Delicious dressings for vegetable salads without mayonnaise. We prepare sauces for vegetable salads and more

Correctly selected salad dressing makes the dish absolutely unique in taste, giving it new harmonious notes and pleasant aromas. Once you replace traditional mayonnaise or sunflower oil with an original dressing, which will make the food even more delicious, you will receive enthusiastic praise from your guests: no worse than the chefs!

Sauces for dressing salads

Culinary experts know varioussalad dressings, which are able to decorate any dish with their appearance, rich aroma and taste. Thick or thin, colored or transparent – ​​salad sauces give all ingredients a new flavor. To make them, a base is taken - mayonnaise, sour cream, yogurt. You can take different types of oils - olive, sunflower, corn or flaxseed. To add aroma, use herbs and spices, and for color, use vegetables, fresh or fried.

With mayonnaise

The most popular is consideredmayonnaise-based salad dressing, because this component is familiar to everyone and is common for use in every home. Taking mayonnaise as a basis and mixing it with anchovies, capers, olives or black olives, you can get an interesting variation of the usual composition such as tartar. By mixing the base with tomatoes, herbs and onions, you get an addition to meat salads that will no longer be dry.

Without mayonnaise

Considered low-caloriesalad sauces without mayonnaise. For them, they take the usual oils, mixing them with aromatic seasonings. For fish, sunflower oil with dried paprika is suitable, for meat - olive oil with cilantro and dill seeds, and for poultry - corn oil with white pepper and nutmeg. You can also mix the base with mustard or garlic to get a spicy dressing that is universal.

Dietary

It is worth considering separatelydietary salad dressings, which will not harm your figure, but will make the snack more palatable. For those losing weight, it is optimal to season food with low-fat sour cream with herbs, soy sauce, natural yogurt with green onions. It is good to diversify fish options with a mixture of lemon juice with balsamic vinegar, soy sauce or tomato paste with added oil.

Salad sauce recipes

Every cook can easily findsalad dressing recipesonline. A step-by-step recipe with photos will make cooking easier, teach you how to properly chop ingredients and mix them in a certain proportion. Ideas on how to prepare salad dressings involve the use of different products: for Caesar it will be garlic, mustard and lemon juice with anchovies, and for Greek it will be balsamic vinegar and Provençal herbs.

• Number of servings: 5 persons.
• Calorie content of the dish: 539 kcal.
• Purpose: for a snack.
• Cuisine: Italian.

The most famous iscaesar salad sauce, which consists of chicken breast, lettuce, wheat croutons and cherry tomatoes. In this case, it will bring together all the components, highlight all the tastes and the harmony of their combination. Dressing balances the dryness of the chicken and enriches the taste of crispy croutons and green salad leaves.

Ingredients:

• mayonnaise – 120 ml;
• kimchi – 10 g;
• olive oil – 35 ml;
• garlic – 1 clove;
• sugar – 5 g;
• chili pepper - a pinch;
• Provençal herbs – 1 g;
• lemon juice – 15 ml;
• mustard – 20 ml.

Cooking method:

1. Mix all ingredients.
2. Beat with a blender until smooth.

Greek

• Cooking time: 5 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 68 kcal.
• Purpose: for a snack.
• Cuisine: Greek.
• Difficulty of preparation: easy.

The second most popular after Caesar isGreek salad dressing, consisting of ripe vegetables, feta and olives. The original dressing will highlight the freshness of cucumbers and tomatoes, the crunch of bell peppers and pickled onions. The piquant taste, saturated with the spicy aroma of spices, will make the food more appetizing. Balsamic vinegar in the composition will give the components a specific pungency.

Ingredients:

• olive oil – 150 ml;
• balsamic vinegar – 50 ml;
• Provençal herbs – 3 g.

Cooking method:

1. Mix all products.

• Number of servings: 5 persons.
• Calorie content of the dish: 227 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

It turns out tasty and dietaryhoney mustard salad sauce, which can be used in vegetable, meat and fish recipes. The taste of the dressing will emphasize the freshness and softness of meat, smoked meats or chicken, highlighting them and giving them a new flavor. It is good to prepare honey dressing to diversify the taste of vegetable salads with Chinese or white cabbage, eggplant, and red beans.

Ingredients:

• Dijon mustard – 120 ml;
• honey – 160 ml;
• soy sauce – 40 ml;
• onion – 1 pc.;
• ginger – 20 g.

