Salad fixings are at all the local produce markets and grocery stores. Tender lettuces, green onions, berries, and some herbs. As the season progresses, variety and more color is added with peppers, radishes, carrots, cucumbers, squash, celery, and who knows what else. We are rewarded at the end of the season with homegrown tomatoes. Our salads deserve the very best in fresh dressings.
Salads are a summertime staple when it is hot and humid. We can add meats, cheeses, and croutons to our beloved vegetables for a complete meal. Doing so leaves room for a guilt free soft serve later in the evening.
Hey, I’m right up there at Dairy Queen or at Sheridan’s, in line at ten o’clock with everybody else in my little town! No guilt here.
I just don’t know where to begin. Every one of the dressings I will be sharing each day are delicious. I don’t have a favorite. I love them all.
I have discovered I am one of those persons who really does not have a favorite anything. There is so much to choose from in the world, I just can’t choose a favorite. My daughter, a niece, and the oldest grand daughter are the same way. We are in a dilemma when asked for a favorite. We can choose something when given multiple choices, but when asked for the favorite, we just can’t do it.
I’ve flunked all those personality tests for sure! It will ask to choose your favoritete color between yellow and purple. Well, I love them both. How can I choose a favorite? It’s like asking you to choose a favorite child or a favorite grand child, or favorite niece. I can’t do it. I love them all.
Back to the salad dressings. I’ve decided to start with the Red French Dressing. This dressing is very difficult, if not impossible, to find in a bottle at the grocery store. However, it is found on every salad bar in the Midwest and available at most restaurants. I found a few recipes for French Dressing in a cookbook put together by the Telephone Workers of Minnesota and North Dakota. I found the cookbook about twenty years ago at a flea market. It has lots of regional recipes with the influence of the Swedes and Finns. I ended up combining three different recipes and came up with this wonderful dressing.
After you make a homemade dressing, you will wonder why you buy the stuff in the bottles. I know, the bottled stuff is great for a crowd and for the variety. But do give the homemade dressings a try.
It really doesn’t take much and it is very easy.
Grate the onion and add to the bowl.
Put the juice of one lemon in the measuring cup then add the red wine vinegar up to the 1/4 cup mark.
Add all the ingredients and mix with an immersion blender. You can also use a blender. Viola! French Dressing. It’s that easy.
Red French Dressing
• 1/2 cup ketchup
• 1/4 cup plus 2 Tablespoons, granulated sugar
• the juice of 1/2 lemon combined with enough red wine vinegar to equal 1/4 cup
• 1 heaping Tablespoon of grated onion
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoned salt
• 1/4 cup light flavor oil; canola or Smart Balance
Mix in a small mixing bowl with an immersion blender until completely mixed.
Mix in a blender until completely mixed.
This was my lunch today. Pretty tasty.
Store in a plastic or glass container in the refrigerator. Keeps for about two weeks. Makes approximately 1 cup.
This recipe multiplies very easily:
Double: makes about 2 cups
Triple: makes about 3 cups
Tomorrow, another homemade dressing.