
• Apple cider vinegar 1 tbsp. l.
• Mustard 2 tsp.
• Garlic 3 teeth.
• Honey 1 tsp.
• Olive oil 2 tbsp. l.
• Salt, pepper to taste

1. Grind the garlic in a garlic press.
2. Add yogurt, apple cider vinegar, mustard, honey.
3. Stir, add olive oil, stir again.
4. Add salt and pepper.

With kefir

• Kefir 1/2 tbsp.
• Mayonnaise 1/2 tbsp.
• Onion 1 pc.
• Garlic 2 teeth.
• Lemon 1 pc.
• Dill 1 bunch.
• Salt, pepper to taste

1. Finely chop the onion, garlic, dill.
2. Add kefir, mayonnaise and freshly squeezed lemon juice.
3. Mix everything with a blender. Add salt and pepper.

Tart sauce

• Onion 1 pc.
• Wine vinegar 2 tbsp. l.
• Mayonnaise 1/2 tbsp.
• Sugar 1 tbsp. l.
• Garlic 2 teeth.
• Spices, salt to taste

1. Chop the onion and garlic very finely.
2. Add wine vinegar, mayonnaise, sugar. We blend everything with a blender.
3. Add spices and salt, beat until smooth.

For the Chuka salad

Salad “Chuka” – dietary. It contains many vitamins, minerals and amino acids. Made from wakame seaweed. For dressing, the traditional nut sauce is “Gamadari”, which is served with seaweed.

• Peanut butter 3-4 tsp.
• Water 3/4 tbsp.
• Soy sauce 4 tbsp. l.
• Sesame oil 2 tsp.
• Rice vinegar 4 tsp.
• Mirin 3 tsp.
• Sesame seeds 2 tsp.

1. Add half the water to the peanut butter and heat over low heat, stirring.
2. Gradually add the rest of the water, but do not bring to a boil.
3. Turn off heat and stir in sesame oil, soy sauce, rice vinegar and mirin.
4. Stir, sprinkling with sesame seeds.

For seafood salad

The sauce must have sourness, which is imparted by lemon juice.

It is better to add sweet orange or tangerine juice to salads with shrimp or mussels.

Lemon sauce

• Lemon 1 pc.
• Olive oil 50 ml
• Dried herbs 1 tsp.
• Balsamic vinegar 1 tbsp. l.
• Sugar 1 tsp.
• Salt, pepper to taste

1. Mix lemon zest, olive oil, herbs, balsamic vinaigrette, sugar, pepper and salt.
2. Add 2-3 tsp. lemon juice and stir.

Brandy sauce

• Onions 1 pc.
• Wine vinegar (white) 300 ml
• Red capsicum 1/2 pcs.
• Chicken egg 1 pc.
• Brandy 1 tbsp. l.
• Salt to taste

1. Hard boil the egg and let cool.
2. Finely chop the onion, put in vegetable oil and leave for 5-7 minutes.
3. Finely chop the pepper and egg.
4. Whisk vinegar with oil and salt. Add egg, pepper and brandy. Mix.

You can serve immediately or keep it in the refrigerator for 40 minutes.

Yogurt dressing with garlic

• Yogurt or sour cream (30%) 200 g
• Chili pepper 1 pc.
• Green onions 50 g
• Garlic 4 teeth.
• Dill or parsley 60 g
• Salt, black pepper taste

1. Remove stems and seeds from red pepper.
2. Wash and coarsely chop the greens.
3. Place garlic, pepper, spices, yogurt (without additives) into a blender.
4. Beat until smooth.

Dress the salad immediately before serving.

Honey

• Natural liquid honey 1 tbsp. l.
• White wine vinegar 1 tbsp. l.
• Fresh ginger 2 cm.
• Fresh mint 2-3 veg.
• Basil 30 g
• Mustard seeds 20 g
• Vegetable oil 50 ml
• Salt to taste

1. Grind the mustard seeds into powder.
2. Peel the ginger and grind into a paste.
3. Mix the spicy ingredients with vegetable oil and leave for 10-15 minutes.
4. Separate the leaves from the mint and basil. Grind until smooth, mix with oil, wine vinegar, liquid honey and salt.

