Seasoning for vegetable salads to cook. Filling for vegetable salads

An integral component of any salad is a refueling or salad sauce. The refueling makes the salad juicy and adds additional taste accents. The most popular refills in our country are vegetable oil and mayonnaise. But for a variety and improvement of the taste of many salads it is worth using other types of refills. We offer you some simple universal recipes Gas stations for salads that will add a highlight of the highlight. Recipes of refueling are designed for 1 kg of salad.

• Table vinegar - 4 tbsp. Spoons
• Sugar (or powdered sugar) - 0.5 h. Spoons

All ingredients beat in a cup for a fork. Refueling for any vegetable salad ready!

With vinegar

• Vegetable oil (better olive) - 6 tbsp. span
• Table vinegar - 2 tbsp. Spoons
• Salt and black ground pepper - taste

Mix in a small tank mustard, vinegar and salt. Let it be broken for 15 minutes. Wentchik thoroughly drive into the mixture olive oilBy adding it there with a thin flowing. At the end add black pepper and mix. You can immediately refill salad.

Sauce for refueling salads

• Sour cream - 1/2 cup
• Garlic - 2 slices
• Mustard (better Dijonskaya) - 1 h. Spoon
• Vegetable oil - 1 tbsp. the spoon
• 1/2 lemon juice
• Sugar - 1 h. Spoon
• Salt to taste

Beat the sour cream with vegetable oil, mustard, crushed garlic, lemon juice, sugar, and salt. Delicious gentle sauce For salad ready.

Olive

• Olive oil - 200 ml (1 cup)
• Vinegar wine red - 4 tbsp. Spoons
• Mustard - 1 tbsp. the spoon

Mix the oil, wine vinegar and mustard to homogeneous consistency.

Mustard salad refilling

• Vegetable oil (better olive) - 1/2 cup
• Juice of one lemon
• Mustard - 1 h. Spoon
• Garlic - 1 teeth
• Salted cucumber - 1 pc
• Salt and black ground pepper - to taste

Mix lemon juice, mustard, oil, finely grated salted garlic and cucumber. Salt and pepper.

Balsamic

• Balsamic vinegar - 1/3 cup
• Olive oil - 1/2 cup
• Mustard (better Dijon) - 1 tbsp. the spoon
• Honey - 1 tbsp. the spoon
• Juice 1 Lemon.

Balsamic vinegar Pour into the appropriate capacity, gradually introduce olive oil, stirring all the time the wedge.

Add honey, lemon juice, mustard. Salt, pepper, mix thoroughly. Capacitance to cover and give the sauce within 2 hours. Ready balsamic sauce can be stored in the refrigerator a few days.

Salad

• Vegetable oil - 1/3 cup
• Soy sauce - 4 tbsp. Spoons
• Juice 1 Lemon.
• Garlic - 1 teeth
• Salt and black ground pepper - to taste

Garlic to grind and mix with the other ingredients in a tightly closing capacity, season with salt and pepper to taste. Capacity close, greatly shake, give a sauce for 20 minutes.

With yogurt

• Natural yogurt - 200 g
• Juice 1 Lemon.
• Sugar - 1 h. Spoon
• Salt and black ground pepper - 1/2 h. Spoons

Salad refill with sour cream

• Sour cream - 200 g
• Apple or wine vinegar - 1 tbsp. the spoon
• Sugar - 1 h. Spoon
• Salt and black ground pepper - 1/2 h. Spoons

All ingredients thoroughly mix to homogeneous consistency.

Green salad refilling
with balsamic vinegar

• Balsamic vinegar - 1/4 tbsp. Spoons
• Brown sugar - 2 h. Spoons
• Olive oil - 3/4 cup
• Garlic - 2 teeth
• Salt and black ground pepper - 1/2 h. Spoons

Balsamic vinegar Beat with a bunny with sugar and crushed garlic, add salt and pepper. Do not cease to stir sauce, pour olive oil with a thin flowing. Mix to uniformity.

Salad refilling with soy sauce

• Soy sauce - 4 tbsp. Spoons
• Olive oil - 1/2 cup
• Juice 1 Lemon.
• Honey - 2 tbsp. Spoons

Honey mix with soy sauce until uniformity. Add lemon juice and mix again. Whuming the refueling of the wedge, gradually pour olive oil. Ready refueling can be stored in a closed container more than a week.

