ISO: ISO favorite salad dressing recipe! Thanks in Advance! NT
- Thread starter miainmd
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dawn_mo
Well-known member
REC: Aunt Alice's French Dressing, Hop's Herb Lemon Dressing and Julie R's Wasabi Dressing...
* Exported from MasterCook *
AUNT ALICE'S FRENCH DRESSING
Recipe By : Dorothy Hendricks
Serving Size : 1 Preparation Time :0:00
Categories : This And That Salad Dressings
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon yellow mustard
1/2 cup ketchup
1 small onion -- minced or grated
Shake all ingredients together vigorously. Store leftover in refrigerator.
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* Exported from MasterCook *
HOP'S LEMON HERB VINAIGRETTE (SMALL BATCH)
Recipe By : HOP'S RESTAURANT
Serving Size : 1 Preparation Time :0:00
Categories : This And That Salad Dressings
Amount Measure Ingredient -- Preparation Method3/4 cup olive oil
1/4 cup canola oil
1 cup rice vinegar
1/4 bunch fresh chives
2 tablespoons fresh basil leaves
1 1/2 tablespoons fresh oregano
2 1/2 teaspoons fresh dill
2 1/2 teaspoons fresh parsley
1 lemons -- juice only
1 1/4 dashes salt
1 1/4 dashes black pepper
Rinse the herbs with cold water. Then chop all the herbs. Mix all the ingredients. Mix together and put in a container. Store in the refrigerator.
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* Exported from MasterCook *
Wasabi dressing
Recipe By : Julie R.
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method2 teaspoons wasabi paste
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar (to taste)
1 teaspoon ground white pepper
1/2 teaspoon grated lemon zest
Combine all dressing ingredients and whisk until smooth. A blender or food processor works well with this.
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* Exported from MasterCook *
AUNT ALICE'S FRENCH DRESSING
Recipe By : Dorothy Hendricks
Serving Size : 1 Preparation Time :0:00
Categories : This And That Salad Dressings
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon yellow mustard
1/2 cup ketchup
1 small onion -- minced or grated
Shake all ingredients together vigorously. Store leftover in refrigerator.
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* Exported from MasterCook *
HOP'S LEMON HERB VINAIGRETTE (SMALL BATCH)
Recipe By : HOP'S RESTAURANT
Serving Size : 1 Preparation Time :0:00
Categories : This And That Salad Dressings
Amount Measure Ingredient -- Preparation Method3/4 cup olive oil
1/4 cup canola oil
1 cup rice vinegar
1/4 bunch fresh chives
2 tablespoons fresh basil leaves
1 1/2 tablespoons fresh oregano
2 1/2 teaspoons fresh dill
2 1/2 teaspoons fresh parsley
1 lemons -- juice only
1 1/4 dashes salt
1 1/4 dashes black pepper
Rinse the herbs with cold water. Then chop all the herbs. Mix all the ingredients. Mix together and put in a container. Store in the refrigerator.
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* Exported from MasterCook *
Wasabi dressing
Recipe By : Julie R.
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method2 teaspoons wasabi paste
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar (to taste)
1 teaspoon ground white pepper
1/2 teaspoon grated lemon zest
Combine all dressing ingredients and whisk until smooth. A blender or food processor works well with this.
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REC: Orange Almond Salad with Almond Poppy Seed Dressing
Orange Almond Salad
6 c torn, mixed salad greens
1 small red onion, thinly sliced
¾ c yellow bell pepper, cut into thin strips
3 cans mandarin oranges, drained
1 can pitted black olives, drained
¼ c slivered almonds, lightly toasted
Almond Poppy Seed Dressing:
½ c tofu
1/3 c sugar
1/3 c malt vinegar
½ tsp salt
½ tsp almond extract
2 tsp poppy seeds
1 tsp dry mustard
1 T onion, grated (optional)
½ c grapeseed oil
Dressing: Put all ingredients, except the oil, into a blender and whirl to combine. With machine running, add the grapeseed oil in a thin stream until incorporated. Refrigerate.
