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Sunday, March 6, 2011

Salad Dressing With a Personal Touch

shrimp (boiled), lemon juice, fresh cream, may...Image via Wikipedia
By Juvy S. Iliwiliw

       A light French dressing (oil, vinegar, lemon juice, and seasonings) is appropriate for almost any salad. Mayonnaise, whipped cream, or cooked dressing should be used according to your own taste. Don't be afraid to experiment. Out of it you may be able to create something special.
       Here are the basic ingredients you may use:

  • Oils. Fruity Italian oil, olive oil, or French type such as vegetable oils made from corn, cotton seeds, peanuts, soybeans, and canola.
  • Vinegar. Strength of vinegar varies. That's why it is important to add vinegar to the other ingredients a little at a time until your desired taste is reached. Old-fashioned vinegar has a wild taste. For a distinctive taste in your dressing you may either use vinegar from tarragon, wine, pear, garlic, onion, or specially seasoned vinegar.
  • Seasonings. Use regular table salt. Black pepper is at its best when freshly ground. Fresh garlic should be minced, otherwise, you may opt for garlic salt or powdered dry garlic. Use dried or fresh herbs sparingly. With herbs, a little goes a long way.
  • Other salad staples. Keep these condiments at hand: garlic, celery, salt, onion salt, minced salt, and onion juice. Horseradish pickle relish and seeds like caraway, sesame, celery, and mustard add distinctive flavor to  both salads and salad dressings. Don't overlook fresh and dried herbs such as sage, mint, chive, basil, oregano, and dill. Use sharp table steak sauce and red pepper sauce for zesty tang. Crunchy nuts and raisins give pleasing texture and taste.


You will need:

1/2     cup honey
2        tablespoons mustard
2        mangoes or peaches
4        tablespoons vinegar
4        tablespoons olive oil
12      cloves garlic, shelled
1        onion
2        tablespoons brown sugar
          Pinch of salt

Here's how:

1. Puree all ingredients in a blender for 3 to 5 minutes.
2. Serve with any vegetable salads.
3. Store extra in sterilized bottle and refrigerate.
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