Category: Dressings

Categories
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
Categories
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
Categories
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
Categories
Dressings

Creamy Parmesean Dressing

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
Categories
Dressings

Blue Cheese Dressing

1 cup lowfat buttermilk
1/4 cup mayonnaise
1/4 cup plain lowfat yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon fresh thyme, coarsely chopped
4 ounces blue cheese, crumbled
coarse salt, and fresh ground pepper
Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl.  Stir in cheese.  Season with salt and pepper.  Chill in an airtight container up to 3 days.
 7  Servings
Categories
Dressings Homemade Mixes

Italian Salad Dressing Mix

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or basil leaves
1/4 teaspoon ground thyme or thyme leaves
1/2 teaspoon dried celery leaves or dried celery flakes

Mix all ingredients together and store in air-tight container.

ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.  Shake before using.

12  Servings

Categories
Dressings Salads Seafood Shrimp

Grilled Shrimp Salad with Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)