March 20, 2013

Dressing Down Salad Dressings

Why is it that we spend so much money on Salad Dressings that have such lackadaisical taste? Have you read the ingredient lists for these mass produced and mass marketed monsters? Mono-di-what? Hydrogenated who? M. S. Gee Whillikers, no thanks! Theres enough poison floating around in the air why would I put it in my food?

Ranch, Blue Cheese, Thousand Island, Russian, Catalina, and Italian are the originals. Then sprang up Caesar, Raspberry Vinaigrette, Honey Dijon, and a host of others. What many people dont realize, and Kraft doesnt want you to know, is that salad dressings are really quite easy to make. Now I admit, Hidden Valley makes an awesome ranch dressing, but make it with the seasoning packet and your own buttermilk and mayo. Maybe tweak it with a little fresh cracked peppercorn or shaved parmesan.

Try a Raspberry Maple Poppy Seed Dressing for a change.

2 Cups Mayonnaise
1/3 Cup Maple Syrup
¼ Cup Red Wine
¼ Cup Raspberry Vinegar
1 Tablespoon Sugar
2 Teaspoons Poppy Seeds
A Pinch of Salt and Pepper

Mix it up!

Lemon Herb Vinaigrette.

¼ Cup Minced Chives
¼ Cup Minced Parsley
3 Tablespoons Lemon Juice
½ Cup Olive Oil
A Dash of Nutmeg
A Dash of Dried Mustard
2 Dashes of Salt and Pepper

Whisk it all together and love it!

Mark Downey’s Maple Dijon!

1 Tablespoon Dijon
½ Cup Ap[ple Cider Vinegar
½ Cup Maple Syrup
1 ¼ Cup Olive Oil
Salt and Pepper To Taste

Make it so!

These homemade dressings have four things in common. They are easy to make, low in saturated fat, taste great, and flexible. Take away the poppy seeds and add orange essence to the maple dressing for a citrus twist. Change the vinegar to red wine for a smooth distinction. Slight substitutions change the personality of the dressing. Lemon Herb? How about Orange Rosemary, Cilantro Lime, or Lemon Basil!

Remember when it comes to dressings the sky, with your imagination, is the limit.