Have we ever talked about salad dressing?

Discussion in 'Dining and Food' started by DD, Jul 29, 2011.

  1. DD

    DD SoWal Expert

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    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.
     
  2. beachmouse

    beachmouse Beach Fanatic

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

    iwishiwasthere Beach Fanatic

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

    pgurney Beach Fanatic

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

    DD SoWal Expert

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

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

    Beach Runner beats on hood

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    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.
     
  7. DD

    DD SoWal Expert

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    Ok BR, I will make some dressing.:D
    Thanks!
     
  8. ameliaj

    ameliaj Beach Fanatic

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    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;)
     
  9. DD

    DD SoWal Expert

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    :lol: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.:cool:
     
  10. Iris

    Iris Beach Fanatic

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    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.
     
  11. DD

    DD SoWal Expert

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    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.
     
  12. Teresa

    Teresa SoWal Guide Staff Member

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    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!
     
    Last edited: Aug 1, 2011
  13. DD

    DD SoWal Expert

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

    Gorgonzola on pasta......heaven, sheer heaven.
     
  14. MonicaQA

    MonicaQA Beach Lover

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    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!
     
  15. DD

    DD SoWal Expert

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    It's all about the gorgonzola!!!
     
  16. librarian

    librarian Beach Lover

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    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.
     
  17. DD

    DD SoWal Expert

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    Thanks librarian!!!
     
  18. SneakyPete

    SneakyPete Beach Lover

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    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.
     
  19. DD

    DD SoWal Expert

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    Thanks SP!
     
  20. Mango

    Mango SoWal Insider

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    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. :cool:

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

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