Cooking method:

1. Cut the onion into pieces, and mince together with the ginger twice through a meat grinder.
2. Mix all ingredients thoroughly.

For vegetable salad

• Cooking time: 5 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 249 kcal.
• Purpose: for a snack.
• Cuisine: French.
• Difficulty of preparation: easy.

How to cook vegetable salad sauceat home to perfectly highlight the taste of all components? A version of tartar, which with its combination of pickles, green onions and mayonnaise will give the food Provençal notes. Dressing is suitable for any food, making it more satisfying and appetizing. Fresh or dried tarragon and tarragon, and natural mustard will add piquancy to the dressing.

Ingredients:

• pickled cucumbers – 25 g;
• mayonnaise – 30 ml;
• green onions – 10 g;
• parsley – 10 g;
• lemon juice – 40 ml;
• mustard – 20 ml;
• tarragon - a pinch;
• tarragon - a pinch;
• Worcestershire sauce – 5 ml.

Cooking method:

1. Grind cucumbers and herbs.
2. Mix all ingredients, add salt and pepper, leave in the refrigerator for 1 hour covered with film.

For fruity

• Number of servings: 5 persons.
• Calorie content of the dish: 45 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

It's hard to choose fruit salad sauce, which would fit universal components. This recipe will tell you how to prepare a dressing to highlight the taste of snacks with bananas, apples or strawberries. Its islandy-sour taste balances the sweetness of the fruit and gives it a new flavor. The option is suitable even for those losing weight, because it is low-calorie, and the ginger included in the composition additionally burns fat.

Ingredients:

• lemon – 1 pc.;
• orange – 1 pc.;
• ground ginger – 10 g.

Cooking method:

1. Squeeze the juice from the whole orange and half a lemon.
2. Remove the zest from the second lemon half.
3. Mix all products, season with cane sugar if desired.

Mustard

• Cooking time: 5 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 558 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Universal mustard sauceSuitable for dressing any salads. It’s good to season the squid-crab version with it to highlight the taste of seafood. This dressing goes well with smoked chicken, ham and boiled potatoes - the spicy spiciness will make the food more appetizing. You can use the dressing for vegetable dishes with cherry tomatoes, fresh cucumbers, and bell peppers.

Ingredients:

• powdered sugar – 30 g;
• mustard – 30 ml;
• vegetable oil - a glass;
• vinegar - ½ cup;
• garlic - clove.

Cooking method:

1. Mix the ingredients, add salt and pepper.
2. Beat with a blender until smooth.

Coleslaw Sauce

• Cooking time: 10 minutes.
• Calorie content of the dish: 498 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Unusual coleslaw dressingwill emphasize the full value of this vegetable, give it a new sound and highlight a pleasant crunch. The lemon juice and olive oil included in it are the traditional base; mustard and garlic add spice, and pickled gherkins add piquancy. In the absence of lemon juice, it can be easily replaced with apple or wine vinegar or essence.

Ingredients:

• lemon juice – 50 ml;
• olive oil – ½ cup;
• mustard – 10 g;
• pickled gherkins – 3 pcs.;
• garlic - clove.

Cooking method:

1. Grate the cucumbers and chop the garlic.
2. Mix all products, add salt and pepper. Beat with a blender.

For the shrimp salad

• Cooking time: 5 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 534 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

Helps highlight the tenderness of seafoodshrimp salad sauce. This hearty appetizer will need a light dressing, which will only highlight the freshness of the shrimp meat. It is ideal to mix Dijon mustard and olive oil for it, but if the latter is not available, you can use any refined type. You can add special spices for fish.

Ingredients:

• Dijon mustard – 20 g;
• vegetable oil – ½ cup;
• table vinegar – 60 ml;
• ground black pepper – 5 g.

Cooking method:

1. Mix all products.
2. Beat with a blender until smooth.

Italian

• Cooking time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 522 kcal.
• Purpose: for a snack.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Traditional Italian salad dressing- this is pesto. It is known all over the world as an excellent dressing for any Mediterranean dish, such as caprese. The classic recipe calls for fresh basil and pine nuts, whose rich flavor is complemented by the piquant heat of garlic and the creaminess of hard cheese (Parmesan is ideal).

Ingredients:

• fresh basil – 50 g;
• pine nuts – 150 g;
• hard cheese – 100 g;
• garlic – 5 cloves;
• olive oil – 100 ml.

