Salad Dressings

Family and Consumer Science

Salad Dressings

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 Salad dressings can be served separately or combined with
the salad ingredients.

 They are added to salads to:

Provide extra flavour

Moisten the salad

Aid chewing and swallowing the vegetables/fruits

Prevent browning of fruits or vegetables

Prevent loss of vitamin C by oxidation

Salad Dressings

Dressings

 Sauces for salads are often called “dressings”. The concept of

salad dressing varies across cultures. There are three basic types of salad dressing:

1. Vinaigrette

 A mixture (emulsion) of salad oil and vinegar, often flavored

with herbs, spices, salt, pepper, sugar and other ingredients.
It is used most commonly as a salad dressing, but also as a
sauce or marinade.

2. Creamy Dressings

 Usually mayonnaise based, but may contain yogurt, sour cream, buttermilk, or milk.

3. Cooked Dressings

 These resemble creamy dressings, but are usually thickened

by adding egg yolks and gently heating.

Fill in the Blank

Which dressing has a primary base of an emulsion of salad oil and vinegar.

Fill in the Blank

True or False: All salads MUST have salad dressings.

Fill in the Blank

Which dressing is usually thickened by egg yolks and light heating?

Fill in the Blank

True or False: Dressings add more nutritional value to a salad.

Fill in the Blank

Which dressing uses mayonnaise as the base but could also have another dairy product, such as milk, as a base instead.

Open Ended

Besides nutritional value, what is another function of salad dressing on a salad?