Fresh vegetables are a low-calorie source of vitamins and elements necessary by the human body. Power will not be rational without inclusion in the menu of these products. Vegetable salads are popular all over the world, as it is useful and tasty at the same time, their preparation requires a minimum of time. But they are not always prepared and eaten correctly. Salad refueling fresh vegetables We need special: the extension of the delicate taste of the products and makes them as useful as possible.

Features of cooking

Wash, chop and mix fresh vegetables even beginner culinary. But this mixture will turn into a salad only after the sauce is refilled. This ingredient plays a big role, he can make a snack pleasant to taste or tasteless, increase the favor of the dish or make it harmful. On the creation of refueling for lettuce of time, it may be even more than on the preparation of the main ingredients, but the result is worth it. So that he always justified your expectations, you need to know several rules for cooking for fresh vegetable salads:

• Fresh vegetables are appreciated for the fact that rich in vitamins. Not exposed thermal processingThey preserve maximum benefit. However, a number of elements relate to fat soluble, these are vitamins A, E, K, D. Without fats, they are not absorbed by the body. Based on refueling for salad of fresh vegetables should be fatty products: cream, sour cream, butter. Otherwise, you get the benefit from snacks much less than they could.
• If you follow the figure, do not put the fatty foods in the sauce, and the most refueling is enough to put exactly as much as you need to cover vegetables. Vegetables themselves do not possess high energy valueBut a salad refueling can take a snack from them by the calorie.
• You should not add many sharp and highly smelling ingredients to a salad refueling - they score the taste and aroma of vegetables themselves. Snack sauce should not solo.
• Use for cooking only fresh food High quality, otherwise you will spoil the dish by making it if not dangerous to health, then at least an unpleasant taste.

Mayonnaise, which many accustomed to filling salads is not too suitable for snacks of fresh vegetables, as it has too pronounced taste, high energy value and can harm. There are many alternative sauce recipes for refueling vegetable saladswhich is more gentle and more useful, it is better to harmonize with the taste of fresh vegetables. Take care carefully to the choice of refueling, and the salad of fresh vegetables will come from you delicious and helpful.

Fresh vegetable-based salad dressing

• onions (better white) - 75 g;
• butter - 20 g;
• cream with fatty 33% - 100 ml;
• filtered water - 50 ml;
• olive oil - 100 ml;
• white ground pepper - chinful;
• salt to taste.

Cooking method:

• Clean the bulb and grind it with a grater, blender or meat grinder.
• In the pan melink the butter, put onion purees in it, mix, remove 2-3 minutes on fire.
• Add spices and water. Satisfy the taste. Cushion until water from the frying pan is evaporated at least half.
• Pour olive oil, mix thoroughly.
• Two minutes later, pour cream, take the wedge and leave another 1-2 minutes on fire.
• Place the sauce in the bowl of the blender, take care to get a smooth consistency.

Delicate cream-based cream-based sauce will give salad pleasant cream notes, delicate taste. Vegetables with him are well. This version of lettuce refueling belongs to french cuisinewhich is famous for its sauces.

Fresh vegetable salad dressing based on orange juice

• oranges - 0.5 kg;
• pumpkin seeds (purified) - 50 g;
• olive oil - 320 ml;
• brown sugar - 5 g;

Cooking method:

• Wash and dry fruit. Cutting them into 2 parts, squeeze juice. It is better to use a special juicer for citrus, so that the drink the beverage is maximum.
• Sutitate the zest from one fruit.
• Clean pumpkin seeds.
• Fry them in one spoon vegetable oil.
• Add sugar and zest, pepper. Forex all together a couple of minutes.
• Fill fresh orange juice, Wait for it when it starts to throw.
• In the mixing container, pour olive oil, add the contents of the frying pan. Wear a wedge.

Before using sauce to refuel salad, let it cool to room temperature. Such a refueling transforms the taste of familiar snacks, enriching your menu with new dishes. The benefits of vegetables with it will be complemented by the benefit of fruit.

