Make vinaigrettes with oil, vinegar and seasonings.
are not only great on mixed greens, but you can also use them on fruits, meat and potatoes. Most salad dressings fit into one of two major categories, depending on the ingredients you use as the base of the salad dressing.
Vinaigrettes
You should make a vinaigrette just before serving it; use one part acid to every three to four parts oil. Most vinaigrettes feature vegetable oil or olive oil as the primary ingredient. Common options for the acid include balsamic vinegar, red wine vinegar, sherry vinegar, lemon juice and lime juice. Vinaigrettes contain salt, pepper and any number of other seasonings, such as herbs, spices, onions, sugar, garlic, cheese, ginger and fruit jam.
Creamy Salad Dressings
Creamy types of salad dressings use mayonnaise, buttermilk, yogurt or cream as a base. These dressings, especially those that include mayonnaise, generally have a higher calorie content per serving than do vinaigrettes. You can flavor creamy salad dressings with herbs, fish, mustard or pickle relish. Some creamy salad dressings also contain a strong-flavored cheese, such as goat, feta, Parmesan or blue.
Tags: creamy salad, creamy salad dressings, salad dressings, salad dressings
