It is no secret that it is salad dressing that makes it possible to bring together the taste qualities of several components, making 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. And yet it is she who gives the dish an exquisite 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, various variations were used to dress salads. 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 seasoning your salad with a fermented milk product, you can avoid unpleasant bloating and seething in your 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 at 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. spoon
• brown sugar 1 teaspoon
• piece of black pepper

Cooking:

Mix all the ingredients with water in a Pyrex vessel, stir until you get a 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:

1. Grind cottage cheese with a wooden spoon.
2. 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.
3. 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 black ground pepper 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 mixer until homogeneous mass, cleaning the walls 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:

Remove skin from cucumber and grate 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 a 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!

Thanks to this dressing, the salad will acquire a brighter and more unique taste. And it only takes 10 minutes to prepare.

Ingredients

We take half a glass vegetable oil, one lemon and a small amount of sugar, black pepper, salt, mustard.

Cooking

1. Pass the lemon juice through a sieve.
2. Take a funnel and use it to pour the juice into the bottle. This is where we put all the other ingredients.
3. Close and mix everything thoroughly.

4. Salad dressing of greens and yogurt

This dressing is a good alternative to the traditional mayonnaise and butter commonly used in salad dressings. It is prepared quickly - in just 5 minutes. You can use any greens. Once cooked, it can be stored in the refrigerator for several days. The main thing is to use clean dishes for storage.

Ingredients

The list of ingredients below includes a variety of herbs. They can always be replaced if desired. So, to prepare a dressing based on fermented milk products, you need to take half a glass of sour cream and yogurt, a couple of garlic cloves, one teaspoon of wine vinegar, salt and mustard, six fresh basils, a bunch of parsley, green onions (4 pcs.), a bunch of fresh dill, as well as a teaspoon of Provence herbs and a mixture of peppers. And all this will still need to be salted. The amount of salt depends on taste preferences.

Cooking

1. My greens. We remove the thick stems, and dry what remains.
2. Chop the onion with a knife.
3. We rub the garlic on a grater, and squeeze the resulting slurry.
4. We put dairy products, basil, parsley, dill, Provencal herbs, peppers and crushed chopped garlic into a blender. All this is crushed with a knife attachment.
5. After the subsequent addition of vinegar, mustard and onions, salt the mixture and beat in a blender.
6. Now it remains only to check whether the dressing turned out to be salty enough. If there is enough salt, then you can season the salad.

5. Diet salad dressing based on yogurt

Prepared in just 10 minutes with low-calorie ingredients, this dressing is a great addition to any salad and enhances its flavor.

Ingredients

You will need a glass of yogurt, 3 tbsp. l. liquid honey, 1 tbsp. l. lemon juice, as well as a couple of small spoons of French mustard, half a teaspoon lemon peel and a quarter teaspoon of salt.

Cooking

1. Put yogurt on a plate, then mustard.
2. Grinded zest and lemon juice are added to the total mixture.
3. We also pour honey here.
4. Salt and mix well.

6. Mushroom dressing with olive oil

This dressing can be used not only for salads, but also for soups. In any case, the dish will acquire a delicious mushroom taste.

Ingredients

All you need is some mushrooms and olive oil. For 15 g of mushrooms, you need to take 150 ml of oil.

Cooking

1. Grind the mushrooms in a blender until a mushroom gruel forms. Pieces that will be poorly ground should be removed.
2. Now we take any container in which it will be convenient to shake. A plastic bottle works best for this.
3. Pour the ground mushrooms into this bottle, and then pour the oil into the same place.
4. There should be at least some space left in the container. So the ingredients will be better shaken.
5. Shake for a few minutes.

Important! The resulting dressing should be stored in a cool place with low humidity. And shake well before use.

7. Sauce of two types of cucumbers

This sauce is delicate in taste, but at the same time it has a spicy spicy taste. It only takes a quarter of an hour to cook. It can be used not only as a dressing, but also as an independent dish.

