Tag Archives: Salad Dressings

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.

Caesar Dressing (food)

1 c mayonnaise
1 t Worcestershire sauce
1/4 t salt
1 T lemon juice
1 garlic clove, minced
1/8 t pepper
1/2 c parmesan cheese, shredded
1 T heavy cream

Whisk all ingredients and chill.

Hidden Valley Ranch Dressing Mix (topsecretrecipes)

1/2 c mayonnaise
1/2 c buttermilk
1/4 t dried parsley flakes
1/4 t ground black pepper
1/4 t MSG (Accent)
1/4 t salt
1/8 t garlic powder
1/8 t onion powder
pinch dried thyme

Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill
for several hours before using. Makes 1 cup.

Creamy Caesar Dressing (cookinglight)

 

1/3 c plain fat-free yogurt
2 T fresh lemon juice
1 T olive oil
2 t red wine vinegar
2 t Worcestershire sauce
1 t anchovy paste
1 t Dijon mustard
1/2 t freshly ground pepper
1 garlic clove, minced

Combine all ingredients in a bowl; stir well with a whisk. Yield: 1/2 cup.

Classic Vinaigrette (cookinglight)

 

1 1/2 T red wine vinegar
1 T chopped shallots
1/4 t salt
1 T Dijon mustard
1/8 t pepper
3 T extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated. Makes 6 T.

Big Boy’s Blue Cheese Dressing

1/2 c sour cream
1/2 c milk
1 c Kraft mayo
4 oz bleu cheese, crumbled
1/8 t onion powder

Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate.
Use within 10 days.

Creamy Avocado “Ranch” Dressing (angieinprogress)

1 medium avocado, cut into chunks
1 non-fat Greek yogurt
4 T finely chopped herbs (like dill, chives and parsley)
2 garlic cloves, minced
3 T freshly squeezed lemon juice
1/4 c low-fat buttermilk (or more to adjust consistency if desired)
sea salt and freshly ground pepper to taste
1/3 c extra virgin olive oil

Place avocado, yogurt, herbs, lemon juice, buttermilk, garlic, salt and pepper in a blender; and blend until smooth. Continue blending avocado mix, slowly adding oil until well-blended. Use more buttermilk if you prefer a thinner consistency. Store in the frig, tightly covered until ready for use.

Cafe Rio Creamy Tomatillo Salad Dressing

2 c Ranch dressing
1/2 c cilantro leaves
2 large or 4 small tomatillos
1/2 t minced garlic
2 T fresh lime juice
1 t Green Tabasco sauce(can sub 1 diced jalapeno pepper)

In a blender add tomatillos, garlic, lime juice, cilantro and Green Tabasco to the food processor and pulse until ingredients are finely pureed. Add Ranch dressing and pulse a few times until ingredients are well combined. Chill dressing for 1 – 2 hours and serve. Makes about 2 1/2 cups.

 

Sweet and Sour Dressing (peasandcrayons)

3 T fresh lemon or lime juice
3 T extra virgin olive oil
2 T white vinegar
1/4 t salt, to taste
1/8 t dill (fresh or dried)
1/8 t garlic powder
1/2 t fresh minced garlic
2 T honey
2 T rice vinegar

Whisk everything together. Serve at room temp for maximum flavor.

The Best Ever Homemade Chunky Blue Cheese Dressing (domesticsuperhero)

1/3 c milk
1 t white vinegar
5 oz blue cheese, crumbled
1/3 c & 1 T sour cream
1/4 c mayonnaise
4 t white wine vinegar
1/2 t sugar
1/4 t garlic powder
1/8 t freshly ground black pepper
dash of salt

In a medium bowl mix milk and white vinegar; let sit for 5 minutes, stir. Add crumbled blue cheese to mix and mash with a fork until they are well combined. Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, black pepper and salt; mix with fork to combine well. Pour into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Remove, stir and serve on your favorite foods! Note: If you have buttermilk, you can use 1/3 c in place of the milk and 1 t white vinegar. Will last in the fridge for up to 30 days in a sealed container. Makes just under 2 cups.

Best Homemade Ranch (thecraftyblogstalker)

Ranch Dressing

1/2 T black pepper
2 1/2 T parsley flakes
1 T garlic salt
3/4 t Kosher salt
1/2 T garlic powder
1 1/2 T onion powder
3/4 t dill weed

Pour each of the ingredients directly into a spice bottle and then shake the container to mix. Makes 6 T.

To Mix Up

1 T dry mix
1 c mayo
1 c cultured low fat buttermilk
3/4 c light sour cream
1/2 t lemon juice

Mix together well.Will keep as long as the buttermilk expiry date.

Zesty Italian Dressing (wellnessmama)

3 T white wine vinegar
1 small squirt of Dijon mustard
1/4 c olive oil
1/2 t onion powder
1 – 2 cloves finely minced garlic
1/2 t each of thyme, basil and oregano
salt and pepper to taste

Pull all ingredients in small jar and shake vigorously. Note: Can use as a marinade on meats and roasted veggies for extra flavor! Will store in the fridge for several days but making a small batch each time it is needed makes for better flavor.

