Home Forums Forum Recipes Salad and Dressing recipes Salad Dressings go Here ………………..

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  • #3725

    this thread is for salad Dressings :yummy:

    if you want to enter a dressing, just reply, and i’ll come along and get your post in it’s proper alphabetical position.



    (Creamy) Asian-Style Salad Dressing

    3 cups mayonnaise
    1/2 cup soy sauce
    3/4 cup sugar
    1/4 teaspoon freshly ground pepper
    1 1/2 tablespoons sesame seeds
    1 tablespoon sesame seed oil
    1. In mixing bowl whisk together all ingredients until smooth and creamy. If too thick, add a few drops of water at a time.
    2. Cover and refrigerate.
    Makes about 3 1/2 cups salad dressing.

    Avocado Dressing

    2 avocados
    2 tablespoons lemon or lime juice
    1 1/2 tablespoons onion, chopped fine
    1 garlic clove, crushed
    4 ounces green chiles, diced
    1 teaspoon salt
    1 tomato, peeled, chopped

    Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime
    juice, onion, garlic, green chiles and salt in blender and blend
    until well mixed. Stir in tomato. Chill in refrigerator until ready
    to serve. This dressing will keep it’s color because of the citrus
    juice. Serve as a dressing for cooked or raw vegetables, such as
    cauliflower, carrots, tomatoes, green beans or on any salad.


    Bacon Dressing

    Yield: 1 Batch
    4 sl Bacon; diced
    1/2 ts Garlic salt (up to 1)
    1 ts Oregano
    1 ts Sesame seed
    1 ts Worcestershire sauce
    Wine vinegar to taste
    Cook bacon, garlic salt, oregano and sesame seed
    over low heat until bacon is done, stirring
    occasionally. Add Worcestershire sauce and
    vinegar; mix well.
    Serve over salad of lettuce, tomato, red onion
    rings and kidney beans.

    Bacon Dressing

    4 slices bacon — diced
    1/4 cup salad oil
    2 tablespoons vinegar
    1 teaspoon dry mustard
    1/2 teaspoon salt
    1 tablespoon sugar
    bacon drippings
    1 cup sour cream — at room temperature

    Fry bacon until crisp. Remove, drain and crumble. Keep bacon drippings
    hot. Combine salad oil, vinegar, mustard, salt and sugar. Beat well.
    Gradually beat in hot bacon drippings. Stir in sour cream. Serve over
    salad greens. Top with crumbled bacon and croutons.

    Hot Bacon Dressing
    Source: askyourneighbor.com

    5 slices bacon, diced
    1/2 cup finely chopped yellow onion
    Vegetable oil
    2 teaspoons cornstarch mixed with 2 teaspoons water
    1/2 cup white vinegar
    1/2 cup water
    1/4 cup granulated sugar
    Salt and pepper to taste

    Fry bacon till crisp. Remove the bacon with a slotted spoon and set aside.

    Add onion to bacon fat in pan and cook 5 minutes till onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 cup. Add bacon fat to cornstarch mixture and reserve.

    Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook till thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.
    Makes 1 1/2 cups.

    Balsamic Dressing
    3/4 cup Water
    1/4 cup Balsamic vinegar
    3 teaspoons Capers
    2 teaspoons Dijon mustard
    1 1/2 teaspoons Dried basil
    1 tablespoon Fresh parsley — chopped (opt)

    Combine the ingredients. Adjust vinegar to taste, since it has a
    strong flavor. Store in a covered container in the refrigerator. Makes
    about 1 cup.
    Note: If you don’t have balsamic vinegar, you may substitute
    another kind. But, if this be the case, start with water and vinegar in
    equal proportions.

    Creamy Balsamic Dressing

    1 c mayonnaise
    2 tb extra virgin olive oil
    3 tb balsamic Vinegar
    1/2 ts garlic powder
    2 tb fresh lemon juice
    1/8 ts pepper
    1 ts Worcestershire sauce
    Salt to taste

    Combine all ingredients in 2-cup bowl and whisk until smooth.
    Chill several hours before serving over salad greens. Makes enough
    for 8-10 people.

    Serve shredded chicken over iceberg lettuce topped with this

    Banana Dressing

    2 old bananas
    1 cup sour cream
    4 tablespoons brown sugar

    Blend ingredients on medium until smooth. Toss over chopped fruit for a delicious salad.
    Makes 2 cups.

    1 c. fresh basil
    2/3 c. olive oil
    Juice of one lemon
    1/4 c. red wine vinegar
    1 clove garlic, crushed
    1 tbsp. Dijon mustard
    1/2 tsp. cayenne pepper
    Salt to taste

    Whip all ingredients in food processor.

    Basil Vinaigrette
    1/2 cup olive or vegetable oil
    1/4 cup white wine vinegar
    1/2 teaspoon salt
    2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
    1/4 teaspoon ground mustard
    1/8 teaspoon pepper

    In tightly covered container, shake all vinaigrette ingredients until well
    blended. Refrigerate until serving time.

    Bleu Cheese Salad Dressing
    Serves/Makes:1 1/4 c.

    1 cup (225 ml) mayonnaise
    2 tbsp (30 ml) buttermilk
    1 tbsp (15 ml) crumbled blue cheese
    1/8 tsp (1 ml) fresh coarse ground black pepper
    1/8 tsp (1 ml) onion powder
    1/8 tsp (1 ml) garlic powder
    Mix well.
    You can add more buttermilk to thin dressing if desired.

    Blue Cheese Dressing

    1/2 cup evaporated milk
    1/2 cup salad oil
    3 Tablespoons cider vinegar
    1/2 teaspoon salt
    1/3 cup (2 oz.) crumbled blue cheese
    1/2 teaspoon minced onion

    Place milk, oil, salt, and onion in blender. Add vinegar while
    mixing. (This is important for consistancy. If you add less vinegar,
    it will not be thick enough.) Add blue cheese and mix briefly to
    ditribute it evenly. Refrigerate until thickened.

    Boiled Salad Dressing

    1 teaspoon salt
    1/2 teaspoon paprika
    1/4 to 1/2 cup sugar
    2 tablespoons melted butter
    6 tablespoons cream
    3 eggs
    1/2 teaspoon prepared mustard (optional)
    6 tablespoons lemon juice
    Fruit juice or cream, as needed

    Beat the salt, paprika, sugar, butter, cream, eggs, and, if desired,
    mustard in the top of a double boiler. Stir and cook the dressing
    over (not in) the boiling water until thick. Add the lemon juice
    slowly. If you need to thin the dressing, use fruit juice or cream.

    Makes 1 1/4 cups

    Delicious Boiled Dressing


    1 tablespoon sugar
    1 teaspoon dry mustard or 2 teaspoons prepared mustard
    1/2 teaspoon salt, optiona
    1/2 cup apple juice
    1/4 cup cider vinegar


    Remove from heat. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover. Refrigerate to chill thoroughly. Keep refrigerated when not being served.

    2 c. mayonnaise
    2 c. buttermilk
    2 1/2 tbsp. parsley flakes
    1 tbsp. coarse black pepper
    1 tbsp. minced onion flakes
    1/2 tbsp. garlic powder
    1 tbsp. salt
    1/2 tbsp. Accent
    Mix together until creamy. Refrigerate in well sealed jars. Keeps for several weeks.

    Buttermilk Dressing

    3/4 cup buttermilk
    3/4 cup mayonnaise
    1 tablespoon fresh parsley, minced
    1/2 teaspoon sugar
    1/2 teaspoon ground mustard
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon black pepper

    In a bowl, whick together all ingredients. serve over greens and
    vegetable, refrigerate leftovers dressing



    Caesar Salad Dressing
    2 green onions, finely chopped
    2 garlic cloves, finely chopped
    1 tablespoon of Dijon mustard
    1/4 of a cup of wine vinegar (red or white, as you prefer)
    1 large egg
    salt, pepper, parsley (to taste)
    1 cup olive oil (or your favorite)
    Crushed anchovies fillets (if you like them)

    Beat egg with mustard, green onions, garlic and spices. Add oil
    slowly and mix well with a whisk until creamy. Add vinegar at the

    1 head romaine lettuce, shredded in small pieces
    Your favorite croutons
    Shredded Parmesan Cheese (or mozzarella if you don’t like Parmesan)
    Bacon bits

    Mix together with dressing and serve. Put remaining dressing in
    the fridge up to a couple of weeks

    Spicy Caesar Dressing
    1 Egg Yolk
    1 Tbsp. Minced Garlic
    2 tsp. Dijon mustard
    2 Anchovy fillets, minced
    1 1/2 tsp. Coarsely ground black pepper
    1/4 tsp. salt
    1/2 tsp. each: ground coriander & cumin
    1 tsp. Worcestershire sauce
    2 tsp. Cold water
    1/2 C. each: extra-virgin olive oil & canola oil
    1 1/2 Tbsp. Sambal chili paste (Thai Chili Paste)
    Juice of 1/2 each: lemon & lime
    3 Tbsp. Freshly grated Parmesan cheese
    Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander,
    cumin, Worcestershire & water in food processor; process until smooth.
    With motor running, pour oils in a slow, steady stream into egg
    mixture. When all oil has been incorporated, add chili paste, lemon &
    lime juices, and Parmesan; process until smooth.

    Caesar Salad Dressing

    1 cup mayonnaise
    1/4 cup egg substitute
    1/3 cup grated parmesan cheese
    2 tablespoons water
    2 tablespoons olive oil
    1 1/2 tablespoons lemon juice
    1 tablespoon anchovy paste
    2 cloves garlic, pressed
    2 teaspoons sugar
    1/2 teaspoon coarse ground pepper
    1/4 teaspoon salt
    1/4 teaspoon dried parsley flakes, crushed fine

    1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute.
    2. Cover bowl and chill for several hours so that flavors can develop.
    Makes approximately 2 cups.

    Caesar Salad Dressing

    1 egg, coddled
    3/4 cup olive oil
    1/2 tsp. freshly ground black pepper
    1 tsp. Worcestershire sauce
    1 clove garlic, minced
    1/4 cup fresh lemon juice
    1/4 cup freshly grated Locatelli cheese (Parmesan will do)
    1/2 tsp. anchovy paste (optional)

    With electric mixer at high speed, beat egg till foamy. Slowly
    add olive until a mayonnaise forms. Whisk in remaining ingredients.
    Enough dressing for 2 medium heads romaine lettuce. Toss with your
    favorite croutons.