Cooking method:

1. Finely grate the cheese and fry the nuts in a dry frying pan for 5 minutes.
2. Mix basil, cheese crumbs, garlic and nuts in a blender, beat twice, add salt.
3. Add oil in portions and beat until the mixture becomes homogeneous.
4. You can store the resulting pesto by pouring oil 2-3 cm above the level in the refrigerator. For dressing, dilute with olive oil in a 2:1 ratio.

From yogurt

• Cooking time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 180 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: easy.

The following recipe will tell you how to cookyogurt salad dressingconsisting of fruits. The sweet taste of the dressing will highlight the juiciness of the ingredients: it is ideal to use it with mangoes, oranges, and grapes. A light fruit salad with yogurt dressing will become a faithful companion for those on a diet and will quickly saturate the body due to its high fiber content.

Ingredients:

• natural yogurt - a glass;
• semolina – 40 g;
• cinnamon – 5 g;
• sugar – 10 g;
• salt - a pinch.

Cooking method:

1. Beat yogurt with sugar in a blender. Add semolina, salt.
2. After 15 minutes, add cinnamon.

So that every cook can make originalsalad dressings, it is worth listening to the advice of chefs. Here's what they recommend seasoning vegetable dishes with:

• olive oil, lemon juice, white wine vinegar;
• onions, butter and olive oil, cream, white pepper;
• orange juice and zest, pumpkin seeds, olive oil, brown sugar;
• honey, cloves, balsamic vinegar, lemon juice;
• mashed tuna, lemon juice, Provençal herbs.

The following salad dressings are suitable for dressing meat recipes:

• natural yogurt, balsamic vinegar, olive oil, garlic, mustard, honey;
• lime juice, ginger, honey, black pepper flakes;
• avocado, lemon juice, olive oil, Dijon mustard;
• walnuts, parsley, cilantro, garlic, apple cider vinegar, suneli hops, natural yogurt;
• lemon juice, cottage cheese, dill, parsley, arugula, cream.

Original recipes for dressing fruit salads, in addition to yoghurt ones:

• sea ​​buckthorn, cinnamon, honey;
• milk, egg yolks, sugar, vanilla, walnuts;
• lemon, cognac, cinnamon, powdered sugar;
• pineapple juice, lemon, ginger, basil;
• ice cream, raisins, grated chocolate.

Video

For me, any salad begins to exist after preparing the dressing. IfThe salad has a good dressing; it can bring out the taste of any ingredients. This is the main violin in salad composition, which is often neglected. And in vain. Nothing can ruin a salad likeunsuccessful refueling,insufficient quantity or absence of it at all.Remember the same one, where on the first try you can feel the distinct taste of the dressing, which cannot be confused with anything else, or - where wine vinegar so successfully emphasizes the taste of tuna and green beans,or where simple ingredients are held together by a wonderful creamy dressing.

I bring to your attention 10 salad dressing recipes, some of which are original, and some are interpretedth me classics. With the help of them and your imagination you can composeCreate a variety of simple and complex unique salads that will complement or main course as a light dinner or lunch.

As for a simple salad likeadditions to the main course, only good is enoughrefueling for herand and saladoh sheetsoh greenand or whatwow kindand cabbage or just a few chopped vegetables mixed together.

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

1) Choose a dressing and an appropriate type of salad greens or cabbage to serve as the base of the salad. To bitterm viewFor salad greens (Chicory, Frize salad), sweetish dressings are more suitable for crispym viewWhen it comes to salad greens and cabbage, creamy dressings are more suitable. And the more tender the salad greens, the more liquid they becomewhat kind of gas station should there be;

2) Select the ingredientswhich are well arranged and provide variety in taste and consistency:

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

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

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

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

3) Dress the salad just before serving to keep vegetables and salad greens fresh and crisp longer.

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

A moderately liquid salad dressing for Asian dishes. Pairs perfectly with salad greens, cabbage and cucumbers.

2 tbsp. soy sauce

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

2 tbsp. rice vinegar

1 clove garlic, peeled

1 cm fresh ginger root, peeled

1 tbsp. sesame seeds, brown in a dry frying pan

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

2) Add sesame seeds and mix well.

Classic French salad dressing:

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

9 tbsp. olive oil

3 tbsp. lemon juice

1 tsp honey

1 tsp not spicy mustard

1 clove garlic, squeezed

Italian salad dressing:

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

9 tbsp. olive oil

3 tbsp. balsamic vinegar

1 clove of garlic

1 sprig basil, leaves only

5 grams Grana Padana or Parmesan cheese, finely grated

Herbal salad dressing:

Expressive flavored dressing. Suitable for any salad greens and most vegetables, especially tomatoes. Perfectly complements the taste of boiled eggs, as an application in salads.

