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| Russian Salad, true to modern post-Soviet convention in typical appearance and ingredients (excepting the olives, which are not standard). (Photo credit: Wikipedia) |
By Juvy S. Iliwiliw
A
little goes a long way when it comes to making salads. For example, a
tablespoon of dressing is enough to coat about 60 grams of lettuce. Make sure
you don’t overtoss and get the greens all wilted. Make wide folds and flips
(around 10) using wide wooden spoons and pair greens with a contrasting dressing.
If you’re using bitter greens like arugula, use a sweet type of dressing. For
more neutral tasting lettuces like romaine or lolo rosso, go for a tangy
vinaigrette. Add sliced veggies, grated cheese, and other toppings only after
the dressing has been tossed with the lettuce. Then, cut up fruits like apples,
grapes, and mangoes and top these salads just before serving. And if you are
making a big batch of salad for a large group and you need more dressing,
simply double the recipe for a bigger yield.
Here are three quick and easy dressing recipes just for you. They
can keep for a week in the chiller. Happy salad days!
ZERO-FAT VINAIGRETTE
In a bottle, combine 1/3 cup tomato sauce, 2 tablespoons red wine
vinegar, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon
Worcestershire sauce, ½ teaspoon minced garlic, and ½ teaspoon ground black
pepper. Shake well. Chill. Yield ½ cup.
SESAME SOY DRESSING
Mix 1/3 cup Japanese vinegar, 1½ tablespoons low-sodium soy sauce, ½
teaspoon sesame oil, ½ teaspoon minced fresh ginger, ½ teaspoon honey, ½ teaspoon
minced garlic, ½ teaspoon toasted sesame seeds, and dash of freshly ground
pepper. Adjust seasoning as desired. Chill. Yield
½ cup.
Put 1/3 cup cottage cheese, ¼ cup non-fat milk, ½ tablespoon lemon
juice, 1 teaspoon finely chopped onions, ½ teaspoon Dijon mustard, ½ teaspoon fresh
oregano (chopped), ¼ teaspoon fresh thyme (chopped), 1/8 teaspoon ground pepper
in a blender and process until smooth. Keep in the chiller until ready to use.
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