Salad Dressings

Louie Dressing (excellent on crab Louie salad)
Mix:
1 cup mayo
¼ cup chili sauce
¼ cup chopped green pepper
¼ cup chopped green onion
¼ cup whip cream – whipped
1 teasp. Lemon juice
salt to taste


SONNEBORN'S SALAD DRESSING

1 can tomato soup, condensed
1 cup oil
1 cup vinegar
1/4 cup sugar
1 teaspoon pepper
1 Tablespoon salt
2 cloves of garlic
Mustard} a package of
oregano} OR pre mixed salad
peperika} seasoning
Blend until thick. Store in refrigerate


LEMON DRESSING

1/4 cup olive oil
1/4 cup salad oil
1/4 cup lemon juice
2 Tablespoons white vinegar
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 to 2 garlic cloves
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon parsley flakes Mix the above together, let set over night and enjoy. May want to add more lemon juice.


SPINACH DRESSING

1/3 cup cider vinegar
1 cup salad oil
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon onion powder
Mix by shaking well.

Honey Dressing
Makes 2 cups

Mix dry Ingre:
2/3 cup sugar
1 tesp. Dry mustard
1 tesp. Paprika
1 tesp. Celery seed
¼ tesp. Salt
set a side

Mix wet ingr:
1/3 cup Honey
5 Table. Vinegar
1 Table. Lemon
1 tesp. Grated onion ( if desired)
1 cup salad oil

Pour wet mixture into dry mixture slowly and beat constantly until well mixed.






LIME POPPY SEED DRESSING
for fruit salads Makes 3/4 cup

In a small mixer bowl stir together:
1/3 cup honey
1/4 teaspoon finely shredded lime peel
3 Tablespoons lime juice
1 1/2 teaspoon poppy seed
1/4 teaspoon salt
1/8 teaspoon ground mace

Beat honey mixture with an electric mixer on medium-high speed while gradually adding:
1/4 cup salad oil
2 Tablespoons walnut oil or salad oil

Continue beating till mixture thickens. Cover;chill. Stir to remix before serving. If, after chilling, mixture is to thick to drizzle over fruit salad, let stand at room temperature for 30 minutes.







GRAND MARNIER SAUCE
fresh fruit salad dressing

4 egg yolks
1 teaspoon cornstarch
1 cup hot milk
1/2 cup fresh orange hjuice
1/4 cup Grand Marnier
1 teaspoon grated orange peel

Combine the yolks, cornstarch and sugar in the top of a double boiler. Beat until the mixture is pale yellow, the add the hot milk and orange juice. Place over the heat, whisling constantly until the mixture thickens and heavily coats a spoon. Do not allow to boil or the mixture will curdle.

Remove from heat and strain into a serving bowl. Add the Grand Marnier, Vanilla and orange peel. Cool completely at room temperature. Cover and refrigerate until ready to use.

Drain fruit of any juices and pour the sauce over. a Serve immediately.












GINGER DRESSING FOR FRUIT

1 cup sour cream
1/2 cup yogurt
2 Tablespoons sugar or honey to tast
1 Tablespoon finely chopped candied ginger
1/2 teaspoon lime juice (to taste)

Combine all of the ingredients. Refrigerate for several hours and stir before serving. Serve with fruits. If you like, substitute 1/4 teaspoon ground ginger for candied ginger.









FLUFFY CITRUS SAUCE
Serve with fruit

1 egg
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 Tablespoon lemon juice
1 Tablespoom orange juice
1 cup heavy cream, whipped

Beat the egg until fluffy. Slowly beat in the sugar. Add the rinds and juices. Cook over low heat until thick, about 5 minutes. Cool, then chill completely. Fold in the whipped cream and serve with fruit.



MAYONNAISE
Yields 2 cups

1 1/2 cup vegetable oil
4 Tablespoons lemon juice
2 eggs
1 teaspoon salt
1/2 teaspoon mustard, dry
1 teaspoon prepared mustard
1/2 teaspoon paprika

In blender container, combined 1/2 cup oil and remaining ingredients. Blend slowly until smooth, about 30 seconds. Continue blending on high while adding the remaining 1 cup of oil. Refrigerate.


LOW FAT DRESSINGS




Raspberry vinaigrette

1/2 cup plus 1 Tabls.raspberry vinegar
1/2 cup canned low sodium chicken broth, undiluted
2 tsp. sugar
1 1/2 tsps olive oil
1/8 tsp salt and pepper
combine all ingredients in a small jar; cover tightly and shake to blend. Cover and chill thoroughly. Serve with salad greens. Yields 1 cup, 8 calories, 1/2 gram fat per Tabls.




Honey Mustard Dressing

1 - 8 oz. carton plain non-fat yogurt
1/3 cup nonfat mayonnaise
1/3 cup honey
2 1/2 Tble. Dijon mustard
2 1/2 Tbls. coarse grained mustard
1 1/2 Tbls. rice vinegar
combine all ingredients in a small bowl, stirring well with a wire whisk. Cover and chill thoroughly. Serve as dressing with salad greens or assorted sliced fresh fruits, or as a dipping sauce for broiled, roasted, or grilled poultry. Yields 1 3/4 cups, 22 calories, trace of fat per Tablespoon.




Orange-Basil Vinaigrette

1/2 cup canned no salt added chicken broth, undiluted
1/2 cup unsweetened orange juice
2 Tbls. white wine vinegar
1 Tabl. Dijon mustard
1 tsp cornstarch
1/4 tps. minced garlic
1/8 tsp salt
1 tsp fresh basil
1/4 tsp. grated orange rind
Combine first 5 ingredients in a small saucepan, stir well. Bring to a boil over medium heat, stirring constantly. Cook 1 minute; remove from heat, and set aside.
Combine garlic and salt in a small bowl; mash to a paste using the back of a spoon. Add orange juice mixture, basil and orange rind; stir well. Cover and chill. Serve with salad greens. Yields 1 1/4 cups, 5 calories, 0 fat per Tbls.



Raspberry Vinaigrette
makes 1 cup

1 cup raspberries, puree and seeded
can press through sieve with back of spoon
Whisk in:
1 Tabl. white vinegar
1 Tabl. lemon juice
Dash of pepper & nutmeg
Slowly whisk in:
3 Tabl. vegetable oil
Shake well before using and it refrigerates well.
I do not put the pepper or nutmeg in and it is good. Over salad greens and a fresh fruit salad.
From Bill Stanton