9 tbsp. olive oil

3 tbsp. red wine vinegar

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

1 sprig of tarragon or a few sprigs of parsley or a sprig of thyme, leaves only, finely chopped

Mix oil and vinegar until smooth. Add onion and herb of choice and mix well.

Ukrainian (author's favorite) salad dressing::

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

9 tbsp. unrefined sunflower oil

3 tbsp. apple cider vinegar

1 tsp honey

1 tbsp. poppy seeds, brown in a dry frying pan

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

American coleslaw salad dressing:

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

150 grams of mayonnaise

1 tsp not spicy mustard

2 tbsp. apple cider vinegar

1 tsp honey

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

Salad dressing with bacon and mold cheese:

Rich in flavor, the dressing goes well with any salad greens and most vegetables, especially cucumbers and tomatoes.

9 tbsp. olive oil

3 tbsp. lemon juice

1 tsp honey

20 grams blue cheese, crumbled

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

Creamy salad dressing:

Thick and creamy dressing based on mayonnaise and cream. Suitable for most types of cabbage and firm vegetables. Also great as a dip for fresh vegetables or chips.

80 grams of mayonnaise

80 ml cream 20%

1 tsp not spicy mustard

1 tbsp. white wine vinegar

1/4 bunch of chives, finely chopped

1 tsp capers, finely chopped

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

Spanish salad dressing:

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

4 tbsp. olive oil

1 tbsp. sherry vinegar

Juice and chopped zest of 1/2 orange

20 grams peeled almonds

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

Thai salad dressing:

Creamy dressing with Thai-Malaysian flavors. Peanut butter adds creaminess and serves as the base for this unusual dressing.

1 tbsp. peanut butter

Juice of 1 lime

3 tbsp. soy sauce

1 tbsp. sweet and sour hot chili sauce

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

Bon appetit and successful culinary experiments!

I offer several proven and delicious salad dressings that can not only replace mayonnaise, but also make your dish much tastier and more original!

Depending on the sauce, you will get completely new tastes and combinations. Experiment! Our selection of recipes will help!

1. Sour cream sauce for salad

Ingredients:

100 g sour cream

2 tsp mustard

1 tsp lime or lemon juice

half a large sour green apple

1/4 celery root

bunch of dill

Preparation:

Grate the apple on a very fine grater, drain the juice, sprinkle with lemon juice to prevent the apple from darkening. Grate the celery on a very fine grater or grind in a blender. Combine all ingredients and mix.

2. Cucumber salad dressing

Cucumber sauce will become indispensable in heavy salads with boiled meat.

Ideal for the Stolichny salad, any salads with boiled meat, potatoes, lettuce, cucumbers, cheese and seafood.

The whole secret of the sauce is that fresh cucumbers contain a huge amount of tartronic acid, which inhibits the process of processing carbohydrates and helps break down existing fat. But you can only use cucumber sauce with cold salads, since tartronic acid loses its magical properties when heated.

Ingredients:

2 fresh cucumbers

100 g soft cream cheese

2 tbsp. thick sour cream

1–2 cloves of garlic

a bunch of any greenery

Preparation:

Grate the cucumber on a fine grater along with the peel. Add chopped garlic, chopped herbs, sour cream and soft cheese.

Mix thoroughly until smooth.

The cucumber juice in this sauce can be squeezed out as desired, depending on whether you need a thicker or thinner sauce.

3.Ginger salad dressing

Use ginger sauce in “Herring under a fur coat.”

A great idea for those who adore the legendary “Herring under a fur coat.”

Also suitable for salads and appetizers with any salted fish, mushrooms, warm vegetable salads and salads with feta cheese.

Ginger contains a special substance - gingerol, which quickly improves blood circulation and, like a powerful turbo reactor, accelerates metabolism. In addition, gingerol enhances heat production and, thereby, burns calories - eat and lose weight to your heart's content!

Ingredients:

200 g low-fat sour cream

2 tsp Dijon mustard (no Dijon, use regular)

1 tsp ground ginger (or 2 cm fresh ginger root)

1 bunch of dill

Preparation:

Chop the dill very finely. If you use fresh ginger root, grate it on a fine grater. Mix all the products and leave to brew for 30 minutes.

