Basic Dressing with Variations

Basic Dressing with Variations

Ingredients

  • 1/2 cup extra-virgin olive oil or vegetable oil
  • 1 teaspoon salt
  • 1/4 cup vinegar
  • 1/4 teaspoon pepper

Instructions

Avocado Dressing

  1. Mix 1 ripe, peeled and mashed avocado with Basic Dressing. Add 1/4 teaspoon sugar and 1/4 teaspoon garlic powder.

This is great on sliced tomatoes.

Blue Cheese Dressing

  1. Add 3 tablespoons crumbled blue cheese to Basic Dressing.

Chiffonade Dressing

  1. Add 1 finely chopped hardboiled egg, 1/2 cup finely chopped fresh beet and 1/2 cup finely chopped onion to Basic Dressing.

Creamy Dressing

  1. Add 1/4 cup sour cream, 2 tablespoons bacon bits and 1/4 teaspoon minced parsley to Basic Dressing.

This is great with seafood.

Creole Dressing

  1. Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 cup ketchup, 1 teaspoon Worcestershire sauce, and a dash of hot pepper sauce.

This is super on seafood.

Dijon Vinaigrette

  1. Add 1 tablespoon Dijon mustard to Basic Dressing.

French Dressing

  1. Using Basic Dressing, substitute wine vinegar. Add 1/3 cup ketchup, 2 tablespoons sugar, 1 teaspoon minced onion and 3/4 teaspoon seasoned salt.

Herb Dressing

  1. Add 1 tablespoon chopped parsley, 1 teaspoon crushed, dried leaf thyme, 1/4 teaspoon crushed, dried basil, 1/4 teaspoon crushed, dried rosemary and 1/4 teaspoon crushed, dried oregano to Basic Dressing.

Use as a meat marinade, also.

Italian Dressing

  1. Using Basic Dressing, substitute 1/4 cup lemon juice for vinegar. Add 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon garlic powder.

This is great with antipasto.

Piquant Dressing

  1. Add 1 tablespoon bacon bits, 1 teaspoon onion salt and 1/4 teaspoon garlic powder to Basic Dressing.

This is wonderful on spinach salad.

Supreme Dressing

  1. Add and blend 1/4 cup honey, 1 teaspoon paprika, 1/4 teaspoon seasoned salt and 1/4 teaspoon celery seed to Basic Dressing.
  2. Garnish salad with orange sections.

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.