juneayerza

Not a real recipe, but I like this some times because it is so simple. I usually use this when there is seafood in a salad such as fresh spinach and shrimp.

Olive oil, just enough to lightly cover the spinach, don't saturate the spinch.

Fresh lemon juice. I slice lemon in half, pick out the seeds and sqeeze over spinach, taste to see if enough and add more if necessary. A light touch of lemon juice is better for me.

Add salt and pepper to taste.

LyndaK

Here are a couple of salad dressings that are made from scratch to substitute for Miracle Whip and/or mayonnaise. I prefer them to factory made dressings. Great for egg salad sandwiches, potato salads, or as a base for other salad dressings.

1 egg or egg substitute to equal 1 egg
1 scant teaspoon prepared mustard
cayenne pepper, optional
1/4 teaspoon salt
1 cup Canola oil
3 teaspoons fresh lemon juice
Preparation:

Put the egg or egg substitute, mustard, cayenne pepper (if using), and salt in a blender; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.

Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute can be used to make the mayonnaise. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog

Home made Boiled Salad Dressing

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter

Directions:
Prep Time: 5 mins
Total Time: 10 mins
1 In microwave safe bowl mix sugar, cornstarch and salt.
2 Whisk in the egg, vinegar, water and mustard.
3 Microwave on high for 3 minutes then stir.
4 Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
5 Add butter.
6 Store in refrigerator.

noahscats7

Mayo, ketchup and parsley flakes (ground up from a jar) is all we use. I even had to make my own in a restaurant once. Theirs was horrible.

QuiltE

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Spiced Maple Vinaigrette
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2 tsp. Dijon mustard
3 Tbsp. apple cider vinegar
3 Tbsp. lemon juice
1/3 c. pure maple syrup
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 c. canola oil

Blend with immersion blender.
Flavour gets better with some aging in the frig!

vwquilting

1 bottle of ken's creamy Italian dressing

Hellmanes Mayonaise to desired constancy.

This is to die for
Keeps in refridgerator for weeks just shake again

javin22

I mix homemade strawberry freezer jelly (I take seeds out) with white vinegar. You could add poppy seeds if you want. It is very sweet but we love it.

Pattigail

I make your Pawpaw dressing all the time. Love it.

raedar63

I used to be a ranch fanatic, I started making my own and I have never missed the ranch! I just use olive oil balsalmic vinegar, water and a variety of spices on hand. I am excited to try some of the ones on here too, I am trying to avoid processed foods.

CarrieAnne

Yum! I never thought of making my own!

QuiltE

I didn't either ... then I started, and now I seldom purchase any. And when I have commercial dressing when out and about, blech! :)