    Caesar Salad Dressing

    3 egg yolks, beaten
    3 Tbsp prepared mustard
    10 cloves garlic
    2 anchovy filets
    6 capers
    1 1/2 tsp salt
    1/2 tsp white pepper
    1/2 tsp dried oregano leaves
    15 drops Tabasco sauce
    15 drops Worcestershire sauce
    olive oil
    5 Tbsp white vinegar

    Combine all dressing ingredients except olive oil in a blender
    using low speed. Maintain speed and add olive oil very slowly
    until mixture thickens and is the consistency of mayonnaise. Add
    vinegar and blend Spoom into a glass jar, cover, refrigerate up to
    a week, using as needed. For Caesar Salad, tear romaine lettuce
    into bite sized pieces. Toss with dressing then add freshly grated
    parmesan cheese, croutons and fried bacon bits to taste. Toss and

    Carribe Island Dressing:

    1 cup mayonnaise
    2 tablespoons banana ketchup
    1/2 tablespoon Dam’ hot sauce
    1 tablespoon sweet relish
    2 tablespoons minced red onion
    1 tablespoon sliced green onion
    1/2 teaspoon chopped garlic

    Mix together. Use as a dressing for lettuce and tomatoes; a dip
    for fresh vegetables or as a sauce for shrimp, conch or cold poached

    Carrot Dressing:

    1 small carrot, shredded
    2 tablespoons mirin
    2 tablespoons rice vinegar and/or cider vinegar
    1 tablespoon soy sauce
    1/2 tsp dark sesame oil
    1 tablespoon grated fresh ginger root
    1/4 cake silken tofu (about 3 ounces)
    2 carrots, grated, optional
    fresh ginger, grated, optional

    Blend all ingredients in a blender.
    well and will keep for a few days.

    Catalina Dressing

    1 cup ketchup
    1 to 1 1/2 cups sugar
    3/4 to 1 cup red wine vinegar
    1 1/2 to 2 cups oil (use twice as much oil as vinegar)
    1 medium onion, grated
    salt: to taste

    1 tbsp paprika, optional
    8 teaspoons Worcestershire sauce, optional
    garlic powder, optional
    pepper to taste, optional

    Combine ingredients and blend thoroughly. Store in covered jar and
    keep refrigerated.

    “Catalina” French Dressing

    6 oz. tomato paste
    1/2 cup water (divided)
    1 cup sugar
    1 tsp molasses
    1 cup light corn syrup
    1-1/2 Tbsp. onion powder
    1 tsp. paprika
    1 tsp. ground mustard
    1 tsp. salt
    1 Tbsp sugar
    1 Tbsp water
    1/4 cup olive or corn oil

    Use a clean glass quart jar with a tightly sealing lid. Put in the
    tomato paste and 1/4 cup of water and shake to mix completely.
    Mix 1 cup sugar and 1/4 cup of water in a 2-cup container and
    microwave on high for about 1 minute, stirring every 15 seconds,
    until the suga r completely dissolves and the liquid is clear. Pour
    the sugar water into the quart jar. Add the corn syrup and molasses,
    and shake again until the ingredients are completely mixed. Mix
    the spices and 1 Tbsp of sugar together in a small container. Add
    1 Tbsp of water and stir, then pour the spice mixture into the
    quart jar and add the oil. Shake the jar again until completel y
    mixed. Allow the jar to stand in the refrigerator for 24 hours for
    the flavors to blend. Store it in the refrigerator.

    Cayenne Dressing

    2 tablespoons sour cream
    1/2 cup buttermilk
    1 teaspoon garlic, minced
    1 teaspoon red onion, minced
    1 tablespoon fresh lime juice
    1 teaspoon cayenne
    freshly ground black pepper

    Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne.
    Add salt and pepper to taste. Mix well. May be prepared 1 day ahead and
    Makes 1/2 cup

    Celery Seed Dressing

    1 1/2 oz. onion
    1/2 c. lemon juice
    3 lbs. sugar
    1/2 oz dry mustard
    1/2 oz salt
    2 c. cider vinegar
    4 c. vegetable oil
    1 T. celery seeds

    Blend 3 minutes.


    1/2 cup mayonnaise
    1/4 cup sour cream
    1 tablespoon Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    2 1/2 teaspoons lemon juice

    Mix all dressing ingredients together in large bowl.
    Add your Chicken Salad ingredients and mix well.


    4 fresh tomatillos, husked, rinsed and cut into small dice
    1/3 cup diced jicama
    1 1/2 tblsp diced red bell pepper
    1 1/2 tblsp diced yellow bell pepper
    1/2 mango, peeled and cut into small dice
    1 serrano chile, seeded and finely diced
    1/3 cup peanut oil
    2 tblsp olive oil
    2 tblsp white wine vinegar
    1 1/2 tblsp balsamic vinegar
    1 tblsp fresh lime juice
    1 tblsp fresh lemon juice
    1 small garlic clove, minced
    1 – 2 tblsp minced fresh coriander

    In a bowl, combine the tomatillos, jicama, red and yellow bell
    peppers, mango and serrano chile; toss to mix.

    In a small bowl, combine the peanut oil, olive oil, white wine
    vinegar, balsamic vinegar, lime juice, lemon juice, garlic and
    coriander. Whisk to blend well.

    Pour the dressing over the diced vegetables and stir lightly to
    mix. Season with salt to taste.

    China Coast Salad Dressing

    1/2 cup mayonnaise
    5 tablespoons rice vinegar
    2 tablespoons sugar
    2 tablespoons sesame oil
    1 tablespoon soy sauce
    1/3 teaspoon garlic powder
    Combine all ingredients in a medium bowl and mix with an electric mixer until well-blended and sugar is dissolved. Chill.

    Chinese Chicken Salad Dressing

    2 Tbs rice-wine vinegar
    2 tsp soy sauce
    2 Tbs toasted sesame oil
    2 Tbs lemon juice
    2 tsp brown sugar
    1/2 tsp. chili oil
    1 Tbs finely minced peeled fresh ginger
    1/2 tsp. minced garlic
    2 tsp. hoisin sauce
    pinch of salt (optional)
    ground white pepper
    4 Tbs. peanut oil

    Whisk together all ingredients except oil. Slowly whisk in peanut

    2 tsp. sesame oil
    2 tbsp. sesame seeds, roasted
    2 tbsp. sugar
    2 tbsp. mayonnaise
    2 tbsp. lemon juice
    2 tbsp. oil
    2 tbsp. shoyu
    Combine all ingredients and mix well. Drizzle over salad just before serving. This is
    also a good marinade to pour over skinned chicken the night before grilling it.

    chive/dill vinaigrette

    1 tsp soft brown sugar
    freshly ground black pepper
    1 tbsp olive oil
    2 tbsp walnut oil
    fresh chive
    1 tbsp tarragon vinegar

    Mix the sugar, salt, pepper, dill (about three or four teaspoons),
    and the vinegar. Keep stirring it untill the sugar is completely

    Then add, spoon by spoon, both oils. Finally, add the fresh chive
    (cut into litte bits). Put in at least 1 tablespoon of chive, as
    this is what gives the vinaigrettes its sweet & fresh taste.


    1/2 cup young chrysanthemum leaves or tips
    2 green onions, including some of the tops, sliced
    1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
    1/4 tsp. grated lemon peel
    1/3 cup lemon juice
    1 tsp. each sugar and salt
    1/4 tsp. freshly ground pepper
    1 tsp. capers, drained
    2 med. sized cloves garlic
    1 egg
    1 1/2 cups salad oil

    Place chrysanthemum leaves and other ingredients in blender. Blend
    until smooth, slowing pour in oil. Turn motor on and off to
    incorporated all of oil. Chill, covered in refrigerator. Makes
    2 1/2 cups.

    Cilantro Lime Dressing

    1/2 cup olive oil
    juice of 1 lime
    4 garlic cloves peeled, ends removed
    1/2 cup cilantro, wash, dry
    fresh ground black pepper
    1/4 teaspoon sugar, to taste
    1/8 teaspoon salt, to taste

    In a food processor fitted with a metal blade, combine the olive oil, lime
    juice, garlic, cilantro leaves, and black pepper. Process until smooth.
    sugar and salt to taste.

    Makes 1/2 cup.

    Citrus Salad Dressing

    4 Servings
    This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.

    1/3 cup fresh orange juice
    2 tablespoons balsamic vinegar
    1 tablespoon extra-virgin olive oil
    Salt and black pepper to taste

    Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

    Cole Slaw Dressing
    1/4 C. Mayonnaise
    1/2 C. Sour Cream
    1 Tbs. Honey Mustard
    1 1/2 tsp. White Vinegar
    1/4 tsp. Salt
    1/2 tsp. Sugar
    Mix all ingredients very well and pour over cabbage mixture. Fold in
    dressing so all is coated. May be served immediately or will keep in
    refrigerator the next day.

    2 c mayonnaise
    1/3 c sugar
    4 Tbl white vinegar
    3 Tbl prepared horseradish
    1/2 tsp celery seed

    Blend ingredients thoroughly and chill. Makes about 2 1/2 cups.
    Use 1 cup of dressing for each 8 ounces of shredded cabbage

    Cooked Salad Dressing

    4 Tbsp. Sugar
    1 Tbsp. Prepared Mustard
    1 Tbsp. Cornstarch-dissolved in water
    1/3 Cup Vinegar
    Few Grains of Salt
    Cook a little before adding cornstarch. If too thick, add a little milk
    or cream.

    Coriander and Creme Fraiche Dressing

    3 tablespoons extra virgin olive oil
    3 tablespoons creme fraiche
    3 tablespoons Dijon mustard
    2-3 tablespoons lemon juice
    2 handfuls fresh coriander, pounded or finely chopped
    salt and freshly ground black pepper, to taste

    Mix together.

    Cottage Cheese Dressing

    1 cup cottage cheese; cream style
    2 tablespoons sugar
    4 teaspoons lemon juice
    2 tablespoons milk

    Put the cottage cheese, sugar, and lemon juice in a blender container,
    adjust the lid, and blend until the mixture is creamy. Add the
    milk, a tablespoon at a time, and blend until the desired consistency
    is reached. Use on crisp green salads or molded and fresh fruit

    Cottage Chesse Dressing

    1 tablespoons milk
    2 cup cottage cheese
    2 teaspoons lemon juice
    1/4 cup chopped onion
    2 radish — quartered
    garden herbs with parsley
    salt and pepper

    Put the milk, cottage cheese and lemon juice in a blender container
    and blend until smooth. Add the remaining ingredients to the
    cottage cheese mixture and blend until all of the vegetables are
    minced. make one day before serving

    Makes 2 cups.

    Cottage-Herb Dressing

    1 tablespoon milk
    12 ounce carton cottage cheese
    1 teaspoon lemon juice
    1 small slice of onion
    3 radishes; halved
    1 teaspoon mixed salad herbs
    1 parsley sprig
    1/4 teaspoon salt

    Put the milk, cottage cheese and lemon juice in a blender container
    and blend until smooth. Add the remaining ingredients to the
    cottage cheese mixture and blend until all of the vegetables are
    chopped. Chill before Makes 1 1/2 cups.

    Country Table Salad Dressing

    Piece of Butter size of a Walnut
    1 Egg
    2 Tablespoonfuls of Sugar
    1 Tablespoonful of Flour
    1 Tablespoonful of Mustard
    1 Teaspoonful of Salt
    Put the vinegar, water and butter on the stove, in an agate dish, to boil. Mix together
    sugar, flour, mustard and salt, stir into the beaten egg with the milk, and add to the
    boiling water and vinegar. Let boil until it thickens. This is quickly and easily made, very
    nice and always a success.

