Salad dressing. Dressings for vegetable salads without mayonnaise

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 choose 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; the sauce contains heavy cream.

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!

Hi all. Not only professional chefs, but also amateurs quite rightly believe that the main difficulty in preparing a salad is choice. It depends on it whether you will be pleased with the taste of the culinary masterpiece. The most perfect salad can be ruined by the wrong seasonings.

Sauces and salad dressings – which ones to choose?

Why do chefs attach so much importance to salad dressing? Because salad is always a mixture of chopped but varied components. And the dressing will help the salad become a single whole, it will permeate all the other ingredients, mix with them, and emphasize their taste. That's why we choose the base for our salad dressing so carefully.

The most popular salad dressing is, of course, mayonnaise itself. Factory or homemade - suitable for all salads, except perhaps fruit ones.

Mayonnaise-sour cream sauce

In equal proportions – mayonnaise and sour cream;
Garlic;
Dill greens.

Mix everything. Sour cream can be replaced with bio-yogurt, naturally without additives.

What if you do without mayonnaise? After all, life doesn’t end there; there are a huge number of other options.

Salad dressing - instead of mayonnaise

Conventionally, salad dressings are divided into two groups. The first of them are usually an analogue of vinaigrette sauce - a suspension of vinegar in vegetable oil.

These sauces are very easy to prepare. They are based on a mixture of any vegetable oil, salt, pepper and vinegar. Various dried herbs, honey and garlic, wine, and lemon juice are added to sauces as an alternative to vinegar. It is best to prepare this sauce right before use, otherwise the vinegar and oil will quickly separate and the sauce will lose its appearance.

The second type of salad dressings are thick, dense sauces based on cream, sour cream or yogurt. They are used to season more satisfying salads with fish, meat or poultry.

It is recommended to prepare such sauces a couple of hours before use - they must be well infused. Dressings with yogurt or sour cream are usually flavored with herbs: tarragon, parsley or dill. Crushed or grated garlic would also be appropriate.

Salad dressing with vinegar

For it, take sunflower, olive or nut oil. The basis of the flavor composition of this sauce is vinegar. I do not recommend using table vinegar; it tastes and smells too strong.

Wine vinegar, white and red are more pleasant. White wine vinegar is more delicate; it is added to vegetable salads, flavored with tarragon. Red vinegar is ideal for leafy salads.

Apple cider vinegar has proven itself to be excellent for salads. It is distinguished by a barely noticeable fruity nuance in taste. I think you know that apple cider vinegar is quite an effective remedy for weight loss, especially in the company of fresh fruit.

Vinegar dressing with honey

An excellent solution for salads made from fresh vegetables and poultry.

1 tablespoon each of wine vinegar and flower honey;
10g vegetable oil;
A pinch of salt.

Mix well.

Dressing with vinegar and vegetable oil

2 tablespoons tbsp. vinegar 3%, vegetable oil;
a spoonful of powdered sugar;
ground black pepper;
salt.

Salad dressing with mustard

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

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

Italian dressing

For fresh green and vegetable salads.

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

Can be stored in the refrigerator for several days.

Yogurt salad dressings

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

Cheese and yoghurt sauce

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

Sauce with yoghurt and fresh radishes

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

Sauce with yogurt 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.

The word “refueling” is perhaps unusual for the Russian ear and in some ways even funny. Meanwhile, this word is used to describe something without which no salad is possible in principle. Salad dressing (I don’t like the word “sauce” at all in this context) can both combine several disparate ingredients into a single whole and ruin a good idea, so the importance of such a task as preparing salad dressing should not be neglected. Alas, or rather, fortunately, there is no universal recipe here: if you open and click on the “Salads” link, you will see for yourself that I offer my own dressing for each of them. Difficult? Nothing like this! Salad dressings are akin to a construction set - and after reading these instructions, you will be able to correctly “assemble” a dressing (or, if you prefer, a sauce) for any salad that your imagination suggests.

