Fruit Salad with Maple Dijon Dressing

We love this maple syrup dressing – perfect over fall and winter salads.  Choose apples or pears, whichever is in season.  This looks great on glass plates, and it’s fast, fast, fast! 

                   

Fruit Salad with Maple Dijon Dressing 

  4       ounces  Iceberg Lettuce

  2       large  Apples or Pears -- wedges or chopped

  1       ounce  Golden Raisins

  2       ounces  Gorgonzola Cheese -- crumbled

  1       ounce  Pecans -- coarsely chopped

                        Dressing

  2       tablespoons  Salad Oil -- or olive oil

  2       teaspoons  Apple Cider Vinegar -- or Balsamic vinegar

  2       teaspoons  Dijon Mustard

  2       tablespoons  Maple Syrup

Arrange salad on plates; combine dressing ingredients and pour over.

4 Servings

Cooking with Oil...Rotisserie Salad Dressing

Both Sue and I like to make our salad dressings. For one thing, you can make a small amount and know what is in it. and not have a lot of bottles of dressing open at once. 

 This recipe is from one of the old Southern Living cookbooks we have featured in our cookbook reviews. Anything from these books has always worked for me and I count them among my favorite cookbooks. It is named for the restaurant it was served at.

 It is halfway between a French and a Thousand Island type of dressing. I did not finely grate the onion, just minced it very fine. Seemed to work just fine. If you want a large amount just double the recipe and store in refrigerator.

Rotisserie Salad Dressing

1 garlic clove, finely chopped

½ cup mayonnaise or use Sue’s salad dressing

2 tablespoons chili sauce

2 tablespoons catsup

½ teaspoon prepared mustard

¼ cup salad oil

½ tablespoon Worcestershire sauce

½ teaspoon black pepper

Dash Tabasco sauce

½ onion finely grated or finely minced

1 tablespoon water

 Put all ingredients in bowl, and using a whip combine till well mixed (or shake in pint jar); then keep refrigerated.

Yield 1 ¼ cups

Swedish Shrimp and Egg Salad

  Myrna picked up a book called Swedish Cooking from ICA Bokförlag, a Swedish publishing house, at a library book sale…lots of seafood, Smorgasbord recipes and even reindeer meat recipes…this salad was in the book as a Räkmacka, or Smörgås open face sandwich, but we liked it better as just a salad without the bread.

We grew up in Minnesota with lots of Swedes, and Smörgåsbord restaurants, so I’m enjoying trying recipes I remember but never made.   Here’s my version of this Swedish dish.               

Swedish Shrimp and Egg Salad

  2        slices  iceberg lettuce -- 3/4" thick

  2        large  eggs -- hard cooked and sliced

  6        ounces  cooked shrimp -- 50-70 size

                        Dressing

  2        tablespoons  mayonnaise

  2        tablespoons  sour cream

  1         tablespoon  chili sauce

             salt and pepper -- to taste

Arrange the slice of lettuce on the salad plate.  Cover it with sliced eggs.

Peel the shrimp and lay on top.

Beat together the ingredients for the dressing and pour over the shrimp.  Save a shrimp or two for garnish if desired.

If desired, this salad can be placed on good pieces of white or rye bread, crusts trimmed, reducing the lettuce to 1 leaf, then arranging the eggs, shrimp and dressing as for the salad, for a Räkmacka, or Smörgås.

2 servings

  "Swedish Cooking"

Rotisserie Salad Dressing

Both Sue and I like to make our salad dressings. For one thing, you can make a small amount and know what is in it. I really like just making what we will eat in one or two meals and not having a lot of bottles of dressing open at once. If you have never tried making your own dressing you really should try a recipe at least once. You will be amazed at how easy it is to to and how fresh they taste. We have severel recipes on the blog for you to use.

 This recipe is from one of the old Southern Living cookbooks we have featured in our cookbook reviews. Anything from these books has always worked for me and I count them among my favorite books.

 I am not sure why this was called Rotisserie Salad Dressing, but it is halfway between a French and a Thousand Island type of dressing. I did not finely grate the onion, just minced it very fine. Seemed to work just fine for us. If you want a large amount just double the recipe and store in refrigerator.
 Adding to this post, I found the reason this is called Rotisserie. Seems it was the house dressing for a restaurant in Jackson Mississippi.

Rotisserie Salad Dressing

1 garlic clove, finely chopped

½ cup mayonnaise or use Sue’s salad dressing

2 tablespoons chili sauce

2 tablespoons catsup

½ teaspoon prepared mustard

¼ cup salad oil

½ tablespoon Worcestershire sauce

½ teaspoon black pepper

Dash Tabasco sauce

½ onion finely grated or finely minced

1 tablespoon water

 Put all ingredients in bowl, and using a whip combine till well mixed (or shake in pint jar); then keep refrigerated.

Yield 1 ¼ cups

Iceberg with Tomatoes, Blue Cheese, and Bacon

Myrna gave me her copy of bon appetite magazine for April 2016, and I had to try this recipe from DB Brasserie, The Venetian, in Las Vegas.  Myrna is a fan of lettuce wedges, but in this recipe the iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

And let’s talk about the blue cheese dressing…divine!  Who would have thought of melting the blue cheese, but it makes a smooth, rich, creamy dressing that’s perfect…nothing like the bottled stuff!  And, for me, it’s so easy it’s a winner.  I simply microwaved some bacon I had baked and had in the freezer, and used already toasted, canned nuts, so it didn’t take long to prepare this great salad.

This is pretty rich, so we enjoyed it with a cup of soup and a few whole grain crackers.  Next time, we’ll have it with something from the grill…steak and salad?  How 50’s!

Iceberg with Tomatoes, Blue Cheese, and Bacon

  1          cup  walnuts (or pecans)

  4          slices  bacon

  8          ounces  blue cheese -- crumbled, divided

     ½      cup  sour cream or crème fraiche

     ½      cup  mayonnaise

  5          teaspoons  sherry vinegar

  2          teaspoons  lemon juice

  1          teaspoon  hot sauce

              salt and pepper -- to taste

  1          head  iceberg lettuce -- cut crosswise into 1" thick slices (4)

  1          pint  cherry tomatoes -- quartered

  1          tablespoon  tarragon -- finely chopped

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add sour cream or crème fraiche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.

Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

Do Ahead: Dressing can be made 3 days ahead. Keep chilled.  

Wild Rice Pepper Salad with Champagne Dressing

This is a wonderful, crunchy, pretty salad that tastes fabulous too.  I used the basic recipe from   "Everyday Light Meals" but made my own dressing instead of using bottled Italian Dressing which we don’t like and my husband can’t eat with his medication. 

I cook wild rice ahead of time, usually in a larger batch, and portion it out in freezer bags; it keeps very well or else cook it the day before while you’re in the kitchen.   If you don’t have champagne vinegar, try sherry vinegar or even red wine vinegar or balsamic vinegar.  We used peppers from the garden that I had in the freezer, I didn’t have any yellow ones today, but it was still pretty. I like it served at room temperature, which makes it a good salad for carrying to pot lucks or holiday dinners.  I take it out of the refrigerator 20 minutes or a half hour before serving.                 

Wild Rice Pepper Salad with Champagne Dressing

     2/3  cup  Wild Rice -- uncooked

  3         cups  Water

  1         cup  Green Pepper -- chopped

  1         cup  Red Pepper -- chopped

  1         cup  Yellow Pepper -- chopped

     1/2  cup  Sunflower Seeds

     1/3  cup  Onion -- chopped

     1/3  cup  Raisins -- or chopped dates

                        Dressing

  3         tablespoons  Champagne Wine Vinegar

  6         tablespoons  Olive Oil

  1         tablespoon  Honey

In a small saucepan, bring the rice and water to a boil.  Reduce heat; cover and simmer for 1 hour or until rice is tender.  Drain and place in bowl.  Refrigerate until well chilled.  Combine the dressing ingredients.  Pour over the rice.  Add remaining ingredients, toss to coat.

6 Servings

Hamburger Mix Taco Pasta Salad

Myrna found this recipe on the cover of a small Taste of Home Side Dish special interest publication; we both thought it looked like something our families would like.  I thought it would be perfect to use with my home canned hamburger mix;  and I also made our homemade Catalina Dressing and Taco Seasoning mix…it was a winner!  It took just minutes to stir up the dressing and combine the seasonings while the pasta cooked. 

