This is a great, quick dressing!
Mix well or shake until sugar and salt are dissolved. Can be refrigerated. You can use olive oil, but it will solidify in the refrigerator.
By anne from Sewell, NJ
Does anyone have the old Valerio's salad dressing recipe?
By hank from San Antonio, TX
Patrick Day Valerios Salad Dressing [Copycat Deconstruction]
½ cup coarsely chopped Parsley
½ cup coarsely chopped Basil
2 cloves garlic, chopped finely
1 teaspoon pepper
1 teaspoon salt (May cut back to 1/2)
Juice of 1 lemon
1 ½ cup Mayonnaise
1 ½ cup Sour Cream
½ of a small onion, chopped
Place all ingredients in food processor and process until smooth.
Due to the heat of friction from processing, the result will seem thin. It will firm right back up after being refrigerated.
I remember that the salad was Iceberg lettuce, chopped coarsely, with slices of radish and, maybe, some shredded carrots. This was all mixed with a generous portion of the salad dressing so that the whole salad was thoroughly coated with the dressing. Then, the salad was dished into the bowl. Then there was a sweet pickled bell pepper strip, and, for those who like them, anchovy filet on top.
I welcome any input on remember components of the salad. I always had cherry tomatos on top with 2 strips of anchovy
The original recipe did not use basil or mayo or sour cream . It used raw eggs. I made it many times.
Vailero' s was the best salad dressing I have enjoyed anywhere. The use of a full bunch of parsely, gives it a fresh flavor, someswhat similar to Green Goodess.
Any chance you would share the correct recipe then? It was fantastic...thanks!
Would you please share your recipe like you make it with the raw eggs and no mayo or sour cream?
Are there any members out there that know the recipe for the salad dressing at Steve's Lounge in Hegewisch, IL? I attended a funeral luncheon there yesterday and the tossed salad had the most delicious dressing. It was a white creamy dressing, possibly with garlic and maybe even a little sour cream?
They probably make it there but I have no idea. I just loved it and would like to make at home. I live quite a ways from Hegewisch so unfortunately can't enjoy the dressing there too often. All the food there was quite good, especially the fried chicken!I googled the name and came up with the address so perhaps if you dropped them a line about how you enjoyed your meal, maybe they will be gracious enough to send the recipe you way. Somebody else had written about the fried chicken as well. Sounds great but I'd have to pass on that one. Hope you are able to get the recipe!
Category: Restaurants [Edit]
Neighborhood: Hegewisch
13200 S Baltimore Ave
(between 132nd St & 133rd St)
Chicago, IL 60633
(773) 646-1071
If you do contact them and get the recipe, please come back and give the rest of us a chance to taste this yummy stuff!
While we were at a funeral luncheon (7/06) at Steve's I made mention to the staff that I LOVED the dressing and ended up buying a pint of it I believe it was like $5. It seemed to me to be a combination of vinegar, garlic, mayo and maybe some sugar.
Can you please message me how you made it, Im in Texas love it!
I am looking for a good recipe for creamy garlic salad dressing.
I live in Arizona and have not found creamy garlic dressing in any of the restaurants including the Italian ones. In Illinois this is popular in our Italian restaurants.
By Paula
I don't have exact measurements, but mix Kraft mayo, apple cidar vinegar, sugar salt and pepper, and garlic powder.
Combine ingredients. Let stand for one hour. Good on cabbage, macaroni, potato salad and cucumbers.
Combine olive oil, lime juice, and honey for a delicious summer salad dressing. The recipe follows.
I would like the recipe for the Kroger chef salad dressing. Does anyone have it?
By Carole
All you need to make French dressing, put ketchup in the mayo or salad dressing and mix for the taste you like. Or use mayo or salad dressing, add mustard, and ketchup for Thousand Island dressing. For this one, you can put sweet pickle relish or any other herb or onions or hard boiled eggs, if you like.
If you're a garlic lover like me, you'll enjoy this dressing on your salad!
Mix all ingredients together and bring to a boil; stirring constantly. Let boil until it begins to thicken. It will thicken more as it cools down.
Combine sugar, salt, dry mustard, poppy seeds, celery seeds, grated onion and vinegar. Gradually add peanut oil, beating constantly.
In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
