There is so much that we can stockpile to be able to eat well when there is no grocery store. But salad dressings are not one of those foods. Anyone who has ever lost a bottle of dressing in the back of the cabinet only to find it when it is way beyond its best-by date can testify to that. Bottled salad dressing just turns really gross.
So we've got to have recipes for a variety of salad dressings. Admit
it. You really do not want to eat green salads without dressing, do
you? But salad greens are really easy and quick to grow and full of
vitamins. Salad greens are so versatile. So here are some recipes for
you.
Chinese Chicken Salad Dressing
1 cup peanut oil
1/3 cup rice vinegar
1/4 cup sesame oil
1/4 cup sugar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard
In a dressing bottle or canning jar, combine all liquid ingredients. In a small bowl, mix sugar and mustard thoroughly and then add to liquid ingredients. Shake or stir to combine. May be stored in the refrigerator up to two months.
Honey Mustard Salad Dressing
1/2 cup oil
1/4 cup vinegar
3 tablespoons honey
2 tablespoons Dijon-style mustard
In a small bowl, combine honey and mustard until smooth. Add vinegar; whisk until blended. While beating with whisk, slowly add oil.
Italian Dressing Mix
2 teaspoons dry pectin
2 teaspoons sugar
1 teaspoon salt
3/4 teaspoon lemon pepper
1/2 teaspoon dehydrated carrots
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1 pinch ground oregano
Place carrot and crushed red pepper in a blender or food processor and blend for 30-60 seconds, or until vegetables are finely chopped. Add remaining dry ingredients and combine.
Because this mix stores indefinitely, you might consider mixing up several little baggies of this mix in advance.
Italian Salad Dressing
1/2 cup oil
1/4 cup vinegar
3 tablespoons water
Italian Dressing Mix, above
Put vinegar and water in a cruet or canning jar. Add dressing mix, seal, and shake well. Add oil and shake until well combined.
Ranch Dressing
3/4 cup buttermilk
3 tablespoons plain yogurt
2 tablespoons mayonnaise
4 teaspoons oil
2 teaspoons cider vinegar
2 tablespoons finely chopped onions
2 teaspoons sugar
2 teaspoons parsley
1/4 teaspoon marjoram
1 garlic clove, minced
In a small bowl, whisk together buttermilk, yogurt, mayonnaise, oil, and vinegar until smooth. Stir in remaining ingredients. Cover and refrigerate six hours or overnight. May be stored in the refrigerator for up to two weeks.
Review: There's nothing bad, per se, about this dressing, but it does not taste anything like Hidden Valley Ranch dressing, which is what we all know and love here. So this is definitely the least favorite of all the dressing recipes listed here. All the rest I make fairly regularly. And we all really like them.
Simple Green Salad Dressing
3/4 cup oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
In a jar with a tight-fitting lid, combine all ingredients. Cover and shake well. Chill.
Slightly Sweet Green Salad Dressing
1/2 cup oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
In a jar with a tight-fitting lid, combine all ingredients. Cover and shake well. Chill.
Strawberry Salad Dressing
1 cup sugar
1/4 cup lemon juice
1/4 cup white wine vinegar
2 tablespoons vegetable oil or peanut oil
2 teaspoons poppy seeds
5-6 strawberries
Blend all ingredients. May be stored in the refrigerator for up to two weeks.
I notice most of these require cooking oil. That's going to be interesting to replace after the stockpile is used up. I remember hot bacon grease on our greens at Grandmoms. She could grow pigs.
ReplyDeleteWell, that's true. I've been able to get peanut oil to last for at least 4-5 years, so I'm hopeful we'll be able to have salad dressings at least that long. And yes, warm bacon grease makes a very tasty dressing. Up until the mid 1900s, pigs were raised for their fat as much as for the meat. We might see a return to those days, don't you think?
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