SALAD DRESSINGS (10)
Source of Recipe
Roz and www
List of Ingredients
Thousand Island Dressing
2 1/4 cups Mayonnaise, You could use Lite
1 cup Chili sauce
1/2 cup Sweet pickle relish
2 Tbsp onion, finely chopped
3 lrg Eggs, hard boiled
Pimiento, chopped
· Mix salad dressing, chili sauce, relish and onion well.
· Finely chop eggs.
· Add to salad dressing mixture. Also add pimiento.
· Store in refrigerator.
Boiled Salad Dressing
1 1/2 cups Salad oil
2 Eggs
1 Tbsp Mustard
4 tsp Salt
2/3 cup Sugar
1 1/3 cups Flour
2/3 cup Sugar
3/4 cup Vinegar
2 cups Water
· Beat together the oil, eggs, mustard, salt, and sugar.
· Cook together until thick.
· Mix remaining ingredients with first mixture.
· Makes 1 1/2 quarts.
Festive Fruit Dressing
This is a dressing that will give that fruit salad a festive taste.
1/2 cup Sugar
1 tsp All purpose flour
1 Egg yolk
2 1/2 Tbsp Lemon juice
1/2 c Pineapple juice, frozen concentrate
1 c Heavy cream, whipped
· In a small saucepan over low heat stir together the flour, sugar, and egg
yolk. Stir until smooth. Add lemon juice and the pineapple concentrate.
· Cook until thick, stirring occasionally. Cool. After cooling fold in the whipped cream.
Tasty Poppy Seed Dressing
1 cup Sugar
1 Tbsp Dry Mustard
1/2 tsp Salt
1/2 cup Vinegar
1 1/2 tsp Onion powder
3 / 4 cup Oil
1 1/2 Tbsp Poppy seeds
· Mix together all ingredients except oil and poppyseeds.
· Allow sugar to completely dissolve.
· Add the oil very slowly while beating in a blender or food processor. Add 1
small onion
· Now add the seeds and beat one minute longer.
· Refrigerate. Makes 1 1/2 cups.
Sour Cream Dressing for Cukes
1 / 2 cup sour cream
2 T. sugar
3 T. Red wine vinegar or Balsamic
1 / 4 cup oil
Pour over cukes, tomatoes, green pepper and onion. Great.
THOUSAND ISLAND DRESSING
1 / 3 cup corn oil
4 cups mayonnaise
1 cup ketchup
1/2 cup orange juice
1 roasted red pepper, minced
2 Tablespoons horseradish
1 teaspoon dry mustard
1/4 cup minced celery
1/2 cup minced onion
2 Tablespoons minced chives
2 teaspoons worcestershire sauce
2 tablespoons lemon juice (1/2 lemon)
2 dashes tabasco sauce
pinch cayenne pepper
salt and pepper to taste.
Combine all and store in jar.
Olive Garden Salad Dressing
1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan -- grated
2 tablespoons Sugar or equivalent in -- Equal
1 large Raw egg white-- or egg beaters
2 tablespoons Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture
into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk
over
gently boiling water until it begins to thicken and egg is completely cooked.
Chill several hours or overnight before using. If the dressing is too thick,
add
more Italian dressing as needed. Mix together equal amounts of fresh spinach,
iceberg and romaine lettuce. Allow 2 C for each salad. Moisten leaves in
dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
Source: Gloria Pitzer
ANOTHER OLIVE GARDEN DRESSING
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Preparation:
Mix all ingredients in a blender until well mixed. If this is a little to
tart for your own personal tastes please add a little extra sugar.
(Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese)
POPPY SEED DRESSING
1/3 cup sugar
2 tablespoons vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup vegetable oil
1 tablespoon poppy seed
Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.
Gradually add oil, beating with electric mixer or hand beater until thick and
smooth; stir in poppy seeds.
Cover and refrigerate at least 2 hours.
Makes 3/4 cup dressing. 105 calories per Tbsp. Good on Spinach Tossed Salad
ROSEMARY DRESSING AND MARINADE
1/4 c. salad oil
1/4 c. wine vinegar
2 tsp. salt
2 tsp. crushed rosemary
1/2 tsp. pepper
1/2 c. sliced green pepper
Combine all ingredients in small mixing bowl. Yields enough for 1/2 to 2
pounds of meat
HOMEMADE HIDDEN VALLEY
15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
1. Place crackers through blender on high speed until powdered.
2. Add parsley, minced onion and dill weed.
3. Blend again until powdered.
4. Dump into a bowl.
5. Stir in onion powder and salt, and garlic powder and salt. Put into
container with tight fitting lid.
6. Store dry mix at room temperature for up to 1 year.
7. To mix: combine 1 Tbsp. dry mix, 1 cup of mayonnaise and 1 cup of
buttermilk
CILANTRO CREAMY SPICY DRESSING
1/2 cup fresh cilantro leaves
1/4 cup buttermilk
1/4 cup fat-free mayonnaise
1/8 teaspoon sugar
3 drops hot pepper sauce
Salad greens and vegetables of your choice
In a food processor or blender, place cilantro, buttermilk, mayonnaise, sugar
and hot pepper sauce: cover and process until smooth. Serve over greens and
vegetables. Store in the refrigerator.
Recipe
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