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Date Posted: 10:26:28 02/11/02 Mon
Author: Kat
Author Host/IP: 206.28.153.210
Subject: Re: Salad Dressings - Sweet and Savory
In reply to: Kat 's message, "Salad Dressings - Sweet and Savory" on 10:10:05 02/11/02 Mon

I have lowered the fat and calorie content of many of these by using low fat/no fat ingredients.

Malt Vinaigrette

Besides being wonderful over fish and chips, malt vinegar
makes a full-flavored salad dressing.

Makes about 1 1/2 cups

1/2 cup Malt vinegar
1 teaspoon Garlic, minced
1 teaspoon Dijon mustard
2 teaspoons Parsley, chopped
1/2 cup Olive oil
Salt and pepper to taste

Add the vinegar, garlic, Dijon and parsley to a food
processor. Pulse until blended. With the machine running,
slowly drizzle in the oil. Check the seasonings. Use
immediately or cover and store in the refrigerator.

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Arizona Champagne Mustard

Source: Was first published in the Arizona Republic newspaper, 11/87, reprinted 10/97 as a great holiday recipe for buffets. Also appeared in the Sun City West Women's Club cookbook under the name of B. Bailey
1/2 cup Colman's dry mustard
1/2 cup Cider vinegar
1 Egg, beaten
1/2 cup Sugar

dash Salt
1 tsp Cornstarch
1 cup Good mayonnaise, regular or fat free
 Mix mustard and vinegar in a small bowl and let stand in refrigerator overnight.
 The next day, bring to room temperature and put into a saucepan.
 Add egg, sugar, salt and cornstarch.
 Cook slowly stirring until it boils and thickens; 10-15 minutes.
 Let cool and add mayonnaise.
 Stir well and refrigerate.
 Makes 16 servings.
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Chef's French Dressing

This goes good with the recipe Chef's Salad Bowl.
Combine:
2 Tbsp Sugar
1 tsp Salt
1 tsp Dry Mustard
1 tsp Paprika--then add:
1/3 cup Herb vinegar
3 Tbsp Lemon juice
1 Tbsp Grated onion
2/3 cup Salad oil
 Mix well or cover and shake.
 Makes 1-1/3 cups.
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Honey Fruit Dressing

2/3 cup Sugar
1 tsp Dry mustard
1 tsp Paprika
1 tsp Celery seed
1/4 tsp Salt
1/3 cup Honey
1/3 cup Vinegar
1 Tbsp Lemon juice
1 tsp Grated onion
1 cup Vegetable oil
 In a mixing bowl, combine sugar, mustard, paprika, celery seed and salt.
 Add honey, vinegar, lemon juice and onion.
 Pour oil into mixture very slowly, beating constantly.
 Serve with fresh fruit.
 Store in the refrigerator.
 Yield: 2 cups
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Poppy -Seed Fruit Dressing

Source: Taste of Home Annual Recipes - 2000
Comments: This tasty topper has subtle peach flavor and a pretty pink tint to match. It draws "oohs" and "aahs".

1 large Peach, peeled and sliced
1/4 cup Sugar
1/4 cup Apple juice
2 Tbsp Cider vinegar
2 tsps Chopped onion
1/2 tsp Ground mustard
1/4 tsp Salt
1 Tbsp Vegetable oil
1 Tbsp Poppy seeds
1 large Orange, peeled and sectioned
1 small Pineapple, peeled and cut into wedges
1 small Cantaloupe, cut into balls or cubes
2 cups Strawberries or blueberries
1 cup Blackberries
1 cup Seedless grapes
1 medium Unpeeled red apple, sliced
2 medium Kiwifruit, peeled and sliced
 Place the peach in a blender; cover and process until smooth. Add sugar, apple juice, vinegar, onion, mustard and salt. Cover and process for 10-15 seconds. Slowly add oil; process 1 minute longer.
 Stir in poppy seeds.
 Arrange fruit on a large platter; serve with dressing.
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Fabulous Roquefort Dressing

3 oz. Roquefort cheese crumbled
2 cups Mayonnaise
1 Tbsp. Chopped chives
1/4 tsp. Pepper
1/8 tsp. Garlic powder or more
1/2 tsp. Worcestershire sauce
1 cup Sour cream, low fat or fat free
1/2 cup Buttermilk, fat free
 Blend cheese, mayonnaise, and seasonings.
 Stir in sour cream and buttermilk.
 Chill in refrigerator.
 Thin with milk if to thick.
 Makes one quart.
Real good on salads and baked potatoes.
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Tangy Dill

The ingredient amounts are to your personal taste but blended together and mixed with salad greens, this is a super dressing! Mix Together

Mayonnaise - light or regular, about 1/4 - 1/2 cup
Cider vinegar - enough to just be able to taste it in the mayonnaise
Dill weed - 1/2 - 3/4 tsp.
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Tomato-Herb Dressing

This recipe is a low-fat dressing. It makes one cup, and can be stored in the refrigerator up to 5 days. Per Tbsp: 11 calories, 8g fat.
3/4 cup Tomato juice
2 Tbsp Red wine vinegar
1 Tbsp Olive oil
1 tsp Dijon mustard
1 clove Garlic, minced
1/2 tsp Sugar
1/2 tsp Paprika
1 Tbsp Chopped fresh Parsley
1 Tbsp Chopped fresh basil or 1 tsp dried
Salt and pepper to taste
 Simply whisk the ingredients together.
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Low Cal Blue Cheese Dressing

It is for people who watch their fat intake.
3/4 cup Low Fat Buttermilk
1/2 cup Silken Tofu
4 ounce. Blue Cheese (1/2 C.)
1 1/2 FRESH lemon Juice
3/4 tsp salt
1/4 tsp Coarsely gr. black pepper
1/4 cup 1% low fat Cottage Cheese
 Combine all ingredients except cottage cheese in blender or food processor and blend until smooth. Pour into container. Stir in cottage cheese.
 Makes approximately 2 Cups.
 Per 2 Tbsp serving: 41 Calories, 7 Milligrams cholesterol, 3 grams fat, 197 milligrams sodium.
 Best when made the day before serving.
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Coleslaw Viniagrette

Source: PatM at Kitchen Chat

2 cups Shredded cabbage
1/3 cup Chopped green
1/4 cup Snipped parsley
3 Tbsp Cider vinegar or rice wine vinegar
2 Tbsp Sugar
2 Tbsp Salad oil...canola or vegetable oil
 Combine cabbage, green pepper and parsley with viniagrette. Chill at least 15 minutes.
 Note: In place of cabbage, green pepper and parsley you can use the prepackaged mix from the grocery. Delicious.
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French Dressing (Ember's)

Source: A La New Orleans by Michael Grady
1 small Onion, chopped
1 clove Garlic, minced
2 1/2 Tbsp Tomato soup
2 1/2 Tbsp Water
1 1/2 tsp Sugar
1/2 cup Oil
1/4 cup Vinegar
6 Tbsp Chili sauce
1/2 tsp Dry mustard
1/2 tsp Pepper
1 tsp Salt
1 1/2 tsp Worcestershire
Pinch of Celery seed
2 drops Tabasco
 Combine all and let age two weeks.
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Creamy Dressing

Source: Submitted by The California Avocado Commission

1/2 cup Fat free plain yogurt
1/4 cup Fat free mayonnaise
1/4 cup Thinly sliced celery
1/4 cup Thinly sliced green onion
1 Tbsp. Chopped chutney
1 tsp. Curry powder
1 tsp Fresh lemon juice
 Mix all of ingredients until well blended. Keep in refrigerator. Goes well with Avocado salads, chicken, tuna, and shrimp salads also.
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Ilka's Salad Dressing

Ilka (Trini) gave me permission to use this recipe from her homepage.
1-2 tsp Olive oil
1 1/2 Tbsp Flavoured vinegar (I like wine vinegar)
Salt and pepper to taste
1 pinch Sugar
3 Tbsp Water
1 Onion, cut up very fine, or into very thin rings
 Mix above ingredients and pour over salad.
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Lemon and Sherry Dressing for Fruit Salad


Source: Joy of Cooking
Delightful over tart fruit, apples, grapefruit, etc.
Combine:

4 Tbsp Lemon juice
1/8 tsp Salt
Stir in slowly:

4 tbsp Sugar
Stir in:

2 tbsp Sherry
Makes about 1/2 cupful
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Ruby Red Dressing
Source: Betty Crocker Collector's 50th Edition
On oranges and citrus things, it makes a feast that's fit for kings.

1/2 C Currant jelly
4 Tbsp Vegetable oil
2 Tbsp Lemon juice
Dash Salt
Few drops Onion juice
 Beat jelly with fork until smooth. Beat in remaining ingredients until smooth. Amount: About 1/2 cup dressing.
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Tangy Strawberry and Sour Cream Dressing

1 10 oz pkg frozen sliced sweet strawberries with juice
1-1/2 cups sour cream
pinch salt
confectioners sugar (optional)
 Place the strawberries and their syrup in a bowl and crush the berries slightly with the back of a large spoon
 Add the sour cream and salt, and stir until the ingredients are thoroughly blended
 Taste for sweetness and add up to 1 tablespoon of sugar if desired
 Cover with foil or plastic and refrigerate the dressing for at least one hour before serving
 Makes about 2 cups
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Italian Dressing


This makes one-half gallon. It tastes better the longer it is stored. Store in refrigerator.
1 clove Garlic, peeled and finely chopped
2 cups salad oil
1 cups Wine vinegar
1 cups Cider vinegar
3 Tbsp Oregano
1 1/2 Tbsp Basil
1 1/2 Tbsp Salt
1 1/2 Tbsp Pepper, black, coarsely ground
1/3 cup Brown sugar, firmly packed
1/2 cup Parmesan cheese
 Blend all the ingredients and store in a covered container.
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Low Cal Caeser Salad Dressing

1/3 cup Tofu
1-1/2 tsp Dijon mustard
1 tsp Anchovy paste, or anchovy
2 Tbsp Parmesan cheese,grated
1 pinch Sugar
2 Tbsp Lemon juice
1 Garlic clove, minced
1/4 tsp Salt
1 Tbsp Olive oil
1 pinch Pepper
 In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
 In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil.
 Transfer to small jar and refrigerate, covered, for up to 2 days.
 Makes 1/2 cup.
 Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
 8 servings
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Ranch Dressing

Source: Reader's Digest Great Recipes for Good Health
Preparation time is 4 minutes plus 6 hours refrigeration
4 1/2 tsp Olive oil
2 tsp Cider vinegar
1 tsp Sugar
1/4 tsp Dried marjoram, crumbled
1/8 tsp Salt
3 Tbsp Plain low-fat yogurt
3/4 cup Buttermilk
2 Tbsp Finely chopped yellow onion
1 clove Garlic, minced
2 Tbsp Minced parsley
 In medium-size bowl, whisk together the olive oil, vinegar, sugar, marjoram, and salt.
Whisk in the yogurt and buttermilk, then stir in the onion, garlic and parsley. Cover and chill in the refrigerator for 6 hours or overnight to thicken.
 Whisk the dressing again before serving. Store any leftover dressing in a tightly covered jar in the refrigerator and shake well before each use.
 Makes 1 1/4 cups.
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Creamy Cucumber Dressing

1 Cucumber, peeled and seeded
1 cup Non-fat plain yogurt, drained
1/4 cup Fat-free salad dressing
2 Tbsp Chopped green onion
1/4 cup Fat-free half and half
1 tsp Vinegar
1/4 tsp Minced garlic
Freshly ground black pepper
 Place cucumber into bowl of a food processor and pulse for 10 seconds to chop into small pieces. Add remaining ingredients, except black pepper. Process until ingredients are mixed, about 20 seconds. Avoid over-processing so bits of cucumber remain. Add freshly ground black pepper to taste.
 Cover and refrigerate for at least 4 hours to allow flavors to blend. Makes 1 1/2 cups or 24 tablespoons.
15 calories, 1 gram fat
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Eagle Brand Milk Salad Dressing

2 Eggs, beaten
1 tsp Dry mustard
1/2 tsp Salt
1 can Eagle Brand milk
1 cup Vinegar
 Beat together the eggs, dry mustard, salt, and milk. Add vinegar and beat until thickens.
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Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 Tbsp. Flour
2 Tbsp. French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Btl (9 oz) Kraft's horseradish cream sauce
 Put honey, vinegar, sugar, eggs and flour in blender a few seconds to blend at high speed until smooth.
 Transfer to a 2-quart saucepan. Cook on medium high, whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil.
 Quickly add mustard and whiskey. continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat well.
 Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months.
 Recipe can be halved.
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