December 13, 2008
A scratch recipe for salad dressings is getting down to cooking basics. With so much rich food that grace our holiday tables… it’s nice to offer a good healthy “Green Salad”… to even things out. I promise, your guests and family will appreciate the extra effort you go to, if you use these scratch recipes to make your own salad dressing… because they are so good.
These three recipes use basic ingredients you usually have in your cupboard or pantry. So.. save a few coins and make your own dressings and get raves. There is nothing like the “real” thing.
The three salad dressings I’m sharing with you today are: Rick’s Honey Basil, Evelyn’s Creamy French, and Basic Buttermilk Ranch. These recipes have been in my recipe box for years and they’re so easy to prepare.
Rick Carter is the husband of Rebecca, my fellow designer. He’s does the cookin’ at their house and she does the clean up. What a deal. He’s one of the finest chefs I know. He often would cook and bring lunch to our work. We were often treated to his secret specialties… such as “Bear” and “Ostrich.” Never a dull moment. Rick’s Honey Basil dressing is a nice substitute for Italian.
The Ingredient are 1/2 C. Cider Vinegar…1/2 C. Honey… 1/2 C. Oil (I use light Olive oil but Veg. oil works great.) 2 tes. Sesame Seed Oil… 1/2 tes. garlic powder… 1 heaping tes. of Spicy or Hot Mustard…. 1 tes. Dried Basil… 1/4 tes. Salt… Dash of Pepper.
You can put all the ingredients in a blender (except the dried basil) … or you can use a hand blender to mix.
Blend at high speed until all ingredients are mix well.
Stir in dried basil by hand. Refrain from blending basil in blender.
There you have it… Rick’s Honey Basil Dressing.
Evelyn is my mom. Her Creamy French dressing adorned our Thanksgiving and Christmas tables as long as I can remember. We called it the “Red Dressing. It’s not only delicious… but it’s bright color is a spiffy addition to your holiday table.
The ingredients are: 1 1/4 C. Ketchup… 1 C. Oil… 1/2 C. White Vinegar… 1/4 to 1/2 tes. garlic powder… 1/2 tes. Dry Mustard… A scant 1/2 C. Sugar… 1/4 tes. black pepper.
Combine all the ingredients together in a blender or bowl.
Blend all of the ingredients together at high speed.
This Creamy French dressing is so good… you’ll keep a fresh batch in the fridge all year long.
I don’t ever remember my mom every purchasing a bottled dressing. She always made her dressings from scratch… and that included her Buttermilk Ranch.
The ingredients are: 1 1/2 C. of Mayo. (She sometimes would substituted the 1/2 C. Mayo for Sour Cream). It make the dressing a little more mild. 1 tes. Onion Powder. 1 tes. Garlic Powder. 2 tes. Dried Parsley. 1 1/2 C. Buttermilk. Add Salt and Pepper to taste.
Put all the ingredients in a bowl… not a blender.
Mix together with a wire whip.
This is so good… you’ll be telling Hidden Valley “good bye.”
I love a fresh green salad… don’t you?
P.S. If you’ve got a great salad dressing recipe and would like to share it… let me know and we’ll post it on Back To Basics. Contact me by e-mail. firstname.lastname@example.org