No more boring salad
dressingsÉ please
Summer is salad season and
these days just about any fruit, vegetable, nut, grain, fish, meat or cheese,
or combination thereof can be found lying on a bed of greens just waiting to
tantalize and surprise. The best salads have a combination of colors and
textures as well as flavors. I
like to arrange my chosen vegetables in groups rather than tossing them on a
bed of greens in a large shallow pasta bowl. This not only adds color and
definition it allows my guests a choiceÉso if someone doesnÕt like onion or
cucumber, no problem.
What a shame to offer up
wonderful fresh ingredients and then smother it with a bottled dressing,
especially when homemade salad dressings are inexpensive and so easy to
prepare. I would venture to say that most cooks no matter how modest the skill
or bare the cupboard has the ingredients for a fresh and tasty homemade salad
dressing.
Here are some very easy
dressings with variations that will please any salad lover.
Basic Vinaigrette
1 cup olive oil
4-5 Tbs. red wine, balsamic,
or apple cider vinegar
½ - 1 tsp salt
1-2 medium cloves of garlic
minced or garlic powder
Combine in a jar, cover
tightly and shake
Vinaigrette variations: instead of garlic use Mrs. Dash or other favorite
spice mixtures.
If your salad requires a
sweeter dressing or is just desired add 1-3 Tbs honey or favorite
jam or jelly for a sweet and fruity flavor
To give a tangy or sweet
flavor- add 3-4 Tbs. orange juice or 2Tbs. grated lemon rind
Fresh herbs give a spicier deeper
flavor- add dried or fresh (finely chopped) basil, dill
chives or thyme
For creamy vinaigrettes add
2- Tbs. mayonnaise, sour cream, or yogurt
To add a nutty flavor use
¾ olive oil and ¼ nut oil
Sweet or Tart Mustard
Dressings
6-7 Tbs. olive oil
2 Tbs. Dijon or other brown
mustard
4 Tbs. red wine, balsamic or
apple cider vinegar
2 tsp. real maple syrup or
honey- more if desired
Salt and pepper to taste
For a milder mustard flavor
add one raw egg, preferably organic
Low fat Ranch Dressings
1 c buttermilk
2-3 Tbs. sour cream,
mayonnaise or ¼ cottage cheese (optional)
2-3 Tbs. dried onion flakes
¼- ½ tsp salt-
to taste
1 tsp. lemon juice
Generous portion of black
pepper
Ranch variations:
Add ½ crumbled blue or
Roquefort cheese
For creamy garlic add 1-2
cloves crushed finely minced garlic
Add both for garlic blue
I prefer to mix my dressings
in a blender of food processor; it marries the flavors quickly but certainly is
not necessary. Tomato paste goes well in the vinaigrettes if red dressings are
preferred. More salt or sugar may be needed. ItÕs such fun when guests ask ÒMy
I take the left over dressing home?Ó Till next time, Rebecca