Category: Salad Dressings

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.

Red Robin Honey Mustard Poppy Seed Dressing

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

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.  Kick it up a notch with an additional 1/4 cup citrus oil.

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

Honey Lime Jalapeño Vinaigrette

This dressing will bite!!  Start with just 1-2 peppers and taste the dressing before adding any additional peppers.  Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.

Ingredients:

  • 2 Tab lime juice
  • 2 Tab apple cider vinegar
  • 2 Tab honey
  • 1/4 c  olive oil
  • 1/4 tsp kosher salt
  • 2-4 small jalapeño peppers halved with stem and seeds removed

Directions:

  1. Place the lime juice, vinegar, honey, oil and salt in the blender.
  2. Add 2 jalapeño peppers.
  3. Puree until mostly smooth.
  4. Taste.
  5. Add more jalapeños according to however much heat you like.
  6. Pour into a jar.
  7. Refrigerate until needed.
  8. Shake well before drizzling over your favorite salad.
  9. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen.

Balsamic Vinaigrette

Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.  If you choose to make this in the blender this will be a thicker dressing.  

Ingredients:

  • 2 Tab honey
  • 1 Tab Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly crushed black pepper finely ground
  • 1 large garlic clove minced
  • 1/4 c balsamic vinegar
  • 3/4 c extra virgin olive oil

Directions:

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
  2. Add the oil and whisk thoroughly to combine.
  3. Continue whisking until the dressing is fully emulsified.
  4. Store in a jar with a lid and refrigerate.
  5. Shake well before serving.

Serves: 20 tablespoons
Source:  barefeetinthekitchen.com

Buttermilk-Honey Dressing

Light and refreshing.  Quick and easy.  I added some leftover pickled beets – delish and beautiful pink.

Ingredients:

  • ⅓ c honey
  • ⅓ c buttermilk
  • ¼ c chopped fresh chives
  • 2 Tab lemon juice
  • ½ tsp pepper

Directions:

  1. Combine all ingredients in a small bowl.
  2. Stir well with a wire whisk.
  3. Or shake a lot.
  4. Refrigerate

Yield: 1 cup

Source: myrecipes.com 06/09/2021

Honey Lime Dressing

You can make it for sweet and savory salads! Good with fruit.  Good with chicken or shrimp.  So easy to whip up in your blender!
Ingredients:

  • 1/4 c freshly squeezed lime juice
  • 2 tsp lime zest
  • 3 Tab honey
  • 1/2 c olive oil
  • 3/4 tsp ground cumin (cinnamon if using for a fruit salad)

Instructions:

  1. Place all ingredients except oil in a blender.
  2. Blend until smooth.
  3. Drizzle in the olive oil while blender is running.
  4. Blend until smooth.
  5. Place in a jar with lid.
  6. Store in the fridge for up to one week.

Serves:   3

Source:  crunchycreamysweet.com – Anna

Catalina-Style Salad Dressing

Another recipe from Sue Bee® that uses ketchup and Worcestershire to create a rich, hearty flavor.

Ingredients:

  • 1/3 c honey
  • 1 1/2 c ketchup
  • 1/3 c red wine vinegar
  • 1 dash Worcestershire sauce
  • 1 pinch ground cloves
  • 3 Tab finely grated onions
  • 1 pinch salt
  • 1 c canola oil

Instructions:

  1. Place all ingredients except oil in a blender.
  2. Blend together until well combined.
  3. Add oil very slowly while blending.
  4. Blend until dressing is thick and creamy.
  5. Store in covered container in the refrigerator.

Serves:  3 1/2 cups

Source:  Siouxhoney.com

 

Texas Roadhouse Honey-Lime Dressing

So, here’s what you need to know about this recipe:  It’s tangy! It adds a nice bit of zing to your salad. If it’s too much for you, you can always cut back on the lime/add more honey and oil.  It’s super easy to make. If you use fresh limes, squeezing them out may take some time, but otherwise, this is just a measure and pour recipe!  It’s a perfect complement to Mexican-themed dinners. 

Ingredients:

  • 1/3 c lime juice (3–4 limes, juiced)
  • 3 Tab of honey
  • 2 Tab olive oil
  • ¼ tsp salt
  • ¼ tsp cumin (or cinnamon for something different.)
  • 1/8 tsp paprika

Directions:

  1. Combine all ingredients in a small jar with tight fitting lid.
  2. Screw lid on tightly.
  3. Shake well
  4. Serve over green salad
  5. Enjoy!
  6. Alternatively, of course, you can simply stir the ingredients with a spoon.

Serves:  2/3 cup

Source:   The Frugal Farm Wife