Frankly making your own dressing is very easy.
Better yet, it’s so much better to eat than that stuff from stores that has a list of chemical additives that are unpronounceable and mysterious. HINT: it seems to take decades sometimes before things we were told were safe turn out not to be so. So in my book, it’s just plain smart to make your own at least most of the time from real food.
This has a pleasant horseradish tang that is lovely with salads, especially those with some tart, and spicy lettuce notes like arugula and curly endive. Also very nice on tomatoes.
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon mustard
- 2 teaspoons prepared horseradish
- 1 clove garlic, minced
- 2 teaspoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Put all together in a bowl and whisk.
- Transfer to a lidded pint jar and store in the fridge for a good week.
SERVES: makes a good pint
NOTES: you can easily half this recipe
I have to admit, I’m not a huge fan of Thousand Island dressings. Too sweet for my taste as a salad topper.
But when you are talking about a Reuben sandwich, well, there is no substitute.
So I looked at about ten different recipes, and figured out the general ingredients, adding and subtracting here and there, and then I put it all together.
And I scored a pretty big hit, at least if you believe my husband, who just ate his sandwich and declared it the “best ever” even though he absolutely adores fried tenderloins that some hole-in-the-wall establishment used to provide in his biker days.
So, I’m posting the sandwich as well, since it truly was the best Reuben I’ve ever eaten, and I’ve eaten them straight from the deli. And I may, just may develop a fondness for this dressing on lettuce. Perhaps on a chicken salad? I am getting some ideas I tell ya.
- 1 c mayonnaise
- 1/4 c very finely diced red sweet pepper
- 2 Tbsp very finely minced shallot
- 1 heaping tsp drained sweet pickle relish
- 1 heaping tsp finely minced pimento olives
- 1 Tbsp ketchup
- 1 Tbsp chili sauce
- 1 Tbsp fresh parsley, finely chopped
- 1/2 tsp pepper
- Mix everything together, and place in fridge for a couple of hours to let the flavors mix.
I am a salad lover, so it stands to reason that the dressing is important to me. I’m not a fan of bottled stuff, mostly because it doesn’t taste good, and I can’t figure out what half of the ingredients are.
So when I add meat to my salad, well it’s even more imperative that the dressing be great. This is simple and goes together so fast, that I could almost make it faster than you can unscrew the cap on some bottled junk.
When we have left over steak, or when I plan it out with a newly roasted chicken breast, I get all my favorite lettuces and cukes, and sweet peppers and on and on, spread out my luscious meat across the top, and ladle on this wonderful sweet yet tangy topping.
And then we binge! Oh, and if you want some real spice to this, especially with chicken, add a chopped up jalapeño and get down and dirty!
- 1/2 c mayonnaise
- 1 tbsp balsamic vinegar
- 1/2 tsp dry mustard
- 1 tbsp Dijon mustard
- 1 tbsp standard mustard
- 2 tbsp honey
- pinch of salt
- 2/3 tsp pepper
- 2-3 tbsp milk (if needed to thin it down)
- Put everything save the milk in a bowl and whisk it until everything is incorporated. Add milk as needed to thin.
Serves: 2 large salads, maybe 3.
- Honey mustard dressing (whatsonmyplatetonight.wordpress.com)
- A recipe that is the basis for many off-shoots is a great recipe.
I’m not sure if this is that recipe, but I find that I can use it in multiple ways.
Why buy that bottled junk with too much salt and chemicals you have never heard of?
Make your own wonderful dressing in a few minutes, and you will forever make your own.
You can easily swap out the “spicy” elements for a plain ranch, or add other cheeses for particular needs. This serves as a dressing for a green salad, a pasta salad, or as a dip for chicken wings or tenders or the always wonderful raw veggie plate.
- 1 c mayonnaise
- 1/3 c buttermilk or milk with 2 tsp vinegar
- 1 tsp pepper
- 1 pinch of salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp Worcestershire sauce
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tbsp fresh parsley
- 1/8 tsp cayenne or chopotle
- 1 jalapeño, finely minced
- Mix everything together with a whisk except the buttermilk. Add it slowly as you whisk, stopping when you get the right consistency. Place in fridge for a good two hours before using to blend the flavors.
Note: If you want no spice eliminate the jalapeño and cayenne. Add 1/3 c of parmesan for parmesan ranch. Add 2-3 oz of crumbled blue cheese for a blue cheese ranch. Add a tbsp of lemon juice for a pasta salad.
This dressing should hold up for a week in the fridge. You can half this recipe easily if you need to.
- Eye Roll Worthy Ranch (thatcookgirl.com)
- Creamy Ranch Dressing (marksdailyapple.com)
Let’s face it. Coleslaw is about as exciting as iceberg lettuce.
In restaurants, it’s relegated to a tiny bowl or worse yet a paper cup. It is swimming in a white water, and you have to drain each forkful before moving it to your mouth.
At home, it’s not any better. You reach for a bag of “pre-shredded” mix, and grab a bottle of something called “slaw dressing” and pour it on. It’s a crime that the dang stuff don’t mix itself for ya.
But coleslaw is a glorious side, and can be a perfect beginning to succulent fried fish, or a great Coney dog. And don’t get me started if we talk about some hot and spicy ribs.
So, listen up, vary it up, and rediscover cabbage!
- 3 c shredded cabbage (do it yourself for heaven’s sake. It’s so much prettier!)
- 1/2 c assorted additions such as red cabbage, radish sticks, chopped scallions, broccoli “slaw'”, celery and/or carrots
- 1/3 c mayonnaise
- 2 tbsp vinegar. Choose from white, cider, wine, rice wine, lemon or lime juice.
- 1 tsp sugar
- 1 tsp pepper
- pinch of salt
- 1 tsp cayenne, or 1 tbsp horseradish
- 1 tsp or more of toasted celery seed, parsley or cilantro, lemon scented herbs, mint, or anything that strikes your fancy (for the fresh herbs I’d say 2 tbsp.)
- Combine your veggies in a serving bowl.
- Place mayo, vinegar of choice, sugar, pepper, and salt in a small bowl and whisk.
- Add whatever spices or herbs you have chosen to the dressing.
- Pour over the veggies and mix. Eat immediately.
- This dressing is thick but it will bleed out over time, so refrigerated leftovers will still get some liquid in the bottom. So try to plan just the right amount to be eaten in one sitting.
- Note that you can change up the ingredients in both dressing and the veggies to compliment your main dish.