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Brigita Baratinskaitė, a food production expert at the Maxima retail chain, says in a statement to the media that it is the sauce that can greatly enhance and damage any salad. She shares the secrets of making salads and four simple sauce recipes.
According to a kitchen expert, to keep the salad bowl crisp, it is important to know some rules:
- Wash with cold water and leafy greens and vegetables or fruits before cooking. It is best under a gentle stream.
- After washing the greens and salad leaves, be sure to pat them dry with a paper towel or regular kitchen towel.
- Prepare the sauce very carefully and try not to add spices.
Balsamic sauce
These salads are perfect to flavor green salads of various vegetables.
Ingredients:
- 180 ml of olive oil;
- 60 ml of balsamic vinegar;
- 1 teaspoon of honey or maple syrup;
- 1 teaspoon of your favorite mustard;
- to taste salt, pepper.
Doing:
Put all the ingredients in a jar or bowl, cover with a lid and shake well until smooth.
Photo by Vida Press / Salads are prepared
Honey mustard sauce
This sauce can truly be boldly called a timeless classic.
Ingredients:
- 50 g of honey;
- 50 g of Dijon mustard;
- 50 g of lemon juice;
- 50 g of olive oil;
- pepper, salt to taste.
Doing:
Mix the honey and mustard, beat well. Pour in the lemon juice, add salt and pepper. Pour in the oil slowly, beating with a whisk.
Fotolia photo / mustard sauce
Yogurt sauce
This sauce is very simple and quick to prepare.
Ingredients:
- 280 g of thick Greek yogurt;
- 2 tablespoons of olive oil;
- 1 tablespoon of lemon juice;
- 1 clove of garlic finely chopped;
- several sprigs of dill or other finely chopped herbs;
- to taste salt, pepper.
Doing:
Beat the Greek yogurt, lemon juice, and garlic with a whisk. While beating, add the oil little by little. Season the sauce with salt, pepper, and chopped dill. Beat with a whisk.
Scanpix photo / fresh yogurt sauce
Lemon sauce
This is a classic salad dressing, which is suitable for seasoning various leaf and vegetable salads.
Ingredients:
- 100 ml of olive oil;
- lemon juice;
- 1 lemon peel;
- 1 teaspoon Dijon mustard;
- finely chopped garlic cloves;
- 0.5 teaspoon of salt;
- a pinch of black pepper.
Doing:
Mix all the ingredients except the oil. Beat with a whisk until a whitish or creamy consistency is obtained. Gradually add the oil, beating with a whisk. The sauce should have a creamy consistency.
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