Simple, tasty, I didn’t have to buy anything special, and it could be made without thawing meat if needed. I didn’t have tortilla chips, but I made some homemade cornbread muffins – we’ll have this again!   Of course, make this faster by using purchased dressing and seasoning mix.               

                         Taco Pasta Salad 

  2              cups  uncooked spiral pasta -- 8 ounces

  2              pints hamburger mix

  1              envelope  taco seasoning

  3              cups  shredded lettuce

  2              cups  halved cherry tomatoes

  1              cup  shredded cheddar cheese -- (4 ounces)

     1/2       cup  chopped onion

     1/2       cup  chopped green pepper

     1/2       cup  Catalina salad dressing

                  Tortilla chips

Cook pasta according to package directions.  Heat hamburger mix; drain.  (Or in a large skillet, cook 1 pound of ground beef over medium heat until no longer pink; drain.)

Stir in the taco seasoning; cool. 

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 6 – 8 servings.

                        Catalina Dressing

  4          tablespoons  salad oil

  8          teaspoons  Sugar

  4          teaspoons  vinegar

  4          teaspoons  ketchup

     1/6   teaspoon  garlic salt

Stir together, let set until sugar dissolves.  Stir or shake before adding to salad.

                        Taco Seasoning Mix

  2          Teaspoons  Instant Minced Onion

  1          Teaspoon  Salt

  1          Teaspoon  Chili Powder

     1/2   Teaspoon  Cornstarch

     1/2   Teaspoon  Crushed Dried Red Pepper

     1/2   Teaspoon  Instant Minced Garlic

     1/4   Teaspoon  Dried Oregano

     1/2   Teaspoon  Ground Cumin

Combine.  Comparable to 1 package seasoning mix.

Bacon 'n' Egg Macaroni Salad

This is a delicious summer salad that has simple ingredients I always keep on hand!  We like it best with homemade cooked dressing.  I cook the dressing, eggs and macaroni the night before I serve it.  I adapted this from a little recipe booklet "Tried and True from Creamettes 1981".  If you make the homemade dressing, use the leftover for sandwiches or anywhere else you use mayonnaise or Miracle Whip, it keeps several days.

                       Bacon 'n' Egg Macaroni Salad

  7        Ounces  Rotini -- Elbow Macaroni

  2        Tablespoons  Olive Oil -- or salad oil

  2        Tablespoons  Cider Vinegar

  6        Slices  Bacon -- crumbled, reserve 2 tbsp. for garnish

  3        Large  Eggs, Hard-cooked – chopped*

     1/2 Cup  Celery -- chopped

     1/3 Cup  Onion -- chopped

     3/4 Cup  Salad Dressing -- or mayonnaise

     1/4 Teaspoon  Pepper

Cook macaroni as package directs, rinse and drain.  Combine with the olive oil and cider vinegar and chill 2 hours or overnight.  

Cook bacon until crisp; crumble, reserve 2 tablespoons for garnish.

In a large bowl, combine all ingredients; mix well.

Cover and chill until serving time; stir before serving and garnish with reserved bacon.

Yield:  Serves 6

*To cook your eggs, place them in a small saucepan, cover with water, bring to a boil, cover and set aside for 15 minutes; drain and run cold water over them to stop cooking.  Refrigerate until use.                 

                             Cooked Dressing

  2         tablespoons  Sugar

  2         tablespoons  Flour, All-purpose

  1         teaspoon  Salt

  1         teaspoon  Dry Mustard

  2         large  Egg Yolk -- slightly beaten

     ¾     cup  Skim Milk

  4         tablespoons  Vinegar -- mild

     1/2  Tablespoon  Butter -- up to 1 tbsp.

Mix dry ingredients; add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly.  Add vinegar and butter; mix well and cook until thick.

67¢ per cup   Only 25 Calories per tablespoon

Yield:  "1 cup"

Per Tablespoon: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

                                   

  "Betty Crocker Good and Easy p152 or Better Homes and Gardens New Cook Book 1968"

Wild Rice and Tomato Salad

Here’s a gourmet recipe from “Le Cordon Bleu” that anyone can make.   I wanted to use our abundance of cherry tomatoes, and I usually have cooked wild rice in my freezer – I cook a big batch and portion it into freezer bags so we can enjoy it anytime instead of waiting ¾ of an hour.  If you don’t have balsamic vinegar, red wine vinegar is a good substitute, and you can use all olive oil, although the walnut oil is delicious (I keep it on hand for baking).  The sun-dried tomatoes add a little tomato intensity to this delicious salad.
We enjoyed it with grilled Iowa pork chops and cornbread.                  

