How to dress cucumber tomato salad. Recipes for salads from cucumbers, tomatoes with the addition of soy sauce are very tasty. Multi-component salad "Watermelon"

Calories: Not specified
Cooking time: not specified

If it were not for the nut salad dressing, the recipe of which I offer, then this vegetable salad of cucumbers and tomatoes would be no different from the usual and simple ones that we cook in haste. But if you do not spare the greens, garlic and crush a handful of walnuts, the salad will immediately change. Nut sauce will add new aromatic and flavor notes to the salad, make it more satisfying and tasty.
In addition to salads, walnut dressing is used as a seasoning for meat and poultry, added to vegetable stews, pasta dishes and legumes. It cooks very quickly, especially if you have peeled walnuts on hand.

Ingredients:

- large tomatoes - 2 pcs;
- cucumbers - 2 pcs;
- purple onion - 1 small onion;
- parsley - a small bunch;
- salt - to taste;
- ground black pepper or paprika - a pinch;
- apple cider vinegar - 1 teaspoon.

Peanut Sauce Ingredients:

- a handful of walnut kernels;
- garlic - 4-5 cloves;
- black peppercorns - 10-12 pcs;
- cilantro - a few branches;
- ground Imeretian saffron - a third of a teaspoon;
- wine or apple cider vinegar - 3 teaspoons;
- ground coriander - 0.5 tsp;
- hot boiled water - a quarter of a glass.

Step by step recipe with photo:

1. First, let's prepare the sauce for the salad of tomatoes and cucumbers, so that the components that make up it have time to "make friends". Lightly dry the walnuts in a dry frying pan and chop with a knife into small pieces. Cut the garlic into slices.




2. We shift the garlic, nuts and black peppercorns into a blender or mortar and grind into a pulp (there should be a uniform consistency).




3. Add finely chopped cilantro, Imereti saffron and coriander. If saffron is not available, add a pinch of turmeric for color.




4. Pour vinegar into hot water (almost boiling water). You can use white or red wine vinegar, or add apple cider vinegar.

5. Fill the walnut mixture with water and vinegar. Pour in 1 tbsp. spoon, stir and then pour the next portion of water. This makes it easier to control the thickness of the sauce. The finished sauce should be thick, but pour out from a spoon.




6. While the sauce is infused, prepare the vegetables for the cucumber and tomato salad. Cucumbers cut into thin strips (like carrots for soup).




7. Cut into rings (or half rings) a small onion. If you like spicy vegetable salads, then add regular onions instead of purple.






8. Cut the tomatoes into slices.




9. Finely chop fresh parsley. In addition to parsley, you can add any greens to a vegetable salad with tomatoes and cucumbers - dill, cilantro, green onions.




10. Put tomato slices on a plate, sprinkle with cucumber straws on top.




11. Add onions, herbs. Sprinkle salad of tomatoes and cucumbers with vinegar, salt and season with ground pepper. The dressing can be added directly to the salad or served separately in a gravy boat. That's all, the salad of tomatoes and cucumbers with walnut sauce is ready!

Fresh cucumber salad

This salad is served with croutons.

Cucumber salad with sour cream

Garnish with tomato slices.

Salad "Mushroom" with tomatoes

For refueling:

Prepare dressing from vegetable oil, lemon juice, black pepper, with salt to taste. Coarsely chop the washed and peeled green lettuce, cut the tomatoes into slices, and the cucumber (unpeeled) into circles.

Cut the eggs into quarters. Mix the prepared products, season with the prepared dressing and stir well, garnish with finely chopped leek.

Add parsley, dill, celery leaves and leek, finely chopped and lightly salted, apples, previously peeled and diced. At the bottom of the salad bowl lay a part of the tomatoes, cut into circles.

Top with a mixture of mayonnaise and sour milk and lay the rest of the tomatoes. Sprinkle the salad with parsley and keep in a cold place for 1/2 hour.

Spanish vegetable salad

Vegetable salad with egg

Salad of vegetables and corn

Boil the processed cauliflower in salted water, cool in the same broth and divide into small kops. Fresh tomatoes and cucumbers, peeled, cut into small slices.

Finely chop lettuce.

