Salad Dressings - 24hourcampfire

Most folks buy theirs at the grocery store. It's so easy to make a much better dressing at home. Most of y'all have the ingredients already on hand. Here are two of the dressings I make for my wife. She loves salads, and really likes these.

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Creamy Italian Dressing

1 cup Hellmann's Olive Oil Mayonnaise
3 Tbls Half & Half
3 Tbls White Wine Vinegar
1 Tbls EVOO
3 Tsp Sam's Herb mix, or a good quality Italian seasoning mix
1/2 Tsp Garlic Powder
1/2 Tsp Kosher Salt
1/2 Tsp fresh ground Black pepper (mortar and pestle works best)

Place in shaker jar, and shake until thoroughly mixed. Store refrigerated.

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Vinaigrette Dressing
1 cup EVOO
1/2 cup Raspberry Balsamic Vinegar
Tablespoon, or to taste, Dijon Mustard
1/4 tsp Kosher salt
1/4 tsp fresh cracked black pepper (using a mortar and pestle works best)
1/2 tsp Sam's Herb mix, or a good brand of Italian seasoning

place all ingredients in a shaker jar, and shake until thoroughly mixed. This does not have to be refrigerated.

Gonna try that Creamy Italian, Sam. Love that stuff and always ask if they have it at any Italian restaurant meal.

Thanks - want to give them a try.

Those recipes look good!

We eat big salads a couple nights a week at my house with a side of meat off the grill. My standard dressing is a 40/60 mix of good olive oil and white balsamic vinegar. It's tart, and really good when there is fruit mixed in the salad.

The creamy Italian sounds GOOD! Gonna have to give it a try!

Just found Olive Garden creamy Italian in a local market and have been eating the heck out of it.

Creamy Italian is our favorite.

Virgil B.

Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.

best oil/vinegar ratio I have found is two to one. Emulsifies quickly, stays mixed.

Originally Posted by EdM

Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.

That's because you're one of them Eye-Talians, Ed.

Originally Posted by EdM

Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.

That's because you're one of them Eye-Talians, Ed.

Originally Posted by Mannlicher

best oil/vinegar ratio I have found is two to one. Emulsifies quickly, stays mixed.

2 to 1 is classic, and never a bad option. I happen to know a family of outstanding cooks that can throw a 2 to 1 classic salad together in any size that is always perfect. There are other ways, if you know what you're doing and how to cast flavors.
Sam happens to be one of those leprechauns.

Leprechauns? I'm only 1/4 Irish. lol

Sam, made the creamy Italian last night. Added a little chopped parsley and cilantro, juice of 1/4 lime. Just seemed right for summer.

Originally Posted by EdM

Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.

Except for using EVOO, the same for me. My winter garden is a plethora of different varieties of lettuce. We graze on fresh salads through the spring.
BP...

I'm guessing Sam's herb mix is proprietary?

Those look good though I'm another skipping the EVOO.

I like a Ranch dressing sometimes:

3/4 cp buttermilk

1-2 tblsp mayo

ground/chopped herbs—I like tarragon and chives, dill and parsley are standards

minced garlic small clove

½ tsp balsalmic vinegar

Salt and pepper to taste

Optional: a spoonful of mustard or a shake of hotsauce

Mix it everything together. Taste and adjust. Keeps well in the fridge.

the herb mix is no secret. I have posted it here several times. This is the 1992 version. Proportions remain much the same, but brands vary.

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Sam’s Herb Mix
June, 1992

.62 Oz bottle McCormick Basil
.75 Oz bottle McCormick Oregan0

.25 Oz bottle Badia Marjoram
.50 Oz Badia Thyme

.85 Oz bottle Spice Island Rosemary

Process the rosemary in the food processor until it breaks down, mix well with the other spices

For a Ranch Dressing, I substitute Buttermilk for the half & half, and go up on the portion. I use Corn Oil instead of EVOO, and I change the herb component, using Dill, Parsely, and fresh shallots

Thanks for the breakdown. I no nothing about marjoram.

You notice much difference between brands of herbs?

Originally Posted by Ella

Thanks for the breakdown. I no nothing about marjoram.

You notice much difference between brands of herbs?

yes and no on the brand difference. Penzey is the best, but after the diatribe by their owner last year about Conservative White folks, I have not bought any more of theirs. The major grocery store brands are probably about the same in quality. Freshness is the key. Off brands, store brands, and bargains at TJ Maxx are to be avoided. They just don't sell fast enough to be fresh.
The Marjoram is important. The ones I use are based on many years of fooling around with herbs, both fresh and dry. The combination of flavors in my mix compliments a mostly Mediterranean palate.

Thanks Sam, any good bleu cheese recipes?

Crumbled Bleu Cheese 1/4 cup or maybe
half & half or buttermilk 1/4 cup
vinegar 1/4 cup
mayo 3 Tbls
sour cream 3 Tbls
1/4 Tsp very fine chopped Dill Weed

shake it up.

Thanks,
We have one that is similar but only has the mayo[no sour cream] and finely chopped onions[no dill].
It isn't one of my favs so I'll give this one a go.

At my favorite lil Bistro restaurant here has homemade BC and I swear I detect horseradish in it?

yep, some folks actually put Horseradish or even wasabi in their Bleu Cheese Dressing .. Go figure.

Thanks for the run down. I'll have to find some marjoram and see what I've been missing.

Might have to try that blue cheese recipe too.

good thread...happen to have some good blue cheese on hand, now i know what to do with it

Yup, been only "doing homemade" for about a year now.

Absolutely makes a difference !

used the creamy Italian again last night.

Going to give this one a try.

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Russian Dressing

INGREDIENTS

1 tablespoon finely chopped onion
1 cup purchased or homemade mayonnaise
1/4 cup ketchup-style chili sauce or ketchup
4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
1 teaspoon hot sauce, preferably Frank's Red Hot Sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon sweet paprika
Fine sea salt

PREPARATION

In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired.

I have always thought of Russian Dressing as more sweet than hot. Let us know how this works out.

Originally Posted by Mannlicher

Crumbled Bleu Cheese 1/4 cup or maybe
half & half or buttermilk 1/4 cup
vinegar 1/4 cup
mayo 3 Tbls
sour cream 3 Tbls
1/4 Tsp very fine chopped Dill Weed

shake it up.

All that vinegar scared me off, so I tried this version from Food Network, and it turned out very good...

1 cup mayo
1/2 cup crumbed blue cheese
1/2 cup half and half
2 Tbsp sour cream
1 Tbsp lemon juice
1/4 tsp worcestershire
1/2 tsp kosher salt
black pepper

Originally Posted by Mannlicher

I have always thought of Russian Dressing as more sweet than hot. Let us know how this works out.

Agreed, Sam. I'll be testing as I add the horseradish and hot sauce. May also go to Sriracha on the hot sauce, just to force it more to sweet.

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May also go to Sriracha

you should never mention sriracha around sam