Paula Deens Greek Dressing Food

LADY AND SONS' SALAD

Lady and Sons' Salad image

Provided by Food Network

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise
3 tablespoons sour cream
1/2 lemon, juiced
Pinch Silly Salt
1 teaspoon garlic powder
8 ounces Gorgonzola
2 tablespoons red wine vinegar
1 tablespoon buttermilk
Pinch cracked black pepper
4 cups wild greens salad mix
1/2 red onion, sliced
1 red pepper, sliced
Walnuts, for garnish

Steps:

For the dressing: In a large bowl, mix all ingredients together. In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with chopped walnuts.

PAULA DEEN'S GREEK DRESSING

Paula Deen's Greek Dressing image

Make and share this Paula Deen's Greek Dressing recipe from Food.com.

Provided by KLBoyle

Categories Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
3 tablespoons water
1 (2/3 ounce) packet Good Seasonings Italian salad dressing mix
1 teaspoon anchovy paste
1/2 cup extra virgin olive oil

Steps:

Whisk together vinegar, water, dressing mix and anchovy paste until smooth.
Add oil and whisk until well blended.

PAULA'S PRETTY IN PINK SALAD DRESSING

Paula's Pretty in Pink Salad Dressing image

Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

Provided by Misa3446

Categories Salad Dressings

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup canola oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
1 teaspoon dry mustard
1 garlic clove, minced

Steps:

Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.

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