Fresh Homemade Salad Dressing: Post Your Fave!

[Deanna]

I've been making my own salad dressings for quite some time, but every now and then a good sale at the grocery store tempts me to Buy 1 Get 1 Free. However, as soon as I get the stuff home, I'm sorry I bought it. I just gave away three new bottles and have vowed never to buy the junk again!

Please share your favorite salad dressing recipe. I'm looking for all kinds...vinaigrette, creamy, whatever!

P.S. I hope you're not getting tired of my "Post Your Fave" posts...I'm really getting some GREAT input from them!

Deanna

[Laura B]

OK. You did not mention whether you wanted light dressings or not. Since I have only made my own dressing a couple of times (not counting when I just drizzle lemon juice and balsamic vinegar over my salad - love that), I don't have much to offer. The one recipe I have made is SO HIGH in fat. It is, however, worth every calorie for a special meal. ;) It is from The French Laundry Cookbook, and it is truly excellent. I served it at a dinner party and got raves.

* Exported from MasterCook *

Staff Dressing

Recipe By :Thomas Keller
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon garlic -- chopped
1 1/2 teaspoons shallots -- chopped
2 tablespoons dijon mustard -- plus 1 teaspoon
1/4 cup balsamic vinegar
1 large egg yolk
2 cups canola oil
kosher salt
freshly ground black pepper

Place the garlic, shallots, mustard, and vinegar in a blender and blend until well combined.

Add the egg yolk and blend again.

With the machine running, slowly drizzle in the oil until the dressing is thick and emulsified.

Season to taste with salt and black pepper.

You can refridgerate it in a covered container for 1 week.

Source:
"The French Laundry Cookbook"
Yield:
"2 cups"

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Per Serving: 248 Calories; 28g Fat (98.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 24mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[KValley]

Deanna,

No, I'm not tired of your "post your fave" questions! I learn so much, so keep asking :)

My favorite homemade dressing is a simple one of my own concoction- I don't measure, just eyeball:

Extra-virgin olive oil
balsamic vinegar
minced garlic
minced shallot
kosher salt
fresh ground pepper

combine and whisk!

Cheers,

Julie

[SandyM]

I had a fabulous vinaigrette dressing at our cafeteria the other day, of all places - oil, vinegar, cilantro, parsley, whirred in a blender, salt and pepper to taste. Sounds obscenely simple, but it was fabulous on a mixed greens salad.

I personally would probably toss in a few cloves of garlic to kick it up a notch!:cool:

[BlueMoose]

We've been to a restaurant called Old Chicago a couple of times that has a really good fat free Tomato-Basil Dressing . Does anyone have a recipe for something like that?

TIA,
Chrisi :)

[emilycat]

I stole this combination from Gail, but here goes... :)
I make it so that it serves two -- I love it; I make it ALL the time.

Lemon Vinaigrette

Juice of one lemon (no weenie squeezing here, all of it!)
1 t. olive oil
pinch of sugar
pinch of salt
1 garlic clove, minced
dash Greek oregano
dash black pepper

[claire797]

I like to make buttermilk dressing using buttermilk, fat free mayo and whatever herbs I can scrounge up.


1/2 cup fat free mayonaisse
1/2 cup buttermilk
dash salt
dash onion powder
dash of Italian seasoning

You can also add a little bit of vinegar if you like.

[ElinorC]

Here's one we like a lot:


* Exported from MasterCook *

Honey-Poppy Seed Vinaigrette

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon poppy seeds

1. Whisk together all the ingredients.

Yield: 16 servings


Per Serving (excluding unknown items): 42 Calories; 4g Fat (73.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

[boisewinesnob]

You have all posted some dressings that sound delicious! I will have to try them out.
I have one particular dressing/salad that I make all the time. It's from "The Wine Lover's Cookbook" that I've had for a couple years. In fact, I just made this salad last night!
Mixed Greens with Thyme-Scented Goat Cheese Cakes and Balsamic-Dijon Vinaigrette:
8 oz fresh goat cheese
2 T olive oil
3 t chopped fresh thyme
1/4 c plain bread crumbs
1 t dried thyme
1/8 t crushed black pepper
1/8 t kosher salt
1/4 c balsamic vinegar
1 t Dijon mustard
3/4 c olive oil
kosher salt and freshly ground black pepper
12 oz mixed salad greens

