Archive for the ‘* Best Value $1 or Less per Serving’ Category
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
Servings 0

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
Servings 0

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
Poppy Seed Mustard Dressing
January 17, 2021 Lee
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Poppy Seed Mustard Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 42.
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 1⅓ cups of dressing.
Print Recipe
Cuisine American
Servings 0

Equipment

  • Electric Mixer

Ingredients
  

  • ¼ cup honey
  • ¼ cup cider vinegar
  • 2 tablespoons prepared mustard
  • 2 tablespoons poppy seed
  • 4 teaspoons onion, grated
  • ¼ teaspoon salt
  • ⅔ cup vegetable oil

Instructions
 

  • In a small bowl, add all ingredients except the oil. Use an electric mixer on low speed until combined.
  • Slowly add the oil while beating continuously until the mixture is of desired consistency.
  • Pour into a screw top jar, cover, and place in the fridge until chilled thoroughly.
  • Shake well before using. Enjoy.

Notes

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

Adapted from a recipe in the Salad Lover's Cookbook, page 42.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 3 tablespoons vegetable oil
  • 2 tablespoons horseradish sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon dill seed
  • 1 teaspoon salt
  • ½ teaspoon onion flakes
  • 1 cup sour cream, Shortcut

Instructions
 

  • Add all ingredients except the sour cream to a small bowl, and mix together until well combined.
  • Stir in the sour cream, cover, and place in the fridge until use.
  • Serve over vegetable salads, enjoy.

Notes

Low cost.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,Salads - Dressings
Dressing for Vegetable Salads
January 15, 2021 Lee
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Dressing for Vegetable Salads

Adapted from a recipe in the Salad Lover's Cookbook, page 42.
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
Cuisine American
Servings 0

Ingredients
  

  • ½ cup vegetable oil
  • ½ cup evaporated milk
  • 3 tablespoons cider vinegare, or lemon juice
  • 4 teaspoons sugar
  • 1¼ teaspoons paprika
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon onion, grated

Instructions
 

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

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Chutney Salad Dressing
January 15, 2021 Lee
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Chutney Salad Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 41.
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
Cuisine American
Servings 0

Ingredients
  

  • ½ cup vegetable oil
  • 3 tablespoons cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ clove garlic, minced
  • ½ cup chutney

Instructions
 

  • Add all ingredients, except the chutney, to a screw top jar, like a Mason jar. Cover and shake well to combine.
  • If there is large chunks in the chutney, go ahead and chop them up, then add the chutney to the jar, cover, and shake again. Store covered in the fridge until use.
  • Shake well before using, enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Burgundy Wine Dressing
January 15, 2021 Lee
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Burgundy Wine Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 41.
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
Servings 0

Ingredients
  

  • ¾ cup vegetable oil
  • ¼ cup Burgundy, or your favorite dry red wine
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ½ cup ketchup
  • 1 clove garlic, sliced

Instructions
 

  • Add all ingredients to a screw top jar, cover, and shake well to mix. Store covered in the fridge until use.
  • Shake well before use, this would be good on tossed green salads. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Avocado Dressing
January 15, 2021 Lee
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Avocado Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 41.
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 20 minutes
Cuisine American
Servings 0

Equipment

  • Food Mill
  • Electric Mixer

Ingredients
  

  • 1 medium ripe avocado
  • ½ cup vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons onion, minced
  • ½ teaspoon salt
  • 1 drop Tabasco sauce
  • white pepper, few grains

Instructions
 

  • Cut the avocado in half lengthwise, twist to separate the sides, remove the pit. Scoop the fruit out of the skin and cut into small pieces.
  • Put the pieces through a food mill, or simply push through a sieve. Put the mashed avocado into a mixing bowl.
  • Use a mixer and beat the avocado while slowly adding the oil.
  • Once all the oil is beat in, continue beating and slowly add the lemon juice.
  • Stir in the onion, salt, Tabasco, and white pepper.
  • Put dressing in a screw top jar and place in the fridge to chill.
  • Serve the same day as when you prepared it, shaking well before use. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Salads - Dressings
Chicken Salad with White Wine Dressing
January 14, 2021 Lee
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Chicken Salad with White Wine Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 37.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅔ cup White Wine Dressing, Shortcut
  • 2 cups cooked chicken, coarsely chopped, Shortcut
  • ¼ cup toasted almonds, chopped
  • ¼ cup celery, diced
  • 2 teaspoons capers, drained, chopped
  • ¼ cup plain yogurt
  • 1½ teaspoons lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • lettuce, as needed

Instructions
 

  • Prepare the White Wine Dressing if using the Shortcut. Place the chicken in a shallow bowl, pour the dressing over the chicken and toss. Place in the fridge to let the chicken marinate for about 1 hour.
  • Drain the chicken thoroughly and place in a mixing bowl. Add the almonds, celery, and capers, and toss together.
  • In a separate bowl, Add the yogurt, lemon juice, salt, and pepper. Mix together.
  • Pour yogurt mixture on the chicken mixture and toss lightly until thoroughly mixed. Place salad in fridge to chill.
  • When ready to serve, shape cups from lettuce leaves and place in salad bowls. Spoon chicken salad into the lettuce bowls.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: White Wine Dressing, Cooked Chicken (Pressure Cooker).
Variant: 1. Use canned, drained chicken in place of fresh cooked.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,SALADS,Salads - Main Dish
Tangy Dressing
January 14, 2021 Lee
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Tangy Dressing

Adapted from a recipe in the Salad Lover's Cookbook, page 37.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 teaspoon garlic salt, Shortcut
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 teaspoon dry mustard
  • ¼ vinegar
  • ¾ cup vegetable oil

Instructions
 

  • To a screw top jar, add all ingredients except the oil. Stir to mix together.
  • Add the oil, cover and shake vigorously to combine. Store covered in the fridge until use.
  • Shake well before using.
  • Serve and enjoy.

Notes

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