Monday 19 August 2024

Salad Dressings a la 67goingon50

 

SALAD DRESSINGS a la 67GOINGON50


updated 19 Aug 24 
67goingon50 Salad Dressings 
(In alphabetical order:


Avocado Cream Dressing: Simple
(ingredients multiply easily)
1 generous tablespoon fat-free yoghurt
1 generous tablespoon mayonnaise 
1 generous tablespoon ripe avocado
1 generous tsp balsamic vinegar
pepper & salt
  1. Mash ingredients until creamy
  2. Drizzle over salad and/or veg serve in a separate container


Balsamic Vinaigrette: Simple
     6-8 tbsp good olive oil
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.


Balsamic Vinaigrette: Creamy   
    6-8 tbsp good olive oil  
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)
     2-3 tablespoons strained 0-fat yoghurt

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

 Balsamic Orange Vinaigrette 
     3-4 tbsp good olive oil
     1 tbsp balsamic vinegar
     good pinch salt and 1/8 tsp pepper, pref. coarsely ground
     1 rounded tsp Dijon mustard
     zest one orange

     1-2 tbsp orange juice

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.


Balsamic Yoghurt-Mayo
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt.  (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt)  Add 1-2 tbsp balsamic vinegar to taste. Mix well.


Caesar Dressing, Classic
    6 drained small anchovy fillets (67 used M&S, 100 gms) (opt)
    1 large or two small garlic cloves, grated
    2 large egg yolks (freeze whites for meringues)
    2 tablespoons white wine vinegar(pref) or lemon juice
    3/4 tsp Dijon mustard
    2 tablespoons olive oil
    1/2 cup yoghurt OR light vegetable oil
    1/2-1 tsp Worcestershire sauce
     2 oz/5-6 tbsp finely grated Parmesan (for the frugal, any other hard waxy cheese, finely grated)
     pepper and a little salt
Whizz with a stick or bowl blender until thick and creamy. Refrigerate before use.  Keeps up to 3 days.


Ceasar Dressing, Simple
    3 anchovies (opt)
    a small clove garlic, grated
    1 tbsp white wine vinegar or lemon juice
    1/3 tsp Dijon mustard
    1 tbsp olive oil
    1/4 cup/60 ml yoghurt-mayonnaise
    1/2 tsp Worcestershire sauce
    1 oz/21 gms parmesan cheeese
    Pepper and a little salt
Whizz with stick or bowl blender lid until thick & creamy. Refrigerate before use; keeps 3 days.  Tip: anchovy paste can replace anchovies, in which case, mix all ingredients in a jar with a tight-fitting lid and shake until thick and blended.

Cranberry Yoghurt-Mayo wonderful with poultry
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt.  (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt)  Add 1-2 tbsp cranberry sauce (store bought is fine to taste. Mix well.)


Dill Vinaigrette, Creamy  
    4 tbsp good olive oil  
     1 tbsp lemon juice 
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp finely chopped dill or 1/2 tsp dried 
     1/2 tsp sugar, honey or maple syrup (opt)
     2-3 tablespoons strained 0-fat yoghurt
     1 tbsp mayo

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

French Vinaigrette
    6-8 tbsp good olive oil
    2 tbsp lemon juice/white wine vinegar/cider vinegar
    good pinch salt and 1/4 tsp pepper, pref coarsely ground
    2 rounded tsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Ginger & Green Onion Sauce, perfect for poached chicken or an exotic dressing with noodle salads 
  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  3 tbsp groundnut/peanut oil
  1 generous tsp grated garlic (opt)
Mix all the ingredients together; serve on the side or add to cooked rice. 


Green Herb Dressing
   6 tbsp Greek or strained 0-fat yoghurt
   2 tbsp mayonnaise
   3-4 tbsp mixed herbs: parsley, chives, basil, spring onions
   pepper & salt to taste
Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season with pepper & salt. 


Lemon Vinaigrette Dressing (creamy option)
3 parts good olive oil
1 part lemon juice
1 generous tablespoon wholegrain mustard
1 small clove garlic, grated
good pinch salt; 1/4 tsp pepper

Creamy option, add: 
2-3 tablespoons Greek 0-fat yoghurt
1 tbsp mayo (opt)

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.


Oriental Dressing: Standard
    5 tbsp olive oil
    3 tbsp rice vinegar/dry sherry/white wine/grape juice
    2 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
    1 tsp toasted sesame oil 
    1 tsp lemon or lime juice
    1/2 tsp 5 spice powder (or cinnamon)
    1 clove garlic, grated or minced
    1.5 tsp grated fresh ginger or 1/2 tsp dried 
    1/2 tsp dried oregano
    2 tbsp oyster sauce (opt)
    pepper & salt
Pour all ingredients into a jar with a tight fitting lid and shake until thick and emulsified (ie no separate ingredient is visible.) Check seasoning.


Oriental Dressing: Creamy
    250 gr/9 oz strained or Greek 0-fat yoghurt
      80 gr/3 oz mayonnaise
    4 tbsp rice vinegar/dry sherry/white wine/grape juice
    3 tsp reduced salt soy sauce (Amoy)
    1 & 1/2 tsp toasted sesame oil (or good olive oil)
    1-2 tsp lemon or lime juice
    1/2-1 tsp 5 spice powder (or cinnamon)
    1 large clove garlic, grated or minced (opt) or generous pinch garlic flakes
    1 tbsp grated fresh ginger or 1/2-1 tsp dried 
    1 tsp dried oregano
    2 tbsp oyster sauce (opt)
    pepper & salt
Whisk ingredients together until well blended.