Form 12 small rounds of goat cheese and put in a small, low-rimmed glass dish. Top with olive oil (2T) and chopped fresh thyme and let sit for 1 hour, refrigerated.
In a small mixing bowl, combine bread crumbs, dried thyme, 1/8 t pepper, and 1/8 t salt. Coat goat cheese rounds with bread crumb mixture on top and bottom.
In another small mixing bowl, add vinegar and mustard and whisk thoroughly. Slowly drizzle in olive oil (remaining) while whisking. Season to taste and reserve.
Preheat oven to 350 degrees. Place goat cheese rounds on a baking sheet and bake for 15 minutes, until golden brown. Remove with a spatula.
To serve, place salad greens in a large bowl. Combine with vinaigrette and mix thoroughly. Divide salad evenly on 6 salad plates and top with 2 goat cheese cakes per plate. Garnish with edible flowers (optional).

I usually cut the dressing in half, and it still is plenty! This recipe started my love affair with goat cheese.....what a gem.
Julie, this sounds similar to the dressing you make.
Suzy

[Jewel]

OK, I know this sounds WAY simple, but this is it...2/3 cup Balsamic Vinegar, 1/3 cup lemon juice, 1-2 TBS Olive Oil to help it stick to the greens. Totally refreshing! :D

[LGBurns]

Okay, this one isn't low-fat but it is so flavorful you can use just a small amount. It's my absolute favorite and I make it all the time (I have some in my refrigerator right now). I got this recipe from my mom and I don't know the original source so I call it:

Mom's Garlicky Dressing

In food processor:
Mince one medium - large clove garlic (I use two. What can I say? I love garlic)

Add:
1 1/2 cups oil (I use half canola, half extra virgin olive oil)
1/2 cup red wine vinegar
2 T dijon
Kosher salt & fresh ground pepper to taste.

Blend until smooth. Let sit for several hours. (This is key. The dressing will be bland if the flavors aren't allowed to meld).

This dressing is particularly good on red lettuce with thinly sliced red onions & feta cheese. Just be sure to stay away from anyone who hasn't also eaten it for a couple days after. ;)

[Little Bit]

Here's a recipe that I like for unpredictably sized crowds. I can't remember if I've posted this one before or not, but I do like the dressing, with or without the mayo.
It's a fruit salad with a dressing made from fruit juice, cornstarch, sugar and mayonnaise. (If you hate mayo, like a friend of mine, you CAN leave it out, just make more of the fruit juice/cornstarch mixture.)

What I really like to do with this recipe, is make the dressing from the pineapple juice a day or two before I need the salad, and then when I'm ready to serve, mix up just enough salad to serve the crowd at hand. The flavors mingle nicely if you let it sit for a few hours, or even overnight, but I do like the flexibility of controlling the amount of salad I wind up with. The recipe exactly as given is great, but huge. Also please note that kids aren't wild about it, but 'grown ups' adore it. I think the combination of mint and toasted pecans must be what gives it a more sophisticated flavor than the kids will enjoy. You can add or substitute other fruits to take advantage of what is available fresh. I've made it with strawberries and blueberries, and something tells me that blackberries or raspberries would be divine!


20 oz can pineapple chunks (drain and reserve juice for the dressing, see below)
2 quarts apples, sliced
2 cups green grapes
1 1/4 cups toasted chopped pecans
1 cup celery chopped
1/4 cup fresh chopped parsley
1/4 cup fresh chopped mint

Dressing for the fruit salad:

Juice from the pineapple chunks
1/4 cup butter, melted
1 tablespoon butter
2 tablespoons cornstarch
1 cup mayonnaise

dissolve the cornstarch in the pineapple juice, lemon juice and melted butter. Cook over gentle heat until thickened. Cool completely and chill and then mix with one cup mayonnaise.

You can make the dressing the day before you intend to serve the salad, but mix whole thing together the same day you intend to serve it. I tend to vary the fruits involved, enjoying whatever is available: strawberries and blueberries are especially nice. I'd try it with blackberries or raspberries if I had access to a few bushes of fresh berries.

You can leave out the fresh chopped mint and parsley if you prefer, but they give it a wonderful flavor.

[Deanna]

Aaaah! I knew you guys wouldn't let me down! Looks like the simplest combinations can yield the best flavors!

Laura B, one of our "family" favorites is definitely not low fat. Not even close. I wish there was a way to lighten it, but I'm at a loss. I'll post it here (RC's House Salad Dressing) and if anyone has any ideas, let me know!

