Home-made Trio of Salad Dressing - Sugarly Recipe

Home-made Trio of Salad Dressing - Sugarly Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Difficulty 2
Serves 3

Ingredients

  • FRENCH DRESSING
  • 2 tbsp white wine vinegar
  • 1 tsp Canderel Sugarly
  • 1 tsp Dijon mustard
  • 6 tbsp groundnut oil or rapeseed oil use extra virgin olive oil (this will increase the cals)
  • THAI STYLE DRESSING
  • 3 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • 1 stalk of lemon grass, trimmed, outer leaves remove and finely chopped
  • 1 red chili, de-seeded and finely chopped
  • 5cm piece fresh ginger, grated
  • 3 tsp Canderel Sugarly
  • RANCH DRESSING
  • 1 tbsp rapeseed oil
  • 2 tbsp white wine vinegar
  • 200g carton 0% Greek yoghurt
  • Handful of fresh chives, finely chopped
  • Handful of fresh flat leaf parsley finely chopped
  • Few fresh dill stalks, finely chopped
  • Splash of Worcestershire sauce
  • Splash of soya or almond milk (to thin consistency
  • 2 tsp Canderel Sugarly

Method

French dressing (vinaigrette)

An easy any-occasion dressing

Makes 150ml/1/4 pint, prep 5 mins

2 tbsp white wine vinegar

1 tsp Canderel Sugarly

1 tsp Dijon mustard

6 tbsp groundnut oil or rapeseed oil use extra virgin olive oil (this will increase the cals)

  1. Add the vinegar to a bowl or jam jar, season well and add the Canderel Sugarly, whisk well or if using jam jar, secure lid and shake.
  2. Add the mustard and whisk or shake again then add the oil and mix well. Taste and adjust as needed, adding more seasoning or sweetening a little more with a pinch of Canderel Sugarly. Best leave it to sit a while before serving so flavours can mingle – shake well before using.

Cook’s tip: you can half the quantities if only needing a small amount, otherwise it will keep in a jar or bottle in the fridge for 1 week and shake before using

Cook’s tip: For a slightly more authentic vinaigrette, mix in some very finely diced shallots

 

Thai style dressing

This will liven up your salads, meat and seafood!

Makes 100ml, prep 10 mins

3 tbsp rice wine vinegar

1 tbsp fish sauce

Juice of 1 lime

1 stalk of lemon grass, trimmed, outer leaves remove and finely chopped

1 red chili, de-seeded and finely chopped

5cm piece fresh ginger, grated

3 tsp Canderel Sugarly

  1. Put all the ingredients in a screw top jar, shake well then taste and adjust as needed. It will keep for 1 week in the fridge. Shake before using.

Cook’s tip: The taste needs to be hot, sour and sweet – keep tasting and adding until you get it right

 

Ranch style dressing

A low fat creamy dressing that will double up as a dip!

Makes 300ml/1/2 pint, prep 10 mins

1 tbsp rapeseed oil

2 tbsp white wine vinegar

200g carton 0% Greek yoghurt

Handful of fresh chives, finely chopped

Handful of fresh flat leaf parsley finely chopped

Few fresh dill stalks, finely chopped

Splash of Worcestershire sauce

Splash of soya or almond milk (to thin consistency)

2 tsp Canderel Sugarly

  1. Add all the ingredients to a food processor and blitz until it is well combined, season well then blitz again and taste and adjust as required then thin consistency if needed with a little more milk (or use water).

Cook’s tip: This is great tossed with cooked new potatoes