As with the Caesar salad dressing recipe I found, after this I never want to buy bottled again.
I found this Ranch dressing recipe on The Huffington Post, and I do recommend checking it out and not just going off of my post here, and I’ll tell you why.
This is one of those recipes where all of the ingredients are spot-on, but you have to play with the proportions a bit to get it to your personal preference; the author of the post says as much.
That being said, this is my interpretation, and everyone who has tried it has asked for the recipe.
- 1/2 cup well-shaken buttermilk*
- 1 cup mayonnaise
- 2 tbsp sour cream
- 2 tsp finely chopped fresh chives
- 1 garlic clove, minced
- 1/2 tsp Dijon or spicy brown mustard
- a few dashes Tabasco sauce
*This is the only problem with making Ranch dressing at home – you need buttermilk, which comes in this large container, and you’re never going to use the buttermilk for anything else.
Continue reading Ranch dressing
Is Hidden Valley the original ranch dressing? (Spoiler alert: it is.)
Today we are checking out the history of the most popular salad dressing – by far – in this country: ranch dressing.
Continue reading Food history: ranch dressing
I can’t remember where I found this one, but it was advertised as a copycat recipe for Olive Garden’s salad dressing; it’s not. However, it is quite good nevertheless – it’s almost a merging of Ranch-style and Italian-style dressings.
If you know the origin of this recipe, please comment or email me so I can give them credit.
- 1/2 cup mayonnaise
- 1/3 cup white wine vinegar
- 1 tsp oil
- 1/4 cup Parmesan cheese
- 1/4 tsp garlic salt
- 1/2 tsp Italian seasoning
- 1 tbsp lemon juice
- pinch of sugar
- 2 tbsp corn syrup
Continue reading Creamy salad dressing
This refreshing salad dressing comes from the How to Cook Everything cookbook, where they have a plethora of simple vinaigrettes listed on page 201. I tried this for the first time with a steak salad; I think the soy goes really well with a steak or chicken based salad.
- 1/2 cup neutral oil (I used vegetable)*
- 3 tbsp, or more to taste, of lemon or lime juice (I used lime)
- 1 tbsp soy sauce
- 1 tsp dark sesame oil (optional)**
*Go here to read about olive oil versus vegetable oil.
**I omitted this simply because I didn’t have it. I’m sure it’s a great addition, but it’s also great without it.
Continue reading Soy vinaigrette
With Russian dressing and Thousand Island dressing, I used to believe that one had pickles and the other one didn’t, and I could never remember which one was the one with the pickles.
However, according to various definitions I’ve found, either one can contain pickles – and indeed, other similar ingredients. The true difference between the two seems to be not with pickles, but with a different ingredient.
Continue reading Difference between: Russian dressing and Thousand Island dressing
I found this gem here. Yet another salad dressing/sauce to never buy bottled again.
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- about 1/4 cup lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp anchovy paste*
- 3 garlic cloves, minced
- black pepper
*Anchovy paste can be found (at least at the Hannaford in Latham) by the tuna fish cans.
Continue reading Caesar salad dressing
I tried this salad dressing recipe for the first time tonight. It comes from a blog called “Savory Simple” and the original recipe can be seen here.
- 3/4 cup finely chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp minced garlic
- 1/4 tsp salt
- 3/4 tsp black pepper
Continue reading Basil peppercorn vinaigrette
For some reason I can’t find the original recipe for this one online. I do like to credit the source of recipes, and I know I got it from AllRecipes.com, so hopefully that is enough.
In any case, I’ve mentioned before how much I love chicken. Well, this is truly my favorite chicken recipe.
Continue reading Italian chicken
This recipe, like two others I’ve blogged about, comes from the Rookie Cook Cookbook, which is one of my absolute favorite cookbooks. This is a great pasta salad that is an excellent choice to bring to cookouts or potlucks. Also, you can go ahead and take the dressing and use it for other pasta salads as well.
- 2 cups tiny shell pasta
- 1 medium cucumber, with peel, diced
- 1 1/2 cups cherry tomatoes, halved
- 6 green onions, thinly sliced (I combine with some chopped white onions)
- 3/4 cup Zesty Italian salad dressing
- 1 tsp white wine vinegar
- 1 tsp granulated sugar
- 1/4 tsp onion salt
Continue reading Pearly shell salad
This salad dressing recipe comes from the “Great Green Salad” recipes on AllRecipes.com here.
I’ve been making this dressing for years and it truly is the best. Some people prefer to reduce the vinegar by some, but I like vinegar-y dressings. Also, the original recipe calls for fresh parsley and I always use dried. Do as you please.
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch white sugar
- 1 tsp dried parsley
- 1 tsp lemon juice
- 2 garlic cloves, minced
Continue reading Best salad dressing ever