S.L. Watson - Homemade Salad Dressing & Vinaigrette Cookbook: 175 Homemade Dressing Recipes! (Southern Cooking Recipes Book 29)

Copyright 2015 S. L. Watson
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording without express written permission from the author and/or copyright holder.

This book is for informational or entertainment purposes only. Cover design S. L. Watson 2015. Picture courtesy of Canva. The author has made every effort to ensure the information provided in this book is correct.

Failure to follow directions could result in a failed recipe. The author does not assume and hereby disclaim any liability to any party for any loss, damage, illness or disruption caused by errors and omissions, whether such errors and omissions result from negligence, accident or any other cause. The author has made every effort to provide accurate information in the creation of this book. The author accepts no responsibility and gives no warranty for any damages or loss of any kind that might be incurred by the reader or user due to actions resulting from the use of the information in this book. The user assumes complete responsibility for the use of the information in this book.

INTRODUCTION Salad dressings and vinaigrettes are the most versatile recipes you can make.

These recipes are not just for salads. Use the recipes for marinades, basting sauces, dips and dipping sauces. With 175 salad dressing recipes, you will be sure to find one your family will love.
It is always less expensive and healthier for you to make your own dressings. You control the ingredients and you know exactly what is in the dressing you feed your family. The dressings in this book use everyday pantry ingredients. Most of the dressings in this book can be whipped up in a hurry just in time for dinner.

One of the benefits of preparing your own salad dressings is you can substitute ingredients that are in the pantry. Use the dressing recipes as a guide and have fun creating a new masterpiece.

Makes 1 cup Ingredients 1/2 cup mayonnaise 2 tbs. lemon juice 1 tbs. chili sauce 2 tbs. pimento stuffed green olives, chopped 1 tbs. minced onion 1 tbs. minced green bell pepper 1 tbs. prepared horseradish 1/4 tsp. salt Directions Add all the ingredients to a blender. salt Directions Add all the ingredients to a blender.

Blend until well combined. Pour the dressing into a small bowl. Cover the bowl and chill the dressing before serving. This dressing will keep about 1 week in a covered container in the refrigerator.

This is so good over any fruit salad, used as marinade or over any fresh green salad. chopped fresh cilantro 2 tbs. honey Directions In a small sauce pan over medium heat, add the orange juice, lime juice and cilantro. honey Directions In a small sauce pan over medium heat, add the orange juice, lime juice and cilantro.

Bring the juices to a boil. When the juices boil, reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat. Strain the dressing through a fine sieve. Save the liquid and use the liquid as the dressing. Discard the cilantro.

Stir the honey into the reserved liquid. Chill the dressing if desired before serving.

Makes 1 cup Ingredients 1 cup extra virgin olive oil 3 tbs. lemon juice 2 tsp. grated lemon zest Directions Add all the ingredients to a glass jar. Place the lid on the jar and shake until the dressing is well combined.

Store the dressing covered in the refrigerator up to 2 weeks. You can substitute orange juice and orange zest for the lemon juice and lemon zest if desired.

Makes 2 cups Ingredients 3/4 cup white wine vinegar 3/4 cup water 1/4 cup vegetable oil 1/4 cup minced fresh parsley 2 garlic cloves, minced 1 tbs. granulated sugar 1 tsp. dried oregano 1/2 tsp. salt 1/8 tsp. black pepper Directions Add all the ingredients to a glass jar. black pepper Directions Add all the ingredients to a glass jar.

Place the lid on the jar and shake until well blended. Serve over your favorite salad or use as a marinade for vegetables.

Makes 1 cup Ingredients 3/4 cup plain yogurt 1/4 cup mayonnaise 1 tsp. minced fresh dill 1 tsp. minced fresh chives 1/8 tsp. lemon juice Directions Add all the ingredients to a small bowl. lemon juice Directions Add all the ingredients to a small bowl.

Stir until well combined. Cover the bowl and chill the dressing for 1 hour. Spoon the dressing over your favorite salad.

Makes a little less than 3/4 cup Ingredients 1/2 cup plain yogurt 1 tbs. plus 1 tsp. lemon juice 1/4 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. black pepper Directions Add all the ingredients to a small bowl. black pepper Directions Add all the ingredients to a small bowl.

Stir until well blended. Cover the bowl and refrigerate the dressing until well chilled.

Makes 1 cup Ingredients 1 tsp. grated lemon zest 1/2 cup lemon juice 1/4 cup molasses 2 tbs. olive oil 2 tbs. minced shallots 1 tsp.

Dijon mustard 1/4 tsp. salt 1/4 tsp. black pepper Directions Add all the ingredients to a small bowl. Whisk until well combined. Store the dressing in the refrigerator no more than 5 days. The dressing must be served at room temperature.

If the dressing is chilled, allow the dressing to come to room temperature before serving. Stir the dressing before serving.

Makes about 2 cups Ingredients 1/2 cup applesauce 1/2 cup honey 1/4 tsp. grated lemon zest 3 tbs. fresh lemon juice 1 tbs. paprika 1/2 tsp. salt 1/4 tsp. dry mustard 1/2 cup vegetable oil Directions Add the applesauce, honey, lemon zest, lemon juice, white vinegar, paprika, salt and dry mustard to a blender container. dry mustard 1/2 cup vegetable oil Directions Add the applesauce, honey, lemon zest, lemon juice, white vinegar, paprika, salt and dry mustard to a blender container.

Process until combined. With the blender running, slowly stream in the vegetable oil. Process until the dressing is well combined and smooth.

Makes 1 cup Ingredients 5 bacon slices Vegetable oil as needed 2/3 cup red wine or balsamic vinegar 2 1/2 tbs. light brown sugar 1 tsp. cayenne pepper 1 garlic clove, crushed Directions In a skillet over medium heat, add the bacon. cayenne pepper 1 garlic clove, crushed Directions In a skillet over medium heat, add the bacon.

Cook the bacon about 6-7 minutes or until the bacon is crisp. Remove the bacon from the pan and drain on paper towels. Crumble the bacon into small pieces. Pour the bacon drippings into a 1/4 cup measuring cup. Add vegetable oil if needed to make 1/4 cup. Add the bacon drippings and vegetable oil to a glass jar.

Add the red wine or balsamic vinegar, brown sugar, salt, cayenne pepper and garlic. Place the lid on the jar and shake until well blended. Add the bacon crumbles to the jar and shake to blend the dressing. Serve the dressing freshly made or at room temperature.

Makes about 1 cup Ingredients 1/2 cup vegetable oil 4 tbs. grated fresh ginger 2 tsp. grated fresh ginger 2 tsp.

Dijon mustard 1 tsp. black pepper 1/2 tsp. salt Directions Add all the ingredients to a glass jar. Place the lid on the jar and shake until well combined. Refrigerate the dressing at least 4 hours.