I also have a few salads with dressing recipes that I make from time to time, and I think the dressings alone would be good to make up and have on hand for a "quick" salad. (You know when you get home from work you don't always have time to whip up a salad dressing!) Here are a few.

And thanks, everybody for your input. Those simple lemon-vinegar-oil-seasoning recipes actually could be thrown together in just minutes after work!


* Exported from MasterCook *

R.C.'s House Salad Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Salads and Dressings
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup -- 10 3/4-ounce, undiluted
1 1/3 cups vegetable oil
2 cups vinegar -- (scant)
2 tablespoons salt
1 tablespoon chopped garlic
1/4 cup chopped onion
6 tablespoons sugar

Combine all ingredients in a blender; process until smooth. Refrigerate until ready to use. Stir or shake before using.

Source:
"Raymond C. Van Noy III, R.C.'s Restaurant"
Yield:
"1 quart"

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Per serving: 3125 Calories (kcal); 295g Total Fat; (81% calories from fat); 5g Protein; 143g Carbohydrate; 0mg Cholesterol; 14189mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 59 Fat; 7 Other Carbohydrates

Serving Ideas : For blue cheese dressing, just add crumbled blue cheese, to taste, to your salad.

NOTES : R.C.'s Restaurant and Lounge in Martin City, Kansas has served its House Salad Dressing many years. Debbie Capell of Lee's Summit requested a recipe for the dressing and the bleu cheese option. Raymond C. Van Noy III said the dressing recipe was developed by Chicken Betty Lucas, well-known in Kansas City restaurant circles and who also worked at R.C.'s Restaurant for many years before retiring. (The Kansas City Star)
Nutr. Assoc. : 0 0 0 0 0 0 0



* Exported from MasterCook *

Caesar Salad (little Debbie's)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings Tried & True


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce
4 cloves garlic -- or less, to taste
1/2 cup olive oil
3/4 teaspoon salt
1 teaspoon dry mustard -- or less, to taste
1 tablespoon vinegar
1/4 teaspoon pepper -- freshly ground
1 1/2 teaspoons Worcestershire sauce
6 Anchovy fillets -- drained and chopped, optional
1 whole egg
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 cup blue cheese, crumbled -- or Feta cheese
1 cup Croutons -- Caesar Salad style

Wash, drain and dry romaine lettuce. Tear off leaves from ribs and into bite size pieces. Put into a plastic bag and refrigerate several hours until crisp and cold.

Combine chopped garlic, salad oil, salt, mustard, vinegar, pepper, Worcestershire and anchovies. Shake well and refrigerate several hours.

Boil 2" water. Turn off, drop egg in for 1-3 minutes, pull out, cool, crack in bowl. Add lemon juice, then add to the salad oil mixture. Shake well. Pour over romaine, toss well. Add cheeses, toss well. Sprinkle croutons over top and serve.

Description:
"WW Points = 9.5 (with or without egg)"

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Per serving: 377 Calories (kcal); 33g Total Fat; (76% calories from fat); 10g Protein; 13g Carbohydrate; 60mg Cholesterol; 885mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Greek Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings Tried & True


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 clove garlic -- coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper
1/4 cup olive oil
1 teaspoon anchovy paste -- (or 2 chopped anchovy filets)
Salad:
1 head iceberg lettuce
1/4 cup black olives
4 ounces feta cheese
1 whole tomato -- diced

To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Process until blended. Continuing to process, gradually add the oil, drop by drop at first, then in a thin steady stream. The dressing will thicken. Continuing to process, add the anchovy paste. Taste and add more salt, if needed.

The dressing can be used right away or covered and left at rom temperature. If making the dressing more than 1 day ahead, cover and refrigerate.

To assemble salad, toss all ingredients including dressing in a large bowl just before serving.

