Home-made Trio of Salad Dressing

Method

French Dressing (Vinaigrette) – An easy any-occasion dressing

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

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

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. 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