POPPYSEED DRESSING (for Fruit Salad) (Helen Corbitt)
1-1/2 c sugar
2 t dry mustard
2 t salt
2/3 c vinegar
1-1/2 t onion juice [can use store bought onion juice or make it by blending an onion, then straining it.]
2 c oil (NOT olive oil)
3 T poppy seeds
Mix sugar, mustard, salt and vinegar in saucepan til sugar is dissolved.
Add onion juice and stir thoroughly.
Pour into blender or mixer bowl and add oil slowly, beating constantly til thick.
Add poppy seeds and beat for a few more minutes. Store in cool place.
NOTE: If dressing separates, pour off clear part and start over, adding poppy seed mixture slowly. It will separate only if it gets too hot or too cold.
Makes 3-1/2 cups.
HEAVENLY ORANGE SALAD DRESSING
1 c vegetable oil
6 oz. can frozen Orange Juice
½ c water
½ c rice wine vinegar
2 t basil leaves
Dressing keeps well in refrigerator for a long time.
GOOD SEASONS ITALIAN DRESSING MIX
[makes about 1/2 c mix]
1 T garlic salt
1 T onion powder
1 T sugar
1 T parsley
1 t pepper
1 t basil
1/2 t Thyme
1/4 t Celery salt
1/4 c cider vinegar
2/3 c oil
2T Dry Mix (above recipe)
HIDDEN VALLEY RANCH DRESSING MIX
Makes (42) 1 Tablespoon servings.
15 saltines, blended to powder
2 c dry minced parsley flakes
1/2 c dry minced onion
1T dry dill weed
1/4 c onion salt
1/4 c onion powder
1/4 c garlic salt
1/4 c garlic powder
To blended saltines, add parsley, onions, dill weed and blend again til powdered.
Stir in rest of ingredients.
Store in container with tight-fitting lid at room temperature for 1 year.
BLUE CHEESE WEDGE SALAD DRESSING (Lone Star Steakhouse)
Dash sugar–optional. (Chess doesnt like sugar in it.)
Will be runny. Serve over wedge of lettuce.
BASIC VINAIGRETTE SALAD DRESSING
Makes 1/2 to 2/3 cup dressing which is ample for 6 1-cup servings of tossed greens.
2-3 T vinegar or fresh lemon juice or a combination of both
1/2 t dry mustard or
1 t Dijon mustard (optional)
1/2 t salt;
Freshly ground pepper to taste
6 – 8 T olive oil or vegetable oil or a combination of both
Note: Measurements can be varied to your taste.
Combine vinegar or lemon juice, optional mustard, salt and pepper in a small bowl; whisk until salt has dissolved. Beat in-oil slowly.
OR combine vinegar or lemon juice, salt & pep in a covered jar & shake vigorously til well combined; add oil & shake again.
One clove minced garlic added to the Basic Vinaigrette or any of the variations gives a robust flavor. For just a hint of garlic flavor, crush the clove and add; remove before pouring dressing over greens.
One T minced shallot or green onion is a delicious addition to serve over mixed greens or citrus fruits.
Fresh or dried salad herbs added in proportions you want give an oppor¬tunity to experiment. Fresh minced parsley, chives, celery & mint are some suggestions … start with 1 T.
Add 1/2 t crushed dried Italian herb seasoning or dill weed.
Seeds, especially toasted sesame seeds, are delicious variations in the basic dressing.
Add 1 T toasted sesame seeds with 1t soy sauce to toss with strips of cooked meats or cheese for a whole meal salad.
For a Basic French Dressing, add 1/2 t paprika and 1/2 to 1 t sugar.