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General Purpose Dressings 

Note: The first two recipes were saved 40 years ago, when I was not citing sources. Cooking Light Magazine has a recipe for Chinese cabbage slaw using adressing with soy sauce,brown sugar, sesame oil, rice vinegar, and chile paste. Martha Stewart uses some of the same ingredients with curry powder and teriyaki sauce to make aThai salad dressing.  See also Vinaigrettes and Dressings.


1.   Honey and Poppy Seed Dressing


3 T wine vinegar
1/2 t dry mustard
3 T lime or lemon juice
1/2 t paprika
3 T honey
1/4 t salt
1/2 cp oil
1/8 t pepper
1 t poppy seed

2.  Red Wine Vinaigrette

This dressing can be served with a Spring Salad, Tortellini Salad, or Green Bean Antipasto

 
1 1/2T strong red wine vinegar
2t balsamic vinegar
1 t Dijon mustard
salt
3 T light olive oil
2 T walnut oil

3.  Rice Wine Basil Dressing

From Melrose Restaurant's Grilled Chicken Salad, Washington D.C., Washington Post

Mix all ingredients:

1 cp olive oil
1/3 cp rice wine vinegar
1/2 t sesame oil
1 finely chopped shallot
1/2 t sugar
1/2 bunch fresh chopped basil
juice of 1 lemon
salt and pepper to taste

4.   Honey Mustard


Note: A possible choice for stir fried or blanched vegetables.


1/2 cp onion, chopped
1 large clove garlic
1 t grated horseradish
1/2 t turmeric
1 T mustard seeds
2 t dry mustard
1/4 t red pepper flakes
1 T white vinegar
1/4 cp honey
1/3 cp vegetable oil

5.  French

Note: This recipe was inspired by a recipe in the LA Times. The author found his recipe in some 1920's cookbooks. Why it is now referred to as "Russian Dressing" is a mystery! Ketchup congeals if too much oil is used;dilute with more vinegar.

2 T sugar
3-4 T ketchup or tomato sauce
1 t salt
1 t paprika
1 t dry mustard
1/3 cp vinegar
1 t Worcestershire sauce
1 clove garlic, crushed
1/4 cp oil
Makes 1 3/4 cups. 0 chol; 8 g fat

6.  Boursin Cheese


Note:  Boursin is a French cream cheese usually flavored with garlic and herbs.   It is best used with fresh herbs of choice, if possible.  This recipe is adapted from Peter Christian's Cookbook. The restaurant is one of the best sources of nutritious New England cooking, located in New London, New Hampshire.  You can add a couple tablespoons of fresh parsley and fresh chives, if desired.


8 oz softened cream cheese, or goat cheese
1 T lemon juice
1/2 t garlic powder, or one pressed garlic clove
1/2 t basil
1/2 t dill weed
1/4 t pepper
1/2 t parsley
1/2 t celery salt


Blend all ingredients till smooth. Makes about 1 cup.  Serve with any of Peter Christian's Sandwiches, too.

7.  Sorrel

Note: An outstanding source of ideas and recipes for growing and cooking herbs is the Brooklyn Botanic Garden Record , Herbs and Cooking, 1990.  This recipe accompanies marinated sea scallops.  The dressing could be used for any dish that requires a lemony taste.

3 cps loosely packed small sorrel leaves
2 T white wine vinegar
2 t dry mustard
1 t sugar
1/2 cp olive oil

1. Rinse sorrel; trim off and discard any coarse stems.
2. Chop enough leaves to make 2 Tablespoons. Set aside.
3. Wrap remaining sorrel leaves in paper towels, enclose in plastic bag and chill in
refrigerator to crisp. Use for wrapping scallops.
4. In food processor or blender, combine reserved sorrel leaves, vinegar, dry mustard and
sugar. Process til mixture is a puree.
5. With motor running, slowly add oil through the feed tube and process til well blended.

8. Maple Mustard Balsamic Dressing>

Source: Concord Monitor ad Note: Add tomato paste for French dressing. 3 cloves garlic, pressed 1/3 cp balsamic vinegar cp maple syrup 3 T Dijon 1 t sesame oil Salt & pepper 9. Swedish Vinaigrette Source: Mystic Seaport's Seafood Secrets Cookbook, ed. Ainslie Turner

Note: This recipe is so flexible that I am now using it for Salad Vinaigrettes and Rolled Chicken Washington, as a glaze for vegetables, and as a dipping sauce for Chicken Tenders. It has been trimmed down in sugar and oil measurement. Substitute maple syrup for the sugar.

2 T brown prepared mustard (we use Dijon) 1 t dry mustard 5 T sugar (recipe calls for 1/4 cp) 1/4 cp vinegar 1/4-1/2 cp salad oil (recipe calls for 3/4 cp) pinch of cayenne pepper, or to taste 10. Lemon Vinaigrette

Note: Inspired by Martha Stewart Online Recipes. This recipe could be used for any veggie as well as fish. I doubled it and refrigerated for future use.

1 teaspoon Dijon mustard 1 T white wine vinegar (She uses champagne vinegar) 1 t honey or maple syrup Freshly ground pepper 3 T olive oil 1 t lemon zest Juice from one lemon 1 t finely chopped fresh tarragon or basil Whisk all ingredients together. Let stand at room temperature before serving. 11. Vinaigrette for Wheatberry Salad Note: Double or triple. Outstanding!!! 1 T Dijon mustard 1-2 T honey 1/4 cp fresh squeezed lime juice 1/4-1/2 cp fresh basil leaves salt & pepper to taste Mix all ingredients together.