Thursday, May 12, 2011

Making: Do-it- yourself Salad Dressings

Most of these homemade dressings will last three to five days in the refrigerator.

This vinaigrette is robust and works with a lettuce salad garnished with antipasto ingredients such as artichoke hearts, olives, chickpeas, red onion, pepperoncini and slices of pepperoni.


Yield: About 1 cup

6 tablespoons virgin olive oil
2 1/2 tablespoons red wine vinegar
2 tablespoons chili sauce
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 1/2 teaspoons minced fresh parsley
1 teaspoon Italian Herb Seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese

• In blender, mix all ingredients until well combined.

The Kansas City Star

I have no idea why the directions to this recipe are so resolute. Could I add the mustard after the heavy cream? Oh, who am I to argue with chemistry that works. This salad dressing is simply decadent. I once served it on a spinach salad. Main entree was gumbo.


Yield: 1 3/4 cups

2 hard-cooked eggs, mashed with a fork while still warm
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 tablespoon Dijon-style mustard
5 tablespoons heavy cream
1/4 cup red wine vinegar

1. One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute.
2. When blended, whisk until smooth.

The Kansas City Star

This curry vinaigrette is wonderful on iceberg lettuce or spinach. The original recipe pairs it with seedless grapes, mandarin oranges and slivered almonds. Also tastes delicious over avocado slices.


Yield: 1 cup

1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce

1. Combine ingredients in lidded jar.
2. Shake well.

The Kansas City Star

This dressing is excellent on any type of spring lettuce salad starring fruit.


Yield: About 1 cup

1/3 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons grated onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar

1. Combine sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and oil in blender.
2. Gradually add vinegar until dressing is moderately thick.

The Kansas City Star

Since there are so few ingredients, be sure to buy the best raspberry vinegar and jam you can afford.


Yield: About 3/4 cup

2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil

1. Combine vinegar and jam in blender or small bowl.
2. Add oil in a thin stream, blending well.

The Kansas City Star

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