Greek House Dressing

This recipe makes a ton (or almost a gallon).  It's supposed to be some of the best Greek dressing around.  We'll see about that.

1 1/2 quarts olive oil
1/3 C. garlic powder
1/3 C. dried oregano
1/2 C. dried basil
1/4 C. pepper
1/4 C. salt
1/4 C. onion powder
1/4 C. Dijon style mustard
2 quarts red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon mustard.  Pour in the vinegar, and mix vigorously until well blended.  Store tightly covered at room temperature.

Light Salad Dressings

We eat salad around here like it is going out of style.  I am just starting to put tomatoes that actually taste like something on my salads these days and I checked my tomato plants this morning and they actually have tiny flower buds on them!  Anyway, I thought I would throw out some light salad dressing recipes to enjoy with some of our farmer's market faves this summer!

Light Ranch

Some people are nuts about ranch dressing.  To me it is just OK, I'd rather use it as dip than on my salad.

2/3 C. buttermilk
1/4 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. dried onion flakes
1/4 tsp. garlic powder
1 tbsp. chopped chives
1 tbsp. fresh dill
1 tbsp. fresh parsley
Kosher salt and freshly ground pepper to taste

Whisk the buttermilk, mayo, Worcestershire sause, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl.  Season with salt and pepper to taste.

Light Italian

We use Italian as a marinade too.  It's also a great basting liquid for turkey!

1 medium tomato, halved
1 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
Pinch of sugar
2 tbsp. extra virgin olive oil
1/2 small clove garlic, minced
1/8 tsp. dried oregano
1/8 tsp. dried basil
Kosher salt and freshly ground pepper to taste.

Rub the cut sides of the tomatoe along the coarse holes of a grater into a bowl; discard the skins.

Whisk in 3/4 C. water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, salt and pepper.

Light Thousand Island

Whip this up and make some ruebens with it.

1/2 C. low fat plain yogurt
2 tbsp. mayonnaise
2 tbsp. nonfat milk
2 tbsp. ketchup
2 tsp. Worcestershire sauce
Kosher salt
1 chipotle pepper in adobo sauce (optional)
3 tbsp. sweet pickle relish
3 tbsp. mince red bell pepper

Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 tsp. salt and the chipotle in a blender; pulse until smooth, about 1 minute.  Transfer to a bowl, then stir in the relish and the red pepper.

Light Blue Cheese

Chris loves blue cheese dressing.  Wonder if I can sneak this low fat version past him??

1/2 C. low fat plain yogurt
1 tbsp. 2% milk
1/4. C. mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
Pinch of cayenne pepper
1/2 C. crumbled blue cheese
Kosher salt and freshly ground black pepper to taste

Whisk the yogurt, milk, mayonnaise, lemon juice, Worcestershire sauce, and cayenne in a bowl until smooth.  Gently stir in the blue cheese.  Add salt and pepper to taste.  Cover and refrigerate overnight to let flavors develop.

Garlic Dressing

This is a recipe I got from a dear friend.  This is better than any bottled garlic dressing I have had.  It tastes so fresh and creamy!  We had it again tonight when we got together for a belated Christmas gathering!  Thanks Donna!

1 clove garlic, minced
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. white vinegar
1 tsp. salad oil
pinch oregano
pinch of salt and pepper

Mix all ingredients in a blender and refrigerate.

Apricot Riesling Dressing

Riesling is my favorite type of wine. Apricots are near the top of the list of my favorite fruits. I need to try this while salad greens are yummy and plentiful.

2 C. apricot nectar
1/4 C. Riesling wine
Squeeze of lime

In a large heavy saucepan over high heat, reduce the apricot nectar to 3/4 C. whisking occasionally to prevent burning. Chill before adding the wine and lime. Makes enough for 4 salads.