590745 Sun Jan 25 15:21:41 -0800 2009 109 31 Home Cooking 0 4356727 I think I've had enough of commercial salad dressing and all the junk that's in it, not to mention cost. This is one area where the decent ones are also the priciest. I basically do the tired but true balsamic vinegar and olive oil otherwise. ..zzzz..... I know I can easily search this in a multitude of sites, but I'd like first hand experience :) Sun Jan 25 15:21:41 -0800 2009 189528 Whosyerkitty 1 4356747 Funny you should ask, but I recently made a salad dressing with grated (peeled) ginger, soy sauce, rice wine vinegar, wasabi, and a health dose of sesame oil. Blend it all together with a whisk (or in a food processor if you prefer, but not necessary), and let it sit in the fridge overnight so the flavors blend and meld together. This last step is important, don't use immediately -- flavors have to get acquainted and fuse together. Sort of like a Vulcan mind meld ... Sun Jan 25 15:29:04 -0800 2009 4356727 11583 ipsedixit 2 4356765 Yum, I make a ginger sesame that's almost exactly like this (but no wasabi) and toasted sesame seeds. Oh, and hoisin sauce. Sun Jan 25 15:36:46 -0800 2009 4356747 20991 shanagain 2 4356989 Sounds interesting! How much and how much and how much? When I do the tired EVOO and ving, I shake it in a jar. I assume this is okay? Thanks to everyone! This is GREAT!! Sun Jan 25 17:11:56 -0800 2009 4356747 189528 Whosyerkitty 3 4357064 Hmm, well, I have no idea exactly on this one - when I make it, I get my ingredients out and wing it from there. But basically, it would be: 1 cup of sesame oil (it's a nice, mild tasting oil, I wouldn't substitute) probably a quarter cup each of soy sauce and rice vinegar, 2- 3T of fresh, grated ginger (tip: freeze your ginger, makes grating a breeze) a couple cloves of garlic, minced about 2T of hoisin, 2T honey or some sugar, to taste and a splash of orange juice if I have it, or the juice of a half a lemon. 1/4 C sesame seeds, toasted I just mix everything while my sesame seeds are toasting so a jar would be perfect, then add them in at the end. This is also a pretty killer marinade for chicken for an Asian chicken salad - I use less oil for the marinade - then just stir fry the boneless/skinless chicken pieces and give some snow peas and shredded carrots (or "broccoli slaw") a quick run in the stir fry, then serve over whatever salad greens I'm in the mood for, with dressing, toasted almonds & more sesame seeds. You know how salads are - that's just a basic idea, the actual recipe changes everytime I make it, depending on what looks/sounds good for salad. But basically the only "warm" things are the chicken, snow peas, and carrots and/or broccoli slaw. Sun Jan 25 17:35:05 -0800 2009 4356989 20991 shanagain 3 4357567 I don't use exact measurements. I add and adjust and taste as I go along. Obviously, if you like things a bit more fiery, increase the wasabi to soy sauce ratio and vice versa if you prefer a more mild dressing. Sun Jan 25 21:43:14 -0800 2009 4356989 11583 ipsedixit 1 4356761 For 4 servings: 2 T. EVOO 1T. Hazelnut oil 1T. sherry vinegar 2 T. crumbled blue cheese s & p to taste I like to mix this up about an hour ahead of time, so that the cheese starts to dissolve into the dressing. Sun Jan 25 15:35:26 -0800 2009 4356727 11995 pikawicca 2 4357023 OMG this sounds delicious! Sun Jan 25 17:24:23 -0800 2009 4356761 80667 janetms383 1 4356762 Honey dijon goes well with a LOT of things (grilled chicken salad in particular). 1/2 cup mayonnaise 2 tablespoon mustard (I like a smooth dijon for this, but a large seed dijon is good too) 2 tablespoon honey 1 tablespoon lemon juice That's it, and it's SO good. Sun Jan 25 15:35:32 -0800 2009 4356727 20991 shanagain 1 4356795 All-time favourite in my family. Sounds a bit weird but tastes like a light, tangy version of Thousand Island dressing CREAMY TOMATO DRESSING 1/4 cup drained canned diced tomatoes 1/4 cup chopped fresh parsley 1/4 cup cider vinegar 1/4 cup mayonnaise 1 tablespoon chopped fresh basil 1 tablespoon Dijon mustard 1 garlic clove, minced 1 teaspoon sugar 1/2 cup olive oil salt and pepper (to taste) Puree all ingredients except oil, salt, and pepper in processor. With processor running, add oil; blend until smooth. Transfer to small bowl. Season with salt and pepper Sun Jan 25 15:45:51 -0800 2009 4356727 173282 beggsy 2 4356971 Has anyone ever tried any of the Penzey's dried mixes? Sun Jan 25 17:05:43 -0800 2009 4356795 21716 mkel34 3 4356995 Never heard of it. Not sure it's in my area (Chicago). Sun Jan 25 17:13:48 -0800 2009 4356971 189528 Whosyerkitty 3 4357063 An enthusiastic YES on the Penzey's salad mixes. I love their Country French Vinaigrette (it's made up in the fridge right now) made with rice wine vinegar instead of red wine vinegar. Their Parmesan Peppercorn and Green Goddess are very tasty, too...plus you can use the seasonings for other things than dressing (e.g., Parmesan Peppercorn is a nice addition to mashed potatoes). http://www.penzeys.com/cgi-bin/penzeys/shophome.html And, katty to kitty, you can find Penzey's in Naperville or Oak Park. Here's a link to all Penzey's retail locations: http://www.penzeys.com/cgi-bin/penzeys/penzeysstores.html?id=f6jeXTfq There are large jars of each spice for sniffing and recipe cards throughout the store. Always a fun trip! Sun Jan 25 17:34:49 -0800 2009 4356971 249664 kattyeyes 3 4730144 Hi, I love Penzeys Italian dressing mix, I just buy a one pound bag for $11 or $12 and it lasts me a year, I just mix with my own Oil and Vingegar "YUM" sometimes I do balsalmic, sometimes red wine whatever but I have all of their dressings and love them. It was a Bday present from my Hubby a year or so ago and I still use them. Becky Sun May 31 11:20:51 -0700 2009 4356971 143241 tidecreek 4 4730217 My friend gave me a basket for Christmas of misc dressing, bottled, dry, tongs, just a fun basket of stuff found NOT in FL. She had a couple of Penzeys dressing Mix. It started one night when we got home from fishing late and I was cooking pork tenderloin. Well no marinade so I mixed up some Good Seasons Garlic Herb with a little oil, vinegar, not the recommended amount, a bit less and marinaded for just a hour or so. It was great. She loved it so for Christmas she got me some of the penzyes. It was great. Much better. Sun May 31 12:00:58 -0700 2009 4730144 232829 kchurchill5 2 4365048 When I was young, one of my grandmothers (the one who didn't know how to cook) would make a tomato-ey salad dressing out of a can of Campbell's tomato soup, a can of sugar, and don't remember what else. When I was 8 years old, I loved it. Wed Jan 28 07:23:25 -0800 2009 4356795 45208 somervilleoldtimer 3 4380505 My kids still ask for this once in a while. It's not really a 'homemade' dressing, but here' s the recipe, just because. 