Have we ever talked about salad dressing?

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

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

Mix some spicy mustard in with that balsamic. Yum.

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?

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.

Mix some spicy mustard in with that balsamic. Yum.

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

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.

Ok BR, I will make some dressing.
Thanks!

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

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.

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.

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.

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!

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

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

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!

It's all about the gorgonzola!!!

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.

Thanks librarian!!!

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.

Thanks SP!

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.

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!

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

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

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!

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.

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!