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
I didn't have blue cheese or ranch dressing so I took a couple of spoonfuls of mayo, Greek yogurt, buttermilk, flavorings and spices. I had a dresssing for the coleslaw in a jiffy.
You can use this basic oil and vinegar mix to make a variety of different salad dressings.
This is good on lettuce salads as well as a dressing for other raw veggies.
I always get compliments on this dressing which I use on salads, everyone just loves it. I've also used it on cooked beets for a side dish and it was also great on freshly cooked green beans with a sprinkle of almonds.
Melt butter and stir in flour; cook until smooth. Then add vinegar, water sugar and egg which have been beaten until foamy. Cook until thickened, stirring to keep it smooth.
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.
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.