4. Cranberry sauce for salad

Cranberry sauce is a great alternative to mayonnaise in traditional crab salad.

This sauce is suitable for salads that contain crab sticks, rice, fresh tomatoes, cucumbers, hard cheese, brine cheese, fish, olives, black olives and leafy greens.

Due to their high acid content, cranberries help to better digest fatty foods. Cranberries contain plenty of fiber, which reduces the calorie content of your salads, and pectins, which lower blood cholesterol, improve metabolism and speed up the elimination of toxins after drinking alcohol. There is no need to add salt to the dressing!

Ingredients:

100 ml kefir

handful of frozen cranberries

1 tbsp. lemon juice

2 tsp olive oil

ground red pepper - to taste

Preparation:

Without defrosting, beat the cranberries in a blender with kefir into a homogeneous mass. Add pepper, lemon juice, olive oil and stir. The sauce should sit for 15–20 minutes.

5. Peanut sauce for salad

Mimosa salad will take on a new taste thanks to the nut sauce.

Walnut sauce will add a rich taste to Mimosa salad, as well as potato, beef, salted and canned fish, leafy greens and seafood salads.

Walnuts, due to their high fiber, protein and Omega-3 content, lower blood sugar levels, quickly fill you up, block the conversion of carbohydrates into fat, lower cholesterol levels and reduce cravings for sweets and chocolate.

Ingredients:

200 g low-fat soft cottage cheese

1/4 tbsp. walnuts

0.5 tsp grated horseradish (you can use ready-made creamy horseradish)

1 tsp lemon juice

ground pepper - to taste

kefir - as needed

Preparation:

Rub the cottage cheese through a sieve, add chopped walnuts, horseradish and lemon juice. Mix thoroughly and leave to brew for 15 minutes. The consistency of the sauce should be like sour cream. If necessary, dilute a little with kefir.

Bon appetit!

6. Simple dressing for vegetable salads.

This dressing is suitable for any vegetable salad.

Ingredients:

10 tbsp. tablespoons vegetable oil (olive, sesame, corn)
3 tbsp. spoons of vinegar (wine/apple)
0.5 tsp Sahara
salt and pepper to taste

Preparation:

7. Low-calorie salad dressing

An excellent option for those who want to do without mayonnaise.

Ingredients:

4 tbsp. lemon juice or wine vinegar
2 tbsp. French (Dijon) mustard
1 clove garlic, minced
salt and pepper to taste
2/3 cup olive oil

Preparation:

Combine all ingredients and mix well. The gas station is ready.

8. Sour cream sauce

Ingredients:

7 tbsp sour cream
1-2 cloves of garlic
0.5 tsp curry
chopped cilantro
salt, pepper to taste

Preparation:

Combine all ingredients and mix well.

9. Sour cream and mustard sauce

Ingredients:

3 tbsp. l. sour cream
1 tsp. mustard
1 bunch of basil greens

Preparation:

Combine all ingredients and mix well. The gas station is ready.

10. Mustard dressing

Ingredients:

5 tbsp. olive oil
1 tbsp. Dijon mustard
juice of 1/2 lemon
dried basil and cilantro to taste
Salt and pepper to taste

Preparation:

Mix everything and let it brew in the refrigerator.

Bon appetit!

Ingredients:

• Egg - 1 pc.
• Olive oil - 150 ml.
• Sweet mustard - 1 tsp.
• Lemon juice - 1 tbsp. l.
• Parmesan - 50 grams.
• Anchovies - 4 pcs.
• Garlic - 1-2 cloves.
• Worcestershire sauce - 1 tsp.
• Salt, pepper.

Any salad is not only properly selected and neatly chopped ingredients, but also a juicy, aromatic dressing that allows the taste of the dish to fully develop, and sometimes sets its main sound.

Salad sauces come in a wide variety, and chefs have known them for a very long time. In ancient China, salads were served with soy sauce, to which all kinds of spices were added. The Egyptians and Babylonians loved to season snacks with a mixture of vinegar and vegetable oil, and the Romans and Greeks ate about the same thing.

Variety of sauces

Modern recipes for salad sauces are amazing; every cook strives to create the perfect dressing by adding special ingredients to it. But despite all the diversity, salad dressing sauces are conventionally divided into several groups.

The first includes light sour dressings, which are based on a mixture of vegetable oil with vinegar or lemon juice. The most famous salad dressing with oil and vinegar is vinaigrette. Such light dressings are typical of Mediterranean cuisine; they are readily poured over fresh sliced ​​vegetables and seafood.

