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Saturday, June 4, 2011

Salad Dressings

Now that summertime weather is here, a lot of people like to eat lighter, fresher and cooler meals. I love salads and wanted to share these salad dressing options.

Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator.

Green Goddess Dressing

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbs chopped chives
1 Cup Mayonnaise
1 Cup Sour Cream
2 Tbs tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Creamy Pesto Dressing

1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon Tabasco
1/4 rounded tablespoon salt
1 rounded tablespoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

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