Serves: 5
A salad needs as little as a squeeze of lemon juice or as much as a chunky blue cheese dressing. The choice is yours, and what a choice it is! Right now in your refrigerator, you probably have at least one kind of bottled dressing, and in your cupboard, the fixings for many, many more. While the selection of bottled, made-from-a-mix and homemade salad dressings grows by leaps and bounds, they all basically fall into three main categories:
Vinaigrette: Vinaigrette is the classic oil-and-vinegar combo with seasonings added. It’s also called French dressing, but don’t confuse it with the bottled red French dressing that contains tomato paste and other ingredients. Some of the seasonings you’ll find added to vinaigrette dressing are Dijon mustard, sun-dried tomatoes, fruit and various herb-spice combinations. Vinaigrette separates easily, so you’ll need to give it a good shake before serving. Besides salad, you can drizzle vinaigrette onto meats, pasta, vegetables and fruit or use it as a marinade before grilling.
Mayonnaise: Mayonnaise is the base for many dressings. Because it’s made with raw egg yolks or eggs, for food safety reasons we recommend buying commercial mayonnaise rather than making it at home.
Salad dressing:
Cooked: This salad dressing also contains eggs, but unlike mayonnaise, it’s cooked. Use it for making meat, potato, pasta and vegetable salads.
Creamy: These salad dressings have a base of mayonnaise, sour cream, cream cheese, whipped cream, yogurt or buttermilk. Sweetened, they pair well with fruit unsweetened, they’re good with meat, pasta and potato and vegetable salads.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This SALAD DRESSING BASICS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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