Introduction to saladology

However, first, as usual, a little introductory.

At first, when preparing the dressing, it is best to start from the classic, long-proven proportions. For me, such a classic is the following ratio:

3 tbsp. oil + 1 tbsp. vinegar or lemon juice + +

As a result, you will get a simple vinaigrette dressing that will suit absolutely any salad (not just vinaigrette). If you wish, you can add a little (no more than 1 tbsp) honey or mustard to it, and you will prepare an original dressing specifically for the salad you have prepared. For example, honey is good in dressings where there is ham, aged cheese or other flavored ingredient, mustard is good in salads with neutral-tasting greens (for example, iceberg or lettuce), soy sauce is good in salads with cucumbers, sesame oil and any Asian ingredients , and Worcestershire sauce - in salads with roast beef.

Make it a rule to try any dressing. In a salad, its taste will be balanced by other ingredients, so to understand what you got, it is better to dip a lettuce leaf in the dressing and taste it.

Before dressing the salad, mix all the ingredients again until emulsified - this is especially true if the ready-made dressing has had time to sit for a while. I usually make the salad dressing in a bowl and beat it with a fork until smooth, or you can make the dressing in a small jar - shake a few times and it's ready.

Do not dress the salad if you are not ready to serve it immediately - otherwise it will become very soggy, which is a spectacle. If you need to prepare the salad in advance, place all its ingredients in a bowl, prepare the dressing separately, and mix just before serving.

Most salad dressings will keep in the refrigerator for at least a few days. Hence the conclusion, even two: firstly, you can prepare the dressing “for future use”, and secondly, do not throw away the excess, you will need it later.

Well, now let's move on to talking about the main ingredients of salad dressings.

Main Ingredients

Oil

The basis of most dressings is vegetable (melted butter or rendered fat are used much less frequently, but still not so rare that they are not mentioned). Most often - olive: its soft, bitter taste goes equally well with vegetables, leaves, and everything else that you are used to putting in salads. Sunflower, mustard, pumpkin, sesame and other types of oil are appropriate, but they leave a more “aggressive” imprint on the taste of the dish - decide for yourself whether you need it or not. If, on the contrary, you need a delicate oil with almost no taste, grape seed oil will do. For salads, they usually use extra virgin oil, unrefined - in a word, one that is not suitable for frying, and vice versa.

Vinegar

Vinegar in salad dressings is responsible for the acidity and also for the formation of an emulsion, so that the dressing literally envelops every leaf of your salad. The most commonly used ones are white or red; in addition to them, balsamic (although it will paint your salad a not always unattractive dark color), sherry, cider (very similar to regular apple) and others are also suitable, and the use of flavored vinegars allows you to bring the number of possible combinations closer to infinity . Of course, synthetic vinegar is completely unsuitable here.

Juice

The juice of fruits, berries and even vegetables is also appropriate in salad dressings: for example, lemon (or lime) juice can replace vinegar (and I must admit, I like this option better), the juices of other citrus fruits or berries add their own piquant note. Use the rest as an unusual and exotic seasoning. The main thing is not to overdo it: you should hardly add more than 1 teaspoon of juice per serving of dressing, so the juice should initially have an intense and distinct taste. If your wild imagination tells you to add cucumber or celery juice to the dressing, ask her to listen to reason.

Additional Ingredients

Mustard

Mustard is one of the traditional ingredients of salad dressing. Most often, Dijon mustard is used (that is, not our eye-catching mustard, but the less spicy European one), but in some cases, grainy or even flavored mustard is appropriate. Makes the dressing a little thicker, adds spiciness and aroma. If you want to start with a classic combination, use 1 teaspoon mustard to 3 tablespoons olive oil and 1 tablespoon lemon juice. After this, you can move on to experiments.

Honey

It is especially good in those salads where the fifth taste () is found - in other words, if your salad contains dried meat, roast beef or mature cheese, it will benefit from honey. Use honey in small quantities, balancing any excess sweetness with lemon juice, and stirring the dressing until smooth.