Source:
"Unknown, Bulletin Board Posting"

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Per serving: 232 Calories (kcal); 21g Total Fat; (78% calories from fat); 6g Protein; 7g Carbohydrate; 25mg Cholesterol; 539mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Honey Dijon Salad Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads and Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon onion -- minced

Puree first four ingredients in blender. Pour into bowl and stir in onion. Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Source:
"Bon Appetit Barbeque, Special Edition Volume 5, 1993"

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Per serving: 2219 Calories (kcal); 219g Total Fat; (86% calories from fat); 2g Protein; 76g Carbohydrate; 0mg Cholesterol; 380mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 5 Other Carbohydrates

NOTES : This is a very sweet dressing. Good in salads containing fruit, especially oranges.
Nutr. Assoc. : 0 0 0 0 0



* Exported from MasterCook *

Orange-Almond Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Recipes Salads and Dressings
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11-ounce can Mandarin oranges -- drained
1 bunch Romaine, Boston or Leaf Lettuce -- torn
1/2 red onion -- sliced
1/4 cup slivered almonds -- toasted
Dressing
1/2 cup salad oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon grated onion

Combine oranges, lettuce, red onion, and almonds. Pour dressing over and toss.

For Dressing: shake ingredients together in a jar. Refrigerate one hour before serving.


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Per serving: 255 Calories (kcal); 22g Total Fat; (72% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat; 1/2 Other Carbohydrates

Serving Ideas : May add diced cooked chicken and serve as a main dish salad.


Nutr. Assoc. : 0 1280 0 0 0 0 0 0 0 0 0 0

[Deanna]

Me again...couple of things. First, all of the recipes in my post above are "tried and true" favorites.

Also, I'm posting (below) a CL Blue Cheese Dressing recipe from '93. Has anyone tried it? I have not...yet!

And lastly, I thought I'd post the salad/dressing recipe I made last week to go with our beef brisquet/mashed potatoes/gravy dinner. It was very good and definitely a repeater.


* Exported from MasterCook *

Blue Cheese Dressing (CL)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Salads and Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces plain low-fat yogurt
3/4 cup nonfat buttermilk
2 ounces crumbled blue cheese -- (1/2 cup)
1 teaspoon cider vinegar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 small clove garlic -- crushed

Spoon yogurt onto several layers of heavy-duty paper towels. Spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl, using a rubber spatula. Add buttermilk and remaining ingredients; stir well. Cover and chill. Serve over mixed salad greens. Serving size = 1 Tbl.

Source:
"Cooking Light Magazine, Mar/Apr '93"
Yield:
"1 1/2 cups"

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Per serving: 18 Calories (kcal); 1g Total Fat; (45% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0


Organic Baby Greens with Apple, Toasted Walnuts, Scallions and Honey Mustard Vinaigrette
Serves 6-8

For salad:
6 to 8 ounces baby greens, rinsed and dried
2 tart apples, cored and cut up
1 cup toasted walnut pieces

For Dressing:
2 tablespoon extra virgin olive oil
1 tablespoon minced fresh garlic
1 cup minced scallions, (use 1/3 of the greens)
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoon honey
1/3 cup safflower oil
1 teaspoon fresh minced oregano
salt and pepper to taste

[AZLorena]

I am not sure who sent me this recipe....I thought my mom sent it to me, but she says that she didn't. I haven't even tried it yet, but it sure does look yummy. If anyone tries it, let me know how it is. Don't be put of by the fat grams. I just don't know how many servings that it makes.


* Exported from MasterCook *

Champagne Vinaigrette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
1 teaspoon cornstarch
1/4 cup champagne
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

dissolve cornstarch in water

combine all ingredients in blender and mix well

Description:
"Mom sent this recipe to me."

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Per Serving (excluding unknown items): 300 Calories; 27g Fat (93.2% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1070mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

[Deanna]

Oh, Lorena! That one looks like a Friday night project...I see it only takes 1/4 cup of champagne and we wouldn't want the rest of the bottle to go to waste, now, would we???

THANKS for sharing!

[AZLorena]

I should say NOT!!! Never waste champagne....

Lorena

[AZLorena]

Deanna,

I just made that champagne vinaigrette. IT WAS TERRIBLE!!! It went straight down the drain. So, anyone that may have gotten excited by this recipe, don't bother making it. Oh well, I guess I will have to drink the rest of the champagne. Pity.

Lorena

[Laura B]

I forgot about this one! This is just like the dressing served in Japanese steak houses. It is one of the only dressings my husband will eat (he usually eats his salad naked :rolleyes: ).

