Bev's Recipe Collection

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.

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)

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

• 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!)

• 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!

• 1 C loosely packed basil
• 1 small clove garlic
• 1 C olive oil
• 1/2 C Parmesan cheese, shredded
• 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)

• 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.)

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

• 1/2 C mayonnaise
• 1/2 C sour cream
• 1/4 C buttermilk
• 2 T grated Parmesan cheese
• 1 T garlic powder
• 1 T dried parsley
• 1 T soy sauce
• 1 1/2 t onion powder
• 1 t dried oregano
• 1 t dried dill weed
• 1 t pepper
• 2 drops hot pepper sauce

Combine ingredients and chill for at least 1/2 hour.

(modified from allrecipes.com)

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com