Salad Dressings

The Proud Bird Restaurant’s Honey Mustard Dressing

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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

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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

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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

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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 sir 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

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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

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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

Poppy Seed Vinaigrette

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A nice dressing that works with any green salad with fruit in it.

Ingredients:

  • ¼ c white sugar
  • ½ tsp salt
  • 3 Tab white wine vinegar
  • ½ c olive oil
  • 1 ½ tsp poppy seeds

Directions:

  1. Place the sugar, salt, vinegar, and oil in a blender. Blend until smooth.
  2. Stir in the poppy seeds.

Serves: Makes ¾ cup

Source: nowthingsarecookin.blogspot.com

Tequila-Lime Syrup

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Use the tequila-lime syrup on any fruit.  Oranges or pineapple are especially good.

Ingredients:

  • 1/2 c granulated sugar
  • 1/4 c tequila
  • 2 Tab lime juice
  • 2 tsp. finely grated lime zest

Directions

  1. Combine the sugar, tequila, and lime zest in a 1-quart saucepan.
  2. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  3. Remove from the heat and stir in the lime juice.
  4. Pour the warm syrup over any fruit and gently toss.
  5. Cover and refrigerate until cold, at least 1 hour.
  6. Gently toss before serving.

Serves: 1 cup

Source: by Shelley Wiseman from Fine Cooking Issue 124