Mix prepared vegetables and corn, sprinkle with salt, pepper and season with sour cream. Sprinkle the salad with dill when serving.

Salad of artichokes, tomatoes and apples

Artichoke bottoms - 60 g, celery (root) - 20 g, apples - 30 g, tomatoes - 30 g, vegetable oil - 20 g, lemon (for juice) - 1/4 pc. lettuce salad - 10 g, pepper, salt

Cut celery into strips, apples, fresh tomatoes (without skin and seeds) and boiled artichokes cut into small cubes.

Mix vegetables, season with salt and pepper, add lemon juice and vegetable oil.

Serve in a salad bowl, garnish with lettuce leaves.

Salad of tomatoes and cucumbers

August, and cucumbers with tomatoes ripen much faster than we have time to eat or preserve them. In northern Ukraine, cucumbers have almost disappeared, tomatoes are also gradually moving away, but residents of more southern regions probably still have tomatoes.

What is the simplest thing you can cook from tomatoes and cucumbers (just wash and cut - does not count)? Naturally, a salad of tomatoes and cucumbers. It would seem, what could be easier?

However, talking with other housewives and visiting them, I was surprised to find that in almost every house this salad is prepared in some special way. Someone fills with oil, someone with sour cream, someone with some more complex home-made dressings.

Slicing, proportions, additional ingredients - everything changes depending on the mood of the hostess or the preferences of the family.

Well, I'm sharing my own version of how to make a tomato and cucumber salad. And in the comments I will be glad to read how this salad is prepared at your home.

Ingredients for my cucumber and tomato salad:

Tomatoes - 1 kg
Cucumbers - 500 gr
Bulb - 1 pc.
Sunflower oil - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Salt - 1 tsp
Ground black pepper -. tsp
Greens - to taste

In general, the recipe can probably be omitted - we all know perfectly well how a salad is prepared. The main thing here is the combination of ingredients, which I personally was looking for by trial and error for a very long time.

Both husband and children like this option. However, for clarity, I will show how I make this salad.

My tomatoes, cut out the stalks (I know that many do not do this, but in our family it is somehow customary to cut them) and cut into medium-sized slices. If you grind it - you get porridge, if you chop it too large - it's not very convenient to eat, because only one large slice of tomato and, at best, a few other vegetables are placed in a spoon.

It seems to me that such a cut, as in the photo, seems optimal.

Cucumbers cut into thin half rings. If the cucumbers are already old, then it is better to peel off the thick peel.

If the cucumbers are young, then you can cut them with a peel.

Peel the onion and cut into thin quarter rings. When slicing, I try not to rush, because accuracy depends on how tasty and aesthetic the salad will be.

I put the chopped vegetables in a salad bowl.

In a small bowl I mix sunflower oil, vinegar, salt and pepper. I know that most housewives simply add all these ingredients separately to the salad, and then mix it.

However, from the point of view of culinary science, this is wrong: the taste of the dressing will not be holistic, since its components will not completely mix. I first mix all the ingredients for dressing, and only then dress her salad with it.

It may not give a significant taste effect, but I just got used to it.

Immediately before serving, I dress the salad with freshly prepared dressing. Do not fill in advance, otherwise the salad will flow, it will not be so tasty.

If desired, the salad can be sprinkled with fresh herbs.

That's the whole simple recipe for a salad of tomatoes and cucumbers. How do you prepare this salad? What do you fill, what else do you add?

Tell us, because new ideas are always good!

Cucumber and tomato salads

Fresh cucumber salad

Ground cucumbers are peeled and cut into thin slices, and greenhouse cucumbers are cut without peeling. Put in a salad bowl, pour salad dressing or sour cream, sprinkle with dill.

Flemish cucumber salad

Cucumbers - 150 g, yolk - 0.5 pcs. yogurt - 120 g, mayonnaise - 10 g, dill - 5 g, ground black pepper, salt

Peel cucumbers, cut into slices and boil in salted water for 10 minutes. Beat the sauce from the yolk, yogurt and mayonnaise, season it with salt, pepper and half of the cooked dill.

Pour the sauce over the still warm, pre-dried cucumber slices, which are salted, peppered and sprinkled with the remaining dill.