    Cranberry Vinaigrette

    1 cup jellied cranberry sauce
    2 Tbsp vinegar
    1 Tbsp sugar
    1/8 tsp cardamom
    1/2 cup oil

    Put all ingredients, except the oil in a blender. Blend for a few
    seconds at high speed. Remove the cap in the center of the blender;
    place lid back on blender. With the blender running, SLOWLY add
    oil through the hole in the lid.

    Makes 1 cup.

    Cranberry Port Vinaigrette

    1 cup tawny port
    1 cup fresh cranberries
    3 shallots, minced
    1/2 almond or olive oil
    1/4 cup balsamic vinegar
    1 Tbsp honey

    Cut all the cranberries in half. Simmer the cranberries and shallots
    in the port until the cranberries are very tender and the port is
    reduced to about 2-3 tablesspoons.. Add remaining ingredients.
    Pour it into a bottle and shake vigorously. Taste it and add more
    honey or vinegar as needed for best flavor balance.

    this makes an excellent dressing for
    cabbage salad, plain cucumber salad with lettuce, or fruit salad. If the dressing is
    to be used for fruit salad, lemon juice may be used in the place of vinegar.

    1 c. sour cream
    1/2 tsp. salt
    2 Tb. sugar
    1/4 c. vinegar
    Whip the cream with a rotary beater until it is stiff. Then add the
    sugar, salt, and vinegar, and continue beating until the mixture is well blended.
    Cool and serve.

    Creole’ Salad Dressing
    1 cup olive oil
    1 teaspoon salt-free Creole seasoning

    1 tablespoon spicy mustard

    Salt substitute to taste
    1 tablespoon minced garlic
    1 teaspoon cumin
    1 tablespoon fresh parsley, chopped
    1 tablespoon fresh basil, chopped
    2 teaspoons celery seed
    Mix all the ingredients in the blender.

    Cucumber-Dill Dressing

    1/3 c White Wine Vinegar
    1/3 c vegetable oil
    1 tsp salt
    1/2 tsp pepper
    2 tbsps dried dill weed or 4 tbsp fresh dillweed
    1/2 cucumber, diced 1/4 inch
    1/2 c nonfat sour cream

    Dissolve salt in vinegar. Whip in oil by droplets. Add pepper and
    dill weed. Add diced cucumber and chop coarsely in blender. Stir
    in sour cream to taste.


    1 teaspoon powdered mustard
    1 teaspoon ground cumin
    1/2 cup water
    1/2 teaspoon salt
    4 tablespoons vegetable oil
    4 tablespoons red wine vinegar
    1/4 teaspoon black pepper
    1 teaspoon cumin seeds
    1/4 teaspoon garlic powder
    4 teaspoons lemon juice

    Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar. Shake well to blend before serving.
    Serve over a simple lettuce and tomato salad.

    (Black) Currant Salad Dressing

    1 tsp Dijon mustard
    juice from 2 lemons
    juice from one lime
    3 Tbsp bottled black currant juice
    1 oz white wine
    1 oz currant vinegar ( or use raspberry vinegar )
    1/2 cup walnut oil
    salt and pepper to taste
    a bit of sugar if needed

    Place all in dressing bottle and shake well or whirl all in blender.
    Correct seasonings.
    Use for fresh salad greens or cooked steamed vegetable. Multiply as
    needed. Should have a piquant


    No Calorie Diabetic Salad Dressing

    1/2 c. water
    1/2 c. white vinegar
    1/2 tsp. salt
    1/2 tsp. dry mustard
    1/8 tsp. pepper
    1/16 tsp. paprika
    Artificial sweetener
    to substitute for 4 tsp. sugar

    Combine and refrigerate.
    Yield: 1 cup.

    1 serving = 1-2 tablespoons.
    *Diabetics – this is a free exchange.
    Sodium value 133 mg/2 tablespoons (low sodium diets omit salt).
    No cholesterol, protein fat or calories

    Dijon Salad Dressing

    4 tablespoon Dijon Mustard
    3 tablespoon red wine vinegar
    1 tablespoon white wine vinegar
    1/4 teaspoon salt
    1 to 2 cloves garlic
    1/2 teaspoon basil
    1/8 teaspoon black pepper
    2 drops hot sauce
    1 tablespoon grated onion
    12 tablespoons oil

    Combine mustard and vinegar in blender. Add remaining ingredients,
    except oil. Whirl until blended. With blender running, add oil,
    one tablespoon at a time. Chill. Keep several weeks. Use on salad
    greens. Yields 1-1/4 cups

    Dijon- Honey Tarragon Dressing
    Dijon-Honey Tarragon Dressing
    1? cups Vegetable or Olive Oil
    ? cup red Wine Tarragon Vinegar
    2 Tbsp. Balsamic Vinegar
    2 Tbsp. Dijon-style Mustard
    1 tsp. Shallots, minced
    1 tsp. Garlic, minced
    1 tsp. Black Pepper
    1 tsp. Kosher Salt, or more – to taste
    3 Tbsp. Chives, chopped
    2 Tbsp. Tarragon, chopped
    2 Tbsp. Dill, chopped
    Whisk together all ingredients, except oil and herbs. Slowly whisk in oil and
    herbs until well-combined.
    Serving Information
    Serves: 24



    4 eggs, well beaten
    1 tbsp. sugar
    2/3 c. vinegar
    1 c. water
    1/4 tsp. salt
    3 tsp. mustard

    Blend well and put over low fire, stirring constantly until thick. Cool. Use in potato salad, macaroni salad. Yields 2 cups.


    1 cup olive oil
    salt & freshly ground pepper
    2-3 T vinegar
    1 1/2 cups grated feta
    2-3 garlic gloves, pressed
    1 cup milk or buttermilk
    1 t dried dill weed

    In a blender or food processor, whirl all ingredients except the
    milk for one minute. With the blender running, slowly pour in milk.
    As soon as the dressing thickens, turn off the blender or it will
    separate and become runny. It should be thick and creamy. Chill at
    least 30 mins.

    1 cup oil
    1 cup sugar
    1/2 cup ketchup
    1/2 cup white vinegar
    2 tsp. onion powder
    1 tsp. garlic powder
    1 tsp. paprika
    3/4 tsp. celery seed
    Mix ingredients well. Put in bottle and store in refrigerator.

    French Dressing

    1 c. sugar
    1 c. ketchup
    1 t. salt
    1 c. oil
    2 t. celery seed
    2 t. real Lemon juice or 2 T. concentrated Lemon juice
    dash garlic powder

    Put all ingredients in a bowl & whip with electric mixer for 5 to 10 minutes.

    French Dressing
    1/4 teaspoon salt
    1/8 teaspoon paprika
    1/8 teaspoon white pepper
    1 1/2 tablespoons vinegar
    1 1/2 tablespoons lemon juice
    6 tablespoons salad oil

    Mix all ingredients with electric mixer until well blended. Serve cold. Use to
    marinate boiled meats, vegetables and salads. If desired, add a few drops of
    onion juice, or rub salad bowl with slice of garlic or onion. Shake well
    before using.

    French Dressing

    1 can tomato soup
    1/2 can vinegar
    3/4 can salad oil
    1 tsp salt
    1 tsp pepper
    1 tsp paprika
    1 tsp dry mustard
    1 tsp Worcestershire sauce
    1 clove garlic
    1 small onion

    Mix all in quart jar with whole garlic & onion. Shake well. Keep

    French Salad Dressing

    1/2 to 2/3 cup white sugar
    2 teaspoons salt
    2 teaspoons celery seed
    2 teaspoons dry mustard
    2 teaspoons paprika
    1 medium onion
    1/2 to 3/4 cup white vinegar
    2 cups vegetable oil

    Slice onion into quarters. Mix all in a blender and pour into two
    large salad dressing jars.


    1 (10 oz.) can tomato soup
    1 c. sugar
    1 c. vinegar
    1/2 c. vegetable oil
    1 tsp. salt
    1 tsp. Worcestershire sauce
    1 tsp. dry mustard
    1 tsp. paprika

    Combine ingredients in a blender and mix until done. Store in refrigerator.

    Favorite French Dressing

    1 cup vinegar
    3/4 cup sugar
    1/4 cup grated onion
    1 1/2 teaspoons salt
    1 1/2 teaspoons dry mustard
    1 1/2 teaspoons paprika
    1 bottle (12 ounces) chili sauce
    1 cup vegetable oil

    In a bowl or jar, with tight-fitting lid, mix vinegar, sugar and
    onion. Combine salt, mustard, paprika and 2 tablespoons chili
    sauce to form a paste. Add remaining chili sauce and mix well.
    Pour into vinegar mixture; add oil and mix or shake well. Store
    in the refrigerator.

    Honey French Dressing

    1 cup salad oil
    1/2 cup honey
    1/2 teaspoon salt
    1/3 cup chili sauce
    1/2 cup red wine vinegar
    1/2 cup finely chopped white onion
    1 tablespoon Worcestershire sauce

    Combine all ingredients and put in tight-fitting covered jar. Shake

    My French Dressing

    1 cup Oil
    2/3 cup Catsup
    1/2 cup Vinegar
    1/2 cup Sugar
    2 tsp Paprika
    2 tsp Salt
    1 Onion, grated
    1/4 cup Honey
    Shake well in jar. Keep refrigerated.

    Old Fashioned French Dressing
    Serving Size: 1

    1 cup water
    1 cup red wine vinegar
    1 teaspoon sugar
    Juice of one lemon
    1 tablespoon salt
    1 tablespoon freshly-ground black pepper
    1 tablespoon Worcestershire sauce
    1 tablespoon dry English mustard
    1 garlic clove ; minced
    1 cup olive oil
    3 cups salad oil

    Blend together all ingredients except the oils. Using a whisk or food
    processor, combine the oils and add them in a very fine stream,
    continuing to whisk until the mixture is well combined. Chill and
    shake thoroughly before serving

    White French Dressing

    3/4 cup vegetable oil
    1/2 teaspoon Worcestershire sauce
    1 clove garlic, halved
    1 teaspoon salt
    1/2 teaspoon paprika
    1/2 teaspoon ground dry mustard
    1/8 teaspoon ground black pepper
    1/4 teaspoon dried thyme
    1/8 teaspoon dried tarragon
    1/4 cup white wine vinegar

    In a jar with a lid, add oil, Worcestershire, garlic,
    salt, paprika, mustard, pepper, thyme, tarragon and vinegar.
    Cover and shake well. Refrigerate for 1 hour before serving.

    Fruit Salad Dressing

    1/3 c honey
    2 T vinegar
    1 T frozen oj concentrate
    1 T prepared mustard
    1 t salt
    3/4 c salad oil
    1/4 c chopped pecans
    1 t poppy seeds

    Combine first 5 ingredients, add oil slowly, processing until well
    blended. Stir in nuts and poppy seeds. Put into pint jar with
    lid and chill well before serving.

    Fruit Salad Dressing
    Yields 2 Servings

    1 cup yogurt
    1/2 tsp celery seeds
    2 tbls orange juice
    salt to taste
    1 1/2 tbls honey
    black pepper, freshly
    1 tbls lemon juice, fresh
    1 tsp poppy seeds, and/or

    Combine all the dressing ingredients in a small bowl or jar and
    whisk or shake well.


    Creamy Garlic Dressing

    1/4 cup lemon juice
    3/4 cup salad oil
    2/3 cup light cream
    2 cloves garlic
    1 tsp. salt
    1/2 tsp. sugar
    1/4 tsp. white pepper
    1/2 tsp. paprika

    Put all ingredients into blender. Process at “whip” until blended.
    Makes 2 cups
    Source: Adapted from Portable Electric Cookery, by Sunbeam

    Creamy Garlic Salad Dressing II

    Published in: Dallas Morning News

    2 eggs (see note)
    3 tablespoons sugar
    2 teaspoons dry mustard
    1 tablespoons garlic powder
    2 teaspoons salt
    1 teaspoons Worcestershire sauce
    1 teaspoons A-1 sauce
    1/2 teaspoons white pepper
    2 2/3 cup vegetable oil
    4 teaspoons lemon juice
    2/3 cup water

    Place eggs, sugar, mustard, garlic powder, salt, Worcestershire, A-1 and
    pepper in the large bowl of an electric mixer. Beat on the highest speed.
    When ingredients are blended and slightly thickened, turn the mixer to
    low speed and gradually add the oil, then the lemon juice and finally
    water to
    make a creamy dressing. Chill thoroughly. Makes about 11/2 pints.

    Garlic Pecan Dressing

    1/2 cup olive oil
    1/4 cup red wine vinegar
    10 pecan halves, toasted
    2 tablespoons brown sugar
    2 cloves garlic

    Combine all in blender or food processor. Blend until smooth and

    Garlic Vinagrette

    1/2 cup olive oil
    1/4 cup white wine vinegar
    3-5 garlic cloves, crushed
    fresh ground black pepper to taste
    2 tablespoons dijon mustard
    pinch tarragon
    pinch dill
    pinch marjoram
    pinch basil
    pinch thyme

    Beat with whisk until mixed.

    Ginger Salad Dressing

    1/2 cup minced onion
    1/2 cup peanut oil
    1/4 cup rice vinegar
    2 tablespoons water
    2 tablespoons minced fresh ginger
    2 tablespoons minced celery
    2 tablespoons ketchup
    4 teaspoons soy sauce
    2 teaspoons sugar
    2 teaspoons lemon juice
    1/2 teaspoon minced garlic
    1/2 teaspoon salt
    1/4 teaspoon black pepper

    1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
    Makes 1 3/4 cups.

    Ginger Salad Dressing

    2 tablespoons minced fresh ginger
    2 teaspoons lemon juice
    2 tablespoons minced celery
    1/2 teaspoon minced garlic
    4 teaspoons soy sauce
    2 tablespoons ketchup
    2 teaspoons sugar
    1/4 teaspoon black pepper
    1/2 teaspoon salt

    Combine all ingredients in a blender. Blend on high speed for about
    30 seconds or until all of the ginger is well-pureed.

    Japanese-Style Ginger Salad Dressing

    1/4 cup onions, chopped
    1/4 cup peanut oil
    2 Tablespoons rice wine vinegar
    2 Tablespoons water
    1 Tablespoon ginger root, chopped
    1 Tablespoon celery, chopped
    1 Tablespoon soy sauce
    1 1/2 teaspoons tomato paste
    1 1/2 teaspoons sugar
    1 teaspoon lemon juice
    1 dash salt and pepper

    Combine all ingredients in blender or food processor. Process
    until almost smooth.

    Thai Style Ginger Lime Dressing

    3 tablespoons lime juice
    2 tablespoons rice wine vinegar
    3 tablespoons peanuts
    1 piece ginger, grated
    1 small red chiles, minced
    2 tablespoons soy sauce
    1 tablespoon brown sugar
    1 tablespoon coriander, or mint
    2 tablespoons water

    Place all ingredients in a blender or food processor and process
    until thoroughly smooth.

    Gorgonzola Dressing

    1/2 cup mayonnaise (low fat OK)
    1/2 cup sour cream (low fat OK)
    1/2 cup buttermilk
    1/4 lb gorgonzola (or bleu or Roquefort) cheese
    freshly ground black pepper
    1 garlic clove, minced
    1 tablespoon onion, minced
    1 tablespoon prepared horseradish

    Set aside half of the cheese. Put the rest of the ingredients in a blender and process until smooth. Add the reserved cheese. Pulse the blender to coarsely chop the cheese.

    Greek Salad Dressing

    1 garlic clove, coarsely chopped
    1 tbsp red wine vinegar
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    pinch of cayenne
    1/4 cup olive oil
    2 chopped anchovy fillets or 1 tsp anchovy paste

    To make dressing, place the garlic, vinegar, salt, black pepper
    and cayenne in a blender or food processor fitted with a metal
    blade. Whirl until blended. Continuing to whirl, gradually add
    the oil, drop by drop at first, then in a thinly steady stream.
    The dressing will thicken. Continuing to whirl, add the anchovies
    or anchovy paste. Taste and add more salt, if needed. The dressing
    can be used right away or covered and left at room temperature. If
    making the dressing more than 1 day ahead, cover and refrigerate.

    Green Goddess

    1 cup mayonnaise
    1 minced garlic clove
    3 minced anchovy fillets
    1/4 cup minced chives or green onions
    1/4 cup minced parsley
    1 tbsp lemon juice
    1 tbsp tarragon vinegar
    1/2 tsp salt
    ground pepper
    1/2 sour cream

    Put all the ingredients in a blender and blend thoroughly. Let set
    in the refrigerator overnight.

    Green Goddess Dressing
    Makes 3 1/2 cups

    3 cups mayonnaise
    1/4 cup white wine vinegar
    1 can (2 ounces) anchovy fillets, mashed
    1 tablespoon instant minced onion
    1 tablespoon parsley flakes
    1 tablespoon tarragon leaves
    1 tablespoon freeze-dried chives
    1/8 teaspoon onion powder
    dash garlic powder

    Place all ingredients in medium-size bowl and stir until well
    blended. Let stand 30 minutes or longer to blend flavors. Serve
    with tossed salads.

    Green Goddess Dressing
    Yields 1 Cup

    3/4 cup plain yogurt
    1/4 tsp garlic, minced
    1/4 cup mayonnaise
    1/4 tsp salt
    3/4 tsp tarragon leaves
    1/4 tsp dry mustard
    3 Tbls parsley, chopped
    2 tsp lemon juice
    1 1/2 tbls chives, chopped
    2 tsp anchovy paste

    Use a blender to combine and thoroughly blend the ingredients.
    Blend for several minutes, cover and chill.



    1 egg
    1 Tbs. white vinegar
    2 tsp. Dijon mustard
    1 small garlic clove, halved
    3/4 tsp. salt
    1/2 tsp dried thyme
    1/2 tsp marjoram
    1/2 tsp basil
    1/2 tsp celery salt
    1/4 tsp ground white pepper
    1/2 cup oil
    1 cup buttermilk
    2 cups mayonnaise, preferably homemade
    1 tsp. dill seed

    In blender combine all ingredients.


    1/4 cup parsley flakes
    2 tablespoons each dried oregano, basil and marjoram, crumbled
    2 tablespoons sugar
    1 tablespoon fennel seeds, crushed
    1 tablespoons dry mustard
    1 1/2 teaspoons black pepper

    Place all the ingredients in a 1 pint jar, cover tightly and shake
    well to mix. Store in a cool, dark, dry place. Makes 1 cup

    To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together
    1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2
    tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons
    olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2
    teaspoon of the Herb Salad Dressing Mix if you want a stronger
    flavor. Let Stand at room temperature at least 30 minutes before
    using, then whisk again. Makes about 1 cup.

    Low Fat Creamy Herb Dressing

    1 cup plain fat-free yogurt
    1/4 cup fat-free mayonnaise
    3/4 cup fat-free buttermilk
    2 T. chopped green onions
    1 T. chopped fresh parsley
    1/2 t. dried dill weed
    1/2 t. Worcestershire sauce
    1/4 t. salt
    1 clove garlic, finely chopped
    Dash of freshly ground pepper

    Mix all ingredients by hand or using a blender or food processor.
    Cover and refrigerate. Makes about 2 cups.

    Herb Vinaigrette

    1/4 cup red wine vinegar
    1/4 cup chopped fresh basil
    2 tbsp dry red wine
    1 tbsp fresh lemon juice
    1 tbsp minced shallots
    1 tbsp chopped chives
    1 tbsp chopped fresh parsley
    1 1/2 tsp dry mustard
    1 1/2 tsp sugar
    1 garlic clove, minced
    1 cup olive oil

    Whisk together first 10 ingredients. Gradually whisk in oil.
    Season to taste w/ salt & pepper. Drizzle over lettuce quarters
    with feta or roquefort cheese.

    (Paris) Honey Dressing:

    3/4 cup white vinegar
    2/3 cup honey
    1 Scallion
    2 teas. salt
    1 teas. black pepper
    2 teas. garlic powder
    1 teas. celery salt
    1 teas. parsley flakes
    1 teas. tarragon

    Combine all ingredients in blender and blend on high.
    While blending, add SLOWLY in the middle:
    1 cup peanut oil
    When mixed, pulse in: 1 Tbls. poppy seeds

    Honey Dijon Salad Dressing

    1/8 cup honey
    1/8 cup dijon mustard
    1/16 tsp curry powder
    1/8 tsp celery seed
    1/4 cup white vinegar

    Mix the honey and the mustard and adjust to taste. Add in the
    curry powder and the celery seed and mix. Finally, mix in the

    [/b]Honey and Garlic Dressing

    1/4 cup peanut oil
    2 Tbsp. lemon or lime juice
    1 tsp grated lemon or lime rind
    6 tsp honey
    1 to 2 cloves crushed garlic
    1 Tbsp. chopped chives
    salt and pepper to taste

    Combine all in a screw top jar. Shake until well combined. Pour
    over tossed green salad.

    Honey-Mustard Dressing
    Yield: 1 cup

    1/2 cup olive oil
    2 Tbsp Dijon mustard
    4 Tbsp raspberry or red wine vinegar
    2 Tbsp honey
    1/4 tsp salt
    1/4 tsp pepper
    1/4 tsp ground nutmeg

    Combine all ingredients in a jar; cover tightly, and shake vigorously.

    Honey Mustard Salad Dressing

    1 1/2 Cups of mayonnaise
    1/4 Cup of honey
    1/4 Cup of sugar
    1/4 cup spicy mustard
    1 1/2 tablespoons white vinegar
    2 cloves roasted garlic
    1/2 cup olive oil

    Mix ingredients together in a food processor until creamy. Chill.

    Honey Mustard Dressing

    3 cups mayonnaise
    1/2 cup honey
    1/2 cup sugar
    1/2 cup Dijon mustard
    1/4 cup white vinegar
    1/4 cup onions
    1/4 cup parsley
    1 cup oil

    Mix in food processor.

