ÒNO
MORE BORING SALAD DRESSINGS, PLEASEÓ
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 mixing them into 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 Tbsp honey,
favorite
jam or jelly for a sweet and fruity
flavor
To
give a tangy sweet flavor- add 3-4 Tbsp. orange juice or 2Tbsp. 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- Tbsp. 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
Tbsp. olive oil
2
Tbsp. Dijon or other brown mustard
4
Tbsp. 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
Tbsp. sour cream, mayonnaise or ¼ cottage cheese (optional)
2-3
Tbsp. 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 brings the
flavors quickly but certainly is not necessary. Tomato paste goes well in any
vinaigrette if a red dressing are preferred. More salt or sugar may be needed.
ItÕs such fun when guests ask ÒMy I take the rest of the dressing home?Ó Till
next time, Rebecca