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The main thing in a salad is ... sauce! 5 easy sauces recipes!

Depending on the sauce, you get completely new tastes and combinations. Experiment! Our selection of recipes will help!

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Sour cream sauce for salad

Ingredients:

  • 100 g sour cream
  • 2 tsp. mustard
  • 1 tsp lime or lemon juice
  • half a large sour green apple
  • 1/4 celery root
  • bunch of dill

Preparation

Apple rub on a very fine grater, drain the juice, sprinkle with lemon juice so that the apple does not darken. Celery grate on a very fine grater or chop in a blender. Combine all the ingredients and mix.

Cucumber sauce for salad

Cucumber sauce will be indispensable in heavy salads with boiled meat.
Ideal for salad "Stolichny", any salad with boiled meat, potatoes, lettuce, cucumbers, cheese and seafood.
The whole secret of the sauce is that fresh cucumbers contain a huge amount of tartronic acid, which inhibits the process of carbohydrate processing and helps to split the already existing fat.But cucumber sauce can be used only with cold salads, as tartronic acid loses its magical properties when heated.

Ingredients:

  • 2 fresh cucumbers
  • 100 g soft cream cheese
  • 2 tbsp. thick cream
  • 1-2 cloves of garlic
  • a bunch of any greens

Preparation

Grate the cucumber on a fine grater along with the peel. Add chopped garlic, chopped greens, sour cream and soft cheese. Mix thoroughly until smooth.

Cucumber juice in this sauce can be pressed as desired, depending on whether you need a thick or thinner sauce.

Ginger Salad Sauce

Use ginger sauce in "Herring under a fur coat."

A great idea for those who love the legendary "Herring under a fur coat." Also suitable for salads and appetizers with any salted fish, mushrooms, warm vegetable salads and cheese.

Ginger contains a special substance - gingerol, which quickly improves blood circulation and, like a powerful turbo-reactor, accelerates metabolism. In addition, gingerol enhances heat production and, thus, burns calories - eat and lose weight at your pleasure!

Ingredients:

  • 200 g low-fat sour cream
  • 2 tsp.Dijon mustard (no Dijon, take the usual)
  • 1 tsp ground ginger (or 2 cm of fresh ginger root)
  • 1 bunch of dill

Preparation

Dill very finely chop. If you use fresh ginger root - grate it on a fine grater. Mix all products and leave to infuse for 30 minutes.

Cranberry Salad

Cranberry sauce is a great alternative to mayonnaise in a traditional crab salad.

This sauce will suit salads, which include crab sticks, rice, fresh tomatoes, cucumbers, hard cheese, brined cheese, fish, olives, olives and leafy greens.

Due to its high acid content, cranberries help to digest fatty foods better. In cranberries, there is plenty of fiber that reduces the calorie content of your salads, and pectins that reduce cholesterol in the blood, improve metabolism and accelerate the elimination of toxins after drinking alcohol. Refueling do not need salt!

Ingredients:

  • 100 ml of yogurt
  • handful of frozen cranberries
  • 1 tbsp. lemon juice
  • 2 tsp. olive oil
  • red pepper - to taste

Preparation

Cranberries, without defrosting, beat in a blender with kefir into a homogeneous mass. Add pepper, lemon juice, olive oil and mix.The sauce should stand for 15-20 minutes.

Nutty salad dressing

Salad "Mimosa" will get a new taste thanks to the nut sauce.

Nut sauce will give a rich taste to the salad "Mimosa", as well as salads from potatoes, beef, salted and canned fish, leafy greens and seafood.

Walnuts, due to the high content of fiber, protein and omega-3, lower blood sugar levels, quickly saturate, block the processing of carbohydrates into fat, reduce cholesterol and reduce cravings for sweets and chocolate.

Ingredients:

  • 200 g low fat soft cottage cheese
  • 1/4 Art. walnuts
  • 0.5 tsp grated horseradish (you can take ready creamy horseradish)
  • 1 tsp lemon juice
  • ground pepper - to taste
  • kefir - if necessary

Preparation

Rub the cottage cheese through a sieve, add walnuts, horseradish and lemon juice, chopped into a slurry. Mix thoroughly and leave to infuse for 15 minutes. The consistency of the sauce should be like sour cream. If necessary, dilute with kefir a little.

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