Salads

Homemade Caesar Salad Dressing

by on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish


Servings: Makes 1-1/3 cups
Total Time: 10 Minutes

Ingredients
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces

Instructions
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise.  Whisk until well combined. Taste and adjust to your liking.

Dress the Romaine lettuce.  Sprinkle with Parmigiano-Reggiano & croutons.  Serve.

The dressing will keep well in the fridge for about a week.

Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Calories:184
Fat:19g
Saturated fat:1g
Carbohydrates:1g
Sugar:0g
Fiber:0g
Protein:2g
Sodium:296mg
Cholesterol:13mg

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5-Star Cole Slaw Dressing Recipe

by on May.07, 2014, under Salad Dressing

5 Star Cole Slaw Dressing

1 tablespoon and 1-1/2 teaspoons white sugar (1 TBS Stevia suffices as replacement)
1 tablespoon cider vinegar
4 oz Homemade Olive Oil Mayonnaise
1/4 teaspoon prepared yellow mustard
1/4 teaspoon celery seed
1/4 teaspoon salt, or to taste

Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

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Grandma Y’s Jello Mold

by on Sep.12, 2011, under General, Salads, Side Dish

Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups

Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.

Time to prepare:
Servings:
Nutritional Information / Serving:

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Fresh Corn Salad with Tomatoes

by on Sep.10, 2011, under Salad Dressing, Salads, Vegetarian

Rice, Brown, cooked 2 Cups
Corn Kernels, cooked 1 Cup
Celery, minced 1/3 Cup
Shallot, medium, minced 1 each
Tomato, chopped, peeled 1/2 Cup
Lemon Juice 1 Tbsp.
Balsamic Vinegar 1 Tbsp.
Basil, minced, fresh 1 Tsp.
Thyme, minced, fresh 1 Tsp.
Dijon Style Mustard 1/2 Tsp.
Salt, Sea To Taste
Pepper, fresh ground To Taste
Lettuce, Romaine Garnish for serving – optional

In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food
processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and
pepper. Process on high until well combined (about 25 seconds). Pour the dressing

Time to prepare: Quick
Servings: 4
Nutritional Information / Serving: 175 Calories; 1g Fat

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