Balsamic Vinaigrette

NOTE: This is delicious as a salad dressing or as a dip for Focaccia.

INGREDIENTS
1/4 cub balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

DIRECTIONS

1. In a bowl whisk the vinegar, garlic, salt and pepper until mixed well.
2. Slowly whisk in the olive oil until well blended.
3. Best to refrigerate after use.

Roberta's Onion and Dill Veggie Dip

INGREDIENTS

1 cup sour cream
1 cup Best Foods Mayonaise
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetiti Seasoning Salt

DIRECTIONS

1. Mix all ingredients together with a rubber spatula until smooth.
2. Chill 1 hour.

Mushroom and Bacon Spinach Salad

Per the request of Angel :-). I'm glad you liked it so much!
I hope it's a hit at your party too!

INGREDIENTS:

Salad
1 cup sliced almonds
6 tablespoons sugar

1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 red onion, chopped
3/4 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained


Mustard Poppy Seed Dressing
3/4 tablespoons poppy seeds
1/3 cup white vinegar
3/4 oil
1/3 cup sugar
1 tablespoons red onion, grated
3/4 teaspoon salt
2 tablespoons mustard

DIRECTIONS:

1. Cook sugar and almonds over low heat stirring constantly until light brown and almonds are caramelized by the melted sugar.
   
2. Mix remaining 5 ingredients together.
3. Sprinkle almonds, bacon, and oranges on top just before serving. Serve with dressing.
4. For dressing, mix and chill.
   

Cheree's Southwest Go Back for Seconds Salad

Yesterday I attended a Pampered Chef party. We had a fantastic salad. Unfortunately, the hostess didn't have recipes printed off for us to take away. It had a wonderful dressing which she shared the ingredients to. I never got the proportions so, I made this salad up today and "tried" to recreate yesterday's dressing for the salad to take to my Mom's house for dinner and was ecstatic about the outcome. I hope you enjoy it as much as I did! We ate this with my Mom's grilled chicken which she marianates in Good Season's Italian Salad dressing. If you're not having chicken on the side, chopped grilled chicken is a great addtion to the salad!

DRESSING INGREDIENTS:

1/4 cup distilled white vinegar
3 tablespoons water
1 packet Lipton Onion Soup Mix
1 clove garlic, minced
1/2 vegetable oil

DRESSING DIRECTIONS:

1. Mix vinegar, water, soup mix, and garlic vigorously with a wire whisk.
   
2. Add the vegetable oil.
3. Mix again.
4. Store chilled for up to 3 weeks.
5. Makes approximately 1 cup of dressing

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SALAD INGREDIENTS:

1 avocado, chopped
1 green pepper, chopped
2-4 Roma tomatoes, chopped
1 can black beans, rinsed, drained, and patted dry with a paper towel
1-2 hearts romaine lettuce, chopped, rinsed, and dried (I used 2 hearts)

SALAD DIRECTIONS:

1. Toss all the ingredients.
2. Drizzle desired amount of dressing over salad (I used about 1/3 cup) and toss again.
3. Serve immediately.

Good Seasons Italian Salad Dressing Mix

I found this on Recipezaar. "Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket."

INGREDIENTS

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon mccormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

To make dressing:

1/4 cup vinegar
3 tablespoons water
1/2 cup oil

DIRECTIONS:

1. Place the carrot and bell pepper on a baking pan in an oven set on 250°F for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
3. The mix can be stored in a sealed container indefinitely until needed.
4. When ready to use, pour ¼ cup of vinegar into a cruet or jar.
5. Add 3 tablespoons of water, then add the dressing mix.
6. Seal and shake vigorously.
7. Add ½ cup of oil and shake until well blended.
   

Mom's Ranch Dressing

INGREDIENTS:
1 cup buttermilk
1 cup mayo (Best Food's brand)
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. accent
1/4 tsp. salt
1/8 tsp. pepper

DIRECTIONS:

1. Place all ingredents in a large bowl or pitcher.
2. Using a wire whisk, stir until smooth.
   

"Cafe Rio" Tomatillo Dressing

I've seen numerous knock off recipes for this using store bought ranch dressing. I tried it and wasn't a fan. I decided to substitute my Mother's homemade ranch in place of the store bought and loved the result. I hope you do too.

INGREDIENTS:
1 jalapeno pepper-keep the seeds if you like it spicy (or 1/8- 1/4 tsp cayenne pepper)
2 medium tomatillo's, husked and cut into bite size pieces
1/2 bunch of fresh cilantro
juice from one lime
1 cup buttermilk
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp accent
1/4 tsp salt
1/8 tsp pepper

1 cup mayo (Best Food's brand)

DIRECTIONS:

1. Place all ingredients in a blender except the mayo. Blend until just combined.
2. Pour into a large bowl or pitcher. Using a wire whisk, stir in the mayo until smooth.
3. Enjoy!
   

Vinaigrette by Bryn St. Clair

INGREDIENTS:

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon salt (to taste)
pepper to taste

DIRECTIONS:

1. Whisk all ingredients together.
2. Store chilled

NOTE: Great on green and pasta salads.