1. Olive Garden House
2. Ginger
3. Soy
4. Ranch
5. Italian
6. Creamy Italian
7. Creamy Caesar
8. Thousand Island
9. Hot Bacon
1. OLIVE GARDEN HOUSE DRESSING
8 ounces Paul Newman’s Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 packages Sweet and Low, or 1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.
2. GINGER SALAD DRESSING Makes 1 3/4 cups
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
3. SOY DRESSING
1/3 c. Peanut Oil
1/3 c. Cider Vinegar
1/3 c. Water
2 tbsp. Soy sauce
2 tbsp. Green Onion stems
1 tbsp. Honey
1/2 tsp. Prepared hot mustard
Combine all ingredients in a jar with a tight-fitting lid, shake vigorously to combine ingredients thoroughly. Keep refrigerated and covered. Shake before using.
4. RANCH DRESSING
Dry Mix: Put 15 Saltines crackers through blender on high speed until powdered. Add 2 cups dry minced parsley flakes, 1/2 cup dry minced onion, and 2 tbsp. dry dill weed. Blend again until powdered. Dump into bowl. Stir in 1/4 cup onion salt, 1/4 cup garlic salt, 1/4 cup onion powder, and 1/4 cup garlic powder. Put into container with tight-fitting lid. Store dry mix at room temperature for 1 year. Makes 42 – 1 tablespoon servings.
Salad Dressing: Mix 1 tbsp. Mix 1 cup mayonnaise, 1 cup buttermilk. Yield: 1 pint.
5. ITALIAN DRESSING
Mix: 1 tbsp garlic salt, 1 tbsp onion powder, 1 tbsp sugar, 2 tbsp oregano, 1 tsp pepper, 1/4 tsp. thyme, 1 tsp. basil, 1 tsp. parsley, 1/4 tsp celery salt, 2 tbsp salt
1/4 cup cider vinegar, 2/3 cup olive oil, 2 tbsp. water, 2 tbsp. Good Season’s Dry Mix. Shake well.
6. CREAMY ITALIAN DRESSING
Crumble 2 teaspoons dried oregano, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary into a medium bowl.
Stir in 1 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, 1/4 cup red wine vinegar and 1 tablespoon fresh lemon juice.
Whisk in 1/4 cup mayonnaise and then gradually whisk in 3/4 cup extra-virgin olive oil. Stir in 1/3 cup freshly grated Parmesan cheese.
Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.
7. CREAMY CAESAR DRESSIING
3/4 cup bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon sugar
1/3 cup mayo
1 teaspoon anchovy paste, or soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
8. THOUSAND ISLAND SALAD DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
Combine all of the ingredients in a small bowl. Stir well. Cover and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
9. HOT BACON DRESSING
2 ounces bacon grease
1/4 pound red onion, dice fine
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken.
In a bowl place the water, honey, pepper sauce, and red wine vinegar. Whisk to
mix well. Add the cornstarch and whisk well.
After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the remaining ingredients to the mustard and onions and mix. Continue stirring until thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.