Dressing recipes

Basic vinaigrette

3/4 cup extra virgin olive oil

1/3 cup red wine vinegar

2 teaspoons Dijon mustard

Pinch of salt and pepper

Place all ingredients in a bowl and whisk until well-blended. Especially good over a mixed green salad with cucumbers and tomatoes.

Quick Italian vinaigrette

6 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves finely minced

1 teaspoon dried basil

Shake of dried oregano

In a bowl, combine all ingredients and whisk to blend. Season to taste with salt and pepper. Toss with fresh mixed greens.

Bacon buttermilk dressing

6 slices bacon, diced, fried until crisp and crumbled

1 cup mayonnaise

1 cup buttermilk

2 tablespoons chopped green onions

1 tablespoon minced fresh chervil

1 teaspoon minced garlic

1/2 teaspoon fresh ground black pepper

1/2 teaspoon salt

1/4 teaspoon paprika

Drain bacon and set aside. Mix all other ingredients in a bowl, then add the bacon. Refrigerate at least one hour before serving. Especially good over fresh spinach.

Creamy dill dressing

1 1/4 cups mayonnaise

1/2 cup sour cream

1/3 cup chopped fresh dill

1/4 cup fresh grated Parmesan cheese

3 tablespoons fresh lemon juice

4 teaspoons grated onion

2 garlic cloves, finely minced

2 teaspoons Worcestershire sauce

In a bowl, whisk together the mayonnaise and sour cream until smooth. Add the rest of the ingredients, then season to taste with salt and pepper. Cover and refrigerate at least one hour for flavors to blend. Use on sturdier greens like iceberg.