Salad dressings for making yummy and creative Salads

Salad Dressings

Salad Dressings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The most important part of a salad is the dressing. It’s all very well saying everyone needs to eat more salad, fruit and veggies (it’s true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it rather than feel you have to. The other good news is that your body can absorb far more of the nutrients from salads because of the presence of oil and acid in the dressing. So dressings give you the double whammy of being a healthy benefit and also delicious! Don’t drown your salads in dressing, though – remember, a little goes a long way – and always dress them at the last minute before serving.

Approx time: All 4 dressings take about 10 mins to make

Level of Difficulty: Easy

Method

I like to make my dressings in jam jars because it’s so easy to see what’s going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge. With the exception of the yoghurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.

French dressing:
Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Yoghurt dressing: 
Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Lemon dressing: 
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well

Balsamic dressing: 
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Ingredients

 

For French Dressing

  • ¼ clove garlic
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white or red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Yoghurt Dressing

  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Lemon Dressing

  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of

For Balsamic Dressing

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

 

 

 

Low Calorie Salad with Mint Dressing

Low Calorie Salad with Mint Dressing

Please refer to the link for more information about the recipe-

http://www.jamieoliver.com/recipes/print/288