This salad is served with croutons.

Cucumber salad with sour cream

Fresh cucumbers - 100 g, salt, sour cream - 30 g, green onions - 15 g, lettuce - 10 g, dill - 5 g

Cut fresh cucumbers into thin circles, salt, pour over sour cream, sprinkle with chopped green onions, lettuce and dill.

Salad "Summer" with cucumbers and carrots

Cucumbers and carrots - 30 g each, apples - 45 g, green salad - 10 g, tomatoes - 40 g, sour cream - 25 g, lemon juice, salt, sugar

Cut fresh cucumbers, raw carrots and apples into strips, and lettuce leaves into large pieces. Combine the prepared products and season with sour cream, adding lemon juice, salt, sugar to it.

Garnish with tomato slices.

Fresh cucumbers - 2 pcs. raw carrots - 2 pcs. apples - 2 pcs. tomatoes - 2 pcs. green salad - 100 g, sour cream - 100 g, lemon - 1/4 pc. parsley, salt, sugar

Cut cucumbers, carrots and apples into thin strips, and lettuce leaves into 3-4 pieces each. Mix everything and season with sour cream.

Add lemon juice, sugar, salt.

Garnish the salad with sliced ​​tomatoes and parsley on top.

Cucumbers - 50 g, salmon - 20 g, butter - 5 g, cream - 10 g, pickled herring - 10 g, egg - 1/3 pc. vinegar - 2 g, horseradish - 2 g, salt

Carefully crushed salmon wipe through a rare sieve; adding butter and cream, prepare a puree and salt it to taste.

Finely chop pickled herring and hard-boiled egg, mix with mashed potatoes and pour in a few drops of vinegar.

Peel the cucumbers and, scraping out the seeds, stuff the puree. When serving, sprinkle with grated horseradish.

Salad "Mushroom" with tomatoes

Tomatoes - 1000 g, cottage cheese - 500 g, butter - 200 g, garlic - 5 cloves, herbs, salt

Thoroughly grind the cottage cheese with butter until a homogeneous mass is obtained, mix with crushed garlic, salt well. With wet hands, cut the mass in the form of cones with cut tops (“legs of mushrooms”).

Sprinkle a flat plate or dish with finely chopped dill or parsley, place “mushroom legs” on top, and cut tops of tomatoes on them.

On the "mushroom caps" apply white dots from the pounded butter. Lettuce must be kept refrigerated until serving.

Fresh tomato salad with cheese

Tomatoes - 5-6 pcs. sweet pepper - 1 pod, cheese - 100 g, greens, salt

Cut the tomatoes into slices, pepper into strips, grate the cheese on a coarse grater. Mix everything, salt, sprinkle with chopped parsley.

This salad is good because it does not need to be seasoned with anything.

Tomato, onion, garlic and walnut salad

Tomatoes - 100 g, onion - 30 g, walnuts (kernel) - 1/4 cup, garlic - 1 clove, vegetable oil - 20 g, salt, pepper

Tomatoes cut into thin circles, onion - thin rings.

Finely chop the walnut kernels, crush the garlic with salt and mix with vegetable oil.

Put the tomatoes in a salad bowl, sprinkle with onion rings, nuts, salt, pepper and season with vegetable oil and garlic.

Salad of tomatoes and cucumbers with horseradish

Tomatoes - 80 g, cucumbers - 30 g, green onions - 20 g, horseradish - 10 g, garlic - 1 clove

For refueling: vegetable oil - 20 g, vinegar - 5 g, salt, sugar, pepper

Grate the salad bowl with garlic. Put into it layers of thinly sliced ​​tomatoes and cucumbers, pouring each layer with salad dressing made from vegetable oil, vinegar, salt, sugar and pepper.

Sprinkle with finely chopped green onions and grated horseradish.

Shopska fresh vegetable salad

Tomatoes - 300 g, cucumbers - 200 g, a small pod of hot pepper, cheese - 150 g, onions - 100 g, sweet bell pepper - 100 g, olives - 50 g, parsley - 50 g, vegetable oil - 30 g, vinegar - 2 g, salt

Finely chop the onion. Cut the stalk off the sweet bell pepper, carefully remove the seeds and cut into strips.

