Dressing up a salad

By Susan McClanahan

I had the pleasure of having lunch recently with some very dear friends and Lonnie reminded me that our taste changes every seven years. I always knew our taste changes through life, but didn't really think about it changing routinely about every seven years.

In pondering on that point, I thought about all of the things our children would not eat when they were younger, but learned to love when they were a little older. Salads are some of those foods that would be near the top of that list.

Today I am sharing a variety of salad dressing recipes to top your favorite ingredients when you build your favorite salad. Enjoy!

Original Thousand Island Dressing

Scott and I loved our vacation trip to Thousand Island, New York, a few years ago. While we were there we visited the restaurant where this popular dressing got its name and was first served. This dressing got its name in honor of this beautiful area where there are literally over a thousand islands in the Saint Lawrence River. Story goes, in the early 20th century, a fishing guide's wife, Sophie Lalonde, made the condiment for her husband's shore dinner.

• 3 eggs
• 1/4 cup Worcestershire sauce
• 1 tablespoon white sugar
• 1/4 cup white vinegar
• 1 pinch ground cloves
• 1 quart mayonnaise
• 3/4 cup sweet pickle relish
• 1/2 cup chopped black olives
• 1/2 cup diced red bell pepper

Place eggs in a saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop or press through a sieve.

In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.

Serve over a crisp Iceberg wedge salad or mixed greens of your choice.

This may also be used on a Reuben sandwich or a grilled beef patty melt, in casseroles or as a dipping sauce for vegetables or French fries.

Mom's French Dressing Recipe

You've finally found the dressing recipe that you remember having as a kid. Our mother was on this recipe kick for many years and we enjoyed it all year long. Serve over a bed of lettuce with hard boiled eggs and homemade croutons.

• 1-1/4 cups ketchup
• 1 cup oil
• 2/3 cup sugar
• 1 teaspoon paprika
• 2 tablespoons vinegar or 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 small onion, grated
• 1/2 teaspoon garlic powder

Mix all ingredients and sprinkle with garlic powder. Refrigerate in a well-sealed jar.

Best Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon light brown sugar
• 1 garlic clove, minced
• 1â„2 teaspoon salt
• 1â„4 teaspoon black pepper, ground
• 1â„4 cup extra virgin olive oil

Mix all ingredients except oil together. Add oil to mixture and mix well with whisk.

Mungo's Salad Dressing

• 3/4 cup apple cider vinegar
• 2 ounces water
• 1/3 package Good Seasons dry salad mix
• 1/4 cup sugar
• 1/2 cup oil

Mix dressing together; the longer it sets the better. Make the dressing the day before and refrigerate it till serving. Right before serving, pour dressing and mix salad.

Dressing lasted about 2 weeks.

Use on a mixture of Romaine lettuce, roped Provel cheese, Parmesan cheese, sliced green onions and cooked and crumbled bacon pieces.

Citrus Vinaigrette

This is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). Make it your own! For added excitement, add grilled or seared scallops to the salad.

• 2 tablespoons fresh squeezed orange juice
• 1 teaspoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil

Combine all ingredients together and whisk until well incorporated. Drizzle 2-3 teaspoons of dressing over your salads.

Brown Derby Old Fashioned French Dressing

Serve this recipe over an original Cobb salad. The amount of garlic may seem too much, but you will see that it is just perfect; yes, 1 whole head.

• 1 cup water
• 1 cup red wine vinegar
• 1 teaspoon sugar
• 1â„2 lemon, juice of
• 2-1â„2 tablespoons ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon English mustard
• 1 head garlic, finely chopped
• 1 cup olive oil
• 3 cups salad oil

Blend all ingredients, except oils. Add olive oil and salad oil. Mix well. Chill and shake thoroughly before serving on salad.

Benihana Ginger Salad Dressing

This recipe is so delicious. You can't tell it from the restaurant's version. You may choose to take the time to finely mince each vegetable or cutting them into bigger pieces saves a good bit of time, or running it through the blender will puree it to perfection. Serve this on grilled chicken breasts, over steamed carrots and broccoli, and especially on leafy green salads, plum tomatoes and green onions. Day two, you can serve on top of chopped up cucumber.

