Recipes

[RespectLife]

Okay...here come all the NEW Greeks!

Greek House Dressing              Makes servings

• 1/2 cup olive oil
• 1-1/4 teaspoons garlic powder
• 1-1/4 teaspoons dried oregano
• 1-1/4 teaspoons dried basil
• 1 teaspoon pepper

• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon Dijon-style mustard
• 2/3 cup red wine vinegar

1. In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Greek Salad Dressing

Ingredients

• 2 large garlic cloves, crushed through a garlic press to get a fine paste
• 1 tablespoon chopped fresh basil, or two teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon onion powder
• 1 tablespoon dried Mediterranean or Greek oregano leaves
• 1 teaspoon white sugar
• 1 teaspoon chopped fresh mint
• Juice of one lemon (about 1/8 cup)
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 teaspoon Dijon mustard
• 1 cup good quality Greek extra virgin olive oil (use Italian olive oil if you can’t find Greek)

1. In blender, add all of the dressing ingredients in except oil.
2. Turn the blender on low speed, and very slowly add the olive oil in a drizzle until the entire cup of oil has been added.

[RespectLife]

Another NEW Greek

Greek Dressing So Good You Could Drink It Straight --

1 cup olive oil,
1 cup red wine vinegar,
2 1/2 tsp. garlic powder,
2 1/2 tsp. dried oregano,
2 1/2 tsp. dried basil,
2 tsp. pepper,
2 tsp. salt,
2 tsp. onion powder,
2 tsp. Dijon-style mustard,
Mix together and shake well. Store at room temperature tightly covered.

[RespectLife]

Look out!  Here comes the motherload!!

Raspberry Vinaigrette                                                      Yield:  2 cups

Ingredients

1/4 cup  water

1/4 cup  apple cider vinegar or raspberry vinegar

1 teaspoon salt

2 Tablespoons  honey

1 teaspoon dried basil

1/2 cup  raspberries, fresh or frozen, thawed

3/4 cup  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.

 MAPLE/MUSTARD SAUCE/VINAIGRETTE

3 T canola oil
1 T olive oil
2 T maple syrup
3 t apple cider vinegar
1-1/2 t Dijon mustard
1 clove garlic, minced
Salt and freshly ground pepper to taste

Whisk together all ingredients until well mixed. Best made a little ahead of time.

This also a good sauce over salmon. I have also drizzled it over cooked chicken.

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

“ITALIAN SALAD DRESSING”          Makes about 2 cups

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 & mustard in a container, mix well. Add tomato mixture, vinegar, cheese & capers.

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

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 and serving over salad.

HONEY MUSTARD DRESSING             (can be used for meat or seafood also)

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

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

Combine all ingredients in Ninja or blender and mix well.

PARMESAN SALAD DRESSING              From THE PIONEER WOMAN

3/4 C Olive Oil

4 T Fresh Grated PArmesn

1/4 tsp salt

Few grinds pepper

couple shakes paprika

4 T Lemon Juice

1 clove garlic peeled but whole

She shakes it up in a Mason Jar and leaves it in the fridge to meld for a day-

Mandarin Orange Vinagrette

3/4 c cider vinegar

3/4 Mandarin Orange juice

2 T red wine vinegar or balsamic vinegar

2 T brown sugar

1 shallot, minced

1/4 t salt

1 1/2 c olive oil

Place all ingredients exept the olive oil in a blender or food processor, pulse until combined. While blending, add olive oil slowly to mixture.

This can be served warm or cold over greens, it's particularly good with spinach. Can be refrigerated for up to a 1 week.

[RespectLife]

I have found in my salad dresing career  (HEY!  REMEMBER Lucy and Ethel going into business making Salad Dressing?  LOL)...that I don't particularly care for cranberries type dressings.  Too strong maybe?  Although some of my guests loved it...it wasn't top on my list but someone out there may enjoy.

Green Salad with Pears, Gorgonzola & Cranberry Dressing

Dressing:

• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 red onion, peeled and stemmed
• 3 Tbsp sugar
• 2 tsp Dijon mustard
• 1/2 cup frozen cranberries, defrosted
• 1/2 cup dried cranberries
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 1 (8-oz) bag field greens
• 1 (9-oz) bag romaine
• 1 (5-oz) bag arugula
• 1 cup walnuts, toasted and chopped
• 2 pears, cored and julienned
• 1 cup Gorgonzola, crumbled
• 6 slices thick-cut bacon, cooked and diced into 1/2'' pieces

1. To prepare the dressing, add all the ingredients into the Vitamix (or another blender) and mix until smooth.
2. To prepare the salad, put all the ingredients into a large salad bowl. Pour the mixed dressing over the ingredients and toss until well coated.

[RespectLife]

NEW

As soon as good peaches become available, I would love to try this.  The dressing looks fab!!

It isn't quite the same pic I have with the recipe.  Mine wouldn't print but you get the 'pretty' idea.

