Salad Dressing?

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

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!

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.

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.

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.

My husband is on a low carb diet, so he makes his 'quick' salad dressing by mixing, mayonnaise and a little mustard. Sometimes he will add the juice from the jar of our banana peppers. The juice will also thin the dressing a bit. There are variations you can come up with if you play around with it. We like it, because of having the ingredients on hand, and not having to go to the store to buy special ingredients.

you do need a change every once in awhile but taking the time to make a salad is a drag. So my salad dressing is not complicated and good for you just mix oil, a bit of lemon juice, and unflavoured yogurt, salt and pepper nice dressing and good for you--not too much oil and mix to taste---easy good luck ----this way you know what's in it and a lot fresher than the bought ready mix.

I agree with charlesdclimer about simply sprinkling a salad with extra-virgin olive oil, vinegar, salt and pepper. I splurge on very good olive oil, you only need a little and it tastes much better. You can use red wine vinegar, white wine vinegar, lime juice or lemon juice, kosher or sea salt works well.

You can also whisk together these ingredients instead of drizzling them directly on the salad, and add other things. One of my favorites is 6 tablespoons of olive oil, 2 Tablespoons of white wine vinegar, one glove of garlic minced, about 1 Tablespoon minced onion. two basil leaves chopped, 1/2 tsp kosher salt, pinch of white pepper. Whisk together in a bowl. Cover and let sit in the refrigerator for about an hour, then pour over salad, and toss.

I usually just make a basic vinegrette for my salads which consists of....

2 - 3 tblsps olive oil

1 tblsp red wine or cider vinegar

1 tsp sugar

1 clove garlic finely chopped.

course sea salt

black pepper.

Mix it all together until the salt & sugar has dissolved then add the salad & toss in the dressing.

You can make up a larger amount & transfer into a bottle to keep in the fridge for up to a week or more.

My homemade Thousand Island Salad Dressing is always a big hit with my family & it's so easy to prepare & tastes so good.

In a medium sized bowl, add two cups each of Mayo & Ketchup & mix well with a wire wisp.

Next, add about six to eight hardboiled eggs, cut up, but not diced. Fold eggs into the mixture with a rubber spatula to keep the yolks from getting all mushy.

Pour mixture into a tight sealing bowl or container & refrigerate well, before serving over a salad.

Note: I do not add any spices to the dressing. I tryed it once & it didn't turn out so well.

Olive Oil and Lemon Juice