mitchell
Crash Test Dummy
Below are a few of my favorites. Anyone have any more that are their personal favorites please post them. Since summers approaching quickly and gardens will be in bloom soon, salads will be eaten in abundance by many. A nice change of pace from the standard and expensive dressings sold in the store are some good homemade ones that help out the your budget too.....
Garlic Dressing
1 cup mayonnaise (I always use Hellmann's)
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
3 garlic cloves, pressed
Mix all the above together and beat with an electric mixer for about 1 minute. Refrigerate for at least an hour before serving. I use this one lot as a dip for breaded zucchini slices also.(Makes 1 cup)
Italian Dressing
1 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon sweet basil
1 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons grated romano cheese
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
3 garlic cloves, pressed
Mix all the above together. Refrigerate for at least an hour before serving to let the seasoning blend together. Shake will before using. Dressing will keep for at least a month in the refrigerator. (Makes 1 1/4 cups)
Creamy Italian Dressing
1/2 cup olive oil
1/2 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon sweet basil
1 teaspoon oregano
1 1 /2 teaspoons Italian seasoning
1/2 teaspoons ground white pepper
3 garlic cloves, pressed
Mix all the above together. Refrigerate for at least 2 hours before serving to set up. Stir before using. The dressing will keep for one week in the refrigerator. (Makes 1 1/4 cups)
Blue Cheese Dressing
1/2 pound blue cheese, crumbled
2 -- 3oz. packages of cream cheese, softened
1 cup mayonnaise
1/2 cup milk
In a bowl blend all of the ingredients except the blue cheese with an electric mixer. When it becomes very creamy in texture, stir in half of the blue cheese and beat for an additional minute. Stir in the balance of the crumbled cheese and mix in well by hand. Refrigerate for a few hours before serving. (Makes approx. 2 1/2 cups)
Note: This dressing will keep for a week in the refrigerator, but in my house any left over gets used as a dip for both veggies and pretzels long before the week is out.
Kath
Garlic Dressing
1 cup mayonnaise (I always use Hellmann's)
1 tablespoon lemon juice
1/2 teaspoon ground black pepper
3 garlic cloves, pressed
Mix all the above together and beat with an electric mixer for about 1 minute. Refrigerate for at least an hour before serving. I use this one lot as a dip for breaded zucchini slices also.(Makes 1 cup)
Italian Dressing
1 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon sweet basil
1 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons grated romano cheese
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
3 garlic cloves, pressed
Mix all the above together. Refrigerate for at least an hour before serving to let the seasoning blend together. Shake will before using. Dressing will keep for at least a month in the refrigerator. (Makes 1 1/4 cups)
Creamy Italian Dressing
1/2 cup olive oil
1/2 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon sweet basil
1 teaspoon oregano
1 1 /2 teaspoons Italian seasoning
1/2 teaspoons ground white pepper
3 garlic cloves, pressed
Mix all the above together. Refrigerate for at least 2 hours before serving to set up. Stir before using. The dressing will keep for one week in the refrigerator. (Makes 1 1/4 cups)
Blue Cheese Dressing
1/2 pound blue cheese, crumbled
2 -- 3oz. packages of cream cheese, softened
1 cup mayonnaise
1/2 cup milk
In a bowl blend all of the ingredients except the blue cheese with an electric mixer. When it becomes very creamy in texture, stir in half of the blue cheese and beat for an additional minute. Stir in the balance of the crumbled cheese and mix in well by hand. Refrigerate for a few hours before serving. (Makes approx. 2 1/2 cups)
Note: This dressing will keep for a week in the refrigerator, but in my house any left over gets used as a dip for both veggies and pretzels long before the week is out.
Kath