    Honey-Poppy Seed Salad Dressing

    1 cup honey
    1 teaspoon dry mustard
    1 teaspoon paprika
    2 teaspoons poppy seeds
    5 teaspoons vinegar
    1 teaspoon lemon juice
    1 teaspoon grated onion, if desired
    1 cup oil

    In blender or with electric mixer, blend together all ingredients
    except the oil. Gradually add oil, beating constantly until mixture
    thickens. Store in covered jar in refrigerator.

    Indian Salad Dressing

    2 yolks from 2 hard boiled eggs
    3/4 tsp salt
    1/2 tsp powdered sugar
    1/4 tsp paprika
    dash of cayenne pepper
    dash of white pepper
    1 Tbsp lemon juice
    2 Tbsp vinegar (salad)
    1/2 cups of olive oil
    1 Tbsp finely chopped red pepper
    1 Tbsp finely chopped green pepper
    1 Tbsp cubed pickled beets
    1 tsp finely chopped parsley

    Force the yolks through a strainer. In a canning jar, add the
    crushed yolks, salt, sugar, paprika, cayenne, white pepper, lemon
    juice, and olive oil. Shake until mixed well. Add remaining
    ingredients and shake again. Refrigerate until chilled.

    Italian Salad Dressing

    1/2 cup white vinegar
    1/3 cup water
    1/3 cup vegetable oil
    1/4 cup corn syrup
    2-1/2 Tbsp grater Romano cheese
    2 Tbsp dry pectin
    2 Tbsp beaten egg or egg substitute
    1 1/4 tsp. salt
    1 tsp lemon juice 1/2 tsp. minced garlic
    1/2 tsp. dried parsley flakes
    pinch of dried oregano
    pinch of crushed red pepper flakes

    Combine all of the ingredients with a mixer on medium speed or in
    a blender on low speed for 30 seconds. chill at least 1 hour.
    Serve over mixed greens or use as a marinade. Yields: 1 1/2 cups.

    Italian Dressing

    1 cup oil
    1/4 cup vinegar
    2 Tbsp. finely chopped onion
    1 tsp. salt
    1 tsp. sugar
    1 tsp. dry mustard
    1 tsp. dried basil leaves
    1/2 tsp. dried oregano leaves
    1/4 tsp. pepper
    2 cloves garlic, crushed

    Shake all ingredients in tightly covered container. Refrigerate at
    least 2 hours. Shake before serving.

    Creamy Italian Dressing Beat 1/2 cup Italian Dressing and 1/2 cup
    mayonnaise with hand beater until smooth.

    Italian Salad Dressing Mix

    1 teaspoon carrot, grated and chopped
    1 teaspoon red bell pepper, finely minced
    3/4 teaspoon McCormick lemon pepper
    1/16 teaspoon dried parsley flakes
    1 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon onion powder
    2 teaspoons sugar
    1/8 teaspoon pepper
    2 teaspoons dry pectin
    pinch ground oregano
    1. Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees for 45-60 minutes, or until all of the small pieces are completely dry, but not browned.
    2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed.
    3. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.
    Serves 8-10.

    Creamy Italian Salad Dressing

    2 C. mayonnaise
    1 C. sour cream
    1 C. buttermilk
    1/3 C. red wine
    1/8 tsp. garlic powder
    2 T. onions, very finely minced
    2 T. sugar
    1 T. salt
    1 tsp. dried dill weed
    1 dash hot pepper sauce
    1 dash Worchestershire sauce
    1 tsp. dried oregano
    1 tsp. dried sweet basil

    Combine mayonnaise, sour cream, and buttermilk in a large bowl and mix with a wire whisk. Add remaining ingredients and refrigerate a few hours before serving.

    Serve over your favorite green salad, or use as a dip for vegetables.

    Makes about 4 1/2 cups, about 12 servings.

    Variation: To use as a dip for chips, add additional dill weed.

    Japanese Goma Joyu-Ae (Soy and Sesame Seed Dressing)

    Ingredients :

    1 lb String beans
    1 cup Niban dashi
    1 tbl Sugar
    Soy sauce
    2 tsp Sake
    1/4 tsp All purpose soy sauce


    1/2 cup White sesame seeds, warmed & ground into a paste
    3 tbl Sake
    2 tsp Sugar
    2 tbl All purpose soy sauce

    Method :

    * Snip off & discard the ends of the green beans & cut them into 1/2″ lengths. Drop the beans into 2 c of lightly salted boiling water, reduce the heat to moderate & cook briskly, uncovered, for 8 to 10 minutes, or until the beans are tender but still slightly resistant to the bite. Drain & run them under cold water. In the same pan, combine the dashi, sugar, 1/4 ts salt, a sprinkle of soy sauce, sake. Bring to a boil over moderate heat, add the string beans & return to the boil. Remove the pan from the heat & cool to room temperature.


    Over high heat, heat 3 tb sake to lukewarm. Removepan from heat & ignite the sake with a kitchen match, shaking the pan gently until the flame dies out. Pour the sake into a small bowl & cool to room temperature. Add the sake, 2 ts sugar and 2 tbs soy sauce to the previously prepared sesame paste & mix together thoroughly.
    * Pour the sesame dressing into a large bowl, add the drained string beans & toss together until the vegetables are thoroughly coated. Taste for seasoning adding more salt if necessary. Serve at room temperature in small bowls, as a first course, salad or part of a Japanese meal.


    2 tbl Rice wine vinegar, or mirin
    2 tbl Vegetable oil
    1 tbl Brown sugar
    1 tbl Shoyu
    1 tsp Sesame oil
    1 tsp Wasabi, *
    1 x Clove garlic, crushed

    Method :

    * * Japanese horseradish paste
    Put the cucumbers, shallots and bean sprouts in bowl. Combine dressing ingredients, pour over salad and toss well. Cover with plastic wrap and refrigerate for at least 2 hours. Garnish with sesame seeds before serving.

    Goma Joyu-Ae (Soy and Sesame Seed Dressing)

    Ingredients :

    1 lb String beans
    1 cup Niban dashi
    1 tbl Sugar
    Soy sauce
    2 tsp Sake
    1/4 tsp All purpose soy sauce


    1/2 cup White sesame seeds, warmed & ground into a paste
    3 tbl Sake
    2 tsp Sugar
    2 tbl All purpose soy sauce

    Method :

    * Snip off & discard the ends of the green beans & cut them into 1/2″ lengths. Drop the beans into 2 c of lightly salted boiling water, reduce the heat to moderate & cook briskly, uncovered, for 8 to 10 minutes, or until the beans are tender but still slightly resistant to the bite. Drain & run them under cold water. In the same pan, combine the dashi, sugar, 1/4 ts salt, a sprinkle of soy sauce, sake. Bring to a boil over moderate heat, add the string beans & return to the boil. Remove the pan from the heat & cool to room temperature.


    Over high heat, heat 3 tb sake to lukewarm. Removepan from heat & ignite the sake with a kitchen match, shaking the pan gently until the flame dies out. Pour the sake into a small bowl & cool to room temperature. Add the sake, 2 ts sugar and 2 tbs soy sauce to the previously prepared sesame paste & mix together thoroughly.
    * Pour the sesame dressing into a large bowl, add the drained string beans & toss together until the vegetables are thoroughly coated. Taste for seasoning adding more salt if necessary. Serve at room temperature in small bowls, as a first course, salad or part of a Japanese meal.

    Japanese Goma-miso dressing

    Goma-Miso Dressing
    2 Tblsp toasted sesame seeds (goma)
    2 Tblsp white miso
    1 Tblsp sugar
    2 Tblsp mirin (sweet rice wine)
    1 t fresh lemon juice
    1/2 t soy sauce

    Grind the sesame seeds into a paste. Mix in the other ingredients. Serve as a dipping sauce or drizzle over salad or cooked vegetables.

    Japanese Miso Dressing

    Ingredients :

    1/2 cup Safflower oil
    2 tbl Light miso
    3 tbl Nutritional yeast flakes
    1 tsp Cayenne pepper

    Method :

    * Combine all ingredients.
    * Makes about 1 cup.

    Japanese Salad Dressing

    1/2 cup soy sauce
    1/4 cup rice wine vinegar
    1 Tbsp sesame oil
    1 tsp grated ginger
    1 tsp (or less) wasabi powder
    1 tsp sugar

    If you can get hold of some sesame paste, you can add about a Tbsp
    of that to make for a more opaque salad dressing. Mix ingredients
    well and chill.

    Japanese Salad Dressing 2

    Ingredients :

    3/4 cup Red miso (soybean paste)
    3 tbl Sugar
    3 tbl Mirin (Japanese rice wine)
    2 tbl Hot water
    2 tsp Light soy sauce
    1/4 tsp Sesame oil
    1 tbl Toasted sesame seeds
    1/2 x Iceberg lettuce head torn
    1 x Carrot thinly sliced

    Method :

    * In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine.
    * Makes 1 cup.


    Lebanese Salad Dressing

    1/4 bunch fresh parsley
    1 clove garlic, mashed with 1/2 tsp salt
    1 1/2 lemons, squeezed for their juice
    2 tblsp oil
    1/4 cup mint

    Mix all ingredients well.

    Lemon Vinaigrette Dressing

    1/2 cup vegetable oil
    1/3 cup lemon juice
    1 tablespoon Dijon-style mustard
    1/4 cup sliced green onions (or scallions)
    1 teaspoon sugar
    1/2 teaspoon salt

    In 1-pint jar with tight fitting lid or cruet, combine all ingredients; shake well. Chill to blend flavors.

    Try as a marinade for asparagus, broccoli, poultry or fish. makes one cup

    Lemon Dill Vinaigrette

    1/4 cup fresh lemon juice
    1/4 cup seasoned rice vinegar
    1/4 cup water
    1 or 2 Tbsp dried dill weed
    1 Tbsp prepared mustard (Grey Poupon or spicy brown mustard are best)
    1-2 tsp finely chopped garlic
    1/2 cup olive oil

    Mix all ingredients except the olive oil. After mixing well, add
    the oil.

    This is a great light-tasting dressing for mesclun greens, or
    avocados or any salad where you don’t want an overpowering dressing.

    It can also be used as a marinade for grilled fish (salmon) or

    Or steam fresh vegetables (asparagus, beans, broccoli), cover with
    dressing and chill; serve as a cold salad.

    Makes 1 1/2 cups.

    1/2 cup olive oil
    3 Tbs. white wine vinegar
    3 Tbs. fresh lemon juice
    1 medium leek, white part only, cleaned and finely chopped
    1 egg
    1 Tbs. chopped shallot
    1 Tbs. Dijon-style mustard
    1 tsp dried tarragon, crumbled
    1/4 tsp. salt
    1/8 tsp. freshly ground pepper

    Whisk in bowl. Chill for several hours before serving. Pour over
    strong flavored salad greens.

