dressing for vegetable salad


  • Vinaigrette
  • American sauce
  • Egg Sauce
  • Orange-Mustard Sauce
  • Ranch dressing
  • The sauce with blue cheese

What we usually dressed with vegetable salads? Typically, the choice have small - or mayonnaise or vegetable oil. Meanwhile, worldwide use is much more varied salad vegetable salads. Some of them are familiar and common in everyday food, but some belong exclusively to the high cooking and present in the restaurant's menu.

Whatever it was, but to diversify trivial salad vegetables, you can use a delicious sauce. Sometimes this requires quite sauce ingredients available, but there are refueling, in which there is very unusual for our food products. We offer you the recipes of sauces that will help make vegetable salad is not only tasty, but also spicy, and sometimes give it a completely new and unusual taste.


It is also called French dressing, and in the popularity rating vinaigrette salad dressings (along with mayonnaise) takes a worthy first place. Firstly, its preparation needs quite simple and products available, and secondly, make it possible to preserve and store in the refrigerator for several days, and thirdly, the dressing can vary further additives. So, for a classic vinaigrette, we will need the following ingredients:

  • Vinegar - a third of the glass;
  • Olive oil - 1 cup;
  • Garlic - 3 cloves;
  • Salt - half teaspoon;
  • Black pepper (ground) - half a teaspoon;
  • Mustard - 2 teaspoons.


In a deep bowl or in a saucepan and pour wine vinegar, whisking whisk, gradually begin to add to it olive oil. As a result of mass should become cloudy and slightly foamed. Then, continuing to whisk, add to the mixture of oil and vinegar freshly ground black pepper, salt, mustard (ready) and chopped garlic.

Once the sauce is smooth, it can be used for salads, but it is better to give him a brew. Keep vinaigrette should be in the refrigerator, pour into a bottle tightly closed. But before you fill the salad dressing you need a good shake.


Instead of vinegar, you can use apple cider, balsamic, or even an ordinary household vinegar. In addition to olive oil and cook the sauce with other vegetable oils, such as sunflower, corn and mustard. The vinaigrette can be put ordinary hot mustard, sweet French or grainy. And to soften the tart flavor sauce would allow a small amount of sugar or honey.

American sauce

This sauce Americans use for their traditional potato salad. So any vegetable salad, of which consists of sweet potatoes, and our hearts, can be charged with this sauce.


  • Mayonnaise - 3 tablespoons;
  • French Mustard (Dijon) - 1 tsp;
  • Sugar - half a teaspoon;
  • Salt - a pinch of 2-3;
  • Lemon juice - 1 teaspoon.


Mayonnaise mix with mustard, lemon juice, salt and sugar. Good rub and dressed salad. If necessary, the sauce is too thick can be diluted with cold boiled water and sugar substitute honey. If you make this sauce with the usual hot mustard, it just need to take less.

 salad vegetable salads

Egg Sauce

The sauce on the basis of cooked egg yolks will become a substitute for mayonnaise or vinaigrette. And it can fill any vegetable salad, ranging from the traditional cabbage and ending with a light summer salad of tomatoes and cucumbers.


  • Egg yolks - 3 pcs .;
  • Mustard - 1 tablespoon;
  • Apple cider vinegar (3 percent) - 1 cup;
  • Vegetable oil - 1 tablespoon;
  • Sugar - 1 tsp;
  • Salt and pepper - to taste.


Welded hard-boiled egg yolks through a sieve or fine grater and rub it with mustard and oil. Then diluted with a mixture of apple cider vinegar, add sugar, pepper and salt. Sauce whisk whisk or simply shaken, poured into a bottle.


Instead of applesauce, you can use home brew, and the amount of sugar and mustard to vary to your taste. Besides vinegar or brew for this sauce, you can insist on spicy herbs or garlic.

Orange-Mustard Sauce

A very unusual combination of spicy sauce with citrus flavor, mustard and honey.


  • Fresh orange;
  • Fresh lemon;
  • Olive oil;
  • Honey;
  • Mustard;
  • Salt and pepper.


From half a lemon and squeeze the juice of half an orange, mix it with three tablespoons of olive oil, a teaspoon of Dijon mustard and a teaspoon of honey. Salt and pepper to add to its discretion and vzobem sauce whisk.

Ranch dressing

This sauce is popular in the US states no less than the famous American salad. It is prepared on the basis of mayonnaise with the addition of buttermilk or yogurt, and is used for filling vegetable salads and baked or boiled potatoes.


  • Mayonnaise - 1 cup;
  • Kefir - half cup;
  • Dry onions (seasoning) - 2 teaspoons;
  • Dry garlic - 2 teaspoons;
  • Seeds or dill (chopped) - 2 teaspoons;
  • Salt, pepper and lemon juice - at your discretion.


