Creamy House Dressing

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.

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.

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.

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

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.

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.
.

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