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More Homemade Salad Dressings
RECIPES
Avocado Dressing
Honey-Mustard Dressing
Caesar Salad Dressing
Blue Cheese-Buttermilk Dressing
Roasted Garlic Dressing
Buttermilk Ranch Dressing
Green Goddess Dressing
Horseradish Dressing
Creamy Parmesan Dressing
Yogurt Dressing
Fresh Raspberry Dressing
Peanut Dressing
Avocado Dressing
(Makes about 3/4 cup)

Nice with a Mexican or Latin-style salad.  Add some black beans, tomato,
corn, and pumpkin seeds.  Also good drizzled over roasted fingerling
potatoes.  This dressing does not store well due to the avocado.

Ingredients:

3 tablespoons vegetable oil
5 tablespoons lemon or lime juice
1/4 cup sour cream
1 ripe avocado, peeled and diced
2 to 3 tablespoons water
Salt and pepper

Directions:

In a blender or food processor, combine the oil, juice, sour cream, and
avocado.  Puree until smooth.  Add water as needed.  Season with salt and
pepper.
Honey-Mustard Dressing
(Makes about 3/4 cup)

This sweet and sour dressing pairs well with most green salads.  Try it in a
cole slaw for an interesting new flavor or drizzle it over grilled meats or
vegetables.

Ingredients:

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup olive oil or vegetable oil
1/4 teaspoon salt
Freshly ground black pepper

Directions:

Whisk together the honey, mustard and vinegar.  Slowly whisk in the oil until
well blended.  Season with salt and pepper.
Caesar Salad Dressing
(Makes about 3/4 cup)

For a traditional Caesar Salad, serve this dressing mixed with chopped
romaine and grated Parmesan cheese, topped with croutons, and optional
anchovy fillets.

Ingredients:

1 garlic clove, minced
2 anchovy fillets, minced or 1/2 teaspoon anchovy paste
1 egg (see note below)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
Salt and pepper

Directions:

Whisk together the garlic, anchovies, egg, lemon juice, and Worcestershire
sauce.  Gradually add the oil, whisking until the mixture is well blended.
Season with salt and pepper.
Blue Cheese-Buttermilk Dressing
(Makes about 1/2 cup)

This dressing is nice poured over iceberg wedges and topped with chopped,
crisp bacon, pancetta, or proscittuo.  It also makes a nice dipping sauce for
crudités or Buffalo chicken wings.

Ingredients:

1/4 cup buttermilk
1/4 cup plain yogurt or mayonnaise
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon minced  garlic or pinch of garlic powder
Few drops of hot sauce
1/4 cup crumbled blue cheese
Salt and pepper

Directions:

Whisk together all of the dressing ingredients in a small bowl.  If the dressing
is too thick, add a little more buttermilk to thin.
Roasted Garlic Dressing
(Makes about 1/2 cup)

A dressing for garlic lovers.  Try it on romaine for an alternative to Caesar
Salad Dressing.

Ingredients:

2 heads garlic
1/3 cup plus 1 tablespoon olive oil
Salt and pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce

Directions:

Preheat oven to 300 degrees F.  Trim 1/2-inch off the top of the heads of
garlic.  Place the garlic in a small baking dish.  Drizzle 1 tablespoon of oil
over the cut tops and season with salt and pepper.  Cover with foil and bake
until garlic is soft, about 1 hour.  Squeeze the base of the garlic to remove
the cloves from the skin.  Put the garlic in a blender of food processor.  Add
the lemon juice, mustard, anchovy paste, and Worcestershire.  Puree until
smooth.  Slowing add the remaining 1/3 cup of oil.
Buttermilk Ranch Dressing
(Makes about 3/4 cup)

This is a classic American dressing for green salads. 
It’s also nice with crudités as a dipping sauce.

Ingredients:

1/2 cup butter milk
1/4 cup mayonnaise
1 tablespoon sour cream
1/2 teaspoon apple cider vinegar
1 small garlic clove, minced
1/4 teaspoon dried thyme
Pinch of dry mustard
1 tablespoon finely chopped chives
Salt and pepper

Directions:

Whisk together all of the ingredients in a small bowl.
Refrigerate until ready to use.
Green Goddess Dressing
(Makes about 3/4 cup)

A creamy avocado dressing that goes well with fresh greens or grilled
vegetables.  Make it just before serving, as it does not store well due to the
avocado.