The pod of hot pepper is also processed and finely chopped. Cut the cucumbers lengthwise into 4 parts, and then cut into cubes. Cut the tomatoes into cubes as well.

Mix everything well and season with salt.

Put the vegetables in a salad bowl, season with cheese, olives and parsley. Sprinkle the salad with a few drops of vinegar if desired.

Fresh vegetable salad with eggs

Salad - 200 g, tomatoes - 200 g, cucumbers - 100 g, egg - 2 pcs. vegetable oil - 40 g, leek stem (white part) - 1 g, lemon juice, black pepper, salt

Prepare dressing from vegetable oil, lemon juice, black pepper, with salt to taste. Coarsely chop the washed and peeled green lettuce, cut the tomatoes into slices, and the cucumber (unpeeled) into slices. Cut the eggs into quarters.

Mix the prepared products, season with the prepared dressing and stir well, garnish with finely chopped leek.

Serve salad on the table immediately after its preparation.

Fresh tomato and cucumber salad

Tomatoes - 60 g, cucumbers - 45 g, green onions - 15 g, salad dressing (or sour cream) - 30 g, pepper, dill, salt

Cut the tomatoes and cucumbers into circles (you can remove the seeds from the tomatoes), mix and put in a salad bowl, sprinkle with salt, pepper, pour salad dressing or sour cream and sprinkle with dill. Put the chopped onion and lettuce around the salad.

Cut the tomatoes and cucumbers into thin circles, put them on the side of the salad bowl, put chopped green onions in the center of the dishes. If onions are used instead of green onions, then they are cut into rings and placed on or between tomatoes.

Dress and decorate the salad in the same way as described above.

Tomato salad with green onions

Tomatoes - 150 g, lettuce - 10 g, green onions - 15 g, dill - 10 g, salt, vegetable oil - 10 g

Cut the tomatoes into circles, decorate with salad, sprinkle with chopped green onions and dill. Salt and drizzle with vegetable oil.

Tomatoes - 40 g, potatoes - 80 g, onions - 20 g, egg - 1/2 pc. celery (root) - 40 g, vinegar - 5 g, olive oil - 1 g, salt

Sliced ​​tomatoes, boiled potatoes, onions, boiled hard-boiled egg mix with chopped celery root. Salt the salad and pour over the vinegar and olive oil filling.

Salad of fresh tomatoes, mayonnaise and sour milk

Tomatoes - 500 g, mayonnaise - 60 g, sour milk - 90 g, dill, apples - 200 g, parsley, dill, a few leaves of celery, leek stalk (use only the white part), salt, black pepper and optional lemon juice (or diluted citric acid)

Mix mayonnaise and sour milk and season with black pepper and lemon juice if desired.

Add parsley, dill, celery leaves and leek, finely chopped and lightly salted, apples, previously peeled and diced. At the bottom of the salad bowl lay a part of the tomatoes, cut into circles. Top with a mixture of mayonnaise and sour milk and lay the rest of the tomatoes.

Sprinkle the salad with parsley and keep in a cold place for 1/2 hour.

Egyptian tomato salad with pistachios

Tomatoes - 120 g, onion - 25 g, pistachios - 60 g, ground red pepper, salt

Peel the tomatoes, remove the seeds, finely chop the flesh, mix with chopped onions, crushed pistachios, salt and ground red pepper. The mixture should stand for 10 minutes, after which the salad is ready to serve.

Salad of tomatoes and apples with sour cream

Tomatoes - 100 g, apples - 100 g, salt, sugar, sour cream - 40 g, parsley - 10 g

Ripe dense tomatoes and apples, peeled and core, cut into circles. Lay them on a plate in layers, sprinkle with salt and sugar, pour over with sour cream and garnish with parsley leaves.

Salad of tomatoes and cucumbers with herbs

Tomatoes - 100 g, cucumbers - 100 g, salt, sour cream - 30 g, green onions, lettuce, parsley

Cut fresh tomatoes and cucumbers into thin slices, mix, sprinkle with chopped onions, season with salt and sour cream.

Garnish with lettuce and parsley before serving.