* Exported from MasterCook *

Japanese Ginger Salad Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small clove garlic -- minced
2 tablespoons onion -- minced
1/4 cup carrot -- grated
1 1/2 tablespoons fresh ginger root -- grated peeled
1/4 teaspoon mustard powder
1 teaspoon soy sauce, Tamari
1 teaspoon apple cider or juice
1/2 teaspoon sesame oil
1/2 cup vegetable oil
1/4 cup rice vinegar
salt and pepper -- to taste

In a food processor, whirl the garlic, onion, carrot, and ginger for about 30 seconds. Add remaining ingredients, except salt and pepper, and process until thickened. Stir in salt and pepper to taste.

Description:
"The secret dressing of Japanese steak houses!"
Yield:
"1 cup"

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Per Serving (excluding unknown items): 171 Calories; 19g Fat (95.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : This is the closest thing I've found to the secret ginger dressing served in Japanese steak houses.

Will keep 4 to 5 days in a tightly sealed container in the refrigerator.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Deanna]

Darn it, Lorena! I was so looking forward to that bottle of champagne next Friday!

Sorry it didn't turn out, and I really do appreciate you posting your results.

The Japanes Ginger dressing looks awfully good, too! I just love to make stir-fry, it's so quick and easy to cook for one! Now I have a great side salad/dressing to go with! Thanks for sharing, Laura!

[JA]

My fav...from Jane Brody's good food Gourmet
Quinns' Vinaigrettte

4 T olive oil
4 T red-wine vinegar
2 tsp fresh lemon juice
2 tsp dijon mustard
1 large garlic clove peeled and cut up
1 tsp mustard powder
1 tsp freshly ground black pepper
1/2 tep salt (optional)
1/2 tsp tarragon
1/2 tsp basil
1/2 tsp dillweek

add the ingrediants to a blander and process until smooth and creamy.

[DIANE T]

This is our all time favorite salad dressing. This is also my first time successfully exporting from mastercook. I am so pleased with myself! I learn so much here. You all are so inspiring, thank you!


* Exported from MasterCook *

CREAMY ITALIAN DRESSING .

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup mayonnaise
2 tbsp. milk
1 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper




1. Combine all ingredients and mix well; cover and chill. Yield: 2/3 cup dressing.



- - - - - - - - - - - - - - - - - - -

Per serving: 1912 Calories (kcal); 110g Total Fat; (48% calories from fat); 18g Protein; 240g Carbohydrate; 105mg Cholesterol; 1137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 14 1/2 Other Carbohydrates

[Anne]

Hi Deanna. I have a vague recollection of someone looking for the ultimate tried and true blue cheese salad dressing many moons ago. If it was you did you ever find it?

[Deanna]

Anne -- no, it wasn't me, but I'd sure like to have it! Will try a search and see what I come up with.

Thanks for mentioning it!

Deanna

[buddie]

my favorite salad dressing is this caesar one!

Caesar Dressing
3 tbsp extra virgin olive oil
1 tbsp mayonnaise (i used miracle whip)
1 tbsp fresh lemon juice (i add a bit more)
1/2 tsp dijon mustard
1/4 tsp worcestershire sauce
1 garlic clove minced
2 tbsp freshly grated parmesan cheese (really fine)

[aggie94]

equal portions of extra-virgin olive oil and balsamic vinegar
minced shallots
chopped fresh basil (it's gotta be fresh)
pinch of salt
dry mustard
freshly ground black pepper

It's so simple and delicious. I serve it over a salad of mixed baby greens, candied walnuts, mandarin oranges, and crumbled blue cheese. Yum!

[gabbyh]

aggie,
Do you make the walnuts yourself, or puchase them? Your salad sounds great, and I'd like to try it. Could you please post the recipe for the candied walnuts?
~Gail H.

[aggie94]

gabbyh,

I make the candied walnuts myself. I don't really have a recipe - I just throw some walnuts into a non-stick skillet on med-low heat with some sugar, and stir them around until they candy (it takes a little while). I was skeptical at first, because the place we first had this salad had candied walnuts that were very light and airy. I had imagined candied walnuts to be walnuts that were just coated in a candy-coating. When I found these directions for candying walnuts, I thought they would just form a caramelized sugar coating over the walnuts, but something about the oils in the nuts being heated does really make them crisp, light, and airy.

If I had to guess at quantities, I'd say about 1/4 cup sugar to 1 cup walnuts. You can always add more sugar while they're on the stovetop. After they cool, they break really easily, and I just crumble them into a ziploc bag or a tupperware container. That way, whenever we want a salad, we usually have them on hand.

[gabbyh]

Thanks, I'm gonna give them a try...along with candied almonds!