How to make your own sald dressing recipes

[sexywannabe]

I get tired of the same old ranch, so if anyone has any ideas without having to go out and buy about 20 things, please let me know. I know a lot of people say just oil and vinegar, but what kind of oil and vinegar? Is it olive oil, and white vinegar? I'm not the greatest cook.

[Pau]

Basic dressing:

extra virgin olive oil
White wine vinegar
1/2 tbsp. mustard
salt & pepper
(mix all together)


And my Caesar´s dressing:

1 garlic clove
1 little anchovy can
2 yolks (raw)
1 tablespoon mustard
8 tablesppon grated Parmesano cheese
300 grs olive oil
Salt (just a bit as the cheese is salty enough)
50 grs vinegar
Perrins sauce (just a few drops)

Grind the garlic and anchovies together.
Add the rest of the ingredientes (except the cheese) and mix and beat well until the sauce is well jointed... like mayo.
Then add the parmesan cheese and mix a bit more. It´s delicious and keeps well in fridge.

[not2late]

Look for this book either in a bookstore or at your library:

Best American Side Dishes by the Editors of Cooks Illustrated Magazine. It has a entire chapter for dressings/dips recipes. What's really great is that they give a "master recipe" that you can change by adding different ingredients to make different flavored dressings. Also you can easily substitute an artificial sweetener for the sugar the recipe or other low carb products uses without affecting the flavor of the dressings.

[WyndWoman]

My favorite dressing, learned directly from a French countrywoman I lived with for a few weeks in the 70's:

Mix equal parts of olive oil and a good vinegar (I use a nice red wine vinegar, because it's carb free). Finely chop a clove or two of garlic, depending on how much dressing you're making, and add it to the vinegar and oil. Put a fair amount of freshly ground pepper and salt to taste (I like mine fairly salty.) Whisk or shake to blend, and let it sit for a little while for the garlic to permeate the dressing.

I use a 1/2 cup tupperware type container, fill it about 3/4 full (using 1 really big or two smaller garlic cloves), then put the cover on and shake it. That lasts me about 4 salads. It won't keep forever in the fridge, so use it up within a few days, then make some more.

[Pau]

My favorite dressing, learned directly from a French countrywoman I lived with for a few weeks in the 70's:

Mix equal parts of olive oil and a good vinegar (I use a nice red wine vinegar, because it's carb free). Finely chop a clove or two of garlic, depending on how much dressing you're making, and add it to the vinegar and oil. Put a fair amount of freshly ground pepper and salt to taste (I like mine fairly salty.) Whisk or shake to blend, and let it sit for a little while for the garlic to permeate the dressing.

I use a 1/2 cup tupperware type container, fill it about 3/4 full (using 1 really big or two smaller garlic cloves), then put the cover on and shake it. That lasts me about 4 salads. It won't keep forever in the fridge, so use it up within a few days, then make some more.

If you add an egg and mix all the ingredients in a blender you´ll get a perfect "alioli" ... I love this sauce with mushrooms!

[Desertthorn]

One of my favorite recipes is wine vinegar, olive oil and a packet of splenda. How much of each, just dump some olive oil in a small bowl and then add the vinegar and splenda. Dip a slice of cucumber to taste.

[mrslee44]

I do fried bacon, vinegar to taste and spenda to taste.

I heat the mix up and then pour it over fresh spinach.

Robin
:hug

[Pau]

I do fried bacon, vinegar to taste and spenda to taste.

I heat the mix up and then pour it over fresh spinach.

Robin
:hug

oh! I also love fresh spinach with fried bacon, fresh mushrooms in slices and parmesan! :icondance That´s one of my favourites salads!