Red tomato salad with sour milk

Tomatoes - 120 g, green salad - 5 g, sour milk - 150 g, horseradish - 20 g, parsley - 5 g

Cut the tomatoes in half, put them on lettuce leaves, pour over sour milk, whipped with horseradish chopped on a fine grater, and sprinkle with finely chopped parsley.

Spanish vegetable salad

Tomatoes - 120 g, cucumbers - 120 g, onions - 50 g, vegetable oil - 15 g, vinegar - 5 g, garlic - 2 g, horseradish - 5 g, ground black pepper, salt

Rub the salad bowl with garlic. Cut tomatoes and cucumbers into thin slices and lay a layer of tomatoes, a layer of cucumbers, sprinkling with finely chopped onions.

Vegetables for this salad are not mixed, but only poured with a sauce made from vegetable oil, vinegar, salt and pepper (each layer is poured separately) and sprinkled with grated horseradish.

Vegetable salad with egg

Carrots - 260 g, cucumbers - 220 g, green peas - 300 g, mayonnaise - 220 g, egg - 4 pcs. paprika - 20 g, greens - 60 g, remolade sauce - 10 g

Chop boiled carrots and some fresh cucumbers into cubes, add green peas and season with mayonnaise.

Put the boiled egg on top, pour over the remolade sauce (see the Sauces section), garnish with the remaining cucumbers, paprika, herbs or lettuce.

Apples - 35 g, tomatoes - 35 g, cucumbers - 20 g, carrots - 15 g, celery - 20 g, fresh pitted plums - 15 g, lemon (for juice) - 1/4 pc. powdered sugar - 3 g, sour cream - 50 g, greens

Cut raw carrots and lettuce celery, fresh cucumbers and apples (without skin and seeds) into strips 2–3 mm thick, and fresh plums and tomatoes into slices. Mix the products, season with sour cream, add salt, lemon juice and powdered sugar.

Serve with a slide in a salad bowl and decorate with the products that make up the salad, sprinkle with herbs.

Salad of vegetables and corn

Fresh tomatoes - 30 g, fresh cucumbers - 30 g, cauliflower - 30 g, boiled milk corn (grain) - 50 g, green salad - 20 g, sour cream - 40 g, pepper, salt, dill

Easy on the stomach, quick to prepare, affordable ingredients, healthy vegetables, savory dressing... This is a salad of tomatoes, cucumbers and peppers with lemon and soy dressing.
Recipe content:

The people say "every vegetable has its own time." In the meantime, the vegetable season is not over, we will replenish the body with useful vitamins, and prepare delicious and fragrant salads. Tomatoes and cucumbers are amazing versatile vegetables that pair wonderfully with many other vegetables, cheese, fruits, meats, sausages, seafood… Combining them in salads with different foods, you can always get different flavors, from spicy to savory.

Among other things, the taste of the salad also depends on the dressing and the greens used. Tomatoes and cucumbers are combined with mayonnaise, and sour cream, and vinegar-oil dressing. Lemon juice, soy sauce, tartar sauce, mustard, various oils are great here. There are many options for simple and complex gas stations.

This main composition of vegetables will complement sweet peppers. A dressing of soy sauce, lemon juice and vegetable oil will correct and create a peculiar interesting taste. This salad is easy to prepare. And the ratio of easily digestible ingredients and dressing can be changed to your liking. Thanks to additional products, the appearance and taste of treats will change.

• Calorie content per 100 g - 39 kcal.
• Servings - 1
• Cooking time - 15 minutes

Ingredients:

• Tomatoes - 1 pc.
• Cucumbers - 1 pc.
• Sweet red pepper - 1 pc.
• Lemon - 1/4 pc.
• Garlic - 1 clove
• Soy sauce - 1 tbsp.
• Vegetable oil - 4 tbsp.
• Salt - a pinch

Step-by-step preparation of a salad of tomatoes, cucumbers and peppers in a spicy sauce:

1. Wash the tomatoes and wipe dry with a napkin. Cut it into pieces of any size. But don’t chop too finely so that it doesn’t let the juice out. Tomatoes choose dense and elastic, from soft varieties the salad will turn out to be too watery.

