SARASOTA'S FAVORITE CREAMY MUSTARD SALAD DRESSING
This is a great flavorful dressing made right in the blender. It makes a fair amount so you can cut the recipe in 1/2, but I make the whole recipe and then refrigerate for later in the week. I often have a small salad for lunch and this is perfect with it. I love to serve this with Recipe #413909.
Provided by SarasotaCook
Categories Salad Dressings
Time 6m
Yield 1 2/3 cups, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning.
- Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.
MAPLE SALAD DRESSING
The best salad dressing in the universe! Kids love it. Great on meats, rice, and any green salad. I always get requests for this recipe.
Provided by GrammaBeni
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 9
Steps:
- Blend maple syrup, balsamic vinegar, lemon juice, garlic, dry mustard, salt, basil, and black pepper in a blender until smooth; stream olive oil into the mixture while blending and continue blending until dressing is thick and creamy.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 8.5 g, Fat 16.1 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 168.3 mg, Sugar 7.4 g
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
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