Date: 5 Aug 1993 16:24:40 GMT
HOMEMADE SALAD DRESSINGS Here are some of my favorite homemade salad dressings, most of them invented by relatives or friends. I've thrown in some novelty dressings for good measure. MARTHA's SALAD DRESSING 3/4 cup salad oil 1/2 cup vinegar (any kind) 1/2 cup sugar, (optional, the recipe makes a tart dressing without the sugar) 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. Refrigerate. MOM's ZERO SALAD DRESSING 1/2 cup tomato juice 2 Tbs. vinegar or lemon juice 1 Tbs. finely chopped onion dash of black pepper 1/2 cup chopped green pepper (Bell pepper) 1 Tbs. chopped parsley 1 Tbs. prepared Horseradish Garlic if desired. Shake in jar for a few seconds. Refrigerate. JOANNE's FAVORITE FRENCH DRESSING 1 cup salad oil 2/3 cup catsup 1/4 cup sugar Juice of l lemon 1 tsp. Worcestershire sauce 1 tsp. dry mustard (optional) 1 tsp. paprika 1/2 or less tsp. salt 1/2 cup wine vinegar (or less) 1 clove garlic Mix all ingred except vinegar and garlic in blender. Add vinegar. Float garlic on top. Makes 1 Qt. dressing and serves about 32. JOANNE's BLUE CHEESE or ROQUEFORT DRESSING This is really great! 1/4 lb. Roquefort or Blue cheese 1 small onion, grated Juice of 2 lemons 2 cups sour cream 1/2 cup mayonnaise salt and pepper Mix all ingred. in blender. Makes 1 qt. Will keep refrigerated for 1 month. (Note, if you like chunky dressing...mix 1/2 of the cheese with the remaining ingred. in blender, then add the remainder of the crumbled cheese at the end.) LYNN's 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 LEMON - LEEK SALAD DRESSING for strong flavored salad greens 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. CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine) 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 ingred. 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. 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. 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 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. AUNT ALICE's FRUIT SALAD DRESSING The fruit base: 2 eggs, beaten light 1 Tbs. flour 2/3 cup sugar Juice of 1 lemon Juice of 1 orange 1 cup pineapple juice Combine eggs, flour and sugar. Add fruit juices and mix, cook in double boiler stirring constantly until thick. Cool. Store the fruit base in in glass in refrigerator for up to 2 weeks. When you are ready to add the dressing to your fruit salad, fold in one cup of whipped cream to the fruit base. This is good on chopped apple salad with walnuts and chopped celery or on any assortment of mixed fruits. ALICE's COLE SLAW DRESSING 1 cup sour cream add 2 Tbs. granulated white sugar stir in 2 Tbs. white vinegar Salt and pepper Add to shredded cabbage slaw.
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