Grilled Peach & Arugula Salad      

Salad:

• 24 peach slices, peeled
• 1 pint grape tomatoes, sliced in half
• 1 small red onion, thinly sliced
• Salt and pepper, to taste
• 6 oz roasted, salted Marcona almonds, divided
• 4 oz goat cheese log
• 5 oz baby arugula

Dressing:

• 1 shallot, finely diced
• 1/4 cup cider vinegar
• 4 Tbsp fresh lemon juice
• 4 Tbsp fresh orange juice
• 2 tsp lemon zest
• 2 tsp orange zest
• 2 Tbsp honey
• 1 cup canola oil
• 1 Tbsp fresh chives, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Preparation:

• To start the salad, spray peach slices with nonstick spray. Heat your grill. Once hot, quickly grill the peach slices and reserve.
• To prepare the dressing, place the shallots, vinegar, juices, zests, and honey in a mixing bowl. Whisk in the oil, then the chives, salt, and pepper.
• To prepare the remainder of the salad, add the tomatoes and onions into a small mixing bowl. Season with salt and pepper. Take 2 Tbsp of the dressing and stir in. Set aside.
• Using a food processor, pulse half of the almonds until chopped (or crush them with your knife, chopping until coarse). Pour the chopped almonds onto a small plate. Roll the outside of the goat cheese log over the almonds until coated. Cut into 4 evenly sliced rounds.
• To assemble the salad, arrange the peach slices in a pinwheel fashion on plates. Spoon some of the dressing over the peach slices. Place the arugula in a mixing bowl and add enough dressing just to coat. Season with salt and pepper. Put an even amount of the salad in the center of the peach slices. Top with a spoonful of the tomato-onion mixture. Lean a slice of the goat cheese onto the salad. Sprinkle a few of the whole almonds around each salad.    

[RespectLife]

I have made this salad and dressing SO many times that I might have posted it before

I NEVER make the sugared pecans from scratch as they are so easy to buy glazed in a bag and NO mess!  LOL

Mandarin Orange and Pecan Salad

Dressing: (You can make this ahead. Keep it chilled, but bring back almost to room temperature before tossing with salad.)

2 tablespoons sugar
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 cup vegetable oil
1/2 teaspoon ground pepper
1 tablespoon minced fresh parsley
3-4 dashes Tabasco sauce

Salad:
Greens of your choice (enough for about 8 people)
1/3 cup chopped scallions
1 stalk celery, chopped
1 can mandarin oranges, drained
1/2 cup chopped "sugared" pecans

For pecans, heat small skillet over medium heat. Add pecans and about 1 tablespoon sugar. Stir and watch closely until sugar begins to melt. Turn down heat and continue to stir until sugar is completely melted. Watch carefully; they can burn very quickly. Remove from heat and cool completely. (You can make these ahead too; keep tightly covered at room temp.)

For salad, whisk sugar, vinegar, salt, pepper, and Tabasco together until the sugar and salt completely dissolve (I usually let it sit about 20 minutes at this point to give them time to dissolve). Whisk in oil. Combine all of the salad ingredients. Whisk dressing and toss well with salad.

[RespectLife]

NEW

Doesn't this sound good using applesauce??

Makeover Spinach Salad Dressing

1/3 cup sugar (I use less)
1 small onion, finely chopped
1/4 cider vinegar
1/4 cup unsweetened applesauce
2 Tablespoons water
2 Tablespoons canola oil
4 teaspoons prepared mustard (I use Dijon)
1 teaspoon salt (I use less)
1/2 teaspoon coarsely ground pepper

Combine everything in a blender or food processor; cover and process until smooth. Serve over fresh spinach or your favorite greens. Store leftover dressing in the fridge. Makes 1-1/3 cups.

Nutritional Analysis: 2 Tablespoon dressing equals 56 calories, 3 g fat, (trace sat fat), 0 cholesterol, 260 mg. sodium, 8 g carbs, trace fiber, trace protein.

[RespectLife]

NEW

I haven't made this but I should!  DH loves 1000 Island flavors and I have everything on the list!

Smoky Thousand Island Dressing

1/2 cup reduced-fat mayonnaise
2 Tablespoons sweet pickle relish
2 Tablespoons ketchup
1 Tablespoons hickory barbecue sauce
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke

In a small bowl, combine all ingredients; stir until well-blended. Store, covered, in the refrigerator. Makes 14 tablespoons.

[RespectLife]

Originally posted by sue_p back in 2013 I think...

Strawberry Salad with Poppyseed Dressing

Sauce:
1 Tbsp. poppyseeds
1/4 cup half and half
3/4 cup Miracle Whip
2 Tbsp. vinegar
3/4 cup sugar

Salad Mix:
Spinach leaves
Fresh ripe strawberries
Thinly sliced red onion, to taste

Apply dressing when ready to serve; toss lightly.

[RespectLife]

Another version of a Strawberry Salad...not sure of origin, sorry!

Strawberry Salad

Boston or Bibb lettuces

1 quart sliced strawberries

1 pkg. goat cheese or feta cheese

1/2 c. chopped, toasted walnuts (can toast in pan on top of stove, or in 350* oven for a few min.)

Dressing

1/2 c. olive oil

3 Tbsp. balsamic vinegar

1/3 c. mashed strawberries

1 Tbsp. sugar

Whisk together dressing ingredients and toss gently with salad. Enjoy!