1 can tomato soup 3/4 cup salad oil 3/4 cup cider vinegar 3/4 cup sugar 1 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon yellow mustard 1 1/2 teaspoon Worcestershire sauce Blend everything together until smooth - and refrigerate. Mon Feb 02 11:00:04 -0800 2009 4365048 124908 jeanmarieok 4 5083932 You know, I think that's the one! I'm just checking in many months later. Thanks so much for sending it along! Tue Oct 06 16:29:33 -0700 2009 4380505 45208 somervilleoldtimer 1 4357019 I dress a salad the way my Italian grandmother taught me. It's quick, easy and very healthy. Put your greens in the salad bowl - hold all the other ingredients until have you've dressed the salad. Salt the greens to wilt. The amount of salt varies by the amount of greens I use and I salt to taste. You don't want to oversalt, but when you taste the greens they should taste lightly salted. Let the greens set about 1/2 hour. After the greens have wilted a bit, toss with light olive oil. Enough to coat the greens lightly. Again, taste, taste, taste. You shouldn't have oil sitting in the bottom of the bowl. Squeeze fresh lemon juice over the greens. Again, this is to taste. I usually use 1 good size lemon unless I have a ton of greens. Then toss in a good handful of grated parmesan. Add the other salad ingredients like mushrooms, broccoli, baby corn, baby carrots, radishes, whatever. Toss the whole thing together. It might take a couple of salad to get the technique to your liking, but this is the BEST tasting way to eat a salad! Sun Jan 25 17:23:23 -0800 2009 4356727 80667 janetms383 2 4397256 Janetms383, thank you so much for explaining this great technique!. I have a number of great salad dressing recipes that turn out wonderfully when I follow the directions and measurements, but I've always wanted to be able to just toss a salad with olive oil and lemon and seasoning and have it turn out right without all the measuring. Now that I understand the part about just lightly drizzlng the oil on first, and tasting, tasting, tasting, etc., it all makes sense! I've made this about three times so far and each time was better than before. You're right, a couple of times to get the technique and I've got it! Thank you!! Sat Feb 07 20:15:06 -0800 2009 4357019 233553 schmoopy 1 4357022 1 part Bragg liquid aminos ( from the health food store) 2 parts good olive oil and then add enough nutitional yeast to make it creamy..it is addictive and good on just about anything Sun Jan 25 17:24:21 -0800 2009 4356727 115481 karenfinan 2 4682684 I love love love Braggs - and go nuts when I run out (very rarely) - it's the best saute sauce too. I have been using it for dressing too, although haven't tried this nutritional yeast. Thu May 14 05:51:43 -0700 2009 4357022 49588 lexpatti 3 4712323 i know many hounds love the braggs, but i don't think i've seen it. where does one find it in the grocery? Mon May 25 04:37:21 -0700 2009 4682684 105717 alkapal 4 4712368 I've been using the Bragg liquids for about a year now due to wonderful tips here on CH...I can only find it in health food stores right now. Whole Foods definitely sells their products and independent natural foods stores do also (I try to shop at the independent shops more when I need items like this). OH! Their website WAS recently giving out free samples of their products...you might visit and see if they still are! www.bragg.com Mon May 25 05:34:49 -0700 2009 4712323 11983 Val 5 4712379 their website is indeed offering free samples and info: http://bragg.com/index.html thanks for the tip, val-ster! ;-). Mon May 25 05:40:14 -0700 2009 4712368 105717 alkapal 4 4714595 I can find it now at grocery stores (Market Basket carries it here in New England) but health food stores are my back up. Years ago, thats the only place. I've been using Braggs since 1978 - I helped run a little health food lunch counter/store (back then). My fav is a mushroom burger (I still do many of the recipes from that place): sauteed mush in braggs, pile on a nice whole grain bun with a good melted cheese (mont jack), shredded carrots, alfalfa sprts, guac, season with garlic pwder, cayenne and spike seasoning.......yum, still one of my fav sandwiches!! Tue May 26 03:20:39 -0700 2009 4712323 49588 lexpatti 3 4784884 like brewer's yeast? Thu Jun 18 11:28:14 -0700 2009 4682684 11408 melly 4 4784946 No, melly...nutritional yeast is different from brewer's yeast...it's like dry and flaky...well, here's some info' that sort of describes the difference between the twoP http://www.bulkfoods.com/yeast.htm Thu Jun 18 11:49:23 -0700 2009 4784884 11983 Val 1 4357050 Fusion Vinaigrette Salad Dressing 2 Tbsp Balsamic Vinegar 2 Tbsp Red Wine Vinegar 4 Tbsp Marukan Seasoned Rice Vinegar 4 Tbsp extra-virgin olive oil Place vinegars in a small bowl and whisk in the extra-virgin olive oil. Pour dressing over salad and toss to coat evenly. Season with Salt & black pepper to taste. Sun Jan 25 17:30:31 -0800 2009 4356727 126101 Antilope 2 4357208 My french great grandmother's recipe: I just eyeball quantities-we like it vinegary. White wine or champagne vinegar in a bowl To which I add some tarragon or whatever herb I like-sometimes I do thyme or oregano or even rosemary Finely chopped garlic (or just rub the salad bowl with garlic before adding greens) Let it sit for 10-30 mins Add a dollop of dijon and a drop of brandy, salt and pepper. Whisk it all together and then whisking, drizzle in olive oil-not EVO to taste until emulsified. When I