Urgently replace the mayonnaise for these dips! The main thing in the salad is the SAUCE!

Techno 19 December, 2017

2017-12-19 17:43

Urgently replace the mayonnaise for these dips! The main thing in the salad is the SAUCE!
Depending on the sauce, you get a whole new tastes and combinations.

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Urgently replace the mayonnaise for these dips! The main thing in the salad is the SAUCE!

Depending on the sauce, you get a whole new tastes and combinations. Experiment! Our selection of recipes will help, reports Rus.Media…

Sour cream salad dressing


100 g of sour cream

2 tsp. mustard

1 tsp lime or lemon juice

half of the large sour green Apple

1/4 of celery root

a bunch of dill


Apple RUB on a very fine grater, pour juice, sprinkle with lemon juice to Apple not darkened. Celery grate on a very fine grater or chop in a blender. Combine all ingredients and mix.

Cucumber salad dressing

Cucumber sauce would be irreplaceable in heavy salads with boiled meat.

Ideal for salad “Capital”, any salads with boiled meat, potatoes, lettuce, cucumber, cheese and seafood.

The secret sauce is that fresh cucumbers contain a huge number Castronovo acid, which inhibits the processing of carbohydrates and helps break down existing fat. But the use of cucumber sauce only with cold salads, as tartronovaya acid when heated, loses its magical properties.


2 fresh cucumber

100 g soft cream cheese

2 tbsp thick cream

1-2 cloves of garlic

bunch of greens


Cucumber RUB on a small grater with the skin. Add the chopped garlic, chopped fresh herbs, sour cream and soft cheese. Mix thoroughly until a homogeneous mass.

Cucumber juice this sauce can be overcome at will, depending on how you want your sauce thick or more fluid.

Ginger sauce for salad

Use ginger sauce to “Herring under a fur coat”.

A great idea for those who love the legendary “Herring under a fur coat”. Also suitable for salads and snacks with any saltwater fish, mushrooms, warm vegetable salads and salads with cheese.

Ginger contains a special ingredient – gingerol, which quickly improves blood circulation and like a powerful turboreactor accelerates metabolism. In addition, the gingerol increases the production of heat and thus burns calories – eat and grow thin with pleasure!


200 g low-fat sour cream

2 tsp Dijon mustard (no Dijon, take the usual)

1 tsp ground ginger (or 2cm fresh ginger root)

1 bunch of dill


Dill is very finely chopped. If using fresh ginger root grate it on a fine grater. Mix all the products and leave to infuse for 30 minutes.

Cranberry sauce salad

Cranberry sauce – a great alternative to mayonnaise in a traditional crab salad.

This sauce is suitable for salads, which is composed of crab sticks, rice, fresh tomatoes, cucumbers, hard cheese, brine cheese, fish, olives and leafy greens.

Due to the high acid content of cranberries helps to digest fatty foods. In cranberries plenty of fiber, which reduces the caloric content of your salads, and pectin, which lower blood cholesterol, improve metabolism and accelerate the elimination of toxins after drinking alcohol. Refills don’t need to add salt!


100 ml of kefir

a handful of frozen cranberries

1 tbsp lemon juice

2 tsp olive oil

red pepper – to taste


The cranberries, still frozen, directly in a blender with yogurt in a homogeneous mass. Add the pepper, lemon juice, olive oil and mix well. The sauce should stand for 15-20 minutes.

Peanut sauce for the salad

Salad “Mimosa” will take on a new flavor thanks to nutty sauce.

Peanut sauce will give rich flavor to the salad “Mimosa”, as well as salads, potatoes, beef, salted and canned fish, leafy greens and seafood.

Walnuts, due to the high content of fiber, protein and omega-3 which reduce the level of sugar in blood quickly saturate, blocking the processing of carbohydrates into body fat, lower cholesterol and reduce cravings for sweets and chocolate.


200 g of cottage cheese skimmed

1/4 Cup. walnuts

0,5 tsp grated horseradish (can use a ready-made creamy horseradish)

1 tsp lemon juice

ground pepper – to taste

yogurt – as needed


Curd wipe through a sieve, add the pulp chopped walnuts, horseradish and lemon juice. Mix thoroughly and leave to infuse 15 minutes. The sauce consistency should be like sour cream. If necessary slightly dilute the yogurt.

Bon appetit!