WILTED
LETTUCE SALAD
Better Homes & Gardens
6 slices of bacon
1/2 c. sliced red onion, or green onion
1/4 c. vinegar
4 tsp. sugar
8 c. leaf lettuce torn bite size
optional garnish:
6 radishes thinly sliced
1 hard cooked egg chopped
Fry
bacon, drain. To the grease add vinegar, sugar, onion and crumbled
bacon. Heat until hot; pour over lettuce. Garnish with radishes
and egg.
POPPYSEED
DRESSING
allrecipes.com
1/3
cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds
In
a blender or food processor, combine sugar, vinegar, salt, mustard
and onion and process for 20 seconds. With blender or food
processor on high, gradually add oil in a slow, steady stream.
Stir in poppy seeds.
BALSAMIC
VINAIGRETTE
allrecipes.com
1/2
cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
In
a small bowl, whisk together olive oil, white balsamic vinegar,
garlic, and mustard powder. Season to taste with salt and black
pepper. Stir in minced fresh herbs if desired.
DILL
VINAIGRETTE
allrecipes.com
1/4
cup vegetable oil
2 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/8 teaspoon ground black pepper
In
a blender, combine the oil, vinegar, sugar, dill weed, salt, onion
powder, garlic powder, dry mustard and pepper. Blend until smooth,
cover and refrigerate until chilled.
ABSOLUTELY
THE BEST RICH AND CREAMY BLUE CHEESE DRESSING EVER!
allrecipes.com
2
1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
In
a small bowl, mash blue cheese and buttermilk together with a fork
until mixture resembles large-curd cottage cheese. Stir in sour
cream, mayonnaise, vinegar, sugar, and garlic powder until well
blended. Season to taste with salt and pepper.
FOOTNOTE
: Whole
milk may be used in place of buttermilk for a milder flavor.
Dressing may be refrigerated in an air-tight container for up to
two weeks.
NEW
RECIPES FOR 2009
FRECKLES
MEETS MERLOT
Local Flavors, Deborah Madison
Serves
6
1
Head Romaine Lettuce (Red)
1 Head Freckles Lettuce
1 Head Merlot Lettuce (or bronze leaf)
10 small red basil leaves
1 bunch red or green scallions
sea salt & black pepper
1/3 c extra virgin olive oil
1 ½ T aged red wine vinegar
A few oregano tips (optional)
Tear
lettuces (washed & dried) into bit sized pieces. Put them in a
bowl with basil leaves & chopped scallions. Toss with a few
pinches of salt. For dressing, whisk together olive oil, vinegar,
and ¼ tsp salt in a bowl, then pour over salad. Toss well &
season with pepper. Add oregano tips & serve immediately.
GORGONZOLA-HERB DRESSING Gourmet | February 2001
Makes
6 servings
1/3
cup fresh flat-leaf parsley
1/3 cup Gorgonzola dolce or other soft blue cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup well-shaken buttermilk
1 tablespoon distilled white vinegar
3/4
teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh chives
Blend parsley, cheese, sour cream, and mayonnaise in a food
processor until smooth. Blend in buttermilk, vinegar, salt, and
pepper. Transfer to a bowl and stir in chives. Serve with salad of
choice.
BLUE
CHEESE AND CHIVE DRESSING
Gourmet
| October 2003
Use this dressing on crisp lettuce or omit the buttermilk and
serve it as a dip with crudités.
Yield: Makes about 1 1/4 cups
1/2
cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/4 cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper
Blend
buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic,
and salt in a food processor until smooth.
Add parsley and pulse until chopped. Add blue cheese and pulse
until cheese is incorporated but dressing is still slightly
chunky.
Transfer
to a bowl and stir in chives and pepper.
Cooks'
note:
Dressing keeps, covered and chilled, 1 week.
GREEN
GODDESS-CHIVE DRESSING
Bon
Appétit | March 1997
Old-fashioned
green goddess dressing tastes as good today as it did back in the
twenties, when it was invented. It's a delicious partner for mixed
greens, chicken salad, cold poached salmon and sliced tomatoes.
Yield:
Makes 1 1/3 cups
1/2
cup mayonnaise
1/2 cup sour cream
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon tarragon white wine vinegar
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Combine
all ingredients in blender and blend until smooth. Season dressing
to taste with salt and pepper. (Can be prepared 3 days ahead.
Cover and refrigerate.)
WARM
BEET, BIBB, AND BACON SALAD
Bon
Appétit | October 2007
by The Bon Appétit Test Kitchen
Yield: Makes 4 to 6 servings
4 beets, peeled, cut into thick wedges
6 thick-cut bacon slices, chopped
1/2 large red onion, thinly sliced
1/2 cup dark beer
1/4 cup balsamic vinegar
1 tablespoon (packed) dark brown sugar
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely
Cook
beets in boiling salted water until tender, about 12 minutes;
drain.
Meanwhile, sauté bacon in large skillet over medium-high heat
until crisp. Using slotted spoon, transfer to paper towels to
drain. Pour off all but 3 1/2 tablespoons drippings from skillet.
Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients,
then beets. Simmer until dressing coats beets, about 5 minutes.
Season with salt and pepper.
Arrange lettuce on platter. Top with beets; sprinkle with bacon.
