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 Pub date
2008-01-12

Some Salad Dressing Recipes

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Some Salad Dressing Recipes

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Take about a tsp of Dijon mustard and mix in a couple teaspoons of lemon juice.
while continuing to whisk add your olive oil and whisk together until combined properly.
Use 1/4 cup olive oil or so ( optional)

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In a small mixing bowl combine olive oil, 1/3 cup plain low-fat or fat-free yogurt, 1/3 cup
regular or light dairy sour cream, 2 tablespoons honey, 1 1/2 teaspoons lemon peel, 2
teaspoons finely shredded lime or lemon peel, 2 teaspoons lime or lemon juice, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Cover and store in the refrigerator for up to 1 week.
Makes about 1 cup.

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1/2 cup fresh lemon juice
1 1/2 cups olive oil
4 garlic cloves, halved
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
dash ground cayenne pepper
1/3 cup chili sauce
1 teaspoon paprika

Mix all together cover and shake well til blended.Store in refrigerator.

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1 large or 2 small cloves minced and mashed garlic (minced and mashed with a bit of course sea
salt or any other course salt and pepper)
1 stem fresh rosemary, removed from stalk and finely chopped (about 1/2 t.)
Juice of 1 lemon
1 t. good quality mustard

Mix well,whisk in Extra Virgin Olive Oil (about 1/2 C), a drop at a time for first few whisks, then a tiny stream
until well emulsified. Taste, add more lemon, salt or pepper to taste. If too tart, whisk in a bit more olive oil.

This keeps well in the fridge for up to a week.


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