Salad Dressing for Your Summer Salads
This first salad dressing tastes very similar to the one that Bob Evans Restaurant has. You can tote it to your next picnic and not have to worry about it spoiling.
CELERY SEED DRESSING
In a blender, combine 1/3 cup cider vinegar
1/2 cup sugar (or you can use Splenda, 12 packets)
1 teaspoon dry mustard
1 Tablespoon celery seed
1 teaspoon salt
With blender still running, gradually pour in 1/2 cup vegetable oil (I use extra virgin olive oil or canola oil). Sweet and delicious! Makes about a cup and a half of dressing.
This recipe was sent to me from a realtor trying to get my business in 1997. It is another one you can take on a picnic and avoid it spoiling.
HONEY MUSTARD DRESSING (Easy, delicious, and fat-free!
1/4 Cup fresh-squeezed lemon juice (2-3 lemons) 1/4 cup Dijon mustard 1/4 cup honey
1/4 cup rice vinegar
Combine lemon juice, mustard, vinegar and honey in a small bowl and mix well. Chill for up to an hour to allow flavors to blend together. Serve over your favorite blend of mixed greens. Also great as a tangy, fat-free topping for baked potatoes!
Thousand Island Dressing normally has about 80 calories per tablespoon. This low-calorie version has only 15 calories per tablespoon and is yummy! I got this recipe from the Columbus Dispatch in Columbus, Ohio a long time ago.
FEWER THAN A THOUSAND ISLAND DRESSING
8 ounces plain low-fat yogurt
1/4 cup ketchup
1 hard-boiled egg, minced
1/4 cup dill pickle relish
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
onion salt and pepper, to taste
Stir ingredients together. Refrigerate until serving time. Makes 1 1/2 cups.
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