Fresh vegetable salad dressing based on balsamic vinegar

• balsamic vinegar - 50 ml;
• olive oil - 40 ml;
• honey - 10 ml;
• carnation - 1 pc.

Cooking method:

• Melt honey and mix it with vinegar.
• Pour the mixture to the pan, throw a carnation into it. Welcome on slow heat until the volume of the mixture decreases half.
• Connect with chilled olive oil, beat the wedge.

It is necessary to remove the carnation from the sauce before refueling the salad, it is necessary only to give a spicy flavor sauce. If the appetizer includes fresh greens and tomatoes, then the refueling prepared on this recipe is suitable as it is not better.

Fresh vegetable salad dressing based on lemon and olive oil

• olive oil - 100 ml;
• lemon - 1 pc.;
• black ground pepper - chinful;
• dried Italian herbs - 5 g;
• salt to taste.

Cooking method:

• Lemon wash, blot with a napkin, squeeze juice from it.
• Add salt, pepper, spicy herbs. Stir.
• Connect with olive oil and beat the wedge to receiving a homogeneous composition.

Dried Italian herbs in this recipe can be replaced with a fresh basil, taking it in the amount of 20 g. If you wish to give a unique fragrance to the sauce, you can add a pinch lemon zest.. This is one of the most common recipes for salad refueling. seasonal vegetables. The sauce is popular thanks to its versatility.

Fresh vegetable salad dressing with yolk and mustard

• vegetable oil (olive, sunflower or other) - 60 ml;
• egg chicken - 1 pc.;
• apple vinegar (6 percent) - 100 ml;
• sugar - 5 g;
• salt to taste;
• table mustard - 5 ml;
• black ground pepper - chinful.

Cooking method:

• Swariate egg screwed. Colding, clean. Cut into two parts, remove the yolk.
• Put the yolk into a bowl, break it with a fork.
• Add mustard, scroll the yolk along with it.
• Persay salt, pepper, sugar. Distribute again.
• Pour oil and vinegar. Watch the wedge for homogeneous composition.

Salad refueling made on this recipe is universal, but it is especially good, it is harmonized with a salad, which includes tomatoes or radishes.

Fresh vegetables based on yogurt salad

• salad yogurt - 0.25 l;
• lemon juice - 40 ml;
• honey - 10 ml;
• table mustard - 5 ml;
• called orange zest - 5 g.

Cooking method:

• From lemon, squeeze juice, honey melt up to liquid consistency. Stir.
• Add mustard I. orange zest. Stir.
• Connect the resulting composition with yogurt. Take the wedge or blender so that the sauce acquires a homogeneous consistency.

Yoghurt sauce is suitable for any fresh vegetables salads, but snacks are especially tasty with it, which includes cucumbers, dill, parsley. If mushrooms are included in the salad recipe, preference is also better to give this variant of the sauce.

Simple recipe refueling for fresh vegetable salad

• lemon juice or white wine vinegar (3 percent) - 60 ml;
• olive or other vegetable oil - 40 ml;
• salt, black ground pepper - to taste.

Cooking method:

• Connect lemon juice or vinegar with butter.
• Add salt and pepper.
• TOO WILL HAVE A WEEN.

This refueling is suitable for both fresh and boiled vegetables. Often it is called Vigret.

Options for refueling for salad of fresh vegetables there is a lot. The basis for them is yogurt, sour cream, olive oil or cream. Almost necessarily add the ingredient that gives the refueling of sourness, most often vinegar or lemon juice. Preparation of most sauces does not require great skills and does not take much time. Properly selected refueling will not only improve the taste of salad, but also make it more useful.

For me, any salad begins to exist after the preparation of refueling. If a In the salad, a successful refueling, it is able to present the taste of any ingredients. This is the main violin in a salad composition, which is often neglected. And in vain. Nothing can spoil salad likeunsuccessful refuelinginsufficient quantity or in general, its absence.Recall the same where, from the first attempt, a distinct taste of refueling, which cannot be confused with anything, or - where the wine vinegar so successfully emphasizes the taste of tuna and green beans,or where simple ingredients They are associated together, wonderful cream refueling.

