French Salad Dressing Recipes

Steps:

• In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
• Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
• Mix in the mayonnaise (if using) for a creamy-style French dressing.
• Place in the fridge for a couple of hours before serving.

Steps:

• In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.

Steps:

• For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
• When ready to serve, pour some of the dressing over the salad and toss.

Steps:

• For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
• For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
• Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

Steps:

• Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

Steps:

• Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Steps:

• In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.

Steps:

• Mix white wine vinegar with salt & pepper in jar. Put lid on & shake until salt has disolved
• Add dijon mustard & shake again
• Add oil & garlic & shake well
• Serve over salad or new potatoes or french beans

Steps:

• Mix all the dry ingredients together.
• Keep in airtight package until ready to use (The dressing is intended so that you can make several "packets" to keep on hand. The "packet" refers to one recipe of the seasoning mix)
• Can be stored for up to 6 months.
• When salad dressing is needed, combine 1 packet of mix with oil, viegar and ketchup in a blender at high speed for about 7 seconds.
• Pour into a 2-cup container with tight fitting lid and allow to stand at room temperature for about 5 hours.
• Refrigerate 30 minutes before serving.
• Pour over salad and enjoy.