Wild Rice and Tomato Salad

  3        ounces  Wild Rice

  8        Sun-dried Tomato Halves, sliced

  4        ounces  Cherry Tomatoes, halved if large

            Greens

                        Dressing

  2        teaspoons  Honey

  2        tablespoons  Balsamic Vinegar

  1        tablespoon  Walnut Oil

  1        tablespoon  Olive Oil

Cook the wild rice in plenty of salted boiling water for 45-50 minutes or until tender.  Drain into a sieve and rinse under cold tap water until the rice is cold.  Allow to drain thoroughly.

Slice the sun-dried tomatoes and halve the cherry tomatoes.  Put them in a large bowl, add the wild rice and toss to mix.

Make the dressing.

To serve: line a shallow serving dish with greens, pile the rice and tomato salad in the center and drizzle the dressing over.  Serve at room temperature.

4 Servings

  "Le Cordon Bleu Classic Light”

Per Serving: 169 Calories; 7g Fat (36.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 130mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Picnic Salad

This is a simple, inexpensive but very good summer salad.  Picnic is the right description – it’s well received at picnics and reunions – the ingredients are all old favorites.  I especially like it with Cooked Dressing; that delicious homemade dressing that tastes something like deviled eggs.  I make the dressing in my double boiler the night before, as well as cooking the macaroni and assembling most of the salad; ready to simply serve the next day with a minimum of fuss.   Use the leftover salad dressing in deviled eggs, as sandwich spread or in another salad.  It keeps for at least a week.                

                          Picnic Salad

  12          ounces  Macaroni -- elbow or shells

  2            Tablespoons  Olive Oil

  2            Tablespoons  Cider Vinegar

  1            cup  Celery -- thinly sliced

     1/2     cup  Onion -- thinly sliced

  1            cup  Cheddar Cheese -- 1/2" cubes

     1/4     cup  Pickle Relish -- sweet or dill

  2            cups  Cherry Tomatoes -- halved

     1/3     cup    Cooked Dressing – or mayonnaise or Miracle Whip

Prepare macaroni, drain and cool.   Combine olive oil and vinegar and add to the macaroni.

Combine celery, onion, cheese, and pickle; add to mixture.

Cover and refrigerate overnight.  Fold in just enough cooked dressing to moisten macaroni mixture. Add tomatoes just before serving.

Serves 12.

Yield:  "2 1/4 quarts"

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter 

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

67¢ per cup   Only 25 Calories per tablespoon

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

  "1 cup"

Pineapple Waldorf Salad with Old Fashioned Dressing

This is an old-fashioned, “waste not” recipe for fruit salad.   The juice from the pineapple is used to make the delicious dressing.  I usually make the dressing a day ahead, or early in the morning, so it has time to chill.  It only takes less than 5 minutes to cook the dressing.  The rest of the salad can be quickly assembled right before serving.

I have good luck making the dressing either with flour or with cook-type clear jel (which I starting using so celiacs like Myrna could enjoy a taste too.)

With apples, canned pineapple and celery often on sale, and the simple, low calorie homemade dressing, this salad is easy on the budget and waistline, and suitable for almost any time of the year.               

Pineapple Waldorf Salad with Old Fashioned Dressing

  1           can  unsweetened pineapple tidbits -- (20 ounces)

  6           cups  Chopped Red Apples

  1 1/2    cups  chopped celery

     1/2    cup  golden raisins --or regular raisins or cut-up dates

     1/4    cup  Pecans -- or walnuts or dry-roasted sunflower kernels

                        Cooked Dressing for Fruit Salad

  4 1/2    tablespoons  Sugar

  3           tablespoons  Flour -- or cook-type clear jel

  3           large  Egg Yolk -- lightly beaten

     3/4    cup  Unsweetened Pineapple Juice -- from canned pineapple

     3/8    cup  Orange Juice

  6           tablespoons  Apple Cider Vinegar

  3           tablespoons  Butter

A day or several hours ahead:

Drain pineapple reserving 3/4 cup juice for dressing (save remaining juice for another use). Refrigerate opened pineapple in covered dish.  Prepare cooked dressing and chill for several hours or overnight.

