Every year when the weather starts to get warmer, we like to plant a backyard garden. We enjoy planting a variety of lettuces, carrots, broccoli, cauliflower, cucumbers, radishes, green peppers, tomatoes and onions. We look forward to harvesting time, just so we can create some wonderful summer salads.
To go along with our salads, we prefer to make our own homemade salad dressings. The following recipes are really easy to prepare and will keep in the refrigerator for up to 7 days in an airtight container.
Classic Blue Cheese
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup vinegar
- 4 teaspoons granulated sugar
- 1/2 teaspoon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 ounces Blue cheese, crumbled
In a large bowl, combine the first 7 ingredients until well blended. Stir in the crumbled Blue cheese. Pour mixture into a glass jar or pourable plastic container. Refrigerate for 4 hours.
Creamy Buttermilk
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 tablespoon parsley flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
In a small bowl, combine all ingredients together until well blended. Pour into a glass jar or pourable plastic container. Refrigerate for 4 hours.
Classic Country French
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 1/2 clove garlic, minced
- 1/4 cup olive oil
- 3/4 cup salad oil
In a large bowl, combine all ingredients in the order listed. Mix until well blended. Pour mixture into a glass jar or pourable plastic container. Refrigerate for 4-6 hours.
The Author:
You can visit Shelly Hill’s Recipe Blog at Inthekitchenwithshelly.com