Basic Italian Dressing (Epicurious)

6 T olive oil
2 T white wine vinegar
2 T chopped fresh parsley
1 T fresh lemon juice
2 garlic cloves, chopped
1 t dried basil, crumbled
1/4 t dried crushed red pepper
pinch of dried oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Makes about 1/2 c.

Homemade Chunky Blue Cheese Dressing

1/3 c milk
1 t white vinegar
5 oz blue cheese, crumbled
1/3 c & 1 T sour cream
1/4 c mayonnaise
4 t white wine vinegar
1/2 t sugar
1/4 t garlic powder
1/8 t freshly ground black pepper
dash of salt

In a medium bowl mix milk and white vinegar; let sit for 5 min, stir. Add crumbled blue cheese to mix and mash with a fork until they are well combined. Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, black pepper and salt; mix with fork to combine well. Pour into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Remove, stir, and serve on your favorite foods! Will last in the fridge for up to 30 days in a sealed container. Makes just under 2 cups. Note: If you have buttermilk, you can use 1/3 c in place of the milk and 1 t white vinegar.

Avocado Greek Yogurt Ranch Dressing (cookingclassy)

1 c plain fat free or low-fat Greek yogurt
1 medium avocado, peeled and cored
1 1/2 T fresh lime juice
1 clove garlic
2 T chopped fresh parsley or 2 t dried
2 t chopped fresh dill or 3/4 t dried
2 t chopped fresh chives or 3/4 t dried
1/2 t onion powder
salt and freshly ground black pepper to taste
up to 6 T milk, as needed (for a slightly richer dressing sub 2 T olive oil for some of the milk)

Add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 T at a time to reach desired thickness. Store in refrigerator in an airtight container.

Creamy Avocado Dressing (popsugar)

1/2 c grape seed or olive oil
1 T honey
1 garlic clove
1 medium avocado, chopped
juice of 1 lime
1/4 c fresh orange juice
sea salt and freshly ground black pepper

In a blender combine oil, honey, garlic, avocado, lime and orange juices, and season with salt and pepper. Puree until smooth. The dressing will keep in an airtight container in the refrigerator for up to 3 days.

Perfect Caesar Dressing (Natashiaskitchen)

2 T mayo
2 t Dijon mustard
2 garlic cloves, pressed
1/4 c fresh lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 t salt
1/2 t freshly ground black pepper
1 c mild or extra light olive oil (not extra virgin)
1/2 c shredded Parmesan cheese

Place, Dijon, garlic cloves, lemon juice, salt and pepper in the bowl of an electric food processor. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the olive oil. Process until thick and creamy. Add parmesan cheese and pulse 5 or 6 times, and, it’s done! Serving: 1 1/2 cups.

Creamy Poppy Seed Dressing (chefintraining)

2/3 c mayo
1/2 c half and half (any percentage of milk will work- the higher the percentage, the creamier it will be)
6 T sugar
8 t apple cider vinegar
1/2 t lemon zest
4 t poppy seeds

Combine all ingredients together in a blender and blend until well combined. Serve dressing over salad.

Pasta Salad Dressings (homemadeforelle)

Creamy Italian Dressing

1/4 c mayo
3 T white wine vinegar
2 T olive oil
2 T sour cream
1 clove garlic, minced
1/2 t basil
1/2 t oregano
1/2 t thyme
1/2 t rosemary
1/2 t salt

Mix together.

Ranch

1/4 mayo
1/4 c sour cream
1/4 c milk
2 T fresh parsley, chopped
2 T fresh chives, chopped
1 T apple cider vinegar
1 clove garlic, minced
1/4 t salt

Mix together.

Garlic

2/3 c olive oil
1/3 c red wine vinegar
juice of 1 lemon
3 cloves garlic, minced
1/4 t salt

Mix together.

Asian

1/3 c olive oil
2 T rice wine vinegar
1 T brown sugar
1 T sesame oil
1 1/2 T grated ginger
1 t sriracha
salt and pepper to taste

Mix together.

Pesto

2 c fresh basil leaves
2 cloves garlic
2/3 c olive oil
1/2 c parmesan cheese, grated
salt and pepper to taste

Mix together in a blender.

Mediterranean

1/2 c olive oil
2 T red wine vinegar
2 t Dijon mustard
1/2 c feta cheese, crumbled
1 Roma tomato, diced
1 t oregano

Mix together.

Chili’s Copycat Ranch Dressing (andrealikes)

1/4 c mayonnaise (NOT/NEVER Miracle Whip)
1/4 c sour cream (add another dollop for a thicker dressing)
1 T pickle juice, dill
1 T buttermilk
1/8 t salt
1/4 t dried parsley
1/4 t onion powder
1/8 t garlic powder
1 dash pepper

Combine mayonnaise, sour cream and dill pickle juice in a medium size bowl. Add in buttermilk and stir. Mix in the rest of the ingredients. Cover and chill for at least 30 min. Give it a stir before serving.