Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Swiss "french" Salad Dressing Recipe
    Lost? Site Map

    Swiss "french" Salad Dressing

    Swiss "french" Salad Dressing. Photo by Zurie

    1/1 Photo of Swiss "french" Salad Dressing

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Baby Kato's Note:

    This recipe is from A taste of switzerland by Sue Style. It has been posted for the ZWT-7 tour of Switzerland.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Blend together all the ingredients except the water in a blender or food processor until smooth.
    2. 2
      Add enough water to give a lightly coating consistency.
    3. 3
      Put in a screwtop jar and place in the refrigerator until needed.
    4. 4
      Use within 3-4 days.

    Ratings & Reviews:

    • on June 16, 2011


      Made for ZWT 7. This made an excellent dressing! The only reason for 4 and not 5 stars is the slight risk of a raw egg, and the rather stingy use of cream. I adjusted the sour-sweet taste, maybe using more sugar than the recipe says. I DID use egg, but the yolk only (did not feel like adding egg white). In South Africa we do not have salmonella problems that I know of, but I know people are wary of raw eggs. I used a little more cream too. May I suggest that a hand whisk works very well, and saves washing a blender? Also, I added the olive oil last (less than in the recipe), and in a thin stream while whisking -- and it turned into a lovely, fairly thick "mayonnaise"! So I did add a little water, to get the "coating consistency" mentioned in the directions. A NOTE: don't skip this dressing because of the raw egg: use a tablespoon mayonnaise instead. I think it will work very well indeed. Thanks, Baby Kato, for a really delicious dressing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Swiss "french" Salad Dressing

    Serving Size: 1 (62 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.3
    Calories from Fat 328
    Total Fat 36.4 g
    Saturated Fat 5.3 g
    Cholesterol 24.6 mg
    Sodium 308.2 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.0 g
    Sugars 1.6 g
    Protein 0.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes