Salad Dressings

Honey Jalapeno Salad Dressing

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This Honey Jalapeno Salad Dressing recipe is easy and takes only a few minutes to make. Its smooth consistency has the perfect blend of sweet and spicy.

Ingredients:

  • 1 Tab honey
  • 2 cloves of garlic
  • 1 1/2 c sour cream
  • 1 medium jalapeno, seeds removed
  • 2 Tab cilantro
  • 3 Tab lime juice

Instructions:

  1. Combine all of the ingredients in a blender.
  2. Mix for about 30 seconds.
  3. Stir to make sure there are no remnants left at the bottom.
  4. Blend for another 30 to 60 seconds to make sure the dressing is smooth and chunk-free.
  5. Place in fridge until ready to serve.

Serves:  2 cups

Source: Siouxhoney.com

Sunshine Salad Dressing

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This healthy creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here!

Ingredients:

  • 1/2 c plain Greek yogurt (any % fat will do. To make it dairy free, use unsweetened dairy free yogurt.)
  • 1/4 c extra-virgin olive oil
  • 1/4 c Dijon mustard
  • 3 to 4 Tab honey, to taste
  • 2 Tab lemon juice
  • 2 Tab apple cider vinegar or more lemon juice
  • 1 clove garlic, pressed or minced
  • 1/2 tsp fine sea salt
  • 10 twists of freshly ground black pepper

Directions:

  1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed.
  2. Whisk until blended.
  3. Taste, and season with additional pepper if necessary.
  4. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
  5. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Yield:  1 1/2 cups

Source cookieandkate.com

Creamy Pesto Dressing

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This Creamy Pesto Dressing recipe is an Old Spaghetti Factory Copycat.  Please use dried basil in this recipe, fresh basil won’t work.  The Classy Cooking recipe did use “a large handfull of fresh basil”  (and warned about old dried basil!).  Your choice. Other recipes added a dash of hot pepper sauce.

Ingredients:

  • 1 1/2 c buttermilk
  • 1 c mayonnaise
  • 1/2 c shredded parmesan
  • 6 tsp dried basil
  • 1 1/2 teaspoon granulated garlic
  • salt and pepper

Diretions:

  1. Combine all ingredients together in a bowl.
  2. Whisk to combine.
  3. Refrigerate.  It takes 48 hours for the buttermilk to thicken.
  4. Store in a covered container in the refrigerator for up to a week.

Serves: 6
Source:  lifesambrosia.com

Notes:  Bla.  Thin. Might have been the several years old dried basil!  Added 8 oz cream cheese and some onion soup mix and had a nice dip for veggies.  Thickened two days later.

 

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Tarragon Aioli

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Real aioli is a great sauce/dressing/dip made by mixing the mayonnaise from scratch – egg, oil etc.  Not really necessary when we have quite decent mayonnaise in a jar and can easily add a little garlic, lemon and seasoning.  Tarragon goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

Ingredients:

  • 2 cloves garlic, sliced
  • 1 pinch kosher salt
  • 1 Tab chopped fresh tarragon
  • 1/2 c mayonnaise
  • 2 tsp fresh lemon juice
  • 1 pinch cayenne pepper, or to taste

Directions:

  1. Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  2. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Serves:   Makes 1/2 cup

Source:  Allrecipes.com Recipe By Chef John

Margie’s New Slaw

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Cabbage facts:  1 medium head cabbage = 4 servings
1 medium head cabbage = about 2 pounds
1 pound fresh raw cabbage = 2 cups cooked
1/4 pound cooked cabbage = 1 serving
1 pound fresh raw cabbage = 4 servings cooked
1 medium raw cabbage = 4 cups raw shredded
1 pound raw shredded = 9 to 10 servings raw
2-pound head cabbage = about 10 cups shredded

Ingredients:

  • 1/2 medium head  green cabbage, shredded
  • 1/2 medium head  red cabbage, shredded
  • 2 carrots, shredded
  • 1 bunch parsley, chopped
  • 1 bunch green onions, cut into 2-3 inch pieces, thinly sliced lengthwise and place in ice water (they curl)
  • zest and juice of 1 lemon

Directions:
Place in a large bowl and toss.

