Creamy Dijon Mustard Salad Dressing



1/2 cup buttermilk

3 TB reduced calorie mayonnaise OR Miracle Whip salad dressing

1 TB tomato paste

1 clove garlic, minced

1 tsp. Dijon mustard

1 tsp. anchovy paste, optional

1/8 tsp. Tabasco hot pepper sauce

1 tablespoon chopped fresh chives



In a blender or food processor fitted with the metal blade, combine

buttermilk, mayonnaise,

tomato paste, garlic, mustard, anchovy paste, and hot pepper sauce. Process

until smooth.

 

Place dressing in a serving bowl or small pitcher. Sprinkle with chives.

Serve immediately.

Or, to prepare dressing in advance, cover the bowl with plastic wrap. Store

in the

refrigerator for up to 4 days. Sprinkle with chives before serving.

 

Serves: 8.

Thousand Island Salad Dressing



1 large egg

1/2 cup green olives, minced

2 TB sweet pickle relish

1 TB grated onion

1 cup mayonnaise

1/4 cup Heinz chili sauce

1/8 tsp. Tabasco hot red pepper sauce



1. Place egg in a small sauce pan. Cover with water. Boil for 4 minutes over

high heat.

Turn off heat; let egg sit for 4 minutes. Drain; peel and finely chop egg.

 

2. In medium bowl, combine egg, olives, relish and onion to bowl. Add

mayonnaise,

chili sauce and pepper sauce. Stir well to combine.

 

Makes: 1-1/2 cups.

Honey Poppy Seed Dressing

3/4 cup mayonnaise
1/3 cup honey
2 1/2 tablespoons poppy seeds
1 tablespoon Dijon mustard
salt and pepper to taste

Mix all ingredients well. Makes 1 1/3 cup. Serving Tip: Let this stand for a while to absorb the flavors. Its delicious tossed with either fruit or green salads

CREAMY COLESLAW DRESSING

1/4 cup mayonnaise (not Miracle Whip)
1/4 cup corn syrup
1 Tablespoon lemon juice
1/4 teaspoon salt

Blend all together and chill.

Add to Coleslaw or carrot Salad just before serving.

Blue Cheese Dressing



Ingredients



1 (5-ounce) can evaporated milk

1 cup mayonnaise

3 tablespoons lemon juice

1 (4-ounce) package crumbled blue cheese

Preparation

Whisk together first 3 ingredients in a small bowl until blended; stir

in blue cheese. Chill at least 1 hour. Serve on mixed salad greens or

as a vegetable dip.



Yield



2 cups

Southern Living, OCTOBER 1999

Blue Cheese Vinaigrette



This can be drizzled over roasted potatoes and asparagus, or served as

a dressing on mixed greens. White wine vinegar may be substituted for

Champagne vinegar.

Ingredients



1 shallot, minced

1/2 cup olive oil

1/4 cup Champagne vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup Gorgonzola cheese

Preparation

Whisk together first 7 ingredients. Stir in cheese.

Yield



Makes 1 cup

Coastal Living, MARCH 2007

PEANUT BUTTER SALAD DRESSING



1/2 cup cider vinegar

6 tablespoons peanut butter topping or creamy peanut butter

6 tablespoons packed light brown sugar

1 cup vegetable oil

2 tablespoons chopped parsley

1-1/2 teaspoons minced garlic

1/2 teaspoon ground black pepper



Stir together vinegar, peanut butter topping, brown sugar and vegetable oil. Stir in parsley, garlic and pepper.



Cover; refrigerate at least 6 hours to allow flavors to blend. Allow to warm slightly before serving.

MAKES 2 cups.

SOY GINGER VINAIGRETTE



This is tasty for salads, grilled fish, poultry, or pork.



1 cup soy sauce

1 cup sherry wine vinegar

3 tablespoons minced fresh ginger

2 tablespoons minced shallots

2 cups light olive oil



Combine soy, vinegar, ginger and shallots. Slowly whisk in olive oil until well emulsified. Store at room temperature until ready to serve. It may be made up to 24 hours in advance. Whisk to re-emulsify before using.

SOY SAUCE DRESSING



1/3 cup Peanut oil

1/3 cup Cider vinegar

1/3 cup Water

2 tablespoons Soy sauce

2 tablespoons Green onion stems, minced

1 tablespoon Honey, to 2 tbs or to taste

1/2 teaspoon Prepared hot mustard



Combine all ingredients in a jar with tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly. Keep refrigerated and covered to use within a few weeks. Shake before using.

HAWAIIAN DRESSING



3 t. red wine vinegar

3 T. lemon juice

3 T. water

2 T. pineapple juice

1/4 cup honey

1/2 t. paprika

1/4 t. Worcestershire sauce

1/4 t. celery seed

1/4 t. Lawry's garlic powder

1/3 cup salad oil



Combine all ingredients and shake. Refrigerate overnight before using.

MAKES 2 cups.

Lemon Dill Vinaigrette



1/4 cup fresh lemon juice

1/4 cup seasoned rice vinegar

1/4 cup water

1 or 2 Tbsp dried dill weed

1 Tbsp prepared mustard (Grey Poupon or spicy brown mustard are best)

1-2 tsp finely chopped garlic

1/2 cup olive oil



Mix all ingredients except the olive oil. After mixing well, add

the oil.



This is a great light-tasting dressing for mesclun greens, or

avocados or any salad where you don't want an overpowering dressing.



It can also be used as a marinade for grilled fish (salmon) or

chicken.



Or steam fresh vegetables (asparagus, beans, broccoli), cover with

dressing and chill; serve as a cold salad.

Lemonade Salad Dressing
1/3 c. undiluted frozen lemonade concentrate
2 tbsp. honey
1/4 c. salad oil
1/2 tsp. celery seed (optional)

Combine all ingredients and blend or beat until smooth. Serve on fruit salad. Yields 1 cup.

Fruit Salad Dressing
1 (15 oz.) can cream of coconut
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted

Combine ingredients, stirring until well mixed. Serve over fruit salad. Yield: about 2 cups.