The traditional dressing of modern Russians for all salads, almost without exception, has become mayonnaise and sauces based on it. But this is not only very high in calories, but not always and not everyone is useful. In addition, diversity should be present in all spheres of life, even in gastronomy.
Quick recipe
Place all ingredients in a storage container and stir. Everything, a delicious dressing for vegetable salad is ready! When the salad is prepared at one time, you can reduce the amount of food, if the sauce still remains, it is recommended to store it in the cold.
Vegetable salad dressing with olive oil
Ingredients:
- 65 g olive oil;
- 30 g of wine vinegar;
- 15 g of grain mustard;
- salt and black ground pepper.
Calorie content per 100 grams - 720 kcal.
Put the oil with mustard in a container, mix. Season with vinegar and mix. Ready dressing is recommended to be stored in the refrigerator.
Dressing with balsamic vinegar
Ingredients:
- 45 g olive oil;
- 15 g balsamic vinegar;
- dried oregano;
- dried cumin.
Cooking time - 5 minutes.
The calorie content of the dish per 100 grams is 600 kcal.
Combine oil with vinegar in a container, season, mix.
Vegetable salad dressing with soy sauce
Ingredients:
- 30 g of olive oil;
- 60 g soy sauce;
- 250 g of honey;
- 2 lemons.
Cooking time - 5 minutes.
Calorie content per 100 grams - 140 kcal.
Mix soy sauce with honey, squeeze lemon juice, combine with the mixture. Gradually pour in the olive oil, while stirring.
Sauce for dressing vegetable salad based on oil with lemon and garlic
Ingredients:
- 60 g vegetable oil;
- 1 lemon;
- 10 g of garlic;
- 8 g mustard powder.
Cooking time - 5 minutes.
Calorie content per 100 grams - 255 kcal.
Peel the garlic, chop with a crusher or cut with a knife, squeeze the lemon juice, add the oil. While stirring, add mustard powder.
Honey-lemon dressing with soy sauce and ginger
Ingredients:
- 20 g of honey;
- 30 g lemon juice;
- 20 g of olive oil;
- 25 g soy sauce;
- 15 g of ginger root.
Calorie content per 100 grams - 235 kcal.
If necessary, warm the honey a little so that it becomes more fluid. Add lemon juice to it, then pour in oil and soy sauce. Add the peeled and finely chopped ginger last. The sauce is quite spicy. It is advisable to eat it immediately after preparation.
Exquisite spicy sauce for vegetable salads
Ingredients:
- 200 g of ginger root;
- 20 g of garlic;
- 20 g chili pepper;
- 200 g lemon juice;
- 35 g of sesame oil;
- 50 g soy sauce;
- 90 g of olive oil;
- 30 g balsamic vinegar.
Cooking time - 10 minutes.
Calorie content of 100 grams - 209 kcal.
Grate the peeled ginger and garlic, chop the chile, previously freed from the seeds. Pour in sesame oil, then lemon juice, mix with olive oil and soy sauce, add vinegar last.
Don't be afraid to experiment. According to many world-famous authors of new dishes, the main condition for a good oil-based dressing is that it should be combined with something sour (vinegar, lemon juice) in a 3:1 ratio. Other additives depend on the availability of products, taste preferences and the courage of the cook. And some little secrets will help make cooking even easier and more fun, and dishes - tastier:
- If the dressing stood for some time, and was not used immediately after preparation, it must be shaken;
- Add dressing to salad just before serving. Hence the conclusion: you should not prepare more salad than will be eaten at a time;
- When was it tested new recipe, it is better to take a sample before adding the filling to the entire salad: just dip one lettuce leaf and try to imagine how the taste of the dressing will open up in the dish;
- For storing sauces, it is best to use small glass jars with screw caps so that you can see if mixing is necessary before dressing, as well as how much sauce is left;
- Fresh dishes are a priori tastier and healthier. That is why it is also not recommended to make dressing for vegetable salad for the future; it should be stored for no more than a week;
- It is advisable to add bulk ingredients to the dressing last so that lumps do not form;
- When guests are on the threshold of the house, you can speed up the cooking process and mix all the ingredients of the dressing in a mixer;
- In the course of experimentation, you can add chopped vegetables, herbs and even fruits to the traditional butyric acid mixture in a 3: 1 ratio. Sometimes you can diversify the menu with dressings, which are based on yogurt or sour cream, in which case vinegar and lemon juice should be excluded from the recipes.
Whatever filling is chosen, it is important to do everything slowly, with love. It is then that the dish will fully reveal its taste, and the cook will enjoy his favorite, even daily, occupation.
If you want your vegetable salads to be eaten without a trace, you need to learn how to season them. delicious sauces. After all, it is the vegetable salad dressing that gives the main flavors to the dish. There are a lot of gas station options, so do not stop at one thing, try new interesting options.
Making a delicious vegetable salad dressing is easy. But when choosing a recipe, it is worth considering the composition of the dish. So, for green salads, it is recommended to prepare dressings with a brighter, more pronounced taste, otherwise the dish will turn out to be insipid and tasteless.