I bring to your attention 10 recipes of salad dressing, some of which are copyrighted, and part is interpreteri am a classic. With the help of them and your fantasy you can Skomponit's a lot of simple and complex unique saladswho will addition to the main dish or main dish, as light dinner or lunch.

Concerning simple salat asadditions to the main dish, enough only goodshe is refilledboth saladoh sheetsoh Zelen.and or bothkindand cabbage or just a few chopped vegetables mixed together.

Creating their sophisticated salads that must act as a main dish,
Remember several rules:

1) Select refueling and appropriate type of salad greenery or cabbage that will be the basis of salad. To bitterm ViewaM Salad Green (chicory, fries salad) are more suitable for sweetting refills, to crispsm ViewaM Salad greenery and cabbage, more suitable cream refills. And the more gentle the salad greens, the more liquid and lay downwhat should be refueling;

2) Pick the ingredients which are well composed and make a variety of taste and consistency:

- Something satisfying: meat, seafood, eggs and / or cheese;

- Something juicy: Tomatoes, cucumbers, berries or fruits, caramelized onions, etc.;

- Something crispy: nuts, seeds or rounds, and the like;

- Something piquant taste (not necessarily acute): fragrant herbs, chili pepper, chopped marinated vegetables, mature cheese, fried bacon, and the like.

3) Place the salad in front of the feed on the table, so that vegetables and salad greens remain the longer fresh and crisp.

Well, probably, and that's it! Waiting for your feedback and impressions of the salads created by you!

Moderate liquid refueling for salads to asian dishes. Perfectly combined with salad greens, cabbage and cucumbers.

2 tbsp. soy Sauce.

5 tbsp. Sesame oil (can be replaced with any vegetable)

2 tbsp. rice vinegar

1 garlic clove, clean

1 cm fresh ginger root cleaned

1 tbsp. Sesame grains, twirl on a dry frying pan

1) All ingredients for refueling, except for sesame grains, put in the bowl of the blender. Beat up to homogeneity.

2) Add sesame and mix well.

Classical French Salad refueling:

My interpretation of the popular French refueling wine. It is suitable for almost all vegetables and a salad greenery.

9 tbsp. olive oil

3 tbsp. lemon juice

1 tsp. Honey

1 tsp. Not acute mustard

1 garlic clove, squeeze

Italian Salad Refill:

In fact, the salads are fought in Italy very simple. Oil and balsamic vinegar or lemon juice. This refill is somewhat more complicated and richer with a taste in the Italian taste. Suitable for any vegetables and salad greenery. Such a refill will also be an excellent addition to vegetables from the grill.

9 tbsp. olive oil

3 tbsp. balsamic vinegar

1 clove garlic

1 Basil Branch, only leaves

5 grams of grain cheese Padana or parmesan, grate finely

Herbal Salad Refill:

Expressive dressing refueling. Suitable for any salad greenery and most vegetables, especially tomatoes. Perfectly complement the taste boiled eggsas applications in salads.

9 tbsp. olive oil

3 tbsp. Red wine vinegar

1/2 onion of the shallot, finely cut (can be replaced with 1/4 small red or white onions)

1 branch of the Estragona or several branches of parsley, or a branch of thyme, only leaves, finely cut

Oil and vinegar mix to uniformity. Add onions and grass to choose from, and mix well.

Ukrainian (author's favorite) Salad refueling ::

I came up with this refueling spontaneously, from love for ukrainian cuisine and our regional products. Suitable for greenery, cabbage and vegetables. Mac gives a special taste of this refueling.

9 tbsp. Not refined sunflower oil

3 tbsp. apple vinegar

1 tsp. Honey

1 tbsp. Poppies grains, grab on a dry frying pan

Oil, honey and vinegar mix to homogeneity. Add poppy and mix well.

American salad dressing coles:

Cream thick refueling that best suits various types of cabbage and solid vegetables like cucumbers, tomatoes, carrots and the like.

150 grams of mayonnaise

1 tsp. Not acute mustard

2 tbsp. Apple vinegar

1 tsp. Honey

All ingredients for refueling are placed in a small dishes and beat up to homogeneity.