Ingredients

You will need 6 tablespoons of mayonnaise, 4 tablespoons of sour cream, a couple of fresh ones, as well as a couple of pickled cucumbers, a couple of cloves of garlic and some greens. And, of course, we must not forget the salt.

Cooking

1. My cucumbers.
2. We clean the garlic.
3. Wash and dry the greens, and then chop them.
4. We rub the cucumbers on a grater, and then squeeze the resulting slurry a little to remove the juice. There is no need to press too hard.
5. Mayonnaise mixed with sour cream.
6. Pour greens and garlic pressed through a press into the resulting mixture.
7. It remains only to add cucumber gruel, and the seasoning is ready.

8. Thick homemade mayonnaise

And here is another recipe for making homemade mayonnaise. All it takes is 4 ingredients and 5 minutes of your time.

Ingredients

You need to take one egg, a glass of vegetable oil, a little salt and vinegar.

Cooking

1. All ingredients are placed in one half-liter jar.
2. Beat with a blender until a thick white mass is formed.

9. Mustard-honey sauce

This sauce will transform any salad. It also goes well with meat dishes. This dressing is much tastier than regular mayonnaise, especially store-bought.

Ingredients

It will take three tablespoons of mustard, one tablespoon of honey and 2 tablespoons of lemon juice and olive oil.

Cooking

1. In one bowl, mix honey and mustard.
2. Pour in the oil in a thin stream while stirring.
3. And then pour in the lemon juice and mix everything again.
4. We place it in the refrigerator, and in a few minutes the dressing will be ready for use.

10. Caesar sauce

This sauce gives the taste of salad piquancy and tenderness. It can also be served with meat dishes. It only takes half an hour to prepare.

Ingredients

You need to take 60 g of anchovy fillets, a couple of cloves of garlic, three eggs, a teaspoon of Dijon mustard, two tbsp. spoons of parmesan, lemon juice, olive oil, half a glass of sunflower oil. It will also need a little salt and pepper.

Cooking

1. Cut the anchovy fillet and garlic into small pieces.
2. Whisk the yolks in a separate bowl.
3. Add a spoonful of mustard to the beaten yolks and mix.
4. Add anchovies and garlic to the mixture.
5. Pour in lemon juice.
6. Stirring constantly, pour in olive oil, and after it - vegetable oil.
7. Add the grated parmesan to the mixture.
8. Salt, pepper and mix.

Conclusion

The dressing plays a very important role in creating the taste of the salad. She can make even the simplest dish, consisting of just a couple of ingredients, special. You can't do without salad dressing when cooking. festive dishes. Usually, mayonnaise, butter, yogurt, sour cream act as the basis for dressing.

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

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

AVOCADO SAUCE

Products:

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

Instructions:

Combine all of the above ingredients and puree them in a blender. Put the resulting mass in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad, add dressing to the salad just before serving and mix.

HONEY DRESSING

Products:

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

Instructions:

Mixing vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. Dressing salads from cabbage, beets, carrots.

MINT DRESSING

Products:

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

Instructions: Grind finely chopped mint with sugar, mix with vinegar and add water. Let it brew for 2-3 hours. Refueling green salad, salad from fresh cucumbers. If necessary, add salt to the salad when it is already laid out on plates. Right before a meal.

ITALIAN REFILLING

Products:

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

Instructions:

Shake all ingredients in a tightly sealed container. Shake again just before use.

HORSERADISH SAUCE WITH VINEGAR

Products:

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

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

MAYONNAISE HOME

Products:

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

Instructions: Pour raw egg yolks into a porcelain or faience cup, salt and mix with a whisk or spatula. Then, in small portions (a teaspoon), pour in the vegetable oil, each time thoroughly mixing it with the yolks. When a thick homogeneous mass is obtained from the butter and yolks, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For a spicier taste, you can add 1/4 teaspoon of ready-made mustard to the sauce, which must be mixed with the yolks before dressing the sauce with oil.
Mayonnaise is seasoned with salads and vinaigrettes, served with boiled and fried meat and fish cold dishes.

