Summer time – salad time
So now we want to give you some suggestions for delicious salad dressings for the, hopefully coming hot days.
Salad fills you up and is therefore very popular, especially among calorie-conscious people. Red and green lettuces are 95% water and contain few calories. However, lettuce is rich in vitamin A and B and C vitamins. But also magnesium, potassium and calcium make lettuce valuable in minerals. Particularly noteworthy is also the valuable effect of natural fibers.
A piece of homemade brown bread with your salad and you’re set for a healthy, nutritious lunch, dinner or hearty snack.
For the calorie conscious first a special
Data in each case for 1/2 l dressing:
550 g of low-fat curd cheese, 2 tablespoons of oil, ¼ l of mineral water, salt, pepper, 1 small clove of garlic,
Suitable herbs are dill, parsley, tarragon, chervil, basil, cress, lemon balm.
Stir the lean curd with mineral water until foamy and beat in 2 tablespoons of oil. Round off with garlic, pepper and salt and add finely chopped herbs
This dressing is suitable for green salads, chicory, bolognese and endive.
150 g sheep cheese, 1/8 l olive oil, 1 clove of garlic, 300 g yogurt, 2 tsp tomato paste, 2 tsp sweet paprika, 1 tsp lemon juice, 1 tsp wine vinegar, 1 small red and 1 small green bell pepper
Press the sheep cheese through a fine sieve. Mix with olive oil. The garlic should be crushed and mixed with yogurt, tomato paste and paprika. Season with salt and lemon juice.
Halve the peppers, remove the seeds, wash and cut into small cubes and mix into the dressing.
This dressing is especially good for eggplant, artichoke hearts , zucchini and grilled steaks.
150 g onion, 4 cloves of garlic, 2 eggs, ¼ l oil, 3 tbsp vinegar, 2 rings of anchovy, some tarragon, 1 tsp mustard, salt, sugar, Worcester sauce, white pepper, 1/8 l mineral water, 1 tsp lemon juice.
Finely mash the onion and garlic and mix with the whole eggs. That mousse season with vinegar, finely chopped sandal rings, mustard, salt, sugar and Worcester sauce, white pepper. Whip like a mayonnaise sauce with oil, extend with mineral water and lemon juice.
This dressing is especially suitable for leaf salads.
Roquefort dressing for 4 lettuce hearts
1 tbsp. vinegar, 2 tbsp. oil, 1 stick of celery or celery greens, 150 g Roquefort-cheese (or Österzola, Bergader etc.), salt, pepper, 1 EWL wine vinegar, sugar, 10/8 l cream, 3 tbsp. sour cream, 80 g cooked ham
Wash the lettuce hearts, drain well, mix vinegar, salt and oil well and drizzle over lettuce hearts. Wash the celery, drain and chop very finely and sprinkle over the lettuce hearts. Mash the cheese with a fork, mix with vinegar, cream and sour cream until smooth, season with salt, pepper and sugar and spread the dressing over the lettuce hearts. Garnish with the finely chopped strips of ham.
This salad is also suitable as a fresh, spicy appetizer.
Crème fraîche dressing for potato salad
1 kg boiled potato, 120 g cooked ham, 2 gherkins, 2 onions, 5 tablespoons oil, 4 tablespoons wine vinegar, 1 egg yolk, ¼ l crème fraîche, 1/2 bunch parsley, salt, white pepper, sugar.
Slice the boiled and peeled potatoes. Cut the gherkins into slices, cut the onion and ham into strips. Make a mayonnaise from the egg yolk and oil and stir with the legal ingredients and spices to make a creamy dressing. Mix the salad ingredients well with the cream dressing and let stand at room temperature for about 30 minutes. Sprinkle with chopped parsley and serve.
Simple yogurt marinade
2 tbsp light oil, 2 dsp lemon juice or vinegar, 1 cup yogurt, 1 pinch sugar, ½ teaspoon mustard, pepper, chopped parsley and dill.