have lemons and it's summer, I use lemon juice instead of vinegar. Sun Jan 25 18:38:00 -0800 2009 4357050 87101 Densible 3 4365057 Since we're on grandmothers, here's my Hungarian version for tender greens, i.e. fresh from the garden, but it also works with romaine, etc; put greens in bowl Sprinkle with a large pinch of sugar sprinkle with salt and lots of freshly ground pepper Add Wesson or another vegetable oil, measuring with a spoon of some sort. For a salad for 4, probably about 3 tablespoons. Add cider vinegar, using 1/2 of the amount of oil you used (which is why you have to measure the oil.) Let sit for 20 minutes, then toss just before serving. Wed Jan 28 07:26:57 -0800 2009 4357208 45208 somervilleoldtimer 3 4380486 Densible, I'm collecting salad dressing recipes for a book and would like to talk to you about yours offline. If you're interested, contact me at www.culinaryinnovations.net. Thanks! Mon Feb 02 10:55:55 -0800 2009 4357208 262392 sarastuff 1 4357665 Here are a couple I got out of a magazine years ago - they are awesome! French Dressing 1 small onion, chopped 2/3 cup vegetable oil ½ cup sugar 1/3 cup vinegar 2 tbsp ketchup 1-1/2 tsp Worcestershire sauce 1-1/2 tsp salt 1 tsp prepared mustard 1 tsp paprika ½ tsp garlic powder ½ tsp celery seed In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving. YIELD: About 1-1/2 cups Thousand Island Dressing 2 cups mayonnaise ¼ cup chili sauce ¼ cup pickle relish In a bowl, combine all ingredients. Cover and refrigerate. YIELD: 2-1/2 cups Sun Jan 25 23:16:30 -0800 2009 4356727 208311 teric762 2 4361924 You guys are awesome! Tue Jan 27 09:25:14 -0800 2009 4357665 189528 Whosyerkitty 2 4374547 This is similar to the 1000 Island dressing my mom always made when we were kids. Except she sliced up stuffed green olives instead of the pickle relish. It's still my favorite 1000 Island dressing. Fri Jan 30 19:15:57 -0800 2009 4357665 168697 Leepa 1 4362837 Start by chopping up some garlic - I use several cloves, but one or two is probably enough for most people. Then mash the chopped garlic with salt, with the back of the knife, until it's a smooth paste. Put it into a cup with some olive oil. Add balsamic vinegar and lemon juice - freshly squeezed, please. No, no measurements, but use the old saying that you should be a spendthrift with the oil, a miser with the vinegar (which also applies to the lemon). Soy sauce - just a few drops, because you've already added salt. Fish sauce - again just a few drops, but this is the secret ingredient that you can't tell anybody about. Dijon mustard as an emulsifier. Pepper. Perhaps some fresh herbs. Whisk or blend together. Enjoy! Tue Jan 27 12:55:05 -0800 2009 4356727 98500 Bat Guano 1 4363224 Here is a Honey Mustard recipe I got from Pierre Franey that I really like. 2 egg yolks 3 tbs apple cider vinegar 3 tbs honey 3 tbs dijon mustard (I use Grey Poupon Country Style) 1/4 tsp salt 1/4 tsp pepper 1-1/2 cups oil whisk first 6 ingredients together, slowly whisk in oil. Also Feta Dressing MIx together 1/2 cup each mayo & buttermilk add diced garlic, dried oregano to taste, a splash of balsamic vinegar or lemon juice and lots of feta cheese This one is good on Spinach salad with bacon & egg Mix together 1/2 cup vegetable oil 1/3 cup ketchup 1/4 cup each apple cider vinegar & karo syrup. Add diced garlic & celery seed to taste You can adjust the vinegar & karo if you would like it tarter or sweeter Tue Jan 27 14:27:15 -0800 2009 4356727 218554 BeefeaterRocks 2 4363248 My house dressing: Sherry vinegar Olive oil Anchovies mashed up Thyme Shallots A little dijon mustard A bit of Worcestershire Salt and pepper Keeps really well in the fridge Oh, an interesting touch in a citrus vinaigrette is some vanilla bean. Always gets a: "What IS this salad dressing?" [in a good way] Tue Jan 27 14:33:44 -0800 2009 4363224 123801 zamorski 3 4363300 I have another Pierre Franey almost like your house. Uses garlic instead of shallots and no thyme, mustard or Worcestershire. I must give yours a try. Tue Jan 27 14:52:54 -0800 2009 4363248 218554 BeefeaterRocks 1 4363261 My 'family' dressing: vegetable oil lemon juice (or white balsamic or white wine vinegar) fresh herbs such as dill, parsley, chives s & p at least one garlic clove sour cream, full fat yogurt, or crème fraîche mix well. works best with green salads, cucumber & tomato. Tue Jan 27 14:38:31 -0800 2009 4356727 116513 linguafood 1 4363271 My Favourite that people always rave about is from Robert Carrier. Grind two large cloves of garlic and four coriander roots with two large pinches of salt and a pinch of dried chilli in a mortar and pestle . Add 2 tablespoons of lime juice, 4-6 tablespoons olive oil and 0.5-1 tablespoon of fish sauce. It is delightfully tangy. Tue Jan 27 14:43:37 -0800 2009 4356727 250628 Samuelinthekitchen 1 4363299 oil and vinegar or lemon i build in the bowl, much like janet's grandmother, although i do not wait for it to wilt. I like to toss on oil, salt pepper and TRUFFLE OIL!!!!! toss, and then a little lemon juice, although it is also quite nice w/out. i also make miso based dressings, and 1000 island when my 4 yr old wants to help Tue Jan 27 14:52:26 -0800 2009 4356727 135229 thew 1 4363416 How about a tahini dressing? This is really delicious...however, you may not have tahini sitting in your cupboard, I don't know...I use it for making hummus, so I like trying making other things with the tahini. This recipe calls for a spinach salad but this tahini vinaigrette is fab over any green salad: http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Grilled-Red-Onion-and-Tahini-Vinaigrette-2222 Tue Jan 27 15:34:33 -0800 2009 4356727 11983 Val 2 4363458 anyone have any recipes for a Cole Slaw Dressing thats NOT based on Mayonaise? All th esearches are just tarted up mayonaise. Thanx. Tue Jan 27 15:49:01 -0800 2009 4363416 46717 Danybear 3 4363609 Danybear, are you looking for a creamy white dressing only that is NOT mayo? Or can any dressing work? Behold Super Slaw from Epicurious...uses peanut butter as a base...I've made this about 3 times now for my sons...we like to add a little heat to it also with red pepper