Have we ever talked about salad dressing?

DD · 07-29-2011, 07:52 PM

I wanna talk about it now (or again).

I must have 15 bottles in my fridge. Can't say that I love any of it. I'm really too lazy to make it myself these days and frankly, I'm tired of the same old balsamic. The only SD that I really love is blue cheese--with big hunks of BC. Unfortunately, it's not wise to eat BC on a regular basis. Maybe I'm not wild about SD because I really don't love vegetables that much even though I force myself to eat them. Folks, I think I'm in a food funk. Help.

**beachmouse** · 07-29-2011, 10:17 PM

Ranch dressing works well as an alternative to mayo in tuna salad, IMO.

**iwishiwasthere** · 07-30-2011, 07:43 AM

I like a good greek style dressing, but I cannot find better than blue cheese. I will die a happy girl!

**pgurney** · 07-30-2011, 07:45 AM

Mix some spicy mustard in with that balsamic. Yum. :)

DD · 07-30-2011, 11:04 AM

Originally Posted by beachmouse

Ranch dressing works well as an alternative to mayo in tuna salad, IMO.

I like this idea. A good way to use up the 4 bottles I have in the fridge. All opened. WTP's up with that?

Originally Posted by iwishiwasthere

I like a good greek style dressing, but I cannot find better than blue cheese. I will die a happy girl!

I wish I had a big hunk of BC right now....with some pears and wine.

Originally Posted by pgurney

Mix some spicy mustard in with that balsamic. Yum. :)

I like this idea. Will try and get back to ya.

**Beach Runner** · 07-30-2011, 07:41 PM

The homemade dressing I always keep in the fridge is my classic vinaigrette:

1/4 cup tarragon vinegar
1/2 cup EVOO
1/4 cup vegetable oil
1/2 teaspoon garlic salt
1/2 teaspoon medium-grind black pepper
1/8 teaspoon sugar
1 teaspoon Dijon mustard
Place all ingredients in a jar and shake well.

For salads with fruit in them (like watermelon and red onions over mixed green lettuce), I substitute balsamic vinegar.

In the summer I make Ina Garten's lemon vinaigrette which is basically EVOO, lemon juice, garlic salt, and ground pepper.

I also keep a jar of Naturally Fresh Lite Peppercorn Ranch in the fridge for using as a dip for veggies or as a salad dressing when too lazy to make my own.

DD · 07-30-2011, 07:44 PM

Ok BR, I will make some dressing.

Thanks!

**ameliaj** · 07-31-2011, 07:09 AM

What!!? You only have 15 jars. You need to fill up at least 2 fridge door shelves with half-empty salad dressing bottles. Otherwise it will make your fridge unbalanced and the door wont shut properly;)

DD · 07-31-2011, 07:35 AM

Originally Posted by ameliaj

What!!? You only have 15 jars. You need to fill up at least 2 fridge door shelves with half-empty salad dressing bottles. Otherwise it will make your fridge unbalanced and the door wont shut properly;)

LOL Amelia!!! I just counted and I only have 13 bottles. I do however have a whole door full of other condiments, salsas and butter. I think the butter balances everything out.

**Iris** · 08-01-2011, 06:22 PM

In a blender add:

1 small sweet onion (in chuncks)
3 to 4 T of red wine vinegar
1 t dry mustard
1/4 C sugar
A few grinds of fresh black pepper
A couple of pinches of kosher salt

After pureed, add 1/3 C light olive oil

(If you like it tarter, add more red wine vinegar(a pinch more sugar for sweeter)

This makes iceberg and tomatoes taste pretty good.

It lasts about 10 days in fridge.

And yes, I have all of those opened SD bottles also, and mine aren't very good either.

DD · 08-01-2011, 06:24 PM

Thanks Iris. Will try this too. I feel like I do have to take advantage of the good tomatoes right now. I might not be wild about all veg, but I luuuuuuuv me some good summer tomatoes.

