A Potpourri of Salad Dressings

Creamy Salad Dressing

1 C. Mayonnaise (NOT Miracle Whip)

1 clove Garlic, minced (or 1/8 tsp. powder)

1 Onion, minced

3 Tbl. Ketchup

1/4 C. Parsley Flakes

3 Tbl. Vinegar

1 C. Sour Cream (I'm sure you could sub Greek yogurt, but I haven't tried)

Salt, Pepper, Paprika to taste

1 tsp. Sugar (+/- to taste)

Combine all ingredients together and mix well.  Refrigerate at least 1 hour before using.

Mandarin Orange Salad Dressing

1/3 C. Orange Marmalade
1/2 tsp. Cayenne Pepper
1/4 tsp. Ground Ginger
1/4 tsp. Garlic Powder

1/4 C. White Vinegar

2/3 C. vegetable oil
2 Tbl. Soy Sauce

3 Tbl. Sesame Oil
2 Tbl. Honey
1/4 C. Mandarin Orange Sections, chopped

Mix marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey in a blender on medium speed for 3045 seconds.  Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.

Honey Poppy Seed Dressing

2/3 C. Sugar

1 tsp. Dry Mustard

1 tsp. Paprika

1/2 tsp. Salt

1/3 C. Honey

3 Tbl. Lemon Juice

3 Tbl. Vinegar

2 tsp. Onion, grated

1 C. Oil

1 Tbl. Poppy Seeds

In blender mix first 8 ingredients; blend on high for 1 minute.  While blender is running, slowly pour in the oil.  Stir in poppy seeds.  Store covered in refrigerator.

Japanese Salad Dressing

1/4 C. Soy Sauce

1/4 C. Rice Vinegar

1/4 C. Sesame Oil

1/2 tsp. Garlic Powder

1/2 tsp. Ginger

1/2 tsp. Sugar

 

Mix all together and pour over your favorite salad.

Parmesan Salad Dressing

1 clove Garlic, minced

1/2 tsp. Salt

1/4 tsp. Pepper

Dash Dry Mustard, optional

2 Tbl. Grated Parmesan Cheese

1 Tbl. Lemon Juice

1/4 C. Salad Oil

Combine and mix well with fork.  Refrigerate until ready to serve.  Makes approximately 1/2 cup. 

 

Raspberry Vinaigrette

1/2 C. Vegetable oil
1/2 C. Raspberry wine vinegar
1/2 C. White sugar

2 tsp. Dijon mustard

1/4 tsp. Dried oregano
1/4 tsp. Ground black pepper

In a jar with a tight fitting lid, combine all ingredients and shake well.

 

French Salad Dressing

2/3 C. Ketchup
3/4 C. Sugar
1/2 C. White wine vinegar
1/2 C. Vegetable oil

1 small Onion, quartered
2 tsp. Paprika
2 tsp. Worcestershire sauce

Combine all ingredients in blender or food processor.  Blend until the onion is well chopped. Chill and serve.

  

Hereford House Cheddar Dressing

1/3 C. sugar

1/2 tsp. Salt

1/3 C. water

1/2 C. vinegar

3/4 C. mayonnaise

3/4 C. vegetable oil

5 oz. shredded cheddar cheese

1/4 tsp. Yellow food coloring

 

Combine sugar & salt in mixing bowl.  Add 1/3 C. water & whip to gel consistency.  Add vinegar; beat on high to a paste consistency.  Blend in mayo.  While mixing on low, add oil in slow stream.  Blend in cheese and food coloring.  Blend in up to an additional 1/2 C. water, a little at a time, for desired consistency.  Mix well; refrigerate.  Shake well before serving.

Greek Salad Dressing

3/4  C. olive oil

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1-1/2 tsp. dried basil

1-1/4 tsp. pepper

1-1/4 tsp. salt

1-1/4 tsp. onion powder

1-1/4 tsp. Dijon-style mustard

1/2 C. red wine vinegar

 

In a jar, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Chutney Dressing  

1/4 C. Mango Chutney

1 C. Mayonnaise

1/2 C. Sour cream

Mix together for a great salad dressing, or even great over steamed veggies such as carrot, cauliflower or summer squash!

Asian Ginger Salad Dressing

3 cloves garlic, minced

2 Tbl. minced fresh ginger root

3/4 C. olive oil

1/2 tsp. Sesame oil

1/3 C. rice vinegar

1/2 C. soy sauce

3 Tbl. honey

1/4 C. water

 

Mix all ingredients well using a blender. Pour into jar and store covered in the refrigerator.

Orange Vinaigrette Salad Dressing

1/4 C. orange juice

2 Tbl. balsamic vinegar

1 Tbl. Dijon mustard

2 tsp. honey

1/8 tsp. cracked black pepper

 In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Buttermilk Garlic Salad Dressing

2/3 C. sour cream

1 C. mayonnaise

1/4 tsp. crushed garlic 

1/2 tsp. salt

1 tsp. paprika

1/2 tsp. pepper

1 Tbl. mustard powder

2 Tbl. sugar

1/2 C. buttermilk

Blend all in blender until smooth. Flavor is better when it sets for a couple hours. Also great used for a dip.