2. Wash the cucumbers, wipe with a paper towel and cut into half rings.

3. Wash and dry sweet peppers. Remove the stalk, clean out the seeds with partitions and cut the fruit into strips.

4. Peel and finely chop the garlic.

5. Put all the vegetables in a deep bowl and salt. Pour them with vegetable oil, soy sauce and squeeze a little lemon juice.

6. Stir the salad and serve immediately. Since it is not customary to cook it for the future. Tomatoes can leak and the food will become too watery, spoiling the look and taste. If you do not plan to eat the salad immediately, then you can cut the vegetables, put them in a bowl, but do not mix. And just before serving, pour over the dressing and knead.

Despite the fact that later the culinary experts guessed to use not raw, but boiled root vegetables for salads, the dressing took root and remained one of the most important elements of the salad.
Surprisingly, a salad prepared using the same elements using different dressings simply drastically changes the taste. You won't have to look far for examples, the same traditional "summer" salad of cucumbers and tomatoes seasoned with sunflower oil has a completely different taste than a salad seasoned with traditional mayonnaise.

However, dressing for salads is by no means limited to oil and mayonnaise, which is not surprising, because a dressing well matched to salad ingredients can significantly improve the taste of a dish.

Dressings and various sauces that are added to salads not only make them much juicier, but also greatly contribute to their longer preservation, while increasing the nutritional value of the dish as a whole. It is for this reason that special attention must be paid when preparing dressings for the sauce, because today it is no secret to anyone that an unsuccessfully prepared dressing can easily spoil even the best and most delicious salad.

At the same time, it is incredibly important that salad dressing be prepared from absolutely fresh products. In no case is it recommended to use sour cream, sunflower oil or expired mayonnaise for salad dressing, even if your salad dressing should be sour. To give a sour taste to the dressing, it is best to add lemon juice or juices of sour berries and fruits.

In addition, when preparing a salad dressing, it is important to remember the fact that the salad dressing must match all the main components of the salad in terms of its sharpness. Very often, a variety of spicy additives are used to prepare salads, which, in combination with sour cream or mayonnaise, give an original and completely unexpected taste to a dish that has already set its teeth on edge.

So, for the preparation of summer salads from cucumbers and tomatoes, in order to give a special aroma and taste, spices such as green onions, bell peppers, anise, dill and parsley, as well as many other components are added.

Sometimes fruits and berries, fruit crops, wines and various spices are used to dress salads. Wine, by the way, is most often used for making salads, the ingredients of which include meat or fish. The addition of wine gives the finished salad a pleasant sourness, greatly enriching the taste of the salad.
Dressings are an additive to salads, without which today it is almost impossible to do. After all, it is salad dressing that can really complement the taste of a dish, as well as set off its taste, making it unique.

SALAD SECRETS

To prepare sauces and dressings, you need to take fine table salt, powdered sugar.

Sauces and seasonings do more than just make salads taste better. It has been established that the fat contained in them envelops the particles of vegetables with a thin film and protects vitamins from exposure to oxygen, that is, from destruction.

The nutritional value of salads is increased by parsley, onions, dill, citric acid and apples.

A few drops of lemon juice or vinegar added to a salad immediately after cooking will retain more vitamin C.

When preparing a salad, salt is added to the vegetables before serving. If the vegetables are salted in advance, then the salad will turn out to be unappetizing, with a large amount of vegetable juice released.

Pour vegetable oil into the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).

Season salads with mayonnaise, sour cream or vinegar just before eating. If they stand for 2-3 hours, they will lose all nutritional value. And it’s absolutely not worth preparing a salad for 2-3 days: it’s tasteless and there is little benefit.

Salads from boiled vegetables and cold sauces seasoned with raw onions cannot be stored, as their taste deteriorates.

Toss the salad with some of the sauce or dressing in a bowl, and then be sure to pile it into another bowl, taking care to keep the edges clean. Top the finished salad with the rest of the sauce.

Rub a crust of rye bread with salt with garlic and put for a while in the thickness of a fish salad, vinaigrette or other cold dish. After a while, you will see that the dish has acquired a pleasant garlic smell. It is enough to rub the salad bowl with garlic so that the whole dish acquires an appetizing garlic smell.

