This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.
From www.TopSecretRecipes.com I found this on the Top Secrets Recipe site. I was desperately searching for a well flavored "oriental" dressing to make a Chinese chicken salad with. I found it! You can use light or nonfat mayonnaise with no problems.
This is great for French fries, a base for chicken or shrimp salad, or to just dip vegetables or chips. We use it as a dip for shrimp cocktail instead of cocktail sauce. Let chill for 15 minutes before serving.
This is very similar to a salad served at a neighborhood restaurant. I love the combination of the cheese, bacon and honey salad dressing. Prep time includes the overnight refrigeration of the salad dressing.
Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.
This recipe is intended to be used in my "Spinach Salad with Shrimp" recipe, which is also in the data base. However, it could be tossed with a variety of things such as boiled potatoes, asparagus, broccoli, or any spinach salad.
I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.
Okay, there is Italian Salad Dressing and then there is French Salad Dressing. This mix combines both for a wonderful unique result. This recipe come from more Make a Mix Cookery Cookbook, 1980 vintage.
My co-worker stops at the Mi Tierra restaurant in Ridgeland, SC on her way to work every night and gets take out. They always include their homemade chips and guacamole dip. I hate guacamole, but this dip is the absolute best. They won't part with the recipe, so I worked on it a bit and I think this is it.