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Saturday, August 11, 2012

Quick and Easy Dressing Recipes

Russian Salad, true to modern post-Soviet conv...
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!


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.


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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