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Pour salt-free freshness on salads.

POUR SALT-FREE FRESHNESS ON SALADS

Delicious homemade dressings can help you avoid high sodium.

A salad is only as good as its dressing, and the best dressings are made from scratch using fresh herbs, oils, and vinegars. You don't have to go to the Cordon Bleu to make great dressings. The basic rules are simple: Start with red- or white-wine vinegar, some low-cholesterol oil, and a bit of fresh garlic. Then add your favorite fresh herb, or a combination of herbs. Dried herbs can also be used, but fresh are preferred.

To sweeten a dressing, add a touch of brown sugar or a few drops of honey. Sweet vermouth or sherry in small amounts may also be used, but never use cooking wines, because they are high in salt. Onions also impart sweetness to dressings. Yellow onions are strongest in flavor. Spanish are milder. Red or Italian onions are particularly sweet.

For a fruity sweetness, add fresh-squeezed orange or tangerine. For a sour effect, use lime or lemon. Increase vinegar for extra bite.

By making your own dressings, you can achieve just the flavor you like. Your salads will always taste fresh, and best of all, you will avoid the salt found in most processed dressings.

The following recipes illustrate the many flavors you can achieve by using various fresh herbs. A single batch of each can serve many salads, and you don't have to worry about how much you pour on.

Sunshine-Orange Poppy Seed Dressing

(Makes about 2/3 cup) This tangy-sweet dressing is great on fresh fruit salads.

1/2 cup prepared orange juice

from concentrate

2 tablespoons white-wine

vinegar
1/3 cup peanut oil
1 teaspoon grated orange peel
2 tablespoons finely chopped


chives

1 tablespoon bruised and finely

chopped nasturtium leaves,

if desired.

1 teaspoon poppy seed

Pinch of red pepper flakes Combine orange juice and vinegar. Slowly add oil and blend. Add remaining ingredients and mix well. Pour into container with lid. Shake well before use. Allow to stand in refrigerator at least 30 minutes before use to allow flavors to blend. Shake well before use. Refrigerate.

Salad Seasoning Blend

Sprinkle over greens, sliced tomato, cold vegetables, cottage cheese, etc.

1/3 cup toasted sesame seed(*)

4 1/2 tablespoons onion powder

2 tablespoons poppy seed

1 1/2 tablespoons garlic powder 1 1/2 tablespoons paprika
3/4 teaspoon celery seed
1/4 teaspoon ground black pepper


Combine sesame seed, onion powder, poppy seed, garlic powder, paprika, celery seed, and pepper. Spoon into shaker or tightly covered container. (*)To toast sesame seed, place in skillet; cook and stir over medium heat until golden, 3-5 minutes.

Sweet Basil Salad Dressing

(Makes 1 cup) This light, versatile dressing is perfect on crisp, green salads. 1 1/2 tablespoons fresh lemon

juice
1/4 cup red-wine vinegar
1/2 cup olive oil
1/2 cup minced red onion
2 cloves garlic, crushed
2 tablespoons bruised and


chopped fresh basil

1/4 teaspoon black pepper

Pinch of red pepper flakes Add lemon juice to vinegar. Mix well. Slowly add olive oil and blend. Add onion, garlic, basil, pepper, and pepper flakes. Mix ingredients well.

Pour into container with lid. Shake well before use. Allow to stand at least 30 minutes before use to allow flavors to blend. Refrigerate after use. Allow to stand at room temperature before using again.

Garden Sorrel-Mustard Dressing

(Makes 1 cup) Enjoy this unique dressing on your favorite fresh vegetable or seafood salad. 1 1/2 teaspoons dry mustard
1/4 cup white-wine vinegar
1/2 cup olive oil
1/3 cup finely chopped sorrel


leaves

1 tablespoon chives

Pinch of black pepper

1 clove garlic, crushed

Add dry mustard to vinegar and mix well. Slowly add olive oil and blend. Add sorrel, chives, pepper, and garlic, and mix thoroughly.

Pour into container with lid. Allow to stand at room temperature at least 30 minutes before using to allow flavors to blend. Shake well before use. Refrigerate.

Little Dragon Dressing

(Makes 3/4 cup) Tarragon, or Dracunculus, meaning little dragon, is appropriately named because its long leaves have the shape of a little dragon's tongue. Enjoy this dressing on your favorite salad.
2 Italian plum tomatoes, chopped
2 tablespoons chopped fresh tarragon
1/8 cup lemon juice
2 tablespoons white-wine vinegar
1/3 cup olive oil
1 clove garlic, crushed


Pinch of red pepper flakes Place all ingredients in food processor or blender. Process until just blended. Pour dressing into small jar with tight-fitting lid. Shake well before use. Refrigerate.

