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Old 07-07-2014, 01:17 PM
 
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A little honey in it might be good too.
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Old 07-08-2014, 09:26 PM
 
Location: University City, Philadelphia
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I've been transitioning away from 'creamy' or mayo based salad dressings.

Extra-virgin olive oil and vinegar (sometimes Balsamic vinegar) are fine with me. Just earlier today I made a salad dressing of extra-virgin olive oil (the "Sicilian" one from Trader Joe's), red wine vinegar, a tiny pinch of chopped garlic, a dash of freshly ground black pepper, a little parmesan cheese, and a dash of "Italian seasoning." It was great. Not too complicated.
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Old 07-09-2014, 06:55 AM
 
Location: San Antonio
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If you like a really tangy/garlic dressing, mix either balsamic vinegar or rice wine vinegar (ensure it is the sweetened or your have to add sugar) with oil, water and a couple finely minced garlic cloves, shake well and use immediately! YUMMY
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Old 01-07-2015, 07:11 PM
 
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Default What's Your Favorite Salad Dressing Recipe?

Homemade salad dressings can be too vinegary, too strong tasting, or just plain bland. Since we eat a big salad almost every night, I've been experimenting to find just the right blend of ingredients. Here's our latest favorite - would love to here from other people who've found just the right 'house' dressing:

I bulb of roasted garlic (drizzled with olive oil, roasted in foil for about 30 min at 400 degrees)
3 tablespoons of grated parmesan cheese
2 teaspoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 Tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Place the garlic bulbs in a small food processor/chopper and blend with the parmesan cheese, mustard, salt and pepper. Then add the vinegar followed by the the olive oil, and process all of the ingredients for a minute or until well combined. The end product will be a little grainy, so simply pour the dressing into a small bowl and stir in 1-2 tablespoons of water. This will cream up all of the ingredients and take away any remaining lumps. The dressing keeps well in the refrigerator.

BTW, I adapted this from The Food Network site.
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Old 01-07-2015, 07:26 PM
 
Location: SoCal desert
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Chilly Dilly
2 cups sour cream
1 tablespoon dried chives
1 tablespoon dried dill
1/4 cup white vinegar*
Small sweet onion, finely chopped
Medium cucumber, finely chopped (peeled or unpeeled, seeded or de-seeded, all your choice)
Salt and pepper to taste
* Can be white balsamic, champagne or white wine vinegar or distilled white vinegar. Don't use a dark vinegar, it'll tint the dressing.

Whisk together sour cream, chives, dill, and vinegar.
Stir in onion and cucumber. Add salt and pepper to taste. Chill for a couple hours.

This was originally a recipe for "Serve it on everything from grilled meats to baked potatoes, or serve it as a dip for cut-up vegetables."
I like it on green salads
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Old 01-07-2015, 07:37 PM
 
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I kind of think salty, sweet, tangy and neutral.

So for an Asian theme, soy, sweet rice syrup, rice vinegar and a neutral oil. I then add a touch of five spice and tiny drizzle of sesame. Chopped garlic or ginger or scallions.

For greek, I use red wine vinegar, feta, honey, olive oil and greek herb blend mix I have.

For southwestern inspired. Apple cider vinegar, Chipotle powder, olive oil and oregano. A touch of water with chopped hot pepper, garlic and red onion.

Lemony Cesar inspired dressing. In a blender, juice of a lemon, garlic clove, couple of anchovy filets, 1/4 cup of egg white, lots of fresh cracked pepper, 1/4 cup of grated locatelli. Blend on low, while blending, drizzle in olive oil to desired consistency. Often 1/2 cup to 2/3 cup.

It's fun experimenting.
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Old 01-07-2015, 10:16 PM
 
Location: Oakland, CA
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I like my dressings on the tangier side. I also never follow the classic ratio of oil/acid. I do 50/50.

A few tricks:
use orange juice in a dressing! it is a good way to add sweet, and it is delicious. I like to use balsamic, flavored olive oil, orange juice and a shallot with salt and pepper.

I also like orange juice, lemon juice, honey, ginger, soy sauce and sesame oil for "asian flair"

Mustard is an emulsifier for the oil and keeps your dressing together. I do a tablespoon of dijon or whole grain mustard, any vinegar or lemon juice, a bit of honey and equal parts oil/vinegar. With salt and pepper as needed.
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Old 01-07-2015, 10:21 PM
 
Location: Texas
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Olive oil and balsamic vinegar.
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Old 01-07-2015, 10:33 PM
 
Location: Philaburbia
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Olive oil and lemon juice. Anything else overwhelms the flavors of the vegetables in the salad.
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Old 01-08-2015, 07:08 AM
 
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Quote:
Originally Posted by Ohiogirl81 View Post
Olive oil and lemon juice. Anything else overwhelms the flavors of the vegetables in the salad.
In my case, with the exception of spinach, I don't like the taste of the greens I use. But I don't want to load it with croutons, nuts, seeds etc. I ensure the dressings I make is flavorful enough so it can be used sparingly.
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