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IngredientsMethodSafety
OB Salad Dressing
🇿🇦 South AfricaPrep Recipes - Sauces

🧴 OB Salad Dressing

OB salad dressing using olive oil / no oregano.

Sulphites

Ingredients

  • •1 litre: 400ml Salad oil, 250ml Olive oil, 150ml OB lemon juice, 80ml Balsamic vinegar, 120ml OB White vinegar, 30g Fine table salt
  • •6 litres: 2400ml Salad oil, 1500ml Olive oil, 900ml OB lemon juice, 480ml Balsamic vinegar, 720ml OB White vinegar, 180g Fine table salt

Equipment

  • Large Spoon
  • •Measuring Jug
  • Whisk
  • •Squeeze Bottle

Notes

  • •Salad dressing can be kept for 2 weeks. Always shake before serving.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

EQUIPMENT NEEDED TO PRODUCE SALAD DRESSINGsalad
SOP 9 · Food Book
Measuring Jug Large Spoon Whisk Squeeze Bottle 1.Pour the Vegetable oil into a sealable container. 2.Add the olive oil. 3.Add OB lemon juice and add the balsamic vinegar. 4.Add the White vinegar. 5.Add salt 6.Mix all the ingredients together well, ensuring that the salt is properly dissolved. 7.Seal and date. 8.Decant into a squeezy bottle for daily use. 400ml Salad oil 250ml Olive oil 150ml OB lemon juice 80ml Balsamic vinegar 120ml OB White vinegar 30g Fine table salt 2400ml Salad oil 1500ml Olive oil 900ml OB lemon juice 480ml Balsamic vinegar 720ml OB White vinegar 180g Fine table salt 1 Litre: 6 Litres: OcEan BaskEt Salad DrEsSing
EQUIPMENT NEEDED TO PRODUCE VILLAGE SALADsalad
SOP 9 · Food Book
Chopping board Cheese knife Vegetable knife Container to store the salad mix 1.Place the OB cucumber, green pepper and onion in a new colored table salad bowl, and mix together. 2.Scatter the olives around the bowl. 3.Scatter the tomatoes over the salad, creating some height. Do NOT line them up around the bowl. 4.Place the feta in the centre, on top of the salad. 5.Sprinkle the oregano over the top. 6.Place the onion ring on top of the Feta. 7.Drizzle OB Salad dressing over the salad.
SALAD DO NOTS

Method

  1. 1Pour the Vegetable oil into a sealable container.
  2. 2Add the olive oil.
  3. 3Add OB lemon juice and balsamic vinegar.
  4. 4Add the White vinegar.
  5. 5Add salt.
  6. 6Mix all the ingredients together well, ensuring that the salt is properly dissolved.
  7. 7Seal and date.
  8. 8Decant into a squeezy bottle for daily use.
salad
SOP 9 · Food Book
Don’t use tomatoes that are unripe, a ripe tomato is red , has a fresh smell and is juicy when cut open. Don’t use over ripe tomatoes that are soft. Don’t use old vegetables to build the salad with. Don’t use sour cheese, checking your mise en plaice in the morning will eliminate any compromised ingredients. 15g 75%
DRESSING DO NOTSdressing
SOP 9 · Food Book
Don’t pour the dry ingredients before the wet ingredients Don’t use palm oil Don’t substitute any of the ingredients for something else 0.5g 1%
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