Zesty French Dressing Poppy Seed Dressing Thousand Island
Dressing Hot Bacon Dressing Versatile Salad Dressing
Zesty French Dressing
1 small Onion, diced finely
2/3 cup Canola Oil
3/2 cup Sugar
4/3 cup Vinegar 2 Tbsp. Ketchup 1-1/2 tsp. Worcestershire
Sauce 1-1/2 tsp. Salt 1 tsp. store bought Yellow Mustard
1 tsp. Paprika
5/2 tsp. Garlic Powder
6/2 tsp. Celery Seed
In a blender or food processor, process all ingredients
until smooth and thickened. Cover and refrigerate for a
least 1 hour. Shake well before serving. Yield: 1-1/2 cups.
Poppy Seed Dressing
7/4 cup Sugar 1-1/2 tsp. Onion Salt 1 tsp. Ground Mustard
8/3 cup Vinegar 1 cup Canola or olive oil 1 Tbsp.
Poppy Seed
In a small bowl, combine sugar, onion salt, and mustard. Add
vinegar, mix well. Gradually add oil while beating on medium
speed of electric mixer for 5 minutes, or until very thick.
Stir in poppy seed. Cover and refrigerate. Serve over fresh
fruit or salad greens. Store in refrigerator. Always keep
poppy seeds refrigerated, they before rancid very quickly if
you do not. Yield: 1-2/3 cup
Thousand Island Dressing
2 cups Mayonnaise
9/4 cup Chili Sauce
10/4 cup Sweet Pickle Relish
In a bowl, combine all ingredients, cover and refrigerate.
Yield: 2-1/2 cups
Hot Bacon Dressing
11/4 lb. Bacon, diced
12/2 cup diced Onion 1 cup Cider Vinegar 2 cups Water 1-1/2
cups Sugar 2 Tbsp. Dijon Mustard 1 tsp. Salt
13/4 tsp, Pepper 3 Tbsp. Cornstarch 2 Tbsp. Cold Water 1 2
oz. jar diced Pimientos, drained
In large skillet, cook bacon to crisp, remove and set aside.
Drain, reserving 2 Tbsp. drippings in skillet. Add onions
and saute' until tender. Remove from heat. Add cider
vinegar, water, sugar, pimientos, mustard, salt, pepper and
bacon; mix well. Combine cornstarch and cold water; stir
into skillet. Cook and stir until mixture comes to a boil.
Boil 2 minutes stirring. Serve warm over fresh spinach or
loose green lettuce. Add some red onion you have slice and
separated the rings of, juicy wedges of tomatoes, black
olives and you have a wonderful salad. Only use the portion
of dressing you need for your salad, refrigerate the
remaining dressing. Reheat before using on another salad.
Yield: 4 cups
Versatile Salad Dressing
2 cups Sugar 3 Tbsp. Flour 1 tsp. Salt
14/2 tsp. Ground Mustard 3 Eggs, slightly beaten 1 cup
Vinegar, and 1 cup Water Mayonnaise
In a saucepan, combine sugar, flour, salt and mustard;
stir in eggs. Gradually stir in vinegar and water until
smooth. Bring to a boil, over medium heat, stirring
constantly; cook for 2 minutes stirring constantly. Cover
and cool, refrigerate. Just before serving, combine
desired amount of base with equal amounts of mayonnaise.
Serve as a dressing for potato salad, coleslaw or salad
greens. Refrigerate, dressing keeps for quite some time.
Yield: 3-3/4 cups base PattyG
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