Category: Salad Dressings

Orange, Red Wine and Honey Vinaigrette

Take some salad greens, strawberries, pineapple (fresh, if possible), Mandarin oranges and a little red onion, thinly sliced.  Add this great honey and red wine dressing and you have a winner!

Ingredients: 

  • 1/3 c red wine vinegar
  • 1/4 c honey
  • 1/4 c olive oil
  • 2 Tab orange juice
  • 1 1/2 Tab Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 – 1/2 tsp freshly cracked pepper

Directions:

  1. Whisk dressing ingredients together.
  2. Store the dressing in the refrigerator.
  3. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen

Creamy Avocado Dressing

This creamy avocado dressing is delicious as a salad dressing, but it also makes a fantastic healthy dip for veggies. Naturally gluten free and dairy free.

Ingredients:
1 avocado, peeled with seed removed
1/2 cucumber
1 green onion (white and most of green)
juice of 2 limes
1 tsp honey
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp black pepper
1 c extra virgin olive oil

Directions:

  1. Combine all ingredients except oil in a blender.
  2. Process until smooth and creamy.
  3. With blender running on low, slowly drizzle in oil until desired consistency is reached (thin for dressing, thick for dipping).

Serves: 1 1/2 c
Source:   Around My Family Table

Honey-Lemon/Grapefruit/Tangerine Salad Dressing

Making this Honey-Lemon Salad Dressing is easy and quick. You can also tweak the ingredients to fit your tastes by adding more honey and olive oil if the dressing is too tart. If it’s too bland simply add more lemon juice.  Try it with grapefruit or tangerine juice for a change.

Ingredients:

  • 2 Tab honey
  • 1 1/2 Tab lemon/grapefruit/tangerine juice
  • 1 minced garlic clove
  • 1/8 teaspoon sea salt
  • 1/4 cup olive oil
  • Fresh ground pepper to taste

Ingredients:

  1. Combine the juice, garlic and salt in a small bowl.
  2. Let sit for about 5 minutes.
  3. Add the honey and olive oil and stir well.
  4. Add the freshly ground pepper to taste.

Serves:   1/2 cup

Source:  Siouxhoney.com

Citrus Vinaigrette

Really refreshing – especially for summer.  Yes, it seems too simple to need a recipe.  But sometimes a recipe is a good reminder.  

Ingredients:

  • 1 small shallot, finely chopped
  • 3/4 c olive oil
  • 1/4 c Champagne vinegar or white wine vinegar
  • 3 Tab fresh lemon juice
  • 2 Tab fresh orange juice
  • 1/4 tsp finely grated lemon zest
  • Kosher salt, freshly ground pepper

Directions:

  1. Combine first 6 ingredients in a small jar.
  2. Season vinaigrette to taste with salt and pepper.
  3. Shake to blend.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

Serves: Makes 1 1/2 cups

Source  Epicurious.com

Creamy Tarragon Vinaigrette

Use this dressing when making potato salad for a more sophisticated touch.  Add snap peas or asparagus for real elegance.  It is also good made with basil.

Ingredients:

  • 2 tsp tarragon vinegar (or white wine vinegar in a pionch)
  • 3/4 tsp Dijon mustard
  • coarse salt
  • 1/4 c extra-virgin olive oil
  • 1/4 c sour cream
  • 2 Tab finely chopped fresh tarragon
  • freshly ground pepper

Directions:

  1. Stir together tarragon vinegar and Dijon mustard.
  2. Season with coarse salt.
  3. Pour in olive oil in a slow, steady stream, whisking until emulsified.
  4. Stir in sour cream and tarragon.
  5. Season with freshly ground pepper.

Serves:  makes 1/2 cup
Source: marthastewart.com.

 

Grapefruit Vinaigrette 

This is a different dressing for a salad with citrus in it.  You can substitute orange juice or pink grapefruit juice for the grapefruit.

Ingredients:

  • 1/2 c  wine vinegar
  • 1/2 c r grapefruit juice
  • 1 tsp dried minced onion
  • 1/2 tsp  Dijon mustard
  • 1 tsp sugar
  • 1/8 teaspoon salt
  • 1/8 tsp  pepper
  • 1 c olive oil

Directions:  

  1. Combine first 7 ingredients in a medium sized mixing bowl.
  2. Slowly whisk in olive oil to produce an emulsification.

