"Why limit yourself to boring bottled dressings when your pantry holds the secret to converting any sauce, homemade or store-bought, into a delicious salad dressing? Some of the most versatile sauces of the culinary world work double duty as salad dressings; all you need is a dash of oil and acid. The magic of sauce-to-salad dressing conversions lies in their ease."
"A bright and fresh pesto sauce, the ultimate Italian icon, easily morphs into a salad dressing that adds a restaurant-level panache to your greens. Its oil-rich foundation sets the tone for a natural salad dressing; all you have to do is adjust the consistency ever so slightly. Start with homemade or store-bought pesto sauce and drizzle in lemon juice, olive oil, and a pinch of salt. Mix vigorously to create a vinaigrette."
Pantry sauces convert into salad dressings by adding oil and acid to adjust consistency and flavor. Chimichurri provides an oil-based, herbal dressing while tahini delivers creamy nuttiness that clings to greens without overwhelming. Some sauces work well straight from the jar; others need minimal tweaks to become silky dressings tailored to specific salad ingredients. Texture and flavor balance should match the type of greens and complementary ingredients. Simple additions like lemon juice, olive oil, a pinch of salt, or a scoop of Greek yogurt transform sauces into vinaigrettes or creamy dressings. Pesto’s oil-rich foundation easily becomes a vinaigrette when mixed vigorously.
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