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The only salad dressing I make well is mayonnaise and ketchup. Does anyone have other good salad dressing recipes? I’d like to become a bit more sophisticated in my salad eating.
My mother uses sugar, salt, lemon juice, oil, pepper, but doesn’t measure and I can’t seem to get it right when I copy her.
Try 3 parts oil to 1 part vinegar.
Good Seasons makes good salad dressing mixes – you add your own oil/vinegar/water. We love the Italian. I can’t get it here, but I found recipes online for how to make the mix (or an approximation of it). I do not use the whole oil requirement, but split it half water-half oil.
I make sort of a ranch dressing, but it is more diluted. I start with mayo, add dill (dry is fine) and some garlic powder – more dill and less garlic, a very little bit of ketchup and then water it down – I would add the same amount of water as what you already have. I actually use a mayo container that is almost finished and put the spices right inside. When I add the water, I shake it up. I find that it sometimes comes out lump, but if I wait a few hours and shake some more, it is more smooth. You could use a whisk or at least a fork to break up the mayo.
Hellman’s over here has a very tasty garlic dressing. I did not think I would like it, but it is much like what I describe above but without the dill that I add.
I stated making a purple cabbage salad with soy sauce, vinegar, sugar and oil. I put some green onion and carrots in the bowl as well. I saw someone even put Craisins in such a salad. It was probably really yummy.
BTW – My favorite is still ketchup and mayo.
When I wrote “Try 3 parts oil to 1 part vinegar. ” I don’t mean to just do that. That should be the foundation and you should come up with your own ideas of what to add to that (mustard, garlic, herbs, honey etc). If that is too tart then replace some vinegar with water to keep the 3:1 ratio.
Oil and water will break apart on their own but a little mustard, honey or mayo really helps keep everything together. That’s probably why your non-mayo dressings weren’t so easy to make. You’re not adding those things just to make it taste better. Also, if you can put it in the blender, it will keep together better than shaking it.
Always try to taste everything. That’s one of the most important rules of cooking and it is a mitzva to do it on Erev Shabbos.
My favorite is just as easy as the ketchup and mayonnaise to prepare… one cup sugar and one cup white vinegar… I like it best on a pepper salad.
Mayonnaise, lemon juice and a single garlic cube.
For Pesah, I like using simply some lemon juice, chopped garlic, fresh chopped flat leaf parsley, olive oil, salt, pepper, and a pinch of sugar. (when it isn’t Pesah, a little Dijon mustard is very nice). Other fresh herbs go nicely in that.
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