**Teresa** · 08-01-2011, 09:54 PM

I'm with you DD - don't really like eating raw veggies or salads but if I take the time to make a beautiful salad I do enjoy it, and especially with a home made simple dressing. I can easily go with olive oil and wine vinegar, salt and pepper. But, my favorite to whip up:

whole clove garlic chopped in small processor with 1/2 tsp or so seasalt. then add 3/4 c olive oil, 3-4 tbsp wine or balsamic vinegar (I like white), honey mustard (about a tbsp), tsp sugar, salt, pepper. splash of water, mix well in processor.

I do not like bottled dressings but we do keep blue cheese in the fridge for the blue cheese lover of the house (not me). Gorgonzola... that's a whole different story - bring it on! but, on my pasta. maybe crumbled up on the salad!

DD · 08-01-2011, 10:13 PM

I think I'll spend this weekend whipping some of these up.

Gorgonzola on pasta......heaven, sheer heaven.

**MonicaQA** · 08-01-2011, 11:51 PM

I like this simple recipe:

6 oz. of Gorgonzola crumbles
1/3 cup red wine vinegar (good quality)
3/4 cup of extra virgin olive oil
salt optional

Mix together & serve!

DD · 08-02-2011, 06:50 AM

It's all about the gorgonzola!!!

**librarian** · 08-02-2011, 12:30 PM

i've gotten on a kick of mustard vinigrette:
1 teaspoon grey poupon Dijon mustard
1 teaspoon fresh lemon juice
1+ teaspoon extra virgin olive oil
pinch of salt, pepper
mix mustard, salt and lemon juice together then blend in olive oil until creamy
add pepper to taste and add more oil, lemon etc to taste-i put this in "snack size" ziplocks and carry with me for dressing to avoid the bad-for-me stuff. you can make on a much larger scale too.

DD · 08-02-2011, 08:36 PM

Thanks librarian!!!

**SneakyPete** · 08-06-2011, 06:11 PM

This is my fav. It's creamy enough for the ranch folks and tangy enough for the vinaigrette folks, and you can just shake it in a jar and store it in the fridge. You really don't even need to measure, just eye it and taste as you go along.

½ cup mayonnaise (not the fat-free stuff)
1/4 cup champagne vinegar or white wine vinegar
2 Tbsp whole grain dijon mustard
2 Tbsp smooth dijon mustard
3 Tbsp honey
½ tsp herbes de Provence, crushed a bit in the palm of your hand
1 tsp capers, rinsed and chopped (optional)
Kosher or sea salt and pepper to taste. Start with a generous pinch of each.

Mix everything together in a one pint jar that has a tight-fitting lid. Shake vigorously to combine. Taste and adjust the sweetness or acidity and seasoning to your preference. Store in the refrigerator.

DD · 08-06-2011, 09:39 PM

Thanks SP!

**Mango** · 08-07-2011, 02:30 AM

What's wrong with eating blue cheese on a regular basis?? It's good for you. The blue part is a probiotic, which is good for your digestive health.

Just discovered blue cheese on bread atop a fig swizzled with honey. Thought I had died and gone to heaven.

DD · 08-07-2011, 07:43 AM

Yep, I agree Mangy. It's a little on the high fat side though. But you're right, if I ate it every day from now on, I would be a happy girl.
And yes, you're right too about the BC, honey & fig. It IS heaven!

**Carol G** · 08-07-2011, 02:02 PM

Yum, these all sound delish! I never thought my mouth would water at the thought of SALAD!

DD · 08-07-2011, 02:05 PM

Carol, I'm thinking I'm just gonna skip the salad and just drink the dressings.

**tistheseason** · 08-07-2011, 06:45 PM

The problem with salad dressings is that they expire before I can use them up. I've resorted to making a quick Jamie Oliver dressing:

Olive oil, lemon juice, garlic, salt, pepper.

He has several variations -- such as throwing in some whole grain mustard. Only takes a minute and I always have the ingredients on hand!

DD · 08-07-2011, 06:53 PM

Me too, tis. I like this combo as well. I think y'all have convinced me just to dump those bottles and make it up...even if I'm feeling lazy.