Ingredients:

1 ripe avocado, peeled and diced
1/3 cup buttermilk
1/4 cup parsley
2 tablespoon mayonnaise
1 small garlic clove, minced
2 tablespoon lemon juice
Salt and pepper

Directions:

Whisk together all of the ingredients in a small bowl.
Horseradish Dressing
(Makes about 1/2 cup)

Traditionally paired with beef, this dressing is nice with a steak salad.

Ingredients:

1-1/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon prepared white horseradish
2 tablespoons mayonnaise
Salt and pepper

Directions:

Whisk together all of the ingredients in a small bowl.
Creamy Parmesan Dressing

This dressing matches well with most types of lettuce.
Add some croutons or toasted chopped almonds or pine nuts.

Ingredients:

1 egg yolk (See note below)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/3 cup olive oil
1/4 to 1/3 cup grated Parmesan cheese
Salt and pepper

Directions:

Whisk together all the ingredients.  Add a little water if the dressing is too
thick.

Note:  If you are concerned about serving a dressing with a raw egg,
substitute 1 tablespoon mayonnaise for the yolk.
Yogurt Dressing

This cool and creamy dressing may be served with sliced cucumbers, carrot
or beet salads, or with grilled eggplant or zucchini.

Ingredients:

2 cups plain yogurt
1/3 cup olive oil
1/4 cup fresh lemon juice
Salt
2 to 3 teaspoons minced garlic (optional)
2 tablespoons chopped fresh mint or chives (optional)

Directions:

Whisk together the yogurt, oil, and lemon juice in a small bowl.
Season with salt.  Stir in the garlic or herbs.
Fresh Raspberry Dressing
(Makes about 3/4 cup)

This dressing pairs well with any green salad mixed with berries.
Add some candied nuts for some crunch.

Ingredients:

1/2 cup fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon water
1 tablespoon sugar
2 tablespoons vegetable oil
Salt and pepper

Directions:

Puree the raspberries in a food processor.  Press through a strainer to remove
the seeds.  Whisk together the raspberry puree with the remaining ingredients.
Peanut Dressing
(Makes about 1 cup)

This is a sweet and creamy dressing that is traditionally served on Asian-
inspired green salads or mixed with cooked noodles, scallions, and grated
carrot for a sesame noodle salad.

Ingredients:

1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons dark or toasted sesame oil
1/2 cup canola oil
Pinch of red pepper flakes
Salt and pepper

Directions:

Whisk together all of the ingredients in a small bowl.
 
 
 
 
 
 
 
 
 
 
 
 
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Salad Dressing Recipes
WASH
Fill a bowl with cold water and add greens. 
(The bowl of a salad spinner also works
well.)  Swish the leaves gently to release any
dirt.  Lift the greens out of the water and
drain.  Repeat with fresh water until there is
no grit at the bottom of the bowl. 

DRY
Spin the leaves in a salad spinner until dry,
or pat them dry with paper towels.  Be
thorough, wet leaves decay quickly and
dressing adheres better to dry leaves. 
Transfer the greens to a zip-top bag lined
with paper towels.

STORE
Loosely seal the zip-top bag so that the
greens get some air.  If you have room in
your refrigerator,  you can also store the
greens in the salad spinner.  Depending on
how fresh the leaves are to begin with, they
can last for almost a week.  In general,
heartier, darker leaves last longer than paler,
more tender ones.
RELATED ITEMS
INGREDIENTS
Borlotti Beans - Dry
Ricotta Cheese
Crunchy homemade croutons add richness
and texture to salads, soups, and pasta.
Use a crusty, Italian (or similar) bread that
is a day or 2 old.  You only need to use a
few slices. Cut the slices into cubes; you
can make them as large or small as you
like.  Slice a garlic clove into 2 to 3 pieces.

Coat the bottom of a skillet with some olive
oil and add the garlic slices.  Heat the
skillet over medium-high heat.  When the
garlic starts to sizzle, add the bread cubes.
Stir them once to coat the cubes with the oil
and then just allow them to cook. Turn
them occasionally so that they brown
evenly on all sides, about 5 to 6 minutes. 
Add more oil if the skillet gets too dry.
Remove and discard the garlic slices when
they start to brown.

Transfer the croutons to a plate and
sprinkle them lightly with grated Parmesan
cheese.  You can serve them with a salad
immediately or allow them to sit for up to 30
minutes. 

You can also make the croutons in the
oven.  Cut the bread into cubes, toss with
some olive oil, place on a baking sheet,
and bake in a 400 degrees F oven until
crisp, about 8 minutes.
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SALAD RECIPES  >  HOMEMADE SALAD DRESSINGS
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Clear plastic container with a sealed lid that will keep your salads fresher longer. It can also be used to serve salads.