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SALAD DRESSINGS

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dressing.jpg

SALAD DRESSING

(unless otherwise specified all vinegar in these recipes is

apple cider vinegar)

TOMATO KETCHUP SALAD DRESSING

1 c Vegetable oil

1/3 c vinegar

1/2 c Ketchup

1/4 c sugar

2 teas Dry Mustard

1 teas salt

1 teas Worcestershire sauce

1/2 teas pepper

Pour all ingredients into a blender. Cover. Blend on high speed about 1 minute. Serve over alad greens. Yeilds 2 cups. 1 TBLS equals 1 serving. 75 calories per serving.

POOR FOLKS SALAD DRESSING

1.4 c Sweetened Condensed Milk

1 teas. Dry Mustard

1 teas Salt

2 TBLS Vinegar

1/2 teas Celery Seed

dash Cayenne Pepper

1/8 teas Onion Powder

Mix well and refrigerate

KOREAN SALAD DRESSING

1 c Vegetable Oil

3/4 c Sugar

1/3 c Ketchup

1/4 c vinegar

1 teas Worcestershire sauce

1 med finely grated onion

salt to taste

Mix well and refrigerate

CATALINA DRESSING

2/3 c Vegetable Oil

1/3 c Vinegar

1/2 c Ketchup

2 TBLS Powdered Sugar

1 teas Sugar

1/2 teas salt

dash ground cloves

Combine ingredients in jar. Cover and shake vigorously until sugars are dissolved. Chill. Shake again before serving over tossed salads.

CELERY SEED DRESSING

1/2 c powdered sugar

1/4 c vinegar

2 teas mustard

1 teas salt

1 teas paprika

1 teas celery seed

1 c vegetable oil

Combine first 6 ingredients, slowly add oil, beating constantly until thickened. Cover: chill. If dressing separates stir well before serving over fruit salads

DUTCH SALAD DRESSING

1 c Vegetable oil

1/3 c Vinegar

1/3 c sugar

1 small finely diced onion

1 teas ground nutmeg

1 TBLS celery seed

1 teas salt

Beat with egg beater until well mixed. Store covered in refrigerator

ANGEL'S SALAD DRESSING

3/4 c Salad Oil

1/4 c Olive Oil

1/2 c Vinegar

1 teas Dry Mustard

1/4 teas Paprika

1 TBLS Worcestershire sauce

6 drops Tabassco sauce

1 1/2 teas salt

1 TBLS Sugar

2 c Ketchup

1/4 teas Black Pepper

1 TBLS Orange juice with pulp

Mix dry ingredients and add vinegar. Stir well to keep from lumping. Add remainder of ingredients and beat with electric mixer until well blended. Makes about 1 pint of dress and will keep indefinitely in refrigerator.

FRENCH DRESSING

3/4 c Sugar

1 c Vinegar

1 can Tomatoe Soup

2/3 c Vegetable Oil

1 teas Dry Mustard

1 teas Salt

1/2 teas Paprika

2 teas Garlic Powder

Put in a mason jar and shake well. Shake again before using.

CELERY SEED DRESSING

1/2 c Sugar

1 teas Dry Mustard

1 teas Salt

1/4 c grated onion

1/4 c vinegar

1 c vegetable oil

1 teas Celery Seed

Mix dry ingredients. Add a little vinegar, add oil, add rest of vinegar. Add celery seed last. Refrigerate. Shake before using

THOUSAND ISLAND DRESSING

1 1/2 c Miracle Whip

1/4 c Ketchup

1/2 c Sweet Relish

4 hard boiled eggs, finely grated

Mix well and refrigerate

 

THOUSAND ISLAND DRESSING2

1 1/2 c Miracle Whip

1/4 c Ketchup

1/2 c Sweet Relish

4 hard boiled eggs, finely grated

1/2 c chilli sauce

2 teas Worcestershire Sauce

2 teas Horseradish

Mix well and refrigerate

RED DRESSING

2 c Ketchup

1 1/2 c Oil

1 1/2 c Sugar

3 TBLS vinegar

1 teas Salt

1 med Finely grated onion

Mix in blender for 20 - 30 minutes. Refrigerate.

MEXICAN DRESSING

1 med chopped onion

2/3 c sugar

1 teas salt

1/2 teas pepper

1 teas celery seed

4 TBLS prepared mustard

1/2 c Vinegar

1/2 c Vegetable oil

Mix well and refrigerate. Make the night before using.

OFF WALL DRESSING (used on spinach salads mainly)

1 c Oil

1/4 c Sugar

1/4 c Ketchup

1 TBLS Worcestershire sauce

1/2 teas Salt

1 small grated onion

Mix well and refrigerate. Make the night before using.

 

ITALIAN DRESSING

2/3 c Corn Oil

3 TBLS vinegar

1 TBLS water

1 1/2 teas Salt

2 TBLS sugar

1 1/2 teas Lemon Juice

1 glove of garlic (remove after 1 day)

1/8 teas red pepper

1/8 teas oregano

Mix well and refrigerate. Make at least 7 days before serving. Shake before each use.

CALIFORNIA COLE SLAW DRESSING

1/2 c Vinegar

3 TBLS Sugar

1/2 teas Salt

1/4 teas White Pepper

1/2 c Vegetable Oil

Mix well and refrigerate. Make the night before using.

 

ANGEL'S COLE SLAW DRESSING

1 c Miracle Whip

1/2 c Sugar

1/4 c vinegar

Mix sugar and vinegar well, add miracle whip and mix well and refrigerate. Make the night before using.

CAMPBELLS TOMATOE SOUP

(MAKE SURE IT'S CAMPBELLS)

1 can Campbells tomatoe soup

1/2 c Vinegar

1/2 teas Salt

1/2 teas Pepper

1/2 teas garlic salt

1 teas paprika

1 TBLS prepared mustard

1 TBLS Worcestershire sauce

1 1/2 c Corn Oil

3/4 c sugar

Blend all ingredients together in blender for 2 - 3 minutes or until well mixed and creamy.

 

MAYONNAISE

1 beaten egg

6 TBLS sugar

1 TBLS flour

1/3 c Vinegar

1 TBLS Butter

1 sm can evaporated Milk

Cook egg, sugar, flour and vinegar until thickened. Remove from range and add butter and evaporated milk. Mix well and refrigerate. Make the night before using.

 

WILTED LETTUCE DRESSING

1/4 c bacon grease

1 TBLS vinegar

1 TBLS sugar

Heat grease on low. Gradually add vinegar, then sugar. When mixture is hot. Pour over lettuce and toss. Serve immediately.

GERMAN POTATOE SALAD DRESSING

1/2 c Miracle whip

1 TBLS Vinegar

2 teas Sugar

1 teas Celery Seed

1/4 teas Salt

Mix well and refrigerate. Make the night before using.