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