{"id":4869,"date":"2025-06-06T09:07:55","date_gmt":"2025-06-06T09:07:55","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=4869"},"modified":"2025-06-06T09:09:06","modified_gmt":"2025-06-06T09:09:06","slug":"rachelles-salad-dressings","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=4869","title":{"rendered":"Rachelle's Salad Dressings"},"content":{"rendered":"
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Let\u2019s dress it up!<\/strong><\/p>\n\n\n\n

I love salads of all different varieties, one of the things that makes a salad different and interesting apart from using good quality vegetables, is the dressing.One of the first things I remember my father teaching me how to cook actually wasn\u2019t cooking it was making a French vinaigrette.<\/p>\n\n\n\n

So today, I thought I\u2019d share with you five of my favourite dressings and some hints to get you on your way.<\/p>\n\n\n\n

I know some very accomplished cooks that find making salad dressings quite a challenge, but they really are very easy and take no time at all to enhance your meal!<\/p>\n\n\n\n

Dressings facts.<\/strong><\/p>\n\n\n\n

90% of dressings can be made with store cupboard ingredients.<\/p>\n\n\n\n

Save honey jars or jam jars wash thoroughly and keep them two mixed dressings in.<\/p>\n\n\n\n

Most dressings, if they have a vinegar base can be stored up to 2 weeks in the fridge.<\/p>\n\n\n\n

No dressing, takes more than a couple of minutes to make and can make such a difference to your meal!<\/p>\n\n\n\n

Simple Israeli dressing<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

There are no exact measurements for this dressing most people eyeball everything!<\/p>\n\n\n\n

However, I\u2019ve tried to give you some measurements<\/p>\n\n\n\n

Juice of one lemon<\/p>\n\n\n\n

Half a teaspoon of good quality salt<\/p>\n\n\n\n

2 tablespoons of extra-virgin olive oil<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

If you wish to be a purist, you would take a plate of finally chopped vegetables, usually tomatoes, cucumbers, and red peppers.<\/p>\n\n\n\n

Pour over the olive oil, sprinkle salt, add the lemon juice and mix it all together.<\/p>\n\n\n\n

If you want to be, more British about it put all the ingredients in a jam jar shake them up well and pour over the finally chopped salad vegetables.<\/p>\n\n\n\n

.<\/p>\n\n\n\n

Classic French vinaigrette, (also known as French dressing)<\/strong><\/p>\n\n\n\n

A classic vinaigrette is the foundation for most salad dressings.<\/p>\n\n\n\n

ingredients<\/strong><\/p>\n\n\n\n

6 tablespoons of extra-virgin olive oil, it\u2019s always important to use good quality extra-virgin olive oil and to find one that you like the flavour of.<\/p>\n\n\n\n

2 tablespoons of apple cider vinegar. I use apple cider because it\u2019s it\u2019s less harsh than other vinegar, and it\u2019s gentle on the stomach, you can however use balsamic vinegar or if you prefer old-fashioned malt vinegar.<\/p>\n\n\n\n

1 teaspoon of Dijon mustard. Again if you prefer English mustard use it but Dijon mustard is the right flavour profile for a French dressing.<\/p>\n\n\n\n

Half a teaspoon of good quality sea salt<\/p>\n\n\n\n

Half a teaspoon of ground black pepper<\/p>\n\n\n\n

Half a teaspoon of sugar or honey.<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Place all the ingredients together in a jam jar that has a lid that seals the jar correctly.<\/p>\n\n\n\n

Place the lid on it.<\/p>\n\n\n\n

Shake all the ingredients together until they\u2019re well mixed.<\/p>\n\n\n\n

This classic dressing goes well with any kind of vegetables, salad, it keeps in the fridge for up to 2 weeks, just remembered to take it out about 15 minutes before you need to use it and shake it well before using it.<\/p>\n\n\n\n

Variations to this dressing, add either mint, parsley or basil to make it a herb dressing, but it won\u2019t last as long in the fridge,<\/p>\n\n\n\n

This classic dressing, his ideal over avocados with chopped spring onions, or tomatoes with basil, or a mixed lettuce salad.<\/p>\n\n\n\n