- Vegetable oil is often used to make dressings. It is advisable to use an unrefined product, as such an oil is more useful. You don't have to use olive oil exclusively, try dressings with other types as well. For example, with flaxseed, soy, sesame.
- You can prepare dressings without the use of oil. The basis of such dressings is sour cream or thick natural yogurt. Fresh herbs, finely grated cucumbers, and garlic are added to the base.
- Those who love sweetish dressings should pay attention to recipes that include honey. For spiciness, mustard is usually added to honey dressings.
Interesting facts: it is believed that the first salads began to cook in ancient Rome. The basis of the dish was garden herbs, and for dressing they used a sauce of honey with pepper, salt and butter.
Soy sauce vegetable salad dressing
A simple soy sauce vegetable salad will perfectly emphasize the taste of the dish.
- 1/3 of a glass of vegetable oil (we choose the type of oil to taste);
- 4 tablespoons of soy sauce;
- 1 lemon (for juice);
- 1 clove of garlic;
- salt, ground black pepper to taste.
It is convenient to prepare the dressing in a shaker or simply in a tightly closed jar. Peel and chop the garlic, mix it with vegetable oil and soy sauce. Squeeze the juice from the lemon, strain it. Add juice to butter mixture to taste. Season with salt and pepper.
Close the container with the sauce tightly and shake it vigorously several times to mix all the ingredients. Then we let the sauce cool for about 20 minutes so that the components “make friends” with each other. After that, you can fill the salad with cooked dressing.
Dressing with olive oil
This is the simplest and most practical universal recipe with olive oil.
- 125 ml of olive oil;
- 10 gr. Sahara;
- 1 lemon for juice;
- 15 gr. salt;
- ground black pepper to taste;
- mustard powder - on the tips of a knife.
Read also: Shawarma Sauce - 12 Best Recipes
Wash the lemon well and roll it a little on the table with your hand. This will make it easier to squeeze out more juice. Squeeze the juice, filter it to remove pieces of pulp and bones.
Mix lemon juice with oil, add sugar, salt, pepper and mustard powder. Whisk everything well.
Advice! The amount of salt, sugar and spices indicated in the list can be changed to your liking.
Salad dressing with balsamic vinegar
A delicious salad dressing prepared with balsamic vinegar.
- 150 ml of olive oil;
- 100 ml balsamic vinegar;
- 1-2 teaspoons of grain mustard;
- 2 teaspoons of dry aromatic herbs (for example, seasoning "Italian herbs");
- salt, black ground pepper to taste;
- if desired, you can add a teaspoon of honey and 2 teaspoons of pumpkin seed oil to the sauce, these additives will make the dressing taste brighter.
Preparing the dressing is very simple: you need to place all the ingredients in a jar with a tight-fitting lid, and shake vigorously several times.
If you plan to add honey to the dressing, then it needs to be slightly warmed up in a water bath and mixed with oil, only after that you can add the remaining components. The sauce can be stored in the refrigerator for up to a week, before dressing the salad, the dressing should be shaken well.
mustard dressing
Very tasty mustard dressing is called Vinaigrette sauce. But you can fill it not only with the same name, but also with any other vegetable salads.
- 400 ml of oil (we choose the oil to your taste, it turns out very tasty with corn);
- 100 ml lemon juice;
- 1 tablespoon Dijon mustard;
- 1 clove of garlic;
- 1.5 teaspoons of salt;
- 1 teaspoon black pepper;
- 0.5 teaspoon of honey;
- 3 teaspoons of soy sauce.
It is convenient to prepare the sauce in a blender: add all the ingredients to the bowl and beat. But, of course, you can do without a blender. You can simply beat the sauce with a whisk, or you can put everything in a jar with a lid and shake the container well so that the dressing ingredients mix.
In a closed container, the dressing keeps well in the refrigerator for several weeks. Shake the sauce container vigorously before use as it tends to stratify.
Spicy Wine Vinegar Sauce
A savory vinegar dressing great for greens and vegetable salads. For its preparation, two types of vinegar are used - balsamic and red wine.
- 1 onion;
- 100 ml red wine vinegar;
- 50 ml balsamic vinegar;
- 200 ml of unrefined vegetable oil;
- salt, dry salad herbs - to taste.
Peel the onion and chop it as small as possible. Sprinkle dry fragrant herbs and drizzle with balsamic and red wine vinegar.
Advice! If there is no balsamic vinegar on hand, use 150 ml of red wine.
Pour vegetable oil into the sauce, salt to taste and beat well with a whisk. Used for dressing vegetable salads.
Read also: Sweet and sour sauce– 6 home cooking recipes
Honey mustard vegetable salad dressing
Another option for a delicious dressing is honey-mustard.
- 1 clove of garlic;
- 2 tablespoons of vinegar (apple or wine);
- 1 teaspoon mustard;
- 1 teaspoon of honey;
- 4 tablespoons of vegetable oil;
- salt, black and red hot pepper taste.
Finely chop or pass garlic through a press, pour in vinegar, add mustard and salt. Pepper to taste using black and red hot peppers. Add melted liquid honey and vegetable oil, beat everything with a whisk until smooth.