Creamy Cucumber Salad Dressing

1 C. plain yogurt

1/2 cucumber, peeled, seeded & diced

1 tsp. fresh lemon juice

1/2 tsp. basil

1/4 tsp. dill weed

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. ground white pepper

 

Blend all ingredients together in blender or food processor until smooth; refrigerate until chilled.

Honey Mustard Salad Dressing

1/4 C. Mayonnaise

1 Tbl. Honey

1 Tbl. Mustard

1/2 Tbl. Lemon juice

Whisk all ingredients together.  Store covered in refrigerator.  

Magical Salad Dressing

1/2 C. olive oil

1/3 C. balsamic vinegar

5 dashes lemon pepper

1 clove garlic, minced

2 Tbl. brown sugar

1 Tbl. lemon juice

 

Blend all ingredients together in blender or food processor until smooth; pour over salad.

Comments:

More salads!

Mrs. Peters Vegetable Salad

Mrs. Peters was a well known family restaurant in Kansas City, Kansas. This wonderful marinated salad was served family style. 
 

1 (16 oz.) can Red Kidney Beans, drained

1 (16 oz.) can Corn, drained

1 (16 oz.) can Cut Green Beans, drained

1 (16 oz.) can Garbanzo Beans, drained

1 (16 oz.) pkg. Frozen Green Peas

4 stalks, Celery, sliced

1 bunch Green Onions, sliced

1 Bell Pepper, diced

1/3 C. Sugar

1/3 C. Cider Vinegar

1/3 C. Vegetable Oil

1 tsp. Salt & 1/2 tsp. Pepper

In large bowl combine first 5 ingredients.  Stir in celery, onions and bell pepper.  Mix sugar, vinegar, oil, salt and pepper in small bowl.  Pour dressing over vegetables; mix well and refrigerate at least 2 hours – preferably overnight.

 Sesame Noodle Salad

 

1/2 lb. Chinese egg noodles
3 Tbl. dark sesame oil
2 Tbl. peanut oil
2 green onions, thinly sliced

1”  piece fresh ginger, minced
3 garlic cloves, minced
1 tsp. red chili paste

2 Tbl. brown sugar
1/2 C. creamy peanut butter
3 Tbl. rice vinegar
3 Tbl. soy sauce
6 Tbl. hot water
1 Tbl. toasted sesame seeds
Cucumber slices, garnish
                                                 Fresh cilantro leaves, garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender & still firm. Drain immediately & rinse with cold water until cool. Drain the noodles really well & transfer to a wide bowl; toss with the sesame oil so they don't stick together.  In a small saucepan, heat the peanut oil over medium-low. Add the green onions, ginger, garlic, & chili paste. Cook & stir for a minute until soft & fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce & hot water. Stir until the sugar is dissolved & the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices & cilantro.

(I like to add red bell pepper strips and shredded carrots for some color.)

 Avocado Mandarin Salad

 

2 small heads Boston Lettuce

1 large Avocado, sliced

2 small cans Mandarin

Oranges, drained

1/3 C. chopped pecans, toasted

2 Tbl. Green Onions, chopped

Dressing:

1/4 C. Orange Juice

1/2 C. Oil

1 Tbl. Sugar

1 Tbl. Lemon Juice

1/2 tsp. Grated Lemon Peel

2 Tbl. Vinegar

Salt & Pepper to taste

Tear washed lettuce coarsely.  Place lettuce, avocado, oranges, pecans & onion in salad bowl & toss.  Mix all dressing ingredients together and toss with salad.

BLT Salad with Basil Dressing

 

1 lb. Bacon
1 C. Mayonnaise
1/4 C. Red wine vinegar
1/2 C. fresh Basil, finely chopped
8 slices French bread, cut in 1/2” cubes

2 tsp. Salt
2 tsp. Ground black pepper
2 Tbl. Canola oil
2 lb. Romaine lettuce - rinsed, dried &torn into bite-size pieces
                                                                 4 C. Cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.  Drain, crumble & set aside, reserving 2 Tbl. of the drippings.  In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar & basil; let dressing stand, covered, at room  temperature.  In a large skillet over medium heat, toss the bread pieces with the salt & pepper.  Drizzle with the oil, continue tossing & cook over medium-low heat until golden brown.  In a large bowl mix together romaine, tomatoes, bacon & croutons. Pour the dressing over the salad & toss well.

Dutch Salad with Hot Bacon Dressing

 

 

3 slices Bacon

1 Egg, well beaten

1 + 1/2 Tbl. Flour

1 C. Milk

1/4 C. Sugar

1/2 tsp. Salt

1 qt. Salad Greens

 

Chop bacon & fry until crisp.  Remove bacon & add to greens.  Add all other ingredients to egg & pour into hot bacon fat.  Cook until thickened.  Pour at once over salad greens, such as lettuce, endive, dandelion, or spinach.  Add a little onion, if desired.