Salad Dressing Recipes

Salad and Fruit Dressings

Superb, salad dressing to compliment our large selection of salads. As salads make the meal, recipes for herb salad, buttermilk salad, honey lime salad, Roquefort or Blue Cheese, fruit salad, Poppy-Seed Salad, Cajun Style Cole Slaw.

Basic Herb Salad

• 1 tablespoon bacon bits or 1 strip bacon, cooked and crumbled
• 1/2 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon freeze-dried chopped chives
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, cut in half (optional)
• 3 tablespoons apple cider vinegar or white vinegar or lemon juice
• 1/2 cup cooking oil

Measure vinegar in 1 cup measuring cup or 1/2 pint jar with lid; add all ingredients except oil and mix very well. Add oil, mix well and refrigerate.

Buttermilk Salad

• 1 Italian Salad Dressing Mix
• 1 cup buttermilk
• 1/4 cup mayonnaise

Put all ingredients in 1 pint jar with lid and mix well. Refrigerate several hours or overnight before using. Makes 1 1/2 cups.

Favorite Salad Dressing

• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon freshly chopped chives, parsley or tarragon
• 2 tablespoons cider vinegar or wine vinegar
• 4 tablespoons cooking or olive oil
• 2 teaspoons lemon juice (optional)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder

Combine all ingredients except oil in 1/2 pint jar with lid, mix well; then add oil. Refrigerate. Makes 1/2 cup.

Honey-Lime Dressing for Fruit Salads

• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/2 cup whipping cream whipped or 1/4 cup low calorie dessert topping mix whipped with 1/4 cup cold milk
• 2 tablespoons lime juice

Combine all ingredients in 2 cup bowl or 1/2 pint jar with lid. Refrigerate. Variation: Substitute currant jell or Apricot preserves for honey.

Old-Fashioned French Dressing

• 1/2 cup cooking oil
• 2 tablespoons sugar
• 1/3 cup chili sauce
• 1 teaspoon paprika
• 1/4 cup cider vinegar or wine vinegar
• 1/2 teaspoon salt

Combine all ingredients in a 2 cup bowl or 1 pint jar with lid. Refrigerate.

Roquefort or Blue Cheese Dressing

• 1/4 cup mayonnaise
• Dash of garlic salt
• 1/4 cup crumbled Roquefort or Blue Cheese
• Few drops of Tabasco
• Few drops of Worcestershire
• 2 tablespoons sour cream
• 2 tablespoons lemon juice
• 1 teaspoon freeze dried chives (optional)

In a 1 1/2 cup bowl mix all ingredients except cheese together. Fold in cheese. Refrigerate. Makes 1 cup.

My Favorite Salad Dressing

• 4 sticks celery
• 3 small cloves of garlic
• 5 tablespoons worcestershire
• 2 large onions
• 1/2 cup vinegar

Mix above in blender. Then mix with 2 quarts mayonnaise and 3 tablespoons paprika. Let stand at room temperature 1-3 hours. Makes 3 quarts and will keep in refrigerator indefinitely.

Poppy-Seed Salad Dressing

• 1 1/2 cups sugar
• 2 teaspoons dry mustard
• 2 teaspoons salt
• 2/3 cup white or wine vinegar
• 3 tablespoons onion juice
• 2 cups salad oil
• 3 tablespoons poppy seeds

Mix sugar, mustard, salt and vinegar in deep narrow bowl. Add onion juice and stir. Slowly add oil, beating constantly until thickened. If using an electric mixer, place on medium speed. Stir in poppy seeds and store in refrigerator until ready to use.

Stir well and allow to reach room temperature before serving. Makes 3 1/2 cups.

Cajun Style Cole Slaw

• 1 cup grated onion
• 1 2o oz. bottle catsup
• 1 teaspoon salt
• 1 teaspoon Worcestershire
• 1 teaspoon Tabasco
• 1 qt. mayonnaise
• 1 teaspoon olive oil
• 1 teaspoon cooking oil
• 1 teaspoon horseradish
• 2 cloves garlic