Assembly: Put the salad greens a flat glass serving dish (or divide among 6 salad plates). Arrange onion rings, yellow pepper strips, orange segments, olives and almonds on top. Lightly dress just prior to serving.
Serves 6.
My Notes: Can substitute 1/2 cup additional grapeseed oil for the tofu.
Orange Almond Salad
6 c torn, mixed salad greens
1 small red onion, thinly sliced
¾ c yellow bell pepper, cut into thin strips
3 cans mandarin oranges, drained
1 can pitted black olives, drained
¼ c slivered almonds, lightly toasted
Almond Poppy Seed Dressing:
½ c tofu
1/3 c sugar
1/3 c malt vinegar
½ tsp salt
½ tsp almond extract
2 tsp poppy seeds
1 tsp dry mustard
1 T onion, grated (optional)
½ c grapeseed oil
Dressing: Put all ingredients, except the oil, into a blender and whirl to combine. With machine running, add the grapeseed oil in a thin stream until incorporated. Refrigerate.
Assembly: Put the salad greens a flat glass serving dish (or divide among 6 salad plates). Arrange onion rings, yellow pepper strips, orange segments, olives and almonds on top. Lightly dress just prior to serving.
Serves 6.
My Notes: Can substitute 1/2 cup additional grapeseed oil for the tofu.
REC: Honey Garlic Vinaigrette
This is simple but good. It is a meld of several different recipes I found on the 'net. You could sub wine vinegar for the cider vinegar. I have used white wine vinegar and rice wine vinegar but mostly use the cider.
Honey Garlic Vinaigrette
1/2 cup olive oil
6 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1 large clove garlic, crushed/finely minced
1/2 teaspoon salt
pepper, to taste
Whisk all together or buzz with an immersion blender.
This is simple but good. It is a meld of several different recipes I found on the 'net. You could sub wine vinegar for the cider vinegar. I have used white wine vinegar and rice wine vinegar but mostly use the cider.
Honey Garlic Vinaigrette
1/2 cup olive oil
6 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1 large clove garlic, crushed/finely minced
1/2 teaspoon salt
pepper, to taste
Whisk all together or buzz with an immersion blender.
I guess I should introduce myself.....
I had been a lurker at Gail's for about 10 years or so and am so glad I found where many of the regulars from there had disappeared to. I only posted a very few times at Gail's and probably used the name of "Mardi who usually only lurks". Love to spend time in the kitchen but seem to have so little time to do it right. I probably won't have very much useful stuff to contribute but I sure will enjoy my visits here. I am in Canada in the province of Manitoba.
I had been a lurker at Gail's for about 10 years or so and am so glad I found where many of the regulars from there had disappeared to. I only posted a very few times at Gail's and probably used the name of "Mardi who usually only lurks". Love to spend time in the kitchen but seem to have so little time to do it right. I probably won't have very much useful stuff to contribute but I sure will enjoy my visits here. I am in Canada in the province of Manitoba.
marg-in-pa
Well-known member
Hi teapotter!! Nice to see you. >>>>
Most of us who were so unhappy with the 'new' old Gail's have migrated over here thanks to Mimi who set this up for us.
It feels really good to be here with the familiar family that made up the swap.
Most of us who were so unhappy with the 'new' old Gail's have migrated over here thanks to Mimi who set this up for us.
It feels really good to be here with the familiar family that made up the swap.
MAPLE VINAIGRETTE for mixed greens, pears, candied pecans and bleu cheese (FANTASTIC!!)
MAPLE VINAIGRETTE:
2/3 Cup 100% maple syrup (the real thing)
2-1/2 tsp. Dijon mustard
1/3 tsp. maple extract (imitation maple flavor)
1/3 cup distilled white vinegar
1 tsp. kosher salt
1/5 tsp. cayenne pepper
1/2 tsp. minced fresh thyme
3-3/4 tsp. minced shallot
2/3 cup olive oil or olive oil blend
Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:
Romaine lettuce
Mixed baby greens
Ripe pears (Anjou are nice) cut bite-size
Candied pecans
Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.