GILLING MUSTARD

Products:

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

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

MUSTARD SAUCE WITH CAPERS

Products:

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

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

CLASSIC SALAD DRESSING

Products:

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

Instructions:

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

LEMON HONEY SALAD DRESSING

Products:

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

Instructions:

In a small bowl, using a fork or mixer, beat the lemon juice, honey and vinegar until smooth. Salt. This sweet and sour sauce pairs well with Chinese-style salads that include shrimp or chicken pieces.

CAESAR SAUCE

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

Stir and beat with a whisk, gradually adding olive oil, about one hundred milliliters (half a glass).
Beat the dressing until the sauce thickens.
For an amateur, you can add a little vinegar to this sauce, but it seems to me that lemon is enough.

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

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

3 option

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

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

4 option

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

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

SAUCE ON YOGHURT

Products:

natural yogurt without additives 150g.,
2 tbsp lemon juice
1 tbsp olive oil
salt, pepper, be sure to greens.

Instructions:

Whisk. Great with green salads.

FUEL RANCH

Products:

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

Instructions:

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

FRENCH REFILLING

Products:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (red onion can be substituted), finely chopped
1 tbsp honey
1.5 tsp spicy grain mustard
1-1.5 tsp fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp lemon juice

Instructions: Place chopped onion in a deep bowl, add balsamic vinegar. Gradually add the olive oil, immediately stirring with a whisk - this will combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Place in the refrigerator for several hours. This dressing will keep for several days. french dressing with balsamic vinegar has a more delicate, mild flavor than regular French dressing,

SESAME AND GINGER DRESSING

The sweet-spicy flavor of this Asian-inspired dressing comes from rice vinegar. If you are using regular rice vinegar, then you will need to add something sweet of your choice to it.
Products:

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

Instructions:

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

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

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

Salad Dressing No. 1

Ingredients:

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

Cooking:

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

2. Grind the garlic in a mortar into a paste. With a whisk, mix the oil with the rest of the dressing ingredients.

Salad Dressing No. 2

Ingredients:

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

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.

Salad Dressing No. 3

Ingredients:

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

Cooking:

Mix all ingredients.

Salad Dressing No. 4

French Balsamic Vinaigrette Dressing

Ingredients:

1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
1 small shallot (red onion can be substituted), finely chopped
1 tbsp honey
1.5 tsp spicy grain mustard
1-1.5 tsp fine salt (or to taste)
0.5 tsp freshly ground black pepper
2 tbsp lemon juice

Cooking:

Place chopped onion in a deep bowl, add balsamic vinegar. Gradually add the olive oil, immediately stirring with a whisk - this will combine the vinegar and oil into a creamy dressing. Add the rest of the ingredients. Place in the refrigerator for several hours. This dressing will keep for several days.

Salad Dressing No. 5

Ingredients:

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

Cooking:

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

Salad Dressing No. 6

Ingredients:

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

Cooking:

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

Salad Dressing No. 7

Ingredients:

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

Cooking:

In a bowl, whisk together the olive oil, apple cider vinegar, basil, and garlic. Cool down.

Salad Dressing No. 8

Ingredients:

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

Cooking:

Blend all ingredients in a blender or processor until smooth.

Salad Dressing No. 9

Ingredients:

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

Cooking:

Salad Dressing No. 10

Ingredients:

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

Cooking:

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

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 a huge number of variations for all occasions - natural yogurt and fresh kefir even the usual salad will be made to “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 cider 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, lettuce, bell pepper, radish. If you experiment with spices and fragrant herbs, then there are even more options for such salad dressings. Any low-fat cheese is suitable for dressing - 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.

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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

- a large 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 greens

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.

Such a light cucumber sauce is 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 using fresh ginger root, 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 your favorite Herring Under a Fur Coat salad. 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 salted and canned fish and seafood, beef and potato salads, vegetable salads and snacks. This 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.

In fact 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!