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    You are in: Home / Cookbooks / dressings
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    dressings


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    The creamiest honey mustard dressing I have ever had. This is the honey mustard that Frenso's makes and sells. One time when we were in Frenso's my wife asked a new waitress for the recipe and to our surprise she brought it out. We copied it down, and I scaled it down to a home size batch.

    Recipe #102784

    I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

    Recipe #116849

    This is the "real" deal. I had a friend that used to work at Houston's many years ago. All I did was break it down to a smaller amount. It is absolutly wonderful.

    Recipe #115168

    I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

    Recipe #148031

    This recipe was found via a web search for a really good blue cheese salad dressing. Yum!

    Recipe #110650

    2 Reviews |  By BecR

    This is the recipe for the house salad dressing served decades ago (in the fifties) in the Gourmet Room at the Town and Country Hotel in Mission Valley (San Diego CA). My husband's favorite salad dressing. From the newspaper.

    Recipe #126995

    This dressing must be chilled for at least 6 hours or overnight before using. Use only mayonnaise for this not salad dressing, Hellman's mayo is the best and only dry mustard powder not prepared yellow mustard. If you are using this for a dip then you might want to reduce the mayonnaise slightly.

    Recipe #181552

    Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

    Recipe #213989

    This recipe makes a ton of dressing but may be scaled down to half, plan ahead the dressing needs to chill for a few hours before serving, it will keep well in the fridge up to 2 weeks --- all ingredients may be adjusted to taste --- also see my recipe #66596

    Recipe #68485

    I tried this dip at domino's pizza and this is my attempt to copy it. I serve it with my Recipe #274289. If you like you can omit the chili and hot sauce.

    Recipe #274443

    Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

    Recipe #284322

    Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

    Recipe #66596

    190 Reviews |  By Bev

    This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!

    Recipe #43522

    This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.

    Recipe #40982

    This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.

    Recipe #303952

    48 Reviews |  By Marie

    From www.TopSecretRecipes.com Why buy expensive dressings? This is SO good!

    Recipe #54739

    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result.

    Recipe #55514

    A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.

    Recipe #57642


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