For Sweet Dressing:

  • 1/2 c apple cider vinegar
  • 1/2 c honey
  • 1/4 c olive oil
  • 1 tsp celery seeds
  • salt, black pepper to taste

Direction:
Place in jar and shake, shake, shake.

For Creamy Buttermilk Dressing:

  • 1/2 c buttermilk
  • 1/2 c mayonnaise
  • 1 tsp thyme
  • salt and pepper to taste

Directions:
Stir to mix

To Serve:  Plate salad, pass chioce of dressing.

Serves:   8-10

Source:  Margie, after reading too many recipes “Oh, that sounds good – oh that sounds good too.”

Coco’s (and Reuben’s) Sour Cream Dressing

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Coco’s Bakery is a subsidiary chain of Shari’s Cafe & Pies and casual dining restaurants operating in the western United States. As of May 2022, the chain operates 25 restaurants in Arizona, and California. It began as The Snack Shop in 1948 in Corona del Mar, California, and had switched owners multiple times.  It was the “go to” place for a quick dinner or great piece of strawberry pie.

Ingredients:

  • 1 1/4 c milk
  • 1 c buttermilk
  • 2 1/4 c mayonnaise
  • 1/4 c cider vinegar
  • 1/2 c grated Parmesan cheese
  • 1/4 tsp pepper
  • 1 Tab garlic salt
  • 1 1/2 sour cream

Directions:

  1. Combine all ingredients except sour cream in mixing bowl using a wire whisk.
  2. Fold in sour cream, leaving lumps intact.
  3. Refrigerate in a tightly closed container.

Serves: 6 1/2 cups

Source:   Orange County Register

 

Tricky Blue Cheese Dressing – Make It Last

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How to get a salad ready for picnics, potlucks, and other summer flings: prepare the cabbage, carrots, and hardy vegetables. Keep them in a big container or gallon bag. Lettice, tomatoes, cucumbers croutons etc. get prepared the day before. Keep in separate bags. Make the dressing and keep it in a big jar. Then, when needed,  assemble cabbage/lettuce, vegetables, etc., chopped parsley. The parsley doesn’t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist.

The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can’t say forever, but there’s honestly not one thing in there that shouldn’t keep for a month or two. Keep it in an airtight jar in the fridge. With blue cheese in it, use it within a week.

Dressing Ingredients:

  • 2 c mayonnaise, low-fat is fine, as is swapping half with yogurt
  • 1/4 c  smooth Dijon mustard
  • 3 Tab whole grain mustard
  • 2 Tab apple cider vinegar
  • 1 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 c (6 ounces) crumbled blue cheese

Directions – dressing:

  1. Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.
  2. Stir in blue cheese, if using.

Serves:  Around 3 cups

Source:  Actually part of another recipe but a genius way to always have blue cheese dressing.  You can shake for vinaigrette or blend for creamy.  Homemade creamy blue cheese dressing seem to “break” – turn thin and watery – in a couple of days.

Red Robin Honey Mustard Poppy Seed Dressing

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Here is the original dressing recipe (right from their training book). It is scaled it down and converted it to measurements instead of having to weigh all the ingredients.  Don’t tell anyone but it is just as good without poppy seeds!

Ingredients:

  • 1 1/3 c mayonnaise
  • 4 1/2 Tab white sugar
  • 2 1/2 Tab honey
  • 2 Tab yellow mustard
  • 2 Tab Grey Pompon Dijon Mustard
  • 2 Tab white vinegar
  • 2 Tab vegetable oil
  • 1 1/2 Tab poppy seeds

Instructions:

  1. Mix all together with a wire whip.
  2. Put in a container’
  3. Cover and refrigerate.
  4. Shelf life 7 days.

Serves:   12  (2 1/2 cups)

Source:   food.com – recipe by Amy BC

Honey Balsamic Vinaigrette

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Honey Balsamic Vinaigrette is sweet (really sweet) and tangy and while it is delicious on almost any salad, it pairs especially well with salads that contain fruit.  Surprisingly, it is good with gorgonzola cheese.

Ingredients:

  • 1/4 c light olive oil
  • 2 Tab balsamic vinegar
  • 1 1/2 – 2 Tab honey
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Combine all ingredients in a small jar.
  2. Close tightly with lid,
  3. Shake well to combine.
  4. Store at room temperature.

Servings: 6  (1/2 cup)
Source: barefeetinthekitchen.com