Homemade Dressings and Vinaigrettes

Homemade Salad Dressings
I prefer to make my own dressings. They have so much more flavor than commercial dressings, (you can make them lower fat by choosing low fat versions of sour cream, milk, mayo, etc. I don't prefer these as alot of these have preservatives in them.) I keep adding to this list as I find more recipes to make!

I also prefer Sunflower oil to Vegetable, and I never use Canola.

Homemade versions do not last as long as store bought since they don't have preservatives. These can be refrigerated for 2 weeks.

Zippy Salad Dressing
3/4 cup favorite oil
1/2 cup vinegar (any kind)
1/2 cup sugar (For a more tart version reduce or leave out)
1 Tbs minced onion
1 clove garlic, minced
1/2 tsp prepared mustard
1/4 tsp salt
1/2 cup catsup
1 tsp celery seed
1/4 cup water
dash Worcestershire sauce.
Combine in food processor or blender for a few seconds. Cover tightly and refrigerate.

Zippier Salad Dressing
1/2 cup tomato juice
2 Tbs vinegar or lemon juice
1 Tbs finely chopped onion
dash of black pepper
1/2 cup chopped green bell pepper
1 Tbs chopped parsley
1 Tbs prepared Horseradish
1 clove Garlic, minced
Shake in jar for a few seconds.
Cover tightly. Refrigerate.

French Dressing
1 cup favorite oil
2/3 cup ketchup
1/4 cup sugar
Juice of l lemon
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1/2 cup wine vinegar (or less)
1 clove garlic minced
Mix all ingredients
Cover tightly and Refrigerate.

Blue Cheese
1/4 lb. Blue cheese
1 small onion, grated
Juice of 2 lemons
2 cups sour cream
1/2 cup mayonnaise
salt
pepper
Mix all ingredients in blender.
For chunky dressing...mix 1/2 of the cheese with the ingred. in blender, then add the remainder of the crumbled cheese at the end.

Herb Dressing
1 egg
1 Tbs white vinegar
2 tsp Dijon mustard
1 small garlic clove, halved
3/4 tsp salt
1/2 tsp each dried thyme,
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp celery salt
1/4 tsp ground white pepper
1/2 cup favorite oil
1 cup buttermilk
2 cups mayonnaise
1 tsp dill seed
Combine everything in blender till smooth.
Cover tightly and refrigerate

Lemon-Leek Salad Dressing
1/2 cup olive oil
3 Tbs white wine vinegar
3 Tbs fresh lemon juice
1 medium leek, white part only, cleaned thoroughly and finely chopped
1 egg
1 Tbs chopped shallot
1 Tbs Dijon-style mustard
1 tsp dried tarragon, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
Whisk in bowl. Chill for several hours before serving.

CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)
1/2 cup young chrysanthemum leaves or tips
2 green onions, including some of the tops, sliced
1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
1/4 tsp. grated lemon peel
1/3 cup lemon juice
1 tsp. each sugar and salt
1/4 tsp. freshly ground pepper
1 tsp. capers, drained
2 med. sized cloves garlic
1 egg
1 1/2 cups salad oil
Place chrysanthemum leaves and other ingred. in blender. Blend until smooth,
slowing pour in oil. Turn motor on and off to incorporated all of oil.
Chill, covered in refrigerator. Makes 2 1/2 cups.

SPICY LEMON DRESSING (from Sunset Magazine)
2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning
Shake in jar or stir well. Allow to stand at room temperature for at least
1 hour to allow flavors to mellow before serving. Cover and refrigerate
for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.
In addition to salad greens, this dressing is also good on cold,
cooked Bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green beans
or cauliflower.

VINAIGRETTE FOR LINGUINE PRIMAVERA SALAD
(the salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, Chinese peas, red bell pepper...
use what you have on hand).
Makes 3/4 cup dressing..
1/2 cup plus 1 Tbs. light olive oil
3 Tbs. plus 1 tsp. white wine vinegar
1/2 tsp. salt
freshly ground pepper

PARMESAN HERB DRESSING (Spice Islands Cookbook)
Serve on cooked, artichokes, cauliflower, string beans, asparagus or lettuce.
Good with hot vegetables too.
This recipe uses bottled herbs from Spice Island, but you could modify it
to use fresh garlic, etc.
1 egg
1 tsp. Beau Monde Seasoning
1/4 tsp. garlic powder (or 1 clove crushed fresh garlic)
1/4 tsp. onion powder (or 1 tsp. finely minced fresh onion)
1/4 tsp. paprika
1/4 tsp. black pepper
1/4 cup Tarragon White Wine Vinegar
1/4 cup grated Parmesan cheese
1 cup olive oil
1/2 tsp. Salad Herbs (or an assortment of finely chopped fresh herbs such as
tarragon, basil and lemon thyme)
Whirl ingred. in blender, adding oil a little at a time. Continue beating
until thick and very smooth. Chill for flavors to develop. Makes 2 cups.

FRUIT SALAD DRESSING
The fruit base:
2 eggs, beaten light
1 Tbs. flour
2/3 cup sugar
Juice of 1 lemon
Juice of 1 orange
1 cup pineapple juice
Combine eggs, flour and sugar. Add fruit juices and mix, cook in double
boiler stirring constantly until thick. Cool. Store the fruit base in
in glass in refrigerator for up to 2 weeks.
When you are ready to add the dressing to your fruit salad, fold in
one cup of whipped cream to the fruit base.
This is good on chopped apple salad with walnuts and chopped celery or
on any assortment of mixed fruits.

COLE SLAW DRESSING
1 cup sour cream
add 2 Tbs. granulated white sugar
stir in 2 Tbs. white vinegar
Salt and pepper
Add to shredded cabbage slaw.

RASPBERRY VINAIGRETTE
1/2 cup olive oil or vegetable oil
1/2 cup raspberry balsamic vinegar
1/4 cup white sugar
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp black pepper
Combine all ingredients in a jar and shake until well combined. Enjoy with Spinach Salad and strawberrys.