The preparation method of vegetable salad dressing

Vegetable salad dressing can be made by mixing olive oil with lemon juice, yogurt with honey, sesame paste mixed with soy sauce, avocado puree mixed with vanilla, mayonnaise mixed with mustard, and other methods.

1. Olive Oil Lemon Juice

Mix olive oil and lemon juice in a ratio of three to one, add a small amount of sea salt and black pepper for seasoning. Olive oil is rich in monounsaturated fatty acids, which help promote the absorption of fat soluble vitamins, while lemon juice provides vitamin C and enhances a refreshing taste. Suitable for pairing with slightly bitter vegetables such as borage and romaine lettuce. When stirring, it is necessary to fully emulsify to avoid oil-water separation.

2. Yogurt Honey Sauce

Sugar free yogurt. Add a spoonful of honey and stir well. You can add crushed mint leaves or dill to enhance the flavor. The probiotics in yogurt help maintain the balance of gut microbiota, while honey contains natural antioxidants. This sauce is suitable for pairing with vegetables with sufficient moisture such as cucumbers, cherries, tomatoes, etc. After refrigeration, it can enhance the flavor level.

3. Sesame Sauce Soy Sauce

Dilute sesame sauce with warm water to a smooth state, add low sodium soy sauce and a small amount of rice vinegar to mix. Sesame paste provides calcium and vitamin E, while soy sauce gives a fresh taste, but the amount should be controlled to avoid excessive sodium intake. Suitable for mixing dark leafy vegetables such as spinach and kale, can be sprinkled with roasted sesame seeds to enhance aroma.

4. Avocado Fruit Grass Sauce

Press the avocado until it's cooked and mashed, mix in chopped basil or parsley, and add apple cider vinegar to adjust the consistency. Avocado contains high-quality protein and healthy fats, while vanilla plants are rich in phytochemicals. Especially suitable as a dipping sauce for lettuce rolls or Mexican style salads, it should be consumed as soon as possible before oxidation and discoloration.

5. Mayonnaise Mustard Sauce

Mix original mayonnaise with Dijon mustard in a ratio of 2:1, add minced garlic and lemon peel for flavor enhancement. Egg yolk sauce has a high calorie content and needs to be used in moderation. The glucosinolates in mustard have antibacterial properties. Suitable for pairing with potato salad or shredded cabbage, refrigerated storage should not exceed three days.

When making salad dressing, it is recommended to adjust the recipe according to the type of vegetables on the day. Bitter vegetables are suitable for pairing with sweet sauces, while light vegetables can be paired with strong flavored sauces. All homemade sauces should be made with fresh ingredients, and acidic environments can prolong storage time, but it is best to consume them within 24 hours. Special groups such as diabetes patients should control the amount of honey, and hypertension patients need to reduce the addition of soy sauce. Eating freshly mixed sauce can maximize the retention of nutrients, and the remaining sauce should be sealed and refrigerated, and observed for spoilage. When pairing with salad, it is recommended to store the sauce separately and mix well before consumption to avoid the vegetables spilling water and affecting the taste.