• 1â„2 cup onion, minced
• 1â„2 cup peanut oil
• 1â„3 cup rice vinegar
• 2 tablespoons water
• 2 tablespoons fresh ginger, minced
• 2 tablespoons celery, minced
• 2 tablespoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1â„2 teaspoon garlic, minced
• 1â„2 teaspoon salt
• 1â„4 teaspoon pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well pureed.

Chunky Blue Cheese Salad Dressing

• 1 cup good quality mayonnaise
• 1 cup sour cream
• 1â„2 cup buttermilk
• 1â„2 teaspoon white pepper
• 2 tablespoons grated onions
• 4 dashes Tabasco sauce
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1â„2 teaspoon salt
• 1 dash cayenne pepper
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 6 ounces crumbled blue cheese

Combine mayonnaise, sour cream and buttermilk, mixing well. Add remaining ingredients mixing thoroughly.

Must refrigerate for 24 hours before serving for best flavor.

Italian Salad Dressing

This easy yet delicious salad dressing recipe can be served on a mixed salad or used to marinate chicken breasts for grilling, as well as many other uses.

• 3â„4 cup vegetable oil
• 1â„4 cup cider vinegar
• 2 tablespoons water
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 1-1â„2 teaspoons salt
• 1â„4 teaspoon pepper
• 1 teaspoon grated parmesan cheese

Combine all ingredients in a bottle. Shake to blend.

Allow flavors to blend about an hour or so, Will even be more flavorful the following day. Be sure to refrigerate any leftovers. Makes about 1 cup.

Creamy Parmesan Salad Dressing

• 1â„2 cup mayonnaise
• 1â„4 cup grated parmesan cheese
• 1â„4 cup buttermilk (regular milk can be substituted)
• 1-1â„2 teaspoons minced garlic
• 1 teaspoon minced fresh parsley
• 1â„2 teaspoon lemon juice

Whisk all ingredients in a small bowl. Refrigerate until serving time to let flavors develop.

Orange-Poppy Seed Dressing

Serve on hearty bed of baby spinach, red onions, orange slices, dried cranberries and seared scallops, or any vegetable would be delicious with this dressing.

• 1 medium orange
• 3 tablespoons sherry vinegar or cider vinegar
• 2 tablespoons sugar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon finely chopped onion
• Dash ground black pepper
• 1/3 cup vegetable oil
• 1 teaspoon poppy seeds

Finely shred 1-1/2 teaspoons peel from orange. Peel, seed, and section orange, reserving juice. In a food processor or blender combine the shredded orange peel, sections, and juice; the vinegar; sugar; mustard; onion; and pepper. Cover and process or blend until well mixed.

With the processor or blender running, slowly add oil in a steady stream until mixture is thickened. Transfer to a small bowl. Stir in poppy seeds. Store in the refrigerator for up to 1 week. Stir well before using.

Lime Dressing

• 1 lime
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil

Remove 1 teaspoon zest from lime; juice to get 3 tablespoons. In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.

Serve over a bed of salad topped with grilled shrimp, avocado slices, tomato chunks, thin sliced sweet onion and a dash of fresh cilantro.

Gingered Mango Dressing

• 3/4 cup mango juice
• 3 tablespoons rice wine vinegar
• 1 teaspoon finely chopped shallot
• 1/2 teaspoon salt
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon finely snipped fresh cilantro

In a blender combine mango juice, vinegar, shallot, salt, ginger, sugar, and pepper. With blender running, slowly add oil in a steady stream until well mixed. Transfer to small bowl; stir in cilantro. Store in the refrigerator for up to 3 days.

Serve on a bed of mixed fancy greens, black beans, fresh cut corn from the cob, sliced grape tomatoes, sliced radishes, grilled asparagus and marinated grilled chicken breast.

Raspberry Pecan Dressing

• 1/2 cup fresh raspberries
• 1/3 cup toasted pecan or cashew pieces
• 1/4 cup raspberry or red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup olive oil

In a blender container combine raspberries, pecans or cashews, vinegar, honey, mustard, salt, and pepper. Cover and blend until nearly smooth. With blender running, drizzle in the oil until combined. Serve as desired with toss or fruit salads.

Have a great week, and until next time, happy cooking.