Spanish Salad Dressing Recipes

SIMPLE SPANISH GREEN SALAD

Simple Spanish Green Salad image

This recipe was found in the Vegetarian Passport Cookbook. Use the freshest ingredients possible for the best results.

Provided by Dreamer in Ontario

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups romaine lettuce, torn into pieces
1 cup Baby Spinach, torn pieces
2 cups boston lettuce, torn into pieces
2 tomatoes, cut into wedges
1/2 Spanish onion, sliced very thinly
10 -12 green olives
1 tablespoon fresh lemon juice
3 tablespoons olive oil
sea salt and black pepper, to taste

Steps:

Whisk the dressing ingredients together until well mixed.
Just before serving, toss with salad.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

SAVORY SPANISH POTATO SALAD

Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

SIMPLE SICILIAN SALAD DRESSING

Simple Sicilian Salad Dressing image

Clean tasting; not too oily, not too sour. If you really need it, add garlic, but I wouldn't recommend it. Use this dressing on a mixed greens salad with as many vegetables as you enjoy. I have eaten this dressing almost every day since I had teeth! (And that's a long time, believe me!)

Provided by Andrea Runde

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 3

Number Of Ingredients 4

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon dried oregano
salt and pepper to taste

Steps:

Mix together olive oil, balsamic vinegar, oregano, salt and pepper.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 1.7 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 196.4 mg, Sugar 1.5 g

SPANISH TOMATO SALAD

Spanish tomato salad image

Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish

Provided by Cassie Best

Categories Lunch

Time 25m

Yield Serves 4 for lunch or 6 as a starter

Number Of Ingredients 10

Ingredients

1 ¼kg mix of tomato , use different varieties and colours, at room temperature
½ red onion , very thinly sliced
1 ½ tsp caster sugar
small bunch parsley , roughly chopped
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil , plus a little extra for drizzling
1 small garlic clove
50g toasted flaked almond
6 slices Iberico or Serrano ham
75g manchego cheese, shaved

Steps:

Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

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