Bottle for preparing salad dressing - by Kitchen Craft

Prepare sauces for salads in the easiest and most precise way possible, with the help of the graded bottle from Kitchen Craft.

With the capacity of 250 ml, the bottle allows you to prepare a sufficient amount of sauces or dressing for salads, and the 5 recipes engraved on the bottle can be an inspiration that you can use to start and improvise: vinaigrette with basil and olive oil, vinaigrette with apples, soy dressing with ginger, dressing with chilli and mint and dressing with citruses.

Important: Wash this bottle thoroughly before its first use. The bottle shall be cleaned by hand only so as not to damage the markings and recipes printed on the bottle. This product shall not be used in the microwave and should not be left directly on heat sources.

DRESSINGS AND VINAIGRETTES

It is easy to prepare the dressings (and vinaigrettes), because all you have to do is measure the ingredients up to the indicated line, add the ingredients to the bottle and shake the bottle well. And that's all! You can pour what you've prepared on salads.

Simpler than that might not be possible.

OLIVE & BASIL VINAIGRETTE – Vinaigrette with olives and basil

- 60 ml red wine vinegar

- 120 ml extra-virgin olive oil

- 45 g Kalamata olives, pitted, chopped

- 4 tablespoons of fresh basil, chopped

- 2 tsp Dijon mustard

- 1/4 teaspoon salt, to taste

- 1/2 clove of garlic, crushed

- Ground pepper, to taste

APPLE CIDER VINAIGRETTE – Vinaigrette with apples

- 2 tsp Dijon mustard

- 2 teaspoons honey

- 1/2 tsp salt

- 1/4 tsp ground pepper

- 1 small French onion, chopped

- 60 ml apple cider vinegar

- 80 ml extra-virgin olive oil

GINGER & SOY DRESSING – Dressing with ginger and soy

- 2 tablespoons powdered sugar

- 1 tablespoon tomato paste

- 2 teaspoons ground / chopped ginger

- 1/2 small, chopped onion

- 30 ml rice vinegar

- 30 ml of soy sauce

- 60 ml vegetable oil

MINT-CHILLI DRESSING – Dressing with mint and chilli

- 1 handful of mint leaves, finely chopped

- 1 red chilli, without seeds, finely chopped

- 1 small, French onion, finely chopped

- 30 ml extra-virgin olive oil

- 45 ml balsamic vinegar

CITRUS DRESSING – Dressing with citrus

- lemon / lime zest and juice

- one orange

- 2 tablespoons Dijon mustard

- 15 ml of white vinegar

- 30 ml of rapeseed oil