In praise of bottles of salad dressing
5 years ago
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- 5 years agolast modified: 5 years ago
- 5 years ago
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Salad dressing: on the side or served on the salad
Comments (22)I always order mine on the side because I dont like a lot of dressing on mine. DH eats his without any dressing at all. I remember eating at a restaurant one time and I asked for ranch on the side and it came out with blue cheese on top of it. If it would have been ranch I would have eaten it. I cant even stand the smell of blue cheese much less eat it....See MoreLOOKING for: Japanese Restuarant Salad Dressing???
Comments (19)Did you try the first dressing that ginger st. thomas posted yet? When I did a search, that one came up most often and had an orangy color when a pic was posted. I also found another one that was posted a lot. House Ginger Salad Dressing A Japanese style salad dressing at Teppan-yaki restaurants. Mix following ingredients and keep it in a refrigerator. 12 T. Vegetable Oil * 6 T. White rice Vinegar 5 T. White Miso (soy bean paste) 4 T. Grated raw onion (with juice) 2 T. Grated raw carrot 1 tsp. Sugar 2 T. Juice from grated ginger * Light oil such as corn, cotton, sunflower, etc. You may adjust the amount of miso, vinegar, or ginger juice to fit to your taste. Dash with lemon or lime juice will make a difference in the flavor....See MoreSalad Dressing
Comments (17)MIL shared many of her wonderful recipes with me, and this is very similar to her. Blue cheese dressing with no sour cream She kept it in a mason jar in the refrig and one of the favorite ways of her serving it was with a wedge of lettuce, pour dressing over and topped with bacon crumbles Ingredients â¢1/2 cup well-shaken buttermilk â¢1/2 cup mayonnaise â¢1 tablespoon fresh lemon juice â¢1/4 teaspoon Worcestershire sauce â¢1 small garlic clove, minced â¢1/4 teaspoon salt â¢2 ounces crumbled firm blue cheese (1/2 cup) â¢1/8 teaspoon black pepper Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth. . Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky. This post was edited by glenda_al on Thu, Jul 24, 14 at 15:55...See MoreWhat Kind of Salad Dressing Is In Your Fridge?
Comments (55)Chase, I got this recipe from someone here. I think his name was Bob. Ella’s Raspberry Vinaigrette 1/2 cup mild oil, such as canola or vegetable oil 2 TB honey 1 scant TB Dijon mustard 3 TB red wine vinegar (white balsamic works well too) 1 tsp fresh lime juice salt and pepper to taste half of 1/2 pint fresh raspberries, about 1/2 cup* *Frozen berries, thawed, can also be used. Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. (Strain to remove seeds) Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again. I dress my baby greens and then add roasted pecans. Btw, check your messages. ETA: It was Bob. raspberry-vinaigrette...See More- 5 years ago
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