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.
Salad Dressing Dijon
- 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
- 1 tablespoon sugar or sugar substitute
- 1 garlic clove, minced very fine
- 1/8 teaspoon pepper
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
- 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)
- 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.
1 c. ketchup
1/2 c. sugar
1 c. salad oil
1/4 c. vinegar