Basic Sunday Salad Dressing Food
SIMPLE SALAD DRESSING
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories condiment
Time 5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Smash the garlic clove with the back of a knife. Add garlic to the other ingredients in a jar or other airtight container. Cover, shake well and serve. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 80 calorie, Fat 9 grams, SaturatedFat 1 grams, Sodium 25 milligrams, Carbohydrate 1 grams, Protein 0 grams
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
SLIGHTLY CREAMIER SUNDAY-SALAD DRESSING
The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we're sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life's great pleasures.
Provided by Sam Sifton
Categories easy, quick, weekday, condiments, dips and spreads
Time 5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams
BASIC SUNDAY-SALAD DRESSING
Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed. Dressing advice: Whisk a lot. Start with vinegar and the flavors you're adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while. And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.)
Provided by Sam Sifton
Categories easy, quick, weekday, condiments
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams
EASY SALAD DRESSING
This is my basic salad dressing formula with only 4 ingredients. You can switch out the types of vinegar or oil and add fresh herbs to spruce it up, but it tastes great as it is, as well.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Stir together oil, vinegar, sugar, and salt.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 2.1 g, Fat 28 g, SaturatedFat 2.1 g, Sodium 581.4 mg, Sugar 2.1 g
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