Slightly Creamier Sunday Salad Dressing Food

CREAMY BALSAMIC DRESSING

Creamy Balsamic Dressing image

This creamy balsamic dressing works really well on cucumber salad, but you can use it on any type of mixed green salads as well.

Provided by Ursel

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

4 tablespoons balsamic vinegar
4 tablespoons canola oil
2 teaspoons white sugar
1 teaspoon salt
1 clove garlic clove, pressed
4 tablespoons heavy cream

Steps:

Combine balsamic vinegar, oil, sugar, salt, and garlic in a cup and mix well. Stir in cream and mix well.

Nutrition Facts : Calories 194 calories, Carbohydrate 5.1 g, Cholesterol 20.4 mg, Fat 19.5 g, Protein 0.4 g, SaturatedFat 4.5 g, Sodium 591 mg, Sugar 4.3 g

LITTLE WEDGE SALAD WITH SOUR CREAM DRESSING

Little Wedge Salad with Sour Cream Dressing image

Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.

Provided by Molly Baz

Categories Bon Appétit Salad Salad Dressing Lettuce Avocado Chive Sour Cream Mayonnaise Lemon Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian

Yield 4 servings

Number Of Ingredients 13

Ingredients

For the Sour Cream Dressing:
3/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, finely grated
2 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
For the salad:
1 head of iceberg lettuce (about 1 lb.)
2 avocados, halved and cut into wedges
1 Tbsp. fresh lemon juice
1 small bunch chives, cut into 1" pieces

Steps:

For the Sour Cream Dressing:
Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
For the salad:
Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

BEAN AND YOGURT CAESAR SALAD DRESSING

Bean and Yogurt Caesar Salad Dressing image

Lisa Feldman's bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don't like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.

Provided by Martha Rose Shulman

Time 5m

Yield 1 cup, about (about 6 to 8 servings)

Number Of Ingredients 11

Ingredients

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 anchovy fillet
1 teaspoon Worcestershire sauce (more to taste)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan

Steps:

Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

BASIC SUNDAY-SALAD DRESSING

Basic Sunday-Salad Dressing image

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

Ingredients

2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 shallot, minced
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper

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

LEMONGRASS DRESSING

Lemongrass Dressing image

Provided by William Norwich

Categories condiments, project

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 7

Ingredients

10 leaves fresh mint, chopped
1 stalk lemongrass, trimmed, inner portion thinly sliced
1 cup rice vinegar
2 1/2 tablespoons sugar
2 tablespoons Thai fish sauce
1 1/2 teaspoons soy sauce
3/4 teaspoon crushed red-pepper flakes

Steps:

Combine all ingredients in a bowl and stir until sugar dissolves.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams

ITALIANATE SUNDAY-SALAD DRESSING

Italianate Sunday-Salad Dressing image

All vinaigrettes are 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.

Provided by Sam Sifton

Categories easy, quick, weekday, condiments

Time 5m

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 tablespoon lemon juice
2 tablespoons good-quality balsamic vinegar
1 clove garlic, minced
Scant handful basil leaves, chopped
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt
freshly ground black pepper

Steps:

Combine the lemon juice, vinegar and garlic in a small bowl. Add the basil and stir to combine. Slowly whisk in the olive oil until the dressing emulsifies. Add the cheese and whisk again. Season to taste. Whisk again before dressing salad.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 100 milligrams, Sugar 1 gram