Advice! For whipping, you can use a mixer, but you need to turn it on at minimum speed.
Nut Dressing
Spicy nut dressing is suitable not only for salads, it can be used as a seasoning for meat or simply spread on bread.
- 1/3 cup walnuts(cleaned);
- 5 sprigs of parsley;
- 5 sprigs of cilantro;
- 2 cloves of garlic;
- 1 teaspoon apple cider vinegar;
- 1 teaspoon of Khmeli-suneli seasoning;
- 2 tablespoons of mayonnaise;
- salt to taste.
Grind walnuts and herbs by passing through a meat grinder or whipping in a blender. Pour vinegar into the resulting puree, add mayonnaise and seasoning. Mix well and add a little salt if needed.
Original sauce with canned pineapple
Original salad dressing is suitable for any vegetable salads.
- 40 gr. canned ;
- 30 ml of olive oil;
- 30 ml cream;
- 1-2 tablespoons of water;
- salt black ground pepper to taste;
- 2 green onion feathers;
- 2-3 sprigs of dill.
And on the eve of the holidays, and for a variety of daily diet for dressing salads become a real lifesaver for those who, for the benefit of the dish, do not forget about its taste. There are many dressings with which even the most uncomplicated salad can turn into a small culinary masterpiece.
Delicious, light, healthy, low-calorie and, most importantly, easy to prepare - meet our wonderful selection of recipes for diet sauces and dressings. And Bon Appetit!
Salad dressings with lemon
Lemon adds a fresh, zesty flavor to any sauce. The main thing is to follow the prescription proportions.
1. Lemon Olive Dressing:
- lemon juice - 3 tablespoons
- salt, black pepper to taste
Mix all the ingredients thoroughly and dress the salad just before serving.
2. Lemon honey sauce
- lemon juice - 25 ml
- honey - 2 teaspoons
- olive oil - 1 teaspoon
- salt to taste
Thoroughly mix all the sauce ingredients and dress the salad just before serving.
3. Lemon Honey Vinegar Dressing
- lemon juice - 25 ml
- honey - 2 teaspoons;
- wine vinegar - 1 teaspoon
- salt to taste
The dressing should be mixed just before serving the salad. It is perfect for salads and seafood appetizers. For example, with shrimp and scallops.
4. Lemon mustard dressing
- olive oil - 2 tablespoons;
- lemon juice - 4 tablespoons
- dry mustard powder - 1/2 teaspoon
Mix everything well. Ready dressing can be stored in the refrigerator in a glass container.
Dressings based on kefir and yogurt
Delicate sour taste and great amount variations for all occasions - natural yogurt and fresh kefir will make even the usual salad “sound” in a new way!
5. Kefir dressing with herbs
- kefir or natural yogurt - 100 ml
- chopped herbs - 1 tablespoon
- salt to taste
Whisk everything well. Garlic can be added for a spicier flavor if desired.
6. Lemon yogurt dressing
- fat-free natural yogurt - 200 ml
- lemon juice - 2 tablespoons
Mix yogurt and lemon juice and refrigerate for 2 hours.
7. Green Onion Yoghurt Dressing
- chopped green onions - 2 tablespoons
- chopped dill - 2 tablespoons
Mix everything and let it brew in the refrigerator for a couple of hours.
8. Mustard yoghurt dressing
- fat-free natural yogurt - 250 ml
Mustard - 1 teaspoon (Dijon mustard works great)
— Apple vinegar– 1 teaspoon
- dry dill - ¼ teaspoon
- dry parsley - ¼ teaspoon
Beat the mustard and yogurt with a blender, add the rest of the ingredients and leave the resulting dressing in the refrigerator to infuse.
9. Garlic Yoghurt Dressing
- fat-free natural yogurt - 250 ml
- garlic - 2-3 cloves
- olive oil - 1 tablespoon
Grind peeled garlic (for example, in a garlic press) and mix with butter and yogurt. Let stand in the refrigerator.
10. Basil Yogurt Dressing
- natural fat-free yogurt - 250 ml
- chopped basil - 2 tablespoons
- ground white and black pepper - to taste
Mix the ingredients thoroughly and let it brew.
11. Dressing on kefir with mint and basil
- low-fat kefir - 150 ml
- fresh basil - 5 sprigs
- fresh mint - 5 sprigs
- olive oil - 1 tablespoon
- salt and pepper to taste
Punch all the ingredients in a blender, let it brew in the refrigerator.
12. Dressing on kefir with olives
- low-fat kefir - 150 ml
- large olives - 10 pieces
- garlic - 1 clove
- salt and pepper to taste
In a blender, punch kefir, olives and garlic, add salt and pepper. Let the filling stand.
13. "Mayonnaise" on yogurt
- thick natural yogurt - 100 ml
- mustard - 2 tablespoons
- lemon juice - 1 tablespoon
Mix everything well.