A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town. I got down on my knees and begged for this recipe.
MAPLE VINAIGRETTE:
2/3 Cup 100% maple syrup (the real thing)
2-1/2 tsp. Dijon mustard
1/3 tsp. maple extract (imitation maple flavor)
1/3 cup distilled white vinegar
1 tsp. kosher salt
1/5 tsp. cayenne pepper
1/2 tsp. minced fresh thyme
3-3/4 tsp. minced shallot
2/3 cup olive oil or olive oil blend
Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:
Romaine lettuce
Mixed baby greens
Ripe pears (Anjou are nice) cut bite-size
Candied pecans
Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.
A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town. I got down on my knees and begged for this recipe.
My vinaigrette always has noisette oil and I always marinate lots of chopped shallots in
it before serving. I try for a minimum of 4 hours so that the flavour of the shallots is enjoyed by the oils and vinegar.
I use about 1/3 noisette to 2/3 good virgin olive oil. I always add Maille (only Maille will do) Dijon mustard and what I vary is the vinegar....pear, muscat, fig, good balsamic, etc.
I try to make a little extra as a 'base' and leave a concentrated amount, with shallots, to add oil and vinegar to the next day.
Again, not a recipe but more of a method.
it before serving. I try for a minimum of 4 hours so that the flavour of the shallots is enjoyed by the oils and vinegar.
I use about 1/3 noisette to 2/3 good virgin olive oil. I always add Maille (only Maille will do) Dijon mustard and what I vary is the vinegar....pear, muscat, fig, good balsamic, etc.
I try to make a little extra as a 'base' and leave a concentrated amount, with shallots, to add oil and vinegar to the next day.
Again, not a recipe but more of a method.
REC: Zesty Sun-Dried Tomato Dressing
This salad dressing is absolutely delicious! I use it on a tossed garden salad but its uses reach far beyond that. Enjoy!
Zesty Sun-Dried Tomato Dressing
from Canadian Living – June 1996
“Try this dressing over steamed green beans or a salad of cucumber and tomato, or brushed onto grilled vegetables.”
6 dry-packed sun-dried tomato halves
½ c water, boiling
2 T red wine vinegar
2 T extra virgin olive oil
1 clove garlic
¼ tsp dried thyme
¼ tsp granulated sugar
pinch salt
Immerse tomatoes in the boiling water. Let stand for 10 minutes or until softened.
In blender or mini food processor, purée tomatoes with water. Add vinegar, oil, garlic, thyme, sugar and salt; pulse just until blended. (Dressing can be refrigerated, covered, for up to 1 day.)
Makes 2/3 cup.
This salad dressing is absolutely delicious! I use it on a tossed garden salad but its uses reach far beyond that. Enjoy!
Zesty Sun-Dried Tomato Dressing
from Canadian Living – June 1996
“Try this dressing over steamed green beans or a salad of cucumber and tomato, or brushed onto grilled vegetables.”
6 dry-packed sun-dried tomato halves
½ c water, boiling
2 T red wine vinegar
2 T extra virgin olive oil
1 clove garlic
¼ tsp dried thyme
¼ tsp granulated sugar
pinch salt
Immerse tomatoes in the boiling water. Let stand for 10 minutes or until softened.
In blender or mini food processor, purée tomatoes with water. Add vinegar, oil, garlic, thyme, sugar and salt; pulse just until blended. (Dressing can be refrigerated, covered, for up to 1 day.)
Makes 2/3 cup.
REC: Spinach Salad with Mustard Dressing
I got this recipe many years ago from a woman I worked with. To this day, it is still my favorite dressing for a spinach salad. I serve it with a salad made of spinach, chopped, hard-boiled egg, crumbled bacon and sliced mushrooms. I may add a little thinly sliced red onion too.
Spinach Salad with Mustard Dressing
Mustard Dressing:
4 T grapeseed oil
2 T red wine vinegar
3 dashes Worcestershire sauce
1 T Dijon mustard
1 dash HP sauce
2 T Miracle Whip
1 dash lemon juice
2 pinches sugar
salt, to taste
freshly ground pepper, to taste
Combine all ingredients with a whisk or immersion blender. Continue whisking, while adding oil in a thin stream, until the ingredients are well blended.