**MonicaQA** · 08-07-2011, 10:37 PM

Originally Posted by Mango

What's wrong with eating blue cheese on a regular basis?? It's good for you. The blue part is a probiotic, which is good for your digestive health.

Just discovered blue cheese on bread atop a fig swizzled with honey. Thought I had died and gone to heaven.

Mango, I LOVE this! I make little crostinis topped with fig preserves & crumbled Gorgonzola & drizzle it with honey for hors d'oeuvres at Christmas & they are ALWAYS a hit! Of course, it's hard not to eat them while I'm making them!

**Allifunn** · 08-08-2011, 07:00 PM

My favorite is
1/2 cup real lemon juice (bottled)
1/2 cup white wine vinegar
1/4 cup sugar
lemon zest (optional)
salt & pepper to taste
Mix all this in a blender on high, slowly add 2 cups extra virgin olive oil while the blender is still going, on medium. Allow to blend for a while. This keeps in a cool place for a week or so...you can also keep it in the frig, but the oil congeals.

DD · 08-08-2011, 07:10 PM

Sounds tangy!!! Thanks, honey!

**Allifunn** · 08-08-2011, 07:24 PM

The sugar mellows it a bit..it is great on everything!! I also marinate chicken and shrimp in it before cooking (grill or saute')

DD · 08-08-2011, 07:50 PM

It's on the list!!! I'm done with chicken pretty much, but I'll give it a whirl on shrimp....soon!!
xoxo

**Alicia Leonard** · 08-08-2011, 08:25 PM

I love plain old real buttermilk ranch. But it has to be the mix with real buttermilk and or sour cream. I order a chicken salad from Murray's once a week because they make it fresh. I'm with you on the chicken. This is the only way I eat it anymore.

DD · 08-08-2011, 08:31 PM

I do like a good chicken salad, but lately I just can't stand the thought of one more salad with grilled chicken. Done.

**Alicia Leonard** · 08-08-2011, 09:30 PM

Originally Posted by DD

I do like a good chicken salad, but lately I just can't stand the thought of one more salad with grilled chicken. Done.

I left half of it. Nothing wrong with it, just ate everything else. I've got to figure out how to stop hating on chicken.

DD · 08-08-2011, 09:34 PM

I don't even care that I hate it.

Give me some beef (but only a little) or shrimp any day.

**Teresa** · 08-09-2011, 07:13 PM

Originally Posted by tistheseason

The problem with salad dressings is that they expire before I can use them up. I've resorted to making a quick Jamie Oliver dressing:

Olive oil, lemon juice, garlic, salt, pepper.

He has several variations -- such as throwing in some whole grain mustard. Only takes a minute and I always have the ingredients on hand!

I adore Jamie Oliver recipes. and this dressing is about the best. I was going to mention his wonderful roast chicken.... but see DD above! hahahaha.

DD · 08-09-2011, 07:56 PM

Originally Posted by Teresa

I adore Jamie Oliver recipes. and this dressing is about the best. I was going to mention his wonderful roast chicken.... but see DD above! hahahaha.

If it's a roasted chicken with bones...well, you know.

**Beach Runner** · 08-09-2011, 08:06 PM

Originally Posted by tistheseason

The problem with salad dressings is that they expire before I can use them up. I've resorted to making a quick Jamie Oliver dressing:

Olive oil, lemon juice, garlic, salt, pepper.

He has several variations -- such as throwing in some whole grain mustard. Only takes a minute and I always have the ingredients on hand!

That's why I use vinegar instead of lemon juice in my usual vinaigrette. It has a longer shelf life. But I prefer the taste of lemon juice, so when I use that, I just make enough for one or two days.

**Alicia Leonard** · 08-09-2011, 09:16 PM

Originally Posted by DD

If it's a roasted chicken with bones...well, you know.

Yep. Can't do it. I never knew another person had my same distaste for chicken on the bone.

DD · 08-09-2011, 09:22 PM

Originally Posted by Alicia Leonard

Yep. Can't do it. I never knew another person had my same distaste for chicken on the bone.

Oh honey! You don't even know. It is just the grossest thing ever. In fact, I don't like bones of any kind, but chicken is the worst.

**Beach Runner** · 08-10-2011, 02:19 AM

Originally Posted by DD

Oh honey! You don't even know. It is just the grossest thing ever. In fact, I don't like bones of any kind, but chicken is the worst.

So you don't even like a nice, juicy piece of center-cut, crispy Southern-fried chicken breast on the bone? Come visit me, and I'll take you to a local place that has put Popeyes and KFC out of business.

Now raw chicken, that's another thing. It grosses me out. I only buy boneless, skinless breasts, and then I trim all of the fat and gristle off. I have three sinks in my kitchen at home and at the beach. I trim the chicken in one of the sinks that non-meat items never touch. One sink is for non-meat items, one is for meat, and one is for dishes.

DD · 08-10-2011, 07:21 AM

BR, I'll come visit you, but you can't make me eat chicken on the bone.

p.s. see my post about raw meat in the "Do you have?" phobia thread.

**Teresa** · 08-10-2011, 01:29 PM

did someone say southern fried chicken? I'm dying for some right now. with mashed taters and butter beans.

DD · 08-10-2011, 04:40 PM

I'll take the beans & taters. Hold the chicken.

**Beach Runner** · 08-10-2011, 05:11 PM

Originally Posted by DD

I'll take the beans & taters. Hold the chicken.

Girl, that really surprises me!

Do you eat fried boloney and biscuits for breakfast like my Granny in Tyler cooked? You probably would have to call 911 if you saw my Granny cooking lunch. She'd go outside, grab a chicken, break its neck, de-feather it, and fry it up. She'd make cornbread, go to the garden and get fresh tomatoes and collard greens. Yummy lunch (actually we Southerners call that dinner).

We also went for "dinner" at Grandma's and Grandpa's house in Atlanta as often as we could (Daddy went every day because it was close to his businesses). Fried chicken or chicken and dumplings along with a slew of fresh vegetables and cornbread. Great memories.

DD · 08-10-2011, 05:18 PM

Don't think I was ever a fried baloney fan either. I lived with my grandmother and grandfather though and she made biscuits and gravy EVERY day for breakfast and sometimes again for supper. I have vivid memories of the whole neck wringing thing and the awful smell of the de-feathering process. Lord have mercy, it's a wonder I ever ate it at all!!! Come to think of it, I wouldn't eat any kind of meat if I could get away with it. Loved the cornbread, veggies and taters (fried). Not so much on the collard greens. I did love the dumplings though...I think I probably just fished them out and left the chicken even then.

**Teresa** · 08-10-2011, 05:58 PM

biscuits and gravy.........................
I am not salivating. Nor am I drooling...
I am slobbering.

DD · 08-10-2011, 08:00 PM

I know. B&G is probably about one of my most favorite things ever. Slobbering here too.

**Teresa** · 08-10-2011, 11:58 PM

Originally Posted by DD

I know. B&G is probably about one of my most favorite things ever. Slobbering here too.

do you make B&G?
My Dad does the BEST. I tried to do it but never quite got the hang of it. So, I order them whenever i go out to breakfast!

**Beach Runner** · 08-11-2011, 12:25 AM

My Daddy was the breakfast chef. He and I would get up early to watch the sunrise together. Then he made breakfast while I got dressed for school and Mom got my younger brother and sister up.

One the my favorite things that he made was biscuits, red-eye gravy, and fried eggs. Yummy!

So I hear ya on the B&G.

DD · 08-11-2011, 07:31 AM

Originally Posted by Teresa

do you make B&G?
My Dad does the BEST. I tried to do it but never quite got the hang of it. So, I order them whenever i go out to breakfast!

Yes, but not often. Mr. DD doesn't like it much--too much bread he says--I know, you can never have too much bread. Anyway, lately I've made my friend Ann's sweet cream biscuits with REAL gravy made from sausage or bacon drippings. Oh dear...I may have to have this on the weekend.