Low-fat cheese dressings
Dressings based on low-fat cheeses are a low-calorie, but at the same time satisfying and tasty "note" for vegetable salads, for example, with cucumbers and tomatoes, salad leaves, bell pepper, radish. If you experiment with spices and fragrant herbs, then there are even more options for such salad dressings. Suitable for filling any low fat cheese- Adyghe, ricotta, tofu, feta and others.
14. Dressing with feta cheese
- feta cheese - 50 g
- natural fat-free yogurt - 150 ml
— 1 fresh cucumber
In a blender, punch all the ingredients and let the dressing brew in the refrigerator.
15. Dressing with ricotta cheese
- ricotta cheese - 50 g
- natural fat-free yogurt - 200 ml
- Dijon mustard - 1 teaspoon
Whisk all the ingredients in a blender and let it brew.
16. Tofu dressing
- tofu cheese - 100 g
- apple cider vinegar - 2 tablespoons
- grape seed oil - 1 tablespoon
- sea salt and ground black pepper to taste
- a pinch of ground dried garlic
Grind all the ingredients (or beat in a blender) until a homogeneous mass is obtained, let it brew.
Original gas stations
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Even just lettuce leaves or sliced fresh vegetables will become a real delicacy if you serve them with such unusual sauces.
17. Chickpea Dressing
- boiled chickpeas - 100 g
- orange juice - 100 ml
- water
- garlic powder (or fresh garlic), salt, pepper - to taste
In a blender, grind all the ingredients, bring to the desired consistency with water.
18. Avocado Dressing
- avocado - 1 pc.
- lemon juice - 1 teaspoon
- olive oil - 50 ml
- garlic - 1 clove
- bunch of parsley
- salt and pepper to taste
Blend all the ingredients in a blender and let it brew.
19. Tartar sauce
- boiled chicken yolks - 2 pcs.
- 1 raw chicken yolk(or 3 quail)
- olive oil - 50 ml
- lemon juice - 1 tablespoon
- mustard - 1 tablespoon
- sour cream or natural yogurt - 2 tablespoons
- capers - 2 tablespoons
- chopped pickled cucumbers - 2 tablespoons
- chopped fresh dill - 1 teaspoon
- black pepper and salt to taste
Boiled yolks grate on a fine grater, add raw yolk, lemon juice, mustard and beat until smooth. Continuing to beat, pour in vegetable oil in a thin stream. Add the rest of the ingredients, mix.
20. Sour cream sauce with celery and apple
- sour cream - 100 g
- big green sour apple- half
- a quarter of a celery root
- mustard - 2 teaspoons
- lemon or lime juice - 1 teaspoon
- a bunch of dill
Grate an apple on a fine grater and drain the juice, drizzle with lemon juice to applesauce didn't get dark. Grate celery or chop in a blender. Add sour cream, mustard, herbs to the apple and celery and mix well.
Light sauces for traditional salads
Special sauces will help to renew the taste and reduce the calorie content of your favorite holiday “heavy” salads.
21. Spicy cheese-cucumber sauce
- fresh cucumbers - 2 pieces
- soft cream cheese - 100 g
- thick sour cream - 2 tablespoons
- garlic - 1-2 cloves
- a bunch of any greenery
Cucumber with peel grate on a fine grater. Cucumber juice can be squeezed out - then the sauce will turn out thicker. Mix cucumber with sour cream, soft cheese, chopped garlic, chopped herbs.
So light cucumber sauce- the best option for meat and potato salad. It will also harmoniously fit into salads and snacks from vegetables and seafood. The secret of this dressing is in cucumbers, which contain a huge amount of tartronic acid. This organic acid inhibits the formation of fat during the processing of carbohydrates and activates the breakdown of already existing fat. But when heated, tartronic acid is destroyed, so cucumber sauce is only suitable for dressing cold salads.
22. Sour cream and ginger sauce
- low-fat sour cream - 200 g
- mustard (regular or Dijon) - 2 teaspoons
- 1 teaspoon ground ginger or 2 cm fresh ginger root
- 1 bunch of dill
Cut the dill very finely. If fresh ginger root is used, then it must be grated on a fine grater. Mix greens and ginger with sour cream and mustard and leave to infuse for 30 minutes.
This spicy and fresh sauce will be a great alternative to mayonnaise when dressing the salad "Herring under a fur coat", beloved by many. It is also suitable for other fish starters and salads, as well as salads with mushrooms, cheese and warm vegetable salads.
The benefits of ginger sauce are not only in its lower calorie content compared to mayonnaise. Ginger is rich in gingerol, a substance that activates metabolic processes in the body. Ginger also promotes increased calorie consumption. A great addition to your holiday table!
23. Kefir-cranberry sauce
- kefir - 100 ml
- frozen cranberries - to taste (about a handful)
- lemon juice - 1 tablespoon
- olive oil - 2 teaspoons
- ground red pepper to taste
Punch frozen cranberries in a blender with kefir until smooth. Add the rest of the ingredients and mix. Let it brew for 15-20 minutes. Do not salt the dressing!
Cranberry sauce can replace mayonnaise in salads with crab sticks, rice, pickled cheese, fish, olives, hard cheese, fresh cucumbers, tomatoes and leafy greens.
