Monday, August 1, 2011

DIY Groceries-Salad Dressings 2

Good Monday morning.  Welcome to my new followers and thanks again to all for following my blog.  I hope that you find the information here useful.

Don’t hold the mayo.  The homemade dressings that I am sharing today either start with a base of mayonnaise or have mayonnaise as an ingredient in them.  There are both familiar and unusual flavors in these dressings.  There is a simple Thousand Island Dressing, a Honey Mustard Dressing, a Sesame-Soy Dressing, a Ripe Olive Dressing, and an Applesauce Dressing.  All are quick and easy to make, but most require some chilling time.  All recipes can be doubled or halved as needed.  Half amounts of most of the recipes will fill a 6 oz. jelly jar.  A group of salad dressing in the jelly jars are a very nice Christmas gift for local people to whom gifts can be delivered.  These dressing also make very good sandwich spreads.

Many Thousand Island Dressing recipes include a chopped, hard-cooked egg.  This one does not and will keep longer than one with egg in it.

Thousand Islands Dressing

1 c. mayonnaise
1/2 c. chili sauce
1/4 c. ketchup
1 T. pickle relish

Combine ingredients together in a small bowl, blend well with a wire whisk.  Transfer to a covered container and chill at least several hours.  Makes 1 3/4 c.

This Honey-Mustard recipe actually came with a Chicken Finger recipe that I use, but we like it as a salad dressing also.

Honey Mustard Sauce

1/2 c. honey (grease the measuring cup and the honey will slide right out)
1/2 c. mayonnaise
1/2 c. Dijon-style mustard
1 t. Worcestershire Sauce

Mix together honey, mustard, mayonnaise and Worcestershire sauce in a small bowl using a wire whisk.  Transfer to a covered container and  chill at least several hours (1 day is better) before using.  Makes about 3/4 c.





It was not included in the original recipe, but I like to add just a pinch of Chinese 5-Spice to this Sesame-Soy Dressing.  Be sure that you keep the sesame oil in the refrigerator.  It can become rancid rather quickly if left at room temperature.  This is a great dressing for chicken salad, and I like it on fruit.

Sesame-Soy Dressing

1 c. mayonnaise
1/2 c. plus 2 T. rice or white wine vinegar
1/4 c. sugar
1/4 c. sesame oil
2 T. soy sauce (I use low sodium)
1/2 t. garlic powder

Combine all ingredients in a medium bowl and mix well with a wire whisk until sugar is dissolved.  Chill several hours before using.  Makes about 3 c.

I like ripe olives, but hubby does not so I usually halve the next dressing.  I often buy small cans of sliced ripe olives, drain the can, chop the olives in a mini food processor and just use that amount of olives.

Ripe Olive Salad Dressing

1 c. mayonnaise
1/3 c. chili sauce or ketchup
1/2 c. pitted ripe olives chopped
1/4 t. garlic powder
1/4 t. celery salt
1/4 t. dried basil leaves, crushed
1/4 t. Worcestershire sauce
1 hard-cooked egg, chopped (I usually leave this out as the dressing keeps longer without it)

Combine all ingredients in a medium mixing bowl and beat with a wire whisk until well blended.  Transfer to a covered container and chill several hours before serving.  This is nice served on lettuce wedges.  Makes 1 3/4 c. 

This dressing doesn’t have a lot of mayonnaise in it, but I am including it because it is an unusual and tasty dressing.

Applesauce Salad Dressing
1 cup unsweetened applesauce
1/4 cup sour cream
2 T. mayonnaise
1 T. lemon juice
1/2 t. prepared mustard
1/4 t. salt
1/4 t. garlic, minced
1/8 t. white pepper

In a small bowl, stir all ingredients until thoroughly blended using a wire whisk.  Transfer to a covered container and refrigerate at least 2 hours for flavors to blend. May be refrigerated up to 1 week.   Makes about 1 1/2 c.

Linking to Melt in Your Mouth Monday
Newbie Party
Sharing Monday
Recipe Sharing Monday

6 comments:

  1. These are all delicious and easy too. Thanks for sharing at my newbie party. My fav is thousand island so I will have to try this.

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  2. These look delicious Loy! I especially like the thousand island and the olive dressing. Yummy.

    If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)

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  3. Hmmmmm, good! These are all easy enough and I'd definitely like to try the Honey-Mustard. I'm a new follower and look forward to more of your creations.

    Stop by and say hi when you can ~
    Pat

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  4. Wow, how easy and delicious! I am now following. :)

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  5. I'm so glad to see that you linked up this week Loy! Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!

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  6. I am new to your site - loving it already! I was looking for an ice cream recipe and this one looks like a wonderful one. I just put a chocolate-peanut butter version in the freezer now. I was hoping for a recipe that would be not as hard as the last one I used which used milk and cream and I think that may have made it harder than I wanted. I am betting this one will be just right.

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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