Personally I tend to use juicey vegetables (cucumbers, tomatoes, fresh roasted peppers etc) and use baby spinach instead of salad leaves to keep the salad from being too dry. When I feel like a dressing I juice a lemon and drench the salad in that. MMMMM just about my favourite meal.
The problem is, now I’m back home living with parents for a stint and neither of them are a fan of lemons. For instance, my mom will cry foul if I use more than a squirt of half a lemon, complaining about how tart everything is. At first I just juiced up my salad portion and left their’s bare but they complained the salads were too dry to be enjoyable, and if they’re not enjoying healthy food, they won’t keep eating it.
Their standard dressings have always been thousand island (sooo bad for you! [unless someone has a tasty low fat version to share]) or other creamy sauces. As a family we’re trying to eat better, so they’re not a good idea. I’d rather we ate a different healthy meal than negate a salad by dousing it in cream. But I do love salads, and don’t want to stop serving them!
No one in my family is a huge fan of the flavour of olives either, and personally they can give me migraines, so a simple spritz of oil&vinegar isn’t going to cut it. I suppose an olive oil based dressing is alright as long as the olive flavour isn’t overwhelming.
Does anyone have any salad dressing recipes or store bought brands I should try out (although I’m not in the US so might not be able to get certain brands)? I’ve been wondering if a dressing based on seasame oil might work? I’m also a fan of soy sauce but need to use it sparingly as my dad needs to watch his salt intake.
I don’t generally make a salad dressing, so I can’t help there, but these are some ways I dress salads that we really like, and they might inspire you.
dark sesame oil and orange juice. A combo of orange and lemon (or lime) juice is better but not sure if your parents will still find it too tart. If the dark sesame oil is too sesame-y try light sesame oil. This is especially good on salads sprinkled with cilantro
hazelnut oil or walnut oil and balsamic or red wine vinegar. I use hazelnut oil and pear-infused balsamic vinegar on a salad of greens, sliced pears and shaved parmesan (any sharp cheese works). Arugula is a good green to include in this salad.
I find saute’ing sliced garlic in olive oil until just-golden (or any not-heavy oil of your choice, since you’d rather avoid olive oil), removing the garlic, then letting the oil cool completely makes a very nice tasty start to a simple oil & vinegar application
Hubby offers you this low-cal version of one of our favorites:
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1 tbsp Dijon mustard
2 tbsp dried dill weed (or 6 tbsp fresh chopped dill weed)
3-4 tbsp honey
pinch salt and white pepper
Mix everything together well. Let chill in the fridge for a couple of hours before using. I like this dressing sweet, so we add more honey (and, using the fat-laden sour cream and mayo makes SUCH a difference, too )
Secret Vinaigrette recipe from a Chef I used to work with… It comes out thick, and heavy, but the idea is to use as little as possible. Use a good lettuce mix, like mizuna and frisee and shaved endive (not that crappy “spring mix” that is so popular lately, they throw all the crap in there that no one else wants).
First, make the vinegar… Boil down 1 cup of Apple Cider to about 1 ounce of liquid, then add champagne vinegar to taste, cool at room temp. (should make about 1 cup)
For the vinaigrette, combine in a blender:
[ul][li] 1 Shallot[/li][li]1 egg yolk (can be left out for a thinner vinaigrette)[/li][li]1/2 cup homemade apple cider vinegar[/li][li]juice of 1 lemon[/li][li]1 TB champagne mustard[/li][li]1 TB honey[/li][li]salt and pepper[/ul][/li]Blend until smooth, then drizzle in:
[ul][li]1/2 cup walnut oil[/li][li]1 1/2 cups grapeseed oil[/ul][/li]
Add any of the following garnishes to your salad (dressing goes well with sweet and savory things)
[ul][li]Grapes[/li][li]Apples/Pears[/li][li]Walnuts[/li][li]Pine nuts[/li][li]Blue Cheese[/li][li]Goat Cheese[/li][li]Manchego Cheese[/li][li]Haricot Verts (blanched, but still crispy)[/li][li]Cucumber[/li][li]Jicama[/li][li]Radish[/ul][/li]
Not so great with the Mediterranean ingredients you mentioned in the OP, but still a very versatile dressing.
I like this dressing, which is probably stuff you have around:
1/4c. olive oil (don’t use extra virgin if you don’t want a strong olive taste)
1 Tbsp. balsamic vinegar (you can use red wine too)
1 Tbsp. honey (or more to taste)
1-2 tsp. mustard (dijon is best but regular is OK)
1 clove garlic (I use a garlic press but you could mince fine)
lemon juice to taste
pinches of herbs (basil, oregano, thyme, etc.) to taste
Combine in a sealable container and shake until mixed. You can alter proportions of various ingredients to suit your taste.
Try pureed fruit, almost any kind, with a dash of rice vinegar and a light oil, like canola. Cantaloupe is my favorite, but almost any fruit will work. Cucumber is awesome too, especially if you toss in a couple of strawberries while it’s pureeing.
Simple, simple authentic French vinaigrette that I love - takes about 2 minutes to make.
1 tsp Dijon mustard
2 tsp olive oil (not extra virgin)
Pinch salt
Pinch pepper
Mix thoroughly, then add white wine vinegar 1 tsp at a time, mixing thoroughly each time until smooth, until it’s at the desired taste. I’d estimate I use about 10 tsps vinegar or less. If you like it sweeter, substitute 1 tsp balsamic vinegar. So, so simple, and so good.
Picking up on what **Teela[b/], Rubystreak, lissener, manduckand jjimm said.
You want to learn how to make a simple vinaigrette. They’re totally easy, and I can make one in about a minute that is better than anything you’re going to get from a bottle.
Essentially, you’re just talking about whisking oil into vinegar with salt & pepper.
For starters, do that. Taste it. For something mild, go with white wine vinegar, and canola.
For something perkier, balsamic and olive oil. Don’t forget the salt & pepper.
Then, get a little more complex. Try mustard, honey, and/or a dash of worcestershie.
Try squeezing in a lemon, and cutting the vinegar. If it’s too tart, add honey.
Add some finely chopped cilantro to your dressing, and use lime-juice and sprinkle in some cumin. Very nice with arugula & tomatoes and red onions. (That’s sort of a bobby flay recipe, but I don’t have his book with me).
Also, I’ll crush up a clove of garlic with a mortar & pestle until it forms a paste, and toss that in.
I just use a whisk & a bowl. It’s easier clean-up than a food processor or blender.
I’m not sure of how internationally available this brand is, but Newman’s Own light salad dressings are excellent. Any of the vinaigrettes are good, as is the sesame dressing.
Thanks! This is really, really excellent advice. I’m going to print this out and paste it in the front of my recipe book so I always have it on hand as a reference. It’s great to know what the basics are and how to modify it to get what I want! THANK YOU!
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