I don't have a recipe, but what about a great Green Goddess dressing? I think it's mayo based, with a little anchovy, tarragon, Italian parsley, green onions, coarse cracked pepper, lemon juice, and probably other things I'm forgetting.

Mayo, catsup, worchestershire and lemon juice to taste...
No "recipe" but start with about 1/2 cup mayo....add about 2 or 3 Tablespoons of catsup, a good teaspoon or maybe 2 or Lea and Perrins Worchestershire....and lemon juice to taste.
Not high falutin....but it tastes like my mother's to me.
Linda C

Here's two we like with iceberg wedges.

Ranch Dressing

½ Cup mayonnaise
½ Cup sour cream
½ Cup buttermilk
1 Tsp garlic powder
1 Tsp Minced Onion
½ Tsp salt
¼ Tsp fresh ground pepper
1 Tsp parsley flakes or dill weed

Stir together all ingredients and refrigerate at least two hours before serving to blend flavors.

**Try adding more fresh ground pepper and ¼ cup grated Parmesan cheese.

Creamy Italian Dressing

2 Tsp dried oregano
2 Tsp dried basil
1/2 Tsp dried thyme
1/2 Tsp dried rosemary
1 Tsp salt
1/2 Tsp coarsely ground black pepper
1/4 Cup red wine vinegar
1 Tbl fresh lemon juice
1/4 Cup mayonnaise
3/4 Cupextra-virgin olive oil
1/3 Cup freshly grated Parmesan cheese

Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stirin the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesancheese. Transfer to a jar with a tight-fitting lid and store in the
refrigerator. Shake well before using.

I love having a good wedge salad at times.We usually have it with my homemade 1000 Island dressing, then sprinkle with crushed bacon and chopped hard boiled egg, A beautiful slice of tomato adds to the taste and color...

Thousand Island Dressing

1 cup mayonnaise
1/4 cup Chili Sauce
1/4 cup green pepper, chopped finely
2 tablespoons green onions, sliced, including green tops
1 teaspoon fresh lemon juice
1/4 cup heavy whipping cream, whipped to soft peaks
Salt and pepper, to taste

Mix ingredients together, cover and chill for flavors to develop.

Note: I often use red pepper instead of the green pepper. I'll add a hard boiled egg if I have an extra.
I usually finish with the stick blender to make sure everything is chopped fine and the dressing is smooth and creamy.

Nancy

Speaking of a great Green Goddess dressing...
This is my adaptation of a Jean Anderson recipe from her processor cookbook. I make it every year with tarragon from my garden.

Green Goddess Dressing

Makes about 2 cups

1/2 cup loosely packed parsley sprigs, washed and patted very dry on paper toweling
1/2 cup loosely packed tarragon leaves, washed and patted very dry on paper toweling
1/4 cup loosely packed chives (The easiest way to measure is to snip them into 1-inch lengths directly into the measuring cup.)
1 scallion, washed, trimmed and cut into 1-inch lengths
1 small garlic clove, peeled
4 anchovy fillets, rinsed and well drained
1 cup HellmanÂs mayonnaise
1/2 cup sour cream
1 teaspoon vinegar
1 tablespoon lemon juice
3 to 4 grindings of black pepper

Put all ingredients into a food processor fitted with the metal chopping blade. Turn the motor on and let run steadily for about 1 minute, or until dressing is uniformly creamy and smooth. Pour into a jar, cover and refrigerate until ready to serve. Use to dress crisp green salads.

What about home-made Italian dressing with some small bits of blue cheese in it? That's yummy!

I made a quick salad dressing last night. Just a little Hellman's with a little heavy cream, fresh garlic, pureed on a microplane, rice wine vinegar, salt and lots of fresh ground black pepper. Simple and basic and can be varied by adding blue cheese or parmesan, dijon mustard, fresh herbs, like dill or tarragon, chives or green onions, a squeeze of fresh lemon, etc.

Ann

Hi Gibby! This one is amazing - I serve it on iceberg lettuce wedges with crispy, crumbled bacon on top.

Â1 1/4 cups mayonnaise
Â1/3 cup bottled chili sauce
Â1/4 cup chopped drained pimiento or use green olives stuffed w/ pimento
Â1 large hard-boiled egg, shelled, finely chopped
Â4 tablespoons finely chopped dill pickle
Â2 tablespoons Dijon mustard
Â2-3 tablespoons drained capers
Â2 tablespoons chopped green onion
ÂHot pepper sauce

Mix and let sit for a couple of hours.

Oh boy - these sound good. I haven't left work yet - I'm starving - and I'm practically drooling after reading above.

The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker.

I've included the salad recipe for anyone who might like it, because it's a terrific salad.

Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F.

8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces

4 ounces canned beets -- drained & julienned
4 ounces chopped hard-cooked eggs
4 ounces croutons -- sourdough best
4 ounces Classic Vintage Salad Dressing
8 each tomatoes -- Teardrop or grape variety

Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons.

Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression.

Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes.

For the Dressing:
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons applesauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons seasoned salt
1 teaspoon sugar
1/2 teaspoon Sweet Hungarian Paprika
1/4 teaspoon garlic powder
1 pinch parsley -- flakes, a pinch
2 drops Tabasco sauce
1/2 cup vegetable oil

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons.

In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.