2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The main rule when flavoring salads is to do it immediately before consumption. In this article you will find 5 appetizing ways to flavor salads.
1. Ranch dressing
The first dressing is creamy and easy to prepare. 3-4 tablespoons of it are enough to flavor a salad. You need 2 tablespoons well-beaten whey, 1 tablespoon mayonnaise, salt, freshly ground black pepper and optionally ½ teaspoon rice vinegar, 1/4 teaspoon garlic powder, 1-3 tablespoons finely chopped fresh onion, mint, and / or parsley. Mix everything well and leave in the refrigerator for 3 days before use.
2. Italian dressing
3-4 tablespoons are used to flavor the salad. To prepare it, you need 1 cup of olive oil (maybe rapeseed oil); 1/4 cup white wine vinegar, 2 tablespoons red wine vinegar; 1 large clove of garlic (pressed), 2 tablespoons finely chopped shallots (a type of onion, you can also use plain); 2 tablespoons finely chopped paprika; 2 tablespoons Dijon mustard; 1 teaspoon honey; 1 teaspoon salt (or more, to your liking), 1/4 teaspoon dried oregano, 1/4 teaspoon dried marjoram; a pinch of paprika (hot, flaky), freshly ground black pepper to taste. Mix all ingredients in a jar. Stir until a homogeneous mixture is obtained. Closed dressing can stay in the refrigerator for several weeks.
3. Caesar dressing
For a bowl of sauce you need: 5 fillets of anchovies, 3 cloves of garlic (chopped), 1 teaspoon of freshly ground black pepper, 1/4 cup of lemon juice, 2 tablespoons of sherry or red wine vinegar, 1 tablespoon of mustard, 1 / 2 cups cold pressed olive oil and 1/2 cup grated Parmesan cheese.
In a mortar, mash the anchovy fillets with garlic and pepper. Add the lemon juice, vinegar and mustard. Then add olive oil and parmesan and season to taste. You can also mix everything in a blender. Refrigerate in a sealed container for one week before use.
4. Dressing with blue cheese
It is prepared from a bowl of crushed blue cheese, 1/4 teaspoon sour cream, 1/4 cup whey, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, salt and pepper to taste. Consecutively, all the ingredients are mixed and placed in the refrigerator for a week.
5. Balsamic vinaigrette
For about a glass you need ¾ a glass of extra virgin olive oil, 1/4 cup of balsamic vinegar, salt, freshly ground black pepper. Optionally, you can add a tablespoon of mustard, chopped onions, crushed garlic, crushed herbs, a teaspoon of dried herbs, a tablespoon of honey or brown sugar.
Put everything in a jar and shake until the ingredients are kneaded. If you do not add fresh products, the dressing can last up to a week out of the refrigerator. Shake the mixture well before each flavoring.
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Potatoes provide a lot of nutrients to our daily menu. When cooked, we can use them as a side dish or for a potato salad. It is not difficult to boil potatoes and you probably do it the same way, every time. Next time, try another one, because there are several ways to cook potatoes.
Marinated Onions Flavor Salads
Ventilate the room where you store onions every day. You can arrange it in porous fabric bags or arrange it beautifully on a shelf. If you want to make pickled onions, you will get a tasty and useful product without a specific smell. Small bulbs are marinated.
How To Properly Flavor Salads
Improper flavoring of salads with heavy and unhealthy dressings poses a risk to your stomach and health. Therefore, be careful what sauces you buy from the commercial network or, in the best case, prepare them yourself. The first step in flavoring a mix of products is salt.
Flavor The Salads With Mint
Mint gives a very fresh taste to salads, but since it is an extremely fragrant spice, it is desirable not to overdo it. If you put too much, you risk the salad to have only the aroma of mint. The spice is extremely suitable for salads with beans and potatoes.
What Are The Five Most Delicious Salads In The World?
Summer is ahead of us again, and with the onset of the hottest time of the year, our food preferences cannot help but change. If during the other seasons our table was attended mainly by fatty meats, pasta and heavy dishes, then in the summer our diet is much lighter and contains mostly fresh foods of plant origin.