flakes...do as you please...this is really a great non-mayo slaw...however, if you are looking for a mayo substitute and it has to be white & creamy, there may be a yogurt-based dressing out there in chowhound land: http://www.epicurious.com/recipes/food/views/Super-Slaw-5606 Tue Jan 27 16:40:48 -0800 2009 4363458 11983 Val 4 4373597 Thanks, Val, that sounds delicious! I have a head of cabbage in the fridge that needs some attention. I think my fiancee is going to love this one. Fri Jan 30 13:04:49 -0800 2009 4363609 249691 EastBayShortcake 4 4674741 This is a very tasty dish. Mon May 11 16:22:48 -0700 2009 4363609 11995 pikawicca 4 4682688 Thanks Val, I've been wanting to try this for a while and finally did the other night - LOVE it!!!!! And that sauce I'm sure could be used as a marinade too?? maybe??? like a flank steak??? Thu May 14 05:53:32 -0700 2009 4363609 49588 lexpatti 4 4712326 val, thanks for that link to the "super slaw"! (edit: i may try it in my new "straw dog" concoction). http://chowhound.chow.com/topics/622386#4712357 also, wouldn't that tahini dressing for spinach salad be good with a few drops of toasted sesame oil, too? Mon May 25 04:43:13 -0700 2009 4363609 105717 alkapal 5 4712383 Yes! I'll bet it would really be excellent! Mon May 25 05:41:46 -0700 2009 4712326 11983 Val 3 4363642 I love this one that you make for chicken fajitas. I often make the coleslaw (use the pre-cut packaged coleslaw) with the dressing. It tastes great in the fajitas as well. http://www.epicurious.com/recipes/food/views/Chicken-Fajitas-with-Crunchy-Lime-Cabbage-and-Avocado-241618 Tue Jan 27 16:53:55 -0800 2009 4363458 173282 beggsy 3 4364811 jaques pepin has a wonderful cabbage salad with garlic and anchovies http://www.foodandwine.com/recipes/crunchy-cabbage-salad Wed Jan 28 06:12:05 -0800 2009 4363458 135229 thew 3 4669060 4 Tbsp peanut or canola oil Juice of two limes 1 Tbsp sriracha 1 head napa cabbage, finely chopped or shredded 1/4 cup toasted peanuts 1/2 cup shredded carrots 1/4 cup chopped cilantro Optional: sesame oil or soy sauce to taste Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days. Sat May 09 13:01:42 -0700 2009 4363458 64491 mickie44 3 4716801 My sister-in-law's mother-in-law makes a great light and healthy cole slaw. Shred a head of lettuce, add thinly sliced fresh green onions and freeze-dried chives. Add seasoned salt (like Lawry's) and freshly ground pepper to taste. Drizzle a small amount of light-flavored oil like canola over ingredients and squeeze in a good dose of fresh lemon juice. Sorry I can't really tell you amounts; we cook mostly by eye and by taste. Experiment with the ratios to get what you like. You want to barely coat the cabbage, not have a gloppy oily mess in the bottom of the bowl. A little finely diced avocado is a good addition to this salad too. Tue May 26 16:43:17 -0700 2009 4363458 264963 Carrollton Foodie 3 4783753 I take 2 TBL cider vinegar, 2 TBL honey, 2 TBL water, 1/4 cup EVOO & 1/2 of a fresh lemon, whisk together poor over your cabbage add some fresh mint on top makes it real refreshing. Thu Jun 18 06:01:41 -0700 2009 4363458 292331 Sand2kat 1 4363556 The big question: what's the star of your salad - the greens or the dressing? That makes a difference in the kind of dressing. My general guidelines: 1. Salt greens first (at least a healthy pinch of salt per serving 2. Be careful about overpowering EVOO (or nut/seed oil) - taste the powerful-tasting oil and adjust its presence against what it is dressing by, if needed, cutting it with a neutral oil by up to 50%. 3. Sherry vinegar, white wine and moscatel vinegars should not be neglected, nor should citrus juice (in the case of the last, they must be squeezed just before dressing for full effect). 4. Shallots improve many things. Macerating them in the acid before mixing with other dressing ingredients helps bring out their best side. Tue Jan 27 16:22:51 -0800 2009 4356727 13819 Karl S 1 4363910 Once you start making your own... so easy... it is very difficult to ever use store bought again. Here is my 'go-to' vinaigrette, which I think is pretty awesome. It is a great base for many things (some ideas below): Here is what you need to get to have on hand. I do this at least twice a week when I have salad. And you can make a large batch and keep it in the fridge for a week or so. Buy these things: - a mason jar with a screw top or some kind of smaller jar you can shake easily - Shallots - Garlic (you can easily buy garlic already peeled now..you just need to also have a Garlic Press) - A good quality olive oil, such as Colavita - Wine vinegars...red wine vinegar, champagne vinegar, sherry wine vinegar - lemons - course ground mustard (with seeds, I like 'La Favorite Course Ground Dijon' but there are lots of choices) - salt and pepper All of these things keep a while (the peeled garlic in the fridge, shallots out on the counter, lemons on the counter, mustard in the fridge, everything else in the cabinet) Here is what you do: Chop one half shallot pretty fine. Add the shallot and two garlic cloves, pressed, to the jar. Add a combo of red and champagne vinegar, about 1/4 cup total. Add some salt (a few good shakes) and let it sit 10 minutes. Add 1 cup olive oil, a spoonful of the mustard, the juice of half a lemon (just cut it in half and squeeze right into the jar, no worries about the seeds), lots of black pepper and more salt to taste. Put the top on and shake it up well. Voila! You can add to this: paprika thyme leaves (yum, I do this all the time) Any herbs, really, I like rosemary and thyme the best A couple of variations: To this, at the end, add some crumbled blue cheese for a blue cheese vinaigrette Also, you can make this, then add a few glugs of buttermilk, chives, thyme and some mayo to make a really good homemade vinaigrette ranch. Tue Jan 27 18:39:09 -0800 2009 4356727 10308 Tom P 1 4364327 For a great vinegar pour a little out of a bottle of plain white wine vinegar and push in a couple of garlic cloves and add a couple of sprigs of fresh tarragon (a teaspoon of dried works ok). After a week or two this will have infused to produce something that works really well with EVOO (you don't need much vinegar, I use 6:1, and proper mixing with a mini-whisk helps a lot), salt & pepper. The vinegar keeps forever, and we just make up a fresh bottle when the old one gets low. Tue Jan 27 21:00:31 -0800 2009 4356727 156990 Robin Joy 2 4365077 Ditto on that. I have two small bottle from some sauce I kept cleaned and use for my flavored vinegars. Also use rosemary too. Great flavor with vinegars. I use rice wine and balsamic too to make these. Wed Jan 28 07:30:38 -0800 2009 4364327 232829 kchurchill5 1 4365101 This is a favorite. Simple and has a sweetness to it. Most people can't tell why so sweet but it is great. No oil but does have sugar. I like to serve over Romaine with grilled veggies. Onion grape tomatoes and mushrooms. The dressing is ... 