Salad refueling with bacon and mold cheese:

Rich with taste The refueling is perfect for any salad leaf greenery and most vegetables, especially cucumbers and tomatoes.

9 tbsp. olive oil

3 tbsp. Lemon juice

1 tsp. Honey

20 grams of cheese with blue mold, crumble

50 grams of bacon, crushing, grab on a dry frying pan

Cream Salad Refill:

Thick and cream refilling based on mayonnaise and cream. Fits most cabbage and solid vegetables. Perfectly combines as a dice for fresh vegetables or chips.

80 grams mayonnaise

80 ml of cream 20%

1 tsp. Not acute mustard

1 tbsp. White wine vinegar

1/4 of the cutter bow bunch, finely cut

1 tsp. Cappers, finely cut

All ingredients for refueling are placed in a small dishes and mix until uniformity.

Spanish Salad Refill:

Not an ordinary refueling from products that are proud Spain: almonds, warm vinegar, oranges and olive oil. The refueling is ideal for bitter species of salad greenery and not only. Fruit and nuts will enrich even the easiest salad.

4 tbsp. olive oil

1 tbsp. Jersey vinegar

Juice and crushed zing 1/2 orange

20 grams of cleaned almond

All ingredients for refueling, put in the bowl of the blender. Beat up to homogeneity.

Thai Salad refueling:

Cream refilling with Thai-Malaysian flavoring motifs. Peanut butter gives a cream consistency and serves as the basis of this unusual refueling.

1 tbsp. Peanut butter

Lyme juice 1

3 tbsp. Soy Sauce.

1 tbsp. sweet-sweet acute sauce Chile

All ingredients for refueling are placed in a small dishes and mix until uniformity.

Enjoy your appetite and successful culinary experiments!

Sauce can make the easiest and simple salad by a real masterpiece, a unique and unique dish. Long and colorful history of lettuce sauces begins in the ancient world and continues to today. It has been established that sauces not only emphasize the natural taste of the products, but also protect the useful substances of its components from destruction, enveloping products with the finest fi film. Vitamins, magically protected from the effects of oxygen, are not destroyed. The dish remains useful for a long time. Even a few droplets of vegetable oil, added to the salad immediately after cutting, allow you to save more vitamin C.

Filling and salad salads are divided into two types. Some of them are made on the basis of a mixture of oil and acidic products. It can be various options Vinegar, lemon or berry juice and vegetable oil. Most often they are used for light summer vegetable salads with an abundance of greenery. Another option: thick sauces, more nutritious, based on cream, sour cream, egg yolks. Together with them is easier to digest meat, bird, fish or winter boiled vegetables.

Salads for Salads - Product Preparation

The basis of any refueling is usually vegetable oil or fermented milk products. Additives can serve mustard, vinegar, lemon or other fruit juice, honey, finely chopped greens, a variety of spices. Often a small amount of alcohol is used, as a rule, this home wine With deep taste. Just a few movements - and good refueling will completely change the taste of the dish, make it tastier and fragrant.

Sauces for salads - best recipes

Recipe 1: Salad refueling - mayonnaise

The store mayonnaise can even be delicious, but not to bring any benefit - only extra calories and harmful nutritional supplements. Whether it is true homemade sauce. Delicate domestic home and air, exciting appetite and very useful, cooked in a blender.

Ingredients: Eggs (1pc), olive oil (225 gr), dry mustard (1ч. Spoon), sugar (1 h. Spoon), salt, white pepper, lemon juice (1-2 h. Spoons).

Cooking method

Of course, it is best to mix the mixture with the help of a blender, the main thing to take room temperature and add them in a certain order. First, we divide the egg to the cup, add mustard, sugar, salt, a bit of olive oil. We whip off, thin the flowing pour half the remaining olive oil and lemon juice. Another minute - and add the remaining oil, beat until the mixture thickens.

Homemade mayonnaise It is good because his taste can be strengthened by various additives. For example, add 100 grams of worst with a small amount of oils - we will get unsurpassed nut mayonnaise. Or another option is mayonnaise for raw foods: add to our basis 1 teaspoon of grated onions, 1-2 cloves of garlic and a little green juice - radisher tops or turnips. Use this beauty immediately after cooking.