Salad:
1 bag spinach
1 egg, hard boiled & chopped
½ c bacon, cooked until crisp & crumbled
1½ c mushrooms, thinly sliced
Put spinach into a bowl large bowl. Add in the egg, bacon and mushrooms. Toss with enough dressing to coat (but not drown) the spinach. Serve.
I got this recipe many years ago from a woman I worked with. To this day, it is still my favorite dressing for a spinach salad. I serve it with a salad made of spinach, chopped, hard-boiled egg, crumbled bacon and sliced mushrooms. I may add a little thinly sliced red onion too.
Spinach Salad with Mustard Dressing
Mustard Dressing:
4 T grapeseed oil
2 T red wine vinegar
3 dashes Worcestershire sauce
1 T Dijon mustard
1 dash HP sauce
2 T Miracle Whip
1 dash lemon juice
2 pinches sugar
salt, to taste
freshly ground pepper, to taste
Combine all ingredients with a whisk or immersion blender. Continue whisking, while adding oil in a thin stream, until the ingredients are well blended.
Salad:
1 bag spinach
1 egg, hard boiled & chopped
½ c bacon, cooked until crisp & crumbled
1½ c mushrooms, thinly sliced
Put spinach into a bowl large bowl. Add in the egg, bacon and mushrooms. Toss with enough dressing to coat (but not drown) the spinach. Serve.
If you like miso & ginger, you might like Epi's Miso Vinaigrette...
I always add more finely grated fresh ginger.
http://www.epicurious.com/recipes/recipe_views/views/12079
I always add more finely grated fresh ginger.
http://www.epicurious.com/recipes/recipe_views/views/12079
My favorite dressing REC Papaya Seed Dressing
The trick is that you must find a nice, ripe papaya for this dressing. I make my own raspberry flavored vinegar which I think is so much better than the store-bought versions I have tasted.
PAPAYA SEED DRESSING
Makes 1 cup
1/4 cup raspberry vinegar
1/4 cup sugar
1/4 tsp salt
1 tsp dry hot mustard
1/2 cup vegetable oil
1/2 small onion
1 tbsp fresh papaya seeds
Process papaya seeds and onion until finely chopped in a food processor. Add everything else except for oil and pulse a few times. With the machine running, add the oil in a stream.
The trick is that you must find a nice, ripe papaya for this dressing. I make my own raspberry flavored vinegar which I think is so much better than the store-bought versions I have tasted.
PAPAYA SEED DRESSING
Makes 1 cup
1/4 cup raspberry vinegar
1/4 cup sugar
1/4 tsp salt
1 tsp dry hot mustard
1/2 cup vegetable oil
1/2 small onion
1 tbsp fresh papaya seeds
Process papaya seeds and onion until finely chopped in a food processor. Add everything else except for oil and pulse a few times. With the machine running, add the oil in a stream.
REC: White Balsamic Vinaigrette
White Balsamic Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 teaspoon ground mustard (Coleman's)
1 clove garlic, minced
pinch of salt
freshly ground black pepper
Use your favorite greens, dried cranberries, and butter toffee glazed sliced almonds.
White Balsamic Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 teaspoon ground mustard (Coleman's)
1 clove garlic, minced
pinch of salt
freshly ground black pepper
Use your favorite greens, dried cranberries, and butter toffee glazed sliced almonds.
Rec: Sherry Vinaigrette...
This is from Bobby Flay. I love the "depth" of sherry wine vinegar. He put this on grilled red potato slices which is delicious and now it is my "go to" vinaigrette.
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
Combine vinegar, shallot and dijon. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
This is from Bobby Flay. I love the "depth" of sherry wine vinegar. He put this on grilled red potato slices which is delicious and now it is my "go to" vinaigrette.
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
Combine vinegar, shallot and dijon. Slowly drizzle in olive oil while whisking. Season with salt and pepper.