6 Basic Pantry Salad Dressings
Recipe: #23616
April 28, 2016
Categories: Picnic, Gluten-Free, Vegetarian, Salad Dressing, Kosher Dairy, more
"Once you have the basic vinaigrette down, there are so many variations you can make based on what you have on hand. Here are a few multiple purpose dressings. They are all quite easy to make. The serving size is for each dressing."
Original is 3 servings
Ingredients
- FOR BASIC VINAIGRETTE
-
-
-
-
-
- FOR ONION DRESSING
-
-
-
-
-
-
- FOR ITALIAN DRESSING
-
-
-
-
-
- FOR HONEY MUSTARD
-
-
-
-
- FOR BUTTERMILK RANCH
-
-
-
-
-
-
-
- FOR MAYONNAISE
-
-
-
-
-
Nutritional
- Serving Size: 1 (798.3 g)
- Calories 3359.4
- Total Fat - 328.4 g
- Saturated Fat - 62.2 g
- Cholesterol - 2670.8 mg
- Sodium - 2406.8 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 2 g
- Sugars - 30.4 g
- Protein - 55.2 g
- Calcium - 520 mg
- Iron - 10.3 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
For the first 4 dressings:
Step 2
Whisk all ingredients together until well blended.
Step 3
For Buttermilk Ranch: Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
Step 4
For Mayonnaise: Whisk yolks, Dijon and lemon until well blended and light in color by hand – 3 minutes, by mixer – 1 minute). Slowly drizzle in oil a little at a time, whisking until mayo stiffens. Add 1/2 teaspoon salt. Refrigerate for up to 2 days.
Tips
No special items needed.
7 Reviews
You'll Also Love