Recipe 2: Italian pesto sauce

This is very popular green sauce come from Italy. Italians use it not only in salads, but also to fish, meat or spaghetti.

Ingredients: Basil (4 beam), parmesan (or any solid cheese, 100 gr), garlic (5 teeth), cedar nuts (150 gr), salt, vegetable oil.

Cooking method

We wash and the supreme basil, cut finely. Cheese rubbed on a shallow grater. Nuts are split in a pan and cool. We connect everything in a blender and whip up to small crumbs, salt, add vegetable oil to small portions. Whip up until the paste works. To store the sauce there is a small secret: so that it stands for a long time in the refrigerator, shift it into the jar and flood with vegetable oil slightly above the level, about 2 cm.

Recipe 3: French sauce

Probably there is no more popular refueling for salads than French sauce. The most uncomfortable products in a harmonious combination give a wonderful taste, and if you increase it with the help of flavored vinegar, you can truly achieve a storm result. You can change and adapt this sauce to your liking, however, remember the main thing: carefully dose the spices to just enhance, and not interrupt the basic taste of the salad ingredients.

Ingredients: Fresh lemon juice (or wine vinegar, 1/3 cup), olive oil, preferably cold spin (1 cup), garlic (4 teeth), salt, ground pepper, acute mustard (can mustard powder, 2 h. L).

Cooking method

We mix lemon juice in a deep bowl with olive oil, using a whisk. Add other components, mix and transfix into a beautiful bottle with a wide neck. Such a sauce can be stored in the refrigerator long enough, insisting, its taste is only improving. An hour before use, take it out of the refrigerator, mix well and let it stand at room temperature. Very little french sauce It is capable of turning your salad into an appetizing and easily absorbed product.

But the French home sauce would not be so practical if it could not be changed and modified. This time we will do such a "focus" - add 1 grateing the bulbs of the shallot and half the red bow + one spoonful of honey. We will replace the wine vinegar to the more rare, balsamic - we get completely new taste, Piquant, gentle, soft, giving our salad mystery and charm.

Recipe 4: Curd Sauce

Fruit salads Also require sauce, which will give harmony with ordinary sliced \u200b\u200bpieces and connect them to a single self-sufficient ensemble. For this purpose, it is impossible to suit the gentle and air, sweet curd sauce.

Ingredients: Cottage cheese (200 gr), milk (1 cup), sugar, salt.

Cooking method

Rubbish cottage cheese with a wooden spoon. Granular cottage cheese wipe through a sieve, add milk and sugar. The amount of milk is determined by the fat content of cottage cheese. For dry cottage cheese, fluid will need a little more.

And now we will give the will of fantasy: severity and piquancy can be added using a pinch of cumin and mustard, tenderness and taste - vanilla sugar. Would you like to strengthen the fruit taste? Add some juice of orange or grapefruct - all means are good in order to achieve the desired effect.

- Dissolve salt pre-in a small amount of water or wine, consistently add other ingredients - the taste of the sauce will be more even.

— Wine vinegar It is quite advisable to replace fruit, and even better lemon juice. The usual vinegar can be diluted with wine and water at the rate of 2: 1: 1.

- Salad sauces to protein food are prepared from vegetable oil, cream, herbs and lemon juice. For carbohydrate food, dairy products are more suitable (kefir, sophistication, yogurt).

I propose a few proven and delicious refueling For salads that may not just replace mayonnaise, but also make your dish much more tastier and original!

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

1.Made sauce for salad

Ingredients:

100 g sour cream

2 tsp Mustard

1 tsp. Lyme or Lemon Juice

half of a large green green apple

1/4 Celery root

bunch of dill

Cooking:

Apple Soda on a very small grater, drain juice, sprinkle with lemon juice so that the apple does not darke it. Celery Sattail on a very shallow grater or grind in a blender. Connect all ingredients and mix.

2. Cucumber salad sauce

Cucumber sauce will become indispensable in heavy salads with boiled meat.

Ideal for salad "Capital", any salads with boiled meat, potatoes, salad leaves, cucumbers, cheese and seafood.

