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SALAD DRESSING RECIPES

Posted By Ina On January 24, 2011 @ 3:30 pm In Life, Salad Dressings | 2 Comments

My DH created this page for me compiling the different salad dressing recipes I have made so far.  I originally had them listed under Sauces, Marinades and Salad Dressings.  The problem with that, as my dear daughter pointed out, is it brought up the salad name, not a specific salad dressing.  Much to her frustration, last night, she ended up using a bottled dressing – yuck!  So here you go dear daughter – this one is for you!  A list of salad dressings that I will update as new recipes are created.

A Sweet Greek Oregano Vinaigrette: (MARINATED GRILLED PORK CHOPS WITH A COMPOUND BUTTER AND A GREEK VINAIGRETTE)

2 Tblsp. Red Wine Vinegar

Extra Virgin Olive Oil – a 3 to 1 ratio with the Red Wine Vinegar

1 big tsp. Dried Greek Oregano

2 finely minced garlic cloves

1 tsp. honey

salt and pepper to taste

Add all of the ingredients to a jar, and shake up well.  (I found this dressing needed a little extra splash of Red Wine Vinegar and some extra salt, so check for seasonings) Refrigerate for a couple of hours so the flavors can come together.  Serve over a fresh garden salad.

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Garlic Scrape Vinaigrette: (A FEW IDEAS USING GARLIC SCAPE PESTO)

2 Tblsp. Red Wine Vinegar

1 minced Garlic Clove

1/2 tsp. Dijon Mustard

2 rounded tsp. Garlic Scape Pesto

3 Tblsp. Organic Extra Virgin Olive Oil

salt and pepper to taste

Place all the ingredients in a jar shaking well to incorporate.

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Chimichurri Aioli: (CHIMICHURRI AIOLI COLESLAW)

2 organic egg yolks

2 minced garlic cloves

juice of one fresh lemon

salt to taste

1/2 cup of Organic Extra Virgin Olive Oil

1/2 cup of Organic Grapeseed Oil

In a food processor, add the egg yolks, garlic cloves, fresh lemon, and salt.  Whiz up, and very slowly drizzle in the oils.  Continue to process until a thick creamy texture is achieved.  Adjust the salt and lemon to taste.

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Tomato Garlic Onion Dressing: (A BEAUTIFUL DRESSING FOR STEAMED VEGETABLES)

2 Roma Tomatoes

1/4 of a red onion

1-2 garlic cloves – very finely minced

juice of one organic Lemon

salt and pepper to taste

Extra Virgin Olive Oil – a 3 to 1 ratio with the other ingredients

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Italian Dressing: (BEAN SALAD WITH ITALIAN DRESSING)

3 Tblsp. Red Wine Vinegar

Extra Virgin Olive oil – a three to one ratio with the vinegar

2 minced garlic cloves

1 rounded tsp. Italian Seasoning

salt and pepper

1 tsp. honey

Add the ingredients to a jar or bowl, and whisk well to incorporate.   Then pour the dressing into the bean salad, tossing to combine well.  Check for seasonings.  If using, add crumbled feta cheese, tossing well.  Refrigerate for a couple of hours for the flavors to develop.

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HOMEMADE RANCH DRESSING (HOMEMADE RANCH DRESSING)

The first time I made homemade Ranch dressing, it was good, but I still felt the need to tweek the recipe.  What a lovely dressing this turned out to be!  Most recipes call for buttermilk, I used Kefir milk and it turned out great.

1 Tblsp. finely diced shallot

1 finely minced garlic clove

2 Tblsp. finely chopped chives

1 rounded tsp. Dill Weed

1 tsp. dried Basil

1/2 tsp. dried Thyme

1/2 – 2/3 cup Kefir milk (or buttermilk) (I used 2/3 cup which made the dressing on the runny side – but we liked the consistency)

4 heaping Tblsp. Mayonnaise

1 rounded tsp. Dijon Mustard

1 Tblsp. fresh Lemon Juice

salt and pepper to taste

Dice up the shallot, and finely mince the garlic and finely chopped chives.  Add to a bowl.  Add the remaining ingredients, whisking well to incorporate.  Transfer to a pourable salad dressing jar.  (I use jam jars – they work great!)  This dressing tastes better if made in the morning, to have with the evening meal.

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Creamy Coleslaw Dressing:

This dressing is on the tart side – if you like a sweet dressing, just add in some honey to taste, and for a spicier dressing add in horseradish or Dijon Mustard.

