These salad dressings along with the basic ones I have used hundreds maybe thousands of times through my career. Even if there are limited ingredients to place into the salad due to provisioning limitations, just changing the salad dressing can provide the guest with a completely different experience. Plus the dressing can provide colour as in the sundried tomato dressing. Enjoy :)
Sundried Tomato Dressing
Tastes sweet and sour
Perfect for mozzarella and avocado salad, and pasta dishes
Take 2 pieces of sun-dried tomato in oil (shredded), 1 tablespoon wine vinegar, pinch of sugar, salt, black pepper, 6 tablespoon extra virgin oil.
Walnut and Orange Dressing
Tastes fruity, nutty
Perfect for goat cheese salad, beetroot salad
Take finely grated rind and juice of ½ large orange, 1 tsp balsamic vinegar, 4 tablespoon walnut oil, salt and black pepper, 2-3 tablespoon chopped toasted walnut pieces.
Tastes pungent, aromatic
Perfect for tomato salads, cheese salads.
Take 1 tablespoon black olive tapenade, 1 crushed garlic clove, 2-3 tablespoons olive oil, 1 tablespoon lemon juice, pinch of dried oregano, salt, black pepper, 1 tablespoon chopped fresh flat leaf parsley.
Mix the tapenade, garlic, oil, lemon and oregano and season. Leave for 10 minutes. Stir in parsley.
Blue Cheese and Sage Dressing
Tastes rich, creamy, tangy
Perfect for spinach and rocket salads with bacon, celery and apple salads.
Take 50g crumbled Stilton, 4 tablespoons walnut oil, 1 tablespoon white wine vinegar,
2-3 teaspoons chopped fresh sage, salt , black pepper.
Mix the cheese, oil, vinegar, 2 teaspoons of sage and season. Whisk until thick and creamy taste and season.