Best Slightly Creamier Sunday Salad Dressing Recipes
EASY CREAMY SALAD DRESSING
This is a super-simple salad dressing with cream and white balsamic vinegar. It tastes great with all sorts of leafy greens. I use sunflower oil or any other plain oil. Olive oil has too strong a taste.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 3m
Yield 4
Number Of Ingredients 5
Steps:
- Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 16.8 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 588.1 mg, Sugar 4.3 g
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY BALSAMIC VINAIGRETTE
This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 2.6 g, Cholesterol 2.6 mg, Fat 12.2 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 1.9 g
SLIGHTLY CREAMIER SUNDAY-SALAD DRESSING
The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we're sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life's great pleasures.
Provided by Sam Sifton
Categories easy, quick, weekday, condiments, dips and spreads
Time 5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams
LEMONGRASS DRESSING
Provided by William Norwich
Categories condiments, project
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and stir until sugar dissolves.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams
SOUTHERN BUTTERMILK SALAD DRESSING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Provided by Mark Bittman And Sam Sifton
Categories easy, quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams
ITALIANATE SUNDAY-SALAD DRESSING
All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed.
Provided by Sam Sifton
Categories easy, quick, weekday, condiments
Time 5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine the lemon juice, vinegar and garlic in a small bowl. Add the basil and stir to combine. Slowly whisk in the olive oil until the dressing emulsifies. Add the cheese and whisk again. Season to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 100 milligrams, Sugar 1 gram
BASIC SUNDAY-SALAD DRESSING
Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed. Dressing advice: Whisk a lot. Start with vinegar and the flavors you're adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while. And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.)
Provided by Sam Sifton
Categories easy, quick, weekday, condiments
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams
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