RANCH DRESSING, lower fat, budget friendly, uses up leftovers
1/2 cup/125ml thick 0-fat yoghurt
1/2 cup buttermilk (ultra frugal: milk 'on the turn' or conventiontal milk with 1/2 tsp vinegar added)
2-3 tbsp good mayonnaise
2 small cloves fresh garlic, grated OR I/2 tsp garlic flakes, OR 1/8 tsp garlic powder  
3/4 - 1 tsp salt
1/4 tsp pepper
1 generous tbsp fresh OR 1.3 tsp dried dill
1/4 cup finely chopped fresh chives OR 1 tbsp dried chives
2 tsp fresh lemon juice (OR if needs must, bottled lemon juice)
few dashes tabasco or other hot sauce (optional & Be Careful!)
few generous tablespoons finely grated parmesan (optional but adds a delicious accent)

Set parmesan aside hand whisk or pulse all other ingredients in blender until completely mixed; refrigerate 48 hours; stir in parmesan if using. (Also use as dipping sauce)  

 

Savoury Spiced Dressing (with cooked egg yolk) unusual but sensational on crispy lettuces and herbs
   2 cooked egg yolks
   2 tsp Dijon mustard
   1/2 tsp cayenne
   1/2 tsp Sumac (opt)
   generous pinch 67 Savoury spice mix (opt)
   pepper & salt
   3 tbsp olive oil
   2 tbsp fresh lemon or lime juice
Mash egg yolk, mustard, cayenne, pepper & + sumac & Savoury Spice mix, if using, in a small jar with lid; add oil & lemon juice, shake to combine.  Do not apply until just before serving


Spicy Sesame Nut Dressing (for noodles)
   1tbsp sesame oil
   2 tbsp soy sauce, pref reduced salt
   1.5 tbsp dry sherry/white wine/grape juice
   1 tbsp tahini
   2 tbsp peanut butter pref crunchy 
   1 tsp light brown sugar
   1 tbsp finely grated ginger
   2 tbsp finely grated garlic
   1-2 tsp chilli flakes or a small chilli, deseeded, top & tailed and finely diced

    4 oz/110gm roasted peanuts, unsalted OR packaged peanuts, rubbed thoroughly with a paper napkin
Combine all ingredients, reserving some nuts for garnish


Tahini & Mint Yoghurt-Mayonnaise
(Popular for Mediterranean style meats & kebabs; it runs out quickly)
   200 g thick 0-fat yoghurt
   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2-3 tbsp good tahini, to taste
   1 tbsp toasted sesame seeds (opt)
Whisk together; serve generously 

Creamy Tomato, Mushroom & Grapefruit Dressing 
(great with potato or rice salad but best made just before serving)
   1 small clove garlic, minced or grated
   2 tbsp lime zest 
   1 tbsp each minced fresh (or 1 tsp dried) basil & parsley (opt)
   1/8-1/4 tsp salt
    3 tbsp mayonnaise
   7 tbsp 0-fat Greek or thick strained yoghurt
   1 large ripe tomato (about 6 oz/170 gms), in med dice
   4 oz/13 gm mushrooms, med dice

   1 whole grapefruit, segmented, chopped & drained (opt)

Whisk together first 6 ingred; add tomato, mushrooms and drained grapefruit, if using


Thousand Island Dressing a la 67going on 50, perfect for frugal iceberg lettuce
   4 tablespoons 0-fat Greek yoghurt
   2 tablespoons mayonnaise
   1-2 tablespoons tomato puree (or in a pinch, tomato ketchup)
   generous 1 inch cucumber, peeled, deseeded, in fine dice
   1/2 small tomato, de-seeded and without membranes, in 
fine dice
   1/2 hard-boiled egg, in fine dice (opt)
   1 small pickle, in fine dice (opt)
   salt & pepper
   few sprigs parsley or chives or celery fronts for garnish
Set aside some tomatoes, cucumber, egg & pickle for garnish.  Combine the rest of the ingredients; taste; season; drape generously over iceberg wedges or salad 


Yoghurt-Mayonnaise
Combine 1-2 part/s good mayonnaise to 4 parts strained 0-fat yoghurt.  (Example 1-2 tbsp mayo and 4 tbsp strained 0-fat yoghurt)  Mix well.


Yoghurt-Mayo with lemon (for 1 but easily multipled)
   2 tbsp strained 0-fat yoghurt
   1 tbsp mayonnaise
   1/2 tsp white wine vinegar or lemon juice
   1/2 tsp finely grated lemon zest 
   pepper & salt
Mix well.





Note: 
67goingon70 has promoted yoghurt-mayonnaise to help digestion and reduce fat and cholesterol without losing taste or texture. Thick 0-fat Greek yoghurts can be used as a base for these recipes but straining your own takes little effort.  0-fat yoghurt cost as little as 70p per kilo; removing some of the liquid through straining ensures it doesn't separate in cooking.


STRAINING YOGHURT
  1. Rinse a clean j-cloth to remove starch from the fibres.
  2. Straining 0-fat  Yoghurt

    Line a fine sieve (the kind used to sift flour) and place it over a deep bowl (or use Food Network's Anna Olsen's example and use a paper coffee filter) .
  3. Pour yoghurt into the sieve. 
  4. Leave for at least 4 hours or overnight.  
  5. Discard liquid at the bottom of the bowl.  
  6. For yoghurt mayonnaise, the yoghurt should be the texture of mayonnaise. 


        See also Sauces/Dips

These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

No comments:

Post a Comment