Homemade Salad Dressings

Here are some of my favorite homemade salad dressings, most of them invented

by relatives or friends. I've thrown in some novelty dressings for good measure.

MARTHA's SALAD DRESSING

3/4 cup salad oil

1/2 cup vinegar (any kind)

1/2 cup sugar, (optional, the recipe makes a tart dressing without the sugar)

1 Tbs. minced onion

1 clove garlic, minced

1/2 tsp prepared mustard

1 tsp salt

1/2 cup catsup

1 tsp celery seed

1/4 cup water dash Worcestershire sauce.

Shake in a covered jar or whirl in blender for a few seconds. Refrigerate.

MOM's ZERO SALAD DRESSING

1/2 cup tomato juice

2 Tbs. vinegar or lemon juice

1 Tbs. finely chopped onion

dash of black pepper

1/2 cup chopped green pepper (Bell pepper)

1 Tbs. chopped parsley

1 Tbs. prepared Horseradish

Garlic if desired.

Shake in jar for a few seconds. Refrigerate.

JOANNE's FAVORITE FRENCH DRESSING

1 cup salad oil

2/3 cup catsup

1/4 cup sugar

Juice of l lemon

1 tsp. Worcestershire sauce

1 tsp. dry mustard

1 tsp. paprika

1/2 or less tsp. salt

1/2 cup wine vinegar (or less)

1 clove garlic

Mix all ingred except vinegar and garlic in blender. Add vinegar. Float

1 Qt. dressing and serves about JOANNE's BLUE CHEESE or ROQUEFORT DRESSING

This is really great!

1/4 lb. Roquefort or Blue cheese

1 small onion, grated

Juice of 2 lemons

2 cups sour cream

1/2 cup mayonnaise

salt and pepper

1 qt. Will keep refrigerated for 1 month.

1/2 of the cheese with the remaining

ingred. in blender, then add the remainder of the crumbled cheese at the end.)

LYNN's HERB DRESSING

In blender combine:

1 Tbs. white vinegar

2 tsp. Dijon mustard

1 small garlic clove, halved

3/4 tsp. salt

1/2 tsp each dried thyme, marjoram and basil

1/2 tsp celery salt

1/4 tsp ground white pepper

1/2 cup oil

1 cup buttermilk

2 cups mayonnaise, preferably homemade

1 tsp. dill seed

LEMON - LEEK SALAD DRESSING

for strong flavored salad greens

Makes 1 1/2 cups.

1/2 cup olive oil

3 Tbs. white wine vinegar

3 Tbs. fresh lemon juice

1 medium leek, white part only, cleaned and finely chopped

1 Tbs. chopped shallot

1 Tbs. Dijon-style mustard

1 tsp dried tarragon, crumbled

1/4 tsp. salt

1/8 tsp. freshly ground pepper

Whisk in bowl. Chill for several hours before serving.

CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)

1/2 cup young chrysanthemum leaves or tips

2 green onions, including some of the tops, sliced

1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil

1/4 tsp. grated lemon peel

1/3 cup lemon juice

1 tsp. each sugar and salt

1/4 tsp. freshly ground pepper

1 tsp. capers, drained

2 med. sized cloves garlic

1 1/2 cups salad oil

Place chrysanthemum leaves and other ingred. in blender. Blend until smooth,

slowing pour in oil. Turn motor on and off to incorporated all of oil.

Chill, covered in refrigerator. Makes 2 1/2 cups.

SPICY LEMON DRESSING (from Sunset Magazine)

2 Tbs. grated lemon peel

1/2 cup lemon juice

2 cloves garlic, minced or pressed

2/3 cup salad oil

1 tsp. salt

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. each dry mustard and paprika

1 tsp. honey

1/8 tsp. liquid hot pepper seasoning

Shake in jar or stir well. Allow to stand at room temperature for at least

1 hour to allow flavors to mellow before serving. Cover and refrigerate

3-4 weeks. Stir or shake before serving. Makes

1 1/4 cups dressing.

In addition to salad greens, this dressing is also good on cold, cooked bulgar or rice accented with nuts, raisins, chopped apple; or or cold cooked vegetables such as broccoli, asparagus, green beens or cauliflower.

VINAGRETTE FOR LINGUINE PRIMAVERA SALAD

(the salad consists of cold Linguine noodles and a colorful assortment

of cold, steamed vegetables such as broccoli, chinese peas, red bell pepper...

use what you have on hand).

Makes 3/4 cup dressing..

1/2 cup plus 1 Tbs. light olive oil

3 Tbs. plus 1 tsp. white wine vinegar

1/2 tsp. salt

freshly ground pepper

PARMESAN HERB DRESSING (Spice Islands Cookbook)

Serve on cooked, artichokes, cauliflower, string beans, aspargus or lettuce.

Good with hot vegetables too.

This recipe uses bottled herbs from Spice Island, but you could modify it

to use fresh garlic, etc.

1 egg

1 tsp. Beau Monde Seasoning

1/4 tsp. garlic powder (or 1 clove crushed fresh garlic)

1/4 tsp. onion powder (or 1 tsp. finely minced fresh onion)

1/4 tsp. paprika

1/4 tsp. black pepper

1/4 cup Tarragon White Wine Vinegar

1/4 cup grated parmesan cheese

1 cup olive oil

1/2 tsp. Salad Herbs

tarragon, basil and lemon thyme)

Whirl ingred. in blender, adding oil a little at a time. Continue beating

until thick and very smooth. Chill for flavors to develop. Makes 2 cups.

AUNT ALICE's FRUIT SALAD DRESSING

The fruit base:

2 eggs, beaten light

1 Tbs. flour

2/3 cup sugar

Juice of 1 lemon

Juice of 1 orange

1 cup pineapple juice

Combine eggs, flour and sugar. Add fruit juices and mix, cook in double

boiler stirring constantly until thick. Cool. Store the fruit base in

in glass in refrigerator for up to 2 weeks. When you are ready to add the dressing to your fruit salad, fold in

one cup of whipped cream to the fruit base. This is good on chopped apple salad with walnuts and chopped celery or on any assortment of mixed fruits. ALICE's COLE SLAW DRESSING

1 cup sour cream

add 2 Tbs. granulated white sugar

stir in 2 Tbs. white vinegar

Salt and pepper Add to shredded cabbage slaw.