Sauces

For example, soybean (by the way, goes well with honey), a few drops of which will give the taste of your salad a distinct Asian aroma. By experimenting with other ready-made sauces (Worcestershire being the most obvious, but not the only one), you may find your “secret ingredient” that will enhance the flavor of any dressing.

Yogurt

Yogurt (plain, of course, without additives) is an excellent base for salad dressing. It goes well with vegetables and herbs, and complements the taste of fish, seafood and meat. The slight sourness of yogurt allows you to create a taste different from that given by a dressing based on olive oil - however, if desired, yogurt and oil can be mixed, and this, you see, opens up considerable scope for creativity.

Sour cream

Sour cream, in my opinion, is a little less suitable for salad dressings than yogurt.

And it is used the same way. An exception is a summer salad made from fresh vegetables and herbs from the garden, where sour cream itself is a great dressing.

Finishing touches

Vegetables and fruits!)

Vegetables can be a component of both the salad itself (which is understandable) and the salad dressing. For example, quite often garlic is added to the dressing - crushed or finely chopped. In addition to (or instead of) it, you can use onion - Yalta or regular red onion, chopped and added to the dressing at the stage of mixing all its components. Other variations on the theme are spicy, seeds and nuts, pear, pomegranate seeds and so on. What stands out are dressings based on vegetables - say, baked eggplant or peppers pureed in a blender.

Greenery

Chopped fresh herbs will fit harmoniously into any dressing, you can be sure of that. Dill for salads with summer vegetables or fish, for tomatoes, cilantro for Asian-style salads, parsley, chervil and chives for everything. If you don't have fresh herbs, use dried ones, such as oregano.

Egg

Typically, the egg (or its yolk) is used as a starting point for creating mayonnaise and other sauces that are prepared using similar technology (for example, Hollandaise). But in some cases (see classic Caesar salad), the egg itself can play the role of salad dressing. Such are the things.

Spices

Spices are a necessary finishing touch to any dressing. At a minimum, your dressing should be seasoned with salt and black pepper; Among other spices, give preference to those that will not turn your salad into the dominance of a single taste.

Other

If you want to add something to the dressing that is not included in the list above, feel free to add it. For example, finely grated hard cheese like Parmesan, finely chopped bacon or more exotic ingredients may be just the building block that is missing in your constructor. And don't be afraid to experiment: one day, completely unexpectedly, I discovered that the ideal dressing for shrimp salad requires adding a spoonful of heavy cream.

Let your imagination run wild.

Add.

Stir.

Give it a try.

Refuel.

And serve it to the table.

There are hundreds of different salad dressings - from classic to the most exotic, but it’s not enough to prepare them correctly, you need to know which ones go with what. Many of the dressings, as salad sauces are now sometimes called, are universal, but some best emphasize and enhance the taste of certain products. We have selected options that are popular all over the world and clarified which dishes they are especially good in.

Universal salad dressings

Classic vinaigrette

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

Lemon-balsamic

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

Mediterranean

To a classic vinaigrette, add half a glass of crumbled feta cheese, a few sprigs of finely chopped parsley, 1 teaspoon of dried oregano and a plum tomato, cut into small cubes. Let it brew for a couple of hours. Ideal for any seafood salads.

Italian

Bake ½ cup pine nuts in the oven until golden brown, about 8 minutes, then set aside to cool. In a blender, combine 1 cup of basil leaves, roasted nuts and a clove of garlic, season with salt and ground black pepper. Gradually add 100 ml of olive oil and beat until smooth. You can replace the pine nuts with walnuts and the butter with yogurt for a “white and light” option.

"Caesar"

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

Dressings for summer salads with herbs

Citric

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

Poppy in Greek

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

"Bistro"

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

Spicy honey mustard

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

Sauces for warm and potato salads

Italian garlic

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

Italian creamy

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

Hungarian mixture

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

Dijon sconce

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

Dressings for pasta and rice salads

Shallot Vinaigrette

The classic vinaigrette recipe can be made milder and piquant by adding 2 tablespoons of chopped shallots and white vinegar instead of red.

