Category: Salad Dressings

Poppy Seed Vinaigrette

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

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

White Balsamic Caramel Vinegarette

That’s right – caramel sauce.  Try it and ask guests to guess what the “mystery ingredient” is.

Ingredients:

  • 1 egg
  • 1 tsp Dijon mustard
  • 1 caramel sauce
  • pinch of salt
  • ½ c white balsamic vinegar
  • 1 2/3 c salad oil

Directions:

  1. Put the first 5 dressing ingredients (egg, mustard, caramel, salt and white balsamic vinegar) in a bowl.
  2. Blend together, using an immersion blender or hand mixer.
  3. Then, slowly add the oil and continue blending to create a creamy dressing.

Makes about 3 cups

Serves: 10 -12

Source: Arkansas Department of Parks and Tourism. Chef Todd Gold, The Purple Cow Restaurant, Little Rock, Arkansas

Rum-Brown Sugar Vinaigrette

We went on a trip on The Independence ( American Cruise Lines) up the coast of Maine.  Great food!!! This dressing was on their Bleu Cheese Salad.  The chef was very generous about sharing recipes.

Ingredients:

  • 6 Tab olive oil
  • 5 Tab pineapple juice
  • 3 tsp dark rum
  • 2 tsp lime juice
  • 1/4 tsp dried chili pepper flakes
  • 1 tsp brown sugar
  • 1 Tab white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Place all ingredients into the bowl of a blender with the exception of the olive oil.
  2. With the machine running, slowly add the olive oil until vinaigrette comes together.

Serves:  Makes 1 1/2 cups

Source:  Executive Chef, American Cruise Lines

Domenico’s Garlic Dressing

From Julie’s mother’s favorite restaurant in Long Beach.  Also  one of my favorite dressings. 

Update:  I have had this recipe since the 80’s.  Julie was one of my Girl Scouts.  Just recieved a correction for the spelling of the name and the addition of pepper to the recipe from a reader who grew up next door to the restauraant.  It is still in business and still receiving 5 stars on Yelp.  The wonders of the internet!

Ingredients:

  • 2 c mayonnaise
  • 3 Tab wine vinegar
  • 7 cloves of garlic, mashed (yes, seven!)
  • 1 can consomme (not beef bouillon)
  • fresh ground pepper to taste.

Instructions:

  1. Mix vinegar and garlic into mayonnaise.
  2. Slowly add undiluted consomme.
  3. Chill.  It will thicken when cold.

Serves:  Makes 1 quart

Friendship Dip

An old tried and true Girl Scout favorite.  We would have each girl bring some of her favorite fruits and all share.

Ingredients:

  • 2 c sour cream
  • 7 oz marshmallow cream
  • assorted fruit – cut in bite size cubes
  • toothpicks

Instructions:

  1. Mix sour cream and marshmallow cream in a bowl.
  2. Use toothpicks to dip fruit.

Serves:  3 Cups – maybe 20 Brownies, 10 Juniors, and 2 Cadettes/Seniors.

Source:  A hundred Girl Scout events/campouts.

 

Lucia’s Sour Cream Dressing

Lucia Henderson was Margie’s  Godmother. She would collect the best recipes from her daughters and daughters-in-law to share with us. Only the best made it home with her.

Ingredients:

  • 1/3 c sour cream
  • 1 Tab vinegar
  • 1 Tab lemon juice
  • 1/4 teas salt
  • 1/4 teas celery salt
  • 1/4 teas paprika
  • 2 Tab brown sugar
  • enough drained crushed pineapple to make 1 cup.

Directions:

  1. Mix first 7 ingredients in a measuring cup.
  2. Add drained crushed pineapple.
  3. Chill and serve on cole slaw or fruit salad.

Serves:  Makes enough for half a medium head of cabbage, salad for 4.

Source:  Lucia Henderson

Creamy Parsley Dressing

This one is for Helen.  It is almost like Green Goddess dressing.

Ingredients:

  • 1 c       Oil
  • 1/4 c   Red wine vinegar
  • 1 c       Sour cream
  • 1 c       Mayonnaise (real)
  • 1/4 c   Dried onion
  • 1          Large bunch parsley

Directions:

  1. Process all but mayo and sour cream in a blender or food processor.
  2. Add mayo and sour cream while running.

Source:  The Loving Spoons of Villa Park, Catherine Wells

 

 

Basil Mayonnaise

Another good thing to dip artichokes in.

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (easy to do with a micro file)

Directions:

  1. Mix ingredients in a bowl.
  2. Cover and refrigerate over night.

Serves:  Makes 1 cup.

Source:  Sunset June 2001