Prepare cooked dressing:

In top of double boiler or in a heat proof bowl that will fit over your saucepan, mix dry ingredients.  Add egg yolks and juices gradually; cook over hot (not boiling) water until thick, stirring constantly, about 3 minutes.

Add vinegar and butter; mix well and continue cooking until thick.  Store in a glass dish, covered, with a piece of plastic wrap right on the surface, to prevent a skin forming.  Refrigerate until ready for use.

Prepare Salad:

In a bowl, combine the pineapple, apples, celery, raisins or dates and nuts or sunflower kernels. Pour dressing over fruit mixture and toss to coat. Refrigerate until serving.

Yield:  "12 Servings"

Per Serving: 117 Calories; 6g Fat (42.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 45mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Make it Yourself...Creamy Salad Dressings

Creamy Salad Dressings
Creamy salad dressings include mayonnaise, on its own (like potato, macaroni, or egg salad) or combined with dairy foods such as sour cream, plain yogurt, buttermilk, or cheese and cooked mayonnaise-type dressing substitutes.
The Basics
• For dairy items, use regular full-fat as the thickeners and stabilizers added to fat-free products often do not mix well with other salad dressing ingredients.
• Creamy dressings are best served at room temperature, but should be refrigerated for storage.  Keep in mind that they may not last as long as vinegar-based, non-dairy dressings.
Popular Creamy Dressings

This is our favorite old time cole slaw dressing. I shredded the cabbage with a carrot and some onion in my food processor until almost fine enough, then poured in the cold dressing and pulsed it once or twice to combine.

Simple Cooked Cole Slaw Dressing
1 Egg -- yolk only
3 Tablespoons Sugar **
1 Tablespoon Prepared Mustard
2 Tablespoons Butter
½ Cup Cider Vinegar
2 Teaspoons Celery Seed -- cook with egg mixture
½ Cup Heavy Cream -- or half and half or cream and milk
DIRECTIONS:
 In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar and celery seed. Whisk together over medium heat and boil until thick (about 10 minutes). Remove from heat and cool. Whisk in the half-and-half. Refrigerate until needed.
Coats 1 pound of shredded cabbage or Cole slaw mix. Chop the vegetables in the processor, pour on the cold dressing and pulse several times to coat. Keeps several days. The dressing can be frozen, thaw in fridge and use. Also use on chicken or tuna salad.
**If you like a sweeter slaw dressing, use 4 tbsp sugar.
Cost: About $ .77 for 1 cup dressing. Similar refrigerated cole slaw dressing $4.12 for 2 cups
Yield: "1 Cup"
This cooked dressing costs me about 77¢ for 1 cup; a popular refrigerated cole slaw dressing costs $ 2.06 for 1 cup ($4.12 per jar), the following dressing costs 50¢ for 1 cup.
If you need an even simpler, quicker dressing, try this one.
Quick Cole Slaw Dressing
1 cup Miracle Whip or Mayonnaise
1 cup sugar
1/4 cup vinegar
1/4 cup Salad Oil
3/4 teaspoon salt
Combine and chill. Coats 1 head of shredded cabbage or 2 quarts of Cole slaw mix.
Yield: "2 Cups"

We like this delicious salad dressing that I found in the book Practical Produce, which I purchased in an Amish grocery. I love this book; it covers most common vegetables, tells you how to grow it, how to preserve it and gives plenty of recipes to use them.
Creamy Cucumber Dressing
1 Cup Sour Cream
1/2 Cup Cucumber -- chopped and seeded
2 Teaspoons Dried Dill Weed
1 Tablespoon Onion -- minced
1 Tablespoon Lemon Juice
2 Teaspoons Sugar
1/8 Teaspoon Garlic Salt
Chop cucumber and mince onion. Stir together in 2 cup measure with lid; cover and refrigerate overnight to blend flavors.
Yield: "1 1/2 Cups"

