We don’t buy bottled dressing around here as you can see from the list below. I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors.
bacon crumbles
1 recipe of one of the following dressings:
FARMHOUSE BUTTERMILK DRESSING
1 cup Buttermilk
1 cup mayonnaise
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon parsley flakes
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
- Blend together in mini food processor or whisk vigorously. Chill overnight before serving.
Home made “BLEU” CHEESE DRESSING
- 1/2 cup sour cream
- 1/2 cup large curd cottage cheese
- 1 cup mayonnaise
- 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.
I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.
SWEET SESAME DRESSING
1/3 cup sugar
3 tablespoons champagne vinegar
3 tablespoons rice wine vinegar
3 tablespoons peanut oil
1/2 teaspoon sea salt
- Whisk vinegars, sugar and salt together.
- Heat over a medium heat until sugar is completely dissolved.
- Whisk in oil until well blended.
- Cool and pour over salad.
2 tablespoons Apple Cider Vinegar
Juice of 1 lemon
1 tablespoon granulated sugar
1/2 teaspoon salt
1 small bunch green onions, minced
1/2 cup small peeled and diced cucumber
- Whisk sour cream until smooth.
- Add lemon juice, salt and vinegar and blend well.
- Add cucumbers and onions.
- Cover to chill and blend flavors.
- Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
- Makes 1 1/2 cups give or take.
CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste
- Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
- Enjoy!
CELERY SEED DRESSING
1 teaspoon salt
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon celery seed
1/2 teaspoon white pepper
1/3 cup sugar
4 tablespoon lemon juice
1 tablespoon white vinegar
1 cup salad oil
- Blend together in small food processor for 3 minutes.
- Chill.
- This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy!
- Keep bottled in refrigerator
1000 ISLAND DRESSING (MY FAVORITE)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper
- In a mini blender blend all ingredients to desired consistency.
WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste
- Cook bacon until crisp. Leave drippings in pan and allow to cool.
- Drain on paper towels and crumble when cool. Set aside.
- In a medium bowl lightly beat the egg.
- Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
- Mix until well blended.
- Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
- When cool, add the crumbled bacon.
- Enjoy!
