Green Goddess Dressing

Green Goddess Dressing

 

1/2 cup coarsely chopped flat-leaf parsley

6 anchovy fillets, finely chopped

2 garlic cloves, finely chopped

2 TB minced tarragon

1/2 cup sour cream

1/2 cup mayonnaise

2 TB fresh lemon juice

Salt and ground black pepper

 

In a food processor, combine the parsley, anchovies, garlic and

tarragon and process to a fine paste. Blend in the sour cream,

mayonnaise and lemon juice.

 

Scrape the dressing into a serving bowl and season with salt and

pepper. Refrigerate until serving time. Dressing can be refrigerated

for up to 3 days.

 

Makes: 1-1/4 cups.

 

Recipe from Todd English.

Thousand Island Dressing

Thousand Island Dressing

Ingredients:
1/2 cup mayonnaise or salad dressing
1/2 cup oil
1/4 cup vinegar
1/4 cup ketchup
2 tablespoons sugar
1 teaspoon salt
1 or 2 teaspoons dry parsley
1 teaspoon paprika
3/8 teaspoon garlic powder

Method:
Get out a pint size canning jar or clean peanut butter jar, with a
good lid. Measure all of the ingredients into the jar. Put the lid on
and shake it up until it is all smooth. Store in the fridge, makes
about 1-2/3 cup. This is especially good on wedges of iceberg
lettuce. It is also nice on submarine sandwiches.

Stuart Anderson’s Black Angus Cucumber Dressing

Stuart Anderson's Black Angus Cucumber Dressing

Makes: 2 cups

1 cup packed cucumber, grated
1/4 cup yellow onion, grated
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2/3 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon salt
1 pinch white pepper
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic granules
1 1/2 teaspoons granulated sugar

Mix all ingredients together in a mixer on low speed for 10 minutes.
Pour into a container, cover and refrigerate 8 hours or overnight.

Caesar Salad Dressing Mix

Caesar Salad Dressing Mix

1 1/2  teaspoons     grated lemon peel
1/8  teaspoon      instant minced garlic
1/2  teaspoon      pepper
1      teaspoon      oregano
2      tablespoons   graded parmesan cheese

Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing:
Combine 1 pkg. of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.  Shake until well blended.  Chill before serving.

Makes about 3/4 cup of Salad Dressing.

Herbal Salad Dressing

Herbal Salad Dressing

• 3/4 cup Olive Oil
• 1/3 cup Red Wine Vinegar
• 3 Garlic cloves, minced
• 1 tablespoon each: fresh Basil, Parsley, & Chives
• 1 teaspoon each: fresh Dill, Marjoram, Tarragon
• Salt & Pepper to taste

Blend all ingredients together in a jar or cruet. Refrigerate overnight. Shake before using. Store any unused dressing in refrigerator.