This is a great, quick dressing!
Mix well or shake until sugar and salt are dissolved. Can be refrigerated. You can use olive oil, but it will solidify in the refrigerator.
By anne from Sewell, NJ
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This salad dressing is made with oil, vinegar, and tahini, and is a huge staple in our household. Easy to make and lasts a long time.
I didn't have blue cheese or ranch dressing so I took a couple of spoonfuls of mayo, Greek yogurt, buttermilk, flavorings and spices. I had a dresssing for the coleslaw in a jiffy.
You can use this basic oil and vinegar mix to make a variety of different salad dressings.
This is good on lettuce salads as well as a dressing for other raw veggies.
I always get compliments on this dressing which I use on salads, everyone just loves it. I've also used it on cooked beets for a side dish and it was also great on freshly cooked green beans with a sprinkle of almonds.
Melt butter and stir in flour; cook until smooth. Then add vinegar, water sugar and egg which have been beaten until foamy. Cook until thickened, stirring to keep it smooth.
Combine ingredients. Let stand for one hour. Good on cabbage, macaroni, potato salad and cucumbers.
If you're a garlic lover like me, you'll enjoy this dressing on your salad!
Combine sugar, salt, dry mustard, poppy seeds, celery seeds, grated onion and vinegar. Gradually add peanut oil, beating constantly.
In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
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You will surely scratch salad dressing from your shopping list and never buy salad dressing again after reading this tip. Clean an old salad dressing bottle and fill it 3/4 from the top full with your favorite oil (e.g.
All you need to make French dressing, put ketchup in the mayo or salad dressing and mix for the taste you like. Or use mayo or salad dressing, add mustard, and ketchup for Thousand Island dressing. For this one, you can put sweet pickle relish or any other herb or onions or hard boiled eggs, if you like. Sometimes, I just use plain salad dressing or mayo on the salad. I put it on just before serving the salad. You can also mix oil and vinegar, with herbs and garlic, if you want to make a nice Italian dressing.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
When I was in grade school (in the 70's in Ohio), back when schools made everything from scratch because it was cheaper, the school made a sweet salad dressing that I would love to find the recipe for. It was what made me love salads. It was a clear dressing probably just sugar and oil and vinegar, but I cant find a recipe anywhere that tastes the same. Any suggestions?
By Peggy from Erwin, TN
If you can describe the taste a bit I could help search for it. Does it taste similar to French or to Thousand Island? If so, I might even have a couple clear ones in my collection ;-)
I know at my old school it was watered down french dressing. It was actually pretty good. The bitter/tartness wasn't as bad.
At my school in Florida they just spooned on salad dressing- the kind that comes in a jar that looks like a mayonnaise jar. They sell it next to the mayo in the grocery store.
I would love to find a good tasting salad dressing too.
Hope you get some feedback.
one egg
one cup of oil
vinegar
seasonings
honey
blender
Put the egg in the blender and pulse for a few seconds. Take the plastic thingy off the blender top, while blender is running, stream in the oil slowly. It will emulsify and get a great thick creamy mayonnaise look. Run in some vinegar until the consistency is how you want it.
about 1/2 teaspoon of salt
The finished product is actually home-made mayonnaise! You can then whisk in your favorite seasonings (garlic and a touch of celery salt are tasty. Mix in the honey until you get it as sweet as you like. If you add ketchup and relish it will be "french" salad dressing. Just keep fooling around with seasonings until you get the taste that you want.
If you season a tablespoon at a time it will give you an opportunity to sample the seasonings until you find the taste that you like best before seasoning the rest of the batch.
I grew up in the 70's too, and I'm from Eastlake, OH! LOL I agree, school lunches were really good back then!
here are a few recipes to try:
Salad Dressing:
2 tablespoons of balsamic vinegar
1 teaspoon of mustard
2 tablespoons of sugar
1 lemon
2 garlic cloves
Half a cup of olive oil
mix all ingredients except the oil. Thendrop the oil in, tablespoon at a time for an extra smooth consistency.
If you want, you can just mix all the ingredients in a container and shake.
Hope one of these hits the spot!
Thanks for the reminder. My mom made a similar dressing, and it was just vinegar, oil, sugar, and a few spices. I'd try 1/2 cup oil, 1/4 cup vinegar, and start with 3 T sugar, you might add a little more. Add salt, pepper, and whatever else you like, dill, basil, etc. I'm going to do this soon.
