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Salad Dressings

French Dressing

10/9/2020

 
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Salads
Makes 4 servings.
1 clove garlic
3 tablespoons cider or wine vinegar
3 tablespoons cold water
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dry mustard
  1. Crush garlic clove in a bowl.  Add the remaining ingredients.  Blend together well and let stand for 30 minutes.  Remove garlic before serving.

Basil Lime Dressing

10/2/2020

 
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​1 small clove garlic, minced
1 shallot, chopped
juice of 2 limes
zest of 1 lime
3 tablespoons sugar (or more, if needed)
3 tbsp honey
1 cup cream
1/2 cup fresh basil leaves
1/3 cup white wine
salt to taste
  1. Blend basil, lime juice, and zest in blender. 
  2. Add rest of ingredients and blend until smooth.
Salads
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Caesar Salad Dressing

10/2/2020

 
Yes, it has a raw egg yolk.  Yes, it needs used immediately.  If your immune system is challenged or you're pregnant, please skip this one.    
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Salads
**This does NOT keep well as leftovers.  Toss out any dressing not used.  ​
1 garlic clove (mince fine and mash, if using a blender instead of food processor)
3 anchovy fillets, packed in oil (optional)
1 egg yolk
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
pinch sugar
1/8 teaspoon salt
1/4 teaspoon black pepper
  1. In a food processor, finely process the garlic until minced.  (If using a blender, mince the garlic and mash it well before adding to the blender.)
  2. Add remainder of ingredients and process or blend until creamy and smooth.  
  3. Cover and chill in refrigerator before serving.  

Creamy Honey Mustard Dressing

10/2/2020

 
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Salads
1/4 cup mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon vinegar
​dash black pepper
  1. Pour all ingredients into a bowl.
  2. Whisk together.
  3. Put into a lidded container and store in refrigerator.  Keeps about 3 or 4 days.

Creamy Poppy Seed Dressing

10/2/2020

 
This is just delicious on either vegetable salads or fruit salads!  Adjust the amount of sugar accordingly.
​I cut this recipe in half, if it's just for the two of us.  Keeps in the fridge for ab
out 5 days.
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Salads
1/2 cup milk
3/4 to 1 cup mayonnaise (more or less depending upon thickness wanted)
1/4 cup sugar (or to taste)
1 and 1/2 tablespoons vinegar
1 teaspoon Dijon mustard
2 tablespoons poppy seeds
  1. Place all ingredients in a blender, except poppy seeds.
  2. Blend for about 30 seconds, then scrape down the sides of the blender with a spatula.
  3. Blend another 30 seconds.  Add poppy seeds and blend 5 seconds.  

Dill Vinaigrette

10/2/2020

 
Wonderful with spring and summer salads - fresh from the garden
Salads
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1 lemon, juiced​
1/8 teaspoon sugar
3 tablespoons wine vinegar or Balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard​
1/2 teaspoon Worcestershire sauce (optional)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley or cilantro, chopped

salt and pepper to taste
  1. Stir together lemon juice, sugar, vinegar and olive oil until sugar is dissolved.
  2. Stir in the rest of the ingredients, plus salt and pepper to taste. 

Dressing for Spinach Salad

10/1/2020

 
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Salads
Lynne Young's Salad Dressing!
The perfect topping for spinach salads!  So yummy!
4 tsp sugar
2 tbsp olive oil
1 tbsp minced parsley
1 tsp Lea & Perrins Sauce
1 tsp dry mustard1/3 c vinegar
2 tbsp finely chopped green onion tops
black pepper to taste
1 ice cube
  1. Combine all ingredients in a jar.
  2. Shake well and chill.  Keeps about a week in the refrigerator.
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Healthy Dijon Vinaigrette

10/1/2020

 
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Salads
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1 teaspoon Dijon mustard 
1 clove garlic, minced very fine
1 & 1/2 tablespoons apple cider vinegar (or white wine vinegar)
2 & 1/3 tablespoonsfresh lemon juice
pinch black pepper
pinch salt
  1. Briskly stir or whisk all ingredients.
  2. Taste test - you can add a little more of any ingredient to make it your own!
  3. Serve on salad at room temperature.  If there are leftovers, refrigerate for up to a week.  Let come to room temp before serving.

