Source:- Google.com.pk
50 Salad Dressing Recipes
Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.
Category:Salad Dressing
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.
3. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
8. Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
9. Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup olive oil.
10. Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.
11. Lemon Balsamic: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
12. Creamy Balsamic: Make Lemon Balsamic Dressing (No. 11), adding 2 tablespoons mayonnaise and 1/2 teaspoon each minced garlic and sugar with the vinegar.
13. Basil-Walnut: Blend 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.
14. Hazelnut-Herb: Blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
15. Lemon: Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each olive oil and vegetable oil.
16. Lemon-Dill: Make Lemon Dressing (No. 15), adding 2 tablespoons chopped dill.
17. Roasted Red Pepper: Make Lemon Dressing (No. 15) in a blender, adding 1 cup jarred roasted red pepper strips and 1 teaspoon minced rosemary.
18. Olive: Make Lemon Dressing (No. 15) in a blender, adding 1/4 cup pitted kalamata olives and 1 1/2 teaspoons fresh thyme.
19. Truffle: Whisk 1 tablespoon each dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup olive oil.
20. Maple-Walnut: Whisk 1/4 cup each mayonnaise and maple syrup, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Add 2 tablespoons chopped toasted walnuts.
21. Spiced Chutney: Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt. Gradually whisk in 1/4 cup vegetable oil.
22. Chocolate-Balsamic: Blend 1/4 cup each balsamic vinegar, olive oil and vegetable oil, 3 tablespoons cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
23. Cuban Mojo: Cook 5 chopped garlic cloves in 1/3 cup olive oil over medium-high heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.
24. Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, a pinch of garlic powder and a dash of hot sauce.
25. Light Ranch: Whisk 1/2 cup buttermilk, 1/4 cup nonfat Greek yogurt, 2 tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar.
26. Bacon Ranch: Make Ranch Dressing (No. 24); add 4 slices crumbled cooked bacon.
27. Smoky Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, and a pinch of garlic powder.
28. French: Blend 1/4 cup each olive oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and kosher salt in a blender.
29. Creamy Blue Cheese: Whisk 1/4 cup each buttermilk and sour cream, 1/2 cup crumbled blue cheese, the juice of 1/2 lemon, and salt and hot sauce to taste.
30. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoonswhite wine vinegar, and 1 tablespoon each olive oil and horseradish in a ble
31. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup olive oil and a splash of water. Stir in 1/2 cup grated Parmesan.
32. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each olive oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
33. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup vegetable oil. Add 1/4 cup chopped scallions and pulse to combine.
34. Creamy Caper-Herb: Whisk 2 tablespoons each mayonnaise, dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon kosher salt. Gradually whisk in 1/2 cup olive oil.
35. Creamy Vegan: Pulse 2 teaspoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, 1/4 cup olive oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
36. Creamy Curry: Whisk 1/3 cup each Greek yogurt and mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons roasted curry powder, 1 teaspoon honey and 1/4 teaspoon kosher salt.
37. Orange-Walnut: Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and olive oil.
38. Thousand Island: Whisk 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons each sweet pickle relish and chopped chives, 1 chopped hard-boiled egg and the juice of 1/2 lemon.
39. Green Goddess: Blend 1/2 cup each mayonnaise, sour cream and fresh parsley, the juice of 1/2 lemon, 2 chopped scallions, 3 tablespoons chopped tarragon and 3 anchovies in a blender until smooth. Season with salt and pepper.
40. Red Raspberry: Blend 2 t
41. Watermelon-Mint: Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 1/3 cup each olive oil and vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.
42. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 41), replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
43. Poppy Seed: Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon kosher salt. Gradually whisk in 1/3 cup olive oil.
44. Bourbon-Peach: Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon kosher salt, and 1/3 cup vegetable oil in a blender. Stir in 1/4 cup chopped toasted pecans.
45. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and sesame oil in a blender. Season with salt.
46. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste.
47. Miso-Ginger: Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup vegetable oil.
48. Avocado-Wasabi: Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water, and 1/2 teaspoon kosher salt in a blender. Gradually blend in 1/4 cup vegetable oil.
49. Spicy Thai: Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon kosher salt. Whisk in 1/4 cup vegetable oil.
50. Peanut-Lime: Blend 1/4 cup creamy peanut butter, 3 tablespoons water, the juice of 1 lime, 1 tablespoon each rice vinegar and chopped peeled ginger, and 2 teaspoons each soy sauce and honey in a blender.
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
Salad Dressing Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino
No comments:
Post a Comment