SALAD DRESSING RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Avocado Dressing 1/2 Cup Mashed Ripe Avocado 1 Tablespoon Lemon Juice 2 Teaspoons Sugar 1/4 Teaspoon Salt 1/2 Cup Whipping Cream, Whipped 1/2 Teaspoon Grated Lemon Peel Blend First 4 Ingredients. Fold In Whipped Cream. Sprinkle With Peel. Chill. Serve Within A Few Hours. Makes About 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Salad Dressing 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Barbecue Sauce 1 Tablespoon Instant Minced Onion 1 Tablespoon Lemon Juice 1/4 Teaspoon Pepper Mix All Ingredients; Cover And Refrigerate. Makes About 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cheese Dressing 1 Package (4 Ounces) Blue Cheese, Crumbled 1 Package (3 Ounces) Cream Cheese, Softened 1/2 Cup Mayonnaise Or Salad Dressing 1/3 Cup Light Cream (20%) Reserve 1/3 Cup Of Blue Cheese. In Small Mixer Bowl, Blend Remaining Blue Cheese And Cream Cheese On Low Speed. Beat In Mayonnaise And Cream On Medium Speed Until Creamy. Stir In Reserved Blue Cheese. Cover; Refrigerate At Least 3 Hours. Makes About 1 2/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cheese French Dressing 1/2 Cup Salad Oil 2 Tablespoons Vinegar 2 Tablespoons Lemon Juice 1 Teaspoon Sugar 3/4 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1/8 Teaspoon Paprika 2 Ounces Blue Cheese, Crumbled (1/2 Cup) Dash Cayenne Combine Ingredients In Jar; Cover And Shake Well Before Using. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Buttermilk Dressing (05-27-92) (3:06) In A Small Bowl, Whisk Together 5 Tablespoons Of The Buttermilk Dressing Mix, 1.2 Cup Warm Water, 2 Tablespoons Cider Vinegar, And 1 Tablespoon Sour Cream. Let Stand At Room Temperature At Least 30 Minutes Before Using, Then Whisk Again For A Few Seconds. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caesar Salad Dressing, Low cal (08-14-93) (10:36) Servings: 8 1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 2 T Parmesan cheese, grated 1 T Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Celery Seed Dressing 2/3 Cup Sugar 1 Teaspoon Dry Mustard 1 Teaspoon Paprika 1 Teaspoon Celery Seed 1/4 Teaspoon Salt 1/3 Cup Honey 1 Tablespoon Lemon Juice 1/2 Teaspoon Grated Onion 1 Cup Salad Oil Mix Dry Ingredients; Blend In Honey, Vinegar, Lemon Juice, And Onion. Add Oil In Slow Stream, Beating Constantly With Electric Mixer; Until Thick. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Mayonnaise 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Teaspoon Paprika Dash Cayenne 2 Egg Yolks 2 Tablespoons Vinegar 2 Cups Salad Oil 2 Tablespoons Lemon Juice 1/2 Cup Chili Sauce Mix Dry Ingredients; Blend In Egg Yolks. Add Vinegar And Mix Well. Add Salad Oil, 1 Teaspoon At A Time, Beating With Rotary Or Electric Beater, Until 1/4 Cup Has Been Added. In Increasing Amounts, Add Remaining Oil, Alternating Last 1/2 Cup With Lemon Juice. Use Within 4 Weeks. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Mayonnaise 1 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Chili Sauce 1/2 Teaspoon Salt 2 Drops Red Pepper Sauce Mix All Ingredients. Cover And Refrigerate 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chive Mayonnaise 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Teaspoon Paprika Dash Cayenne 2 Egg Yolks 2 Tablespoons Vinegar 2 Cups Salad Oil 2 Tablespoons Lemon Juice 1/4 Cup Snipped Chives Mix Dry Ingredients; Blend In Egg Yolks. Add Vinegar And Mix Well. Add Salad Oil, 1 Teaspoon At A Time, Beating With Rotary Or Electric Beater, Until 1/4 Cup Has Been Added. In Increasing Amounts, Add Remaining Oil, Alternating Last 1/2 Cup With Lemon Juice. Use Within 4 Weeks. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Clear Salad Dressing In Covered Jar, Shake 1 Cup Olive Oil, 1/4 Cup Wine Vinegar, 1 Teaspoon Each Salt, Pepper And Paprika And 1/2 Teaspoon Each Sugar And Mustard. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Confetti Dressing In Tightly Covered Jar, Shake 1 Bottle (8 Ounces) Oil And Vinegar Dressing, 1 Tablespoon Drained Capers And 1 Tablespoon Finely Chopped Pimiento. Refrigerate 3 Hours Or Longer To Blend Flavors. Shake Before Using. Makes 1 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cooked Dressing Mix Together 2 Tablespoons All-Purpose Flour, 2 Tablespoons Sugar, 1 Teaspoon Salt, 1 Teaspoon Dry Mustard, And Dash Cayenne In A Small Saucepan; Add 2 Slightly Beaten Egg Yolks And 3/4 Cup Milk; Cook And Stir Over Low Heat Until Thick. Add 1/4 Cup Vinegar And 1 1/2 Teaspoons Butter; Mix. Cool. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Goddess Dressing 1 Cup Mayonnaise 1/2 Cup Dairy Sour Cream 1/3 Cup Snipped Parsley 3 Tablespoons Snipped Chives 3 Tablespoons Anchovy Paste 3 Tablespoons Tarragon Vinegar 1 Tablespoon Lemon Juice Dash Freshly Ground Pepper Combine All Ingredients. Chill Thoroughly. Makes 2 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY ONION DRESSING (11-04-93) (1:11) 3/4 cup chopped green onions 1/2 cup plain low fat yogurt 1/4 cup chopped fresh parsley 3 tablespoons white wine vinegar 2 tablespoons reduced calorie mayonnaise 1 clove garlic, minced 1 teaspoon chopped fresh oregano 1/2 teaspoon ground white pepper 1/4 teaspoon salt Combine all ingredients in container of an electric blender or food processor; top with cover, and process until smooth. Cover and chill thoroughly. Serve with salad greens. Serves 1 cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dill Cream Dressing (08-14-93) (10:49) Servings: 1 1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt 2 t Dijon mustard 1 T Dill; finely chopped, fresh 1 x Salt & pepper to taste I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Dressing 1/2 Cup Salad Oil 2 Tablespoons Vinegar 2 Tablespoons Lemon Juice 1 Teaspoon Sugar 3/4 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1/8 Teaspoon Paprika Dash Cayenne Combine Ingredients In Jar; Cover And Shake Well Before Using. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Dressing 1 (01/23/94) (23:59) 1 cup ketchup 1 cup sugar 1 1/4 cup oil 1/3 cup onion, grated 1 cup vinegar, red wine 1 tsp salt 1 1/2 Tbsp paprika 1 tsp garlic salt Put in blender and mix till thick. Makes 1 quart. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fruit French Dressing Mix 1 Cup Salad Oil, 1/4 Cup Orange Juice, 3 Tablespoons Lemon Juice, 1 Tablespoon Vinegar, 1/3 Cup Sugar, 1 Teaspoon Each Salt, Paprika, And Grated Onion In Jar; Cover And Shake Vigorously. Chill. Shake Before Serving. Makes About 1 2/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garden Dressing 1/2 Cup Salad Oil 1/4 Cup Vinegar 1/4 Cup Sliced Green Onions 1 Tablespoon Finely Chopped Green Pepper 1/4 Cup Snipped Parsley 1 Teaspoon Sugar 1 Teaspoon Salt 1 Teaspoon Dry Mustard 1/8 Teaspoon Red Pepper Shake All Ingredients In Tightly Covered Jar; Refrigerate. Shake Again Just Before Serving. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic French Dressing 1/2 Cup Salad Oil 2 Tablespoons Vinegar 2 Tablespoons Lemon Juice 1 Teaspoon Sugar 3/4 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1/8 Teaspoon Paprika Dash Cayenne 1/4 Teaspoon Garlic Powder Combine Ingredients In Jar; Cover And Shake Well Before Using. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Goddess Dressing 1 Clove Garlic, Crushed 3 Tablespoons Anchovy Paste Or Finely Chopped Anchovy Fillets 3 Tablespoons Finely Snipped Chives Or Chopped Green Onion 1 Tablespoon Lemon Juice 3 Tablespoons Tarragon Wine Vinegar 1/2 Cup Dairy Sour Cream 1 Cup Mayonnaise Or Salad Dressing 1/3 Cup Finely Snipped Parsley 1/4 Teaspoon Salt 1/8 Teaspoon Freshly Ground Pepper Mix All Ingredients. Cover And Refrigerate. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Goddess Dressing 1 In Blender Container Place 3/4 Cup Coarsely Chopped Parsley, 1/2 Cup Mayonnaise, 1/2 Cup Dairy Sour Cream, 3 Green Onion Tops, 2 Tablespoons Tarragon Vinegar, 1 Tablespoon Anchovy Paste, 1/2 Teaspoon Dried Basil, Crushed, And 1/4 Teaspoon Sugar. Cover And Blend Until Combined. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Guacamole Dressing 1 Avocado 1 Small Onion, Finely Chopped 2 Canned Green Chili Peppers, Seeded And Chopped (About 2 Teaspoons) 1 1/2 Teaspoons Lemon Juice 1/4 Teaspoon Pepper Mayonnaise Or Salad Dressing Mash Avocado; Beat In All Ingredients Except Mayonnaise Until Creamy. Spoon Dressing Into Dish. Spread With Thin Layer Of Mayonnaise To Prevent Discoloration. Cover And Refrigerate. Stir Gently Before Serving. Makes About 3/4 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herb Salad Dressing Mix (05-27-92) (2:56) 1/4 Cup Parsley Flakes 2 Tablespoons Each Dried Oregano, Basil, And Marjoram, Crumbled 2 Tablespoons Sugar 1 Tablespoon Fennel Seeds, Crushed 1 Tablespoon Dry Mustard 1 1/2 Teaspoons Black Pepper Place All The Ingredients In 1 Pint Jar, Cover Tightly, And Shake Well To Mix. Store In Cool, Dark, Dry Place. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herbal Vinaigrette Dressing (05-27-92) (3:00) In Small Bowl, Whisk Together 1 Tablespoon Herb Salad Dressing Mix, 3/4 Cup Warm Water, 2 1/2 Tablespoons Tarragon Vinegar Or White Wine Vinegar, 1 Tablespoon Olive Oil, And 1 Crushed Clove Garlic. Taste And Add Another 1/4 To 1/2 Teaspoon Of The Herb Salad Dressing Mix If You Want Stronger Flavor. Let Stand At Room Temperature At Least 30 Minutes Before Using, Then Whisk Again, Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Homemade Mayonnaise 1 Egg 1/2 To 3/4 Teaspoon Salt Depending On The Size Of The Egg 2 Cups Cooking Oil 1/2 Teaspoon Paprika 2 Tablespoons Vinegar Use A Narrow Bottom Bowl Or 1 Quart Measuring Container. With The Electric Mixer, Beat One Egg At High Speed Until Thick. Beat In Salt. Continue Beating While Adding Cooking Oil, 1/2 Teaspoon At A Time. Beat Well After Each Addition Of Oil. As Mixture Thickens Or Emulsifies, Add Oil In Larger Quantities. Blend Well After Each Addition. Blend In Paprika. Finally, Blend In Vinegar. Store In Covered Container In The Refrigerator. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Homemade Mayonnaise 1 2 Egg Yolks 1 Quart Salad Oil 3 Or 4 Tablespoons Lemon Juice 1 1/2 To 2 Teaspoons Salt 1 Tablespoon Hot Water Beat Yolks. Very Slowly, Add Oil Drop By Drop Until Emulsion Begins. Add Hot Water To Keep It From Getting Too Thick. Add Salt And Lemon Juice, More Or Less To Taste. Continuing To Beat, Gradually Add Remaining Oil. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey and Garlic Dressing (08-14-93) (10:52) Servings: 6 1 1/2 c Mayonnaise 1/4 c Red wine vinegar 3 T Liquid honey 2 ea Garlic cloves, crushed 1 T Dijon mustard 1 T Worcestershire sauce 1 t Tabasco 1 ea Salt and pepper to taste Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the refrigerator overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey and Garlic dressing 1 (08-14-93) (10:53) Servings: 5 3 ea Egg yolks 4 c Olive oil 1 T Paprika 1 T Crushed black pepper 1 1/2 T Salt 1 T Fresh purred garlic 1/2 c Honey 3/4 c Tarragon 3/4 c Red wine vinegar In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the refrigerator or it will spoil. Yield 5 cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Dressing 2/3 Cup Sugar 1 Teaspoon Dry Mustard 1 Teaspoon Celery Seed 1/2 Teaspoon Salt 1/2 Teaspoon Paprika 1/4 Teaspoon Pepper 1 Cup Salad Oil 1/3 Cup Honey 5 Tablespoons Lemon Juice 1 Tablespoon Vinegar 1 Teaspoon Grated Onion Mix All Ingredients. Refrigerate 8 Hours To Blend Flavors. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Lime Dressing 1 Beaten Egg 1/2 Cup Honey 1/4 Cup Lime Juice Dash Salt Dash Ground Mace A Cup Dairy Sour Cream In Saucepan, Combine Egg, Honey, And Lime Juice; Cook And Stir Over Low Heat Until Mixture Thickens. Blend In Salt And Mace; Cool. Fold In Diary Sour Cream. Chill. Makes 1 1/2 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Bacon Dressing (07-25-93) (11:23) 1/4 Cup Bacon Drippings 1/4 Cup Red Wine Vinegar 1/4 Cup Mayonnaise 1/4 Cup Sugar In Small Saucepan Add All Ingredients; Stir To Combine Thoroughly. Over Low Heat, Cook Several Minutes Until Very Hot. Set Aside. Just Before Serving, Reheat Dressing. Pour Over Salad And Toss To Distribute Evenly. Serve Immediately. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Dressing 1 Cup Salad Oil 1/3 Cup Vinegar 1 Teaspoon Sugar 1/2 Teaspoon Salt 1/2 Teaspoon Celery Salt 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Cayenne 1 Clove Garlic, Minced Dash Bottled Hot Pepper Sauce Combine Ingredients In Jar; Cover And Shake. Makes 1 1/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN HERB SALAD DRESSING (10/21/94) (0:02) 3/4 cup olive oil 1/2 cup red wine vinegar 1 Tbsp. grated Parmesan or Romano cheese 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. dried oregano pinch pepper In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens. Yields: 1 1/4 cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Lemon-Mustard Vinaigrette In Small Bowl, With Wire Whisk Or Fork, Mix 1/2 Cup Olive Or Salad Oil, 1/4 Cup Lemon Juice, 1/4 Cup White Wine Vinegar, 2 Tablespoons Sugar, 3 Tablespoons Dijon Mustard With Seeds, And 1 Teaspoon Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME DILL VINAIGRETTE (03/14/94) (19:57) 1/4 cup Dijon mustard 1/2 cup red wine vinegar 1/8 cup white wine vinegar 1 egg yolk 3/4 cup salad oil 1 lime's juice 3 ozs honey 1/4 tsp tarragon leaves 1/4 tsp basil leaves, whole 1/4 tsp oregano leaves 1/2 tsp parsley leaves 1/2 clove garlic, crushed 1/2 tsp white pepper 1/2 tsp seasoned salt 1 tsp salt 1 Tbsp fresh dill weed, chopped 1 drop, small green food coloring (optional) On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, whisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lime Dressing Beat Until Smooth 1/3 Cup Each Honey, Salad Oil And Frozen Limeade Concentrate, Thawed, And 1/2 Teaspoon Each Celery Seed And Poppy Seed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Louis Dressing To 1 Cup Mayonnaise, Add 1/4 Cup Whipping Cream, Whipped, And 1/4 Cup Each Chili Sauce, Chopped Green Pepper, And Chopped Green Onion. Add 1 Teaspoon Lemon Juice; Salt To Taste; Chill. Makes 2 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Louis Dressing 1 3/4 Cup Chili Sauce 1/2 Cup Mayonnaise Or Salad Dressing 1 Teaspoon Instant Mince Onion 1/2 Teaspoon Sugar 1/4 Teaspoon Worcestershire Sauce Salt To Taste Mix All Ingredients. Cover And Chill 30 Minutes. Makes 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LOW FAT BASIC RED WINE VINAIGRETTE (11-03-93) (21:08) 4 T olive oil 1/2 cup unsalted defatted chicken stock 1 T red sherry vinegar 4 cloves garlic minced 1/2 t dry mustard 2 T finely chopped parsley 2 leaves fresh basil minced OR 1/2 t fresh ground pepper Combine all ingredients in the blender except the oil. Keep blender going at lowest speed and gradually add the oil. Allow the mixture to stand for two hours before using. Makes less than one cup of dressing. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mayonnaise 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Teaspoon Paprika Dash Cayenne 2 Egg Yolks 2 Tablespoons Vinegar 2 Cups Salad Oil 2 Tablespoons Lemon Juice Mix Dry Ingredients; Blend In Egg Yolks. Add Vinegar And Mix Well. Add Salad Oil, 1 Teaspoon At A Time, Beating With Rotary Or Electric Beater, Until 1/4 Cup Has Been Added. In Increasing Amounts, Add Remaining Oil, Alternating Last 1/2 Cup With Lemon Juice. Use Within 4 Weeks. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mayonnaise 1 (05/17/93) (6:24) Servings: 2 2 ea Egg yolks 1 t Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexicali Dressing 1/2 Cup Mayonnaise 1/4 Cup Catsup 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt Mix All Ingredients; Refrigerate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oil And Vinegar Dressing 1 Tablespoon Vegetable Oil 1 Tablespoon Vinegar 1 1/2 Teaspoons Sugar 3/4 Teaspoon Salt 1/2 Teaspoon Monosodium Glutamate (Optional) 1 Small Clove Garlic, Finely Chopped Shake All Ingredients In Tightly Covered Jar. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= One Two Three Dressing In Medium Saucepan, Stir Together Grated Peel And Juice Of 1 Lemon, 1 Lime And 1 Orange, 1 Egg And 1 Cup Sugar. Cook Over Medium Heat, Stirring Constantly, Until Mixture Boils. Boil And Stir 1 Minute. Remove From Heat. Cool; Cover And Refrigerate. Makes About 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Onion Dressing 1 Can (14 Ounces) Evaporated Skim Milk 1/2 Cup Vinegar 1 Envelope (About 1 1/2 Ounces) Onion Soup Mix 1/3 Cup Catsup 1/2 Teaspoon Worcestershire Sauce 1/4 Teaspoon Red Pepper Sauce In Covered Jar, Shake All Ingredients. Makes 2 1/2 Cups Dressing 20 Calories Per Tablespoon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Blossom Dressing In Covered Jar, Shake 1 Can (14 Ounces) Evaporated Skim Milk And 1 Can (6 Ounces) Frozen Orange Juice Concentrate, Thawed, Until Well Mixed. Makes 2 Cups Of Dressing 20 Calories Per Tablespoon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Poppyseed Dressing (08-14-93) (10:59) Servings: 8 2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantaloupe, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Vinaigrette Dressing (07/02/92) (1:36) 1 Cup Rice Vinegar 1 To 2 Cloves Garlic, Minced Or Mashed 2 Tablespoons Frozen Orange Juice Concentrate 2 Tablespoons Olive Oil 1/2 Teaspoon Ground Black Pepper Combine All Ingredients. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple Dressing 1/3 Cup Sugar 4 Teaspoons Corn Starch 1/4 Teaspoon Salt 1 Cup Pineapple Juice 1/4 Cup Orange Juice 3 Tablespoons Lemon Juice 2 Beaten Eggs 2 3 Ounce Packages Cream Cheese, Softened Blend Dry Ingredients; Add Juices. Cook And Stir Until Thickened And Bubbly. Cook 2 Minutes. Add Small Amount To Eggs. Return To Hot Mixture. Cook And Stir Over Low Heat Until Slightly Thickened, 3 To 5 Minutes. Cool 5 Minutes. Beat Into Cream Cheese. Chill. Makes 2 1/3 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pink Cloud Dressing Blend 1 Cup Dairy Sour Cream And 2 To 3 Tablespoons Raspberry Jam. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pink Fruit Mayonnaise 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/4 Teaspoon Paprika Dash Cayenne 2 Egg Yolks 2 Tablespoons Vinegar 2 Cups Salad Oil 2 Tablespoons Lemon Juice 1/3 Cup Cranberry Juice Cocktail Mix Dry Ingredients; Blend In Egg Yolks. Add Vinegar And Mix Well. Add Salad Oil, 1 Teaspoon At A Time, Beating With Rotary Or Electric Beater, Until 1/4 Cup Has Been Added. In Increasing Amounts, Add Remaining Oil, Alternating Last 1/2 Cup With Lemon Juice. Stir In Cranberry Juice. Add 2 Tablespoons Toasted Chopped Almonds. Use Within 4 Weeks. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Piquant Dressing 2 Tablespoons Soy Sauce 1 Tablespoon Vinegar 1 Tablespoon Vegetable Oil 1/2 Teaspoon Instant Minced Onion 1/4 Teaspoon Sugar 1/8 Teaspoon Pepper Shake All Ingredients In Tightly Covered Jar. Makes 1/4 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Piquant Honey Dressing (12/26/93) (2:07) 4 teaspoons dry mustard 4 teaspoons salt 1 tablespoon paprika 8 ounce lemon juice 12 ounces HONEY 32 ounces vegetable oil 2 ounces ice water Dissolve mustard, salt and paprika in lemon juice. Blend in HONEY. Gradually add oil, mixing well after each addition, until mixture is smooth and opaque. Mix in ice water until blended. Cover and refrigerate. Serve with fruit, tossed mixed greens, and edible flower blossem salads. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ranch Dressing (08-23-92) (2:46) 3/4 Cup Plain Nonfat Yogurt 1/2 Cup Of Light Mayonnaise 2 Tablespoons Tarragon Vinegar 1 Tablespoon Minced Onion 2 Teaspoons Minced Fresh Parsley 1/4 Teaspoon Celery Seed 1/4 Teaspoon Dijon Mustard 1/8 Teaspoon Garlic Powder Whisk All Ingredients Together. Chill Before Serving. Makes 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAPSCALLION'S NO OIL DRESSING (11-04-93) (1:08) 1 sweet red pepper cut up 1 green pepper cut up 2 medium tomatoes cut up 1 bunch fresh basil 2 cloves garlic 2/3 cup pineapple juice 1/4 bunch Italian Parsley 1/3 cup raspberry vinegar 1/3 cup Dijon mustard dash dried thyme dash dried tarragon dash dried oregano dash white pepper 1/3 cup Worcestershire Sauce Combine all ingredients in blender until pureed. Refrigerate in air tight container Serves 4 Cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rhythm N' Rice Dressing (03/01/93) (0:15) Ibm 2 Tablespoons Flour 2 Tablespoons Vegetable Oil 1 Cup Onions, Chopped 1 Cup Celery, Chopped 1/2 Cup Green Pepper, Chopped 1/2 Pound Lean Ground Beef 1/2 Pound Lean Ground Pork 1/2 Pound Chicken Giblets, Chopped 2 Teaspoons Salt 1/4 Teaspoon Ground Black Pepper 1/4 Teaspoon Ground Red Pepper 1 Cup Chicken Broth 3 Cups Hot Cooked Rice 1 Cup Green Onion Tops, Sliced In Large Skillet Brown Flour In Oil Until Deep Red Brown, Stirring Constantly To Prevent Burning. Add Onions, Celery, Green Pepper And Garlic. Cook Until Vegetables Are Tender. Stir In Meat And Seasonings. Continue Cooking Until Meat Loses Its Color. Add In Broth; Cover And Simmer 25 Minutes. Stir In Rice And Onion Tops. Cook 5 Minutes Longer. Mixture Should Be Slightly Moist. Makes 6 (1/2) Cup Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Roasted Red Pepper and Chive Dressing (08-14-93) (11:08) Servings: 8 1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove; medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 x Salt 1 x White pepper; freshly ground Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Roquefort French Dressing 1/3 Cup Vinegar Or Lemon Juice 1 Cup Salad Oil Or Olive Oil 1 Teaspoon Salt 1 Teaspoon Paprika 1/4 Teaspoon Pepper Dash Cayenne Red Pepper 1/3 Cup Crumbled Roquefort Cheese In Tightly Covered Jar, Shake All Ingredients Except Cheese Until Blended. Add Cheese. Refrigerate Several Hours To Blend Flavors. Shake Again Before Serving. Make 1 1/2 Cups Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Russian Dressing 1/4 Cup Sugar 3 Tablespoons Water 1 1/2 Teaspoons Celery Seed 1/2 Teaspoon Salt 1/2 Teaspoon Paprika 2 1/2 Tablespoons Lemon Juice 1 Tablespoon Worcestershire Sauce 1 Tablespoon Vinegar 1 Cup Salad Oil 1/2 Cup Catsup 1/4 Cup Grated Onion Cook Sugar And Water Until Mixture Spins A Thread (232 Degrees). Cool. Mix Remaining Ingredients; Beat In Syrup. Chill. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sadie's Shrimp Salad Dressing (08-14-93) (1:24) Servings: 30 1 qt Mayonnaise 1/2 c Olive oil 2 T Louisiana hot sauce 2 T Lemon juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sesame Seed Dressing Combine 1 Cup Oil And Vinegar Salad Dressing, 1/2 Teaspoon Basil And 1 Tablespoon Toasted Sesame Seed. Makes About 1 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shawano Dressing Combine 1/2 Cup Salad Oil, 1/3 Cup Sugar, 1/3 Cup Catsup, 1/4 Cup Vinegar, 1 Teaspoon Each Salt And Paprika, 1/2 Teaspoon Dry Mustard, 2 Teaspoons Grated Onion, 1 1/2 Teaspoons Bottled Steak Sauce, And 1 Clove Garlic, Minced. Blend Thoroughly With Beater. Serve With Fruit. Makes 1 1/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Shrimp Salad Dressing (05-02-93) (20:55) Servings: 30 1 Qt Mayonnaise 1/2 C Olive Oil 2 T Louisiana Hot Sauce 2 T Lemon Juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup Cook Macaroni, Drain, And Cool. In A Large Bowl, Mix Macaroni, Shrimp, Eggs, Onions, Celery, Olives, And Pickles And Toss Well. Make Dressing Out Of Mayonnaise, Olive Oil, Hot Sauce, Lemon Juice Worcestershire Sauce, And Mustard, And Ketchup. Pour Over Other Ingredients And Mix Well. Refrigerate 1 Hour Before Serving. You May Have To Make More Dressing If The Salad Takes It Up. Serves 30 People For A Real Picnic Or Party. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Snappy Dressing 1/2 Cup Mayonnaise Or Salad Dressing 1/4 Cup Catsup 1/4 Teaspoon Ground Cumin 1/4 Teaspoon Aromatic Bitters Mix All Ingredients. Makes 3/4 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Dressing In Small Bowl, Combine 1 Cup Dairy Sour Cream, 1 Teaspoon Sugar, 1/4 Teaspoon Ground Ginger, And Dash Salt. Chill Mixture Thoroughly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sour Cream Dressing 1 (05/19/93) (3:04) Servings: 1 2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 T Vinegar (4?... to taste) 1/2 t Dry mustard 1/2 t Salt 1 T Sugar 1 x Red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thousand Island Dressing 1/2 Cup Mayonnaise Or Salad Dressing 1 Hard Cooked Egg, Chopped 1 Tablespoon Chili Sauce 1 Tablespoon Chopped Pimiento Stuffed Olives 1/4 Teaspoon Paprika Dash Of Salt Dash Of Pepper Mix All Ingredients. Cover And Refrigerate At Least 24 Hours. Makes About 3/4 Cup Dressing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Thousand Island Dressing 1 Mix 1 Cup Mayonnaise, 1/4 Cup Chili Sauce, 2 Hard Cooked Eggs, Chopped, 2 Tablespoons Each Chopped Green Pepper, And Chopped Celery, 1 1/2 Tablespoons Finely Chopped Onion, 1 Teaspoon Paprika, And 1/2 Teaspoon Salt. Makes 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ultimate Salad Dressing (08-14-93) (11:16) Servings: 2 1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried oregano 2 T Parsley 2 T Minced onions 1 T Minced garlic cloves 1 T Minced sweet red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavors. Whisk again before using. Dressing can also be made in food processor. (use pulse) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vermont Honey Dressing (12/26/93) (1:51) 2/3 cup sugar 1 teaspoon dry mustard 1 teaspoon paprikw 1/4 teaspoon salt 1 teaspoon celery seed 1/3 cup honey 5 tablespoons vinegar 1 tablespoon lemon juice 1 cup salad oil Combine all ingredients in a blender, adding oil last and pouring in slowly while other ingredients are blending. Blend until smooth. Serve over cottage cheese and fruit. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vinaigrette Dressing 1/2 Cup Salad Oil 2 Tablespoons Vinegar 2 Tablespoons Lemon Juice 1 Teaspoon Sugar 3/4 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1/8 Teaspoon Paprika Dash Cayenne 2 Tablespoons Chopped Pimiento Stuffed Green Olives 1 Tablespoon Chopped Canned Pimiento 1 Tablespoon Chopped Canned Chives 1 Hard Cooked Egg Combine Ingredients In Jar; Cover And Shake Well Before Using. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yogurt Dressing (05-08-92) (1:07) 1 Cup Low Fat Yogurt 1 Tablespoon Chives Of Spring Onions 1 Clove Garlic, Crushed 2 Teaspoons Lemon Juice Vegetable Salt Mix All Ingredients And Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yogurt Dressing 1 (05-27-92) (3:10) In A Small Bowl, Whisk Together 2 Teaspoons Of The Yogurt Salad Dressing Mix, 1/2 Cup Plain Low Fat Yogurt, 3 Tablespoons Water, 1 Tablespoon Cider Vinegar, 1 Tablespoon Lemon Juice, 1 Crushed Clove Garlic, And 2 Tablespoons Minced Parsley. Let Stand At Room Temperature At Least 30 Minutes Before Using, Then Whisk Again. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yogurt Salad Dressing Mix (05-27-92) (3:08) 1/4 Cup Chili Powder 1/4 Cup Ground Cumin 1 Tablespoon Ground Ginger 1 1/2 Teaspoons Cayenne Pepper Place All The Ingredients In 1/2 Pint Jar, Cover Tightly, And Shake Well To Mix. Store In A Cool, Dark, Dry Place. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=