Archive for the ‘Salads – Dressings’ Category
Thousand Island Dressing
August 16, 2021 Lee
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Thousand Island Dressing

Adapted from a recipe in the Casserole Cook Book, page 157.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Course Condiment
Cuisine American
Servings 1 cup dressing

Ingredients
  

  • ½ cup mayo
  • ¼ cup chili sauce
  • 1 hard boiled egg, finely chopped
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons celery, finely diced
  • 1 teaspoon paprika
  • ¼ teaspoon salt

Instructions
 

  • Mix all ingredients together, makes about 1 cup of dressing.
  • Serve on salads or burgers, enjoy.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS,INGREDIENTS,Ingredients - Salad Dressings,Salads - Dressings
Creamy Salad Dressing
May 10, 2021 Lee
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Creamy Salad Dressing

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 172.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 4 hours
Servings 2 cups of dressing

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup mayo
  • ⅓ cup fresh parsley, chopped
  • Liquid Option
  • Seasoning Option
  • Flavoring Option
  • ⅛ teaspoon black pepper

OPTION

    Soup - Use 1 Item

    • condensed cream of asparagus soup
    • condensed cream of onion soup
    • condensed cream of mushroom soup, Shortcut
    • condensed Cheddar cheese soup, Shortcut

    Liquid - Use 1 Item

    • ¼ cup tarragon vinegar
    • 1 tablespoon tomato paste
    • 3-4 tablespoons lemon juice
    • ¼ cup buttermilk

    Seasoning - Use 1 Item

    • 3 spring onions, thinly sliced
    • 3 tablespoons sweet pickle relish
    • ⅓ cup Parmesan cheese, grated
    • 2 slices bacon, cooked, drained, crumbled

    Flavoring - Use 1 Item

    • 2 tablespoons anchovies, mashed
    • 1 hard boiled egg, peeled, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon Worcestershire sauce

    Instructions
     

    • In a mixing bowl, add the Soup Option and mayo. Mix together until smooth.
    • Add remaining ingredients and mix well. Cover and place in the fridge for at least 4 hours.
    • Stir before serving, serve over mixed salad greens. Enjoy.

    Notes

    Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
    Salads - Dressings
    Tomato Cucumber Dressing
    May 9, 2021 Lee
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    Tomato Cucumber Dressing

    Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 171.
    This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
    Print Recipe
    Prep Time 15 minutes
    Passive Time 4 hours
    Servings 3 cups of dressing

    Ingredients
      

    • 1 can Soup Option, (10½ oz / 298 g)
    • 1 cup Base Option
    • 1 cup diced tomato, drained
    • ½ cup cucumber, seeded, diced
    • Herb Option
    • 1 tablespoon onion, grated
    • ⅛ teaspoon black pepper
    • ½ cup milk

    OPTIONS

      Soup - Use 1 Item

      • condensed cream of shrimp soup
      • condensed cream of celery soup, Shortcut
      • condensed cream of chicken soup, Shortcut

      Herb - Use 1 Item

      • ¼ cup fresh parsley, chopped
      • 2 tablespoons fresh chives, chopped
      • 2 tablespoons fresh basil leaves, chopped

      Instructions
       

      • In a medium size mixing bowl, add the Soup and Base Options. Stir until well blended.
      • Add remaining ingredients and mix well. Place in the fridge for at least 4 hours.
      • Shake well before serving, serve over mixed salad greens. Enjoy.

      Notes

      Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Sour Cream.
      Salads - Dressings
      Tomato French Dressing
      May 9, 2021 Lee
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      Tomato French Dressing

      Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 170.
      This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
      Print Recipe
      Prep Time 5 minutes
      Servings 2 cups of dressing

      Ingredients
        

      • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
      • ½ cup vegetable oil
      • ¼ cup Liquid Option
      • Seasoning Option
      • Flavoring Option

      OPTIONS

        Liquid - Use 1 Item

        • cider vinegar
        • lemon juice
        • wine vinegar

        Seasoning - Use 1 Item

        • ½ teaspoon dry mustard
        • 1 tablespoon onion, grated
        • 1 tablespoon spring onion, thinly sliced

        Flavoring - Use 1 Item

        • 4 slices bacon, cooked, drained, crumbled
        • ¼ cup Bleu cheese, crumbled
        • 1 clove garlic, minced

        Instructions
         

        • Add all ingredients to a sealable jar, such as a Mason jar. Shake well to blend. Refrigerate until used.
        • Shake well before serving, serve over mixed salad greens or fruit salads. Enjoy.

        Notes

        Shortcut: Condensed Tomato Soup.
        Salads - Dressings,Salads - French Dressings
        Yogurt Dressing
        January 17, 2021 Lee
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        Yogurt Dressing

        Adapted from a recipe in the Salad Lover's Cookbook, page 44.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1 cup of dressing.
        Print Recipe
        Prep Time 10 minutes
        Cuisine American

        Equipment

        • Electric Mixer

        Ingredients
          

        • 2 teaspoons Dijon mustard
        • ½ teaspoon ground pepper
        • salt, as desired, to taste
        • ½ cup vegetable oil
        • 2 tablespoons white wine vinegar
        • ½ cup plain yogurt

        Instructions
         

        • In a mixing bowl, add all the ingredients except the yogurt. Using a electric mixer on low speed, blend mixture together well.
        • Add the yogurt and beat on on low speed for 2 minutes or until thoroughly combined. Taste, and mix in salt as desired.
        • Pour into a screw type jar, cover, and place in the fridge until used.
        • Shake to mix before use, enjoy.

