Post by Granny Smith on May 15, 2013 11:51:00 GMT -5
Basic Oil and Vinegar Dressing Mix
4 teaspoons salt
3 tablespoons sugar
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/2 teaspoon pepper
Combine all ingredients in a glass jar or bottle. Cover, shake well and store in refrigerator. Shake again before using.
To prepare:
Thoroughly mix dry ingredients with:
1 cup vinegar
3 cups oil
Makes 4 cups
Dressing Variations
For each dressing below, add the specified ingredients to 1 cup Basic Oil and Vinegar Dressing.
Curry Dressing:
1 teaspoon curry powder, 1/4 teaspoon dry mustard (optional) and 1 or 2 finely chopped, hard-cooked eggs.
Florentine Dressing:
3 tablespoons finely minced raw spinach.
Parmesan Dressing:
3 to 4 tablespoons grated Parmesan cheese.
Vinaigrette Dressing:
2 teaspoons finely chopped chives and 1 to 2 finely chopped, hard-cooked eggs.
Chiffonaide Dressing:
4 teaspoons minced pimento, 1 teaspoon dried parsley flakes, and 1 finely chopped, hard-cooked egg.
Mint Dressing:
2 tablespoons dried mint leaves and 4 teaspoons sugar.
Indian Rose Dressing:
1 small cooked beet, finely chopped, 1/2 teaspoon Worcestershire sauce, and 2 tablespoons chopped sweet pickle.
Spicy Red Dressing:
1/3 cup ketchup, 1/2 teaspoon dried oregano, 1 teaspoon parsley flakes, 1/2 teaspoon dried basil flakes, 1/2 teaspoon dried dill weed, and 1/4 teaspoon celery salt (cover and refrigerate for 1 week to give herbs time to flavor dressing).
Blue Cheese Dressing:
1/4 cup crumbled blue cheese.
Celery Dressing:
1 teaspoon celery seeds.
Honey-Celery Dressing:
1/2 cup honey and 1 tablespoon celery seeds.
Honey-Lemon-Orange Dressing:
2 tablespoons honey, 4 teaspoons lemon juice, I teaspoon orange juice, and 1/2 to 1 teaspoon grated lemon peel.
Honey-Orange Dressing:
2 tablespoons honey,
4 teaspoons orange juice,
1 teaspoon lemon juice,
and 1/2 teaspoon grated orange peel.
Mustard Dressing:
2 teaspoons prepared mustard