Cranberry dressing is ideal for holiday feasts, as the fiber in cranberries reduces the calorie content of meals and helps process fatty foods. And yet, due to the high content of pectin, cranberries lower blood cholesterol levels, increase metabolism and help eliminate toxins after drinking alcohol.
24. Walnut sauce with cottage cheese and horseradish
- fat-free soft cottage cheese - 200 g
- walnuts - 1/4 cup
- grated horseradish (you can take ready-made creamy horseradish) - 0.5 teaspoon
- lemon juice - 1 teaspoon
- ground pepper - to taste
- kefir (to obtain the desired consistency) - as needed
Grind the nuts to the state of gruel. Rub the cottage cheese through a sieve, combine with nuts, horseradish and lemon juice. Mix thoroughly and let steep for 15 minutes. The consistency of the sauce should resemble sour cream. If the dressing is too thick, then you can dilute it with kefir.
With this nut dressing, the tastes of many familiar dishes will become rich and piquant. For example, "Mimosa" and other salads with salt and canned fish and seafood, beef and potato salads, vegetable salads and appetizers. Such a sauce is not only extremely tasty, but also healthy: walnuts quickly saturate and at the same time lower cholesterol and blood sugar levels, they block the processing of carbohydrates into fat, contain a lot of protein, fiber and omega-3 fats.
Actually are not limited to any specific recipes: a little imagination - and every day you can discover new tastes. No burden on the wallet and harm to the figure!
It's no secret that it's salad dressing that brings together taste qualities several components, makes the taste harmonious. What salad dressing to choose so as not to add extra calories to the dish?
A survey conducted by nutritionists led them to some confusion. Every tenth of the girls surveyed prefers to eat salads without any dressing. Meanwhile, it is she who gives the dish refined taste. In our article we will talk about delicious and, importantly, low-calorie dressings.
Salad dressings. A bit of history
The long and colorful history of salad dressing dates back to ancient times. More than five thousand years ago in China, salad dressings were used various variations soy sauce, and two thousand years ago in ancient Babylon, greens and vegetables were mixed and poured with vegetable oil and vinegar before serving.
In ancient Egypt, salads were seasoned with a mixture of vegetable oil and vinegar, with the obligatory addition of oriental spices. And the most popular sauce in our country, mayonnaise, first appeared on the tables of the French aristocracy about two hundred years ago.
Salad dressings can be divided into two types. The first, the most popular for green and vegetable salads, are dressings based on a mixture of vegetable oil and vinegar, for example, vinaigrette dressing.
The second includes all thick dressings such as mayonnaise, cream-based dressings, sour cream, yogurt and buttermilk. Thick dressings are more often used for salads, which include ingredients such as meat, poultry, fish, boiled "winter" vegetables.
What salad dressing to choose Slimyashka?
Salad dressing - vegetable oil
Salad dressing - sour cream, yogurt, kefir
Sour cream (yogurt, kefir) is good because, in addition to fats, it contains bifidobacteria that help digest coarse fiber. And this means that by dressing your salad fermented milk product, you can avoid unpleasant swelling and seething in the stomach!
Salad dressing - vinegar, lemon juice
One of the most commonly used vinegars in salad dressings is wine vinegar. Although it can always be replaced with lemon juice.
White wine vinegar is much milder and more gentle than red wine vinegar. It is used mainly in fresh vegetable salads. White wine vinegar pairs well with non-sharp oils such as sunflower oil.
Especially long-aged red wine vinegar contains a fairly high amount of acid and therefore goes well with dense nut and olive oils. This vinegar is perfect for green leafy vegetables.
Vinegar salad dressing
Ingredients:
- 2 tbsp vinegar (preferably white wine) or freshly squeezed lemon juice
- 6 tbsp olive oil
- 1 tsp mustard (preferably Dijon)
- salt, black pepper
Cooking:
Mix vinegar, mustard and salt in a small container and let it brew for 10-15 minutes. Using a whisk, carefully beat the olive oil into the vinegar, adding it in a thin stream. Be careful not to beat too long or the sauce may thicken. At the very end, add ground black pepper, mix and serve immediately.
Lemon salad dressing
Ingredients:
- 100 g vegetable oil
- juice of 2 lemons
- 1 head crushed garlic
- 1 st. l. mustard powder.
Cooking:
Whisk everything in a mixer.
Homemade mayonnaise. Recipe
But mayonnaise, so beloved by us, does not bring any benefit. Only extra calories and flavors that stimulate the appetite. Whether it's homemade mayonnaise.
The easiest way is to make mayonnaise in a blender. This method makes it possible to prepare very tender and airy mayonnaise, which is perfect as a salad dressing.
