What is the salad dressing used on salads in the European Alps?

And you did not ask....

Here are a few possibilities:

German salad dressing

This dressing is great when added to tomatoes, cucumbers, waxed beans, or Boston Bibb lettuce. The following recipe is made to serve 3-4 people.

3 small cans un-sweetened condensed milk

1/4 cup distilled white vinegar

1 1/2 tsp. granulated plain sugar

2 tsp fresh black pepper

salt to taste

the amount of vinegar can be adjusted, depending on how acidic one may like their dressings.

This is my favorite on the boston Bibb lettuce. On the other salads, the dressing should marinate the vegetables for a short while.

SALATSOSSE MIT JOGHURT

(Salad Dressing with Yogurt)

2 tablespoons lemon juice

180 grams yogurt

1 teaspoon salt

1 1/2 teaspoons sugar

1 tablespoon sunflower oil

Mix all ingredients and serve over salad. Refrigerate until use.

Bacon-vinegar dressing and dill

bacon slices, chopped

1/2 cup finely chopped red onion

1/2 cup white wine vinegar

1/2 cup water

2 teaspoons coarse-grained mustard

2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup chopped fresh dill

Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

German Salad Dressing