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Basic Dressings
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Celery Seed Cole Slaw
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Fruit Salad
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Marinated Chinese Vegetables
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Potato Salad
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Rosemary-Garlic Potato Salad
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Tabouli
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Party Salad
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Ed's Basic Dressing
Whisk together: - 1 tsp. sugar (or powdered sweetener) dissolved in 1 1/2 tsp. cider vinegar - 1 cup mayonnaise - 1 Tbls. Dijon mustard Add a little black pepper if desired. OPTIONAL: - 1/4 tsp. garlic powder or to taste - 1/2 to 1 tsp. dried sage, tarragon or thyme or - a pinch of dried rosemary - dash of Worcestershire sauce For a TANGY COLESLAW DRESSING: Increase sugar and vinegar to 1 Tbls. each, and add a tsp. or so of seasoned salt. _____________________________________________________________________ Simple Dressing (no mayo) Good for bean salads & easily doubled. Blend together: 1/4 c. (4 Tbls.) each: -- Vinegar (Wine or cider, or substitute lemon juice); -- canola or olive oil 1 Tbls. Dijon mustard 1 Tbls. sugar, Splenda, or honey (or double, especially if you like sweet bean salads) 1/4 tsp. garlic powder, or to taste (or 1/2 tsp. or so of chopped garlic) Salt & pepper, to taste ______________________________________________________________________ FRENCH(ish) DRESSING Blend together: 2 Tbls. olive oil 2 Tbls. vinegar 3 Tbls. ketchup 1/4 to 1/2 tsp. Dijon mustard 1-2 tsp. sugar (or 1 pkg. Splenda), or more to taste 1/2 tsp. paprika 1/4 tsp. seasoned salt 1/8 tsp. each: onion & garlic powder a couple of drops of Worcestershire sauce _____________________________________________________________________ BLEU CHEESE DRESSING (low fat) 1 cup low-fat cottage cheese 2-3 Tbls. blue cheese, crumbled 1/3 cup water 1/2 tsp Worcestershire sauce 1 tsp. Dijon mustard dash of cayenne pepper salt & white pepper to taste OPTIONAL: 1 tsp. minced garlic OR 1/8 tsp. onion powder Blend ingredients until smooth, and chill several hours. Variation: For a dip/spread, omit the water. ______________________________________________________________________ SWEET MUSTARD DRESSING Blend together: 2 Tbls. Splenda (or sugar) 1 Tbls. vinegar 1 Tbls. Yellow Mustard 1 Tbls. grated Parmesan Cheese 1/2 cup Mayonnaise 1/4 cup Water 1/4 tsp. Garlic Powder Optional: 1 tsp. each: dried Onion Flakes & Bacon Bits Optional: 1-2 tsp. Sunflower Seeds _____________________________________________________________________ TARRAGON-CITRUS DRESSING Great for chicken and potato salads Blend together: 1 cup mayonnaise 1 Tbls. Dijon mustard 1 to 2 tsp. dried tarragon 1/4 tsp garlic powder 2 Tbls. fresh orange juice 1 Tbls. fresh lemon juice 1/2 tsp each: lemon zest & orange zest Dash or Worcestershire sauce (optional) (Tip: If there's no fresh citrus handy, substitute a tsp. or two of orange marmalade)
Ed's Celery Seed Cole Slaw
5 cups shredded cabbage (Use green & red at Xmas)
1 cup shredded carrots
optionally: 1/4-1/2 cup chopped green onions (incl. greens),
or 1 small (red) onion, peeled & grated
Toss with Ed's Celery Seed Dressing and refrigerate up to 2 days.
Before serving: optionally add 1 tart apple, cored & grated; toss again.
Yield: 12 half-cup servings.
Ed's Celery Seed Dressing
3 Tbls. white wine vinegar
3-4 Tbls. sugar (or sugar substitute)
3/4-1 cup mayonnaise
(or equal parts mayo and reduced-calorie sour cream)
1 Tbls. dijon mustard
1 tsp. celery seeds (or 1 tsp. celery salt & omit plain salt)
1/2 tsp. salt
1/2 tsp. pepper
Dissolve sugar in vinegar; blend well with remaining ingredients.
Yield: about a cup of dressing.