A big 1/2 cup of mayonnaise

juice of 1/2 a lemon

1 Tblsp. Rice Vinegar

Fresh Cracked Pepper

1/4 tsp. celery seed

Whisk all of the ingredients in a bowl until well incorporated.  Pour over the coleslaw mixing well, and refrigerate 1 hour before serving. (this amount works for 3 1/2 – 4 cups of coleslaw)

Asian Styled Dressing: (Asian Noodle Salad)

Juice of 1 fresh lime

1 minced garlic clove

1 Tblsp. Rice Vinegar

1 Tblsp. Tamari Sauce

1 Tblsp. Fish Sauce

1 Tblsp. Toasted Sesame Oil

Mix well in a jar and use for any Asian Styled Seafood dish, or Chicken or Beef Dish.  Optional:  fresh minced ginger, honey, red pepper flakes, or Thai curry paste.

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Lemon Mayonnaise Dill Dressing: (A Delightful Salmon Salad)

4 rounded Tblsp. Mayonnaise

2 Tblsp. finely minced Fresh Italian Flat Leaf Parsley

1 Tblsp. fresh lemon juice

1 Tblsp. water

2 tsp. dried dill

salt and pepper

Combine all of the ingredients in a bowl, whisking well to incorporate.

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Curry Salad Dressing: (Curried Chicken Salad)

2/3 cup Mayonnaise (eyeball this amount, may need less or more depending on your taste)

1 rounded tsp. Dijon Mustard

half the juice of 1 fresh lemon

1 tsp. Curry Powder ( I use Cartwrights, my most favorite Curry in the whole wide wide word)

Fresh cracked pepper

Combine all of the ingredients in a bowl, whisking well to incorporate.

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Red Wine Dijon Dressing: (for a most Sinful Salad)

2 Tblsp. Red Wine Vinegar

Extra Virgin olive oil (3 to 1 ratio with the Red Wine Vinegar)

1 Tsp. Dijon Mustard

1 minced garlic clove

salt and pepper to taste

Place all of the ingredients in a small jam jar, shake well to combine.

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Dijon Mustard Dressing: (HAM AND PASTA SALAD)

2 finely minced garlic cloves

1 cup of Mayonnaise

2 tsp. Dijon Mustard

1/2 the juice of a lemon

salt and pepper to taste

Combine all of the ingredients in a bowl, whisking well to incorporate.

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Balsamic Vinegar Dressing: (RED CABBAGE SALAD)

2 -3 Tblsp. Balsamic Vinegar

Extra Virgin Olive Oil – a 3 to one ratio with the Vinegar

1 rounded tsp. Dijon Mustard

2 minced garlic cloves

salt and pepper to taste

1 tsp. celery seed

Place all of the ingredients in a small jam jar, shake well to combine.

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Lemon Garlic Dressing: (BROWN RICE VEGETABLE SALAD)

Juice of 1 lemon (my lemon was large, and gave a lot of juice)

1 finely minced garlic clove

Extra Virgin Olive oil – 3 to 1 ratio with the lemon juice

Salt and pepper to taste

Place all of the ingredients in a small jam jar, shake well to combine.

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Lemon Lime Dijon Dressing (STRAWBERRY FENNEL SALAD)

1/2 the juice of a lime

1/2 the juice of a lemon

1 finely minced garlic clove

1 rounded tsp. Dijon Mustard

salt and pepper

enough Extra Virgin Olive oil – a 3 to one ratio with the citrus juice

Place all of the ingredients in a small jam jar, shake well to combine.

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Vinaigrette: (BALSAMIC BEEF STRIP SALAD)

1 finely sliced shallot

1 finely minced clove of garlic

2 – 3  Tblsp. of  Balsamic vinegar

6 Tblps. Olive Oil

1 tsp. Dijon mustard

3 sprigs fresh Thyme (remove from stem)

salt and pepper to taste

Place all of the ingredients in a small jam jar, shake well to combine.

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Caesar Dressing: (HIMALYAN BLUE POPPY)

1/2 cup of Mayonnaise

1 finely minced garlic clove

anchovie paste (about 1 inch long squeezed out of the tube)

juice of half a lemon

1 tblsp. water

handful of grated Parmesan Cheese

fresh cracked pepper

Place all of the ingredients in a small jam jar, shaking well to combine and refrigerate a couple of hours before using.

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