Fresh vegetables are a low-calorie source of vitamins and essential elements for the human body. Meals will not be rational without the inclusion of these products in the menu. Vegetable salads are popular all over the world, since they are healthy and tasty at the same time, they require a minimum of time for their preparation. But they do not always cook and eat properly. A salad dressing made from fresh vegetables needs a special one: shading the delicate taste of the products and making them as healthy as possible.
Cooking Features
Even a novice cook can be able to wash, chop and mix fresh vegetables. But this mixture will turn into a salad only after it is dressed with sauce. This ingredient plays a big role, it can make the appetizer tasty or tasteless, increase the benefit of the dish or make it harmful. The creation of a salad dressing may take even more time than preparing the main ingredients, but the result is worth it. So that it always meets your expectations, you need to know a few rules for preparing fresh vegetable salad dressings:
- Fresh vegetables are valued for being rich in vitamins. Without being heat treated, they retain maximum benefit. However, a number of elements belong to fat-soluble vitamins A, E, K, D. Without fats, they are not absorbed by the body. The basis of dressing for a salad of fresh vegetables should be fatty foods: cream, sour cream, butter. Otherwise, the benefits of snacks you get a lot less than they could.
- If you follow the figure, do not put fatty foods in the sauce a lot, and the dressing itself is enough to put just as much as you need to cover the vegetables. Vegetables themselves do not have a high energy value, but salad dressing can make a snack of them high-calorie.
- You should not add to the salad dressing a lot of spicy and strongly smelling ingredients - they will clog the taste and aroma of the vegetables themselves. The sauce in the appetizer should not solo.
- Use only high quality fresh food for cooking, otherwise you will spoil the dish, making it, if not dangerous to health, then at least unpleasant to the taste.
Mayonnaise, which many used to season salads, is not very suitable for snacks made from fresh vegetables, as it has a very pronounced taste, high energy value and can be harmful. There are many alternative recipes for dressing vegetable salads, which are softer and healthier, in harmony with the taste of fresh vegetables. Be attentive to the choice of dressing, and a salad of fresh vegetables will make you tasty and healthy.
Dressing for fresh vegetable salad based on cream
Composition:
- onions (preferably white) - 75 g;
- butter - 20 g;
- cream with fat content of 33% - 100 ml;
- filtered water - 50 ml;
- olive oil - 100 ml;
- white ground pepper - a pinch;
- black ground pepper - a pinch;
- salt - to taste.
Method of preparation:
- Peel the onion and chop it with a grater, blender or meat grinder.
- In a frying pan, melt the butter, put onion puree into it, stir, then on the fire for 2-3 minutes.
- Add spices and water. Salt to taste. Simmer until the water from the pan is at least half evaporated.
- Pour in olive oil, mix thoroughly.
- After 2 minutes, pour in the cream, whisk and leave on the fire for another 1-2 minutes.
- Put the sauce in the bowl of the blender, whisk to obtain a smooth consistency.
Delicate creamy cream-based sauce will give the salad a nice creamy flavor, delicate flavor. Vegetables with him digest well. This version of salad dressing refers to the French cuisine, which is famous for its sauces.
Fresh orange salad dressing based on orange juice
Composition:
- oranges - 0, 5 kg;
- pumpkin seeds (peeled) - 50 g;
- olive oil - 320 ml;
- brown sugar - 5 g;
- black ground pepper - a pinch.
Method of preparation:
- Wash and dry the fruit. Cut them into 2 parts, squeeze the juice. It is better to use a special citrus juicer to maximize the output of the drink.
- Rub the zest from one fruit.
- Peel pumpkin seeds.
- Fry them in one spoonful of vegetable oil.
- Add sugar and zest, pepper. Fry it all together for a couple of minutes.
- Pour freshly squeezed orange juice, wait until it starts to boil.
- Pour olive oil into the mixing bowl, add the contents of the pan. Whisk with a whisk.
Allow the sauce to cool to room temperature before using the salad dressing. Such a dressing will change the taste of a familiar snack, enriching your menu with new dishes. The benefits of vegetables with it will be complemented by the benefits of fruits.
Salad from fresh vegetables based on balsamic vinegar
Composition:
- balsamic vinegar - 50 ml;
- olive oil - 40 ml;
- honey - 10 ml;
- Carnation - 1 pc.
Method of preparation:
- Melt the honey and mix it with vinegar.
- Pour the mixture into the pan, throw a clove into it. Boil over low heat until the volume of the mixture is reduced by half.
- Combine with chilled olive oil, whisk together.
The cloves from the sauce must be removed before dressing the salad, it is only needed to give the sauce a spicy flavor. If the composition of the snack includes fresh greens and tomatoes, then the dressing prepared according to this recipe will fit perfectly.
Salad of fresh vegetables based on lemon and olive oil
Composition:
- olive oil - 100 ml;
- lemon - 1 pc .;
- black ground pepper - a pinch;
- dried Italian herbs - 5 g;
- salt - to taste.
Method of preparation:
- Wash lemon, blot with a napkin, squeeze juice out of it.
- Add salt, pepper, herbs. Stir.
- Combine with olive oil and whisk until a homogeneous composition.
Dried Italian herbs in this recipe can be replaced with fresh basil, taking it in an amount of 20 g. If desired, you can add a pinch of lemon peel to the sauce to give a unique flavor to the sauce. This is one of the most common salad dressing recipes for seasonal vegetables. The sauce is popular for its versatility.
Salad of fresh vegetables with yolk and mustard
Composition:
- vegetable oil (olive, sunflower or other) - 60 ml;
- chicken egg - 1 pc .;
- apple cider vinegar (6%) - 100 ml;
- sugar - 5 g;
- salt - to taste;
- table mustard - 5 ml;
- black ground pepper - a pinch.
Method of preparation:
- Egg boil hard boiled. Cool, clean. Cut into two parts, remove the yolk.
- Put the yolk in a bowl, mash it with a fork.
- Add mustard, pound the yolk with it.
- Pour salt, pepper, sugar. Pound one more time.
- Pour in oil and vinegar. Whisk with a whisk to obtain a uniform composition.
Salad dressing made according to this recipe is universal, but it is especially well in harmony with the salad, which consists of tomatoes or radishes.
Yogurt Based Fresh Vegetable Salad Dressing
Composition:
- unsweetened yogurt - 0, 25 l;
- lemon juice - 40 ml;
- honey - 10 ml;
- table mustard - 5 ml;
- grated orange peel - 5 g.
Method of preparation:
- Squeeze juice out of lemon, melt the honey to a liquid consistency. Stir.
- Add mustard and orange zest. Stir.
- Combine the resulting composition with yogurt. Beat with a whisk or a blender so that the sauce has a uniform consistency.
Yoghurt sauce is suitable for any salad with fresh vegetables, but especially tasty snacks are obtained with cucumbers, dill, and parsley. If mushrooms are included in the salad recipe, it is also better to give preference to this variant of the sauce.
A simple recipe for a salad of fresh vegetables
Composition:
- lemon juice or white wine vinegar (3 percent) - 60 ml;
- olive or other vegetable oil - 40 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Combine lemon juice or vinegar with oil.
- Add salt and pepper.
- Whisk well.
This dressing is suitable for both fresh and boiled vegetables. Often it is called the vinaigrette.
Options for dressing for a salad of fresh vegetables, there are many. The basis for them are yogurt, sour cream, olive oil or cream. Almost necessarily add the ingredient that gives the station a sour taste, most often vinegar or lemon juice. The preparation of most sauces does not require great skill and does not take much time. Properly selected dressing will not only improve the taste of the salad, but also make it more useful.
