Ingredients
1 Egg
2 cups Cooking Oil
1/3 cup plus 3 tablespoons Buttermilk
3/4 teaspoon Salt
3/4 teaspoon Garlic Powder
1 teaspoon Dry Mustard
3/4 teaspoon Paprika
up to 2 tablespoons Fresh Lemon Juice
Directions
As always with mayonnaise, beat egg - then very slowly and constantly beat in cooking oil to make emulsion. Stir in buttermilk, seasonings and lemon juice to taste. Chill before serving.
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Crazy House Salad Dressing
Use Kraft salad dressings, mixing Thousand Island and French right out of the bottle in equal parts.
Vegan Ranch Salad Dressing
Ingredients
1 cup vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons parsley, chopped (i use dry flakes)
1/2 cup unsweetened soymilk
Directions
Whisk all ingredients together and chill before serving.
1 cup vegan mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons parsley, chopped (i use dry flakes)
1/2 cup unsweetened soymilk
Directions
Whisk all ingredients together and chill before serving.
Nut Crazy Salad Dressing
Ingredients:
1 cup sunflower seed kernals
⅔ cup lemon juice
⅔ cup honey
1½ cups canned tomatoes
⅓ fresh onion (approximately)
3-4 fresh garlic cloves
1 tsp salt (increase to 3 tsp if the sunflower seeds are unsalted)
water (optional)
Instructions;
* Brown sugar or other sweeteners can be used in place of honey.
Place all the ingredients in a blender and blend well until very smooth.
You may need to add a little water to make the dressing your desired consistency.
Pour over a garden salad
Yields 6 cups of dressing.
1 cup sunflower seed kernals
⅔ cup lemon juice
⅔ cup honey
1½ cups canned tomatoes
⅓ fresh onion (approximately)
3-4 fresh garlic cloves
1 tsp salt (increase to 3 tsp if the sunflower seeds are unsalted)
water (optional)
Instructions;
* Brown sugar or other sweeteners can be used in place of honey.
Place all the ingredients in a blender and blend well until very smooth.
You may need to add a little water to make the dressing your desired consistency.
Pour over a garden salad
Yields 6 cups of dressing.
Roasted garlic and Basil Salad Dressing
Ingredients:
1½ cups of fresh basil
1 tbs Dijon mustard
4 cloves roasted garlic
¼ tsp sea salt
¼ tsp pepper
2 tbs extra Virgin Olive Oil
2 tbs freshly squeezed lemon juice
Instructions
Roast garlic at 350F in aluminum foil
Roast in the oven for 45 minutes
Squeeze 4 cloves of garlic out of their skin into a blender
Add the rest of the ingredients
Blend until smooth
1½ cups of fresh basil
1 tbs Dijon mustard
4 cloves roasted garlic
¼ tsp sea salt
¼ tsp pepper
2 tbs extra Virgin Olive Oil
2 tbs freshly squeezed lemon juice
Instructions
Roast garlic at 350F in aluminum foil
Roast in the oven for 45 minutes
Squeeze 4 cloves of garlic out of their skin into a blender
Add the rest of the ingredients
Blend until smooth
Creamy Cilantro Dressing for salads and more
Ingredients:
NGREDIENTS
1/4 cup buttermilk
1/4 cup fat-free mayonnaise
3 to 6 drops hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon sugar
1/2 cup fresh cilantro leaves
Mix well.
DIRECTIONS
Place all ingredients in a blender; cover and process until blended. Refrigerate, covered, until serving. Yield: about 1/2 cup.
NUTRITIONAL FACTS
2 tablespoons: 18 calories, 0 fat (0 saturated fat), 1mg cholesterol, 298mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
Red Red Onion Salad Dressing
Ingredients:
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 cup catsup
1/3 cup chopped onion
Mix well.
Frugal Italian dressing
Italian Salad Dressing
Mix:
1/2 cup Wesson Oil
1/4 cup lemon juice
1/4 t. Italian herb
1/4 t garlic powder
salt and pepper to taste
a little sugar is optional
Mix well.
Mix:
1/2 cup Wesson Oil
1/4 cup lemon juice
1/4 t. Italian herb
1/4 t garlic powder
salt and pepper to taste
a little sugar is optional
Mix well.
Catalina Dressing
Ingredients:
1/2 cup red wine vinegar
1/3 cup ketchup
1/4 cup honey or agave
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 cup grapeseed oil
Directions:
Pour the vinegar, ketchup, honey, Worcestershire sauce, paprika, and onion powder in a blender. Cover and puree.
With the blender running, open the vent in the lid and slowly drizzle the oil into the blender to emulsify. Salt and pepper to taste.
NUTRITION INFORMATIONYield: 1 3/4 cup, Serving Size: 1/4 cup
Amount Per Serving:Calories: 96 Calories Total Fat: 7.8g Saturated Fat: 0.8g Sodium: 68mg Carbohydrates: 6.7g Fiber: 0.1g Sugar: 6.4g Protein: 0.2g
White French Dressing
INGREDIENTS
2 soft boiled eggs
½ cup red wine vinegar
1/3 cup granulated sugar
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon paprika
1 cup canola or vegetable oil
INSTRUCTIONS
In a food processor, combine all ingredients except the oil. Process for about 2 minutes, or until all of the sugar is dissolved.
With the food processor running, slowly add the oil to the bowl in a steady stream. Once the oil is incorporated, turn off the food processor and taste – adjusting the seasonings to taste if necessary.
Transfer to a serving vessel and cover. Refrigerate for about an hour before serving.
.
2 soft boiled eggs
½ cup red wine vinegar
1/3 cup granulated sugar
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon paprika
1 cup canola or vegetable oil
INSTRUCTIONS
In a food processor, combine all ingredients except the oil. Process for about 2 minutes, or until all of the sugar is dissolved.
With the food processor running, slowly add the oil to the bowl in a steady stream. Once the oil is incorporated, turn off the food processor and taste – adjusting the seasonings to taste if necessary.
Transfer to a serving vessel and cover. Refrigerate for about an hour before serving.
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Italian Salad Dressing
Italian Salad Dressing
18 oz Olive Oil
10 oz Red Wine Vinegar
4 oz Burgundy Wine
4 cloves of garlic, cut in halves
1 tablespoon oregano
2 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon sugar
Makes a quart. By Lou Malnati
18 oz Olive Oil
10 oz Red Wine Vinegar
4 oz Burgundy Wine
4 cloves of garlic, cut in halves
1 tablespoon oregano
2 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon sugar
Makes a quart. By Lou Malnati