Jul 26

Summer is for Salad Dressing

2017 at 6:58 am   |   by Janelle Bradshaw Filed under Homemaking | Recipes

A little-known fact about me is that I actually like salad. In fact, I make salads all summer long. Now, I may be a teeny-weeny bit picky about veggie toppings. I don’t eat tomatoes or asparagus. I only eat carrots if they are NOT cooked and broccoli if it IS cooked. I won’t touch cauliflower with a ten-foot pole, but give me cucumbers and peppers all day long. However, if we are being honest here, the main reason salads dominate my dinner menu every summer is for the dressing. And the bacon. And the cheese and the homemade croutons. But back to dressing. We girltalkers have a few go-to salad dressing recipes that are too good to keep to ourselves. I’ve become such a homemade dressing snob that I can’t eat store bought dressing anymore. Take a look at these yummy recipes and join me in my summer of salad eating. You’re welcome!

Thousand Island Dressing:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon white vinegar

2 teaspoons sugar

2 teaspoons sweet pickle relish

1 teaspoon white onion, finely minced

1/8 teaspoon salt

1 dash black pepper

Combine all of the ingredients in a small bowl. Stir well.

Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Greek Salad Dressing:

2 cloves garlic, minced

1 teaspoon dried Greek oregano

2 tablespoon peperoncini juice

1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1/2 cup good olive oil

Whisk together all dressing ingredients. Chill in fridge for a couple of hours before using to blend flavors.

Spinach Salad Dressing:

½ of small-med onion

½ cup cider vinegar

½ cup sugar

1/3 cup catsup

1 cup oil

2 tsp. Worcestershire sauce

In blender place the onion, vinegar and sugar. Blend until the onion is pulverized. Add the remaining ingredients and blend thoroughly. Refrigerate.

Greg’s Special Dressing

1 qt. mayonnaise

3 t. lemon juice

4 T. cracked black pepper

2/3 c. water

1 t. A-1 sauce

10 drops L & P Worcestershire

5 drops Tabasco sauce

½ t. dry mustard

1 T. garlic powder

½ c. Parmesan cheese

2 T. granulated sugar

2 T. chopped parsley

Mix together all dressing ingredients. Chill in fridge for a few hours before using to blend flavors.

Morton’s Blue Cheese Dressing:

2 cups mayonnaise

1 cup sour cream

2 tablespoons sour cream

1/4 cup buttermilk

1 teaspoon Durkee’s sauce (sold in the condiment aisle or with the dressings)

1/2 teaspoon seasoned salt

7 ounces blue cheese, crumbled (about 1.5 C)

salt and pepper

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed. Season to taste with salt and freshly ground black pepper and whisk again. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least a day and up to four days.