Ingredients:
- 1 large egg
- 1 ¼ cups olive oil
- 1 tsp dry mustard
- 1 tsp Sahara
- 1 tsp salt
- ¼ tsp white pepper
- 1 - 2 tsp lemon juice
Cooking :
All ingredients must be room temperature. Break an egg into a blender bowl, add mustard, sugar, salt, pepper, a quarter cup of olive oil and beat everything together until the mixture is well mixed. Then, in a thin stream, add another half cup of oil and lemon juice and continue to beat for about a minute. For the remaining half cup of oil, start adding tablespoons at a time, whisking constantly, until the mixture thickens.
mustard salad dressing
Ingredients:
- mustard flour 2 tbsp. spoons
- wine or apple cider vinegar 1 tbsp. the spoon
- brown sugar 1 teaspoon
- piece of black pepper
Cooking:
Mix all ingredients with water in a Pyrex jar, stir until batter. Place the vessel in a pot of boiling water and stir until the dough begins to boil. After 10-15 minutes, remove the vessel with mustard from boiling water. Homemade mustard can be stored for a very long time.
Cottage cheese salad dressing
Ingredients:
- cottage cheese 100 g
- milk 1 glass
- sugar
- cumin or mustard
Cooking method:
- Grind cottage cheese with a wooden spoon.
- Rub the granular cottage cheese through a sieve or turn through a meat grinder, season with spices, add milk, grind into a homogeneous sour cream mass.
- Dilute dry cottage cheese with a large amount of milk, fatty - with less.
Salad dressing with garlic
Ingredients:
- vinegar 3% 100 g
- vegetable oil 100 g
- mustard 10 g
- sugar 10 g
- garlic 3 cloves
- salt and ground black pepper to taste
Cooking method:
Finely chopped garlic is rubbed with salt, sugar and pepper, mustard is added, diluted with vinegar, combined with vegetable oil and mixed into a homogeneous sour cream mass.
Parsley salad dressing
Ingredients:
- 125 g mayonnaise
- 10 g fresh parsley leaves
- 60 ml sour cream
- 1 st. l. red wine vinegar
- 1 tsp anchovy paste
- 1/4 tsp ground black pepper
Cooking method:
Blend all ingredients in a mixer until smooth, scraping sides as needed.
Italian sauce
Ingredients:
- 100 ml homemade mayonnaise
- 2-3 tbsp. l. wine vinegar
- 2 tbsp. l. low-fat sour cream and vegetable oil
- dried oregano (1 tsp), 1 garlic clove (chopped)
- herbs and salt
Cooking method:
Mix all ingredients until smooth in a blender.
salad dressing for meat eaters
Ingredients:
- low-fat kefir (100 ml)
- 50 g homemade mayonnaise
- 1 tbsp red wine vinegar
- garlic clove (can be replaced with garlic powder)
- a pinch of salt
- parsley, dill and green onions
Cooking method:
Mix all ingredients well with a whisk. In this sauce, you can also marinate meat for roasting on coals.
Dandelion salad dressing
This is an incredibly tasty and very easy dressing.
Ingredients:
- 10 dandelion blossoms
- 2-3 garlic cloves
- 20-30 g butter
- 2 dandelion leaves
- 1 tsp mustard (you can use Dijon).
Cooking method:
Soak dandelion leaves and flowers for a few minutes in cold water, rinse and chop together with garlic (use a blender or meat grinder). Add the rest of the ingredients to the mixture and mix well. Sauce goes with vegetable dishes and salads.
Greek salad dressing Tzatziki
Served with meat dishes.
Ingredients:
- 300 ml yogurt
- 3 art. l. olive oil
- 1 fresh cucumber
- 2-3 garlic cloves
- 2 tbsp. l. white wine vinegar
Cooking method:
Peel the cucumber and grate on a coarse grater. Squeeze the juice, salt the cucumbers, add garlic, vinegar, yogurt and olive oil. Mix everything thoroughly.
spicy sauce
This complex and enchanting recipe will be appreciated by real gourmets!
You will need:
- 50 ml soy sauce;
- 35 ml sesame oil;
- 200 ml lemon juice;
- 30 ml of balsamic vinegar;
- 200 g of ginger root;
- 20 g of garlic;
- 90 ml olive oil;
- 20 g chili pepper.
Preparation: Peel the garlic and ginger and pass through a fine grater, then remove the seeds from the pepper and also skip. Put the ingredients in a bowl, pour over the oils, sauce and squeezed juice. Mix. At the end, pour in the vinegar and mix again.
honey mustard dressing
You will need:
- 1 spoon of sugar;
- 120 ml of vinegar;
- 240 g homemade mayonnaise;
- a spoonful of finely chopped onion;
- a spoonful of mustard;
- 170 g of honey;
- ¼ teaspoon salt and ground pepper;
- 1 spoon of chopped parsley;
- 120 ml vegetable oil.
Preparation: mix mayonnaise, as well as vinegar with mustard, add honey, sugar, pepper, onion, salt and chopped parsley. Whisking constantly, pour in the oil in a thin stream. The mass should become homogeneous.
orange dressing
You will need:
- 2 spoons of honey;
- 60 ml orange juice;
- 3 tablespoons wine vinegar (red);
- 1 spoon of olive oil;
- 1.5 tablespoons Dijon mustard
Preparation: mix the products in a jar with closed lid. Shake thoroughly and place in the refrigerator. Shake again before use.
Proper nutrition can be tasty and varied, especially if you use a variety of sauces and dressings. The main rule to always remember is to use only freshly prepared sauce!
