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Homemade Salad Dressings

Homemade Salad Dressings is built on Salad Oil, Vinegar, Onion, Garlic Minced, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 3/4 cup
• 1/2 cup
• 1
• 1 clove
• 1 tsp
• 1 tsp
• 1/4 cup
• 1/2 cup
• 2
• 1
• 1/2 cup
• 1 cup
• 1/4 cup
• 1
• 1/2 cup
• 1 clove
• 2 cup
• 1
• 3/4
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 3
• 3
• 1/4
• 1/8
• 1/3 cup
• 1
• 1/4
• 1 1/2 cup
• 1/2 cup
• 2 clove
• 2/3 cup
• 1
• 1
• 1/8
• 1/2 cup
• 3
• 1/2
• 1/4
• 1/4
• 1/4
• 1/4 cup
• 1/4 cup
• 1 cup
• 1
• 2/3 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   Mix all ingred except vinegar and garlic in blender. Add vinegar. Float garlic on top. Makes 1 Qt. dressing and serves about 32.

2. 2

   JOANNE's BLUE CHEESE or ROQUEFORT DRESSING

3. 3

   This is really great!

4. 4

   Juice of 2 lemons

5. 5

   Mix all ingred. in blender.

6. 6

   In blender combine

7. 7

   Whisk in bowl. Chill for several hours before serving.

8. 8

   CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)

9. 9

   Place chrysanthemum leaves and other ingred. in blender.

10. 10

    Blend until smooth, slowing pour in oil.

11. 11

    Turn motor on and off to incorporated all of oil.

12. 12

    Chill, covered in refrigerator. Makes 2 1/2 cups.

13. 13

    SPICY LEMON DRESSING (from Sunset Magazine)

14. 14

    Shake in jar or stir well.

15. 15

    Cover and refrigerate for up to 3-4 weeks.

16. 16

    Stir or shake before serving.

17. 17

    PARMESAN HERB DRESSING (Spice Islands Cookbook)

18. 18

    Serve on cooked, artichokes, cauliflower, string beans, aspargus or lettuce.

19. 19

    Good with hot vegetables too.

20. 20

    Whirl ingred. in blender, adding oil a little at a time.

21. 21

    Continue beating until thick and very smooth.

22. 22

    Chill for flavors to develop.

23. 23

    Juice of 1 lemon

24. 24

    Juice of 1 orange

25. 25

    Combine eggs, flour and sugar.

26. 26

    Add fruit juices and mix, cook in double boiler stirring constantly until thick.

27. 27

    Cool.

28. 28

    Store the fruit base in in glass in refrigerator for up to 2 weeks.

29. 29

    When you are ready to add the dressing to your fruit salad, fold in one cup of whipped cream to the fruit base.

30. 30

    1 cup sour cream add 2 Tbs. granulated white sugar stir in 2 Tbs. white vinegar

31. 31

    Add to shredded cabbage slaw.