Homemade Salad Dressings

From: lynn@cs.ucsb.edu (Lynn Johnson)

Date: 5 Aug 1993 16:24:40 GMT

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 

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.

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.

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.

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.)

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

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.

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.

(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.

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.  

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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