Favorite Salad Dressing Recipe

1/2 cup olive oil
1/2 cup red wine vinegar (add or do less to taste)
tsp fresh chopped oregano
tsp fresh chopped basil
1/2 tsp fresh chopped mint (optional)
1/2 tsp fresh chopped parsley
1/2 tsp minced garlic
1/2 tsp sugar
1/2 tsp red chili flakes (optional)
salt to taste

Pepper Jelly Vinaigrette

Ingredients:

1/2 cup pepper jelly
2 tablespoons apple cider vinegar (Bragg’s if you can find it)
3/4 teaspoon Creole coarse-grain mustard
1/2 teaspoon kosher salt
a few cracks of freshly ground black pepper
1 clove minced garlic
1 teaspoon minced onion
1/3 cup extra-virgin olive oil

Sweet and Spicy Mango Vinaigrette

1 medium very ripe mango, peeled and pitted
½ cup water
¼ cup extra-virgin olive oil
3 tablespoons honey
2 tablespoons apple cider vinegar
¾ teaspoon crushed red pepper flakes (more or less to taste)
¼ teaspoon salt
? teaspoon black pepper

The homemade vinaigrette most often made at my house:

EVOO
red wine vinegar
Zatarain’s creole mustard
Steen’s Cane syrup
Crushed garlic
S&P
Crushed red pepper to taste

Smoked tomato dressing

2 or 3 good ripe tomatoes-anything homegrown and in season
Cup or so of Blue Plate Mayo
Cup or so of Half and Half
2 tablespoons lemon juice and zest of the lemon
3 garlic cloves minced
A bit of grated onion
Green onions sliced thin
Salt and pepper

X bottom of tomatoes and cut core from top-put in a foil pan and sit inside smoker or on a charcoal pit with lid on at low temp for about 30-45 minutes until soft. Remove skin and squeeze as much water out as you can, chop as you like.

Add all ingredients together and whisk. If too thin add more mayo, too thick more half and half, buttermilk or heavy cream. Adjust seasonings to taste. I prefer mine a bit thin.

Thousand Island Dressing by MD's Wife (MHNBPF)

Need:

- 1 cup good Mayonnaise
- 1/4 cup Ketchup
- 2 Tablespoons chopped celery
- 2 Tablespoons chopped green pepper
- 1 Tablespoon chopped onion
- 1/2 teaspoon kosher salt
- 1 teaspoon paprika
- 2 boiled eggs, fine grated

Classic thousand island has no sweet pickles. The sweetness comes from the ketchup and green peppers.

Everything goes into a mixing bowl

The secret to good texture is to finely grate the eggs. They also give a layer of the flavor you want in good thousand island.

Unfortunately, this is a make and eat dressing. It is best after chilling for 2-4 hours, ok at 24 hours if kept very cold. Since it has boiled eggs, I would not use it after 24 hours.

"May Her Name Be Praised Forever" She is the best thing that ever happened to me. Has been for 47 years, and I am not embarrassed to say that she is my sweetie.

4 garlic cloves peeled and roughly chopped
1 teaspoon coarse kosher salt
1/3 cup fresh lemon juice about 1 1/2 lemons
1/3 cup garlic or regular extra virgin olive oil
1 teaspoon Za'atar Seasoning

Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients. Screw the lid tightly in place, and shake.

This sounds like an excellent alternative dressing for Romaine and Grilled Chicken.. what kind of salad do you use this on?

Holy shite!! I don’t care for thousand island but I made it last night using this recipe and it’s phenomenal. Next time I make burgers I’m using this for a Big Mac type burger

My standard is a Dijon mustard vinaigrette made with EVOO....I vary the vinegars. Tonight’s was an inexpensive elderberry balsamic I received as a gift. Other times it is the muscat orange vinegar from Trader Joe’s, white wine vinegar, or cider. I like to keep a bottle of cider v with a few cloves of garlic and stalk of rosemary added to the bottle, for instant flavor in a quick dressing.