    Cut-up lettuce
    Onions, chopped
    Sm. pieces bacon, fried
    1/4 c. vinegar
    1/4 c. water
    1/4 c. sugar
    1/2 tsp. salt
    Put vinegar mixture into the grease, then boil, then pour over it. This is what wilts

    Lime Salad Dressing

    3/4 c salad oil
    1/4 c orange juice
    3 T lime juice
    2 T sugar
    2 T cider vinegar
    1/2 t salt
    1/8 t paprika (origin unknown)
    3 T chopped fresh mint

    Combine in pint jar with well fitting lid. Shake vigorously to
    combine and refrigerate until ready to use.


    (Vermont) Maple Dressing

    This is a wonderful salad dressing. It is one of my family’s
    favorite salad dressings and sure to become one of yours.

    NOTE: This salad dressing requires that you use a top-quality
    of maple syrup. If you use an inferior grade, you’ll end up with
    thin dressing that doesn’t cling to your greens.

    3/4 cup genuine Vermont maple syrup
    1 teaspoon salt
    1/2 cup rice vinegar
    1 cup extra-virgin olive oil
    1 1/2 teaspoons ground mustard

    In a blender or food processor, combine maple syrup, salt, rice
    vinegar, olive oil, and ground mustard. Whirl 1 minute or until
    well mixed. Store, covered, in the refrigerator. Serve at room

    Yields 2 cups.

    Mayfair Dressing

    1/2 stick celery
    1/4 onion
    1/4 t. coarse crushed pepper
    1/2 – 1 tsp dry mustard
    1 flat can anchovies, drained
    2 eggs
    2 cloves garlic
    3/4 cup oil

    Blend together. Store in refrigerator.

    Mayfair Salad Dressing

    1/3 stalk celery, chopped
    1/4 medium onion, chopped
    1 clove garlic, chopped
    4 whole anchovies
    1 1/2 tsp lemon juice
    1/2 tsp. pepper, fresh ground
    1/2 tsp. accent seasoning mix
    1/2 tsp. sugar
    2/3 tsp. dijon mustard
    1 whole egg
    2/3 cup vegetable oil

    Use food processor to made dressing. Blanche onion and celery very
    briefly (5-10 seconds) in boiling water and drain.


    4 egg yolks
    1 t salt
    1 t sugar
    4 dashes cayenne pepper
    2 dashes paprika
    2 T lemon juice
    2 T cider vinegar
    2 c salad oil

    Place yolks, salt, sugar, cayenne and paprika in small mixer bowl.
    Beat until very light colored and very thick. Mix lemon juice and
    vinegar. Very slowly add oil and vinegar alternately to yolks,
    beating constantly. Since it is not salty, it may be mixed with
    whipped cream for a fruit dressing. Makes 3 cups. Refrigerate.

    Cooked Mayonnaise

    8 jumbo eggs (2 cups)
    3/4 cup water
    1 1/2 cups oil
    1 1/2 tablespoons lecithin

    2 tablespoons vinegar, or to taste
    1 tablespoon garlic, or to taste
    1 tablespoon salt, or to taste

    Put all the basic ingredients into a blender and mix well. Put
    mixture into a pan and cook over very low heat until it has the
    consistency of soft scrambled eggs, stirring often.

    Put back into the blender, add vinegar, garlic and salt to taste,
    and carefully blend.

    Makes about 1 quart.

    Lecithin is an emulsifier (mixes water and oil together – available
    in bulk/health food stores).


    3 egg yolks
    2 cups vegetable or olive oil
    lemon juice
    1 teaspoon salt
    1/2 teaspoon dry mustard
    1 tablespoon cider vinegar

    Place egg yolks in bowl of electric mixer with wire whisk. Whisk
    at high speed for about 3 minutes, or until yolks are pale yellow
    and begin to stiffen

    Reduce speed to medium-high and add 1 cup of oil _one_tablespoon_at_
    time_, waiting between spoonfulls unti the last is absorbed into
    the yolks. You can then add the remaining oil in a _slow_ stream.

    Reduce speed to medium and add lemon juice (I use about 1 tablespoon),
    salt, dry mustard and vinegar. Mix until blended. Be careful not
    to over beat as the mayo will begin to resemble some form of plastic!

    You can add anything else you want, curry, chili powder, etc. when
    adding the lemon juice.

    Mayonnaise Creme for Fruit Salads

    1 cup marshmallow cream
    1 tablespoon lemon juice
    1 tablespoon orange juice
    1/4 cup mayonnaise

    With rotary or electric beater, whip marshmallow cream, lemon juice,
    and orange juice till blended. Stir in mayonnaise. Chill.

    Although mayonnaise dressing is prepared without the application of heat, it is
    not one of the simplest dressings to prepare. It meets with much favor, being
    used almost as extensively as French dressing, but it is perhaps less desirable
    with fruit salads than with others. It is also much used as a basis for numerous
    other dressings. Before serving, it may be thinned by beating either sweet or sour
    cream into it. It may be made fluffy and light and its quantity may be increased by
    beating whipped cream into it.

    1/2 tsp. salt
    2 egg yolks
    1/4 tsp. pepper
    1-1/2 c. oil
    1/4 tsp. mustard
    4 Tb. vinegar or lemon juice

    Mix the dry ingredients in a bowl. Separate the eggs and add the yolks to the dry
    ingredients. Beat these with a rotary egg beater until they are well mixed. To this
    mixture, add a few drops of oil and continue to beat. Add a drop of the vinegar or
    lemon juice, a few more drops of oil, and beat constantly. Gradually increase the
    quantity of oil added each time, but do not do this rapidly. As the oil is added and
    the beating is continued, it will be noted that the mixture grows thicker, but when
    vinegar is added the mixture is thinned. The quantity of vinegar is so much less
    than that of oil that the oil may be added in small amounts two or three times in
    succession before vinegar is added.
    This process is rather long and slow, but if the mixing is done correctly, the result
    will be a thick, smooth mixture that will not separate for possibly 6 or 7 days.
    Mayonnaise mixers, which may be procured for making this dressing, make the
    work easier, but they are not at all necessary. Mayonnaise may be made as
    successfully with a bowl and a rotary beater, if it will just be remembered that the
    liquid ingredients must be added slowly and that they must be as cold as

    1 egg yolk
    1/2 teaspoon dry mustard
    1/2 teaspoon salt
    1/16 teaspoon cayenne pepper
    1 cup salad oil
    2 tablespoons vinegar or lemon juice
    Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add,
    seasoning and mix well; add oil slowly, almost drop by drop, beating continually
    until very thick. Thin with vinegar; continue adding oil and vinegar until all is used.

    1 egg
    juice of 1 lemon or 4 tablespoons vinegar
    1 teaspoon salt
    1/4 teaspoon paprika
    few grains cayenne
    2 cups salad oil
    Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary
    egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well
    covered, this mayonnaise will keep for three or four weeks.

    Miso Ginger Dressing

    3-4 Tbsp light miso
    2 Tbsp grated fresh ginger
    1/4 cup cider vinegar or lemon juice
    2 Tbsp dark sesame oil
    1 cup vegetable oil
    1/2 cup water

    Combine miso, ginger, lemon or vinegar, and sesame oil
    in a blender and blend on low speed until smooth.
    Gradually add oil in a thin steady stream until mixed.
    Then very slowly add water until thick and creamy.
    Taste and add more miso if you want a richer flavor.

    Keeps forever refrigerated.

    Note: more miso is better than less and I add a little salt.

    Miracle Whip

    1 egg plus enough water to make 2/3 cup
    3/4 cup vegetable oil
    1/2 cup sugar
    2 teaspoons salt
    1/2 teaspoon dry mustard
    1 Tablespoon lemon juice
    1/4 teaspoon paprika
    1 cup water
    3/4 cup flour
    1/2 cup white vinegar

    Process flour and water in blender just until smooth. Pour into
    saucepan. Add white vinegar Let sit while you combine the other
    ingredeints in the blender. Put egg plus enough water to make 2/3
    cup in blender container. Add vegetable oil, sugar, salt, dry
    mustard, lemon juice and paprika Whirl in blender until smooth.
    Heat flour mixtuyre in saucepan until thickened. Pour hot mixture
    into blender and blend until smooth again. Yield 3 1/4 cups


    Oil & Vinegar Dressing

    2/3 cup olive oil
    1/3 cup red Wine vinegar
    garlic (or onion) powder


    Oil and Vinegar

    1/4 c vegetable oil
    1/8 c wine vinegar
    1/8 c white vinegar
    1/2 tsp salt
    1/2 tsp mustard powder
    1/2 tsp celery salt
    1/2 tsp dill weed (optional)
    Fresh ground pepper
    2 packets Equal or 2 tsp. sugar

    Combine all ingredients in jar with lid and shake. Great on

    (Vidalia Sweet) Onion Salad Dressing

    1 cup sugar
    1 tsp. salt
    1 tsp. dry mustard
    1 tsp. celery seed
    1 vidalia onion, grated
    1/2 to 3/4 cup vinegar
    1 to 2 Tbsp oil

    In a small saucepan, mix the first four ingredients. Add grated
    Vidalia (size depends on individual taste), add oil and vinegar. Heat
    until sugar is melted.
    Cool and refrigerate.
    Makes 1 1/2 to 2 cups

    Reheat and use to wilt lettuce or serve cold on salad. Keeps in
    refrigerator indefinitely

    Onion-Plum Salad Dressing

    1-1/2 white onions, pared, chopped
    1 tbsp. parsley, chopped
    1 tbsp. thyme, chopped
    1 tbsp. rosemary, chopped
    1 tbsp. tarragon, chopped
    12 oz. plum juice
    12 oz. Burgundy
    18 oz. olive oil
    18 oz. rice vinegar
    6 oz. shallots, pared, minced
    salt and pepper, to taste

    Combine all ingredients; refrigerate overnight.[/b]

    (Japanese) Orange Dressing

    1/4 cup oil
    2 T rice vinegar
    1 tsp lemon/lime juice
    1 T clelery, chopped roughly
    1 T ginger, chopped roughly
    1/4 cup onion, chopped roughly
    1 T soy sauce
    1 1/2 – 2 tsp tomato paste
    1 1/2 – 2 tsp sugar
    1/2 tsp salt

    Blend for 1 minute.

    Orange- Peanut Dressing

    12 Large Garlic Cloves
    3 oz. Fresh Ginger Leaves
    1? cups Peanut Butter
    1? cups Orange Juice
    1 cup Cilantro Leaves
    ? cup Rice Wine Vinegar
    ? cup Peanut Oil
    ? cup Lemon Juice
    6 Tbsp. Grated Orange Zest
    6 Tbsp. Soy Sauce
    1? tsp. red Pepper flakes
    Place garlic, ginger and cilantro in food processor and puree. Add remaining
    ingredients; process until well-blended. Cover and refrigerate until ready to

    Orange Pecan Dressing

    1/2 cup vegetable oil
    1/2 cup orange juice
    2 tablespoons chopped Pecans
    1 tablespoon honey or sugar
    1 teaspoon celery salt
    1 teaspoon prepared mustard

    Shake all ingredients in tightly covered container; refrigerate.
    Shake dressing before serving. About 1 cup dressing

    Orange-Poppy Seed Dressing

    2 teaspoons poppy seeds
    1/2 cup nonfat buttermilk
    1/2 cup reduced-fat sour cream
    1 tablespoons honey
    2 tablespoons orange juice

    In a small, dry skillet, toast poppy seeds over low heat, stirring
    constantly until fragrant, about 1 minute. Transfer to a small bowl. Add
    the buttermilk, sour cream, honey and orange juice. Whisk until smooth.
    Makes 11/4 cups.