The whole secret of the sauce is that fresh cucumbers Contain great amount Tartronic acid, which inhibits the process of processing carbohydrates and helps to split already existing fat. But it is possible to use cucumber sauce only with cold salads, since tartronic acid when heated loses its magic properties.

Ingredients:

2 Fresh cucumber

100 g of soft cream cheese

2 tbsp. thick sour cream

1-2 clove garlic

bunch of any greenery

Cooking:

Cucumber rubbed on a shallow grater along with the skin. Add chopped garlic, chopped greens, sour cream and soft cheese.

Mix thoroughly to a homogeneous mass.

Cucumber juice in this sauce can be squeezed as desired, depending on which you need sauce - thick or more liquid.

3. Salad Salad Sauce

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

An excellent idea for those who love the legendary "herring under a fur coat".

Also suitable for salads and snacks with any saline fish, mushrooms, warm vegetable salads and salads with cheese.

The ginger contains a special substance - Gingegerol, which quickly improves blood circulation and, like a powerful turbo actor, accelerates metabolism. In addition, Gingerol enhances the production of heat and, thus, burns calories - eat and lose 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 fresh ginger root)

1 bundle of dill

Cooking:

Dill, pledge very finely. If you use a fresh ginger root - soda it on a shallow grater. Mix all products and leave it for 30 minutes.

4. Cranberry Sauce For salat

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

This suit will suit salads, which are crab sticks, rice fresh tomatoes, cucumbers, solid cheese, brine, fish, olives, olives and leaf greens.

Due to the high content of acid, the cranberries helps to better digest oily food. In Cranberry, there is plenty of fiber, which reduces the caloric content of your salads, and pectins that reduce blood cholesterol, improve the metabolism and accelerate the removal of toxins after drinking alcohol. The refill does not need to salt!

Ingredients:

100 ml kefira

handful of frozen cranberries

1 tbsp. Lemon juice

2 tsp olive oil

red Ground Pepper - To Taste

Cooking:

Cranberry, not defrosting, beat in a blender with kefir in a homogeneous mass. Add pepper, lemon juice, olive oil and mix. The sauce should stand for 15-20 minutes.

5. Walnut salad sauce

Salad "Mimosa" will acquire a new taste due to nutsion sauce.

Walnut sauce will give a saturated taste of Mimosa salad, as well as salads from potatoes, beef, salt and canned fish, leaf greenery and seafood.

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

Ingredients:

200 g of skim soft curd

1/4 Art. Walnuts

0.5 ppm grated horseradish (you can take ready-made cream

1 tsp. Lemon juice

ground pepper - to taste

kefir - if necessary

Cooking:

Cottage cheese through a sieve, add crushed to Cashitz walnuts, horseradish and lemon juice. Mix thoroughly and leave for 15 minutes. The consistency sauce must turn out like sour cream. If necessary, it is a little diluted with kefir.

Bon Appetit!

6. Easy refueling for vegetable salads.

This refill is suitable for any vegetable salad.

Ingredients:

10 tbsp. Spoons of vegetable oil (olive, sesame, corn)
3 tbsp. Spoons of vinegar (wine / apple)
0.5 ppm Sahara
Salt and pepper to taste

Cooking:

7. Low-calorie salad refilling

Excellent option for those who want to do without mayonnaise.

Ingredients:

4 tbsp. lemon juice or wine vinegar
2 tbsp. French (Dijon) mustard
1 garlic cloth, crush
Salt and pepper to taste
2/3 glasses of olive oil

Cooking:

All ingredients are combined and mixed well. Refill ready.

8. Sauce "Sourished"

Ingredients:

7 tbsp. sour cream
1-2 clove garlic
0.5 ppm curry
Grinding greenery Kinza
salt, pepper to taste

Cooking:

All ingredients are combined and mixed well.

9. Sokreano-mustard sauce

Ingredients:

3 tbsp. l. sour cream
1 tsp. Mustard
1 bunch of basil greenery

Cooking:

All ingredients are combined and mixed well. Refill ready.

10. Mustard refueling

Ingredients:

5 tbsp. olive oil
1 tbsp. Dijon mustard
1/2 lemon juice
Dried basil and kinza to taste
Salt and pepper to taste

Cooking:

Mix and give it in the refrigerator.

Bon Appetit!