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Salad Dressing Thread

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Here are some homemade salad dressing recipes...all are from the book called: "Summer Salads" by Betty Crocker from 1986.

Substitute where you need to.

Classic French Dressing

1/4 cup olive oil, vegetable oil or combination

2 T. wine or tarragon vinegar

3/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. msg, if desired

1 small clove garlic, finely chopped or crushed

Toss salad with oil until leaves glisten. Mix remaining ingredients; toss with salad.

French Dressing

1 cup olive or vegetable oil

1/4 cup vinegar

1/4 cup lemon juice

1 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. paprika

Shake all ingredients in tightly covered container; refrigerate. Shake before serving. 1 1/2 cups

Herb Dressing: Mix 1/2 cup French Dressing (above), 2 tsps. snipped parsley, 1/2 tsp. dried oregano leaves and 1/8 tsp. dried thyme leaves. About 1/2 cup dressing.

Lorenzo Dressing: Mix 1/2 cup French Dressing (above) and 1 T. chili sauce. About 1/2 cup dressing.

Sweet French Dressing: Mix 1/2 cup French Dressing (above) and 2 T. powdered sugar. About 1/2 cup dressing.

Dill Dressing: Mix 1/2 cup French Dressing (above) and 1/2 tsp. dried dill weed

Italian Dressing

1 cup vegetable oil

1/4 cup lemon juice

1/4 cup white vinegar

1 tsp. salt

1 tsp. sugar

1/2 tsp. dry mustard

1/2 tsp. onion salt

1/2 tsp. paprika

1/2 tsp. dried oregano leaves

1/8 tsp. ground thyme leaves

2 cloves garlic, crushed

Shake all ingredients in tightly covered container; refrigerate at least 2 hours. Shake before serving. 1 1/2 cups dressing

Curry Dressing: Mix 1/2 cup Italian Dressing (above), 1/4 tsp. curry powder and dash of ground red pepper.

Limeade Dressing

1/3 cup frozen limeade or lemonade concentrate (thawed)

1/3 cup honey

1/3 cup vegetable oil

1 tsp. celery or poppy seed

Mix all ingredients with hand beater. 1 cup dressing

Poppy Seed Dressing

1 cup vegetable oil

2/3 cup sugar

1/4 cup vinegar

1/4 cup lemon juice

1 to 2 tsps. poppy seed

1 tsp. salt

1 small onion, cut into fourths

Place all ingredients in blender container. Cover and blend on high speed until completely mixed. Refrigerate in tightly covered container no longer than 4 weeks. Serve on fruit or tossed salads. 2 cups dressing

Sweet-And-Sour Dressing

1 cup vegetable oil

1/2 cup sugar

1/2 cup vinegar

1 T. dried parsley flakes

2 tsps. salt

1/8 tsp. pepper

4 drops red pepper sauce

Shake all ingredients in tightly covered container. Refrigerate no longer than 4 weeks. Serve on fruit or tossed salads. 1 1/2 cups dressing

Honey- Peanut-Dressing

Mix 1/4 cup honey, 1/4 cup creamy peanut butter and 1 T. lemon juice. 1/2 cup dressing

Fluffy Yogurt Dressing

Beat 1 carton (6 oz.) 100% natural plain yogurt (1cup) and 3 T. raspberry or strawberry jam or orange marmalade with hand beater. Refrigerate any leftover dressing. About 1 cup dressing

Lime-Sesame Dressing

1/3 cup vegetable oil

2 T. lime juice

1 T. honey

1 clove garlic, crushed

1/2 tsp. salt

2 T. sesame seed

Shake oil, lime juice, garlic and salt in tightly covered container. Refrigerate at least 1 hour. Cook and stir sesame seed over medium heat until golden brown; cool. Add sesame seed to dressing; shake. 5 servings

Honey-Lime Dressing

2 T. honey

2 T. vegetable oil

2 T. frozen limeade concentrate, thawed

1/4 tsp. celery seed

Mix all ingredients until smooth.

Honey Spice Dressing

Shake 1/4 cup lemon juice, 1/4 cup honey and 1/2 tsp. ground cinnamon in tightly covered container.