Ed's Fruit Salad
Blend together:
1/2 cup mayonnaise and/or sour cream
2-3 tsp. honey
1 Tbls. fresh lemon or orange juice
Pinch of nutmeg and/or cinnamon
Combine with:
3-4 cups of favorite chopped fruits
(apples, pears, pineapple, strawberries,
oranges, peaches, etc.)
and, optionally:
1/4-1/2 cup chopped walnuts, almonds,
or pecans; or shredded coconut
Alma's Marinated Chinese Vegetables
1 15-oz. can French-style green beans, drained 1 15-oz. can tiny English peas, drained 1 15-oz. can Chinese mixed vegetables or beans sprouts, drained 1 small can sliced water chestnuts, drained 2 medium purple (or Vidalia) onions, sliced thin 3/4 cup cider vinegar 3/4 - 1 cup sugar 1 tsp. salt black pepper, coarsely ground; a couple of dashes each: ground ginger, ground coriander seed
Mix vegetables; add remaining ingredients. Refrigerate, covered, at least an hour.
Yield: about 12 servings
Fannie Flagg's Potato Salad
6 medium new potatoes
1/4 cup white-wine vinegar
1 Tbls. sugar
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 cup chopped celery
1/2 cup chopped sweet pickle
1/4 cup chopped green onion
Optional: 1/4 cup chopped pimiento-stuffed
green olives or chopped green pepper
1/2 cup mayonnaise
2 Tbls. yellow mustard
2 Tbls. sweet pickle juice
1/2 tsp. sugar
2-3 chopped hard-boiled eggs
Paprika, freshly ground pepper
Chopped fresh parsley (3-4 Tbls.)
Optional: Sliced pimiento-stuffed green olives
Cube potatoes and boil in salted water till tender but still firm. Drain.
Add the sugar, salt, pepper and paprika to the vinegar, and stir till the sugar is dissolved. Pour over the potatoes. Add the celery, pickle and onion; toss gently, and set aside to cool.
Blend together the mayonnaise, mustard, pickle juice and sugar. Add the chopped egg and gently stir into the potato mixture to coat the vegetables; cover and refrigerate a couple of hours.
Before serving dust the top of the salad with paprika and pepper, and sprinkle with parsley. Garnish with olives if desired, or with additional sliced hard-boiled egg.
Yield: 6 servings.
Ed's Rosemary-Garlic Potato Salad
5 lbs. red-skinned potatoes, unpeeled Salt & freshly-ground pepper to taste 3-4 Tbls. drained capers 3/4-1 cup chopped scallions (including tops) 1-1 1/2 cups chopped fresh parsley 1/2 cup sliced black olives OPTIONAL: 1/2 cup seeded & coarsely-chopped bell pepper Rosemary-Garlic Dressing (see below) 1 container crumbled feta cheese Paprika 3 or 4 paper-thin lemon slices
Slice potatoes into 1/4-inch rounds and boil in salted water only until just tender, about 10 minutes; drain. Season with salt & pepper, and allow to cool somewhat.
Gently toss vegetables and potatoes with Rosemary-Garlic Dressing; stir in the feta. Cover and chill several hours, but return to room temperature before serving. Dust the top lightly with paprika and more freshly-ground pepper; garnish with lemon slices and a few parsley sprigs.
Rosemary-Garlic Dressing
1 cup mayonnaise 1 cup olive oil 3 Tbls. dijon mustard 1 tsp. sugar juice of 1 lemon + 3/4-1 tsp. grated lemon peel (or use 1/4 c. cider vinegar) 1 tsp. dried rosemary, crumbled 4 tsp. minced garlic
Before juicing lemon, cut 3 thin slices from the center and reserve for garnish. Blend together mayonnaise, oil and mustard. Dissolve sugar in lemon juice, and blend into mayonnaise mixture. Stir in remaining ingredients.
Yield: 12-15 servings
Tabouli
1 cup bulgar wheat 2 cups boiling water 1 large bunch fresh mint, chopped 3 bunches fresh parsley, chopped 3 large tomatoes, peeled, seeded & chopped 1 bunch green onions with tops, chopped Dressing Shake together: 1/4 cup olive oil 1/2 cup lemon juice 1 tsp. cumin salt & black pepper to taste
Soak bulgar in water 1/2 to 1 hour; drain and squeeze. Mix together all ingredients with dressing and chill 1-2 hours.
Yield: 8-10 servings
Ed's Party Salad
Toss favorite mixed greens with raspberries (or apple cubes, or orange slices), sliced Bermuda onion separated into rings, toasted sunflower seeds (or other nuts), and Mrs. Meyer's Poppy Seed Dressing; optionally (but strongly suggested!): sprinkle with crumbled bleu cheese.
Mrs. Meyer's Poppy Seed Dressing
3/4 cup sugar 1 cup vegetable oil 1/3 cup cider vinegar 1/4 tsp. grated onion 1 tsp. salt 1 tsp. dry mustard 1 1/2 tsp. poppy seeds
Process all ingredients except poppy seeds in blender (high) until sugar is dissolved. Stir in poppy seeds & chill. Stir before serving. Yield: 1 3/4 cups dressing.
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