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Salad Dressings

  • Thread starter Thread starter Deleted member 43917
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Now that I'm having salad every day, and being culinarily challenged, I'm posting to ask if people would mind sharing their ideas for low carb salad dressings and flavourings? What kind of things are you doing? Thanks.
 
A simple one is oil and vinegar, another I like is virgin olive oil infused with garlic - Sainsbury's sell it.
 
Thanks for your reply Defren - are the proportions for oil and vinegar half and half?
 
There are a million dressings online. I LOVE Ranch and Chipotle Southwest.

They're dead easy to make yourself - just use a mayo & olive oil base, chuck in your favourite flavourings (garlic, chilli, pepper, etc...) and stick it in one of these in the fridge:

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[url=http://www.amazon.co.uk/Pack-Squeezy-Clear-Sauce-Bottles/dp/B003GCPPWC/ref=sr_1_2?ie=UTF8&qid=1336043837&sr=8-2]http://www.amazon.co.uk/Pack-Squeezy-Cl ... 837&sr=8-2[/url]
 
 
One of my favourite dressings:

50 g grated parmesan
100 g Mayonnaise
100 g Creme fraiche
lemon juice
1 tbsp Soya sauce
splash of vinegar
1-2 tsp mustard (Polish style)
sweetener
salt & pepper
Mix all ingredients together, if you prefer a runnier dressing, add water, adjust seasoning

For variation add other spices or herbs, eg chopped chives, chillies, whatever floats your boat so to speak
 
Olive oil, fresh lemon juice and black pepper. The lemon juice keeps it really fresh and zingy!
 
Google vinaigrette shaker. There are lots of different versions but those I have found the most useful to have measurements down the side . At the moment I have one with an integral whisk (fine if you're going to use straight away)
You can either make it up before a meal or to save time make up basic dressing in larger batches decant them in a lidded jar/bottle for later use.

Basic proportions are 3 of oil to one of vinegar+ seasoning and perhaps crushed garlic.
Vary the vinegar, red, white, cider, balsamic , sherry,raspberry, lemon juice
vary the oil, olive, walnut, sesame. The oil from bottled roast peppers or sundried tomatoes. Truffle oil!
Add herbs.
Add spices; smoked paprika is one of my favourites.
add mustard, soy, plain yoghurt
(but not all at the same time!)
I don't think the French normally add any sugar/sweetner (except perhaps with lemon juice) I certainly don't find it necessary.

.
 
Half a teaspoon of branston pickle cheers up my salad quite nicely. Hate mayo :sick:
 
Thanks for your replies & the links - will be having a look
 
apple123 said:
Thanks for your reply Defren - are the proportions for oil and vinegar half and half?
Click to expand...

Sorry Apple, I missed this. I use a little more vinegar than oil. I think you will have to play with it, to find how you like it.
 
My salad dressing.
Into a jug/basin/bowl put about 50ml white wine vinegar and 50ml lemon juice Add half a teaspoonful salt and the equivalent of a teaspoonful of sugar in whichever is your favourite sweetener.
then 1/4 teaspoonful freshly ground pepper. and a level teaspoonful made English mustard. Mix together Taste. It will be too strong, but you can taste the balance. Adjust if necessary. Add about 50ml boiling water and a teaspoonful Italian seasoning.
Now add 100ml of your favourite oil.Premium Olive oil is usually too strong in taste.
Whisk until creamy. Delicious!
Hana
 
Hana - that sounds really nice. I am curious to know how long it lasts though as there's only me who'll be having it?
 
Dressings will last for absolutely ages. Stick it in a jar and put the lid on.

Vinegar and oil are preservatives.
 
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