Hot Honey Mustard

10/1/2020

 
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Salads
Fantastic with a spinach or chicken salad!
1 cup Dijon mustard - I like to use the kind with seeds.
1/2 cup honey
1/2 cup dry white wine or white wine vinegar
1 teaspoon lemon juice
4 bacon strips, cooked and crumbled
black pepper to taste
  1. Mix all ingredients in a saucepan and warm on low heat.
  2. Serve warm over salad or hot potatoes.
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Lemon - Orange Vinaigrette

10/1/2020

 
A wonderful light and refreshing citrus salad dressing!
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Salads
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1 tbsp grated fresh ginger (See tip below.)
1 egg
juice of 1 lemon
1 & 1/2 cups orange juice
3 tbsp white wine vinegar
1/2 c sugar
1 & 1/2 tsp salt
dash black pepper
  1. Combine all ingredients in blender and blend until smooth.
  2. Refrigerate if not using all immediately.  Keeps 2 to 3 days in refrigerator.​

Ranch Dressing

10/1/2020

 
Put ranch dressing on anything and it tastes better!  Spend 10 minutes and have fresh dressing.
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Salads
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1/2 cup sour cream
2/3 cup mayonnaise
1/2 cup buttermilk or plain yogurt
1 tsp salt
1/2 tsp black pepper
1 tsp dried dill or 1 Tbsp fresh minced
1 clove garlic, minced very fine
1 tsp. dried parsley (or 1 tbsp. fresh parsley) 
1/2 tsp. onion powder  (Optional)
  1. Combine all ingredients in a bowl and stir briskly or whisk.
  2. Store covered in the refrigerator - good for about 6 - 7 days.  I'm guessing it won't be around that long! 

Red Wine Vinaigrette

10/1/2020

 
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Salads
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2 tablespoons red wine vinegar or very dry red wine
2 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1/4 to 1/2 teaspoon very fine minced garlic (optional)
1/4 teaspoon black pepper
6 tablespoons olive oil
Makes 1/2 cup.
**You can easily add in dried herbs!
  1. Whisk together vinegar, sugar, lemon juice, salt, garlic, and pepper.
  2. Keeps stirring and slowly add in the oil.  Stir until all is combined well.
  3. Cover and keep refrigerated.  Keeps several days.  Shake and let come to room temperature before serving.  

TOMATO AND OLIVE VINAIGRETTE

10/1/2020

 
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Salads
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A salad dressing or an appetizer with French bread!
1 cup tomatoes, chopped very small
8 - 10 pitted black olives, chopped small
1 clove garlic, minced
1/2 cup olive oil

1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon mustard
1 tablespoon parsley, chopped
salt and pepper


​​
  1. Mix and crush garlic with 1 teaspoon of salt, then add mustard, vinegar, lemon juice, oil, and pepper.  ​Whisk together.  
  2. Right before serving add tomatoes, olives, and parsley.
  3. Serve with warm, crusty French bread.

    Salad Dressings
    Basil Lime

    Caesar Salad Dressing
    ​Creamy Honey Mustard
    Creamy Poppy Seed
    ​Dill Vinaigrette

    Dressing for Spinach Salad
    French
    Healthy Dijon Vinaigrette

    Hot Honey Mustard
    Lemon - Orange Vinaigrette
    ​Ranch
    Red Wine Vinaigrette

    Tomato and Olive Vinaigrette
    Salads
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  • Home
  • Recipes
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    • Beef, Chicken, and Pork >
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        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
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      • Salad Dressings
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