Thursday, August 20, 2009

Recipe of the Week: Homemade Salad Dressing

Do you ever get tired of store-bought salad dressing? We are big fans of Marie's Blue Cheese Dressing at Rebecca Lane, but sometimes you need to change things up a bit (and Marie's is full of fat).

Salad dressings are so simple to make and while they don't last as long as those preservative packed store brands - they are actually quite tasty and fun to make. Here are three easy recipes.

Enjoy!
Stacy

Herb Dijon Salad Dressing

Ingredients:

  • 2/3 cup mayonnaise (you can use light mayo)
  • 1/4 cup white wine vinegar or cider vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon fresh basil
  • 1 teaspoon fresh thyme
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar or sugar substitute
  • 1 garlic clove, minced very fine
  • 1/8 teaspoon pepper

Directions:

In a small bowl (or tight fitting glass jar or plastic container), whisk or shake together all ingredients. Cover and refrigerate for at least 1 hour. Serve over salad. Refrigerate leftovers or up to 3 days (shake each time before serving). Yields: 1 cup.


Avocado Green Goddess Salad Dressing

Ingredients:

  • 1/2 ripe medium avocado
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced finely
  • 1 oil-packed anchovy, very finely chopped (I cheat and use anchovy paste in the tube)
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fresh lime juice
  • 1/4 teaspoon sugar or sugar substitute
  • 3/4 cup olive oil
  • 1/4 cup heavy whipping cream or 2 tablespoons fat free half and half
  • 3 tablespoons chopped fresh Italian parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • 1 small shallot, finely chopped (about 1 tablespoon)

Directions

  • Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil; blend well. Transfer mixture to bowl, tight fitting glass jar or plastic container and whisk/shake in cream.
  • Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.


Can be made 1 day ahead. Keep chilled.



FRENCH DRESSING

Ingredients:


1 c. ketchup
1/2 c. sugar
1 c. salad oil
1 tsp. Dijon mustard
1/4 c. vinegar

In a small bowl (or tight fitting glass jar or plastic container), whisk or shake together all ingredients. Cover and refrigerate for at least 1 hour. Serve over salad. Refrigerate leftovers or up to 3 days (shake each time before serving). Yields: 1 cup.