    Orange Tarragon dressing (no fat)

    1/3 cup balsamic vinegar (or red wine vinegar
    1/3 cup fresh orange juice
    chopped tarragon or mint marigold
    freshly ground black pepper

    Blend and let sit for at least a few hours (a couple of days makes
    it better). Especially good with bitter greens.


    Paprika Dressing

    1 cup. plain nonfat yogurt
    1/2 tsp. salt (or less)
    1/4 tsp. fresh-ground black pepper
    1 clove garlic, crushed
    2 tsps. paprika
    1 tsp. pure horseradish
    1 scallion, diced
    2 Tbsp. nonfat sour cream

    Combine all ingredients and chill.

    Smoked Paprika Dressing

    1 1/2 tablespoons fresh lime juice
    1/2 teaspoon smoked paprika
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    5 tablespoons extra virgin olive oil

    Whisk together lime juice, paprika, salt, and pepper in a small bowl and
    add oil in a slow stream, whisking until well blended.

    Parmesan Herb Dressing

    1 egg
    1 tsp. Beau Monde Seasoning
    1/4 tsp garlic powder or 1 clove crushed fresh garlic
    1/4 tsp onion powder or 1 tsp. finely minced fresh onion
    1/4 tsp paprika
    1/4 tsp black pepper
    1/4 cup Tarragon White Wine Vinegar
    1/4 cup grated parmesan cheese
    1 cup olive oil
    finely chopped fresh herbs such as tarragon, basil and lemon thyme

    Whirl ingredients in blender, adding oil a little at a time.
    Continue beating until thick and very smooth. Chill for flavors
    to develop. Makes 2 cups.

    (Spicy) Peanut Dressing

    4 cloves Garlic
    1/4 cup Roasted peanuts
    5 teaspoons Soy sauce or tamari
    3 tablespoons Lime or lemon juice
    4 teaspoons Brown sugar
    1/4 teaspoon Cayenne pepper
    2 tablespoons Water

    place all of the ingredients in a blender and blend until smooth. If the dressing seems too thick, add another teaspoon of water.

    (Roasted Red) Pepper Salad Dressing

    2-3 roasted red peppers
    1 tablespoon mustard (Yellow, Dijon or brown – your choice)
    1/4 cup of mayonnaise
    Just finely chop the peppers in a food processor, then add mustard and
    mayo until smooth. Chill before using.

    (Yellow) Pepper Salad Dressing
    1 yellow bell pepper, cut up
    2 T. white balsamic or white wine vinegar
    1-2 T. olive oil
    3/4 tsp. salt
    1/8 tsp. freshly ground pepper
    Puree all ingredients in blender or food processor until smooth. It might not look real
    pretty, but it tastes wonderful

    Pepper Parmesan Dressing

    1/2 cup sour cream
    3/4 cup lowfat buttermilk
    1/2 cup grated Parmesan cheese
    2 cloves garlic, minced
    6 tablespoons white wine vinegar
    1 1/2 tablespoons freshly ground black pepper
    2 pinches salt

    Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper
    and salt into a blender or food processor and blend until well
    combined. Transfer to a container with a tight-fitting lid and
    refrigerate for at least one hour for best flavor.

    Note: Adjust amounts of salt and pepper to taste. If a thinner
    consistency is desired, add more buttermilk. To thicken, add equal
    parts of sour cream and Parmesan.

    Peppercorn Dressing

    3/4 cup sour cream
    1/4 cup mayonnaise
    2 Tbsp lemon juice
    3 1/2 to 4 tsp. coarsely cracked pepper
    1 tsp. Worcestershire sauce
    1 beef bouillon cube
    4 tsp. warm water
    pinch of salt
    milk (optional)

    Dissolve bouillon cube in warm water. Combine all ingredients
    (except milk) in medium bowl and whisk to blend. Put in tightly
    lidded bowl and refrigerate three hours. Should keep for 10 days.
    If mixture is too thick, add a few drops of milk.


    1/2 cup sugar
    1 tsp. dry mustard
    1 1/2 tsp. salt
    1/3 cup cider vinegar
    2 Tbsp. grated onion
    2 tablespoons poppy seeds
    Combine in blender and blend well. Gradually add 1 cup salad oil slowly.
    Mix in 2 tablespoons poppy seed

    Poppy Seed Dressing

    1 egg
    1/4 cup sugar
    1 Tbsp. Dijon mustard
    2/3 cup red wine vinegar
    1/2 tsp. salt
    3 Tbsp. grated yellow onion and juice from grating
    2 cups corn oil
    3 Tbsp poppy seeds

    In food processor, blend egg, sugar, mustard, vinegar, salt and
    onion with its juice for 1 minute. With processor running, drizzle
    oil and blend till thickened. Stir in seeds.

    Potato Salad Dressing

    For creamy salad these amounts should cover 4 – 6 medium potatoes.
    One cup Hellman’s Mayo
    One cup good sour cream
    One tablespoon yellow mustard
    Salt – white pepper and cayenne if you like it perky
    Common add ins……….
    Chopped parsley
    Chopped crispy bacon
    Finely chopped sweet onion
    Like many mayonnaise salads, it’s better the second day.
    Have you tried GourMayo ?
    We like the Wasabi or the Chipotle used for half of the mayonnaise amount.


    2 scoops of sugar
    4 tsp. mustard
    3 tbsp. vinegar
    1 can evaporated milk
    2 hard boiled eggs, chopped

    Mix all ingredients together for dressing. Pour dressing over 5 or 6 cooked, cubed potatoes.

    Prickly Pear Salad Dressing
    Makes about 1 cup.

    1/2 cup prickly pear puree (from the fruit, not the leaves)
    1/3 cup salad oil (not olive oil)
    1 tsp. salt
    1 tsp. sugar
    3 to 4 Tbs. tarragon white wine vinegar

    Shake all ingredients together in a covered jar.

    Good on fruit salads and tossed green salads.


    Ranch Dressing

    1 c. mayonnaise
    1 tsp onion salt
    1/4 tsp dried chives
    1/4 tsp dried parsley
    1/4 tsp garlic powder
    1/4 tsp salt
    1/4 tsp white pepper
    pinch dried oregano
    1 c. buttermilk

    put first 8 ingredients in a small bowl and combine well. beat mixture with
    an electric mixer on low speed for about 5 seconds then increase speed to
    medium and beat until smooth, about 20 seconds.
    scrape down sides of bowl wit a rubber spatula. increase speed to high and
    gradually add buttermilk, beating constantly until all the milk is
    incorporated and the dressing is very smooth, about 2 minutes more.
    cover and refrigerate dressing for at least 12 hours. stir well before
    serving. will keep covered and refrigerates for up to 2 weeks

    Ranch Dressing
    Makes 1 1/2 cups

    4 1/2 teaspoons olive oil
    2 teaspoons cider vinegar
    1 teaspoon sugar
    1/4 teaspoon dried marjoram, crumbled.
    1/8 teaspoon salt
    3 Tablespoons plain low-fat yogurt
    3/4 cup buttermilk
    2 Tablespoons finely chopped yellow onion
    1 clove garlic, minced
    2 Tablespoons minced parsley

    In a medium sized bowl, whisk together the olive oil, vinegar,
    sugar, marjoram, and salt. Whisk in the yogurt and buttermilk, then
    stir in the onion, garlic, and parsley. Cover and chill in the
    refrigerator for 6 hours or overnight to thicken. Whisk the dressing
    again before serving. Store any left over dressing in a tightly
    covered jar in the refrigerator and shake well before each use.

    Ranch Dressing (Redstormy)

    1 C. Mayonnaise
    1/2 C. either sour cream or buttermilk
    1/2 tsp dried chives
    1/2 tsp dried parsley
    1/2 tsp dried dill weed
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/8 tsp salt
    1/8 tsp pepper

    Blend all ingredience in a large bowl, cover and cool for
    atleast 30 minutes before serving.

    Ranch Dressing Made With Plain Yogurt

    3/4 cup plain nonfat yogurt
    1/2 cup light mayonnaise
    2 Tbsp tarragon vinegar
    1 Tbsp minced onion
    2 tsp minced fresh parsley
    1/4 tsp celery seed
    1/4 tsp Dijon mustard
    1/8 tsp garlic powder

    Whisk all ingredients together. Chill before serving. Makes 1
    1/4 cups

    Buttermilk Ranch Dressing

    2 teaspoons salt
    2 teaspoons dried finely minced garlic
    1 teaspoons dried tarragon
    8 Tablespoons dried minced chives
    2 1/2 teaspoons parsley flakes
    1 teaspoon freshly finely ground black pepper
    dash of lemon pepper (optional)

    Combine all ingredients. Store in an airtight container. To make dressing,
    combine one Tablespoon mix with one cup Best Foods mayonnaise and one cup
    buttermilk. Blend well. To make dip, combine one Tablespoon mix with one
    cup sour cream. Blend well.

    Lowfat Creamy Ranch Dressing

    1/2 cup reduced fat mayonnaise
    1/4 cup low or nonfat sour cream
    1/2 tsp. onion powder
    1/4 tsp. garlic powder
    1/2 tsp. dried dill
    1/2 tsp. mixed salad herbs
    1/2 tsp. chicken boullion
    1/2 tsp. lemon juice
    1/4 – 1/2 cup nonfat buttermilk

    Use a food processor, blender, or whisk by hand, all of the
    ingredients except buttermilk. Add buttermilk a little at a time
    until desired consistency is reached. Chill 4-6 hours or overnight.

    Serve over crisp salad greens and garnish with croutons. For
    variation, omit salad herbs. Add 1/4 cup chopped green onion and
    1/4 cup crumbled blue cheese.

    Raspberry Poppyseed Salad Dressing

    1 Tbsp grated onion
    3/4 cup sugar
    1 tsp. dry mustard
    1 tsp. salt
    1/3 cup raspberry vinegar
    1 cup vegetable oil
    1 1/2 tsp. poppy seeds

    Combine onion, sugar, mustard, salt and raspberry vinegar. Whirl
    in blender 15 seconds. Slowly add vegetable oil and poppy seeds.
    Turn blender on and off to mix.

    This is delicious on a salad of spinach, red onion, mandarin oranges
    and sunflower seeds.

