Easy Salad Dressing Recipes

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I find it amazing how expensive salad dressings are in the store. I rarely buy them any more. Also check out the homemade sauces. and Homemade mayonaise

Salads made of greens should always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice-water until crisp, then drained and spread on a towel and set aside in a cold place until serving time.

Where salads are dressed at table, first sprinkle with salt and pepper, add oil, and lastly vinegar. If vinegar is added before oil, the greens will become wet, and oil will not cling, but settle to bottom of bowl.

Dressing may be added at table or just before sending to table. If greens are allowed to stand in dressing they will soon wilt.

Honey Dressing

2/3 cup sugar
1 tsp. mustard
1 tsp. paprika
1 tsp. celery seed
1/3 cup honey
5 Tblsp vinegar
1 Tblsp lemon juice
1 tsp. onion grated
1/4 tsp. salt
1 cup salad oil

Mix all ingredients except oil in a blender, Gradually add oil
Drizzle over fresh fruit to serve.

Easy French Dressing

1/2 cup ketchup
1/2 cup salad oil
1/2 cup sugar
1/3 cup vinegar
1 teaspoon salt
1/2 teaspoon mustard
1 sm onion grated (optional)

Combine all ingredients in a pint jar and shake well. Don't use a blender! Refrigerate. Keeps a long time.

Blender French Dressing

1 1/2 cups sugar
1 1/2 cups catsup
2/3 cup vegetable oil
1 cup vinegar
1 small onion chopped
1/2 tsp cloves
1 tsp. celery salt
3 tsp. salt

Put one small onion in blender to be chopped. After it is chopped, add remaining ingredients. Cover and blend well. Pour in jars and store in refrigerator.

French Dressing

1 can tomato soup
1/2 can wesson oil
1/2 can sugar
1/4 can vinegar
1/2 tsp. garlic powder

Use the tomato soup can for measuring. Mix in a blender.

French Dressing (recipe from 1800's)

1/2 teaspoon salt
2 tablespoons vinegar
1/4 teaspoon pepper
4 tablespoons olive oil

Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion juice. French dressing is more easily prepared and largely used than any other dressing. One tablespoon, each, lemon juice and vinegar may be used.

Tangy French Dressing

1 tsp. sugar
1/2 tsp. salt
1/2 tsp. mustard
1/2 tsp. paprika
2 Tblsp. lemon juice
2 Tblsp. vinegar
1/2 cup salad oil
dash of red pepper

Combine all ingredients in a pint jar and shake well.

Parisian French Dressing

1/2 cup olive oil
2 tablespoons finely chopped parsley
5 tablespoons vinegar
1/2 teaspoon powdered sugar
4 red peppers
1 tablespoon finely chopped Bermuda onion
8 green peppers
1 teaspoon salt

Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.

Thousand Island Dressing

Do you know the secret ingredient that makes Big Mac's so tasty? It's Thousand Island Dressing that's what. Here's a recipe to easily make your own.

1 cup mayonnaise or salad dressing
1/3 cup ketchup
1 heaping tablespoon sweet relish

Mix it together in a bowl, and thin with a little milk if desired. If you need more, just double the recipe.

Club French Dressing

1/2 teaspoon salt
2 tablespoons Tarragon vinegar
1/4 teaspoon pepper
2 tablespoons brandy
2 tablespoons olive oil

Mix ingredients and stir until well blended.

How to Make Caesar Salad Dressing

This is the creamy version
1 cup mayonnaise
1 beaten egg or substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 Tblsp. oil
1 1/2 Tblsp. lemon juice
2 tsp. garlic powder
2 tsp. sugar
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. dried parsley flakes

Combine ingredients in a bowl. Use a mixer to beat for about a minute.
Cover bowl and chill for several hours.

Caesar Salad Dressing Recipe

This is a vinaigrette version.

1/3 cup lemon juice
1/3 cup white vinegar
1/3 cup water
1/4 cup Parmesan cheese
2 1/2 tablespoons spicy mustard
1 teaspoon garlic powder
1/4 teaspoon pepper

In a jar with a lid, combine lemon juice, vinegar, water, cheese, mustard, garlic powder and pepper. Cover and shake well. Refrigerate until ready to use.

Poppy Seed Dressing

1/3 cup honey
1 tsp. salt
2 tbsp. vinegar
1 tbsp. mustard
3/4 cup salad oil
1 tbsp. finely chopped onion
2 tsp. poppy seeds

In a pint jar, blend first four ingredients. Gradually add salad oil and stir. Stir in onion and poppy seeds. Chill several hours. Good on green salad with mandarin oranges and red onion slices.

Ranch Salad Dressing #2

Amazingly, I have all these spices on my shelf.

1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper

In a large bowl, mix together all ingredients. Cover and refrigerate for 30 minutes before serving.

Tip: Use scissors to cut your parsley and chives in small pieces.

Ranch Salad Dressing

Here's my version of the homemade Ranch Dressing.

1 teaspoon garlic powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup of mayonnaise or sour cream.(optional)
1 tablespoon minced fresh parsley
1 tablespoon snipped fresh chives
Black pepper to taste

Add all ingredients in a screw top jar, put the lid on and shake well.

Need Buttermilk? Make your own.
Stir 1 tablespoon of vinegar or lemon juice in one cup of milk. Let stand 5 minutes

Curry Dressing

3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
5 tablespoons olive oil
3 tablespoons vinegar

Mix ingredients in order given and stir until well blended.

Cream Dressing

1/4 tablespoon salt
1 egg slightly beaten
1/2 tablespoon mustard
21/2 tablespoons melted butter
3/4 tablespoon sugar
3/4 cup cream
1/4 cup vinegar

Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.

Boiled Dressing

1/4 tablespoon salt
1 1/2 tablespoon flour
1 teaspoon mustard
Yolks 2 eggs
1 1/2 tablespoons sugar
1 1/2 tablespoons melted butter
Few grains cayenne
3/4 cup milk
1/4 cup vinegar

Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool

Oil Dressings (recipes from 1800's)

Oil Dressing I
4 “hard-boiled” eggs
1/2 teaspoon mustard
4 tablespoons oil
1/2 teaspoon salt
4 tablespoons vinegar
Few grains cayenne
1/2 tablespoon sugar
White 1 egg

Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.
18

Oil Dressing II
11/2 teaspoons mustard
2 tablespoons oil
1 teaspoon salt
1/3 cup vinegar diluted with cold water to make one-half cup
2 teaspoons powdered sugar
Few grains cayenne
2 eggs, slightly beaten

Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

More Salad Recipes

Cole Slaw Recipes
Egg Salad
Fruit and Jello Salads
How to Make Mayonnaise
Junket Rennet Recipes
Lettuce Salads
Macaroni Salads
Potato Salads
Salad Dressings
Sandwich Salads
Summer Salads
Waldorf Salad Recipes

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