Salad dressings without mayonnaise are in high demand. But, alas, in our country there is no such tradition and experience, so we have to adopt recipes from other nationalities. Although many use sunflower oil as an alternative, more recently olive oil has been used.
More complex sauces include various spices and ingredients. This makes each of the dressings unique, fragrant and delicious. They are ways to completely change the taste of a familiar dish.
Among the many sauces there are basic ones: based on vinegar, sour cream or vegetable oil. In addition, there are homemade mayonnaise recipes, which are undoubtedly healthier. Store-bought is most often produced with additives and preservatives, which can be avoided when preparing a home-made version.
Regardless of which sauce you choose, you will surely be surprised by the new and fresh taste of the dish. It will not have the extra weight of mayonnaise, but saturation and juiciness will remain.
If you're making sauces ahead of time, don't rush through the spices. Sauces infuse quickly, so it's best to wait a bit and season them before adding them to a salad. At the same time, before dressing the salad, it is useful for the sauce to stand for half an hour to gain flavor.
How to make salad dressings without mayonnaise - 16 varieties
Delicious and light sauce for those who take care of themselves. Non-greasy yet very rich.
Ingredients:
- Natural yogurt - 100 g
- Mustard (spicy or sweet, to taste) - 1 tbsp. l.
- Lemon juice - 1 tsp
- White wine vinegar - 2 tbsp. l.
- Garlic - 1 clove
- Spices - to taste
Cooking:
Put the yogurt in a bowl and pour in freshly squeezed lemon juice. Peel and crush the garlic into the mixture. Pour oil and vinegar into it. Add spices to taste. To stir thoroughly.
Light, sour sauce. Perfect substitute for mayonnaise in such classic salads like Olivier or herring under a fur coat.
Ingredients:
- Sour cream of any fat content - 100 g
- Ready mustard - 2 tsp.
- Lemon juice - 1 tsp
- Sour green apple- 1 PC.
- Celery root - 1/4 piece
- Dill - to taste
Cooking:
Peel and grate the apple on the smallest grater, put in a sieve and sprinkle with lemon juice. Let the juice drain. Finely chop the celery too.
Put mustard in sour cream, mix. Then add the apple (juice should drain) and celery root. Add dill to taste. Mix everything thoroughly and you can season the salad.
Brilliant tasting sauce. Thanks to its liquid consistency, it will easily fill a thick salad and add a taste of greens.
Ingredients:
- Soy sauce - 6 tbsp. l.
- Olive oil- 7 tbsp. l.
- Balsamic vinegar - 6 tbsp. l.
- Greens (basil, chives) - to taste
- Spices - to taste
Cooking:
Mix all liquids in a container. Finely chop the greens and add to the mixture, chat well. You can pepper a little.
Spicy and fresh sauce is suitable for heavy meat salads, reduce their calorie content and add lightness to taste.
Ingredients:
- Fresh cucumbers - 2 pcs.
- Cream cheese- 100 g
- Sour cream - 2 tbsp. l.
- Garlic - 2 cloves
- Greens - to taste.
Cooking:
Cucumber grate on a fine grater without removing the peel. Squeeze the garlic, finely chop the greens. Mix cheese, sour cream, cucumber and garlic in a bowl.
Cucumber juice can ruin the taste of sauces and salads by producing excess juice. Therefore, squeeze out the grated mass before adding to the rest of the sauce ingredients.
Delicately spicy sauce with a harmony of mustard and honey. Sweetish yet spicy, it's a real treat for gourmets.
Ingredients:
- Yogurt natural - 125 ml
- Mustard - 2 tsp
- Honey - 2 tsp
- Lemon juice - to taste
- Spices - to taste
Cooking:
In a bowl, mix mustard, honey and yogurt. Mix thoroughly, add a little pepper and salt, pour in lemon juice.
If you don't have lemon juice, you can add vinegar. They are interchangeable.
A kind of sauce for lovers of spicy. Ginger is a very characteristic ingredient and its taste can change the taste of the whole dish. In addition, he is very helpful.
Ingredients:
- Sour cream 15% - 200 g
- Ready mustard - 2 tsp
- Ground ginger - 1 tsp
- Dill - to taste
Cooking:
Ground ginger can be replaced with a root, a piece of 2 centimeters in size is enough. It needs to be grated. You don’t need to do anything with the finished powder, just mix it with mustard and sour cream.
In the sauce, if desired, put finely chopped greens. Let stand for half an hour for the ginger to taste.
A balsamic sauce with just the right spiciness and incomparable flavors. Agree, salads with a touch of chocolate are rare.
Ingredients:
- Balsamic vinegar - 300 ml
- Orange - 1 pc.
- Ginger root - 15 g
- Honey - 2 tbsp. l.
- Bitter chocolate - 40 g
Cooking:
Vinegar pour into a saucepan and put to bask. Cut the orange in half and squeeze the juice out of it, add to the vinegar along with the remaining peels. Finely chop the ginger and put it in a saucepan, add honey there. The whole mixture needs to be heated for about 15 minutes until it thickens. When the sauce has reduced by half, add the chocolate chips and wait for it to dissolve. When the sauce becomes homogeneous - it is ready.