Orange Dressing

1/4 cup vegetable oil

1/4 cup orange marmalade

3 T. lemon juice

1/4 tsp. salt

Dash of white pepper

Shake all ingredients in tightly covered container.

Tarragon Dressing

3 T. olive oil or vegetable oil

2 T. tarragon vinegar

2 tsps. snipped chives

1 tsp. salt

1 tsp. dark prepared mustard

1/2 tsp. dried tarragon leaves

1/8 tsp. pepper

Shake all ingredients in tightly covered container.

Guacamole Dressing

1 avocado

1 small onion, finely chopped

2 canned green chili peppers, seeded and chopped (about 2 tsps.)

1 1/2 tsps. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

Mayonnaise or salad dressing

Mash avocado; beat in onion, chili peppers, lemon juice, salt and pepper until creamy. Spoon dressing into dish. Spread with thin layer of mayonnaise to prevent discoloration. Cover and refrigerate. Stir gently just before serving. (My tip, you can cover it with salsa)

Clear French Dressing

3/4 cup olive oil or vegetable oil

1/3 cup wine or tarragon vinegar

2 1/4 tsps. salt

2 or 3 cloves garlic, crushed

3/4 tsps. msg, if desired

1/8 tsp. pepper

Shake all ingredients in tightly covered container.

Barbecue Dressing

Mix 3/4 cup mayonnaise or salad dressing, 1 T. barbecue sauce and 1/4 tsp. liquid smoke.

Ginger Dressing

1/4 cup vegetable oil

3 T. vinegar

2 tsps. sugar

1 tsp. soy sauce

3/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. msg, if desired

1/4 tsp. ground ginger

Shake all ingredients in tightly covered container.

Creamy Dill Dressing

1/2 cup mayonnaise or salad dressing

1/4 cup dairy sour cream

2 T. lemon juice

1/4 tsp. salt

1/4 tsp. dried dill weed

Mix all ingredients. Refrigerate.

Creamy Mustard Dressing

1/4 cup mayonnaise or salad dressing

1 T. half-and-half

1/2 tsp. dry mustard

1/4 tsp. salt

1/8 tsp. pepper

Mix all ingredients.

Cheese-Olive Dressing

Mix 1 package (3 oz.) cream cheese, softened, and 1/4 cup half-and-half; stir in 1/4 cup chopped ripe or pimiento-stuffed olives.

Chili Dressing

Mix 1 carton (6 oz.) 100% natural plain yogurt, 1 T. chili sauce and 1 tsp. onion salt.

Cucumber Dressing

Mix 1/4 cup medium cucumber, chopped (about 1/2 cup), 1/4 cup dairy sour cream, 1/4 cup mayonnaise or salad dressing and 1/2 tsp. salt.

Cranberry Dressing (for fruit salads)

Mix 1 cup mayonnaise or salad dressing, 1/4 cup cranberry juice cocktail and 1/2 tsp. poppy seed or celery seed. Cover and refrigerate at least 4 hours. About 1 cup dressing.

Russian Dressing

Mix 1/2 cup mayonnaise or salad dressing, 1/4 cup chili sauce, few drops onion juice, and if desired, 1 tsp. lemon juice. 3/4 cup dressing

Tomato-Cucumber Dressing

Mix 1 cup mayonnaise or salad dressing, 1/2 cup each drained diced tomato and cucumber, 1 tsp. finely chopped onion and dash of salt. 1 3/4 cups dressing

Mayonnaise-Buttermilk Dressing

1 cup mayonnaise or salad dressing

1/4 cup buttermilk

1 tsp. dried parsley flakes

1/2 tsp. instant minced onion

1 clove garlic, crushed

1/2 tsp. salt

dash of pepper

Shake all ingredients in tightly covered container; refrigerate at least 2 hours. Shake before serving. Refrigerate any leftover dressing immediately. 1 1/4 cups dressing

Thousand Island Dressing

Mix 1/2 cup mayonnaise or salad dressing, 1 T. chili sauce, 1 T. chopped pimiento-stuffed olives, 1 tsp. snipped chives, 1 hard-cooked egg, chopped, 1/4 tsp. paprika and salt and pepper to taste. Thin with whipping cream if desired. 3/4 cup dressing

