Anybody have a good homemade salad dressing recipe?

Question

Something in the ranch family preferrably.

Answer 1

Ranch Dressing 1

3/4 c mayonnaise
1/4 c buttermilk
1/2 t garlic powder
1/4 t cayenne pepper
1/4 t freshly cracked black pepper
1 dash dried minced garlic

Mix well and refrigerate.
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Ranch Dressing 2

1/3 cup buttermilk
1 cup plain yogurt
2 Tbsp. grated Parmesan cheese
1½ tsp. of each dry herb: chives, dill weed, oregano, parsley
1½ tsp. garlic powder
1 Tbsp. fresh ground black pepper
Dash hot sauce

Mix all well, store in refrigerator at least 3 hours before serving for best flavor.
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Caesar Dressing

¾ cup EVOO
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
¼ cup red wine vinegar
1 egg, optional
1½ tsp. minced garlic
1½ tsp. anchovy paste
1½ tsp. Worcestershire sauce
Salt and freshly grated black pepper to taste

Mix well and store in fridge at least 3 hours for best flavor.
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Whole Foods Blue Cheese Dressing

6 oz. Point Reyes Blue Cheese
1 cup sour cream
¼ cup buttermilk
2 Tbsp. finely minced chives or green onion tops
Dash of worcestershire sauce
Dash Tabasco
Kosher salt & pepper to taste

Mash cheese with a fork in a bowl, leaving some larger chunks. Stir in sour cream and buttermilk until creamy, but with bits of cheese remaining. Add remaining seasonings, mix well. Refrigerate. Makes 2 cups.

Answer 2

Ingredients:

1 tbl Fresh lemon or lime juice or cider vinegar
2 x tablespons Rice wine vinegar or balsamic vinegar
1 x Garlic clove minced or pressed
2 tsp Finely minced fresh ginger
1 tbl Tamari or Kikkoman soy sauce
Salt to taste
Black pepper, freshly ground to taste
1/4 cup Dark Chinese sesame oil
1/2 tsp Hot chili oil or sauce
(or a few dashes of cayenne pepper)
1/4 cup Plain lowfat yogurt or buttermilk
1 tbl Water to 2 tablespoons
(depending how thin you want the dressing)
Combine all the ingredients and blend together well.

Store in the refrigerator if you're not using the dressing right away. It will keep for three days.

This recipe makes 1 cup of dressing.

Comments: Whenever you want a salad with the pungent, gingery flavors of the Far East, this is the dressing to use.

Answer 3

For Greek salad: olive oil, lemon juice (to taste) and 1 heaping teaspoon of crushed, dried mint leaves.

For orange almond salad: olive oil, Heinz taragon vinegar (to taste). Use greens of your choice, and top salad with mandarin orange wedges and blanched almond slivers that have been lightly toasted in a pan with a little oil.

Answer 4

yea...get leaves......drentch it in dressing!Veggie oil and other fattning stuff.