Dressing Recipes

Salad Dressings with Easy Variations!
These two bases can be used alone, are very nice and clean tasting that will let the greens of your salad shine. Of course, you can mix it up with some simple additions!
Homemade is easy!

#1 Base
1/2 tsp. Celtic Sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. minced garlic
1 tsp. wine, apple or balsamic vinegar
1/4 c. E.V. Olive oil

#2 Base
3/4 c. E.V. Olive Oil
¼ c. + 1Tbspc wine, apple or balsamic vinegar
1/4 tsp. Celtic Sea salt
1/8 tsp. freshly ground pepper

Combine ingredients, whisk/blending together well. Store in the Refrigerator if you have some left over or plan to use in day or two.

Mustard Honey Dressing – Best with #1 base
1 tsp. French Dijon mustard
1/2 tsp. thyme
1 tsp. raw honey

Herbed Mustard French Dressing – Best with #1 base
1/4 cup chopped parsley
1 Tbsp. fresh minced basil
1 tsp. marjoram, chives or tarragon
Add to Mustard Honey French Dressing.

Italian mild– This is best with #2 base
1 1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. basil
Dash of minced garlic
Great for marinating too.

Herbed Italian with zing– Best with #2 base
1/4 c. chopped parsley
5 cloves minced garlic
2 Tbsp. fresh minced basil, 1/2 tsp. dried oregano
1/4 tsp. red pepper flakes.

Avocado Dressing
1 Ripe Avocado in place of ½ of the amount of Olive Oil. Puree Avocado and blend in remaining ingredients. Think about Infused Olive Oils and/or Vinegars! Talk with Debbie at the Gourmet Cellar – Ask her about the Lemon Olive Oil – It’s fantastic!

Just about any herb can be added to salad dressings. The ratio of oil to vinegar may be varied to taste.
A basic French dressing has a ratio of 3 parts oil to 1 part vinegar. Italian styles have a bit more vinegar.
Dried herbs need extra time to rehydrate and release their flavorings. Make dressings with dry herbs 2-3 hours ahead of use. Fresh herbs are preferred when you can use them.