Vinaigrette will be tastier if it is seasoned with salt, sugar, vinegar and vegetable oil, kept for 30 minutes in a cool place, and mixed before serving and topped up if necessary.

Vegetables cooked for vinaigrette and salads cannot be stored peeled.

For vinaigrette, it is better to bake vegetables in the oven without removing the peel.

The components of salads and vinaigrettes are best mixed chilled, as warm vegetables drastically worsen the taste of the dish.

For salads, it is better to take potatoes of late varieties: it is denser and retains its cut shape well.

To improve the taste, it is good to add fresh sour apples to salads with meat and seafood.

dressings and sauces for salads

GILLING MUSTARD

Vegetable oil 60 ml
Yolk 1 pc.
Table mustard 1 teaspoon
3% vinegar 110 ml
Sugar 1 teaspoon
Salt 1/2 teaspoon
Pepper 1 g
Grind table mustard, salt, sugar, ground black pepper and raw egg yolk, add vegetable oil while stirring, then vinegar. Shake dressing before use. Use for vegetable salads and herring.

LEMON HONEY SALAD DRESSING

Lemon juice 1/3 cup
Liquid honey 4 teaspoons
Wine vinegar 1 tablespoon
Salt 1/8 teaspoon
In a small bowl, using a fork or mixer, beat the lemon juice, honey and vinegar until smooth. Salt. This sweet and sour sauce pairs well with Chinese-style salads that include shrimp or chicken pieces.

CLASSIC SALAD DRESSING

Lemon juice 1/4 cup.
Salt 1/2 teaspoon.
Black pepper 1/4 teaspoon.
Olive oil 1/2 cup.
In a small bowl, beat the lemon juice, salt and pepper with a fork. While continuing to beat, pour in the olive oil. To the resulting mixture, you can add a little sweet mustard to taste. This dressing is perfect for any green salad.
Cooking time: 5 min.

SIMPLE REFILLING

1/2 teaspoon of sugar
1/4 teaspoon table salt
1/4 teaspoon ground pepper,
1 st. a spoonful of vinegar.

Sour cream dressing

1 teaspoon of sugar
1/2 teaspoon salt
1/4 teaspoon of small pepper,
1 spoon of dessert vinegar,
150 g sour cream.

FRUIT DRESSING

1/2 cup tomato juice or 1/2 cup squeezed fruit juice (raspberries, cherries, strawberries, oranges, grapefruits, grapes, etc.)
1/2 teaspoon salt
1/2 teaspoon of sugar
1/4 tsp. pepper,
2-3 dec. spoons of Provence oil.

MAYONNAISE HOME

For 1/2 cup vegetable oil (refined sunflower or olive) -
1 egg (yolk),
1 st. a spoonful of vinegar
salt and sugar to taste.
Pour raw egg yolks into a porcelain or faience cup, salt and mix with a whisk or spatula. Then, in small portions (a teaspoon), pour in the vegetable oil, each time thoroughly mixing it with the yolks. When a thick homogeneous mass is obtained from the butter and yolks, add vinegar. If the sauce is too thick, add about 1 tbsp. spoons of warm water. For a spicier taste, you can add 1/4 teaspoon of ready-made mustard to the sauce, which must be mixed with the yolks before dressing the sauce with oil.
Mayonnaise is seasoned with salads and vinaigrettes, served with boiled and fried meat and fish cold dishes.

MUSTARD SAUCE WITH CAPERS

For 2 eggs - 2 tbsp. tablespoons of vegetable oil
1/2 st. mustard spoons,
3-4 st. tablespoons of vinegar
1 st. a spoonful of small capers
1/2 teaspoon sugar.
Rub the yolks of hard-boiled eggs through a sieve and grind white with mustard, sugar, salt, gradually adding vegetable oil, then dilute with vinegar. Put the capers and finely chopped egg whites into the prepared sauce.
Serve the sauce with cold boiled fish or canned in its own juice.

HORSERADISH SAUCE WITH VINEGAR

For 1 horseradish root (120 g) - 100 g of 9% vinegar, 100 g of water, 1 teaspoon of sugar, 1 teaspoon of salt.
Rinse the horseradish root with a brush and peel, then grate and pour boiling water no more than to the surface of the horseradish, close the lid. When the horseradish has cooled, add vinegar, salt, sugar and stir.
Serve with cold and jellied fish, jelly, ham.

