Category: Salad Dressings

Honey Ginger Vinaigrette

Puget Consumers Co-op is all about local grown, fresh, and healthy food.  “Up where the food is a little more down to earth. Eat up colorfully, boldly and with the seasons. Dig into a root vegetable you’ve never seen before. Bite into local, organic cherries and have a pit-spitting contest.  Eat like your neighbor grew it, because she did. Eat with a co-op that supports the folks behind the food.”  

This dressing covers about all the things people want to avoid.  Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free.

Ingredients:

  • 1/4 c red wine vinegar (or substitute rice vinegar, raspberry, or sherry wine vinegar)
  • 1 tablespoon honey
  • 1 tsp freshly minced ginger
  • 1 tsp freshly minced garlic
  • 2 Tab soy sauce
  • 2 Tab Thai sweet chili sauce
  • 2 Tab toasted sesame oil
  • Salt and pepper, to taste
  • 1/3 c olive or sunflower oil

Instructions:

  1. Combine vinegar, honey, ginger, garlic, soy sauce, sweet chili sauce, sesame oil, salt and pepper in a bowl.
  2. Pour oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
  3. Or, put it all in a jar and shake, shake, shake.

Serves:   1 cup

Source:  pccmarkets.com

Honey Mustard Salad Dressing

Drizzle this tangy, smooth Honey Mustard Salad Dressing over your choice of greens to add some flavor. Simply mix the ingredients in a jar or container and shake!

Ingredients:

  • 3 Tab honey
  • 3 tablespoons vinegar
  • 1/2 tsp salt
  • 1 pinch ground black pepper
  • 1 c canola oil
  • 2 Tab Dijon mustard

Instructions:

1. Dissolve the salt in the vinegar.
2. Add the pepper.
3. Mix in the oil, mustard and honey.
4. Shake or whisk the ingredients until there is a smooth consistency.

Source:  Siouxhoney.com

Honey Jalapeno Salad Dressing

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

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

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

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

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

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

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.