If you want to surprise your guests - prepare a similar sauce. Cranberry - very useful berry in addition, it has a pronounced taste. This dressing is the perfect complement to a salad. fresh vegetables or meat.
Ingredients:
- Kefir - 100 ml
- Frozen cranberries - 30 g
- Lemon juice - 1 tbsp
- Olive oil - 2 tsp
- Ground red pepper - to taste
Cooking:
Place frozen cranberries in a blender and pour in kefir. Beat into a homogeneous mass. Add lemon juice, oil and pepper to the mixture. Let stand for about half an hour before filling.
Sauce, reminiscent of mayonnaise, but much healthier and more interesting. It is easy to prepare, as it is prepared according to the "put and mix" principle.
Ingredients:
- Cottage cheese - 3 tbsp. l.
- Kefir - 5 tbsp. l.
- Boiled yolks - 3 pcs.
- Mustard - 1/2 tsp
- Spices - to taste
Cooking:
Place all ingredients in a blender and blend for a few seconds. Try for spices. Can be stored in the refrigerator.
Walnut - a storehouse useful substances. It is added to many dishes because of its interesting taste. Try this walnut sauce, you will love it!
Ingredients:
- Soft cottage cheese - 200 g
- Peeled walnuts - 50 g
- Horseradish root - 10 g
- Lemon juice - 1 tsp
- Spices - to taste
Cooking:
Mix cottage cheese with chopped walnut. Grate horseradish and add to the mixture along with lemon juice. Let stand 15 minutes.
If the resulting sauce is too thick, add a drop of kefir to it. It is neutral in taste and quickly restores the consistency of the sauce.
The sauce is prepared simply and quickly. The amount of ingredients is small, but the taste is amazing.
Ingredients:
- Sour cream 20% or more fat - 10 tbsp. l.
- Mustard - 4 tsp
- Lemon juice - 1 tsp
- Boiled yolks - 2 pcs.
- Spices - to taste
Cooking:
Pour sour cream into a bowl. Add mustard and lemon juice, mix well. Mash the yolks and add to the mixture. Season as desired, mix well until smooth.
Light, simple and lightning-fast sauce to prepare. Light, fresh and with a pleasant sourness.
Ingredients:
- Wine vinegar - 2 tbsp. l.
- Olive oil - 6 tbsp. l.
- Mustard - 1 tsp
- Spices - to taste
Cooking:
In one bowl, mix vinegar and mustard, let them stand for a while. Pour in the oil in a thin stream, whisking vigorously. Add spices to taste.
The perfect sauce for a Caesar salad. Simple but interesting. There are many ingredients, but it's easy to prepare - you need a blender.
Ingredients:
- Hot mustard - 3 tsp
- Dijon mustard - 2 tsp
- Parmesan cheese - 100 g
- Balsamic vinegar - 1 tsp
- Olive oil - 40 ml
- Sunflower oil- 50 ml
- Fresh chicken egg - 1 pc.
- Garlic - 1 head
- Spices - to taste
- Lemon juice - 2 tbsp. l.
Cooking:
Separate the yolk from the protein, pour the yolk into a blender and beat. After adding each ingredient, the mixture must be whipped: grated cheese, spices, then pour in both oils, put garlic cloves and vinegar. Add mustard and lemon juice, beat well again.
This is unusual sauce, soft, thick and creamy. Pairs well with fresh salad from greenery. Can be stored in the refrigerator for about a week.
Ingredients:
- Wheat flour - 1 tbsp. l.
- Wine vinegar 6% - 80 ml
- Chicken egg - 2 pcs.
- Cream of any fat content - 150 ml.
- Mustard powder - 2 tsp
- Sugar - 4 tsp
- Salt - at the tip of a teaspoon
Cooking:
In a bowl, mix flour, mustard and spices. Break the eggs into the same place, mix well until smooth. Pour in the vinegar carefully.
Put the resulting mass on water bath. Stirring, cook until thickened and leave to cool.
Pour cream into cold sauce.
Dressing with a slight sourness of citrus, fragrant and light. Prepares with lightning speed.
Ingredients:
- Orange - 1 pc.
- Lemon - 1 pc.
- Olive oil - 3 tbsp. l.
- Spices - to taste
Cooking:
Squeeze juice from fruits. To 50 ml orange juice add two teaspoons of lemon. Sprinkle salt and pepper, mix. Pour in the oil, mix well again.
A variant of homemade mayonnaise, the same in structure and taste. However, it does not contain vinegar, and therefore it can be given even to small children. 
Ingredients:
- Egg yolk - 1 pc.
- Lemon juice - 1 tsp
- Vegetable oil - 75 ml
- Spices - to taste
Cooking:
Beat the yolk and lemon juice with a blender for a long time and until a homogeneous mass is obtained. Whisking constantly, pour in the oil in a thin stream. The mass should thicken. Add spices to taste. Mustard, pickled cucumbers, garlic and other spices can be added to the sauce if desired.