Some other popular creamy dressings include:
Russian Dressing: A mixture of mayonnaise and ketchup or ketchup-style chili sauce, Russian dressing looks similar to Thousand Island dressing and is often mistaken for it. But Russian often features horseradish, a dash of hot pepper sauce, and some raw onion or onion juice.
Green Goddess Dressing: Classic Green Goddess dressing combines mayonnaise, sour cream, and anchovies, along with plenty of fresh herbs, which turn the dressing green when it's puréed. Although canned flat anchovies are often called for, it's easier to use anchovy paste.
Blue Cheese Dressing: Most blue cheese dressings combine mayonnaise with sour cream, yogurt, or buttermilk. Some versions incorporate seasonings such as Worcestershire sauce, lemon juice, wine vinegar, and a dash of hot pepper sauce. The amount of crumbled blue cheese varies depending on the type of cheese, as some are more pungent than others.
Ranch Dressing: One of the most popular dressings in America, ranch is typically a mixture of buttermilk and mayonnaise. Many interpretations use garlic and onion powders and dried herbs, but for the best flavor, stick to fresh garlic and fresh herbs.  Try Myrna's recipe here:  Buttermilk Ranch Dressing

Make It Yourself...Old Fashioned Cooked Salad Dressing

When my husband’s diet restricted the kinds and amounts of salad oil he could eat, I searched for a mayonnaise substitute he could enjoy.  Our grandmother used to make this kind of “cooked” or “boiled” dressing, and in fact, contributed a recipe for it to a local 1935 church cookbook that Myrna still has.

I got out my old cookbooks and found this recipe, in not one, but 3 cookbooks. We find that we actually love this dressing – we like it much better than anything we can buy.  Bonnie thought it tasted something like deviled eggs, and I agree. 

It will keep a week or so in the refrigerator.   It is a great dressing anywhere you would use mayonnaise or Miracle Whip, which is actually a cooked dressing, but full of preservatives.  You can add some whipped cream or sour cream to lighten it for some salads or for topping on gelatin salads – perfect.  I also make it with cook-type clear jel so celiacs like Myrna can enjoy it, and it looks more like Miracle Whip.

We like it in egg, chicken, macaroni and tuna salads, deviled eggs, sandwiches and the like.  The fruit salad version is good with Waldorf salad.  We're going to use it on our first B-L-T sandwiches today, as we got some home-grown hothouse tomatoes at the Dutchman's mennonite store.  Just couldn't wait for those garden tomatoes.

This is simple to make in a double boiler or in a metal bowl over a pan of hot water – do not let the top pan touch the water.  It takes less than 5 minutes to cook.  I like having control over what is in my dressing, and not having it full of preservatives.   We like cider vinegar in this, although I have made it with both white vinegar and half white vinegar and half lemon juice as well, and all versions were good.   Notice that the calories are only 25 per tablespoon!     

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose (or Cook-type Clear Jel)

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter  

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick, only a minute or two.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

For fruit salads; increase sugar to 3 tablespoons, substitute 1/2 cup unsweetened pineapple juice and 1/4 cup orange juice for milk. 

67¢ per cup   Only 25 Calories per tablespoon

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

  "1 cup"

Per Tablespoon Serving made with milk: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

I usually use my leftover egg whites in these very easy recipes:

Easy Coconut Macaroons

Amaretti

Creamy Fruit Salad Dressing

I was looking for a salad dressing to serve with a tossed lettuce and fruit salad similar to one we enjoyed at a restaurant salad bar and decided to try this one from “The Honey Kitchen", a 1980 cookbook from the American Bee Journal.  I used the juice from some canned pineapple I added to the fruit salad.

It was perfect; I made it the afternoon before I used it, and it was delicious and a nice consistency.  You can substitute a heat-proof bowl over a pan of hot water (don’t let the hot water touch the bowl or upper pan) instead of the double boiler if you don’t have one.  I added the butter to smooth the tanginess a little, and I have tried it with cook-type clear jel instead of cornstarch one-for-one with good luck too.  This recipe also has the advantage of being gluten-free for celiacs like Myrna.

 Creamy Fruit Salad Dressing 

  1        Large  Egg

  1         Tablespoon  Cornstarch or Cook-type Clear Jel

  2        Tablespoons  Honey

  1        Cup  Pineapple Juice

  2        Tablespoons  Lemon Juice

   ¼     Teaspoon Salt 

1         Tablespoon Butter (optional)

Mix slightly beaten egg, cornstarch, honey and salt in top of double boiler.

Add juices and cook slowly over boiling water until mixture thickens.