Honey mustard dressing<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

6 tablespoons of extra-virgin olive oil<\/p>\n\n\n\n

The juice of one lemon,<\/p>\n\n\n\n

Two cloves of garlic crushed<\/p>\n\n\n\n

Half a teaspoon of good quality salt<\/p>\n\n\n\n

Half a teaspoon of ground black pepper<\/p>\n\n\n\n

2 tablespoons of your favourite mustard, it\u2019s better to use a mild whole-grain mustard, if you\u2019re using a sharper mustard, then you need more sweetness.<\/p>\n\n\n\n

2 tablespoons of good quality honey.<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Place all the ingredients inside a jam jar and shake well till all the ingredients are combined. If the honey is taking longer to combine place the jar in warm water for about a minute then shake again, if you don\u2019t have a jam jar use a small bowl and whisk them together.<\/p>\n\n\n\n

This dressing goes really well on a mixed bean salad, a green salad with chicken, or on a pasta salad.<\/p>\n\n\n\n

You can also use it as a marinade, for chicken or fish before cooking.<\/p>\n\n\n\n

This dressing does not last as long because it has a lemon base.<\/p>\n\n\n\n

Green Tahini dressing<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

2 tablespoons of tahini<\/p>\n\n\n\n

Half a teaspoon good quality salt<\/p>\n\n\n\n

The juice of a lemon<\/p>\n\n\n\n

Two cloves of garlic crushed<\/p>\n\n\n\n

6 to 8 tablespoons of cold water<\/p>\n\n\n\n

1 teaspoon of date honey optional<\/p>\n\n\n\n

Half a cup fresh flat leaf parsley<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Place all the ingredients into a bowl, and use a stick blender till everything is a smooth paste, it needs to be the consistency of single cream.<\/p>\n\n\n\n

Tahini, can last in the fridge for a week, however it gets thicker the longer it\u2019s in the fridge just add more water whisking well, to get it back to the desired consistency.<\/p>\n\n\n\n

This dressing, is delicious with a traditional Israeli salad, any lettuce based salad, or drizzled over baked grilled or fried aubergine.<\/p>\n\n\n\n

If you\u2019re trying to increase your protein, this is an ideal salad dressing to use.<\/p>\n\n\n\n

Non-dairy mint and dill yoghurt dressing.<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

150 g of sugar-free plant -based yoghurt<\/p>\n\n\n\n

Half a cup of fresh mint washed and chopped<\/p>\n\n\n\n

Half a teaspoon of good quality salt<\/p>\n\n\n\n

Quarter a cup of fresh dill, chopped <\/p>\n\n\n\n

Half a teaspoon of ground black pepper<\/p>\n\n\n\n

 Half a teaspoon of natural sweetener, like good quality honey, agave, or maple syrup this is optional<\/p>\n\n\n\n

1 tablespoon apple cider vinegar<\/p>\n\n\n\n

Alternatively, the juice of half a lemon<\/p>\n\n\n\n

One clove of garlic crushed optional<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Put the yoghurt garlic, if you\u2019re using it, salt and pepper in a bowl and mix well adding in your sweetener of choice, and the vinegar or lemon juice.<\/p>\n\n\n\n

Mix well then adding the fresh chopped herbs, combining everything together.<\/p>\n\n\n\n

Taste and adjust the seasoning if necessary.<\/p>\n\n\n\n

This should be the consistency of double cream.<\/p>\n\n\n\n

This dressing will last in the fridge for 24 hours<\/p>\n\n\n\n

It\u2019s wonderful poured over peeled and chopped cucumber, with a crisp iceberg, lettuce and chopped apple salad, or if you make it a little thicker, it\u2019s great as a dip with crudities.<\/p>\n\n\n\n

I\u2019ve also use this dressing, over baby new potatoes to give a different twist to potato salad.<\/p>\n","protected":false},"excerpt":{"rendered":"

Let\u2019s dress it up! I love salads of all different varieties, one of the things that makes a salad different and interesting apart from using good quality vegetables, is the dressing.One of the first things I remember my father teaching me how to cook actually wasn\u2019t cooking it was making a French vinaigrette. So today, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-4869","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4869"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4869\/revisions"}],"predecessor-version":[{"id":4871,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4869\/revisions\/4871"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}