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Homemade Salad Dressings

From the kitchen of Michelle Hilleson

Michelle writes: I've collected these recipes from various places, so they're not really "mine". I've made the ranch, citrus ginger, blue cheese, western, and thousand island and have been pleased with the outcome. Ranch and Western are staples at our house, better known as "white" and "red". The ranch dip is something I came up with based on the dressing recipe and is one I take to potlucks and picnics regularly...really easy and really good. I'm looking forward to trying more of these this summer! Have fun with them.

Healthy Ranch Dressing
Takes just 2 minutes to stir up!

In a bowl, whisk together:
1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. dried parsley (or 2 tsp. fresh parsley, finely minced)
1/2 tsp. onion powder
1/2 tsp. granulated garlic
optional: 1 tsp. fresh dill weed, minced

For complete enjoyment, fill an empty ranch dressing bottle with your new homemade version. Keeps in refrigerator for as long as buttermilk stays good, 2 weeks or more.

Homemade Ranch Dip:
2 tsp. parsley
1 tsp. onion powder
1 tsp. garlic powder
1 (heaping) tsp. dill
½ tsp. salt
Stir all ingredients into 16 oz. container of sour cream.
Refrigerate for several hours or overnight to let flavors blend for best results
-can be used immediately if it's an emergency.

Blue Cheese Dressing:
1/2 c. buttermilk
1/4 c. sour cream
1/4 tsp. black pepper
4 oz. (1 c.) blue cheese, crumbled
Whisk first three ingredients together in a small bowl. Fold in blue cheese.
Refrigerate.

Homemade Western Dressing:
1 cup white sugar
1 cup vegetable oil
1 cup ketchup
1/4 cup distilled white vinegar
1/4 cup lemon juice
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup dried minced onion

Stir the sugar, oil, ketchup, vinegar, lemon juice, water, Worcestershire sauce, and onion together in a bowl -until sugar is dissolved and the ingredients are completely mixed. Chill 2 hours before serving.

For the following recipes add the dry/misc. ingredients to jar first, then add liquids and shake.

Creamy Citrus Ginger:
2 Tblsp. lemon juice
1 Tblsp. vegetable oil
1 tsp. minced garlic
1 tsp. ginger
1 tsp. sugar
1 tsp. pepper
dash of salt
Add: 4 oz. orange juice (1/2 c.)
2 oz. plain yogurt (1/4 c.)

Thousand Island Dressing
1/2 cup mayonnaise
2 Tblsp. ketchup
1 Tblsp. white vinegar
2 tsp. sugar
2 tsp. sweet pickle relish
1 tsp. finely minced white onion
1/8 tsp. salt
1 pinch black pepper

Mix well. Refrigerate several hours-overnight is better so flavors will blend.

Greek Salad Dressing:
1/4 cup red wine vinegar
2 Tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup extra virgin olive oil

French Vinaigrette:
2 Tblsp. parsley
2 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. sugar
pinch of salt & pepper
Add: 4 oz. rice wine vinegar (1/2 c.)
2 oz. olive oil (1/4 c.)

Italian Herb:
1 Tblsp. basil
1 Tblsp. oregano
1 Tblsp. thyme
dash salt & pepper
3 Tblsp. olive oil
Add: 6 oz. balsamic vinegar (3/4 c.)

Honey Mustard:
2 Tblsp. honey
2 Tblsp. hot Chinese mustard
1 Tblsp. vegetable oil
pinch salt & pepper
Add: 6 oz. rice wine vinegar (3/4 c.)

Creamy Caesar:
1 egg yolk
1 tsp. worchestershire sauce
1 tsp. Dijon mustard
1 tsp. minced garlic
dash salt & pepper
Add: 4 oz. plain yogurt (1/2 c.)
2 oz. parmesan cheese (1/4 c.)

Sesame Scallion:
2 Tblsp. Sesame oil
2 Tblsp. soy sauce
1 tsp. sugar
2 diced scallions
Add: 4 oz. rice wine vinegar (1/2 c.)
2 oz. apple juice (1/4 c.)

Terri's notes:
~ Experiment, make these your own. All make up small portions, so you can afford to test and then make larger portions of your favorites next time.
~ Not all are low fat, sorry, so watch the portions.
~ If low fat is what you're after, you have to try the Creamy Citrus first!

 

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