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Honey Mustard Dressing
Mix all ingredients together with wire whisk until mayo can't be seen. Refrigerate several hours.
Great also as a dip with chicken fingers and as a spread on ham or turkey club sandwiches.
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thyme And Thyme Again Dressing
Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.
Makes 1 cup
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ya'll Come Back Wilted Lettuce Dressing
Fry the bacon, take it out, and add the vinegar and sour cream. Mix one tsp flour and one egg together, and stir into bacon pan mixture. Add 1/2 tsp salt and one tsp sugar. When this is hot pour it over greens and add crumbled bacon.
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ya ll Come Back Wilted Lettuce Dressing
Fry the bacon, take it out, and add the vinegar and sour cream. Mix one tsp flour and one egg together, and stir into bacon pan mixture. Add 1/2 tsp salt and one tsp sugar. When this is hot pour it over greens and add crumbled bacon.
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A Simple Dressing
Beat all ingredients together with a rotary beater or wire beater. Or you can put it in a jar, cover and shake well. this is a fine dressing to use on lettuce and fresh tomatoes.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
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Aioli
Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion is formed. Aioli may be used as a garlicky alternative to mayonnaise, but is delicious on its own as a sauce or dip for seafood or vegetables.
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All purpose Salad Dressing
In a small bowl whisk together wine, vinegar, and mustard until blended. Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley, and garlic. Use for a dressing on mixed greens.
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Almost Coco s Sour Cream Dressing
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar, Parmesan cheese, pepper, and garlic salt. Mix well with wire whisk. Fold in sour cream, leaving lumps intact. Refrigerate in a tightly closed container. Makes 6 cups.
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Antipasto Vinaigrette
Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving.
Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G) Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG
I had some modifications: I omitted the celery (Yuck!) I omitted the pepperoncini peppers (Yuck!) I doubled the artichoke hearts (Yum!!) I used large mushrooms sliced, since there weren\'t small ones at the store I had no Italian seasoning, so I used about a tablespoon of oregano and a tablespoon of basil, and it worked out fine. I increased the olive oil by about a teaspoon.
You could use a light cheese tortellini or a different type of tortellini, or even bow-tie pasta or something, to lessen the fat content. This tasted the best after it had marinated for about 2 days.
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Asian Salad Dressing
Soak ginger root in cold water for a few minutes before removing outer skin. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth. Refrigerate.
Often in Japanese restaurants this dressing is served over finely shredded cabbage along with the lettuce and other salad ingredients. It is delicious.
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Asparagus Vinaigrette
Whisk ingredients together. Pour over fresh cooked asparagus, garnish with sliced pimento's and chill. Serve over lettuce.
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Avocado Dressing
Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chiles and salt in blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep it's color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad.
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Bacha s Moroccan Salad Dressing
Mix together all the ingredients & let sit for a while to allow the flavours to marry. Then use.
* Or replace with wine vinegar
** I use Hungarian paprika, it's sweeter than Spanish
*** I use cayenne. You need the hot to contrast with the sweet.
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Bacon And Cheese Dressing
1. Mix ingredients throughly. Chill.
2. Serve over salad greens.
Makes 2 quarts 1 1/2 cups.
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Bacon Onion Croutons
Cut crusts from 5 slices firm white bread or 6 slices French bread. Dice bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2 tablespoons bacon drippings with onion powder and poppy seeds. Add bread cubes, stirring well until coated with mixture. Transfer bread cubes to a rimmed baking sheet and spread in a single layer. Bake in a 300° F oven until lightly browned and crisp (25 to 30 minutes). Cool.
Makes about two cups.
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Balsamic Caesar Salad Dressing
Mix all ingredients together, whisking well. Makes 4 servings.
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Balsamic Dressing
Combine the ingredients. Adjust vinegar to taste, since it has a stong flavor. Store in a covered container in the refrigerator. Makes 1 cup
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Balsamic Dressing(Fat Free)
Combine the ingredients. Adjust vinegar to taste, since it has a stong flavor. Store in a covered container in the refrigerator. Makes 1 cup Calories: 2 (2 Tablespoons) Fat: 0 gm, 0% fat.
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Balsamic Dressing(Lf)
Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator. Makes about 1 cup.
Per tablespoon: 1 calorie, 0 chol, 0 dietary fiber, 0 fat, 7mg sodium Author\'s Note: If you don\'t have balsamic vinegar, you may substitute another kinds. But, if this be the case, start with water and vinegar n equal proportions.
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Balsamic Tomato Dressing
Combine ingredients in a food processor until smooth. Makes almost 1 cup
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