Mix well or shake until sugar and salt are dissolved. Can be refrigerated. You can use olive oil, but it will solidify in the refrigerator.
By Anne from Sewell, NJ
Adjust amounts to your own taste.
In a small bowl, add mayo and Greek yogurt. Mix together.
Add sugar and vinegar, salt and pepper, mix again.
Now add the amount of buttermilk that makes you happy. Whip all together with whisk or fork. I like to add a pop of Tabasco to mine.
Use dressing on salad or over a plate of sliced tomatoes, cucumbers, bell pepper strips or broccoli florets. We used it over cabbage slaw tonight, yums!
By Great Granny Vi from Moorpark, CA
Process all ingredients in blender until thick. Can be kept in refrigerator for several weeks.
By Robin from Washington, IA
Combine all ingredients in a glass jar or bottle. Cover, shake well and store in refrigerator. Shake again before using. Makes 4 cups.
Here are numerous salad dressing recipes using the Basic Oil and Vinegar Dressing convenience mix.
Curry Dressing: Add 1 teaspoon curry powder, 1/4 teaspoon dry mustard (optional) and 1 or 2 finely chopped, hard-cooked eggs to 1 cup Basic Oil and Vinegar Dressing.
Florentine Dressing: Add 3 tablespoons finely minced raw spinach to 1 cup Basic Oil and Vinegar Dressing.
Parmesan Dressing: Add 3 to 4 tablespoons grated Parmesan cheese to 1 cup Basic Oil and Vinegar Dressing.
Vinaigrette Dressing: Add 2 teaspoons finely chopped chives and 1 to 2 finely chopped, hard-cooked eggs to 1 cup Basic Oil and Vinegar Dressing.
Chiffonaide Dressing: Add 4 teaspoons minced pimento, 1 teaspoon dried parsley flakes, and 1 finely chopped, hard-cooked egg to 1 cup Basic Oil and Vinegar Dressing.
Mint Dressing: Add 2 tablespoons dried mint leaves and 4 teaspoons sugar to 1 cup Basic Oil and Vinegar Dressing.
Indian Rose Dressing: Add 1 small cooked beet, finely chopped; 1/2 teaspoon Worcestershire sauce and 2 tablespoons chopped sweet pickle to 1 cup Basic Oil and Vinegar Dressing.
Spicy Red Dressing: Add 1/3 cup ketchup, 1/2 teaspoon dried oregano, 1 teaspoon parsley flakes, 1/2 teaspoon dried basil flakes, 1/2 teaspoon dried dill weed and 1/4 teaspoon celery salt to 1 cup Basic Oil and Vinegar Dressing. Cover and refrigerate for 1 week to give herbs time to flavor dressing.
Blue Cheese Dressing: Add 1/4 cup crumbled blue cheese to 1 cup Basic Oil and Vinegar Dressing.
Celery Dressing: Add 1 teaspoon celery seeds to 1 cup Basic Oil and Vinegar Dressing.
Honey-Celery Dressing: Add 1/2 cup honey and 1 tablespoon celery seeds to 1 cup Basic Oil and Vinegar Dressing.
Honey-Lemon-Orange Dressing: Add 2 tablespoons honey, 4 teaspoons lemon juice, I teaspoon orange juice, and 1/2 to 1 teaspoon grated lemon peel to 1 cup Basic Oil and Vinegar Dressing.
Honey-Orange Dressing: Add 2 tablespoons honey, 4 teaspoon orange juice, 1 teaspoon lemon juice, and 1/2 teaspoon grated orange peel to 1 cup Basic Oil and Vinegar Dressing.
Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4029.htm
Blend well and store in refrigerator.
By Robin from Washington, IA
Mix together well. Add to assorted bite-sized raw veggies; broccoli, cauliflower, peppers, green onions, tomatoes, cucumbers, or whatever you have on hand.
By Robin from Washington, IA
Not very complicated: just mix well and enjoy. I usually make a double batch and do not refrigerate it. I especially like the extra light olive oil. If you have a problem with the sugar you can substitute and use Splenda, but it won't be the same and you'll have to use your judgment on the amount of Splenda.
By Elaine D. from Chicago, IL
Mix in order listed and chill.
By Robin from Washington, IA
Melt butter and stir in flour; cook until smooth. Then add vinegar, water sugar and egg which have been beaten until foamy. Cook until thickened, stirring to keep it smooth. Cool and add cream to thin to taste.
By Robin from Washington, IA
Mix all together well and refrigerate.
By Robin from Washington, IA
I just tried the Crispy Chicken Salad at Chili's Restaurant. It was sooooo good! I'm addicted to it now mainly because of the dressing. I can't remember the name of it. Something like honey ginger, or sesame ginger, (?) it was oriental. I've looked in all the stores to find something similar, but no luck. Anyone know I could make it or where to buy it?
Jo in TN
By Doctor Gonzo (Guest Post)01/02/2009I believe someone was looking for the Chili's Ranch dressing recipe. I worked at Chili's almost 15 years ago, back when many things were still made from scratch in the kitchen, versus the pre-made sauces they have now. The ranch was absolutely "idiot proof" simple: a jug of real mayonnaise, a couple cartons of real full-fat buttermilk, and a more-or-less generic ranch seasoning packet.
When I was in grade school (in the 70's in Ohio), back when schools made everything from scratch because it was cheaper, the school made a sweet salad dressing that I would love to find the recipe for. It was what made me love salads. It was a clear dressing probably just sugar and oil and vinegar, but I cant find a recipe anywhere that tastes the same. Any suggestions?
By plloyd714 from Erwin, TN
By rgrichmond07/03/2011Schools should still cook food like we had in the 60's & 70's. We had wonderful simple food. Have you eaten in a school cafeteria in the last few years, might as well go to McDonalds it is almost all fast food and the combinations they put together, makes you wonder where they get their ideas.
Mix all ingredients together and bring to a boil; stirring constantly. Let boil until it begins to thicken. It will thicken more as it cools down. Good on potato salad or macaroni salad.
By Robin from Washington, IA
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Chili's Salad Dressing Recipe