Salad Dressing Recipes, Please

Mince a shallot. Macerate (soak for about 20 minutes) in sherry wine vinegar, to which you have whisked in fresh ground pepper and sea or kosher salt to taste and some Dijon mustard. Amounts: at least enough vinegar to cover the shallot. Anywhere from equal parts to 3 times as much good-tasting extra virgin olive oil. Whisk in a slow steady steam until emulsified. Add fresh chopped herbs to taste if desired.

If your salad has citrus slices, such as grapefruit or blood orange, slice them over the vinaigrette bowl and incorporate the juice into your dressing. Grapefruit, thinly sliced fennel, and avocado slices make a delicious combination!

Cheers :flower:
 
That sounds good Pixie...

Just noticed you are in Sonoma County - whereabouts? I am from Petaluma but currently live in Fairfield. :flower:
 
Thanks for sharing the recipes. That vanilla one sound intriquing. I love the taste of real vanilla.
 

Cattleman’s Salad Dressing

1-quart Kraft Mayonnaise
1-teaspoon white vinegar
1-teaspoon sugar
1-teaspoon garlic powder
2 teaspoons Worcestershire sauce
½ pound American cheese, grated
2/3cup-1 cup milk

Mix all ingredients together, then add cheese. Refrigerate. This recipe is from the famous Cattleman’s Steakhouse in the Oklahoma City Stockyards.
 












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