2 eggs 1/2 cup sugar 1/4 cup cider vinegar 1/4 cup water 1 teaspoon dried oregano Salt and pepper. Mix all together and cook on low in the micro for 1 minute. Mix or wisk and cook another minute on low. You don't want scrambled eggs so use low heat. This is a great simple warm dressing. Pretty much serve over your favorite salad. Wed Jan 28 07:35:58 -0800 2009 4356727 232829 kchurchill5 1 4366626 I got this from Tyler Florence and it's brilliant on any kind of green. Note: I cut his amount of sugar in half as I think he uses too much sugar in everything. MAPLE-BALSAMIC DRESSING: 1 small shallot, finely diced 1 teaspoon Dijon mustard 2 teaspoons balsamic vinegar 1/4 cup extra-virgin olive oil 1 teaspoons maple syrup (I used sugar free.) Kosher salt and freshly ground black pepper HERE'S WHAT HE SERVED IT ON: 1 head endive, separated leaves 2 hearts frisee, hand torn red lettuce 1 red pear, sliced 1/4 cup shaved Parmesan candied walnuts There are no words to describe how heavenly this is when nestled next to a wonderful piece of roast pork in the autumn! Wed Jan 28 13:35:12 -0800 2009 4356727 145206 SSqwerty 2 4366719 That is one to add. Wed Jan 28 13:53:50 -0800 2009 4366626 232829 kchurchill5 3 4366732 I am lovin' this. Keep 'em coming! Wed Jan 28 13:56:05 -0800 2009 4366719 189528 Whosyerkitty 2 4373525 How do you get sugar free maple syrup %-( Fri Jan 30 12:48:01 -0800 2009 4366626 218554 BeefeaterRocks 3 4373602 Yeah, I was wondering that too - sugar-free maple syrup??? Fri Jan 30 13:06:22 -0800 2009 4373525 35073 themags 3 4373638 I'm sure it wasn't real maple syrup, but rather that maple-flavored topping with artificial sweetener. Grade not withstanding, maple syrup is maple syrup is maple syrup. Fri Jan 30 13:13:04 -0800 2009 4373525 24468 chicgail 4 4373713 I have heard of sugar free, but ... not sure ... I use regular regardless. I'm sure the other is just flavored non sugar, lol. Fri Jan 30 13:28:08 -0800 2009 4373638 232829 kchurchill5 2 4374113 All southern cooks do! Fri Jan 30 15:30:24 -0800 2009 4366626 210452 dcdavis 1 4366861 Sorry I know it's crap but I love the "secret recipe" versions of Benihana ginger salad dressing! http://www.recipezaar.com/Benihana-Ginger-Salad-Dressing-1985 Wed Jan 28 14:25:27 -0800 2009 4356727 35073 themags 2 4784120 haven't tried the copycat recipe but I LOVE Benihana's ginger dressing Thu Jun 18 08:12:27 -0700 2009 4366861 183809 debz 1 4367435 My Mom couldn't cook to save her life, but every night with dinner she insisted on a salad, and wouldn't you know her dressing was incredible! 1/4 c olive oil 1/4 c. of an equal combination of red wine vinegar (or the vinegar in the pepperoncini bottle) and balsamic vinegar minced shallot or garlic dijon mustard A dash of worcestershire and any herbs you have on hand Add this to salt and peppered greens and enjoy. She usually but the dressing in the bowl first and then the salad on top, but either way it's wonderful! Wed Jan 28 17:25:48 -0800 2009 4356727 44143 rachel12 1 4371877 I haven't used a bottled dressing in years. Here are the basics: The ratio is one part vinegar (or other acid) to three parts oil. That is very convenient because it breaks down to one teaspoon to one tablespoon. The acid can be any vinegar (rice, balsamic, wine vinegar, lemon juice, etc.). The oil is most often a good extra virgin olive oil, but it might be or include grapeseed or canola (if I want to minimize its flavor) or sesame, walnut or mayo. Add mustard (dijon, yellow or any flavor) for pungency and to stabilize the mixture. Usually I mix it in the bowl before adding salad ingredients. Here's my most common method: rub bowl with cut garlic sprinkle with salt add oil add vinegar add mustard add other components (e.g. cheese, anchovy, seasonings, etc.) Mix with salad tosser Place salad tossers in bottom of bowl in crossed position to keep salad ingredients from resting in dressing -- if you don't plan to toss and serve immediately Add greens and other salad ingredients Toss and serve My salad is one of my most requested additions to potluck style meals and the whole process takes about 2 minutes. It's way cheaper and way better than ANY bottled dressing I've ever had. Occasionally I make dressing in jar or bowl ahead of time, especially if I'm traveling with the salad before it gets served. Fri Jan 30 01:15:07 -0800 2009 4356727 24468 chicgail 1 4371993 One favorite ... 1 shallot diced, 1/2 cup olive oil, 1/4 cup red pepper flakes, 2 tablespoons lemon juice, 1/2 teaspoon garlic minced, 1/2 teaspoon each oregano and parsley, 1/2 teaspoon dijon, 1 teaspoon white wine vinegar. Sautee onion and garlic in olive oil until soft, 3 minutes or so. add everything else and cook just another minute or 2. Serve warm over mix of spring greens and a mix of heirloom tomatoes and mushrooms. Fri Jan 30 05:02:23 -0800 2009 4356727 232829 kchurchill5 1 4372226 I've been trying to figure out how to make the Italian vinaigrette that some mom and pop Italian restaurants serve. I think it's tomato based but not creamy like the one beggsy gave. Anyone have any ideas on this one? Fri Jan 30 06:46:54 -0800 2009 4356727 171481 alreynolds 2 4372542 I have one with a tomato base ... actually I use V-8 It is pretty easy. Home is a couple of hours and will look it up for you. Really simple and tasty. Fri Jan 30 08:23:19 -0800 2009 4372226 232829 