Dressing Recipes

Italian Dressing Mix

Italian Dressing Mix:

  • 2 Tbs dried oregano
  • 2 Tbs salt
  • 1 Tbs dried parsley
  • 1 Tbs garlic salt
  • 1 Tbs onion powder
  • 1 Tbs white sugar (or sucanat w/honey)
  • 1 tsp ground black pepper
  • 1 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp celery salt

Mix the spices together and store in a tightly sealed container.

Italian Dressing:

Combine 1/4 cup white vinegar, 2/3 cup olive oil, 2 Tbs water, and 2 Tbs of the dry mix in a carafe or sealable jar. Shake to combine.

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Joy’s Ranch Dressing

¾ cup mayonnaise
¾ cup sour cream
¼ – 1 cup buttermilk (I use ¼ cup)
1 tbsp olive oil
1 tbsp dried parsley
1 tsp dried chopped onion
1 tsp oregano
1/2 tsp mustard powder
1/2 tsp pepper
1/4 tsp garlic powder

Combine all of the ingredients in a blender or food processor until combined. Store in an airtight container in the refrigerator.

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Maple Cinnamon Almond Butter

  • 2 cups almonds
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 Tbs maple syrup
  • 3/4 cup almond milk

Place almonds on a baking tray and roast at 350 degrees for 5 minutes; cool slightly. Place almonds in a food processor and process until  it turns to butter, scraping down the sides as needed (about 10 min). Add the salt, cinnamon, and maple syrup and process. With motor running,  pour the almond milk through the spout and process until the smooth. Store in a glass jar in the refrigerator. Makes 1 3/4 cups.

Adapted from www.ohsheglows.com

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Maple-Lemon Dressing

2 Tbs maple syrup
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs apple cider vinegar
1/4 tsp garlic powder
1/4 tsp chili powder
1/8 tsp pepper

Whisk briefly. Serve at room temperature or chilled.

From kblog.lunchboxbunch.com

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Marilyn’s French Dressing

I do not recommend this for a typical salad dressing.  I only use it to make the tortellini salads on this site.

  • 2 t Dijon style mustard
  • 1/4 t balsamic vinegar
  • 2/3 C olive oil
  • 1 t salt
  • 1 clove garlic

Combine in a blender; refrigerate.

from Sensational Summer Salads (www.urbanhomemaker.com)

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Nanny’s Veggie Dip

1 cup mayonnaise
1 cup sour cream
1 Tbs Dijon mustard
1 Tbs dried parsley flakes
1 Tbs dried onion flakes
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper

Mix all ingredients. Chill several hours.

from food.com

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Nettie’s Salsa

  • 12 ripe tomatoes, peeled and diced
  • 2 large onions, diced
  • 2 large green peppers, diced
  • 2 T salt
  • 2/3 C sugar (or honey granules)
  • 1 hot pepper, diced fine
  • 2 C white vinegar

Put everything in a pot and bring to a boil slowly.  Keep at a slow simmer for 2 hours.

(Thanks Nettie, this was a big hit!)

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Oriental Dressing

  • 2/3 C mayonnaise
  • 6 T honey
  • 3 T rice vinegar (may substitute apple cider vinegar)
  • 2 t Dijon mustard
  • 1/4 t sesame oil

Mix in blender.

This is great with Oriental Chicken Salad, but we use it for nearly every salad in the house.  Enjoy!

Thanks again, Julie!

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Pesto Sauce

  • 1 C loosely packed basil
  • 1 small clove garlic
  • 1 C olive oil
  • 1/2 C Parmesan cheese
  • 1/2 C walnuts

Place olive oil in blender.  Start blending adding cheese, garlic, and basil leaves through spout.  Blend until smooth.  Add nuts and blend thoroughly.

Makes enough pesto for two tortellini salad recipes (on this site).  Freezes great!

from The Bread Beckers Recipe Collection (www.breadbeckers.com)

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Ranch Dip

  • 8 oz. cream cheese, room temperature
  • 1/2 C mayonnaise
  • 2 T dry ranch dressing mix (see recipe under “Dressings”)

Whip, using a hand held mixer in a small bowl.  Chill and serve.

(Our way to get little ones to eat broccoli and other fresh veggies.)

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