Serves:  Makes about 2 cups

Source:  Genius Kitchen

 

Romaine, Grapefruit and Stilton Salad

A basic, but different salad.  In a pinch you can use a bottled Raspberry Vinaigrette.  The dressing is also really good with a grapefruit and avocado salad.

Ingredients:

  • 1 head romaine lettuce
  • 1 roughly chopped grapefruit
  • ¼ pound Stilton (or other blue cheese)
  • ¾ c toasted, chopped walnuts
  • Grapefruit Vinaigrette

Directions:

  1. Tear 1 head romaine lettuce into pieces and put in a bowl.
  2. Add grapefruit and walnuts.
  3. Crumble 1/4 pound Stilton on top.
  4. Dress and toss.

Serves: 4

Source:  Genius Kitchen

Grapefruit Vinaigrette 

Ingredients:

  • 1/2 c  wine vinegar
  • 1/2 c r grapefruit juice
  • 1 tsp dried minced onion
  • 1/2 tsp  Dijon mustard
  • 1 tsp sugar
  • 1/8 teaspoon salt
  • 1/8 tsp  pepper
  • 1 c olive oil

Directions:  

  1. Combine first 7 ingredients in a medium sized mixing bowl.
  2. Slowly whisk in olive oil to produce an emulsification.

Serves:  Makes about 2 cups

Source:  Genius Kitchen

North Woods Inn Creamy Buttermilk Blue Cheese Salad Dressing

Check out the North Woods Inn Red Cabbage Salad and The North Woods Inn Cheese Bread.  The restaurant is a long time favorite in California.

“I believe the secret ingredient to North Wood’s Inn buttermilk salad dressing is Lawry’s season salt and a little Worcestershire mixed in this recipe…oh and a little cottage cheese for texture…if you recall the blue cheese taste in their recipe is quite mild with very little garlic. Just sayin’ :)” review by nursejoan

Ingredients: 

  • 1 c buttermilk
  • 1 c sour cream
  • 3 garlic cloves, minced
  • 1 Tab sweet Hungarian paprika
  • 1 tsp salt
  • 1⁄4 tsp sugar
  • 1⁄3 c crumbled blue cheese

Directions: 

  1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
  2. Blend until smooth.
  3. Add blue cheese and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
  4. Refrigerate for 4 hours or more before serving to let flavors blend.

Serves:  4-8

Source:  Genius Kitchen – Aussie-In-California

 

 

Pink Mayonnaise Dressing

This is a “sort-of-Louie” dressing.  Good on seafood as salad dressing or sauce. Make it with Miracle Whip and it will be slightly different, but good.

  • 1/2 c mayonnaise
  • 1 tsp tomato paste
  • 1 garlic, crushed
  • 1 Tab fresh dill, finely chopped
  • salt and white pepper to taste

Directions:

Mix well.

Serves:  2

Source:    Me

Asparagus Salad with Shrimp

A good luncheon salad.  You can use bay shrimp as well.

Ingredients:

  • 1 lb asparagus, woody stem ends removed
  • 1/2 lb pink salad shrimp, cooked, shelled
  • 1/4 c extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tab lemon juice (more to taste)
  • 1 Tab minced fresh parsley
  • Salt and black pepper to taste

Directions: 

  1. Bring a medium pot of water to a boil and salt it well.
  2. Add the asparagus to the boiling water and boil for 3 minutes.
  3. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.  (Or cook them until al dente in the microwave or a steam oven.)
  4. Add the shrimp to the pot of boiling water (unless they are pre-cooked).
  5. Boil them for 2-3 minutes, until barely cooked through.
  6. Remove the shrimp.
  7. Drain well.
  8. Place them in to a large bowl.
  9. Slice the asparagus spears thinly on the diagonal until you get close to the tip.
  10. Cut the asparagus tips off in one piece. (They look prettier that way.)
  11. Put the asparagus in the bowl with the shrimp.
  12. Add the remaining ingredients and toss to combine.
  13. Add salt and black pepper to taste.
  14. Add more lemon juice if desired, to taste.

Alternate Dressing – Pink Mayonnaise Dressing

  • 1/2 c mayonnaise
  • 1 tsp tomato paste
  • 1 garlic, crushed
  • 1 Tab fresh dill, finely chopped
  • salt and white pepper to taste

Mix well and toss with shrimp and asparagus.

Serves:  4

Source:  Simply Recipes: Elsie Bauer