Author: Sharon

Dressings

Vinagrette Dressing

2/3 cup vegetable oil

1/3 cup red wine vinegar

1 1/2 tablespoons sugar

1 tablespoon Dijon mustard

2 teaspoons shallots, minced

1 teaspoon lemon juice

1/2 teaspoon dried thyme

1/4 teaspoon dried parsley

1/2 clove garlic, minced

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

dash onion powder

Use an electric mixer to combine all the dressing ingredients. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put into a container and keep covered in refrigerator until ready to use.

4 Servings

Pasta Salads

Pasta Salad

1 pound rotini, tricolor pasta, cooked and drained

1 teaspoon vegetable oil

1 to 2 tomatoes, pulp and seeds removed, finely diced

1 green onion tops, sliced thinly

1/4 cup cucumbers, peeled, seeded and diced finely

salt

VINAGRETTE DRESSING

Toss pasta with oil, chill in refrigerator at least 30 minutes.

Add vegetables and season with salt to taste. Serve with vinagrette on side or add to pasta immediately before serving.

4 Servings

Dressings

Oriental Salad Dressing

3 tablespoons honey

1/2 tablespoon white vinegar

4 teaspoons mayonnaise

1 tablespoon Dijon mustard, Grey Poupon

1/8 teaspoon sesame oil

Mix ingredients well and keep chilled until ready for use.

Chicken Dressings Salads

Mandarin Orange Sesame Dressing

Post author By Sharon
Post date September 8, 2011
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1/3 cup orange marmalade

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup white vinegar

2/3 cup vegetable oil

2 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons honey

1/4 cup mandarin orange section, chopped

mixed greens

grilled chicken breast

Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.

4 Servings

Dressings

Italian Dressing

1/2 cup white vinegar

1/3 cup water

1/3 cup vegetable oil

1/4 cup corn syrup

2 1/2 tablespoons Romano cheese, grated

2 tablespoons dry pectin

2 tablespoons Egg Beaters Real Egg Product

1 1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon garlic, minced

1/4 teaspoon dried parsley

pinch dried oregano

pinch crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving. Use as a salad dressing or marinade.

8 Servings

Dressings

Honey Lime Dressing

1/4 cup Dijon mustard, Grey Poupon

1/4 cup honey

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons lime juice

Blend all the ingredients with an electric mixer. Cover and chill.

2 Servings

Chicken Salads

Grilled Chicken Caribbean Salad

Post author By Sharon
Post date September 8, 2011
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4 boneless chicken breasts

1/2 cup teriyaki sauce

4 cups iceberg lettuce, chopped

4 cups green leaf lettuce, chopped

1 cup red cabbage, chopped

1 4 oz. can pineapple, chunks in juice, drained

10 tortilla chips

Pico De Gallo

Honey Lime Dressing

Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag. Preheat grill. Grill chicken for 4-5 minutes per side until done. Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls. Divide Pico de Gallo and pour into two even portions over the greens. Divide the pineapple, sprinkle on salads. Break tortilla chips into large chunks and spread half on each salad. Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad. Pour the Honey Lime Dressing into two small bowls and serve with the salads.

2 Servings

Dressings

French Dressing

2 teaspoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon onions, finely grated

1 teaspoon dry mustard

3/4 teaspoon paprika

pinch paprika, sweet, smoked

1/4 teaspoon coarse salt

1/4 teaspoon celery seeds

fresh ground black pepper

4 1/2 teaspoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/2 cup canola oil

Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in vinegar and lemon juice. Add oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With machine running, add oil in a slow, steady stream; blend until emulsified. Use dressing immediately.

8 Servings

Dressings

Cucumber Ranch Dressing

1 cucumber, medium, peeled, halved lengthwise, seeded and grated on large holes

1 tablespoon shallots, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

3 1/2 tablespoons fresh lemon juice

1 1/4 teaspoons coarse salt

pinch cayenne pepper

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped

Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired. Dressing can be refrigerated in an airtight container up to 3 days.

10 Servings

Dressings

Creamy Parmesean Dressing

Post author By Sharon
Post date September 8, 2011
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1/2 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup buttermilk (regular milk can be substituted)

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh parsley

1/2 teaspoon lemon juice

Whisk all ingredients in a small bowl. Refrigerate until serving time to let flavors develop.

4 Servings