Dress the salad just before serving.

Mustard

• Mustard powder 1 tbsp. l.
• Raw yolk 2 pcs.
• Vegetable oil 50 ml
• Dried parsley 1 tsp.
• Lemon 1 pc.
• Sugar 1 tsp.
• Salt 1/3 tsp.
• Black pepper to taste

1. Beat the yolks and mustard powder until smooth. Pour in vegetable oil.
2. Peel the lemon and place it in a plate with the dressing. Add the juice of half a lemon.
3. Add parsley, salt, sugar, black pepper and stir.

Dress the salad immediately before serving.

Walnut

To feel the fragrant aroma, use unrefined mustard oil (can be replaced with flaxseed oil).

Balsamic vinegar 1 hour.

Salt, pepper to taste

1. Squeeze the juice from the lemon.
2. Mix balsamic vinegar, olive oil and lemon juice.
3. Add salt and pepper.

It is better to mix products in glass or stainless steel containers. The sauce must be served fresh.

Italian sauce

Suitable for salad with green onions and radishes.

• Orange fresh 300 ml
• Pumpkin seeds 50 g
• Black peppercorns 5 g
• Olive oil 350 ml
• Brown sugar 5 g
• Orange zest taste

1. Toast the pumpkin seeds in 50 ml olive oil in a frying pan.
2. Pour in the orange juice, then add the orange zest and brown sugar.
3. Pour pre-chilled olive oil into a gravy boat.
4. Add the contents of the frying pan to the sauce boat. Add some salt.

Spanish sauce

Goes well with a salad with tomatoes and herbs.

• Honey 100 g
• Dry cloves 4 bottles.
• Olive oil 300 g
• Balsamic vinegar 0.5 l

1. Cook honey, balsamic vinegar, and clove buds over low heat for about 20 minutes (there should be half as much liquid).
2. Pour the cooled olive oil into the sauce boat, then add the sauce you cooked first. Mix well.

Whisk the sauce well before serving.

French cream sauce

Perfect for a salad with green vegetables.

• Butter 1 tbsp. l.
• Cream (33%) 100 ml
• Onions 1 pc.
• Purified water 50 ml
• Olive oil 100 ml
• Black pepper pinch
• Salt to taste

1. Peel the onion and chop in a blender.
2. Fry the resulting onion puree in butter. Add salt and pepper.
3. Add water and cook until the liquid reduces.
4. Add olive oil and cream.
5. Continue cooking for a few minutes, then remove from heat.
6. Using a blender, grind the resulting mass until smooth.

Yogurt

Suitable for salads made from fresh tomatoes and cucumbers. Goes well with cabbage.

• Natural yogurt 200 ml
• Lemon juice 2 tbsp. l.
• Liquid honey 2-3 tsp.
• Table mustard 1 tsp.
• Grated orange zest 1 tsp.

1. Add mustard to the yogurt and stir.
2. Pour in lemon juice, orange zest, and liquid honey. Mix until smooth.

Refrigerate before dressing salad.

With egg and mustard

The sauce is universal, suitable for all vegetables.

• Egg yolk 1 pc.
• Olive oil 60 ml
• Table mustard 1 tsp.
• Apple cider vinegar 100 ml
• Sugar 1 tsp.
• Salt 1/2 tsp.
• Ground black pepper pinch

1. Grind mustard, salt, sugar, black pepper, and egg yolk (raw) in a mortar.
2. Pour olive oil and apple cider vinegar into the resulting mass.

Shake the sauce before adding it.

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 find 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

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

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

It 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.

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

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 a regular salad of fresh cucumbers and 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.

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

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

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!

GREEK SAUCE FOR FRESH VEGETABLE SALAD

1.5 cups olive oil
1.4 teaspoons sweet mustard
1 clove finely chopped garlic
3 tsp balm. vinegar
1 tsp lemon juice
1.5 tsp honey
1.4 allspice black pepper
salt
1.2 tsp oregano (herb. used in 50% of Greek cuisine, I know for sure)
feta cheese (according to taste)
Fresh basil a couple of sprigs

The dressing can be prepared and stored in the refrigerator for a long time. Mix all ingredients (except feta cheese), the easiest way is in a tall glass with a closed lid or a mixer. Pour over the salad before serving, stir, then break a piece of cheese (the size of a matchbox) with your hands and throw in a couple of olives.

