Maggie's House Dressing

"I have two versions of what we call our House Dressing that I use for salads. I have been using the first version (the original) for over 40 years, and the second version for about 5. Everyone that has eaten my salads, loves either version, and more people than I can remember asked for the recipe. It is so simple and basic, yet it tastes great. Most of my guests always ask me to use my house dressing as opposed to bottled salad dressings. I never measure, so I will have to estimate, but I would suggest you go with the smaller amounts first, then taste and adjust, if necessary. Of course, the amount will have to be adjusted according to the size of the salad."
 
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photo by jrusk photo by jrusk
photo by jrusk
photo by jrusk photo by jrusk
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
2mins
Ingredients:
5
Serves:
4-6
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ingredients

  • VERSION ONE

  • 12 - 1 teaspoon garlic salt
  • 2 tablespoons wesson canola oil
  • VERSION TWO

  • 12 - 1 teaspoon garlic salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
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directions

  • VERSION ONE:

  • Right before serving:

  • Sprinkle the garlic salt over the salad.
  • Drizzle the oil over the garlic salt.
  • Toss.
  • Taste.
  • Adjust by adding more of either ingredient.
  • VERSION TWO:

  • Right before serving:

  • Sprinkle the garlic salt over the salad.
  • Drizzle the oil over the garlic salt.
  • Drizzle the balsamic vinegar over the oil.
  • Toss.
  • Taste.
  • Adjust by adding more of any one of the ingredients that you feel the salad needs.
  • Hint: Do not do this ahead of time. The salad will become limp and it won't taste as good.

Questions & Replies

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Reviews

  1. Marie
    So simple - so fabulous! Why didn't I think of that? So glad that you posted this recipe that I will use many more times. I can't wait to experiment with other seasonings instead of the garlic salt also. Thank you so much!!
     
  2. jrusk
    Maggie, you are a genius! I love this and have had it for 4 days in a row. I've been eating salad 2x a day so I have this for one salad and then my other favorite Cuban Garlic Salad Dressing. Thanks so much for posting. I'm so happy I found this. Adding fresh ground pepper really makes this pop.
     
  3. cook from scratch
    YUM!!! Used rice vinegar, olive oil, Recipe #57340 as a variation of Version #2.
     
  4. Andi Longmeadow Farm
    My family and myself are salad eaters. In fact, I often eat a salad for breakfast~it just tastes *THAT* good to me. I made both versions. Totally exactly like I had when I was a young girl growing up and eating a wonderful lunch with my Grandmother.....these recipes just are so easy to prepare and the taste fresh and totally divine. The garlic salt and oil just made the true taste shine through. The vinegar on the next salad was equally a great addition especially for the tomatoes and radishes. Thank you so much, Maggie!
     
  5. kokeshi doll
    I finally got around to trying this dressing. I used version #2 and it's really delicious. I love how easy it is. One thing I did differently was to put the oil on first, then the garlic salt, so the salt would have something to cling to. This simple dressing really lets the fresh taste of your salad come through and it's so easy to do.
     
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Tweaks

  1. Marie
    So simple - so fabulous! Why didn't I think of that? So glad that you posted this recipe that I will use many more times. I can't wait to experiment with other seasonings instead of the garlic salt also. Thank you so much!!
     

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