ISO recipes for salad dressings
We have never learned to make our own salad dressings (other than vignarettes) since it made no sense to do it if you lived in Dallas. The Celebration Restaurant made the most wonderful "creamy dressings" and offered them for sale at very reasonable prices. We have happily feasted on them for years, but no more now that we live in Santa Rosa.
So, would most appreciate a 1000 Island recipe, and a Ranch recipe, and any other favorites that you might wish to offer up. The one Celebration Restaurant recipe that I fear we will never be able to duplicate is their Creamy Cucumber. Somehow they combined cucumber with Mayo and, I'm guessing, a little yogurt, into a smooth, creamy dressing that has a restrained cucumber flavor, and it is to die for.
That is out predicament, hope some of you can help us get back on track with our salads. THANKS.
Burger King Ken's Creamy Apple Cider Vinaigrette Copycat
1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar
Add ingredients to a small mixing bowl. Mix well.
Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc.
Makes about 1 cup.
Chicken, Apple & Cranberry Salad
1 bag spring mix salad greens
1 red apple, cored, cut in half and then sliced
2 pieces grilled chicken breasts, chopped
1/4 cup dried cranberries
1/8 cup crumbled blue cheese
Divide the salad greens among 4 salad plates.
Top each salad with the apple slices, dried cranberries and crumbled blue cheese.
Serve with creamy apple cider vinaigrette
Well, anybody who has moved to my home town deserves an answer. I grew up in Santa Rosa.
My favorite salad dressing is a creamy vinaigrette. You simply make the classic vinaigrette using white wine vinegar, Dijon mustard, Herbs de Provence, S & P and, of course, very good olive oil.
Once you have made & thoroughly blended the dressing add roughly 1/3 by volume of full cream to the vinaigrette. Adjusting the proportion of cream will adjust the sharpness of the dressing.
This makes a great all purpose dressing. I particularly like it on a Cobb Salad.
I really like this buttermilk garlic dressing: http://www.food.com/recipe/the-realto... I temper the raw galic in the vinegar for a few minutes before mixing everything else in. You could certainly crumble in some blue cheese if that appealed.
I make a 1000 Island-ish dressing using mayo, tomato paste (you could use ketchup but it's too sweet for me), well-drained dill relish and a squirt of sriracha for spice.
Here you go, many have come before you with such a question and received excellent results from the CH community:
http://chowhound.chow.com/topics/851556 (thousand island recipes)
In addition to responses you receive on this question, you will likely find lots of good suggestions in the threads above.
You're quite welcome. And if you like Caesar salads,you'' want to try this dressing I recently made: "Jar of Ceasar" which I found on serious eats, and love. In fact, I've had a Caesar salad just about every day since I first made the dressing on Friday (alas, spouse despises anchovies, so he gets a different salad!):
Homemade Salad Dressing that replicates a dressing that was served at Piccolo's in Los Angeles that is sadly gone.
1/2 egg, beaten
1 1/2 Tb. Mayonnaise
1 1/2 Tsp. Salt
3/4 Tsp. freshly ground pepper
1 1/2 Tb. Worcestershire sauce
Dash of Cayenne pepper
1 cup + 2 T vegetable oil
¼ cup red wine vinegar
1 ½ T Yellow Mustard
2 T sour cream
Whisk the first six ingredients to completely blend. Dribble in, (while whisking), 1 cup plus 2 Tb. Vegetable oil. Similar to making a homemade Mayonnaise, this mixture will emulsify and thicken. As the mixture thickens, you can add the oil in more of a stream.
To the above emulsified mixture, gently whisk in 1/4 cup of red wine vinegar, 1 1/2 Tb. French's mustard, and 3 Tb. Sour Cream
Great on a wedge with shaved Parmesan