CHINA COAST SALAD DRESSING

China Coast Salad Dressing

• 1/2 cup mayonnaise
• 5 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric mixer until well blended and sugar is dissolved.

Chill before serving.

GARDEN VINAIGRETTE

Chop fine:
1/2 cup celery
1/2 cup carrot
1/2 cup onion
2 cloves garlic

Add:
1 crumbled bay leaf
2 Tbsp. tomato paste
2 Tbsp. Creole or Dijon mustard
3 Tbsp. honey
2 tsp. dried thyme
1 tsp, dried basil
1 tsp. dried oregano
Juice of one lemon plus enough enough vinegar to equal 2/3 cup

Buzz all the above up together in a blender.

2 cups vegetable oil
Salt and pepper to taste

Drizzle the 2 cups of oil into the "sludge" in the blender as though you were making mayonnaise, it will be a temporary emulsion.

If you want to make a creamy version do not add the lemon juice to the vegetable mixture.  Instead make a mayonnaise by combining 3 egg yolks plus one egg.  Add the lemon juice from the original formula and, using a processor, agh the oil in a drizzling stream.  Then add the negetable purée and the vinegar a little at a time.

SUMMER VINAIGRETTE DRESSING

One more idea for lagniappe. Cut tomatoes crosswise into thick slices. Arrange on a shallow serving platter. Sprinkle with crumbled feta cheese and cured, pitted olives (such as Kalamata), and fresh herbs such as chopped chives, flat-leaf parsley, basil strips, salt and black pepper. Drizzle with this vinaigrette dressing.

Summer Vinaigrette Dressing

Makes about 1/2 cup

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 heaping tablespoon Creole mustard

2 tablespoons balsamic vinegar

3 tablespoons olive oil

Whisk all the ingredients together. The dressing can be stored in an airtight container in the refrigerator.

BON TON'S SALAD DRESSING

BON TON'S SALAD DRESSING
Makes about 1 1/2 cups

1 large egg
2 teaspoons Creole mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce, Lea & Perrins
1/2 teaspoon chopped garlic
2 teaspoons grated Parmesan cheese
1 teaspoon horseradish
1 cup dark vinegar
1 1/2 cups olive oil

Combine all ingredients except olive oil in mixing bowl. Whip until thoroughly mixed. Pour olive oil in slowly while whipping vigorously.

GREEN ONION SALAD DRESSING

Green Onion Salad Dressing

1 tb Dijon Mustard
1 ts Worcestershire Sauce
1/4 c Mayonnaise
1 t MSG
1/2 c Green Onions; chopped
1 tb White Wine vinegar
3/4 c Sour cream
1 cl Garlic; minced
x Salt to taste

In a blender, whirl everything except the sour cream till smooth. Blend in the sour cream by hand, and chill.

JAPANESE CARROT GINGER SALAD DRESSING

Japanese carrot ginger salad dressing

MAKES 4 CUPS DRESSING

1 cup vegetable oil  

½ cup rice vinegar

¼ cup soy sauce

1 tbsp. sugar

1½ tsp. finely grated ginger

2 medium carrots (about 8 oz.), peeled and roughly chopped

½ medium yellow onion (about 6 oz.), roughly chopped

Kosher salt and freshly ground black pepper, to taste

1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.

HONEY MUSTARD DRESSING

Honey-Mustard Dressing

1 cup Mayonnaise

4 Tbsp. French’s yellow mustard

4 Tbsp. Vinegar

4 Tbsp. Honey

2 sprigs parsley, chopped

1/4 medium onion, minced

Pinch salt

½ tsp. Sugar

1 c. oil

Combine all ingredients, except oil. Add oil slowly, beating it in constantly. Refrigerate in covered jar. Keeps well for several weeks.

SOUR CREAM ONION DRESSING

ONION SOUR CREAM DRESSING

1 3/4 cups sour cream 

1/2 teaspoon sugar
1/8 teaspoon pepper
2 Tbsp. cider vinegar
1 1/2 teaspoons prepared mustard
1/2 cup grated or puréed onion
     For something a bit more interesting use green onion purée 

1/2 cup sliced ripe olives

Combine all ingredients and refrigerate. Yield: 21/2 cups.

ASIAN SESAME SALAD DRESSING

Asian Sesame Salad Dressing

1/2 cup mayonnaise
5 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Combine dressing ingredients in a jar with a lid and shake vigorously until sugar is dissolved.