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Gatewood's

Dressing Down Salad Dressings

By: Jon Gatewood

Why is it that we spend so much money on Salad Dressings that have such lackadaisical taste? Have you read the ingredient lists for these mass produced and mass marketed monsters? Mono-di-what? Hydrogenated who? M. S. Gee Whillikers, no thanks! Theres enough poison floating around in the air why would I put it in my food?

Ranch, Blue Cheese, Thousand Island, Russian, Catalina, and Italian are the originals. Then sprang up Caesar, Raspberry Vinaigrette, Honey Dijon, and a host of others. What many people dont realize, and Kraft doesnt want you to know, is that salad dressings are really quite easy to make. Now I admit, Hidden Valley makes an awesome ranch dressing, but make it with the seasoning packet and your own buttermilk and mayo. Maybe tweak it with a little fresh cracked peppercorn or shaved parmesan.

Try a Raspberry Maple Poppy Seed Dressing for a change.

Serving Size  : 16   Preparation Time :0:05

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   2      cups          mayonnaise
     1/3  cup           maple syrup
     1/4  cup           red wine
     1/4  cup           raspberry vinegar
   1      tablespoon    sugar
   2      teaspoons     poppy seeds
   1      pinch         salt and pepper

Mix it up and adjust seasonings.

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Or perhaps a Tangy Herb and Balsamico Vinaigrette.


Serving Size  : 12   Preparation Time :0:05

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     1/3  cup           balsamic vinegar
   1      cup           extra virgin olive oil
   1      teaspoon      garlic -- minced
   1      teaspoon      shallot -- minced
   1      teaspoon      thyme -- chopped
   1      teaspoon      oregano -- chopped
   1      teaspoon      parsley -- chopped
   1      pinch         salt and pepper
   1      teaspoon      dijon mustard

Combine all ingredients in a spill proof dressing container.
Mix thoroughly.

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NOTES : If using a lesser quality balsamico you may want to add a teaspoon of sugar to relieve the acidity.

 

Lemon Dill anyone?


Serving Size  : 16   Preparation Time :0:05

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   1      pint          nonfat sour cream
   2      each          lemons -- zested and juiced
     1/4  cup           fresh dill -- minced
   1      tablespoon    yellow mustard
     1/4  teaspoon      cayenne
   2      tablespoons   honey
          pinch         salt and pepper

Whisk together ingredients.
Adjust seasoning.

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Garlic Mustard Dressing will surely make that simple minded head of green leaf come to life and sing!

Serving Size  : 16   Preparation Time :0:45

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   1      head          garlic
     1/3  cup           red wine vinegar
   2      tablespoons   grain mustard
     1/2  teaspoon      worcestershire sauce
     3/4  cup           olive oil
   1      teaspoon      sugar

Place the un-peeled  garlic in an oven proof pan and roast at 400 degrees for about 35 minutes or until fragrant and softened slightly.
Remove from oven to cool a bit.
When cool enough to handle cut off tip of garlic and squeeze into a mixing bowl.
Add vinegar, mustard Worcestershire sauce, sugar, salt and pepper.
Whisk to a semi-smooth consistency.
Slowly whisk in the oil and adjust seasoning.

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NOTES : if pressed for time, use about 2 cloves of fresh minced garlic.

These homemade dressings have four things in common. They are easy to make, low in saturated fat, taste great, and flexible. Take away the poppy seeds and add orange essence to the maple dressing for a citrus twist. Change the vinegar to red wine for a smooth distinction. Slight substitutions change the personality of the dressing. Lemon Dill? How about Orange Rosemary, Cilantro Lime, or Lemon Basil!

Remember when it comes to dressings the sky, with your imagination, is the limit.

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