        Notes

        Low cost.
        * Best Value $1 or Less per Serving,Salads - Dressings
        Rum Flavored Dressing
        January 17, 2021 Lee
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        Rum Flavored Dressing

        Adapted from a recipe in the Salad Lover's Cookbook, page 44.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about ⅓ cup of dressing.
        Print Recipe
        Prep Time 10 minutes
        Cook Time 0 minutes
        Cuisine American

        Ingredients
          

        • 3 tablespoons vegetable oil
        • 4 teaspoons lime juice
        • 4 teaspoons rum
        • 2 teaspoons brown sugar, packed
        • ¼ teaspoon salt
        • black pepper, few grains

        Instructions
         

        • Add all ingredients to a screw top jar, cover, and shake vigorously until well blended. Store covered in the fridge until use.
        • Shake well before using, enjoy.

        Notes

        Low cost.
        * Best Value $1 or Less per Serving,Salads - Dressings
        Marinated Mushrooms
        January 17, 2021 Lee
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        Marinated Mushrooms

        Adapted from a recipe in the Salad Lover's Cookbook, page 44.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list.
        Print Recipe
        Prep Time 5 minutes
        Passive Time 2 days
        Cuisine American

        Ingredients
          

        • 1 kilo fresh small button mushrooms, cleaned, whole, (2 lb)
        • ¾ cup Mild Garlic Marinade, Shortcut

        Instructions
         

        • Prepare a batch of Mild Garlic Marinade using the Shortcut.
        • Add the mushrooms to a shallow container, pour on the marinade, stir the mushrooms to coat them. Cover and place in the fridge to marinate for 1-2 days, stirring occasionally.
        • Use the mushrooms as appetizers by themselves or added to salads. Enjoy.

        Notes

        Low cost.
        Shortcut: Mild Garlic Marinade.
        * Best Value $1 or Less per Serving,5 Ingredients or Less,Salads - Dressings
        Mild Garlic Marinade
        January 17, 2021 Lee
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        Mild Garlic Marinade

        Adapted from a recipe in the Salad Lover's Cookbook, page 44.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about ¾ cup of dressing.
        Print Recipe
        Prep Time 10 minutes
        Passive Time 1 day
        Cuisine American

        Ingredients
          

        • ¼ cup vegetable oil
        • 3 tablespoons white wine vinegar
        • ⅓ cup tomato juice
        • 1 teaspoon salt
        • 1 teaspoon paprika
        • ½ teaspoon black pepper
        • 2 cloves garlic, peeled and cut in half

        Instructions
         

        • Add all ingredients to a screw top jar, like a Mason jar, cover and shake well. Place in the fridge for 1-2 days to blend the flavors.
        • Remove the garlic before use, shake well, and use on any green or vegetable salads. Enjoy.

        Notes

        Low cost.
        Used in Recipes Listed on this Site:
        * Best Value $1 or Less per Serving,Salads - Dressings
        Citrus Salad Dressing
        January 17, 2021 Lee
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        Citrus Salad Dressing

        Adapted from a recipe in the Salad Lover's Cookbook, page 43.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1½ cups of dressing.
        Print Recipe
        Prep Time 10 minutes
        Cuisine American

        Equipment

        • Food Processor

        Ingredients
          

        • 1 medium green bell pepper
        • 1 medium onion
        • ⅓ cup orange juice
        • ¼ cup vegetable oil
        • 3 tablespoons lemon juice
        • 2 tablespoons cider vinegar
        • 2 tablespoons sugar
        • ½ teaspoon salt
        • ¼ teaspoon black pepper
        • 1 clove garlic, peeled, cut in half

        Instructions
         

        • Use a food processor to finely mince the bell pepper and onion. Add to a screw top jar.
        • Add remaining ingredients to the jar, cover and shake well to mix the dressing. Store covered in the fridge until use.
        • Remove the garlic halves and shake well before serving. Enjoy.

        Notes

        Low cost.
        * Best Value $1 or Less per Serving,Salads - Dressings
        Extra-special Anchovy Dressing
        January 17, 2021 Lee
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        Extra-special Anchovy Dressing

        Adapted from a recipe in the Salad Lover's Cookbook, page 43.
        This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. This makes about 1¼ cups of dressing.
        Print Recipe
        Prep Time 10 minutes
        Passive Time 2 hours
        Cuisine American

        Ingredients
          

        • 1 can anchovy fillets, (2 oz / 56 g can)
        • ⅓ cup vegetable oil
        • 1 clove garlic, peeled, cut in half
        • ½ cup evaporated milk
        • 3 tablespoons cider vinegar
        • 1 teaspoon lemon juice
        • 1 teaspoon chives, finely chopped
        • ½ teaspoon salt
        • ⅛ teaspoon black pepper
        • ⅛ teaspoon tarragon, crushed

        Instructions
         

        • Drain the anchovies into a screw top jar, add the anchovy fillets to a small bowl and mash.
        • Add the oil to the jar, then add the mashed anchovies and the rest of the ingredients. Cover and shake jar to thoroughly mix the dressing. Place in the fridge for 2 hours to chill and blend the flavors.
        • Remove the garlic, shake well before use, enjoy.

        Notes

        Low cost.
        * Best Value $1 or Less per Serving,Salads - Dressings