Category: Salad Dressings

Magnifico Marinara Salad Dressing

This is a tasty tomato vinaigrette.  Good as a dip or marinade too.

Ingredients:

  • 2 c Marinara sauce (16 oz)
  • 1 c oil
  • 1/2 c red wine vinegar
  • 3 Tab brown  sugar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/2 tsp black pepper

Directions:

  1. Whisk together all ingredients.
  2. Mix well.
  3. Cover.
  4. Refrigerate until chilled.

Serves:   3 1/2 c

Source:  Hunt-Wesson

 

Sunnyside Steak Ranch Dressing

“In the 1950’s and 1960’s my family ate at the Sunnyside Steak Ranch in Sunnyside, CA. The restaurant closed years ago. They made wonderful steak sandwiches on sourdough bread, had pots of picked vegetables on every table to snack on, and they made an incredible salad. Very simple. Whole romaine leaves with the best house dressing I’ve ever tasted. Some kind of vinaigrette. I would love to have that house dressing recipe. If anyone can help, thanks.”

“Oh my gosh!! My parents used to take my three sisters and me to the Sunnyside Steak Ranch during the early 1960s (we lived about a mile away) and the dressing was awesome! I remember it being a tannish color, and sort of creamy. The restaurant used to sell it in quart jars and we would dunk whole romaine leaves in the jar and eat them as a snack. I would also love this recipe.”

And here it is!  Mary lived in Bonita and went to the restaurant with her family too.

Ingredients:

  • 13 oz blue cheese
  • 2 tsp black pepper
  • 2 tsp dry mustard
  • 2 tsp MSG (optional these days)
  • 2 tsp salt
  • 2 tsp garlic powder
  • 3 tsp paprika
  • 1 qt (4 c) mayonaise
  • 1 c wine vinegar
  • 1 qt (4 c) oil  (not 1/3 of large recipe??)

Directions:

BE SURE ALL INGREDIENTS ARE ROOM TEMPERATURE BEFORE MIXING.  DO NOT TAKE THINGS FROM FRIDG, AND  IMMEDIATELY MIX.

  1. Put cheese, condiments, mayonnaise in mixer bowl.
  2. Mix until smooth.
  3. Warm oil in another pan on stove until just warm.  Do not even simmer, jut slightly warm.  (This is the trick of mixing so it will not separate.)
  4. Add oil, a little at a time and slowly to the cheese mix.
  5. Last of all, add vinegar, very slowly using low speed on mixer and scraping sides of bowl.

Sis says, put condiments in mayonnaise, add to completely cheese that has been melted in oven and then add vinegar.  Use wire beater instead of mix-master and use Wesson oil and Kraft Mayonnaise only.  Add vinegar, then oil.

Serves: 3/4 gal

Large Quanity:

  • 1/2 wheel Roquefort cheese
  • 1 1/2 oz black pepper
  • 2 oz dry mustard
  • 2 1/2 oz MSG
  • 3 1/4 oz salt
  • 1 1/2 oz garlic powder
  • 2 1/4 oz paprika
  • 3 qt mayanaise
  • 1 1/2 pt wine vinegar
  • 7 qt salad oil

Serves:    A whole lot!

Source:  Mary Oswell

The Proud Bird Restaurant’s Honey Mustard Dressing

This restaurant that sits across from two runways at Los Angeles International Airport was a favorite white tablecloth/steakhouse lunch spot since 1967.  It closed for almost a year and  in June 2016 it was replaced by a revamped food bazaar with open space and a host of new food offerings, a concept akin to Los Angeles’ Grand Central Market.  No word if this favorite dressing was still available.  It also shows up as being from Pet Hirshburner, of the Queen Mary Restaurants circa 1970.  It is the house dressing of The Specialty Restaurant Corp.

Ingredients:

  • 3 c mayonnaise
  • 1/2 c sugar
  • 1/2 c honey
  • 1/4 c prepared mustard
  • 1/4 c white vinegar
  • 1/4 onion, minced
  • 1/4 bunch parsley, chopped
  • 1 c vegetable oil

Directions:

  1.  Combine the mayonnaise, sugar, honey, mustard, vinegar, onion and parsley.
  2. Blend in oil.
  3. Chill about 1 hour before serving.

Serves:  Makes about 6 cups

Source: “Thirty Years of Recipe Requests to the Los Angeles Times” by Rose Dosti (Times Mirror, 1994).

 

 

Buttermilk Dressing

This dressing can be made quickly in a jar.  I have frozen butter milk, but it become very thin. There is also powdered buttermilk in the store.  Fresh works best.

Ingredients: 

  • 1/2 cup buttermilk, well-shaken
  • 1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 3 tablespoons finely chopped red onion

Directions:

Mix the dressing ingredients in a jar with a lid, with a good pinch of salt and black pepper.

Serves:  Makes about one cup, enough for six cups of slaw

Source:  Smitten Kitchen

Sweet Salad Dressing

I use this on spinach salad.  I also use it as a marinade the macaroni when I make a pasta salad.  It is very much like the old Milani 1890 French Dressing.

 Ingredients:

  • 1 c oil
  • 1/4 c vinegar
  • 1/3 c ketchup
  • 1/2 c sugar
  • 1/2 onion, grated (or dried onions)
  • dash of salt
  • shake of Worcestershire Sauce

Directions:

Mix and chill.

Serves: About 2 cups

Source:   Pat Negus

Green Goddess Dressing, But Not the Original

Salad dressing frequently make good dips.  This one goes nicely with chicken or shrimp and especially artichokes..

Ingredients:

  • 8 to 10 Anchovy fillets [see notes]
  • 1 Green onion
  • ¼ c Parsley
  • 2 T minced fresh tarragon or 1T dried tarragon
  • ¼ c Chives, chopped
  • 3 c Mayonnaise [see notes]
  • ¼ c Tarragon Vinegar

Instructions:

  1. Chop together the anchovies and green onion until finely minced.
  2. Add parsley, tarragon and chives, and mix lightly
  3. Turn into a bowl and stir in mayonnaise and vinegar.

Serves: Makes 1 quart

Notes:

  • You can use a food processor for the dressing.
  • I use 2 cups mayonnaise and 2 cups sour cream.
  • I use anchovy paste instead of chopping little dead fish.
  • If it doesn’t look green, add a little food coloring.

Source: Sunset Cook Book, 1960

Emerald Sauce

This is the sauce for the Arizona Cardinals Chicken Quesadillas but would make a nice salad dressing, especially one with chicken or shrimp.

Ingredients:

  • 1/4 c chopped fresh ginger
  • 3/4 c chopped green onion
  • 2 tap salt
  • 1 c vegetable oil

Instructions:

Combine all ingredients in a blender or food processor and puree.

Serves: 1 1/2 cups

Source: sportsglutton.com

French Cream

Use as a dressing for fruit salad/dessert or a dip for fruit pieces.

Ingredients:

  • 8 oz cream cheese
  • 1 c powdered sugar
  • 1 c whipping cream
  • 1/4 c granulated sugar
  • 1 lemon, zested and juiced
  • Pineapple juice

Directions:

  1. Soften cream cheese and then whip with powdered sugar.
  2. Whip cream and sugar together until it forms soft peaks.
  3. Combine beaten cream cheese, whipped cream, lemon juice and zest
  4. Continue to beat, adding just enough pineapple juice to achieve desired consistency.
  5. Serve French Cream in pineapple shell.

Serves: Makes 3 cups

Source: foodnetwork.com – Paula-Deen