In addition to the main ingredients, this dressing often contains mustard, sugar, honey, all kinds of spices, and herbs. Vinegar can be either the most common table vinegar or wine, apple, or berry, the latter will give the dish a soft fruity aroma.

By the way, just a couple of drops of vinegar helps fresh vegetables retain vitamin C. Olive oil is most often used, but it can be replaced with absolutely any oil you like: sunflower, corn, sesame, etc. Such salad sauces are easy to prepare at home, Just mix the ingredients until smooth.

The second group is thick sauces for salads, for example, based on mayonnaise, sour cream, yogurt, etc. Vegetable salads are less often seasoned with such a sauce, giving preference to meat or fish appetizers. It is recommended to add such dressings to salads immediately before serving, as they oxidize quickly.

Chopped garlic, hot pepper, mustard or herbs will add a highlight to the taste of the sauce. For light vegetable salads, for example, with cucumbers or tomatoes, you can prepare a sauce based on cottage cheese, adding more fresh herbs, cumin, a spoonful of sour cream and salt.

Mayonnaise and its various variations are ideal for complex puff salads, as well as those that use boiled vegetables. One of the most famous sauces of this type is for Caesar salad.

This unique dressing was once invented by a Mexican chef of Italian origin, Caesar Cardini, who selected the ideal mixture that emphasized the taste of juicy vegetables with tender chicken fillet. Cardini never revealed his recipe for Caesar salad sauce to anyone, but today I managed to repeat it quite closely.

In addition to these main groups, salads are seasoned with tomato sauce, soy sauce, pesto, cheese - the options are limited only by the cook’s imagination.

It’s quite possible to replicate the famous Caesar salad sauce at home, and if you don’t have some ingredients on hand, it’s okay, it will still turn out delicious.

1. In a deep bowl, combine the yolk with mustard, add salt, and stir thoroughly with a whisk.
2. Carefully add olive oil to the mixture, literally drop by drop, continuing to whisk until you get homemade mayonnaise. At the end add lemon juice.
3. Crush the garlic through a press, grate the cheese on a fine grater, and mash the anchovies into a homogeneous paste. Add these ingredients to the mayonnaise, stirring thoroughly again.
4. Finally, add Worcestershire sauce and ground pepper to the dressing.

This sauce is suitable for any salad with chicken, meat, or just a mixture of fresh juicy vegetables.

Homemade Caesar salad dressing may differ from the classic one; for example, it is not always possible to find Worcestershire sauce, which gives the dressing a characteristic flavor. In this case, you can add more mustard, the main thing is that it should not be spicy or grainy.

To save time, you can take ready-made olive mayonnaise, add grated Parmesan cheese with mustard and pepper, and blend everything with a blender. Caesar salad sauce at home should be made, focusing primarily on your personal taste. The only rule is not to overdo it with lemon juice, otherwise the dressing will turn out too sour.

Homemade salad dressings are incomplete without classic pesto - a spicy dressing with basil, olive oil and nuts. Making pesto is very simple, and the result is a delicious, versatile sauce for all occasions.

1. The base is walnuts or pine nuts, which should be fried in a dry frying pan.
2. Scald green (this is important!) basil with boiling water and dry with a napkin.
3. Place the roasted nuts with basil, as well as cloves of garlic with salt and pepper, into a blender bowl.
4. Grind, gradually adding olive oil at the end. The mass should be fluffy and homogeneous.

Tomato sauce is suitable for meat salads, including warm ones with pasta or rice.

1. To make it, you need to peel the tomatoes by dipping them in boiling water, then chop them finely and place them in a saucepan.
2. Add chopped garlic and chili pepper, pour olive oil and chop the herbs (parsley or basil).
3. Bring the mixture to a boil, add salt and lemon juice to taste.
4. Cook for about 20 minutes over low heat, stirring constantly.
5. Pour cooled or warm sauce over vegetable, fish or meat 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 each vinegar 3%, vegetable oil;
• spoonful of powdered sugar;
• ground black pepper;
• salt.

Salad dressing with mustard

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

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

Italian dressing

For fresh green and vegetable salads.

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

Can be stored in the refrigerator for several days.

Yogurt salad dressings

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

Cheese and yoghurt sauce

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

Sauce with yoghurt and fresh radishes

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

Sauce with 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.