SALAD DRESSING WITHOUT MEAT/SEAFOOD
Dad's House Salad Dressing
about 1 minutes. Add Gorgonzola cheese but do not process. Refrigerate
3/4 c. extra virgin olive oil
1 small onion, minced
1/4 c. Balsamic vinegar
1 T. heavy whipping cream
4 oz. crumbled Gorgonzola cheese
Place first four salad dressing ingredients in food processor and process for
until ready to serve. Makes about 1 3/4 c.
Easy Salad Dressing
2 garlic cloves
1/2 c. cider vinegar
1 1/2 c. extra virgin olive oil
In food processor, add all ingredients. Process until smooth. Makes 2 c.
Linda's French Salad Dressing
1 medium white onion, finely chopped
2 garlic cloves, finely chopped
1/2 c. white sugar
3/4 c. plain tomato sauce
1/4 c. extra virgin olive oil
4 t. low sodium soy sauce
3/4 c. cider vinegar
Add all ingredients to 1 quart jar. Shake well before using. Keep
refrigerated.
Dorothy's Salad Dressing
1 T. white onion, chopped
1 garlic clove, chopped
1/2 c. plain tomato sauce or 1 c. fresh tomatoes, chopped
1/2 c. extra virgin olive oil
1 c. rice vinegar
2/3 c. white sugar
1 t. French's yellow mustard
2 t. paprika
1 t. celery leaves, chopped
Can mix with spoon or process in food processor. Refrigerate. Makes 3 c.
Celery Seed Dressing
1 c. white sugar
2 t. French's yellow mustard
2 t. celery seed
2 T. white onion, minced
2 c. extra virgin olive oil
1 c. cider vinegar
Add all ingredients to large bowl. Mix well. Pour into large jar. Shake well
before each use. Makes 4 1/2 c.
** 20
Celery Seed Salad Dressing
5 c. light agave syrup
8 t. white onion, minced
10 t. celery seed
8 t. paprika
2 1/2 c. Westbrae unsweetened catsup
7 1/2 c. extra virgin olive oil
2 c. white vinegar
Add all ingredients to large bowl. Mix well. Pour into large jar. Shake well
before each use. Makes 10 c.
Herb and Cheese Dressing
3/4 c. extra virgin olive oil
1/4 c. cider vinegar
1/4 c. or 1 oz. Romano cheese, grated
2 T. red onion, minced
1 t. white sugar
1 t. oregano
1 t. basil
Combine all ingredients in large jar. Cover and shake well. Makes 1 1/4 c.
Blue Cheese Dressing
1 c. low fat mayonnaise
3/4 c. buttermilk
1/2 t. white sugar
1 c. or 4 oz. blue cheese, crumbled
2 t. cider or white vinegar
In medium bowl, mix mayonnaise and buttermilk until of a pourable
consistency. Stir in fructose, blue cheese and vinegar. Mix until blended.
Refrigerate in covered jar until ready to serve. Makes 2 c.
Italian Dressing
1 garlic clove
1 t. clover or wild flower honey
1 t. French's yellow mustard
1 T. lemon juice
2 T. extra virgin olive oil
1 t. fresh mint, chopped
In food processor, add all ingredients. Process until smooth. Serves 1.
Dorothy's Salad Dressing
2 egg yolks, slightly beaten
2 T. apple cider vinegar
2 T. water
1 t. French's yellow mustard
12 small marshmallows, cut in half
1 t. white sugar
In medium bowl, combine all ingredients. Pour into salad dressing bottle
or jar. Refrigerate. Makes about 2/3 c.
Gourmet Dressing
1/2 c. red wine or tarragon vinegar
1 1/2 t. celery salt
1 1/2 t. chicken bouillon
1/2 t. French's yellow mustard
1 T. lemon juice
1 1/2 c. extra virgin olive oil
Add first five ingredients to blender or food processor. Blend until well
combined. Gradually add oil. Makes 1 pint.
Creamy Garlic Dressing
1/4 c. low fat mayonnaise
2 t. lemon juice
1 small garlic clove, minced
1/4 t. Dijon mustard
14. t. Teriyaki sauce
Mix in ingredients in small bowl. Makes about 1/3 c.
Helen's French Salad Dressing
1 1/2 large white onions, minced
3 garlic cloves, minced
1 3/4 c. white sugar
1/2 c. Westbrae unsweetened catsup
1 T. salt
3 T. paprika
3 T. Worcestershire sauce
1 1/2 c. apple cider vinegar
1 c. tomato juice
2 1/2 c. extra virgin olive oil
Mix well. Can process in food processor. Keep refrigerated. Makes 1/2 gal.
