Recipes
Salad Dressings
Honey Onion Salad Dressing
From Fresh Market Wisconsin
Excellent on spinach, (also a great sauce for green beans or Brussels sprouts).
- 2 T. honey
- 3 T. balsamic or cider vinegar
- 3 T. finely minced onion or chives or scallions
- 2 T. ketchup (optional)
- 1 t. Worcestershire sauce
- 1/8 t. salt
- 1/8 t. pepper
- 2 dashes hot pepper sauce
- 1/3 cup canola oil
Mix ingredients except oil. Gradually whisk in the oil in a very thin stream. Continue whisking another minute.
Creamy Vinaigrette
From Still Life With Menu by Mollie Katzen
- 1-2 cloves garlic, finely minced or crushed
- 1/3 cup olive oil
- 1 1⁄2 to 2 T. red wine vinegar (to taste)
- 1⁄4 t. salt (or more to taste)
- 3 T. yogurt
- 1 T. mayonnaise
- 1⁄2 t. dried basil
- 1⁄4 t. dried dill
- 1⁄4 t. dried thyme
Whisk together all ingredients in a small bowl. Taste to adjust seasonings. Transfer to a lidded jar and store in the refrigerator until use. Will keep for about a week.
Dijon Vinaigrette
- 1 Tbsp Dijon mustard
- 4 Tbsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- Mince parsley and/or snipped fresh chives, to taste
- 1/2 cup olive oil
Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning. Put into a jar and shake before using.
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