kchurchill5 1 4372384 Coarse grain mustard, honey, olive oil, red wine vinegar, fresh chopped tarragon, salt, pepper. Easy and good. Fri Jan 30 07:36:05 -0800 2009 4356727 261298 eag4 1 4372485 For years I've been making this "Yurt Dressing". I call it that because I skied to The Yurt at Solitude Ski Resort for dinner once and the chef made this. I liked it so much he told me the simple recipe... Equal parts of the following four ingredients: -- Oil (not olive, something with light flavor like canola) -- Balsamic Vinegar -- Maple Syrup -- Soy Sauce Fri Jan 30 08:04:36 -0800 2009 4356727 256623 LifeOfSpice 2 4674683 This is a keeper! It's so easy and better than anything one could buy in a store. I used agave nectar instead of maple syrup. Mon May 11 16:04:37 -0700 2009 4372485 64491 mickie44 1 4372562 Here's my 1 minute dressing we have been scarfing on for weeks: 3 parts roasted walnut oil 1 part red wine vinegar 2 parts whole grain dijon mustard salt and pepper I just whisk all the ingredients in the bottom of the salad bowl, add baby greens and toss. I really love the little pops the whole grain mustard adds! Fri Jan 30 08:27:09 -0800 2009 4356727 258021 tiramasue 1 4373604 As a simple alternative to a VINAIGRETTE dressing, I use oil, lemon juice, garlic & cumin. It's a standard in Mid East cuisine. Fri Jan 30 13:06:31 -0800 2009 4356727 32941 Rmis32 2 4373876 This is one of my standards, except I use lime juice instead of lemon and throw in a whack of chopped cilantro. I'm a cumin freak, so I literally can't stop eating this - it takes enormous willpower to not actually lick the salad bowl when I'm done. :) Fri Jan 30 14:14:52 -0800 2009 4373604 139230 Wahooty 3 4373995 Not a salad dressing, but if you like cumin, you might like Okra, tomato sauce, chicken chunks, cumin & lemon juice. Just simmer until chicken & okra are tender. Serve over rice. Fri Jan 30 14:49:49 -0800 2009 4373876 32941 Rmis32 1 4374174 Simple and classic French vinaigrette from years living in Francophone African - measurements can obviously vary according to taste: 3 TBL oil (I use evoo) 1 tsp vinegar* 1tsp good dijon (not grey poupon!) pinch salt and fresh pepper small garlic clove minced (I like to add this right before mixing/serving since to me the garlic must be fresh and does not last) emulsify. * most vinegars work. Some of my favs are champagne vinegar and rice wine vinegar. I ate this every day growing up and still eat it almost every night. Can never get sick of it and reminds me of home! Fri Jan 30 15:51:49 -0800 2009 4356727 14792 salmon 1 4374296 I make a variety of a classic Green Goddess.. love fresh basil! Plain yogurt or sour cream, mayonnaise, fresh basil, parsley, mint, green onion, garlic, anchovy, red wine vinegar.. you can play around with this one and adjust amounts to your taste. Fri Jan 30 16:55:40 -0800 2009 4356727 249691 EastBayShortcake 1 4374487 Yes - here's mine...so easy a 5 year old can make it: http://motherskitchen.blogspot.com/2006/08/salad-dressing.html Fri Jan 30 18:48:10 -0800 2009 4356727 49051 momskitchen 1 4380893 This is our "house" dressing - fresh lemon juice honey shallots walnut oil (i usually use a combo of walnut oil and extra virgin olive oil) s&p It's especially tasty on baby arugula with some toasted walnuts or pecans and crumbled blue cheese. Mon Feb 02 12:40:50 -0800 2009 4356727 224952 nadette 1 4669086 I have probably 8 go to's. A balsamic, a lemon vinaigrette. A sweet citrus, a creamy balsamic, a spicy chili type of buttermilk, a salsa sour cream dressing, a very tangy lime vinaigrette with chilis, and my egg dressing. All different but all unique. Just depends what I have on the salad Sat May 09 13:18:00 -0700 2009 4356727 232829 kchurchill5 1 4669101 I really like this Caesar salad dressing. No need to do it "finger" style, just dress romaine as you would normally... http://www.epicurious.com/recipes/food/views/Finger-Caesar-Salads-106196 No raw eggs, so it's easy to make and keep on hand for a bit... Sat May 09 13:23:47 -0700 2009 4356727 19782 Full tummy 2 4786203 We also have a great no-egg Family Caesar recipe that is absolutely delicous to eat on EVERYTHING!! This is from Nancy Sr.’s sister, JoAnn Leasure, who is a gourmet cook in her own right. This dressing is good on just about everything, and can be addictive! Makes approx. 2 cups 1 can anchovies, in oil Juice of 1 -2 lemons Generous dash of Worcestershire Tbsp of red wine vinegar or Dijon* 5 – 6 peeled garlic cloves Several grinds of fresh black pepper Using food processor, combine all ingredients until combined. Add ½ cup extra virgin olive oil in a stream and blend well. Keeps about 4-5 days covered in refrigerator. *The vinegar and Dijon are not always necessary; taste before adding. I have never used a raw egg, but she says you can for consistency, if desired. We also love this one on grilled romaine or cold iceberg wedges, adapted from Fine Cooking Mag: Blue Cheese Dressing Yields 2 cups 1 cup mayonnaise ½ cup sour cream ¼ cup whole milk; more as needed 6 oz. crumbled blue cheese 1 ½ Tbs. finely grated shallot 1 clove finely grated garlic 1 Tbs. fresh lemon juice ½ tsp. kosher salt 1/8 tsp. freshly ground black pepper In a medium bowl, stir together the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk. It is hands down, the freshest blue cheese dressing I've had, just love it! Thu Jun 18 19:48:55 -0700 2009 4669101 90755 Phurstluv 3 4788450 Your blue cheese dressing is almost identical to the one my mom (90 years old now) has been making for years. It was my favorite dressing (tied with her homemade 1000 Island) when I was a kid. If you can get Rogue Creamery's Smoky Blue Cheese, try it with that sometime. It just takes it one level further. Yummy. Fri Jun 19 14:24:43 -0700 2009 4786203 168697 Leepa 4 4900750 God Bless her!! Love that blue cheese recipe, so fresh tasting, I rarely buy it commerical anymore. What's Rogue Creamery's ? Is it on the West coast? Wed Jul 29 11:32:01 -0700 2009 4788450 90755 Phurstluv 5 4901420 Yes. It's in Oregon, though I can get their cheese here at the more upper end groceries here in NC. http://www.roguecreamery.com/product.asp?specific=120 