Salad Dressing Recipes

With summer soon to be here I start thinking about salads and dressings. Some of the  following dressing recipes are from one of my issues of Cuisine Magazine, the rest are ones I have gathered over the years. The first one for Thousand Island Dressing is very close to the way I was taught to make it by my mother. She would always start with mayonnaise or salad dressing, add a little ketchup, some pickle relish, chopped hard-boiled egg and salt and pepper. This recipe looks like they’ve “kicked it up a notch!”

Thousand Island Dressing
Serve this dressing on crisp greens, with seafood, or as a “special sauce” on burgers.
1/2 c. mayonnaise
2 T. ketchup
1 T. red bell pepper, finely diced
1 T. sweet pickle relish
1 T. red onion, finely diced
1 T. minced fresh parsley
1 t. fresh lemon juice
1 t. prepared horseradish
1 hard-cooked egg, chopped
salt and pepper to taste
Combine all ingredients in a small bowl. Chill at least an hour before serving for flavors to develop. Keeps for one week.

Green Goddess
Green goddess was the rage in the 1920s after it was created at the Palace Hotel in San Francisco. It was named for the stage play, Green Goddess, showing in town at the time, and served to the play’s star, George Arliss.
But for whatever reason, the dressing vanished years ago - it shouldn’t have. Its herby-ness is good drizzled over bitter greens, but perfect with seafood and fish.
1 c. mayonnaise
1/4 c. chopped fresh parsley
1/4 c. scallion, chopped
2 T. sour cream
2 T. white wine vinegar
1 1/2 t. chopped fresh tarragon
1 t. anchovy paste
1 t. Dijon mustard
White pepper to taste

Red French Dressing
1/4 c. ketchup
1/4 c. honey
2 T. yellow onion, grated
2 T. apple cider vinegar
2 T. fresh lemon juice
2 T. vegetable oil
2 T. water
1 T. tomato paste
1/4 t. celery seed
Salt and Pepper to taste
Whisk all ingredients together in a small bowl. Chill at least an hour before serving for flavors to develop. Keeps for one week.

Blue Cheese Dressing
The cheese is the star here, so use the best you can find - Maytag is exceptional. Steer clear of the pre-crumbled stuff. It tastes stale.
1/2 c. mayonnaise
1/2 c. blue cheese chunks
1/4 c. sour cream
1 t. Worcestershire sauce
1 t. fresh lemon juice
1/2 t. dry mustard
1/2 t. sugar (or to taste)
Salt, pepper, and Tabasco to taste

Oriental Dressing
3 T. honey
1 1/2 T. rice wine vinegar
1/4 c. mayonnaise
1 t. Dijon mustard
1/8 t. sesame oil
Mix all ingredients together and use on Oriental Chicken Salad or regular tossed salad.

Lime Cilantro Dressing
1/2 c. Olive or Vegetable Oil
1/3 c. Lime Juice or Wine Vinegar
3 T. chopped Fresh Cilantro
1 1/2 t. Ground Cumin
1 t. Salt
1/8 t. Pepper
3 cloves Garlic, finely chopped
Shake all ingredients in tightly covered container. Shake before serving.

Cole Slaw Dressing
1/2 c. Mayonnaise
2 T Vinegar
1 t. Sugar
1/2 t. Salt
1/8 t. Pepper
Combine and mix into 4 c.s shredded cabbage and a grated carrot.

Honey Raspberry Vinaigrette
2 cloves Garlic, minced
1 t. Honey
1 t. Dijon Mustard
1/4 c. Raspberry Vinegar
2 T. Balsamic Vinegar
2 T. Brown Sugar
1 c. Vegetable Oil
Make dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

Honey Pecan Salad Dressing
1/3 c. Light Vegetable Oil
3 T. Honey
1 tablespoon Lemon Juice
2 t. Vinegar
1 t. Soy Sauce
1/2 c. Pecan Pieces
2 T. warm Water
1 grated Rind Lemon
2 Garlic Cloves, smashed
In a blender, mix all ingredients till smooth. Chill thoroughly.
This dressing can be kept refrigerated up to 2 weeks.

Fruit Salad Dressing
1/4 c. Coconut Oil
2 T. Fresh Lemon Juice
1 T Honey
1/4 t. Tamari Soy Sauce
Place all ingredients in a jar, cover tightly, and shake until well blended.

Caesar Salad Dressing
1 c. mayonnaise
1/4 c. egg substitute
1/4 c. grated parmesan cheese
2 T. water
2 T. olive oil
1 1/2 T. lemon juice
1 T. anchovy paste
2 cloves garlic – pressed
2 t. sugar
1/2 t. coarsely ground pepper
1/4 t. salt
1/4 t. dried parsley – Crushed
Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. This salad dressing stays fresh for about two weeks.

Olive Garden
Salad Dressing Recipe
1/2 c. mayonnaise
1/3 c. white vinegar
1 t. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 t. garlic salt
1/2 t. Italian seasoning
1/2 t. parsley flakes
1 T. lemon juice

Olive Garden Salad Mix:
1 bag American blend Dole Salad
4-5 slices red onion
4-6 Black olives
2-4 Banana peppers
1/2 c. croutons
1 small tomato, quartered
Freshly grated Parmesan cheese
Mix all ingredients in a blender or processor until well blended. If this is a little too tart for your personal taste, please add a little sugar.

Buttermilk Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

Japanese Salad Dressing
1/4 cup chopped onion
2 tablespoons canola oil or peanut oil
2 1/2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon minced fresh ginger root
2 tablespoons minced celery
1 tablespoon ketchup
2 teaspoon light soy sauce
2 teaspoons light corn syrup or honey
2 teaspoons lemon juice
1/2 teaspoons minced garlic
 1/8 teaspoon salt (add more to taste if desired)
1/8 teaspoon ground black pepper
Add all the ingredients to a small food processor or blender. Pulse on high speed for about 30 seconds, or until well-pureed.
Pour into serving container, cover, and refrigerate until needed. Print this post