salad dressing recipes - Page 2
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  1. #16
    Registered User Katybird's Avatar
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    Default

    Yummy, thanks.

  2. #17
    Tourist SusieJD's Avatar
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    I can't eat sugar subs. Can you replace the Splenda with real sugar?

    Susie in MN

  3. #18
    Registered User Sinclairwife's Avatar
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    Default Peppery Blueberry Poppyseed Dressing

    PEPPERY BLUEBERRY POPPYSEED DRESSING

    1/4 cup firmly packed light brown sugar
    3 T. balsamic vinegar
    3 T. poppy seeds
    3/4 teaspoon freshly ground black pepper
    2 cups fresh blueberries

    In a medium bowl combine brown sugar, vinegar, poppy seeds and pepper until smooth.
    Add blueberries; toss to coat.

    Let stand at room temperature at least 20 minutes.
    Drizzle over mixed fruits, over ice cream or pound cakes.

  4. #19
    Registered User dhmunoz's Avatar
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    Default HELP! Homemade ranch dressing

    Hi Does anyone have a great recipe for homemade ranch dressing? I HATE *all* of the bottled ones in the stores, so when I get a craving for a big salad I usually end up at restaurants where I know the dressing is good. DH and I have made a commitment to saving money this year which means cutting back on eating out. I really love salad and I know I could eat cheaper at home! Any recipes would be wonderfully appreciated

  5. #20
    Master Dollar Stretcher aka AmyBob AmyMCGS's Avatar
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    Well, I make it from powdered Hidden Valley Ranch mix that I buy in bulk at Sam's Club. That doesn't help much, does it?

    I have this kitchen mixes recipe site bookmarked and have used some of their recipes before. I've never tried their Ranch dressing recipes, but they do list a few: http://mixes.cdkitchen.com/recipes/cat/10/2.shtml

    HTH!

  6. #21
    Super Moderator Darlene's Avatar
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  7. #22
    Registered User dhmunoz's Avatar
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    Thank you! I will be doing some experimenting The Hidden Valley is actually not too bad when made from the powder. What I hate is that weird "vinegary" bitter-ish taste that bottled dressing has.

    Thanks again!!

  8. #23
    KimBob
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    There's one in this thread - Dressing and Dip Recipes

  9. #24
    Registered User catl8dy's Avatar
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    Default YES!!!!

    Here's a mix from my 'cuz in Minnesota.
    Since she sent this to me, I have NEVER bought another bottle of "Ranch".... and that was back in '93!!!

    "Homemade Ranch Dressing Mix"
    15 saltine crackers
    2 Tblsp dried dill
    1/4 c. onion powder
    1/4 c. garlic powder
    1 c. dried parsley
    1/2 c. onion salt (optional)
    1/2 c. onion flakes
    Mix together and store in airtight jar
    To use...add 1 Tblsp mix to 1 c. milk and 1 c. mayo or salad
    dressing.
    I like mine stronger so I add 2 Tblsp. mix.
    For a lowfat version substitute skim milk and yogurt

  10. #25
    Registered User MarshHen's Avatar
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    Diana gave this recipe to me several years ago and I use it all the time. We love it. LOL, daughter loves it so much she dips her pizza in it. So fresh and creamy.

  11. #26
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    Default Need salad dressing recipes

    I confess -- I don't make the best salad dressing. But I'm determined to keep trying because there's so much bad stuff in the commerical ones.
    Anyone have a really great recipe? Oil and vinegar or juice based dressings only -- no sour cream, buttermilk, mayo, etc. please.

  12. #27
    Registered User FreesiaE's Avatar
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    I like to make one with canola oil, fresh lime juice, fresh pressed garlic, ginger, and a little salt. I don't have a real recipe for it, but just combine amounts until it is pleasing to you.

  13. #28
    Registered User sunshine's Avatar
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    White French Dressing Recipe#1

    1 1/2 cup lite mayonnaise
    1/4 cup white wine vinegar
    1/2 cup honey
    Salt and White Pepper to taste
    1 tablespoon Fresh Chopped Tarragon
    Directions:

    Mix and refrigerate for 24 hours. Mix again and serve.

  14. #29
    Registered User sunshine's Avatar
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    White French Dressing #2
    Serves/Makes: 8 cups


    2 eggs, beaten
    2 tablespoons water
    4 cups sugar (divided)
    3 cups white wine vinegar
    8 teaspoons dry mustard
    8 teaspoons kosher salt
    2 teaspoons ground white pepper
    2 cloves garlic, minced
    3 cups canola oil
    Directions:

    Combine eggs with water and 1/2 cup sugar in small,
    heavy-bottomed saucepan or double boiler. Cook over
    low heat until mixture reaches 160 degrees F,
    whisking constantly. Remove from heat and cool
    quickly by setting pan into bowl of ice water.

    Combine with remaining ingredients in blender and
    process until smooth.

    Refrigerate leftovers.

  15. #30
    Registered User sunshine's Avatar
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    Zesty French Dressing
    1/2 cup vegetable oil
    1/4 cup lemon juice or vinegar
    1 teaspoon salt
    1 teaspoon dried dill weed, crished, optional
    Directions:

    Place all ingredients in a jar; cover and shake well.
    Serve on salad greens.

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