Monday, May 15, 2006
Top off your salad with homemade dressing
Store-bought salad dressings are wonderfully convenient. There is a dressing for every diet—fat free, low fat, and regular. You can even get exotic flavors at the local grocery stores, including such temptations as creamy peppercorn and raspberry vinaigrette. But even with this array, sometimes it’s nice to put a pretty cruet on the table filled with a homemade dressing. The following recipes are tasty enough for company, and easy enough to create on those nights when you reach in the refrigerator for salad dressing, only to find there isn’t any.
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French Dressing
1/2 cup granulated sugar
1/2 cup ketchup
1/2 cup vegetable oil
1 clove garlic, minced
1/4 cup white vinegar
1/4 teaspoon hot pepper sauce
1-1/2 teaspoons celery seed
1/8 teaspoon liquid smoke flavoring
1 tablespoon minced fresh chives
In a pint jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke, and chives. Cover and shake well. Refrigerate until serving. Makes 2 cups.
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This dressing works well on salad, potato salad, and coleslaw.
Low-Fat Yogurt Salad Dressing
1 8-ounce container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve. Makes 1 cup.
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Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Makes 1-1/2 cups.
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Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
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Pantry Pointers
The easiest way to wash leafy greens is with a salad spinner. If you don’t have a salad spinner, rinse greens under running water and then pat dry with paper towels.
For longer storage time, keep leafy greens in perforated plastic bags. To make your own, carefully poke evenly spaced holes in a regular plastic food storage bag before adding greens.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com