mixed salad dressings

Joined Feb 8, 2001
I know most of you probably make your own, but my favorite is mixing blue cheese dressing with golden italian. we call it our creamy italian. Any other suggestions?
Joined Dec 13, 2000
Here are a few of our favourites.

Spicy French Dressing

6 Tablespoons salad oil (*)
2 Tablespoons wine vinegar
½ teaspoon onion salt
¼ teaspoon celery salt
a dash of hot chili sauce
¼ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
1 clove garlic
a pinch of cayenne pepper

Method~~Place all ingredients in a small screw-top jarr for several hours before serving so the flavours can combine.
Remove the clove of garlic and shake vigorously.

Pickled Cucumber Dressing

¾ cup mayonnaise (**)
1 teaspoon finely grated onion
1 Tablespoon lemon juice
½ cup chopped dill cucumber
1 teaspoon finely chopped mint
salt and petter to taste
(**) or half mayonnaise and half Greek style yoghurt

Fold all ingredients together and chill.
This is a quick dressing and good to serve with seafood.

Quick Salad Dressing

2 Tablespoons cider vinegar
2 Tablespoons lemon juice
3 teaspoons brown sugar
½ teaspoon dry mustard
½ teaspoon garlic salt
a good pinch cayenne pepper
black pepper
1 small tin (5½ fl ozs) evaporated milk

Combine the vinegar and lemon juice.
Mix in the sugar, garlic salt, pepper, mustard, and cayenne.
Lastly, stir in the evaporated milk.
Chill before serving.

(*) Note~~ For each Tablespoon, add 1 extra teaspoon of ingredient.
Australian Tablespoons are larger than those used in America, Canada, NZ and UK.
Joined Nov 5, 2000
My two favs:

Lemon Gorgonzola

1 tablespoon champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola
2 tablespoons freshly grated Parmesan cheese

Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)



1 large garlic clove, pressed
A generous sprinkling of sea salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil

Mash the garlic and salt to a paste. Whisk it together with all other
ingredients until emulsified.

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