The Table: Salad Dressings….

People are always telling me I should bottle my salad dressings.  Here are just a few for you to try.  More to follow….

Dressings; Favorites

CAESAR

  1. 6 Tablespoons Mayonnaise

  2. 6 Tablespoons Olive Oil

  3. 1/4 Cup Dijon Mustard

  4. 1/4 Cup Grated Parmesan Cheese

  5. Lemon, Juiced

  6. 4 Teaspoons Minced Garlic

  7. 2 Teaspoons Worcestershire Sauce

  8. 1 Teaspoon Anchovy Paste

  9. Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.

RANCH DRESSING:
1/2 Cup Full-Fat Greek Yogurt
3/4 Cup Full-Fat Buttermilk
1 Tablespoon Apple Cider Vinegar
1-3 Cloves Garlic Minced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill
1 Teaspoon Fresh Chives

Whisk until well blended in a medium bowl and place in a lidded jar in the refrigerator.

The Queens Vinaigrette Dressing

1 Cup Extra Virgin Olive Oil Or Canola (canola Is A Lighter Flavor)

1/2 Cup Raw Apple Cider Vinegar

1 Tablespoon Season Salt

2 Teaspoons Onion Powder

3 Teaspoons Minced Garlic

3 Tablespoons Green Olive Juice

Place In A 1 Quart Jar And Shake Vigorously To Emulsify

Diva SALAD and Dressing

Dressing:

2 Teaspoons White Vinegar

2 Teaspoons Lemon Juice

1/2 Teaspoon Dijon Mustard

1 Cup Mayonnaise

1/2 Cup Buttermilk or Half n’ Half to taste

2 Tablespoons Chopped Flat Leaf Parsley

1 Hard Cooked Egg Diced

Salt and Pepper to Taste

Place in Blender and pulse lightly until blended. Store in lidded container in the refrigerator.

Suggested Salad:

2 Heart Of Romaine Rough Chopped

3/4 Cup Feta Cheese Crumbled

1/2 Cup Green Salad Olives

1/2 Cup Pepperocini Sliced (optional)

2 Medium Tomatoes Diced

1 Lg Cucumber Peeled And Chopped

1 Bunch of Green Onions Chopped

Garlic Herbed Croutons to Garnish

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