I use them to dispense my own salad dressings that I make at home. I usually make my dressings in a quart canning jar and then funnel them into a scalded out salad dressing bottle for ease of use.
What kind of dressings do I make?
ALL of them, lol!
The kids are fond of
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 to 2 teaspoons chopped fresh chives (depends on taste)
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh dill)
You can take 1/2 cup of this dressing and add it to 1 cup of sour cream for a nice dip for raw veggies. Mix it with cream cheese--1/4 cup of dressing to one of those little packages of cream cheese for a cracker spread.
Italian Dressing is my absolute favorite, as I can *tweak* it for different flavors.
1 c. extra virgin olive oil
1/4 c. apple cider vinegar OR white wine vinegar
1 teaspoon finely minced fresh oregano OR 1/2 teaspoon dry oregano
1/2 teaspoon finely minced red bell pepper
1/2 tsp. paprika
1 tsp. finely minced garlic or 1/2 teaspoon garlic powder
1 tsp. finely minced onion or 1/2 teaspoon onion powder
1 tsp. finely minced parsley
1 tbsp. grated Parmesan cheese
Put all of the above in a quart jar, cap tightly and shake like the dickens. Funnel into scalded out salad dressing bottle, store in fridge.
1 cup extra virgin olive oil
1/4 cup red wine vinegar or apple cider vinegar
1 tablespoon lemon juice
2 tablespoons raspberry puree (just take about a dozen raspberries and whirl 'em in your blender or put them through a food mill. Or just smush them up real good with a fork and put them in the quart jar, strain them out after a couple days.Or you can use a bit of frozen raspberries.
1 teaspoon honey
Do the same thing you did for the other dressings, except strain out the raspberry solids after letting the dressing sit in your fridge for a couple days. This is REALLY good on fruit salads!
Sesame Ginger Dressing
1/2 cup extra virgin olive oil OR 1/2 cup sunflower seed oil (my preference for this one)
1/4 cup sesame seed oil (I prefer toasted sesame seed oil)
1/3 cup red wine vinegar
4 tablespoons soy sauce ( PLEASE use LOW sodium soy sauce!)
2 teaspoons lemon juice
2 teaspoons sesame seeds
1 tablespoon orange juice
1 teaspoon honey
1 tablespoon corn starch
I mix this in a bowl, adding the cornstarch slowly, whisking it in gradually.THEN I funnel it into a salad dressing bottle. Store in fridge.Shake well before using!
I adore salads...could probably live on them, if I had to. Heck, throw in a couple of decent steak salads and chicken salads and a chef salad once in a while and I would probably prefer to live on salads!