Stir in butter until melted and mixture thickens again; chill. 

Yield:  Approximately 1 ¼ cup.

Make It Yourself...Vinaigrette Salad Dressings

Vinaigrettes

At its simplest, a vinaigrette salad dressing contains an acid—either vinegar or citrus juice—salt, and oil.  Vinaigrettes need to be stored in an airtight container in the refrigerator.  A glass jar with a lid is perfect.

When you know your ratio of acid to oil, you don't need a recipe. The traditional formula is 1 part acid to 3 parts oil, but this varies depending on the acid used and your personal taste. Many people prefer a 1 to 2 ratio of acid to oil.

Freshly squeezed lemon juice is often used in place of vinegar, but it's slightly more acidic than some vinegars, so it may require a bit more oil.  Many vinaigrettes include a combination of vinegar and lemon juice.

Salt is important for flavor.

Emulsifiers:

Oil and vinegar or lemon juice naturally want to be separate, but they are perfect when they're emulsified in a salad dressing. There are two common emulsifiers:

Mustard: A prepared mustard, such as Dijon, mixed with the acid will help a vinaigrette emulsify when the oil is slowly incorporated. Use a minimum of 1 teaspoon mustard for each tablespoon of vinegar or lemon juice; the more mustard used, the better the emulsion will be, but be aware that the dressing will also be thicker.

Garlic: Mashed roasted garlic or fresh garlic paste (made by mashing garlic with salt in a mortar and pestle or by mincing and mashing the combination with a heavy knife) can help bring a dressing together. Garlic's flavor is best when fresh, and its pungency tends to increase a bit over time, so if you plan to keep leftovers, go easy on the fresh garlic.

Additional emulsifiers include purchased anchovy paste (in Caesar dressing), honey, and molasses.
Sweeteners such as sugar, honey, or maple syrup are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegars. A lightly sweetened dressings usually need less oil to achieve a balance of flavors. 
For Variety

One of the simplest ways to change the flavor of basic vinaigrette is to use different oils or acids.

• Season with spices such as freshly ground black pepper, smoked paprika, or toasted and coarsely crushed cumin seed, fennel seed, celery seed or coriander seed.

• Incorporate fresh flavors including chopped tomato, grated onion, or finely grated fresh ginger—you can also use any juice squeezed from these.

• Stir in one or more chopped fresh herbs. Tarragon and thyme, mint and basil, cilantro and dill. and chives and parsley go well with any dressing.

• Bump up a lemon-juice-based vinaigrette by adding fresh citrus zest.

• Incorporate grated or crumbled cheese, such as Parmesan, feta, or blue cheese. Use a whisk if you prefer a chunkier texture or a blender for a smooth one.

• Season your dressing with kitchen condiments such as Worcestershire sauce, soy sauce, ketchup, chili sauce or steak sauce.

Our favorite vinaigrette is Myrna’s recipe for Italian Dressing.

Most salad dressings are simple to make and the older and some of the newer cookbooks have good recipes for them. The best thing is that you can make as much as you need and not have a lot of leftover bottles in your refrigerator.

Italian Dressing

1 cup Salad Oil 

1/4 cup good vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon celery salt

1/4 teaspoon cayenne pepper

1/4 teaspoon dry mustard (this is powder not yellow mustard out of the jar)

1 clove garlic. minced

dash Tabasco

Combine ingredients in a jar, cover and shake well.

This dressing is good for marinating vegetables and to dress potato or pasta salads before adding mayonnaise too.  Much better than purchased dressings.

Sue’s family loves this Honey Mustard Dressing so much it’s their “House Dressing”…

Make extra dressing, it keeps well, and folks come back for more - it's my husband's favorite.  It works equally well on fruit or vegetable salads.

Honey Mustard Cider Dressing                      

     1/2     Cup  Olive or Salad Oil

     1/3     Cup  Honey (or Sugar)

  1            Green Onion -- chopped

  3            Tablespoons  Cider Vinegar

  2            Tablespoons  Prepared Mustard

     1/2      Teaspoon  Celery Seeds

Dressing:  Process all ingredients in a blender or food processor until smooth.  This helps it emulsify and get nice and thick.  Cover  and chill 30 minutes.  Yields: about 1 cup.

8 Servings

Cost for salad dressing:  $1.14 for 10 ounces