VINAIGRETE SAUCE

For 1 egg -
2 tbsp. tablespoons of vegetable oil
2-3 tbsp. tablespoons of vinegar
1/2 st. tablespoons small capers
1/2 pickled cucumber
1/2 onion head, green onion feather,
1/2 st. spoons of parsley and tarragon (leaves),
1/2 teaspoon sugar
salt and ground pepper to taste.
Rub the yolks of hard-boiled eggs through a sieve, grind in a porcelain or faience cup with salt, sugar, pepper and oil into a thick mass, then dilute with vinegar and add finely chopped egg whites, green onions, as well as parsley, tarragon and pickles, chopped very small cubes. It is advisable to add capers to this mixture. Mix all this.
Serve the sauce with cold fish or with pork, pork and veal legs.

ITALIAN REFILLING

1 cup olive or vegetable oil
1/4 cup white or apple cider vinegar
2 tbsp. l. finely chopped onion,
Art. l. chopped fresh or 1 tsp. dried basil leaves,
1 tsp Sahara,
1 tsp mustard powder,
1/2 tsp salt,
1/2 tsp dried oregano leaves
1/4 tsp pepper,
2 garlic cloves, finely minced.
Shake all ingredients in a tightly sealed container. Shake again just before use.

YOGHURT SAUCE FOR SALAD

150 gr. yogurt mixed with 3 tbsp. tablespoons of lemon juice, salt, pepper and 1 pinch of sugar. Add 2 tbsp. tablespoons finely chopped green onion and salt and pepper. Mix everything thoroughly.

SAUCE FOR CAESAR SALAD

1 egg
1 teaspoon mustard
1 large garlic clove
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
150 ml olive oil
We put all this in a combine or whisk with a whisk by hand - lovers of masturbation are recommended with a whisk.
Make the sauce: put a raw egg, mustard, garlic, sauce, lemon juice and 4 anchovies in a food processor and beat - a whisk option in a bowl-bowl.
Season with 1 teaspoon Worcestershire sauce.
Without turning off the combine, slowly, thinly, add oil, stirring, the best option is droplets. When the oil is added, the sauce should be thick yet liquid.
Add 2-3 teaspoons of water if it is too thick.

MINT DRESSING
We take: 3 tablespoons of finely chopped mint leaves, 1 1/2 - 2 tablespoons of sugar, 1 tablespoon of wine vinegar, 3 - 4 tablespoons of water.
Grind finely chopped mint with sugar, mix with vinegar and add water. Let it brew for 2-3 hours. Dressing green salad, fresh cucumber salad. If necessary, add salt to the salad when it is already laid out on plates. Right before a meal.

HONEY FILLING
We take: 4 tablespoons of vegetable oil and lemon juice, 1 tablespoon of honey, 1 - 2 sprigs of parsley.
Mix vegetable oil, lemon juice and honey until smooth. Add finely chopped parsley. Dressing salads from cabbage, beets, carrots.

AVOCADO SAUCE
1 medium avocado
1 small head of onion
1.5 tbsp lemon juice
2 tsp olive oil
Combine all of the above ingredients and puree them in a blender. Put the resulting mass in the cold for a few minutes. Combine chilled seafood with halved or quartered tomatoes and green salad, add dressing to the salad just before serving and mix.

GREEK SOUS FOR FRESH VEGETABLE SALAD
1.5 cups olive oil
1.4 teaspoons sweet mustard
1 clove of finely chopped garlic
3 tsp balm. vinegar
1 tsp lemon juice
1.5 tsp honey
1.4 allspice black pepper
salt
1.2 tsp oregano (herb. used in 50% of Greek cuisine, I know for sure)
cheese (by taste)
Fresh basil couple of sprigs
Dressing can be cooked and stored in the refrigerator for a long time.
Mix all the ingredients (except for the feta cheese), the easiest way is in a tall glass with a closed lid or a mixer. Pour the salad before serving, mix, then break a piece of cheese (the size of a matchbox) with your hands and throw in a couple of olives.

According to the Internet

2012 -7-3 21:25

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