Creamy balsamic

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

"Green Goddess"

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

"Thousand Islands"

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

Farmer's blue

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

Dressings for meat salads

Cowboy

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

Smoky Ranch

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

"Sesame"

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

Creamy curry

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

Fresh vegetables are a low-calorie source of vitamins and elements necessary for the human body. Nutrition will not be rational without including these products in the menu. Vegetable salads are popular all over the world, as they are healthy and tasty at the same time, and require a minimum of time to prepare. But they are not always prepared and eaten correctly. A salad dressing made from fresh vegetables needs a special one: it highlights the delicate taste of the products and makes them as healthy as possible.

Cooking features

Even a novice cook can wash, chop and mix fresh vegetables. But this mixture will turn into a salad only after it is seasoned with sauce. This ingredient plays a big role; it can make a snack taste good or taste bad, increase the benefits of a dish or make it harmful. Making a salad dressing may take even more time than preparing the main ingredients, but the results are worth it. To ensure that it always meets your expectations, you need to know a few rules for preparing salad dressings from fresh vegetables:

Fresh vegetables are valued for being rich in vitamins. Without being subjected to heat treatment, they retain maximum benefits. However, a number of elements are fat-soluble, these are vitamins A, E, K, D. Without fats, they are not absorbed by the body. Salad dressing made from fresh vegetables should be based on fatty foods: cream, sour cream, butter. Otherwise, you will get much less benefit from the snack than you could.
If you are watching your figure, do not put a lot of fatty foods in the sauce, and the dressing itself is enough to add just enough to cover the vegetables. The vegetables themselves do not have high energy value, but salad dressing can make a snack made from them high in calories.
You should not add a lot of spicy and strong-smelling ingredients to the salad dressing - they will clog the taste and aroma of the vegetables themselves. The sauce in the appetizer should not add salt.
Use only fresh, high-quality products to prepare the dressing, otherwise you will spoil the dish, making it, if not hazardous to health, then at least unpleasant to the taste.

Mayonnaise, which many people are used to dressing salads with, is not very suitable for snacking on fresh vegetables, as it has too strong a taste, high energy value and can be harmful. There are many alternative sauce recipes for dressing vegetable salads, which are gentler and healthier, and better harmonize with the taste of fresh vegetables. Be careful when choosing a dressing, and your fresh vegetable salad will turn out tasty and healthy.

Cream-based salad dressing for fresh vegetables

onion (preferably white) – 75 g;
butter – 20 g;
cream 33% fat – 100 ml;
filtered water – 50 ml;
olive oil – 100 ml;
ground white pepper - a pinch;
salt - to taste.

Cooking method:

Peel the onion and chop it using a grater, blender or meat grinder.
Melt the butter in a frying pan, add onion puree, stir, and simmer for 2-3 minutes.
Add spices and water. Add salt to taste. Simmer until the water in the pan has evaporated by at least half.
Pour in olive oil, mix thoroughly.
After 2 minutes, pour in the cream, whisk and leave on the heat for another 1-2 minutes.
Transfer the sauce to a blender bowl and blend to obtain a smooth consistency.

A delicate sauce with a creamy structure based on cream will give the salad pleasant creamy notes and a delicate taste. Vegetables will digest well with it. This version of salad dressing belongs to French cuisine, which is famous for its sauces.

Fresh vegetable salad dressing based on orange juice

oranges – 0.5 kg;
pumpkin seeds (hulled) – 50 g;
olive oil – 320 ml;
brown sugar – 5 g;

Cooking method:

Wash and dry the fruit. Cut them into 2 parts and squeeze out the juice. It is better to use a special citrus juicer to maximize the yield of the drink.
Grate the zest from one fruit.
Clean the pumpkin seeds.
Fry them in one spoon of vegetable oil.
Add sugar and zest, pepper. Fry everything together for a couple of minutes.
Pour in freshly squeezed orange juice and wait until it starts to boil.
Pour olive oil into a mixing container and add the contents of the pan. Whisk.