Wed Jul 29 14:54:57 -0700 2009 4900750 168697 Leepa 1 4669352 Made this the other day to use up some leftovers in the fridge, and it's definitely a repeat! I had about 1 cup of plain lowfat yogurt in the bottom of a large carton. I threw in: juice of 1/2 a lemon 2 scallions 1/2 an avocado small clove of garlic salt and pepper and used a stick blender to create a beautiful, creamy, pale green dressing right in the container. It maintains its color for 2-3 days....next time, I'll probably throw in some fresh parsley or basil, but I'd eat it again as is. :) Sat May 09 15:32:53 -0700 2009 4356727 67581 4Snisl 1 4674873 Mayfair Dressing from the Mayfair Hotel in St. Louis (I think....) Do a search on recipezaar. Sort'a like a caesar dressing but different. I blanch the onion and celery for longer than they suggest. Damn good dressing. adam Mon May 11 17:09:14 -0700 2009 4356727 154787 adamshoe 1 4675326 When I am cooking a rich or complex meal for guests, I serve a simple green salad which my guests love! (Of course many of them are used to getting some kind of bottled dressing with who-knows-what chemical additives.) I picked this method up in Rome many years ago, watching the waiter prepare salad at our table, and have done it ever since. I just dump the prepared greens in the bowl, sprinkle course sea salt over all, pour a big "O" of EVOO around the bowl, crossed with an "X" of olive oil, then a small "O" and "X" of vinegar (usually supermarket balsamic) and then add the other ingredients and toss. The other ingredients usually are just some julienne red bell, cucumber, red onion rings, tomatoes. It is just amazing that people go "wow" about such a simple thing. Of course, I make other dressings too, but this is my method for a simple green salad. It takes about 2 minutes. (Note: the waiter in Rome put the salt into a big spoon with vinegar to dissolve before he put it on the salad. It isn't necessary.) Mon May 11 19:34:51 -0700 2009 4356727 98904 MazDee 2 4675413 I agree, that is wonderful. I sometimes will add just a little dijon and mix ahead and then drizzle, but your method is perfect and great. People forget simpler is sometimes and more often soooo much better. I add fresh basil and thyme with fresh lemon wedges, arugula and romaine mix, a simple onion and cucumber and some roasted red peppers and the dressing is the same, balsamic and evoo, s/p Classic and so simple. Mon May 11 20:05:33 -0700 2009 4675326 232829 kchurchill5 2 4675981 Very similar to mine, but I have a different order. I rub the bowl with fresh cut garlic, sprinkle it with salt, then add the EVOO and vinegar (not always balsamic), a little mustard to keep it stable and mix it up right in the bowl. I add the lettuce & other salad ingredients, toss and eat. I do love your X and O pattern. Great for tableside service. It is every bit as fast and easy as all that nasty bottled dressing and much better tasting. Tue May 12 05:54:37 -0700 2009 4675326 24468 chicgail 1 4675985 My method is extremely simple, but delicious. Rub your salad bowl with a piece of garlic. Put in your lettuce and toss with enough olive oil to make sure that each leaf is nicely dressed. Sprinkle coarse salt over the salad and toss throughly. Add a splash of red wine vinegar and toss. Taste the salad. If I need more vinegar, I sometimes will drizzle in a little balsamic and sometimes I just add more red wine vinegar. I happen to like salads that are slightly more acidic. When I make an arugula salad, I follow the same method except I use lemon instead of vinegar. Here is the key thing for me: make sure that the salad is well-tossed with the oil BEFORE salting. I know that some posters here salt first, but I like my salad crisp and not wilted, and I find that adding salt first bruises and wilts the lettuce. That's fine if you like a wilted salad, but I find those to be a bit slimy, so it's a matter of taste. Also, go slowly with the vinegar. It's always possible to add more, but impossible to take it away. Tue May 12 05:56:55 -0700 2009 4356727 34558 roxlet 1 4676121 A favorite is using Nakamo Rice Wine Vinegar Oregano and Basil. I add s/p and just a little dijon and nothing more. A great simple quick dressing, low low calories and light. One of my favorite things to do is to use crunched up croutons. I few weeks ago I forgot to freeze one of my baguettes so just a little work and I have 1 large baggie of croutons. I love to crunch them up in my salad rather than whole in a salad. Makes a nice texture and love it in salads. Tue May 12 06:49:58 -0700 2009 4356727 232829 kchurchill5 1 4715298 My house dressing is shallots, dijon mustard, lemon juice, one egg yolk, salt pepper, drizzle in olive oil and serve. I know people may say no way to the egg yolk but it gives it a nice creaminess and richness. Tue May 26 09:16:07 -0700 2009 4356727 158016 cassoulady 1 4783965 my in-a-pinch quick recipe EVOO Rice wine vinegar (seasoned or not) white wine vinegar 1/4 tsp cayenne 1/2 tsp cumin 1 tsp kosher salt The spice measurements above are rough - I want a little bite but nothing big. I use about 2 to 1 rice wine vinegar and white wine vinegar (the rice wine vinegar alone can be a little too sweet for me) and then enough EVOO (if you have a garlic flavored one, all the better!) to give it dressing consistency. This is my go-to when I just need a salad dressed quickly. If you're getting weary of balsamic vinagrettes, try different flavored balsamics. I have a specialty shop near me that specializes in oils & vinegars and I could eat their apple balsamic in a salad everyday of my life and be happy. Mix it with walnut oil instead of EVOO and it's really something special! Thu Jun 18 07:31:57 -0700 2009 4356727 183809 debz 1 4786758 Our house salad dressing is miso, olive oil, and rice wine vinegar. We are addicted. So easy and rich with umami. Fri Jun 19 04:58:48 -0700 2009 4356727 11720 Yukari 1 4900742 Ok, I've been using a garlic trick that I'm finding really helpful for making fresh dressings. Which is a classic viniagrette but with more equal parts of acid to oil for a lighter version. I like cider vinegar with a canola oil, a