GERMAN SALAD DRESSING WITH EVAPORATED MILK RECIPE
Steps:
- Pour the 5-ounce can of evaporated milk into a small bowl. Add 2 tablespoons sugar or sugar substitute of your choice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper, and stir until sugar dissolves.
- Stir in white-balsamic vinegar or white-wine vinegar and 1 to 2 tablespoons of minced onions, if using. Chill. When ready to serve, toss the dressing with torn mixed lettuce greens.
Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Cholesterol 11 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 308 mg, Sugar 11 g, Fat 3 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g
COOKED SALAD DRESSING
This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY VINAIGRETTE FOR SALADS
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Provided by James Peterson
Categories Salad Dressing Herb Milk/Cream Mustard Vinegar Salad
Number Of Ingredients 6
Steps:
- Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.
EASIEST SALAD DRESSING
This is the easiest, yet yummiest salad dressing there is!
Provided by PAYE
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 301.7 mg, Sugar 0.3 g
OIL AND VINEGAR SALAD DRESSING
Simple salad dressing is great on tossed salads but is also delicious as a marinade for chicken. Recipe source: Bon Appetit (February 1984)
Provided by ellie_
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar and shake or whisk to combine.
- Shake again before using.
CONDENSED MILK DRESSING
This is an old favourite in New Zealand, I think most people can remember their mum making a lettuce salad and having this dressing on the side. It is printed in the Edmonds Cookbook, but I have printed my mum's recipe below (as it uses less vinegar & salt).
Provided by LilKiwiChicken
Categories Salad Dressings
Time 2h5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put approximately 3 tablespoons of condensed milk into a small bowl.
- Add the mustard and mix until the lumps have disappeared.
- Then, add the rest of the condensed milk and salt (if using), and stir until combined.
- Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
- Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.
BASIC BUTTERMILK SALAD DRESSING
When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 32 servings (1 qt.)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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