Mayonnaise-Buttermilk Dressing

1 cup mayonnaise or salad dressing

1/4 cup buttermilk

1 tsp. dried parsley flakes

1/2 tsp. instant minced onion

1 clove garlic, crushed

1/2 tsp. salt

dash of pepper

Shake all ingredients in tightly covered container; refrigerate at least 2 hours. Shake before serving. Refrigerate any leftover dressing immediately. 1 1/4 cups dressing

Banana-Cream Dressing

1 banana, sliced

1/2 cup dairy sour cream

2 T. packed brown sugar

1 1/2 tsps. lemon juice

Place ingredients in blender container. Cover; blend until smooth, 12-15 seconds. Refrigerate.

Almond Dressing

1/3 cup toasted chopped almonds

1/3 cup orange juice

1/3 cup vegetable oil

3 T. packed brown sugar

2 T. light rum

1/4 tsp. salt

1/4 tsp. paprika

Shake all ingredients in tightly covered container. Refrigerate at least 1 hour.

Lasagne Dressing

1 can (8oz.) tomato sauce

1/2 cup mayonnaise or salad dressing

1 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. dried oregano leaves

Place all ingredients in blender container. Cover and blend on medium speed until smooth, about 10 seconds. Refrigerate. (Serve with pasta salad and parmesan cheese)

Your salads wont taste boring anymore!!! :P

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She's outta control!!!! :lol:

Phenominal... you have been a busy girl! :)

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ok, here's my challenge: how would be the best way to make a ranch-like and italian dressing dairy/soy/citrus free and still taste <_< decent <_< ?

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ok, here's my challenge: how would be the best way to make a ranch-like and italian dressing dairy/soy/citrus free and still taste <_< decent <_< ?

That's a challenge for sure. I will keep my eyes open for that one. Meanwhile I hope someone can answer for you. :D

Do you have a copy of "Cooking Free"? If not I can post the recipes.

In case you do, you could combine 3 recipes and all you need to do (besides buy a bunch of spices, etc.)is leave out the lemon juice or use apple cider vinegar, use rice milk and rice parmesan cheese if you wanted it. The page numbers are: 92, 95, and 115. Italian dressing, Ranch dressing, and homemade mayonnaise. Keep the dressings separate to use for other things. Combine as you need to. My husband loves his steak marinated in Italian dressing. It also makes a good dressing for pasta salad. All 3 together would be good for pasta too...mmm.

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That's a challenge for sure. I will keep my eyes open for that one. Meanwhile I hope someone can answer for you. :D

thanks :) had an okay ranch recipe, but it called for tofu...out of the picture now :(

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Thanks for all of those, Purple! I'm going to print them and try out the Italian ones. I had to :lol: at the one that actually calls for MSG, though!! I'm on a mission to eliminate HFCS and MSG from my family's meals. Do you have any idea how many hidden names there are for that? Crazy!

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Thanks for all of those, Purple! I'm going to print them and try out the Italian ones. I had to :lol: at the one that actually calls for MSG, though!! I'm on a mission to eliminate HFCS and MSG from my family's meals. Do you have any idea how many hidden names there are for that? Crazy!

You are welcome!

:lol: Yeah, I didn't want to print the msg either but I think I was supposed to copy it exactly like whats in the book (1986-outdated)

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Here is our family favourite ( just so you have more to choose from, lol)

Tarragon Dressing

1 small garlic clove

1/4 teaspoon salt

1 1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons walnut oil*

1 tablespoon extra-virgin olive oil

1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled

Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.

I like to use this dressing for all sort of applications. I toss it with freshly steamed green beans (it is the only way my son will eat green beans), on salads. I like to make salad cups (to take to parties) using endive. Fill with a toasted nut of choice, a cheese (chevre is nice), chopped red onion and a fruit of choice (I've done raspberries, pomagranite and a variety of dried fruits) then sprinkle the dressing into the cups. This is really really good.

Thanks for all the great dressing recipes.

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