Please post your favorite salad dressing recipe.

It's for the Vitamix, but you could whip it up in a blender, I'm sure. I cut back on the salt a bit from what it says.

Dietary Interest:: vegetarian, gluten-free, low cholesterol, low sodium

Raspberry Vinaigrette

Yield:

2 cups (480 ml)

Total Time:

11 Minutes

Difficulty:

Easy

Ingredients

1/4 cup (60 ml) water

1/4 cup (60 ml) apple cider vinegar or raspberry vinegar

1 teaspoon salt

2 Tablespoons (30 ml) honey

1 teaspoon dried basil

1/2 cup (60 g) raspberries, fresh or frozen, thawed

3/4 cup (180 ml) olive oil

Directions

Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.

Select Variable 1.

Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.

Replace lid plug. Slowly increase speed to Variable 10, then to High. Blend for an additional 10 seconds.

Refrigerate in an airtight container.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

DIJON/VINEGAR DRESSING

1-1/2 t Dijon mustard
2 T apple cider vinegar
1 T shallots, finely diced
1 T honey
2 T olive oil
salt and pepper to taste.

Whisk until emulsified (sometimes use a stick blender).

ANNE'S SALAD DRESSING

1/2 cup mayo
5 T rice vinegar
2 T sugar
2 T sesame oil
1 T soy sauce
1/4 t garlic powder

Combine in blender. Mix until sugar dissolves. Chill.

This is really good over a fruit-type salad.

SWEET AND SOUR DRESSING

Great on Spinach!

2/3 C oil

1/4 C Red Wine Vinegar

1 tsp salt

1T worcestershire

1/4 C Ketchup

1T minced dried onion

1/4 C sugar

few grinds pepper

Shake together -let sit at least 1 day

This recipe is from a popular Italian restaurant in our area. They sell it in pint jars.

1/2 lb tomatoes

2 tablespoons fresh garlic, crushed

2 tablespoons freshly ground black pepper

1 teaspoon salt

2 tablespoons dry mustard

1/4 cup red wine vinegar

5 to 8 ounces gorgonzola cheese, shredded

1 heaping tablespoon capers, optional

2 tablespoons olive oil

Run tomatoes and garlic through a grinder, using a fine blade.

Place pepper, salt and mustard in a container, mix well. Add tomato mixture, vinegar, cheese and capers.

Stir until well-mixed and mustard is dissolved. Add in oil and stir well. Store in the refrigerator. Makes about 2 cup

Sesame Ginger Dressing:

3 T. Toasted Sesame Oil

1 T. Rice Wine Vinegar

1 T. Dijon Mustard

1 T. Honey

2 t. Freshly Grated Ginger

1/8 t. Salt

1/8 t. Pepper

Mix well, cover, and refrigerate for at least 1 hour before remixing (until it looks smooth) and serving over salad.

HONEY MUSTARD DRESSING

2/3 CUPS MAYONNAISE { HELLMANN'S ONLY }

1/4 CUP HONEY

2 TABLESPOONS GREY POUPON DIJON MUSTARD OR YELLOW MUSTARD

1 TEASPOON WHITE VINEGAR

1 PINCH PAPRIKA

1 PINCH SALT { OPTIONAL }

ORANGE JUICE { OPTIONAL } { I USE JUST ENOUGH FOR CONSISTENCY

YOU NEED }

Combine all ingredients in Ninja or blender and mix well.

NOTE: This recipe can be doubled or tripled. I use this recipe a lot so

I triple it.

Hope you like this as much as we do. I like to also use it to dip

meat/seafood in.

Schultzi

For me, it's all in the balsamic vinegars, one of my favorites, Pomegranate Quince.

No measurements, I just whisk things together.

balsamic vinegar

EVOO

mustard (whatever I have on hand)

honey

S&P

Seasons balsamic vinegars