|
|
 |
Reply
| | From:  KellyJo™1 (Original Message) | Sent: 5/13/2003 8:40 PM |
I posted a new discussion here for all of us because I have started this new thing, of making my own salad dressings. I have a great one that I will post here soon for all of you it is Italian Dressing. So go ahead, post some more for me (and all the rest of you) to try!!! |
|
 First
Previous
2-9 of 9
Next
Last
|
Reply
| | (1 recommendation so far) | Message 2 of 9 in Discussion |
|
Italian Dressing
1 Cup olive oil
1/4 c. lemon juice or wine (I use red wine)
1/4 vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp dry mustard
1/2 tsp onion salt
1/2 tsp paprika
1/2 tsp oregano
1/8 tsp thyme
2 cloves of garlic-crushed
Mix all the above ingredients well, and refrigerate for at least 2 hours before using.
This is sooooo good!!
|
|
Reply
| | | From: Shëryl | Sent: 5/26/2003 2:16 PM |
Sounds pretty good Kelly Jo. I use a lot of oil and vinegar on my salads but they never seem to taste like the oild and vinegar you get in a restaurant. After reading your recipe, I'm wondering if it's because I don't use Olive Oil. Perhaps that's the secret to better tasting dressing. I think I'll have to try it and see if it makes a difference, along with your recipe. Sheryl |
|
Reply
| |
Classic Raspberry Vinaigrette So easy to make and so absolutely wonderful tasting! 1/2 cup raspberry vinegar
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup. |
|
Reply
| |
THOUSAND ISLAND DRESSING "This tangy dressing keeps a few days when chilled, and is also great for turkey sandwiches, coleslaw and deviled eggs." 1 1/4 cups mayonnaise
1/3 cup bottled chili sauce
1/4 cup chopped drained pimiento
1 large hard-boiled egg, shelled, finely chopped
3 tablespoons finely chopped dill pickle
2 tablespoons Dijon mustard
2 tablespoons drained capers
2 tablespoons chopped green onion
Hot pepper sauce Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) |
|
Reply
| |
Salsa Vinaigrette
(for Taco Salad) 1 large garlic clove, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice [we use lime juice]
1/2 teaspoon ground cumin
1 large jalapeño, seeded, chopped (wear rubber gloves)
1/2 cup plus 2 tablespoons olive oil
1 cup chopped, seeded tomato
1/2 cup loosely packed fresh coriander In a blender [or food processor] blend together the garlic, vinegar, lemon [or lime] juice, cumin, and salt and [freshly ground] black pepper to taste. With the motor running, add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, jalapeño and coriander and blend the vinaigrette until it is smooth.
|
|
Reply
| | | From: Vicki· | Sent: 6/15/2003 2:41 PM |
Kelly jo, I know you said dressings for greens, but here is a few for fruit. crandberry orange fruit dressing: 1 8oz vainilla yogurt, 2/3 cup cranberry orange sauce, 1/4 teaspoon lemon juice. blend well serve with fresh fruit like apple wedges, banana slices or grapes. or try this, 1 small bottle of marshmello cream, 1 8 oz pkg of cream cheese softened, mix well and serve with fruit, apples are great, or mellons. vicki |
|
Reply
| |
Bumping this up for some new recipes, if anyone has any out ther for anything. Fruits, you name it, they all count!!! I am in love with all salads these days! And love to make my own dressings/sauces for them. |
|
|
First
Previous
2-9 of 9
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Recipes