My favorite dressing tastes like British Salad Cream, and is just 1/2 cup mayo, 1/4 cup vinegar and 1/4 cup sugar. Sometimes I use lemon juice instead of vinegar. I use the same for cole slaw, fruit/gelatin salad, or salad (by the way, I almost always put some fruit in my salad)
Take a coffee cup (we use Corelle) fill it half way with sugar. Add two tablespoons cider vinegar. Fill to top of cup with water, stir. No oil needed. Toss with lettuce. Surprisingly good.
Have you tried Good Season's Italian dressing mix? It is a dry mix in an envelope. You just add oil and vinegar and I add a teaspoon of splenda (or sugar). It is the only Italian style dressing I like and I use a little extra vinegar and water and less oil - that way it saves a few calories! Most stores carry their own brand of dressing mix and the ones I have tried are just as good as the name brands. Hope this helps
In a one cup measuring cup add one fourth cup water, one fourth cup vinegar, one fourth cup sugar and one forth cup oil.
Schools should still cook food like we had in the 60's & 70's. We had wonderful simple food. Have you eaten in a school cafeteria in the last few years, might as well go to McDonalds it is almost all fast food and the combinations they put together, makes you wonder where they get their ideas.
I have made this mayonaise for more than 50 years. You need to mix together 1 teasp. dry mustard, 1/2 teasp salt, 1/2 cup vinegar, 1/2 tin condensed milk. I usually make a double amount in a large jar, it is yummy & I often eat it off a teaspoon.
But condensed milk is sweet!! Can you taste the sweetness even with the added ingredients? Thanks
Does anyone have the old Valerio's salad dressing recipe?
By hank from San Antonio, TX
Patrick Day Valerios Salad Dressing [Copycat Deconstruction]
½ cup coarsely chopped Parsley
½ cup coarsely chopped Basil
2 cloves garlic, chopped finely
1 teaspoon pepper
1 teaspoon salt (May cut back to 1/2)
Juice of 1 lemon
1 ½ cup Mayonnaise
1 ½ cup Sour Cream
½ of a small onion, chopped
2 Tbsp yellow mustard
Place all ingredients in food processor and process until smooth.
Due to the heat of friction from processing, the result will seem thin. It will firm right back up after being refrigerated.
I remember that the salad was Iceberg lettuce, chopped coarsely, with slices of radish and, maybe, some shredded carrots. This was all mixed with a generous portion of the salad dressing so that the whole salad was thoroughly coated with the dressing. Then, the salad was dished into the bowl. Then there was a sweet pickled bell pepper strip, and, for those who like them, anchovy filet on top.
I welcome any input on remember components of the salad. I always had cherry tomatos on top with 2 strips of anchovy
Are there any members out there that know the recipe for the salad dressing at Steve's Lounge in Hegewisch, IL? I attended a funeral luncheon there yesterday and the tossed salad had the most delicious dressing. It was a white creamy dressing, possibly with garlic and maybe even a little sour cream?
They probably make it there but I have no idea. I just loved it and would like to make at home. I live quite a ways from Hegewisch so unfortunately can't enjoy the dressing there too often. All the food there was quite good, especially the fried chicken!I googled the name and came up with the address so perhaps if you dropped them a line about how you enjoyed your meal, maybe they will be gracious enough to send the recipe you way. Somebody else had written about the fried chicken as well. Sounds great but I'd have to pass on that one. Hope you are able to get the recipe!
Steve's Lounge
5 star rating
based on 1 review
Category: Restaurants [Edit]
Neighborhood: Hegewisch
13200 S Baltimore Ave
(between 132nd St & 133rd St)
Chicago, IL 60633
(773) 646-1071
If you do contact them and get the recipe, please come back and give the rest of us a chance to taste this yummy stuff!
While we were at a funeral luncheon (7/06) at Steve's I made mention to the staff that I LOVED the dressing and ended up buying a pint of it I believe it was like $5. It seemed to me to be a combination of vinegar, garlic, mayo and maybe some sugar. I have not gotten it 100% but it sure is good, I also still have a small portion of the original, in my fridge to use for comparison.
I am looking for a good recipe for creamy garlic salad dressing.
I live in Arizona and have not found creamy garlic dressing in any of the restaurants including the Italian ones. In Illinois this is popular in our Italian restaurants.
By Paula
I don't have exact measurements, but mix Kraft mayo, apple cidar vinegar, sugar salt and pepper, and garlic powder.
I would like the recipe for the Kroger chef salad dressing. Does anyone have it?
By Carole
Combine olive oil, lime juice, and honey for a delicious summer salad dressing. The recipe follows.
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Mix all ingredients together and bring to a boil; stirring constantly. Let boil until it begins to thicken. It will thicken more as it cools down.
