CREAMY CELERY SEED DRESSING
This recipe originated with my Aunt Mazie, a wonderful cook from West Virginia. I like this dressing because of its versatility. It's wonderful with potatoes, macaroni, hot or cold sliced meat or vegetables. I've shared it with many friends and have had it published in several fund-raising cookbooks.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, melt butter. Meanwhile, combine vinegar, eggs, celery seed, salt and pepper. Gradually add to butter, stirring constantly. Cook and stir over medium heat for 5 minutes or until slightly thickened and a thermometer reads 160°. , Remove from the heat and allow to cool. Mix in mayonnaise, Italian dressing and sugar. Cover and chill for at least 1 hour. Serve over coleslaw, vegetables or pasta.
Nutrition Facts :
CELERY SEED DRESSING
From Harrisburg, Pennsylvania, Jane Viliky shares this wonderfully versatile dressing that's a snap to whisk together. "It adds refreshing flavor when drizzled over a seasonal fruit assortment," she reports. "And it's equally tasty if you serve it over lettuce or spinach."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in vinegar and onion. Slowly add oil, whisking constantly until combined. Refrigerate until ready to serve. Serve over fresh fruit or salad greens.
Nutrition Facts : Calories 196 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
CREAMY GREEK DRESSING
Greek and feta salad dressing. Keep chilled. Lasts 2 weeks.
Provided by Shamash
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 20m
Yield 188
Number Of Ingredients 9
Steps:
- Place feta cheese, cucumbers, green bell pepper, red onion, olives, oregano, basil, and black pepper in a food processor. Puree until smooth. Stir mixture into the ranch dressing in a large bowl. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 1.5 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 1.1 g
CELERY SEED VINAIGRETTE
In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you're sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 1/4 cup.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Serve over salad greens.
Nutrition Facts :
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- Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.
- Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.
- If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.
- Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.
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