Salad Dressing

Presentation of the food makes it more appealing and appetizing. Dressing up the salad lends it a wholesome appearance and also adds to the taste factor in a simple salad. Salad dressing options can make a fun meal out of boring salads. Look for ways to dress up your salads innovatively. Check out low fat salad dressing options. We bring you simple salad dressing recipes.

Concept of salad dressing

Salad dressing concepts vary from region to region. In North America there are plenty of commonly used salad dressings. Crème fraiche is the most commonly used dressing in Denmark. Mayonnaise is largely used as dressing in Russia and Eastern European countries while vinaigrettes are used in Southern European countries. Mayonnaise and mayonnaise-based dressings are popular salad dressings. Light edible oils such as olive oil, safflower oil, soybean oil, and corn oil are often used as salad dressing.

Types of salad dressings

Ranch dressing:

This salad dressing owes its name to the fact that it was created on a ranch. Herbs and spices are combined with buttermilk and used as dressing. Sour cream or mayonnaise can also be used instead of buttermilk.

Italian dressing:

This dressing gets its name based on the ingredients used - basil and garlic combined with olive oil and vinegar, oregano.

Thousand Island dressing:

This dressing was invented in thousand Island of New York. Mayonnaise and chili sauce are the key ingredients of this sauce. The sauce is made with pepper and tomatoes. Hard cooked egg, pickles, olives, and onions are used in small pieces in this dressing.

French dressing:

French dressing actually originated in America. It is made from vinegar, oil, paprika and ketchup.

Blue cheese dressing:

Also known as Roquefort dressing as the cheese originates from a place called Roquefort. This cheese is mixed with mayonnaise, buttermilk, milk, yoghurt, sour cream, vinegar, and some spices to make the dressing.

Caesar dressing:

This dressing is named after Caesar salad and is made from raw egg, lemon juice, oil, parmesan cheese, spices and herbs.

Vinaigrette:

Herbs and spices are added on to an oil and vinegar base. It is a low calorie and low fat dressing as it does not contain mayonnaise.

Green goddess:

This dressing is prepared using anchovy fillets or paste, vinegar, green onion, garlic, mayonnaise, chives, parsley, and tarragon. This dressing is named after the actor George Arliss who acted in the play ‘The green goddess'.

Salad dressing recipes

Garlic buttermilk salad dressing

Sour cream ½ cup
Buttermilk 1 cup
Sugar 1 tbsp
Mayonnaise ½ cup
Garlic 1 clove
Pimento ¼ tsp (smoky Spanish paprika powder)
Dry mustard powder ½ tsp
Pepper
Salt

Blend well in a blender and you can store it for a week. You can use low-fat cream and mayonnaise.

Salad dressing - honey tarragon mustard

Olive oil ¼ cup
Dijon mustard 2 tbsp
White wine vinegar 2 tbsp
Garlic 1 clove, minced
Tarragon leaves (dried) ¾ tsp
Salt
Pepper
Honey

Put all the ingredients in a bowl, mix well, you can use a jar to shake all the ingredients well. Add the salt and leave it overnight or for a minimum of thirty minutes.

Caesar salad dressing

Dijon mustard 11/2 tsp
Anchovies chopped/paste 1 tsp
Tofu 1/3 cup
Garlic 1 clove, minced
Lemon juice 2 tbsp
Granulated sugar 1 pinch
Olive oil 1 tbsp
Parmesan cheese 2 tbsp, freshly grated
Pepper
Salt

Cook tofu for about two minutes in boiling water, drain and slice coarsely and keep aside. Mix lemon juice, anchovy, garlic, salt, pepper, mustard, and sugar using a blender. Switch off the blender and while the blender is running slow add tofu, cheese and oil. Transfer the mixture into a jar and refrigerate for two days.

Blue cheese salad dressing

Sour cream 1 cup
Blue cheese 4 ounces, crumbled
Worcestershire sauce 1 tsp
Buttermilk ¼ cup
Fresh parsley 2 tsp, minced (1/2 tsp if you use dried parsley)
Garlic powder ½ tsp
Salt
Freshly ground pepper

Mix all the ingredients in a bowl thoroughly. Transfer to a container and refrigerate for a few hours before serving.

Ranch salad dressing – dry

Dry buttermilk powder ½ cup
Onion powder 1 tsp
Dried parsley 1 tbsp, crushed
Dried onion (minced) 1 tsp
Garlic powder ½ tsp
Dried dill weed 1 tsp
Salt
Pepper

Mix all the ingredients and blend them well using a blender till well powdered. While using the salad dressing, mix 1 tbsp dry mix with 1 cup milk and 1 cup mayonnaise. Mix well and serve.

Sour Cream Substitutes

Use plain low-fat yogurt
1/2 cup cottage cheese mixed with 1-1/2 tsp lemon juice
Fat-free sour cream

Whipped Cream Substitutes

Use chilled, whipped evaporated skim milk
Nondairy whipped topping prepared from polyunsaturated fat

Cream Substitutes

For evaporated milk use evaporated skim milk
For whole milk use skim 1% or 2% milk

Full-fat Cheese Substitutes

Use low-fat, skim-milk cheese
Cheese with less than 5 grams of fat per ounce
Fat-free cheese

Ricotta cheese substitutes

Use low-fat or fat-free cottage cheese
Nonfat or low-fat ricotta cheese

Mayonnaise and Salad Dressing Substitutes

Low-fat or fat-free mayonnaise
Whipped salad dressing
Plain low-fat yogurt mixed with low-fat cottage cheese

Salad dressing substitutes

Low-calorie dressings available commercially
Home-produced dressing should be prepared with unsaturated oils, water, and vinegar or lemon juice
Use vinaigrette dressing for salads as they have low-fat content minus the mayonnaise.