Creamy Italian Salad Dressing Recipes

Steps:

• Place all ingredients in blender and mix on high for about 30 seconds.

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Steps:

• In jar with tight fitting lid; combine all ingredients.
• Shake well.

Steps:

• For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
• In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
• For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

Steps:

• Measure the mayonnaise into a bowl.
• Stir in the oil, 2 tablespoons at a time.
• Make sure all of the oil is blended in before adding more.
• Add the onion, and vinegar.
• Stir again, until all of the vinegar is absorbed.
• Add the sugar, basil, oregano, garlic, salt and pepper.
• Blend well.
• Store the mixture in a pint sized canning jar in the fridge. This may also be prepared by whirling everything together in a blender until it is smooth. Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches. Excellent.

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• In a blender or food processor, process all ingredients except sour cream until completely mixed.
• Add sour cream and process just until mixed.

Steps:

• Place all ingredients in blender container; cover.
• Blend on medium speed 15 seconds or until smooth.
• Cover; chill and let flavors meld several hours.
• Makes about 1 1/4 cups.
• NOTE: Vidalia seems to make a thicker dressing.
• Please do not use a hot onion.

Steps:

• In a small bowl, whisk together the mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, oregano, sugar and garlic until evenly combined. Chill before serving.

Steps:

• Divide greens and tomatoes among salad plates. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads.