The Foodie Gazette » Salad dressings

Creamy Gorgonzola Dressing

meps — Wed, 14 Jul 2004 04:00:00 +0000

This reminds me of the time when my mother first got a food processor. One of the first recipes she discovered for her new toy was blue cheese dressing. For months, every salad we ate was dressed with creamy, homemade blue cheese dressing. It was heavenly, and it spoiled me for life — the bottled stuff just ain’t the same. Sadly, I never asked her for the recipe, and I’ve never found it in her recipe collection.

3/4 C mayo
3/4 C sour cream
1 T balsamic vinegar
1/2 t black pepper
8 oz crumbled gorgonzola

Combine, serve as a dipping sauce or dressing. Especially good with red cabbage and apple slaw.

French Dressing (from “Where’s Mom”)

meps — Wed, 14 Jul 2004 04:00:00 +0000

3/4 C salad oil
� C lemon juice or vinegar
1T sugar
3/4 t salt
� t paprika
� t dry mustard
� t pepper
� t onion salt
Shake in a jar. Store in fridge. Makes about a cup.

Fruit and basil salad dressing

meps — Wed, 25 Jul 2007 06:08:01 +0000

This is a great dressing for a green summer salad, or a sweet chicken salad.

1/4 C fresh basil
2 nectarines or peaches, peeled, pitted, and coarsely chopped
1 C yogurt (you can substitute sour cream for a richer version)
1/4 t salt
1/4 t black pepper
2 t lemon juice
1/2 t grated lemon rind
Dash onion powder

In a food processor or blender, start the motor and then drop in the basil and the garlic. Process until minced. Turn off the motor, add the remaining ingredients, and puree.

Italian Dressing (from “Where’s Mom”)

meps — Wed, 14 Jul 2004 04:00:00 +0000

1 C cooking oil (I used walnut)
1/2 C vinegar (I used cider, but white is also good)
1 t sugar
1/2 t salt
1/2 celery salt
1/4 t dry mustard
1/4 t red pepper
1/4 t garlic powder
Combine in a jar and shake well. Store in fridge.

Parmesan-peppercorn salad dressing

meps — Thu, 21 Jun 2007 05:28:07 +0000

OK, I admit it. I’m tired of vinaigrettes! Time to develop some creamy dressings…I came up with this one based on some searches I did for “sour cream salad dressing” and “sour cream ranch dressing.”

1/2 C lowfat sour cream
1 T lemon juice
1 T cider vinegar
1/4 t salt
1/4 t sugar
1/4 t cracked black pepper
1 clove garlic, minced or grated
1 T parmesan cheese, grated
1 T fruity olive oil

Combine all ingredients in a jar with a tight-fitting lid and shake well.

Poppy Seed Dressing

meps — Wed, 14 Jul 2004 04:00:00 +0000

Combine the following in a blender:

3/4 C sugar
1 t salt
1 t dry mustard
1-1/2 T onion juice or grated onion
1/3 C vinegar

Gradually add 1 C salad oil (not olive) and beat or blend until thick. Mix in 1-1/2 T poppy seeds.

Store covered in a cool place — may separate in fridge.

Poppy Seed Dressing (no sugar)

meps — Wed, 29 Nov 2006 07:32:12 +0000

1/2 C plain yogurt
2 T orange juice
2 t poppy seeds, toasted in a dry skillet for a couple of minutes
1/2 t cider vinegar
Dash of black pepper

Whisk all ingredients together in a small bowl.

Red Hot Dressing for Thai Beef Salad

meps — Wed, 14 Jul 2004 04:00:00 +0000

Lemon or lime juice
Garlic
Nam pla (Thai fish sauce)
Soy sauce
Worcestershire sauce
Sugar
Prepared mustard (optional)
Hot pepper flakes or hot sauce
Salad oil

I never seem to measure salad dressing ingredients, so I can’t tell you how much of each. The first 8 ingredients should be about half the liquid, and the salad oil should be the other half.

Salad 1:
From “Desperations Dinners”: Sliced roast beef, cucumber, mint or cilantro, and greens.

Salad 2 (my version of Thai “Yum Neau”):
Roast beef, beefsteak tomatoes, cucumber, and red onion.

Saltsa ladolemono (oil and lemon sauce)

meps — Wed, 14 Jul 2004 04:00:00 +0000

Beat 2 C olive oil with juice of 1 lemon in bowl. Add 2 T parsley, some salt and pepper. Dress salads or fish.

Toasted sesame vinaigrette

meps — Wed, 14 Jul 2004 04:00:00 +0000

1/2 C rice or white wine vinegar
2 T salad oil
2 t toasted sesame seeds
1 t honey
1 t tamari
1/2 t sesame oil
dash red pepper

Vinaigrette

meps — Wed, 14 Jul 2004 04:00:00 +0000

1 C safflower oil
1/2 C sherry wine vinegar
1/2 C water
3 T Dijon mustard
1/2 t finely minced onion or garlic
1 T sugar
salt and pepper

Wilted Lettuce Dressing

meps — Wed, 14 Jul 2004 04:00:00 +0000

(from Sharon Stellrecht — often made when Dave grows too much lettuce)

Dice 4 slices of bacon and fry until crisp. (if you like your bacon bits crisp, remove them now and add back when tossing salad).

Add:
3 T vinegar
3 T water
1/2 t salt
1/8 t pepper
1/2 T brown sugar
1/2 t dry mustard
1 t onion flakes
1 t celery salt

Heat to boiling and pour over lettuce. Toss until wilted.