AVOCADE SAUCE

Products:

1 medium avocado
1 small onion
1.5 tbsp. lemon juice
2 tsp olive oil

Instructions:

Mix all the above ingredients and puree them in a blender. Place the resulting mixture in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad; just before serving, add sauce to the salad and stir.

HONEY DRESSING

Products:

4 tablespoons of vegetable oil and lemon juice,
1 tablespoon honey,
1 - 2 sprigs of parsley.

Instructions:

Mix vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. We dress salads with cabbage, beets, and carrots.

MINT DRESSING

Products:

3 tablespoons finely chopped mint leaves,
1 1/2 - 2 tablespoons sugar,
1 tablespoon wine vinegar,
3 - 4 tablespoons of water.

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Let it sit for 2 - 3 hours. Dressing green salad, fresh cucumber salad. If necessary, add some salt to the salad when it is already laid out on plates. Immediately before eating.

ITALIAN DRESSING

Products:

1 cup olive or vegetable oil,
1/4 cup white or apple cider vinegar
2 tbsp. l. finely chopped onion,
Art. l. chopped fresh or 1 tsp. dried basil leaves,
1 tsp. Sahara,
1 tsp. mustard powder,
1/2 tsp. salt,
1/2 tsp. dried oregano leaves
1/4 tsp. pepper,
2 cloves garlic, finely chopped.

Instructions:

Shake all ingredients in a tightly closed container. Shake again immediately before use.

HORSERASH SAUCE WITH VINEGAR

Products:

For 1 horseradish root (120 g) - 100 g of 9% vinegar,
100 g of water,
1 teaspoon sugar,
1 teaspoon salt.

Instructions: Wash the horseradish root with a brush and peel it, then grate it and pour boiling water no more than up to the surface of the horseradish, close with a lid. When the horseradish has cooled, add vinegar, salt, sugar and stir. Serve with cold and jellied fish, jelly, ham.

HOMEMADE MAYONNAISE

Products:

For 1/2 cup vegetable oil (refined sunflower or olive) -
1 egg (yolk),
1 tbsp. spoon of vinegar,
salt and sugar to taste.

Instructions: Pour raw egg yolks into a porcelain or earthenware cup, add salt and stir with a broom or spatula. Then pour in the vegetable oil in small portions (a teaspoon at a time), each time thoroughly mixing it with the yolks. When the butter and yolks form a thick, homogeneous mass, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For a sharper taste, you can add 1/4 teaspoon of prepared mustard to the sauce, which must be mixed with the yolks before seasoning the sauce with oil.
Mayonnaise is used to season salads and vinaigrettes and served with boiled and fried meat and fish cold dishes.

MUSTARD DRESSING

Products:

vegetable oil 60 ml
yolk 1 pc.
table mustard 1 teaspoon
3% vinegar 110 ml
sugar 1 teaspoon
salt 1/2 teaspoon
pepper 1 g

Instructions: Grind table mustard, salt, sugar, ground black pepper and raw egg yolk, add vegetable oil while stirring, then vinegar. Shake the dressing before use. Use for vegetable salads and herring.

MUSTARD SAUCE WITH CAPERS

Products:

For 2 eggs - 2 tbsp. spoons of vegetable oil,
1/2 tbsp. spoons of mustard,
3-4 tbsp. spoons of vinegar,
1 tbsp. spoon of small capers,
1/2 teaspoon sugar.

Instructions: Rub the yolks of hard-boiled eggs through a sieve and grind until white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Add capers and finely chopped egg whites to the prepared sauce.
Serve the sauce with cold boiled fish or canned fish in its own juice.

CLASSIC SALAD DRESSING

Products:

lemon juice 1/4 cup.
salt 1/2 teaspoon.
black pepper 1/4 teaspoon.
olive oil 1/2 cup.

Instructions:

In a small bowl, use a fork to whisk the lemon juice with the salt and pepper. While continuing to whisk, pour in the olive oil. You can add a little sweet mustard to the resulting mixture to taste. This dressing is perfect for any green salads.
Cooking time: 5 min.