    Raspberry Vinaigrette:

    1/3 pourable raspberry (sold in syrup bottles, fruit juice sweetened)
    1/3 balsamic vinegar
    1/3 oil

    If the flavor is too strong for you, add oil and/or pourable

    This dressing is good with romaine or spinach and fresh mushrooms.
    It can be made in any quantity, with these proportions

    Raspberry Vinaigrette Dressing

    4 oz. seasoned rice vinegar
    8 oz. olive oil
    3/4 pint fresh raspberries
    16 mint leaves
    2 oz water
    1 oz sugar

    Put rice vinegar into a blender. Turn on blender and slowly add
    4 oz. of olive oil and blend until mixture begins to thicken. Add
    raspberries and mint leaves to mixture until blended, and then add
    remaining 4 oz. of Olive Oil. Mix water and sugar together and
    add to blended mixture. Serve over mixed greens.

    Raspberry Vinaigrette

    10-oz. pkg. frozen raspberries with juice, thawed & drained
    1/3 C. olive oil
    1/4 C. whipping cream
    2 T. vinegar
    1/4 tsp. salt
    1/8 tsp. pepper
    Fresh raspberries (optional)
    Snipped fresh chives
    Cracked black pepper

    Place frozen raspberries in blender or food processor. Cover and
    puree. Strain the puree through a fine sieve into a bowl. Discard
    seeds. Wash blender container or food processor bowl.

    Place olive oil, cream, vinegar, salt & pepper into bowl. Cover
    and blend or process until combined. Blend in the raspberry puree.

    Dress dish (salad or veggie) with vinaigrette; garnish with fresh
    raspberries, snippets of fresh chives and black pepper, as desired.

    Raspberry Shallot Vinaigrette

    1/4 c water
    1/4 c raspberry vinegar
    1/2 t sugar
    1/2 lemon, juiced
    1/2 t salt
    1/2 t freshly ground pepper
    1/2 t worcestershire sauce
    3/4 t dry mustard
    1 shallot, minced
    3/4 c olive oil

    Combine in a lidded jar. Shake.

    Roquefort Dressing

    1 cup sour cream
    2 Tablespoons mayonaise
    2 Tablespoons lemon juice
    1/2 cup Roquefort cheese, crumbled
    salt & pepper to taste
    1/2 teaspoon onion salt

    Stir sour cream with mayonaise. lemon juice and Roquefort cheese.
    Add onion salt, salt and pepper to taste. Chill well overnight

    Roquefort Dressing

    600 ml salad oil
    125 ml white wine vinegar
    1/2 tablespoon tarragon vinegar
    1/4 teaspoon dried oregano
    1 bay leaf; crumbled
    1/2 tablespoon Worcestershire sauce
    1/2 tablespoon black pepper
    1 tablespoon garlic salt
    1/8 teaspoon cayenne pepper
    1 clove garlic; chopped
    1 1/2 tablespoons soured cream
    75 g Roquefort cheese

    Put all the ingredients except the Roquefort cheese in a blender
    and blend well. Add the crumbled roquefort cheese and stir to mix.
    Store in the refrigerator.

    Rum Dressing for Fruit Salad

    3/4 cup brown sugar packed
    1 teaspoon dry mustard
    1/4 teaspoon salt
    1/3 cup lime juice
    1 1/2 tablespoons rum
    1 cup salad oil

    Combine all ingredients except oil in blender or food processor. Blend
    well. While blending, slowly add oil. Chill.

    Russian Dressing
    Yield: 1 servings

    1 c mayonnaise
    1/4 c catsup
    1 tb minced parsley
    1 tb milk
    1 tb grated onion (optional)
    1/4 ts dry mustard
    1/4 ts Worcestershire sauce
    3 drops hot-pepper sauce

    In small bowl, with fork, stir all ingredients until well mixed.
    Cover and refrigerate. Serve on lettuce wedges, hard-cooked eggs,
    cold poultry, chilled cooked vegetables, corned beef, in sandwiches.

    Russian Dressing

    1 can tomato soup
    1 1/2 cups of the best olive oil
    3/4 cup of apple vinegar
    1/3 cup of sugar
    1 Tbsp salt
    1 Tbsp Worcestershire sauce
    1 Tbsp pepper
    1 Tbsp paprika
    1 Tbsp dry mustard
    1 clove garlic finely minced or 1/2 tsp garlic powder

    Whisk or mix (do not blend) and chill.

    This is wonderful for salads, cucumber slices, or cottage cheese.




    3/4 cup salad oil
    1/2 cup vinegar (any kind)
    1/2 cup sugar, (optional)
    1 Tbs. minced onion
    1 clove garlic, minced
    1/2 tsp prepared mustard
    1 tsp salt
    1/2 cup catsup
    1 tsp celery seed
    1/4 cup water
    dash Worcestershire sauce

    Shake in a covered jar or whirl in blender for a few seconds.

    a very good dressing for both fruit and vegetable salad.

    2 Tb. butter
    1/3 c. vinegar
    3 Tb. flour
    1 c. sour cream
    2 Tb. sugar
    2 eggs
    1 tsp. salt
    1 c. whipped cream

    Melt the butter in the upper part of a double boiler, add the flour,
    sugar, salt, vinegar, and sour cream. Cook together over the flame until the
    mixture thickens. Beat the egg yolks and add them to this. Place in the lower part
    of the double boiler and cook until the egg yolks thicken. Beat the egg whites and
    fold them with the whipped cream into the salad dressing. Cool and serve.

    Mix one cup of sour cream and three eggs, well beaten. Dissolve two
    tablespoons of sugar and one tablespoon of mustard in one-half cup of vinegar;
    salt, pepper and paprika to taste, and then stir this slowly into the cream and
    eggs. Put in double boiler, cook until thick, then add butter the size of an egg and
    cook about five minutes longer. Take from fire and bottle; this dressing will keep
    for months.


    1 T fresh basil
    1 T fresh cilantro
    1 T fresh lemon grass
    1 T fresh mint
    1 C soy sauce
    1 C fresh orange juice
    1/4 C rice wine vinegar
    2 T sugar (optional)

    Finely mince herbs and combine all ingredients. Best to age at
    least overnight.

    Spinach Salad Dressing

    1 cup oil
    5 Tbs red wine vinegar
    4 Tbs sour cream
    1 1/2 tsp salt
    1/2 tsp dry mustard
    2 Tbs sugar
    2 tsp dried parsley
    2 garlic cloves, crushed
    Cracked pepper

    Mix all ingredients in shakeable jar.

    Sweet and Sour Dressing (for Spinach Salad)

    1/2 cup white sugar
    1/2 cup light brown sugar
    1/2 cup vegetable oil
    1/2 cup (4 ounces) red wine vinegar
    1 teaspoon dry mustard
    1 teaspoon salt
    Pepper to taste
    Garlic powder to taste
    Mix all the ingredients well. Store in a jar in the refrigerator.
    Makes 12 ounces.

    Sweet n’ Sour Salad Dressing
    Yields 1 Cup

    6 Tbls vegetable oil
    1 tsp coriander
    4 Tbls wine vinegar
    1/2 tsp basil
    4 Tbls ketchup
    1 tsp paprika
    1 tsp garlic, minced
    2 tsp honey

    Combine the ingredients in a screw-top jar. Cover tightly. Shake
    well. Chill. Shake again before serving.


    Tarragon Dressing

    1/2 c mayo
    1/4 c rice vinegar
    1/4 c catsup
    3 T sugar
    dash seasoned salt
    1 tsp dry tarragon

    Mix all.

    Tequila-Lime Dressing

    1 Tbs. Dijon style mustard
    1 Tbs. Minced garlic
    1 cup grated parmesan cheese
    2 Tbs. fresh lime juice
    3/4 cup red wine vinegar
    1 oz. Cuervo Gold Tequila
    1/4 cup worcestershire sauce
    1 cup olive oil
    4 anchovy fillets

    Using a blender or food processor, blend together garlic, parmesan
    cheese, lime juice, tequila, anchovies, worcestershire sauce,
    mustard and about half of the olive oil. Add vinegar to mixture
    and pulse, slowly pouring in remaining oil. Add fresh cracked pepper
    to taste.

    Thousand Island Dressing

    1 can tomato soup
    same amount of Ketchup
    equal amonut of Mayo.
    dash of papper
    dash of garlic powder
    1/4 c. chopped onion
    1/4 c. chopped celery

    Mix well.

    1 cup mayonnaise
    1/2 cup chili sauce
    1/3 cup sweet pickle relish
    1/2 tsp. celery seed
    Stir together ingredients and this will make two cups.

    Thousand Island Dressing
    2 cups mayonnaise
    2 tbs. tomato paste ( more if needed)
    2 tbs. balsamic vinegar
    1/4 cup onion
    1/4 cup sweet pickle
    1/4 cup dill pickle
    1 tsp garlic powder
    1 tsp black pepper
    Combine all ingredients and Mix Well, Add a touch of milk to reach the
    desired consistency.–You will be surprised at how good this simple recipe

    Thousand Island Dressing

    1 cup mayonnaise
    2 Tablespoons chili sauce
    1 hard boiled egg
    1 teaspoon dill pickle relish
    1/4 cup evaporated milk
    2 Tablespoons diced celery
    2 Tablespoons diced green pepper
    2 Tablespoons diced green onion
    1 teaspoon sweet pickle relish

    Place all ingredients in blender. Mix on high for 2 minutes. Store
    in air tight container in refrigerator for up to 2 weeks. Serve
    over salad or fresh vegetables. Makes 1 cup.

    Tomatillo Salad Dressing

    6 medium tomatillos
    Small bunch of scallions, coarsely chopped (white part only)
    1/3 cup fresh cilantro or basil
    1″ piece fresh ginger chopped
    1/2 teaspoon honey or corn syrup
    salt to taste
    2 cloves garlic
    1/4 cup olive oil
    1 tablespoon lime or lemon juice

    Roast tomatillos, unhusked, for 10 to 15 minutes at 450. Husk and
    rinse. Blend all ingredients except tomatillos in a processor
    until smooth. Then add tomatillos and blend until the mixture
    becomes a slightly chunky puree. Serve on Romaine lettuce or
    watercress with grapefruit sections and sliced avocados. If dressing
    is too thick, add a little water or more lime juice.

    Tomato-Herb Dressing

    1/4 cup tomato juice
    1/4 cup red wine or sherry vinegar
    1 Tbsp fresh minced parsley
    1 clove garlic
    cayenne pepper
    black pepper

    1-3 Tbsp quality mustard, optional
    3 tsp Romano cheese, optional

    Mince the clove of garlic, then combine all ingredients, except
    cheese. Sprinkle cheese on salad after dressing is applied.

    Topopo Dressing

    1/2 cup sour cream
    1 tablespoon lemon juice
    1 tablespoon mayonnaise
    1/2 tablespoon honey
    1 tablespoon minced pimentos
    1 small clove garlic, minced
    1/2 teaspoon hot pepper sauce
    1 teaspoon chili pepper flakes
    Pepper, to taste
    1/2 teaspoon Worcestershire sauce
    2 tablespoons minced onion
    1 tablespoon tequila, optional

    Combine all ingredients and whisk together until smooth. Makes about 3/4

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