Salad Dressing?

Favorite Answer

HERB DRESSING
In blender combine:
1 egg
1 Tbs. white vinegar
2 tsp. Dijon mustard
1 small garlic clove, halved
3/4 tsp. salt
1/2 tsp each dried thyme, marjoram and 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

SPICY LEMON DRESSING (from Sunset Magazine)
2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning
Shake in jar or stir well. Allow to stand at room temperature for at least
1 hour to allow flavors to mellow before serving. Cover and refrigerate
for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.

In addition to salad greens, this dressing is also good on cold,
cooked bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green beens
or cauliflower.

PARMESAN HERB DRESSING (Spice Islands Cookbook)
Serve on cooked, artichokes, cauliflower, string beans, aspargus or lettuce.
Good with hot vegetables too.
This recipe uses bottled herbs from Spice Island, but you could modify it
to use fresh garlic, etc.
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
1/2 tsp. Salad Herbs (or an assortment of finely chopped fresh herbs such as
tarragon, basil and lemon thyme)
Whirl ingred. in blender, adding oil a little at a time. Continue beating
until thick and very smooth. Chill for flavors to develop. Makes 2 cups.

VINAGRETTE FOR LINGUINE PRIMAVERA SALAD
(the salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, chinese peas, red bell pepper...
use what you have on hand).
Makes 3/4 cup dressing..

1/2 cup plus 1 Tbs. light olive oil
3 Tbs. plus 1 tsp. white wine vinegar
1/2 tsp. salt
freshly ground pepper...Show more

LOL, had enough of the Italian salad dressing thing, ey? Ok, here goes: I prefer a dry rub on steak first, then add liquid. Here's my magic formula: 1 Tablespoon Kosher Salt or Seasoned salt 1 Tablespoon Fresh Ground Peppercorn 1 Tsp garlic powder 1 Tsp onion powder 1 Tsp Smokey Paprika 1 Tsp dried basil Mix and rub generously into meat. In bowl, mix together: 1/2 cup Red Wine or Red Wine Vineger 3 T Worcestershire Sauce 1 Tsp hot sauce Place meat in ziplock bag and add liquid. Massage into meat, and refrigerate for several hours, but no more than12. Drain and bring meat to room temperature before cooking. Enjoy!...Show more

You could try the old basic salad dressing before bottled ones
were available. Using regular mayonaise, you can add a
dollop of sour cream and some powdered garlic and onion
and whip it together for a creamy salad dressing. You can
also thin it out with some regular or buttermilk if you don't like
the thick blend. There was a woman down the street from us
that put a splash of catsup into her mayo for salad dressing.
My mom kept to the basic mayo tho. Thank heavens....Show more

Grandma, go to:
www.recipezaar.com.
Search salad dressings. There will be more recipes than you'll ever be able to make.

I haven't bought dressings from the store in years. Salad dressings and vinaigrettes are easy to make. Once you've done it a couple of times, you'll never go back....Show more

My favorite is to simply get the salad together and sprinkle Kosher Salt over it lightly, followed up with a grinding or two of black pepper, a few dashes of white wine vinegar, and the best extra virgin olive oil you can afford. Toss it all about and enjoy. I like it much better than anything I've bought in a jar.
My second choice is a package of blue cheese and the dry Ranch package mixed up according to the package directions....Show more