Salad Dressing Recipes

Salad Dressing Recipes includes French Dressing, Blue Cheese with Port Wine and a restaurant style old fashioned creamy homemade Italian Salad Dressing.

Customized your salad dressings by using ingredients you like, changing quantities or making substitutions.

If you prefer balsamic vinegar or red wine vinegar over apple cider vinegar in recipe, then make substitution.

The advantage of making homemade salad dressings from scratch is making it your way.

Start here.

French Dressing

Phase 1

• 1/4 cup extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

Mix the above ingredients in a small mixing bowl and set aside.

Phase 2

In another mixing bowl stir these ingredients together.

Add phase 1 to phase 2, one tablespoonful at a time, mixing in thoroughly after each addition.

Chill in refrigerator.

Serve on salad greens and raw vegetables.

Avocado Ranch Dressing Recipe
The best homemade Avocado Salad Dressing out there. Full of flavor and lots of great tips.

Blue Cheese Dressing
Delicious, homemade salad dressing made the way you like it.

Updated to include a Port Wine Blue Cheese dressing so many enjoyed a few years ago.

Italian Salad Dressing
Rich and creamy, inspired by a restaurant nestled in the mountains of North Carolina.

Five Basic Types Salad Dressings:

• FRENCH- made of oil, an acid such as vinegar and lemon juice, and seasonings.
• VINAIGRETE- made of olive oil, vinegar, and herbs. Usually thinner than French.
• MAYONNAISE - made with egg, oil, acid and seasonings.
• COOKED SALAD DRESSING - cooked. Made with eggs, liquid, and seasonings like the commercial ones on the shelves referred to as "Salad Dressing" which resembles mayonnaise.
• WHIPPED CREAM - made with sour or sweet cream plus seasonings.
  
  

There are dozens of varieties of these five types of Salad Dressing Recipes on the grocery shelves.

Make healthier dressings if you prefer, by adjusting the Salad Dressing Recipes ingredients ratio.

For example, should you need to cut calories, lower the sugar and oil additions.

Commercial salad dressings must contain not less than 30 per cent fat.*

Need to cut salt intake, eliminate it!

Salt is overrated for enhancing the flavor of foods, in my opinion.

In fact, I think it masks the delicious true flavor of many vegetables, including greens.

Homemade can be economical.

If you have discarded half of bottle of dressing at home, because it became too old before you could use it up, you can eliminate that.

Divide a recipe in half to make sure you don't overstock.

*Source: "Foods", Vail, Phillips, Rust, Griswald, Justin. Seventh edition, Houghton Mifflin Company, Boston

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