LEMON-HONEY SALAD DRESSING

Products:

lemon juice 1/3 cup
liquid honey 4 teaspoons
wine vinegar 1 tablespoon
salt 1/8 teaspoon

Instructions:

In a small bowl, use a fork or mixer to whisk together the lemon juice, honey and vinegar until smooth. Add some salt. This sweet and sour sauce goes well with Chinese-style salads containing shrimp or chicken pieces.

CAESAR SAUCE

In a small saucepan combine:
juice of one lemon,
dessert spoon of mustard,
2 egg yolks,
2 small garlic cloves, crushed

Stir and whisk with a whisk, adding olive oil little by little, about one hundred milliliters (half a glass).
Whisk the dressing until the sauce thickens.
If you're interested, you can add a little vinegar to this sauce, but it seems to me that lemon is enough.

The second version of Caesar sauce is based on sour cream.
It is milder and is well suited to those salad lovers for whom the combination of spicy mustard-lemon-vinegar is too sour or not recommended for the stomach.
In this case just take:

a glass of medium fat sour cream,
add 2 crushed cloves of garlic there,
a spoonful of mustard.
To add a piquant taste to the Caesar sauce and salad, you can chop 3 small pickled cucumbers. Mix the composition in a blender or mixer.

Option 3

1 egg
1 teaspoon mustard
1 large clove of garlic
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
150 ml olive oil

We put all this in a food processor or beat it with a whisk by hand; for lovers of masturbation, a whisk is recommended.
Make the sauce: put the raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies in a food processor and beat - optionally with a whisk in a bowl.
Season with 1 teaspoon Worcestershire sauce.
Without turning off the combine, slowly, thinly add oil, stirring, the best option is droplets. When the oil is added, the sauce should be thick and at the same time thin.
Add 2-3 teaspoons of water if it is too thick.

Option 4

1 egg,
400gr. vegetable oil,
25gr. parmesan,
soy sauce,
2 cloves of garlic,
teaspoon Votchester (can be replaced with hot kutchup)
20gr. anchovies (can be replaced with herring)
10g cognac,
30gr. freshly squeezed orange juice.
1 tsp mustard (preferably Dijon)

Preparation of the sauce: In a deep bowl, mix the egg yolk, mustard, finely grated Parmesan, soy sauce, finely grated or crushed garlic (it is best to add garlic paste), Watchchester (spicy kutchup), finely chopped anchovies (herring), cognac, orange juice. Beat the whole mass well with a mixer. Then, continuing to beat in a thin stream, gradually add oil. This must be done slowly and carefully, otherwise the sauce will start to split. Whisk until all the oil has been added and the sauce has thickened.

YOGURT SAUCE

Products:

natural yogurt without additives 150g,
2 tbsp lemon juice,
1 tbsp olive oil,
salt, pepper, definitely herbs.

Instructions:

Beat. Great with green salads.

RANCH refueling

Products:

1 cup mayonnaise
0.5 cups kefir or sour cream
2 tsp dry onions (fresh can be used)
2 tsp dry garlic (you can use chopped fresh)
2 tsp chopped herbs or dill seeds
salt to taste
black pepper to taste
lemon juice to taste

Instructions:

Grind all dry ingredients and mix with kefir and mayonnaise. Let the dressing sit for a couple of hours in the refrigerator. Dry onions and garlic have a stronger taste, so it is recommended to use them in the dressing. Farmhouse dressing can be stored in the refrigerator for several days.

FRENCH DRESSING

Products:

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

Instructions: 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. Balsamic Vinegar French Dressing has a more subtle, mild flavor than regular French dressing,

SESAME-GINGER DRESSING

This Asian-inspired dressing gets its sweet-spicy flavor from rice vinegar. If you are using regular rice vinegar, you will need to add something sweet of your choice.
Products:

2 shallots, white and green parts, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro
1 clove minced garlic
1/3 cup aged rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
black pepper

Instructions:

In a small bowl, combine shallots, ginger, cilantro, garlic, rice vinegar, olive oil, soy sauce and sesame oil. Add soy sauce to taste.