From our wonderful hostess, Debbie Mulcahey, comes an array of delicious, homemade salad dressing to accompany any fresh salad! Thanks, Deb, for hosting at your home on July 13.
A Few of Deb’s Favorite Salad Dressings
Honey Mustard dressing (from Bon Appetit magazine circa 1980s)
- 6T oil – (corn, vegetable)
- 2T cider vinegar
- 2T honey
- 2T Dijon mustard
- 2T toasted sesame seeds
- 1 garlic clove, minced
- ½ tsp pepper
Mix well and let sit for 15 minutes.
Debbie tossed together a spinach salad with hard boiled egg, mushrooms, bacon (baked), vidalia onion, and roasted almonds.
Fruit Salad Dressing
Mix together equal parts fresh lemon juice, honey, and a fruit liquor. Add sliced crystallized ginger to the fruit and toss with dressing.
You can use the dressing on any fruit salad, but Debbie put pieces of strawberry, banana, pineapple, honeydew, cantaloupe and blueberrys and grapes. Ideal for a summer picnic or potluck. The fruit liqueur can be triple sec, madori, chambourd, gran marnier.
- 1/4 cup mayonnaise
- 1/4 cup pure maple syrup
- 3 tablespoons Champagne vinegar or other white wine vinegar
- 1-2 teaspoons sugar
- 1/2 cup vegetable oil
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re-whisk before using.)
This is a perfect winder dressing. Debbie whipped up a winter salad for us with mixed greens, dries cherries, bacon, thinly sliced granny smith apples, and toasted walnuts.
And for even more salad dressing ideas, listen to NPR’s Here and Now episode found here: http://www.wbur.org/hereandnow/2016/07/13/gunst-salad-dressings
Your Gal, Julie