Creamy Tart French Dressing
1 c. low fat mayonnaise
1/4 c. extra virgin olive oil
1/4 c. red wine vinegar
1 T. French's yellow mustard
1 small garlic clove, minced
1 1/2 T. white sugar
1 T. paprika
In food processor, add mayonnaise. With motor running, slowly add oil.
Process for 1 or 2 minutes until well combined. Add remaining ingredients
and process until well combined. Place in covered container and refrigerate.
Makes aout 1 1/3 c.
Dijon Mustard Dressing
3 T. white vinegar
3 T. Digon mustard
1/4 c. extra virgin olive oil
1/2 c. low fat milk
1 T. parsley, minced
1 t. white sugar
Place vinegar and Dijon mustard in blender. Cover and blend on medium
speed 20 seconds or until well mixed. With blender running, slowly pour in
oil. With blender running, slowly pour in milk. Add parsley and fructose.
Blend for another 20 seconds or until well mixed. Cover and refrigerate.
Makes about 1 3/4 c.
** 10
Asian Ginger Salad Dressing
1/2 oz. ginger root, peeled, minced
1/4 c. white onion, minced
3/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
1/2 c. low sodium soy sauce
1 t. tomato paste
2 T. lemon juice
1 t. garlic, minced
1/2 c. water
Combine all ingredients in food processor. Combine until smooth. Makes
about 2 1/4 c.
Gibson Salad Dressing
1/2 c. low fat mayonnaise
1 T. 80 proof gin
1 t. vermouth
8 to 10 cocktail onions, drained, thinly sliced, about 2 T.
In small bowl, whisk together mayonnaise, gin and vermouth until
flavors to blend. Makes about 1/2 c.
Thousand Island Dressing
1/2 c. low fat mayonnaise
1/4 c. reduced fat sour cream
1/4 c. medium or spicy chunky salsa
2 T. dill pickle relish
2 T. balsamic vinegar
1 T. tomato paste
Whisk all ingredients in medium bowl until blended. Refrigerate until ready
to serve. Makes 1 c. Serves 16.
Soy Lemon Dressing
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 1/2 T. low sodium soy sauce
1 T. tarragon
1 T. chives
1 T. basil
Add all ingredients to bottle. Shake well. Refrigerate for 1 hour or longer
for flavors to blend. Makes about 2/3 c.
Spanish Salad Dressing
1/3 c. extra virgin olive oil
2 T. lemon juice
2 T. red wine vinegar
1 garlic clove, minced
1/4 t. Tabasco sauce
1/2 t. turmeric
1/4 t. white sugar
Combine all ingredients in a medium bowl or in a jar with a tight lid. Stir
or shake well. Let stand an hour for flavors to blend. Stir or shake again
before serving. Pour over your choice of salad greens. Makes about 3/4 c.
Green Mayonnaise Salad Dressing
1/4 c. extra virgin olive oil
1/4 c. loosely packed watercress leaves
1/4 c. loosely packed parsley leaves
2 T. apple cider vinegar
1 t. tarragon leaves
1 t. white sugar
1 t. French's yellow mustard
2 eggs, whites only
3/4 c. extra virgin olive oil
In blender on medium speed, blend all ingredients, except last ingredient.
Then slowly add last ingredient. Continue blending until well mixed and
thickened.
Basic Italian Salad Dressing
2/3 c. extra virgin olive oil
2 T. lemon juice
4 T. white wine vinegar
2 T. fresh parsley, rinsed, chopped
2 garlic cloves, minced
1 t. fresh basil, rinsed, chopped
pinch of oregano
Mix well. Refrigerate for 1 hour or longer to allow flavors to develop.
Serve over your choice of greens. Makes 1 c.
Caesar Salad Dressing
5 garlic cloves, thinly sliced
4 anchovy filets, minced
2 t. Dijon mustard
2/3 c. fresh lemon juice
1/3 c. extra virgin olive oil
1/4 c. freshly grated Parmesan cheese
Mix well. Refrigerate for 1 hour or longer to allow flavors to develop.
Serve over your choice of greens. Makes 1 1/4 c.
Fresh Tomato Salad Dressing
2 garlic cloves, finely chopped
1 shallot or small onion, finely chopped
2 T. red wine vinegar
5 T. extra virgin olive oil
2 t. balsamic vinegar
1/4 c. fresh basil, chopped or 1 T. dried basil
1/2 c. tomatoes, chopped
In a medium bowl, combine all ingredients. Mix well. Refrigerate for 1
hour or longer for flavors to develop. Serve over your choice of greens.
Makes 1 c.
Honey Mustard Salad Dressing
1/3 c. French's honey mustard
1/3 c. extra virgin olive oil
2 T. red wine vinegar
2 T. water
Mix well. Refrigerate for 1 hour or longer to allow flavors to develop.
Serve over your choice of greens. Makes 1 c.