Hello to all:
The topic for today's recipes is salad dressing.
Salads rely on their dressing to tempt the flavor seeker beyond the first bite, whether tangy, sweet, spicy, light or creamy. The dressing determines the success of the salad, adds tantalizing flavors by using herbs and spice in small amounts, about 1/4 teaspoon for 4 servings. Taste before adding more. For best flavor results, blend seasoning with a little oil, and then stir into the dressing. Crush dried herbs or snip fresh ones before using.
Here are basic types of salads with the herbs and spice that accent them best:
- Bean: oregano, tarragon
- Coleslaw: caraway seed, celery seed, dill, thyme, poppy seed
- Cucumber: basil, chervil, dill, tarragon
- Egg: dill, tarragon, curry powder, chili powder
- Fruit: allspice, cinnamon, clove, ginger, mint, nutmeg, rosemary
- Potato: dill, caraway seed, chervil, curry powder.
- Tossed green: basil, dill, marjoram, tarragon, chervil.
- Fish/seafood: basil, celery seed, curry powder, dill, oregano
- Poultry: basil, curry powder, marjoram, tarragon, thyme
- Vegetables: basil, chervil, dill, oregano, savory, tarragon
- Beet: chervil, dill, thyme
1, 8-ounce can jellied cranberry sauce
3/4 cup salad oil
3 tablespoons lemon juice
1/4 teaspoon sea salt
In a small bowl, beat jellied cranberry sauce until smooth. Gradually beat in salad oil, and then blend in lemon juice and sea salt. Serve with fruit salads. Makes 1-3/4 cups.
Snappy Garlic Dressing
2/3 cup salad oil
1/4 cup vinegar
1 small clove of garlic, minced
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon dry mustard (a little less if using regular mustard)
dash of pepper, freshly ground
In a screw-top jar, combine all ingredients. Close jar and chill for several hours. Shake well before serving with salad greens or shredded cabbage.
The garlic is subtle, mustard adds pep. Makes one cup.
Fruit French Dressing
1 cup salad oil
1/4 cup pineapple juice
1/4 cup lime juice
1 tablespoon vinegar
1/3 cup sugar
1-1/2 teaspoons paprika
1 teaspoon salt
Combine all ingredients and in screw top jar; close jar and shake. Chill. Shake again just before serving. Serve with fresh or canned fruit. Makes 1-3/4 cups.
1/2 cup mayonnaise
2 tablespoons hone
1 tablespoon lemon juice
1/2 teaspoon celery seed
1/4 teaspoon paprika
Blend and serve with fruit salads. Makes 3/4 cup.
1 cup sour cream
2 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon salt
Combine all ingredients, chill. Toss with shredded cabbage or thin slices of cucumbers. Makes 1 cup.
1/2 cup finely chopped cucumber, unpeeled
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1/2 cup whipping cream
Blend together first five ingredients. Whip whipping cream till soft peaks form. Fold into cucumber mixture. Chill. Serve with seafood salads. Makes 1-1/4 cups.