Before using the salad dressing, let it cool to room temperature. This dressing will transform the taste of a familiar snack, enriching your menu with new dishes. The benefits of vegetables will be complemented by the benefits of fruits.

Fresh vegetable salad dressing based on balsamic vinegar

balsamic vinegar – 50 ml;
olive oil – 40 ml;
honey – 10 ml;
cloves – 1 pc.

Cooking method:

Melt honey and mix it with vinegar.
Pour the mixture into the frying pan, throw the cloves into it. Simmer over low heat until the volume of the mixture is reduced by half.
Combine with chilled olive oil and whisk.

The cloves must be removed from the sauce before dressing the salad; they are only needed to give the sauce a spicy aroma. If the appetizer includes fresh herbs and tomatoes, then the dressing prepared according to this recipe will suit perfectly.

Fresh vegetable salad dressing based on lemon and olive oil

olive oil – 100 ml;
lemon – 1 pc.;
ground black pepper - a pinch;
dried Italian herbs – 5 g;
salt - to taste.

Cooking method:

Wash the lemon, blot it with a napkin, squeeze the juice out of it.
Add salt, pepper, herbs. Stir.
Combine with olive oil and whisk until smooth.

Dried Italian herbs in this recipe can be replaced with fresh basil, taking 20 g of it. If desired, you can add a pinch of lemon zest to the sauce to give the dish a unique aroma. This is one of the most common recipes for seasonal vegetable salad dressing. The sauce is popular due to its versatility.

Fresh vegetable salad dressing with yolk and mustard

vegetable oil (olive, sunflower or other) – 60 ml;
chicken egg – 1 pc.;
apple cider vinegar (6 percent) – 100 ml;
sugar – 5 g;
salt - to taste;
table mustard – 5 ml;
ground black pepper - a pinch.

Cooking method:

Boil the egg hard. Once cooled, peel. Cut into two parts, remove the yolk.
Place the yolk in a bowl and mash it with a fork.
Add mustard, grind the yolk along with it.
Add salt, pepper, sugar. Rub again.
Pour in oil and vinegar. Whisk to obtain a homogeneous mixture.

The salad dressing made according to this recipe is universal, but it harmonizes especially well with a salad that includes tomatoes or radishes.

Yogurt-based fresh vegetable salad dressing

unsweetened yogurt – 0.25 l;
lemon juice – 40 ml;
honey – 10 ml;
table mustard – 5 ml;
grated orange zest – 5 g.

Cooking method:

Squeeze the juice from the lemon, melt the honey to a liquid consistency. Stir.
Add mustard and orange zest. Stir.
Combine the resulting mixture with yogurt. Whisk with a whisk or blender until the sauce has a uniform consistency.

Yogurt sauce is suitable for any salads made from fresh vegetables, but snacks containing cucumbers, dill, and parsley are especially tasty with it. If mushrooms are included in the salad recipe, it is also better to give preference to this version of the sauce.

A simple recipe for fresh vegetable salad dressing

lemon juice or white wine vinegar (3 percent) – 60 ml;
olive or other vegetable oil – 40 ml;
salt, ground black pepper - to taste.

Cooking method:

Combine lemon juice or vinegar with oil.
Add salt and pepper.
Beat well with a whisk.

This dressing is suitable for both fresh and boiled vegetables. It is often called vinaigrette.

There are many options for dressing salad from fresh vegetables. They are based on yogurt, sour cream, olive oil or cream. It is almost necessary to add an ingredient that gives the dressing sourness, most often vinegar or lemon juice. Preparing most sauces does not require much skill and does not take much time. A properly selected dressing will not only improve the taste of the salad, but also make it more healthy.