Pour into a blender mayonnaise and yogurt, add the remaining ingredients and stir thoroughly. Give infuse at least an hour and use as a salad dressing.


Instead of dried garlic and onion can be used fresh ground. The sauce can be stored for several days in the refrigerator.

 sauce vegetable salad

The sauce with blue cheese

And here's the recipe of high cuisine. Makes it so gourmet blue cheese (Gorgonzola, St. Agur, Dor Blue, Roquefort, Blue Stilton, Danish blue) which is called blue cheese and Worcestershire sauce (English fermented sauce made from vinegar, fish, spices and sugar). So if you manage to get hold of these products, you can cook and such an unusual sauce.


  • Mayonnaise - 1 cup;
  • Blue cheese - 120 g;
  • Lemon juice - 2 tablespoons;
  • Worcestershire sauce - 1 teaspoon;
  • Black pepper - to taste.


Cheese shred spoon or a fork or in a blender. In the first case we get the sauce with slices of cheese, the second - a homogeneous mass. Then mix the cheese with Worcestershire sauce and mayonnaise, place freshly ground pepper and insist in a refrigerator for several hours.

Choose a recipe, try and cook. Your salads will be extremely tasty and delicious in its own way. However, and to come up with its own sauce is not too difficult: mayonnaise, yogurt, sour cream, vegetable oil, vinegar. Take any basis and fantasize. Perhaps you will succeed is not worse than the chefs trendy restaurants. Be of good cheer! And cook with pleasure.

 Salad vegetable salad - delicious and easy to eat

We recommend that read: Sauce for the Greek salad

 sauce tkemali

The Georgian cuisine has such iconic dishes that appreciate the guru of cooking. These full responsibility include tkemali sauce. This kind of seasoning has such an amazing aroma and rich flavor palette that it turns into the most delicious dishes of fresh food.

In Georgia tkemali served with a sauce, for example, porridge of maize flour which in Moldavia and Bukovina (it Chernivtsi region, Ukraine) is called hominy, and well-known gourmets Italians call this mess polenta.

Hominy, like polenta, a completely neutral taste, bright accents for all kinds of dishes are additive. The Ukrainians and Moldovans its flavored cheese, bacon, Italians can not imagine without parmesan polenta, but Georgians always offer to decorate the dish of corn flour sauce tkemali. And it turns out fantastic tasty.

How to cook the sauce tkemali and what recipe can be considered a classic? The question is not idle. Each Georgian family has its secrets, and sauces tkemali akin nobody ritual actions. We offer you several options for this sauce, and you will choose the recipe that seems most appropriate, and to prepare the original seasoning. As you can see, it's easy enough to do.

 tkemali sauce

Sauce tkemali


  • 2 kilograms of plum
  • 150 milliliters of water
  • 2 heads of garlic
  • 2 tablespoons dried dill
  • 3 tablespoons coriander
  • 1 tablespoon hot paprika
  • 1 tablespoon dried mint (any species other than peppermint)
  • salt to taste

Cooking method:

Washed plum folded into an enamel bowl, cover with water and cook over medium heat until the complete separation of the skin and bones. Wipe the fruit pulp through a sieve and boil down puree over low heat until the consistency of thick cream. All combine spices and grind into a homogeneous mass, add to the sauce and simmer for another 5 minutes.

Bottling (for better safety pour a layer of oil) to keep in a cool place.

The recipe is quite simple, all the spices available. Malic curly mint or lemon balm can be replaced, in a word, to make a sauce by virtue of any owner.

 tkemali sauce recipe

Plum sauce


  • 2 kilograms of plum (yellow or red)
  • 150 milliliters of water
  • 2 heads of garlic
  • 250 grams of finished adzhika

Cooking method:

Prepare plum puree (see previous recipe). Add minced garlic and finished adjika, boil all together for 5-7 minutes. Salt is not required, as adjika quite salty. Not required and spices, as adjika includes all necessary tkemali herbs and seasonings.

Make a sauce is simple, the main thing to find a good Georgian adjika. What it is sold in our markets under the same name, nothing to do with the Georgian seasoning has not, and expect to improve the taste of any dish (and tkemali consumed with meat, fish, poultry) is not necessary.

Generally, in order to prepare the present tkemali, necessarily require such spice as Ombay - marsh mint. That it gives the sauce the same spicy flavor that makes Georgian dishes such memorable. Moreover, this amazing herb also possess remarkable preservative properties. It is this real tkemali, which is prepared Georgian mistress, does not deteriorate. Unfortunately, we find it very difficult. However, the sauce, cooked with love, albeit without some important components will differ excellent taste.

Prepare and have fun!

 The highlight of Georgian cuisine: sauce tkemali

We strongly recommend to read: How to cook the sauce Bolognese