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- 1000 Island Dressing
- Apple White Balsamic Vinaigrette
- Avocado Dressing
- Basil Vinaigrette
- Blackberry Dressing
- Creole Mustard Dressing
- French Dressing
- Honey Sesame Dressing
- Meyer Lemon Vinaigrette
- Sweet and Sour Dressing
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1000 Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon onion, finely minced
1/8 teaspoon salt
1 dash pepperMix and refrigerate at least 2 hours.
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Apple White Balsamic Vinaigrette
2 tablespoons apple juice concentrate
1 tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/3 cup olive oilWhisk together ingredients and pour over salad. Serve immediately.
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Avocado Dressing
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oilBuild your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
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Basil Vinaigrette
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonadeWhisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
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Blackberry Dressing
1 1/2 cups fresh (or frozen, thawed) blackberries
2 teaspoons minced shallots
1/4 teaspoon minced garlic
1 tablespoon honey
1/2 teaspoon Dijon mustard
2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)
2 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepperCombine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup. Serve over mixed greens with toasted walnuts.
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Creole Mustard Dressing
1 large egg
3 tablespoons Creole or other whole-grain mustard
1 tablespoon distilled white vinegar
1 cup olive oil
2 tablespoons chopped parsley leaves
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenneIn a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified. Add the parsley, honey, salt and cayenne and pulse to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.
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French Dressing
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepperAdd all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.
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Honey Sesame Dressing
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepperIn a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper.
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Meyer Lemon Vinaigrette
Zest of 1 Meyer lemon, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons light olive oilMakes about 1/2 cup
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Sweet and Sour Dressing
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepperWhisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste.
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