Scandinavian Dill Dressing

(Makes 1 cup) This versatile dressing complements any fresh fruit or vegetable salad.
1/2 cup low-fat, low-salt sour cream
1/4 cup low-fat, low-salt plain yogurt
1/4 cup skim milk (add more milk


for thinner consistency)
1 clove garlic, crushed
1/8 cup minced white onions,


if desired

2 tablespoons finely chopped

dill Blend sour cream, yogurt, and milk together. Add garlic and onions, and mix well. Mix dill into ingredients until well-blended. Refrigerate at least 30 minutes before use. Refrigerate after use.

Zesty Mustard Dressing

(Makes 1 cup) Enjoy this interesting and versatile dressing on both vegetable and fruit salads.

1/2 teaspoon unsalted prepared

Dijon mustard
1/4 cup red-wine vinegar
1/3 cup olive oil
1/2 small red onion, minced
1/3 cup finely chopped arugula


Pinch of black pepper Combine mustard and vinegar. Mix well. Slowly add olive oil to mixture and blend. Add remaining ingredients and mix well. Pour into container with lid. Allow to stand at room temperature at least 30 minutes before using to allow flavors to blend. Shake well before use. Refrigerate.

Delicate Almond Delight

(Makes about 2/3 cup) Enjoy this white-wine and hint-of-almond dressing on crisp green salads, as well as seafood salads.

1/4 cup finely chopped unsalted

almonds 2 1/2 tablespoons peanut oil
2 teaspoons dry white wine
2 teaspoons red-wine vinegar
2 tablespoons lemon juice
2 teaspoons lime juice
2 tablespoons minced white


onion

3 tablespoons fresh dill

Pinch of black pepper In frying pan over low heat, saute almonds in peanut oil. Allow to cool until oil is at room temperature. Mix wine, vinegar, lemon juice, and lime juice. Slowly add peanut oil and almonds, and blend well. Add remaining ingredients and mix well.

Pour into container with lid. Allow to stand in refrigerator at least 30 minutes before using to allow flavors to blend. Shake well before use. Refrigerate.

Sesame and Herb Seasoning Blend

(Makes 6 tablespoons) Try this excellent seasoning for fish, chicken, and vegetables.
2 tablespoons toasted sesame seeds
2 tablespoons crushed basil leaves


2 1/2 teaspoons onion powder

2 teaspoons crushed tarragon leaves

1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seeds


In small jar with a cover combine sesame, basil, onion, tarragon, black pepper, garlic, and celery seeds.

Garden-Fresh Yogurt Dressing

(Makes about 1 cup) Enjoy this refreshing and nutritious dressing on your favorite green salad.
1/2 cucumber, peeled and grated
1/2 cup plain low-fat yogurt


Pinch of black pepper 1 1/2 cloves garlic, crushed Pinch of sugar, if desired

1/8 cup bruised and finely

chopped mint leaves

1/8 cup bruised and finely

chopped parsley Place grated cucumber in palm of hand and squeeze water from it. Place cucumber, yogurt, pepper, garlic, and sugar in food processor, and pulse 30 seconds. Add mint and parsley and blend well. Chill well before use. Refrigerate.

A Taste of the Orient

(Makes about 1 cup) This fresh, tasty dressing is especially appetizing with chicken salad.
1/3 cup white-wine vinegar
1 teaspoon water
1/2 cup olive oil
2 cloves garlic, crushed
2 tablespoons bruised and finely


chopped fresh cilantro

1 teaspoon peeled and minced

fresh ginger

1 teaspoon sesame seed

Pinch of red pepper flakes Combine vinegar, water, and olive oil, and mix well. Add garlic, cilantro, ginger, sesame seed, and red pepper flakes. Blend well. Pour into container with lid. Allow to stand at least 30 minutes before use to allow flavors to blend. Shake well before use. Refrigerate.

Chili Tomato Salad Dressing

(Makes 1 cup) This spicy dressing is a good choice to serve over salad greens, sliced tomatoes, chilled vegetables, cold chicken, and fish. 1 1/4 cups (8 ounces) chopped

fully ripened fresh tomatoes
2 tablespoons lemon juice
1 tablespoon water


1 1/2 teaspoons chili powder
3/4 teaspoon onion powder
1/4 teaspoon garlic powder


1/16 teaspoon ground black

pepper In container of electric blender, place tomatoes, lemon juice, and water; blend until smooth. Add remaining ingredients; blend until combined.
COPYRIGHT 1989 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Day, Jeanne Paulson
Publication:Saturday Evening Post
Date:Oct 1, 1989
Words:1440
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