little sweetener (splenda for me, but use whatever you groove to) and for an emulsifier, I use deli style brown mustard, just a tsp. french style, fines herbes, italianesqu - I go with the italian blend whatever I have handy and some good sea salt or kosher salt. I wlways use the blender, add the acid, herbs, salt, pepper, and mustard. The spin up the blender and slowly pour the oil in a steady thin stream. Stop a second or two after you run out of oil. Creamy viniagrette that won't break in the fridge. Use immediately if you used fresh herbs or let sit a day or two in fridge for a better blended flavor. Ok, garlic trick which seems to be working very well for me: Buy one or more large head of garlic. Assemble your prep: scrupulously clean screw top glass jar, I use some small or medium mason jars Nice plain, but not necessarily high quality olive oil plastic gloves cutting board paring knife garlic press or whatever you need to prep your garlic how you usually use it means to label your jar enough time to work from start to finish OK, put on your gloves and start peeling your garlic, get all the cloves peeled. Discard any that aren't perfectly fresh, firm and beautiful. Wash your garlic cloves well, you don't want anything from the outside to end up as part of the inside. Use good food safety principles here, no touching your hair, face, eyes or nose, don't answer the phone, don't eat, don't smoke or 'nutin' unless you remove your gloves handwash and then reglove with a fresh pair. Now, prepare your garlic how you usually want it. I always use my garlic press so I start pressing garlic, one after the other right into the glass jar. If you use sliced, or minced or smashed with a piece of marble sample, do whatever works for you. Be sure that as you add the garlic to the jar you do not tamp or press down on the garlic. Just loosly fill the jar. Go until you run out of garlic or you get to within 1 to 1/2 inch of the top of the jar. I've found a good size head of garlic will just fill an 8 oz wide neck mason jar. Remove gloves. Now, pour in your olive oil. Gently tap the jar on your table to eliminate air bubbles and to make sure the oil completely surrounds the garlic. Close the jar and label with the date and that it's garlic and xxx oil. if you want, add herbs and spices or whatever but I keep this simple, garlic & oil. Now, you could probably just refrigerate this without any problem and if you use a lot of garlic, that will work for you. Me, not so much so I pop it in the freezer. When I need it, I pull out my jar, a clean teaspoon and run the spoon under the hot tap to warm. Take a good size spoon of the garlic and oil. Hey presto 1 tsp = about 1 clove. Go forth and cook. If you intend to use this garlic for uncooked preps, like salad dressing, then you have got to be religious about food safety and hygiene. There won't be any additional cooking to make things all better. However, virtually all traditional garlic sautee techniques will get your garlic and oil to a safe temp. Wed Jul 29 11:30:10 -0700 2009 4356727 1092553 aggiecat 2 4900828 Oil infused with fresh ingredients (such as garlic) is only safe for 1 week under refrigeration. After that, the danger of botulism starts to rise. Wed Jul 29 11:53:11 -0700 2009 4900742 11995 pikawicca 3 4900918 I was going to say something....but didn't know how long it would last! Wed Jul 29 12:18:36 -0700 2009 4900828 90755 Phurstluv 2 4901605 botulism by-products are not destroyed by heat, to the best of my knowledge -- and we've had several discussions on threads here on chowhound with very learned posters who have educated me about the science of botulism, anaerobic environments and food safety regarding garlic in oil. in the end i've concluded that, unless i'm using the garlic in oil for that meal (assuming it's not made with a healthy dose of vinegar), i don't make it in advance. (and i'm not typically a nervous nelly about these matters). Wed Jul 29 16:15:29 -0700 2009 4900742 105717 alkapal 3 4901615 Agreed, alkapal, I only make it fresh for that particular meal, and do not try to save it unless I make a vinaigrette out of it. Plus, the garlic cloves are good to add to anything when you're making pasta & sauce. Wed Jul 29 16:21:26 -0700 2009 4901605 90755 Phurstluv 1 5030541 This is a GREAT recipe from Ina Garten. It has become our absolute favorite. My husband surprised me one evening with a beautiful dinner and this was the dressing that he used on the salad. I literally licked the bowl clean afterwards. I don't remember the others parts of that dinner but the salad dressing is now a permanent part of our household. CREAMY VINAIGRETTE 1/2 cup good olive oil 1 Tbl. red wine vinegar 1/2 tsp. Dijon mustard 1/4 tsp. honey (I actually use just a tad more, not quite 1/2 tsp.) 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper (I use Lawry's seasoned pepper) 1 Tbl. minced shallot In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified. Voila! (I've also put all the ingredients in the blender and mixed it that way. That works great too.) I always make extra and put it in a jar in the refrigerator to have at my fingertips. It's even better after a couple of hours or a few days. It's delicious on everything! Seriously! Mon Sep 14 22:10:01 -0700 2009 4356727 233553 schmoopy 1 5084623 I've recently discovered Annie's Woodstock dressing, and man, is that stuff good. No way am I paying $4 for a little bottle, though. I found this knockoff recipe, which seems pretty right on. I'm going to try it tomorrow. This really is a fantastic dressing, for those who haven't tried it. Don't be put off by the "crunchiness" of the ingredients. It's got great creaminess and nuttiness from the tahini, acid from the tomatoes,and the nutritional yeast adds that great, savory umami kick. http://leadenhallshire.blogspot.com/2007/05/mamas-recipe-fakes-annies-woodstock.html Tue Oct 06 23:43:31 -0700 2009 4356727 17737 Hunicsz 2 5084723 Thanks for that recipe link! Looks different and good! Kind of a lot of oils going on in there, canola, evoo AND tahini...but I'll play and try it this weekend. Wed Oct 07 03:57:30 -0700 2009 5084623 11983 Val