This is a great, quick dressing!
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
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Here's a great way to add the wonderful avocado flavor to a salad without actually adding them sliced or diced.
This salad dressing is made with oil, vinegar, and tahini, and is a huge staple in our household. Easy to make and lasts a long time.
I didn't have blue cheese or ranch dressing so I took a couple of spoonfuls of mayo, Greek yogurt, buttermilk, flavorings and spices. I had a dresssing for the coleslaw in a jiffy.
You can use this basic oil and vinegar mix to make a variety of different salad dressings.
This is good on lettuce salads as well as a dressing for other raw veggies.
I always get compliments on this dressing which I use on salads, everyone just loves it. I've also used it on cooked beets for a side dish and it was also great on freshly cooked green beans with a sprinkle of almonds.
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.
Combine ingredients. Let stand for one hour. Good on cabbage, macaroni, potato salad and cucumbers.
If you're a garlic lover like me, you'll enjoy this dressing on your salad!
Combine sugar, salt, dry mustard, poppy seeds, celery seeds, grated onion and vinegar. Gradually add peanut oil, beating constantly.
In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
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You will surely scratch salad dressing from your shopping list and never buy salad dressing again after reading this tip. Clean an old salad dressing bottle and fill it 3/4 from the top full with your favorite oil (e.g. olive or canola or sunflower, etc) and add just a pinch of the following.
All you need to make French dressing, put ketchup in the mayo or salad dressing and mix for the taste you like. Or use mayo or salad dressing, add mustard, and ketchup for Thousand Island dressing. For this one, you can put sweet pickle relish or any other herb or onions or hard boiled eggs, if you like. Sometimes, I just use plain salad dressing or mayo on the salad. I put it on just before serving the salad. You can also mix oil and vinegar, with herbs and garlic, if you want to make a nice Italian dressing.
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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 Peggy from Erwin, TN
If you can describe the taste a bit I could help search for it. Does it taste similar to French or to Thousand Island? If so, I might even have a couple clear ones in my collection ;-)
I know at my old school it was watered down french dressing. It was actually pretty good. The bitter/tartness wasn't as bad.
At my school in Florida they just spooned on salad dressing- the kind that comes in a jar that looks like a mayonnaise jar. They sell it next to the mayo in the grocery store. Unlike mayo it has a sweet taste. I hated the stuff and never touched a school salad, but there are people who like it. They had great homemade rolls at school though.
Does anyone have the old Valerio's salad dressing recipe?
By hank from San Antonio, TX
