Green Salad Dressing - Genral recipe

[bluesed]

The most basic dressing for salad is a emulsion of 1/3 Vinegar and 2/3 Oil.

To make dressing in the TM the best result is achived by adding the oil in the end and letting it drip down from the lid while speed on 4-5.

Fridge your dressing at least 30 minutes before using it to let the flavors blend. Shake it before using it. Keep it in fridge and it can last 2-3 weeks depending on what ingredients you have used.

To add different tastes to your dressing try using some of the following ingredients

Garlic
Lemon Juice
Orange Juice
Parsille
Mint Leaves
Basilic
Sugar
Chilli
Mango
Cream
Parmesan Cheese
Mustard
Strawberries

If you want to make a more creamier dressing without using cream you can add a whole raw FRESH egg in the end. This thikens the dressing and gives its a nice white and creamy texture.
If you are affraid of using raw eggs in your food then coddle the egg(put in boiling water for 45 seconds) before adding it. This will kill the potential salmonella bacterias on the outside and most likely the ones that could be inside as they are located on the membrand surrounding the eggwhites if they are inside.

1 out of 1000 eggs is infected with Salmonella and 10% of those infected has the infection inside as well.

Always store eggs in the fridge below 5 celcius then the eggs will be good for about 28 days.

[Nay-nay]

Thanks - it will be a nice change from my mayo. Love the sound of strawberry and balsamic vinegar. 

[judydawn]

Thanks bluesed, I like the sound of the mango one but unfortunately I am the only person in my family who likes mangoes.  How I produced 2 daughters and not 1 of them shares my love of this fruit is beyond me.

[cookie1]

More for you Judy. I have to share them here.

Thanks bluesed for all the things we can add to our dressing

[Thermomixer]

Thanks bluesed - makes it so easy.